Kettlecorn Pumpkin Seeds Recipe

November 11, 2013 By

 

Kettlecorn Pumpkin Seeds-5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This past weekend we shuffled off to the local pick-your-own place and braved the rather frigid morning to get some pink lady apples, beets and swiss chard. While we were there we also bought two pie pumpkins. I love to cook them up during the fall and make some of the best tasting GFCF crustless  pumpkin pie around. But of course you can’t ignore all those amazing pumpkin seeds that come out of the pie pumpkins. I swear they have more seeds than the giant jack-o-lanters. Usually I simply roast them with a little salt, but during said trip to the farm we got 4 free Halloween pumpkins, so I’d had my fill of plain pumpkin seeds.

I decided I wanted to make some cinnamon spice pumpkins and of course I did a quick Google search to see what kind of recipes were out there. Not a single one I looked at included salt in the sugar and cinnamon blend. I thought that was really odd since, I thought everyone knows salt makes sugar taste sweeter. If you ever make a dessert and it tastes sweet but flat you can almost guarantee you forgot the salt.

So as I was measuring out the sugar I made sure to add a little salt for balance. I decided to taste the mixture to make sure it was an appropriate blend and it reminded me of Kettlecorn. I decided to stop right there and forego the cinnamon. My husband has cursed me already saying these are just too addictive! I hope you enjoy too.

 

Kettlecorn Pumpkin Seeds

1 cup of cleaned and air dried raw pumpkin seeds from your pumpkin, or seeds from 2 pie pumpkins

2 tablespoons organic sugar

1/2 to 1 teaspoon salt (taste after mixing in 1/2 and determine if it fits your taste)

olive oil to coat

Preheat oven to 300 degrees Fahrenheit. In a bowl mix pumpkin seeds with oil to coat. In another bowl mix sugar and salt, taste to make sure it suits your taste. Sprinkle sugar mixture over pumpkin seeds and stir to coat. Spread pumpkin seeds evenly on a cookie sheet taking care to try to keep them in a single layer. Roast for approximately 40 minutes, but stir every 15 minutes to prevent burning. Allow to cool, stir while cooling to prevent sticking. Enjoy!

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Sweet Pepper Jelly Recipe

May 14, 2013 By

 

Pepper jelly by Matthews Puzzle-1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have been on a jam and jelly making kick lately. Last week I posted about my Strawberry Vanilla Brown Sugar Jam and today I’m giving your my recipe for Sweet Pepper Jelly or Jam – I don’t really know which, all I do know is that is is delicious. I like it right on top of a gluten free cracker or you can mix it with some cream cheese if you aren’t dairy free. But I think one of the best things you can do with it is use it to jazz up some more traditional foods. I added some to our homemade BBQ sauce and it was brilliant. I also put it in our homemade baked beans. It added a sweetness and a little zing that was the perfect compliment to the beans. You can add it to almost anything that you would put peppers and sugar. I hope you love this as much as I do.

 

5.0 from 5 reviews
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Sweet Pepper Jelly Recipe
Author: 
Recipe type: Jam
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 medium red bell peppers (can also use yellow or orange)
  • 2 to 3 red cherry peppers (can substitute jalapenos if necessary)
  • 2 cloves garlic
  • 1½ cups apple juice (organic and unsweetened)
  • ½ cup red wine vinegar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 package regular pectin
  • 3¼ cups sugar
Instructions
  1. Prepare your canner and jars.
  2. In a food processor puree the peppers and garlic.
  3. In a large pot add the pepper mixture, the apple juice, vinegars and lemon juice.
  4. Whisk in pectin until it dissolves.
  5. Bring mixture to a boil over high heat.
  6. Add the sugar and return to a full boil, constantly stirring.
  7. Pour into jars and can as normal (10 minutes in boiling water).
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Paleo Chocolate Coconut Milk Panna Cotta

May 9, 2013 By

 

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you probably know by now, I love desserts.  I like to bake desserts, to make desserts and especially to eat desserts. Hence why I am also on Weight Watchers – trying to lose all these desserts! But we are also trying to live a healthier lifestyle – whatever that is supposed to mean anymore. I don’t really know. I no longer try to label us. I guess if  you have to give us a name or label, then we probably follow the Weston A. Price Foundation principles of eating more than any other. But we also dabble in the Paleo or Primal lifestyle, so whenever I cook or bake I try to make it as REAL as possible with the least amount of “junk”.

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My boys LOVE having dessert and even though we don’t have it daily, I don like to have it for them on the weekends. Especially when I have time to make something yummy and delicious and of course HOMEMADE. This time I decided to make Paleo Chocolate Coconut Milk Panna Cotta. The boys gave it a bazillion thumbs up, especially on the batch I made with less gelatin. They seemed to prefer it a little softer. So when you read the recipe below you will see it calls for 2.5 to 3 teaspoons of gelatin. My boys liked it with the 2.5 teaspoons better than the one with the 3 teaspoons. It is really up to your preference. I hope you enjoy my Paleo Chocolate Coconut Milk Panna Cotta and let me know which way you prefer yours.

Paleo Chocolate Coconut Milk Panna Cotta Recipe

3 cups Coconut Milk
1/3 cup Pure Organic Maple Syrup
2.5 to 3 teaspoons Unflavored Gelatin
3 to 5 tablespoons Cocoa Powder
dash of sea salt

In a medium Stainless Steel Sauce Pan combine the coconut milk and maple syrup.

Sprinkle the gelatin over the coconut milk mixture and allow it to bloom for a moment.

Turn the heat to medium and add the cocoa powder and salt.
Stir constantly to combine the ingredients and bring the mixture to a scald.

Do not let the mixture boil, but allow small bubbles to begin to form around the edge of the pan.

Pour through a strainer to remove any cocoa powder that did not dissolve.

Pour mixture into ramekins, coffee cups or mold and refrigerate for several hours to allow it to set.

Serve in containers or unmold for presentation.

 

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Paleo Red Curry Beef Recipe

April 2, 2013 By

 

Paleo Red Curry Beef Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Every November we order a half of a grass fed steer. That is a lot of beef! And there is really only so much you can do certain cuts of beef, so we either end up with a ton of roasts or a ton of ground beef. This year we opted for the ground beef. My chest freezer is full and I need to figure out other ways to serve hamburger. There are only so many bowls of chili, sloppy joe and spaghetti with meat sauce a person can eat.

My husband is a big fan of all Asian foods and really enjoys the diverse flavors. He is particularly fond of Thai food so I decided to make a Thai inspired Paleo Red Curry Beef dish using my ground beef instead of the more traditional sliced steak.

4.8 from 6 reviews
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Paleo Red Curry Beef Recipe
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 lb ground beef - preferable grass fed
  • 1 red bell pepper, chopped
  • 1 medium white or yellow onion, sliced
  • 2 - 3 Tablespoons Red Curry Paste (found in Asian section of market)
  • 1 can of coconut milk
  • 1 1inch piece of fresh ginger, peeled and bruised
  • 1 - 3 Tablespoons fish sauce
  • sugar or honey to taste
  • ¼ cup basil, chopped
Instructions
  1. In a large skillet or wok, cook the ground beef.
  2. Remove from pan and set aside
  3. In the drippings cook the peppers and onion until very soft and onions are slightly brown
  4. Add the red curry paste, coconut milk, ginger, sugar or honey and fish sauce to the pan
  5. Return the beef to the pan and heat through stirring to make sure beef is evenly coated
  6. Add the basil and stir
  7. Serve immediately
  8. DO NOT EAT THE GINGER
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