Roast Your Own Pumpkin Seeds

Leave a Comment on Roast Your Own Pumpkin Seeds
Roast Your Own Pumpkin Seeds

One of my favorite memories of fall is scooping out the insides of pumpkins, cleaning the seeds, roasting them and enjoying the salty, crunchy treat. While we don’t often do this anymore, I started wondering why.

Pumpkin seeds are one of those healthy treats that fill you up quickly. You can use the rest of the pumpkin for other recipes from scratch as well, or simply carve out the pumpkin and turn it into a fun jack-o-lantern to grace your porch.

If you’ve been looking for a new fall tradition to start with your family, give this one a try.

Print
Roast Your Own Pumpkin Seeds
Author: Crabby Housewife
Ingredients
  • 1 large ripe pumpkin
  • Knife to cut top off
  • Large spoon to scoop inside out
  • Colander
  • Olive oil
  • Salt
  • Water
  • Sheet of parchment paper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit
  2. Cut the top off the pumpkin, where the stem is.
  3. Scoop out insides with a big spoon. Metal seems to work best.
  4. Place the guts inside a colander and run water over it until the seeds are free of the pulp. I find that a mesh strainer works best for this.
  5. Set a pot of water to boil on the stove with about four cups of water. *Note below
  6. Add 2-3 Tablespoons of salt.
  7. Bring to a boil and then reduce to a simmer for about 8-10 minutes.
  8. Drain the water from the seeds
  9. Toss the seeds in about 1 Tablespoon of olive oil (can sub Canola, which I think tastes better).
  10. Place parchment paper on a large baking sheet and spread the seeds out in a single layer.
  11. Salt the seeds and place on upper rack.
  12. Bake for about 8-10 minutes or until seeds turn a golden brown.
  13. Allow to cool completely.
Recipe Notes

*If you have more than about a cup of pumpkin seeds, you'll want to use more water and salt when boiling and more salt when roasting.

 

Facebooktwitterredditpinterestlinkedinmail

At Home Food Safety

Leave a Comment on At Home Food Safety
At Home Food Safety

I’m pretty proud of my children and this week I had a chance to visit my oldest daughter who is a senior at Franklin College and is the executive editor of her school newspaper. I read an article of hers on The Franklin about cross-contamination and food safety and it really got me to thinking about how important food safety is at home.

There are some basic things most home cooks know to do, such as washing your hands before you begin food prep and keeping food at certain temperatures. But, it is often the little things that can prevent food poisoning. There are so many tips I’ve picked up over the years, and I thought I’d share them with you here.

Some come from grandmothers, aunts, or my own mom. Some are from articles I’ve read. Some are even from a science museum display on germs in the house that I saw years ago at the Louisville Science Center. I hope these are helpful to you in keeping your family safe and nourished.

Tips for Food Safety at Home

  • Treat chicken like it is poison. I’m serious here. You must sterilize ANYTHING that chicken or your chicken greasy hands touches. So, if you add salt and pepper to your chicken and then turn the chicken over to salt and pepper the other side, you need to wash your hands before you touch the salt and pepper shaker again. Do not touch ANYTHING after touching chicken until you wash your hands.
  • Err on the side of refrigeration. Not sure if you should leave that potato salad out another 20 minutes? Then, don’t. Stick it back in the fridge. You can always pull it back out again for serving.
  • Abide by expiration dates. I often laugh at my dad because he says the expiration dates are just a guideline and he doesn’t pay any attention to them. However, when I stop and think about it, you really should abide by those dates. If there is something bad for you growing in the can, it will only get worse with time.
  • Use a bleach or white vinegar based cleaner to wipe down surfaces. Personally, I prefer white vinegar because it doesn’t stain clothing, but there are some bleach wipes on the market that work very well and are color safe. These substances help kill germs and keep things at bay that might contaminate your food.

Allergies

In her article, my daughter touched on the subject of gluten allergies (or really any other type of allergy) and how food can become cross-contaminated easily. For example, if you cut bread with a knife and then use the knife to slice vegetables, someone with a severe gluten allergy may grow ill.

If you have someone in your home with an allergy, here are some things you can do:

  • Have different cooking utensils and dinnerware for the person with the allergy. Don’t use the same knives, same pots and pans, or same dinnerware.
  • Try to prepare food in a separate area. If at all possible, bake anything with gluten in a different area, even if you have to use a toaster oven or beg help from a neighbor.
  • If you must use the same utensils, wash and sterilize them thoroughly before doing so.

Just by making a few minor changes, you can keep your family much safer from potential food borne illnesses. It won’t take up much of your time once you get used to the routine, but it will give you peace of mind that your family will be safe.

 

Facebooktwitterredditpinterestlinkedinmail

Maya’s Franklin Adventure

Leave a Comment on Maya’s Franklin Adventure
Maya’s Franklin Adventure

Many of you probably know that we have a family member named Maya. Maya is an eight-year-old miniature dachshund (black and tan). My oldest daughter attends Franklin College and was feeling a little homesick for her dog.

Maya and I headed up I-65 North. Road trip means Maya gets French fries, so we made a stop at McDonald’s and split a small fry. Maya doesn’t like anyone eating her fries, so she fussed at me every time I ate one.

When we got to Franklin, it was a new place, new people, and new things. She was scared of the Ben Franklin statutes around campus.

We got to visit with Caitlin in her new office as The Franklin’s executive editor. She met some of Caitlin’s staff, most of whom she was shy with, and had some Jack’s Pizza. We don’t have Jack’s in southern Indiana, but Maya gave the pizza two paws up.

Needless to say, after walking all around campus and meeting so many new people, she was completely exhausted. She’s been sound asleep since we got home.

Facebooktwitterredditpinterestlinkedinmail

Old Fashioned Scones Recipe

Leave a Comment on Old Fashioned Scones Recipe
Old Fashioned Scones Recipe

When I was about 12, I decided that every woman needed to know how to bake. Don’t ask me why this thought entered my head. Perhaps I was inspired by Nancy Drew’s Hannah, but more than likely I read about scones in some romance novel. Whatever the reason, I set out to learn how to bake scones from scratch.

Throughout my preteen years, I refined and reworked a recipe I’d found in a very old book my great-grandmother had owned. Over time, I perfected the art of making scones. Even though I don’t make them often any more, the process is ingrained in me and is almost muscle memory at this point.

These scones are absolutely perfect if you’re having a few friends over and want a small but substantial treat to feed them. They go perfect with sweet wine and cheese.

Note that most people make scones more like a biscuit, but I prefer them to be very very small. Use a shooter glass or small round cookie cutter to cut these out and they’ll be the size I make. You can also try to make them larger, but you may need to adjust cooking time.

Print
Old Fashioned Scones Recipe
Author: Crabby Housewife
Ingredients
  • 5 cups of all purpose flour
  • 2 1/2 Tablespoons of baking powder
  • 1 teaspoon salt
  • 1 stick 8 tablespoons cold butter cut into pats and pats cut into fourths
  • 1/2 cup sugar
  • 1/2 teaspoon sugar
  • 1 1/3 cups milk
  • 2 Tablespoons butter
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine flour, salt and baking powder. Sift together until fully mixed.
  3. Make a small hollow in the center of the flour mixture. Pour in milk.
  4. Get your hands into it and mix completely. You may need to add more milk.
  5. Turn the dough out onto a floured cutting board and knead for a few minutes until the dough is smooth.
  6. Roll out dough to about one inch thick and cut into small circles.
  7. Place the circles on parchment paper
  8. Bake for 12 minutes or until golden brown.
  9. Remove from oven and immediately brush with melted butter (2 Tablespoons)
  10. Sprinkle with sugar. You can also add some ground cinnamon if you prefer.
  11. Best served warm.

 

Facebooktwitterredditpinterestlinkedinmail

Perfect Fall Dinner Recipe Roundup

Leave a Comment on Perfect Fall Dinner Recipe Roundup
Perfect Fall Dinner Recipe Roundup

With fall finally in the air, you’re probably craving some delicious autumn comfort foods. Here are my favorite recipes I’ve tried recently. Put together, they make the perfect fall dinner. Enjoy!

Potato Soup

Fall is the perfect time for a warming bowl of soup. This potato soup recipe from the Budget Savvy Diva is absolutely delicious. It is very similar to O’Charley’s. She suggests serving in bread bowls, but I like it with the hatch chile cheesebread recipe below.

Hatch Chile Cheese Bread

My friend Marye Audet recently posted a recipe over at Restless Chipotle that I am in love with. This is a very unique type of bread but one I think you’ll be as addicted to as I am. It is also great for sandwiches, so if you’d like to make sandwiches to go with your soup, this bread is your go-to.

Marye has lots of tips for making great bread and has even written a complete book about it. The only drawback to this bread is that hatch chiles have a short season. If you must, you can sub in a different type of chile and Marye has some suggestions, but try your best to use what the recipe calls for. You won’t regret it.

Cinnamon Roasted Butternut Squash

Squash is in season. This recipe for roasted butternut squash is perfect as a side dish or even on its own. The cinnamon lends an air of fall to the food.

Chew Out Loud offers tons of tips for the best way to cook the squash, how to not overcook it, and then offers some additional fall recipes you’ll want to check out.

Pumpkin Snickerdoodles

If you love snickerdoodles, then you’ll adore these snickerdoodle style cookies with pumpkin and white chocolate. They are chewy and each bite gives a burst of fall flavor that will have people raving about this simple dessert.

The recipe is from Sally’s Baking Addiction. You’ll want to stock up on cinnamon sugar (or make you own) before baking these tasty treats.

If you put this dinner on the table, I promise that your family will gobble it up – especially the cookies.

Facebooktwitterredditpinterestlinkedinmail