Tuesday, October 6, 2015

What's Cookin'

What the what?  I haven't done one of these in a while.  I've been eating really simply the last few months, so nothing I thought would be really good for sharing.  I might rethink that.  I've recently found a crockpot brisket recipe that I love and would like to share with you.  And I've also discovered how to make healthy homemade chicken nuggets AND made from scratch, low to no sugar dipping sauces for them!  But, all that is for other posts.  Today, we are talking pumpkin!

There are these great little pumpkins, called sugar pumpkins, that your local grocery stores should be selling by now.  The other day, I bought 4 of them.  After weighing them and discovering that half of one would yield approximately 800g of pumpkin flesh, I decided that each pumpkin would be 2 days worth of dinners for me.  I found a recipe that told me cut the pumpkin in half, remove the seeds and pulp, then cut it in slices like you would a cantaloupe.  It then had me spray the slices with cooking spray and sprinkle with spices.  I used cinnamon, cloves and nutmeg.  What came out was "meh" at best.  So, I adapting this recipe (basically, all I kept was the oven temp) and this is what I came up with...

SARA'S BAKED PUMPKIN

Ingredients:
• 1 sugar pumpkin (3-4 pounds whole)
• coconut oil
• pumpkin pie spice
• stevia

Directions:
• preheat oven to 400°
• cut stem off pumpkin and then cut in half.  scoop out seeds and pulp, set seeds aside (for next recipe)
• rub all exposed pumpkin flesh with coconut oil and sprinkle with the pumpkin pie spice
• place pumpkin halves face down on a cooking sheet lined with aluminum foil or parchment paper
• bake pumpkin for 1 hour
• remove from oven when done, remove the pumpkin flesh from its skin (it should really just fall out with very little coaxing from a fork or spoon), sprinkle with stevia to taste and a little extra pumpkin pie spice.  mash and enjoy!

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SARA'S ROASTED PUMPKIN SEEDS, pt 1

Ingredients:
• seeds yielded from 1 sugar pumpkin, cleaned of pulp
• pumpkin pie spice
• stevia
• olive oil

Directions:
• preheat oven to 300°
• boil cleaned seeds in salty water for about 10 minutes, drain and dry
• place seeds in a bowl and add olive oil and pumpkin pie spice, stir to coat well
• arrange seeds on a baking sheet covered with aluminum foil or parchment paper
• bake for 40 minutes, occasionally stir the seeds so they bake evenly
• remove from oven and sprinkle with stevia

SARA'S ROASTED PUMPKIN SEEDS, pt 2

Ingredients:
• seeds yielded from 1 sugar pumpkin ,cleaned of pulp
• paprika
• cayenne pepper
• olive oil

Directions:
• preheat oven to 300°
• boil cleaned seeds in salty water for about 10 minutes, drain and dry
• place seeds in a bowl and add olive oil, paprika and cayenne pepper, stir to coat well
• arrange seeds on a baking sheet covered with aluminum foil or parchment paper
• bake for 40 minutes, occasionally stir the seeds so they bake evenly

SARA'S ROASTED PUMPKIN SEEDS, pt 3

Ingredients:
• seeds yielded from 1 sugar pumpkin ,cleaned of pulp
• cocoa powder
• sea salt
• stevia
• olive oil

Directions:
• preheat oven to 300°
• boil cleaned seeds in salty water for about 10 minutes, drain and dry
• place seeds in a bowl and add olive oil, cocoa powder and sea salt, stir to coat well
• arrange seeds on a baking sheet covered with aluminum foil or parchment paper
• bake for 40 minutes, occasionally stir the seeds so they bake evenly
• remove from oven and sprinkle with stevia

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