When the clocks turn back, and darkness falls at five o'clock p.m. in the Pacific Northwest and other places, then preparing and sharing delicious and nutritious meals for autumn weather becomes a pleasure.
There are lots of receipes in books, magazines, online, so finding receipes for chilly rain or chilling snow times can be easy. Here are some favorite receipes at the Merry Rose.
Roasted Pumpkin Seeds
This snack from the harvest pumpkin is so easy to make.
Cut into a pumpkin and remove the seeds. Pull any pumpkin pulp off the seeds. Then prepare a bowl with a half cup olive oil. Add seasoning if you like. Or use herbs such as rosemary or basil. Younger kids may like the roasted seeds plain or with parmesean cheese.
Put the seeds in a second bowl and add just enough of the olive oil mixture to coat the seeds. Make more olive oil mixture if necessary. Scatter the pumpkin seeds on a greased cookie sheet or baking pan. Bake in a pre-heated 350 degree oven for about 15 minutes.
Take the seeds out of the oven when they turn a golden brown color and become crisp. Dry on a cake rack or plate. Store in an air-tight container such as a glass jar.
Pumpkin seeds contain many vitamins and minerals. So we can enjoy eating roasted pumpkin seeds for a healthy snack.
Reference
Pumpkin Seed Health: Are Pumpkin Seeds Good for You?
Redbook Magazine: What to Do with Pumpkin Seeds by Barbara Chernetz
Cafe Zupas: Roasted Pumpkin with Herbs by Caroline
Roasted Pumpkin
Cut the pumpkin into half or quarters, and place in a glass dish. Add a layer of water. Then bake the pumpkin at 350 to 300 degrees, for about one hour, more or less depending on the size of the pumpkin. When the pumpkin is completely cooked, remove from the pan and scoop out the inside pulp. Keep the pulp in a glass jar or baking dish in the refrigerator for a few days. Make pumpkin pie, custard, muffins, or other dishes.
References
Elana's Pantry: How to Roast a Pumpkin in 10 Steps.
