Tag Archives: sides

Roasted Pumpkin Seeds

I’m posting this a couple of days early in case some of you still have pumpkin seeds you need to use up. We have a lot of pumpkin seeds from carving 5 pumpkins and this is a recipe we like to make once we’ve scooped out all the guts and washed off all the slimy stuff.

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I’ve heard that for more even baking, it’s good to boil the seeds first for 10 minutes, then dry and then bake, so that’s what I do and it’s worked well. I mix up the seeds with the oil and the spices right on the sheet pan (with a silicone liner) and then spread them out and bake.

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THE RECIPE:

Roasted Pumpkin Seeds

2-2 1/2 c raw whole pumpkin seeds (washed and dried)
1 1/2 Tbsp coconut oil, melted
1 tsp chili powder
1/4 tsp garlic powder
1 tsp sea salt

Preheat oven to 300 degrees. Dump washed and dried seeds on a jelly roll/sheet pan lined with silicone or parchment. Drizzle with coconut oil and sprinkle with spices. Stir together and spread out over pan. Bake 1 hour.

*for more even baking, I’ve found it helpful to boil the seeds in salty water for 10 minutes, drying them and then roasting them in the oven.

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Filed under Halloween, Snacks/Sides/Appetizers

Garlic Roasted Green Beans with Almonds

During the cold winter months, I find myself wanting more warm, roasted veggies with dinner. These roasted green beans are fantastic and we unfortunately, never have leftovers because once everyone has been served, if there are any remaining on the plate, people continue to grab and snack until they’re gone :), which I guess is a good thing.

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Preheat your oven to 425 degrees. While it’s warming up, rinse your green beans in a strainer and cut off the ends.

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Place them in a single layer on a foil-lined cookie sheet (for easy cleanup), drizzle with olive oil, salt and pepper and toss together with spoons or with your hands. Bake for about 15 minutes then pull it out,  sprinkle with minced garlic and sliced almonds, toss together with a spatula, spread beans out in a single layer and roast another 3-5 minutes until almonds are lightly toasted and golden.

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Place on a serving platter and eat immediately.

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You can eat this as a side to all sorts of dishes: Pizza and other Italian foods, with rice or potatoes etc.

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THE RECIPE:

 Garlic Roasted Green Beans and  Almonds
*serves about 4

12 oz raw green beans, ends trimmed
1 1/2 Tbsp olive oil
1/4 tsp sea salt
black pepper to taste
1 tsp minced garlic (2 cloves)
2 Tbsp sliced almonds

Preheat oven to 425 degrees. Cover a large rimmed cookie sheet with tin foil and place trimmed green beans on foil. Drizzle with olive oil, sea salt and black pepper. Mix together with hands and spread out green beans in a single layer. Cook in preheated over about 10-15 minutes(you don’t want them to burn). Remove beans  from oven  and sprinkle with minced garlic and sliced almonds. Gently toss together with a spatula, spread beans out in a single layer and roast another 3-5 minutes until almonds are lightly toasted and golden.

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Filed under sides, Snacks/Sides/Appetizers, vegan, vegetarian

Hot Cheesy Corn Dip

This is a fun, warm dip that I like to make and share with a group of people because even though it’s made from real foods, the mayo and all the cheese make it more of a special treat, and you definitely don’t want to be eating the whole pan! We like to serve this with tortilla chips, which is another special treat :).

To make this dip, combine all the ingredients into a large mixing bowl and stir together. Spread into a greased 8×8 inch baking dish.2015-12-19 12.48.42

Bake for 30 minutes at 350 degrees. Allow it to cool 5-10 minutes before serving, but serve warm.

 

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THE RECIPE:

Hot Corn Dip

1 c mayo
2 cans diced green chiles
1-2 Tbsp chopped jalapeno
1/2 c chopped red bell pepper
1/2 c parmesan cheese
1 c monterey jack cheese
1 c corn

Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix together. Place in a lightly greased 8×8 inch baking dish and bake for 30 minutes. Allow it to cool 5-10 minutes before scooping a spoonful onto your plate and enjoying with tortilla chips! Leftovers are wonderful reheated and served on the side of other Mexican dishes like these enchiladas.

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Thanksgiving Quinoa Sweet Potatoes (Yams)

It’s November which means Thanksgiving is just around the corner!  I have a few favorite Thanksgiving recipes that I want to share with you over the next couple of weeks, one of which are these quinoa coconut yams.

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This full recipe, which uses 4 sweet potatoes or yams (both work great), makes one 9×13 pan, which will serve 12-14. You can also easily halve this recipe for a smaller group.

If you haven’t cooked and peeled your sweet potatoes, put them in a foil lined baking pan, poke them several times with a fork, and then bake them at 425 degrees for about 45 minutes or until tender and a little juice is coming out of the holes.

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Once they’ve cooled, peel off the skin (I  peel them with my hands) and mash them up with a fork or potato masher to use in this recipe.

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I only make these once a year on Thanksgiving, so I use cane sugar and brown sugar, but if you’d rather not use a refined sugar, you can use coconut sugar instead.

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Preheat your oven to 375 degrees. Mix mashed yams, sugar, milk, butter, eggs, vanilla and salt in a large bowl and place in a greased 9×13 pan. Spread until even and then place red quinoa on top and spread over yam mixture. Set aside.2015-10-07 14.40.04

In a medium sized mixing bowl mix together coconut, nuts, brown sugar, wheat flour, melted butter and nutmeg and spread over yams and quinoa and bake for 35 minutes.

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This is one of my favorite items to eat on Thanksgiving, along with these soft and warm whole grain dinner rolls and some green beans :).

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Thanksgiving Quinoa Sweet Potatoes (Yams) – adapted from chef Brad

1 1/2 c cooked red quinoa (or another color)
3 c (4 yams) mashed cooked sweet potatoes or yams
1/2 c evaporated cane sugar (or other granulated sugar)
1/2 c milk
1/2 c butter
2 eggs
1 tsp vanilla
1/2 tsp salt

Directions:

Preheat oven to 375 degrees. Mix above ingredients except quinoa, in a large bowl and place in a greased 9×13 pan. Spread until even and place red quinoa on top and spread over yam mixture. Set aside. In a medium sized mixing bowl mix together and spread over yams and quinoa and bake for 35 minutes:

1 c shredded unsweetened coconut
1 c chopped nuts
1/2 c brown sugar (or coconut sugar)
1/3 c wheat flour
1/3 c melted butter, melted
pinch of nutmeg

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Filed under Dinner, Snacks/Sides/Appetizers, thanksgiving