Nutrition

Pumpkin Seeds at Home

After Halloween we’re left with pumpkins of all sizes here and there. Here’s a simple pumpkin seed recipe. Everyone at home loves this pumpkin seeds recipe.

Ingredients:

– Pumpkin seeds

– 1 tsp of butter

– 1 pinch of salt

Directions:

– Heat up oven at 345 F.

– Take the pumpkin seeds out of a pumpkin. Wash them throughly and place on a round baking pan or big plate where you can spread them out well. Let them air dry for about 4-6 hours or overnight.

Heat the butter until it melts and add the salt. Mix well. Add the seeds to the butter mixture. Cover a baking pan with a baking sheet. Place the seeds on the pan making sure they are well spread appart.

– Bake for 40 to 45 minutes or until seeds are brown.

– Enjoy! 🙂

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Very Easy Homemade Crackers Recipe

This recipe is so easy and so delicious that after making it twice, my kids already learned the recipe! I hope you try it out. It’s also very non-expensive as you probably already have all the ingredients you need in your pantry.  It’s our family favorite! Yum!

This recipe yields 30 crackers with each  being 4×2 inches ( rectangular shaped) approximately.

Ingredients

2 cups of flour; 1 Tsp salt; 1 Tablespoon of sugar; 1 Tsp baking powder ; 4 Tablespoons of meltes butter; 1.5 cups warm water.

Directions:

1. Mix all dry ingredients in a bowl. 

2. Add water to dry mix. Start mixing in the bowl and add more water little by little until you get the correct consistency before kneading.

3. Add flour to a clean counter surface. Add flour to your hands.

4. Place the dough from the bowl into a clean counter. Knead by hand adding additional flour as needed. When the dough is no longer sticky, take a rolling pin and stretch out the dough. It should be about 1/4 or 1/8 inch thick when ready. Both thicknesses work fine. It depends on your preference.

5. Cut the dough into strips of approximately 1 inch wide. Cut each strip into rectangles or squares ( your choice) and with a fork pinch the dough. The pinching of the dough is fun but also important to get the oven heat to bake the cracker all throughout. ( My kids do the pinching of the dough, it’s their favorite part!)

6. Prepare baking pans by covering with a small amount of butter. Place the crackers into the baking pans.

7. Bake in a 400 degree oven for 10 minutes or until golden on top.

Below is a short video showing you thickness of the dough and how to cut it.

My cracker shapes are very original as my kids are the ones involved in that part of the process, and having tons of fun with it. 🙂
Once you take the crackers out of the oven, let them cool. Then store them in an air tight container. Although I typically skip this step as these crackers don’t last long at home.. I never really get to store them. 🙂 
Enjoy!

Crackers in the oven.

Ready! 

Lentils and Quinoa

Served Lentils and Quinoa

Lentils and Quinoa

Quinoa has been recently been given a boost in popularity due to its many benefits! What I like the most is that it is extremely low in  carbohydrate and it fills me up much more than pasta, rice or bread, without the calories! 🙂 It is very low in cholesterol and sodium and it has magnesium and phosphorus. It’s a great source of manganese, all great nutrients so important for me and my family.
In terms of flavor I  must say I had to try several recipes to start to enjoy and learn how to prepare it well. My husband and kids followed my footsteps and now I have to prepare double portions since they all want some.
Here is my favorite recipe. It is perfect as comfort food and great for any time of the year. That said, I can also see this recipe making a great cold weather crock pot or potluck meal.
  1. Prepare lentils per package directions. Prepare 2 cups of lentils. When seasoning, only add salt, pepper to taste and one basil leave. It’s best if you prepare the lentils from scratch. I recommend that you avoid the temptation to use canned lentils. The flavors will be better if you do not use canned lentils.
  2. Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
    1. 1 tsp Salt, 1 tsp cumin, 1 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp red pepper flakes and 1/2 tsp nutmeg. If you don’t enjoy spicy foods then change the red pepper flakes part to 1/4 tsp.
  3. Mix the two preparations in one saucer or pot when both of them are ready. Let them cook for at least 10 minutes together. Add peas and carrots to the mix and allow the mixture to continue to cook for another 10 minutes, mixing well.
  4. Optional: Sprinkle dry parsley on top of each serving.
  5. Serve and enjoy!
Some pics to illustrate the process.. and to explain why I love this dish so much. 🙂
Quinoa

Quinoa in the Bag

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Fully cooked Lentils

Mix of Lentils and Quinoa

Fully Cooked Lentils and Quinoa Cooking with Peas and Carrots.

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Yum! It’s ready to enjoy!

Salad Recipe Collection – My Mom’s Potato Salad – 5 of 5

mom potato salad0

Mom’s potato salad bids good-bye to my 2014 salad recipe collection. It is, by far, the simplest and healthiest one I’ve ever tasted. I hope you agree with me. Simple fresh ingredients and very low amount of fat or heavy seasoning make this salad a healthy treat. Look for more health conscious blog posts now and then. It seems there is an increased awareness of healthy products in markets today. Every time I shop greater amount of healthy brands and products pop up in shelves and I am delighted to be a part of that ‘balanced’ way of feeding myself and loved ones. For example, price of vegetarian fed, cage free eggs are lower than a few months ago. That is what I included in this salad recipe, as I use those regularly at home now.

Recipe

Yields 1 serving. Multiply portions per person at your table.

1 potato (russet potatoes work great.)

4 Tablespoons of cooked peas and carrots (fresh or frozen.)

1 Egg.

1 Tablespoon of olive oil mayonnaise

Salt and Pepper to taste.

Peel the potato and cut it in chunks. Boil until it is soft. Transfer to a cup while draining the liquid. Cook the peas and carrots and transfer to another bowl while draining the liquid. Boil the egg, cut in chunks. Chill each ingredient in its separate bowl in the refrigerator.

mom potato salad1

 

When each of them is cold, then mix them and add mayonnaise, salt and pepper.

mom potato salad2

mom potato salad3

mom potato salad4

 

My Mom’s potato salad is the simplest, most enjoyable, delicious treat! 🙂

Salad Recipe Collection – Warm Eggplant Salad – 4 of 5

Warm Eggplant Salad

Eggplant was frequent at home, since our Dad was of Middle Eastern descent, and he loved this warm eggplant dish! It is extremely easy to make and if you have enough eggplants, it can be served as an entrée dish. My aunts taught my Mom all they knew about authentic Lebanese and Middle Eastern cuisine and we loved every dish! Our Mom handed down every recipe, tip and trick learned. Eggplant is a power ingredient, low-calorie, potent source of energy and foundation for versatile and unique dishes. We were fortunate to enjoy delicious, extravagant, flavorful recipes. I intend to continue with the tradition and pass these recipes down to my kids as well.

Recipe:

Ingredients: 1 Eggplant, oil, onion, tomatoes, ground beef (optional)

1. Cut the eggplant sideways in mid-size portions carving out the inside. Discard the ends. Add beef or vegetables (I added tomato and onions) and top with any skim milk cheese (I used Ranchero) as it keeps its consistency while melting at the same time. Saute the eggplant on a pan with oil, after adding the toppings.

Warm Eggplant Salad0

2. After the eggplant skin part is cooked, transfer to a cookie sheet and then into the oven at 350F for 20 minutes.

Warm Eggplant Salad1

Once done it will look like this..

Warm Eggplant Salad