Sentences with phrase «just roasting the seeds»

I love the idea of adding the brown sugar and cinnamon, rather than just roasting the seeds plain.

Not exact matches

Just cut in half, remove seeds, roast, scoop out pumpkin.

And they can be just as vibrant and colorful as summer — like this salad of roasted butternut squash, purple kale, pomegranate seeds, and spiced walnuts.

Whipped coconut cream cools the heat, and I just love the texture that the roasted seeds added.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

You can roast the seeds just like pumpkin seeds if you want.

Once you do, you'll scoop out the stringy stuff and the seeds just like you would any pumpkin or winter squash (the seeds are great roasted and seasoned).

With the big bulb part, I'll just halve it, clear out the seeds, drizzle some oil and a sprinkle some salt, roast, and use that as the basis for a simple soup.

I need to make this stew just to try roasting the seeds again.

I thought a raw Brussels Sprout Salad with tropical fruit, roasted nuts and a Pineapple Poppy Seed Vinaigrette, was just weirdo enough to live up to Andy's work.

If you're not into the whole pumpkin carving thing, you could always just go out and buy raw pumpkin seeds and roast away!

Spread out the sunflower seeds on the baking sheet and let them roast very quickly in the oven, just a few minutes.

There aren't a lot of seeds in one butternut squash, but I just LOVE homemade roasted seeds of all kinds, so I couldn't let them go to waste.

Just roast a bunch of jalapeños, a poblano, half an onion, some garlic, and some pepitas (green pumpkin seeds)...

I started with cooked kaniwa and roasted beets, then I thought it would be great to add pomegranate seeds for a burst of flavor and color, and it just got better, and better from there.

If however, you're not a fan of coffee you can always miss it out — just make sure you keep the roasted flax seed!

First, the pumpkin seeds, which I roasted first, didn't have a lot of flavor so the pesto just tasted like cilantro and lime.

I didn't mention anything about the roasted pumpkin seeds salvaged from my Jack - O'lantern, she would've just scoffed at that.

Salted roasted pumpkin seeds are great in salads or just for snacking.

No need for peeling, just slice them in half, scoop out the seeds, let them roast for a half hour, and before you know it you'll be eating creamy and delicious winter squash.

Still super easy... just more fall - ish with the addition of mashed sweet potato, pumpkin seed oil, wintry bourbon and Now Foods» honey roasted pecans.

For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.

The other thing I did was add ground cardamom which was nice and added some chai flavouring, as well as roasted salty pumpkin seeds just because I like nuts / seeds in my pudding.

I ended up roasted my seeds for just over ten minutes before they were properly golden, but I think she used a butternut squash in the recipe and they have much smaller seeds.

If you don't have time to make pumpkin recipes, just make sure the pumpkin products you are buying at the store are free of preservatives, artificial flavors and chemicals (try organic pumpkin puree, pumpkin ice cream, maple pumpkin KIND bars, organic roasted pumpkin seeds, pumpkin granola, etc.).

right now I use sun flower or pepita seeds (lightly roasted first for flavor in my cast iron pan) and I add one pear & some carob powder for flavor (not chocolatey, just a bit of goodness).

I also bought a «naked seed» pumpkin once that had just the heart of the seed and not the woodier, stringier shell, and those seeds roasted well, and looked like the one I buy at PCC.

Just cut a sugar pumpkin (best for making puree) in half, scoop out the seeds and roast, cut side down, on a greased baking sheet for about 45 - 55 minutes in a 375F oven.

Pumpkin loses quite a bit of weight once the peel and seeds are removed so that may have been the issue, I usually start with double what I need then just roast or steam any extra for dinner Thanks for popping back over, I love to hear when recipes make people happy!

I bought an all natural version with no added ingredients, just roasted sunflower seeds.

I made it twice last week and then roasted the seeds for on top of soup, green beans, or just snacking!

Normally I just throw out the seeds, but this time, I kept them, and roasted them, too, after the squash was done.

But just using salted, roasted sunflower seeds would also work fine.

After roasting further cooking isn't really needed but I like to give it just a boil after adding chia seeds and lemon juice.

Within minutes (after its carved in the kitchen), the whole - roasted chicken, served on a bed of sizzling embers with rutabaga, chicory, and a pumpkin seed vinaigrette ($ 58), becomes a stripped carcass — suddenly it's no longer just a casual night out.

I know roasting pumpkin seeds is a tradition a lot of folks had in their families growing up, but it just wasn't something we ever did in my family.

I just scarfed almost an entire cauliflower using your recipe of roasted cumin seeds and pomegranate, from last year.

Just made it with a duck egg and roasted, unsalted sunflower seeds.

Toss in roasted or shredded carrots, sunflower seeds, quinoa or lentils, leftover roasted vegetables or just leave it plain.

Stir in the honey and cumin seeds, and continue to roast for 10 mins until just starting to catch.

yes i have the same thing with kidney stones and would love to know if anne thinks soaking and roasting (or just soaking) can reduce the oxalic acid in not just sesame seeds but other nuts???? and or seeds?

True Elements Roasted Flax seeds are just natural raw seeds, free from any additives and are roasted to perfRoasted Flax seeds are just natural raw seeds, free from any additives and are roasted to perfroasted to perfection.

So does winter squash (but we like to pull them out, roast them, and eat them separately as «pumpkin seeds» sprinkling them on our salads just to make sure we're getting «enough fat»... when all we have to really do is eat the whole fruit..

Eat nuts and seeds raw, or just lightly toasted, because the roasting process alters their beneficial fats.

(For a peanut - free option there are several brands of roasted soy butter that taste just like peanut butter, or use another nut or seed butter instead.)

Just: Almonds, Roasted Pumpkin Seeds, Grass - Fed Collagen, Isomalto - Oligosaccharides (Cassava Root), Water, Coconut Flakes, Honey, Natural Flavors, Coconut Oil, Bitter Chocolate, Cocoa Powder, Himalayan Pink Salt, Monk Fruit Extract, Tocopherols (Vitamin E).

But if there's one thing I could add, I just want to say that spaghetti squash seeds are delicious when you season and roast them!!

Whereas MaraNatha's sunbutter is just roasted sunflower seeds and salt and is amazing and also not expensive.

Add roasted sesame, sunflower or pumpkin seeds to various vegetarian or meat dishes, or just grab some for a quick snack which will not only enhance the flavors of other foods, but will help stimulate digestion and improve bowel function.

Roasted sunflower seeds would be just.