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Save the Guts: Roast Your Pumpkin Seeds

FitSugar — Thu, 22 Oct 2009 07:00:00 -0700

Before you throw out the guts of that jack-o'-lantern you've carved, try this basic, healthy recipe for roasted pumpkin seeds.

Pumpkin seeds are loaded with nutrients. They're high in both plant sterols, which may help lower cholesterol, and phytochemicals, which promote prostate health. Pumpkin seeds are a good source of protein, fiber, potassium, and magnesium. Try them alone, toss over a salad, or get creative.

To see the recipe and get ideas on how to spice 'em up, read more.

Basic Roasted Pumpkin Seeds
original recipe

Remove pulp by rinsing the seeds through a strainer, and make sure they are dry before roasting.

Liven up this basic recipe by tossing the seeds with additional herbs and seasonings. Use about one tablespoon of seasoning for every two cups of roasted pumpkin seeds, but you can adjust to taste. For a twist, try adding these seasonings to the basic recipe:

Barbecue seasonings
Curry spices
Cinnamon, ginger, and sugar
Garlic powder and cayenne pepper
Parmesan cheese
Brown sugar, chili powder, and nutmeg

Ingredients

2 cups pumpkin seeds
2 teaspoons canola oil
Salt to taste
Optional seasonings to taste

Directions

Preheat oven to 350 degrees.
In a large bowl, toss pumpkin seeds with canola oil and salt. (At this stage also add any additional seasonings to the mix)
Spread pumpkin seeds evenly onto a baking sheet in one layer.
Bake for about 20 minutes, until the seeds are crisp, stirring every few minutes.
Remove from the oven and if desired, re-season to taste.

Print recipe with images | without images

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Roasted Fall Vegetable and Ricotta Pizza (from Martha Stewart)

DCStar — Thu, 01 Nov 2007 08:54:41 -0700

Roasted Fall Veggie & Ricotta Pizza

INGREDIENTS:

*Olive Oil, for baking & drizzling
*Flour, for dusting
*1 pound store-bought pizza dough, fresh, or thawed if frozen
*8 oz. part-skim mozzarella cheese, grated (about 2 cups)
*1 cup part-skim ricotta cheese
*1 TBSP fresh rosemary leaves, (optional)
*Coarse salt and ground pepper
*6 Cups roasted fall vegetables (butternut squash, red potatoes, onions, carrots & garlic)

METHOD:

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.

2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.

3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

**MY TIPS:

To make the roasted veggies mentioned above, combine all vegetables with a bit of oil and roast for 40-50 minutes in an oven heated to 450 degrees.

Frozen Roast

mdbzmom — Tue, 28 Aug 2007 09:13:56 -0700

I just found this on a slow-cooker blog and can't wait to try it. I always forget to pull meat out of the freezer to cook. This can't get any simpler (I would start mine in the morning):

Frozen Roast in Crockpot

One frozen roast
3 cans cream of mushroom soup
2 envelopes onion soup mix

Put frozen roast in slow cooker on Low at bedtime.
Mix soups together and pour over roast. The next
morning, add 2 - 3 cans of whole potatoes; drain the
liquid off and be sure they are submerged in the
gravy. Cook approx. 3 hours on Low.

Slow Cooker Caramelized Onion Pot Roast

ALSW — Mon, 27 Aug 2007 08:51:05 -0700

Sometimes, a traditional recipe for the slow cooker is just what you need. With fall coming and cold nights creeping upon us, there might be a night you just want to come home to some good old comfort food. And what better that a pot roast?

And since I've found a new favorite slow cooker book from Pillsbury, I thought that I'd share one of the delicious looking recipes from this book! Expect many over the upcoming days.

Caramelized Onion Pot Roast
From Pillsbury Slow Cooker Recipes

Prep Time: 25 minutes
Makes about 12 servings.

Ingredients

1 tablespoon olive or vegetable oil
1 4 lb boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups beef broth
3/4 cup beer or nonalcoholic beer
2 tablespoons brown sugar
3 tablespoons Dijon mustard
2 tablespons cider vinegar

Directions

1. Heat oil in large skillet over medium-high heat until hot. Add beef roast; cook about 10 minutes or until browned on all sides, turning occasionally. Sprinkle with salt and pepper.

2. Place onions in 3 1/2 to 6 quart slow cooker. Place beef on onions. In small bowl, combine all remaining ingredients, mix well. Pour over beef and onions.

3. Cover; cook on low setting for 8 to 10 hours.

4. With slotted spoon, remove beef and onions from slow cooker. Cut beef into slices. If desired, skim fat from beef juices in slow cooker and serve with juices.

Pillsbury Recommends:

Add a side of steamed green beans and plenty of fluffy mashed potatoes to this favorite comfort food.

Roasted Garlic Butter

Shiloh Jolie Pitt — Wed, 30 Jul 2008 13:14:50 -0700

To roast garlic: Preheat oven at 400oF. Cut top of garlic head, place on a piece of aluminium foil, drizzle with olive oil, and sprinkle salt. Close ends forming a closed package. Place this in the middle of oven on a cookie sheet and bake for about 45-50 min.

IINGREDIENTS: 1 stick of salted butter, 1 head of roasted garlic.

Place ingredients in food processor. I added 1 sp of salt and a bit of dried oregano.

Process until creamy.

Pour into a container and keep it in the fridge.

USES: I will use this roasted garlic butter to make garlic bread by spreading it onto a lengthwise halved loaf of baguette bread (then put under the broiler for about 4 min). Also to grill steak, poultry or fish, or to add to sauces and pasta.

IF I were going to serve this butter at the table to eat with bread, I would have placed the mix in a piece of wax paper and molded it into a long tube. Then leave in the fridge for about a cpl of hours and then I would have cut rounds and served it.

And I would have probably added about 2 Tsp of evaporated milk or cream to the mix to make it fluffy like the butter that is served at the Outback. If you add milk it won't keep too long though.

Roasted Tomato Soup

partysugar — Thu, 11 Oct 2007 11:45:14 -0700

Roasted Tomato Soup
From Bobby Flay

10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream

Preheat oven to 325 degrees F.
Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.
Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
Place the cream in a small saucepan over medium high heat and cook until reduced by half.
Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.

Serves 6-8.

View 36 Photos ›

Roasting A Whole Pig

partysugar — Tue, 29 May 2007 10:13:09 -0700

My chef friend sent me these pics of whole roast pig he cooked at a family reunion on Sunday. I thought the pics were too cool and had to share with you...even if some may be grossed out by the pig's face. Unfortunately I did not get to eat any of the tasty pork although I was told that it was magnificent. The pig was cooked in a typical roasting box called a caja china. I've only ever had whole roast pig once when I was in Spain and it was delicious.

View 8 Photos ›

Easy Slow Cooker Pot Roast

jennifer76 — Thu, 11 Jan 2007 16:47:45 -0800

This is a really simple, really hearty, really tasty dish. Perfect for cold winter days!

Easy Slow Cooker Pot Roast

4 pounds chuck roast (I usually buy more like 2 - 3 lbs)
salt and pepper to taste (I use kosher salt)
1 packet dry onion soup mix (I use Lipton Beefy Onion)
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

DIRECTIONS I changed their instructions up a little because mine work better.
Take the chuck roast and season with salt and pepper on both sides of the meat. Then, use your hand to pat it down so it sticks to the meat a little better.

Sizzle, sizzle

Brown on all sides in a large skillet over med-high heat. Brown well enough that the outside looks pretty done and will help keep the juices in, but not so much that you'll end up with tough spots.

I do mean ALL sides. Hold it in place with tongs while the skinny sides brown.

While the flat sides are going, add the soup mix and water to the slow cooker and stir around a bit. Then, place the browned meat in the bottom of the cooker. Smother with minced garlic.

We likes garlic.

Then, add your potatos - they are best when they cook in the juices/soup water. Then, throw in your onions, celery and carrots.

Still nice and pretty.

Cover and cook on low setting for 8 to 10 hours. Popsugar, do some laundry, Popsugar, vacuum some rooms, Popsugar, paint your nails, Popsugar, um...play with the kids can't believe I left that out the first time around, Popsugar... If I only have time to cook it for 8 hours, I do the last half hour on high.

Voila! Not so pretty. Veeeery tasty.

Once I get all the meat and veggies out (By the way, if you use this recipe and figure out how to remove the entire chunk of meat at once, let me know how! It's so tender, it falls apart so easily. ), I strain the juices into a hot pan.It helps to have two pairs of hands for this step. Thanks, hubbin.

Then, I reduce on med heat for a while. Eventually stir some Wondra flour in, and you're good to go!

Oven-Roasted Sesame Red Snapper

justingirl1989 — Thu, 29 May 2008 04:52:17 -0700

Here’s a healthy and delicious meal for summertime. For some extra flavor, try some steamed asparagus with a squeeze of lemon which would pair perfectly with this fish.

Serves: 4; Total time: 17 minutes

Ingredients:

3 medium cloves garlic
Cooking spray
4 6-ounce 3/4 inch-thick red snapper fillets with skin
1/4 teaspoon red pepper flakes
1 large scallion
2 tablespoons roasted sesame oil
1 tablespoon reduced-sodium soy sauce
Directions:

Preheat oven to 450 F. Mince garlic to make 1 tablespoon. Place an 18-by 24-inch sheet of foil on a cookie sheet and spray with cooking spray. Place fillets in a single layer in the center. Evenly sprinkle garlic and pepper flakes on both sides of fish; leave skin side up. Fold foil in half over fish, leaving a little headspace, then fold to seal edges. Bake 10 minutes or until fish just flakes when tested with a fork.
As fish roasts, thinly slice scallion to make 1/3 cup. In a small skillet, heat oil on high until hot but not smoking. Add scallions and cook 30 seconds, or until just wilted. Set aside. Using a splotted spatula, transfer fillets to plates. Evenly distribute scallions and sesame oil over fish and drizzle with soy sauce.
Nutrition Facts:

(1 fillet): 229 calories, 9 g fat (36% of calories), 1 g saturated fat, 2 g carbs, 35 g protein,

Shrimp and Vegetable Salad With Roast-Tomato Vinaigrette

justingirl1989 — Fri, 25 Apr 2008 05:26:53 -0700

This is an incredibly low-cal shrimp salad that will fill you up without weighting you down. Courtesy of chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, California, this dish has plenty of nutrient-packed produce.

Serves: 6

Ingredients:

4 large heirloom tomatoes, halved
1/4 cup olive oil
6 cups fresh arugula
3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
3 cups fresh corn, shaved from the cob
3 cups diced red bell peppers
3 cups cherry tomatoes, halved
2 cups cooked shrimp
2 tbsp champagne vinegar
1 tbsp finely diced shallot
1 tsp fresh parsley, chopped
Directions:

Heat oven to 350°. Place tomatoes on a cookie sheet and brush lightly with oil.
Roast 20 minutes, then puree in a blender and strain. Cool puree.
Combine next 6 ingredients in a chilled bowl and toss.
Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley.
Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.
Nutrition Facts:
191 calories per serving; 4.7 g fat (0.7 g saturated); 29.2 g carbs; 7.2 g fiber; 13.3 g protein;

Source:
http://fitceleb.imnotobsessed.com/2008/04/25/shrimp-and-vegetable-salad-...