healthy recipes

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!

Roasted Pumpkin Seeds.. Yum!

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Beautiful Pumpkin.

Yep! Fall is here and so we went out and got a pumpkin from the store. The kids wanted me to make roasted pumpkin seeds and we did! They were delicious.. Here is the recipe.

1. Cut the pumpkin and extract the seeds. The kids did this step and had a lot of fun. Here are the pics.

Pumpkin1

Another shot of the beautiful pumpkin

It was a beautiful pumpkin so I am putting one more picture here, just because! 🙂

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Carved Spooky pumpkin…

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Spooky Carved Pumpkin

Pumpkins were removed.. and I had the cleaning task which is simply rinsing them with cold water.

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Pumpkin Seeds before Cleaning

Prepare a pan with parchment paper and set the clean seeds in the oven at 325 F degrees for 1 hour.

OvenTemp

SeedsonParchment

Cleaned Pumpkin Seeds

Seeds cooking some deliciousness in the oven. 🙂

SeedsinOven

Pumpkin Seeds in the Oven

When ready, take the parchment paper off, place 1/2 tsp of oil on a pan.

PanwithOil

Add the seeds and season with 1/2 tsp salt and 1/2 tsp cumin. Yum!

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Cumin

CuminSeasoning

Pumpkin Seeds being Seasoned with Cumin

Mix and get it back in the oven for 15 minutes..

PumpkinSeedsReadytoEat

Pumpkin Seeds with Cumin and Salt Roasting in the Oven

SeedsReadytoServe

Pumpkin Seeds with Salt and Cumin Ready to Enjoy.

Wonderful and easy recipe for Fall.. I hope you can try it out. 🙂

Green Lentil Pancakes with Coconut Honey

LentilPancakes

Lentil Pancakes topped with coconut honey and humus. Side by side with: White rice and beef.

Green Lentil Pancakes

.. Delicious! This is Vinaya’s recipe. Vinaya and I have known each other for close to 15 years, she’s seen my kids being born and grow. One day she showed up with this delicious dish and I had to ask for the recipe. So instead of writing the recipe, she got me a batter of the green lentils mix she had made at home for me. Speechless, and full of joy, I could not help but try this recipe myself and add my original coconut honey recipe!  Here it is..

Ingredients

1 cup of green lentils soaked in water overnight, 1 tsp salt, 1 TBSP ginger and green chiles (optional.)

Remove water reserving only 1/4 cup of the liquid, Grind the lentils coarsely with the 1/4 cup of water. Mixture should look like this:

lentil pancakes0

Green Lentil Pancake Batter

Set your grill ready with medium heat and 1 TBSP of oil. Add one spoonful of batter or more, depending on your preference. (I was feeding my kids, so 1 TBSP of batter worked great.)

lentil pancakes1

lentil pancakes2

Once ready to serve you may top them with humus (picture here shows red chili humus.)

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lentil pancakes4

We also had coconut honey (see recipe below) as optional if you prefer a sweet topping. 🙂

lentil pancakes5

 

Coconut Honey

Ingredients

1 can coconut milk; 2 TBSP cornstarch; 1-1/2 cups light corn syrup; 1/2 cup white sugar; pinch of salt.

In a small saucepan, at medium heat, whisk the coconut milk with the cornstarch until cornstarch dissolves. Pour in the rest of the ingredients and let it boil while stirring frequently so mix does not stick to the bottom of the pan.