Sentences with phrase «roast the seeds if»

Clean them, cut them in half from stem to bottom (use a a cleaver or really big sharp knife), clean out the string and seeds (you can roast the seeds if you like them!).

(You can roast the seeds if you want.

Not exact matches

If you prefer to eat the seeds roasted, do so yourself so you can control the roasting temperature and time.

I buy sesame seeds that are already toasted, but if yours aren't, you can simply roast them in a pan with a little butter or oil on low to medium heat.

Garnish with roasted pumpkin seeds if desired!

Although it's a rather slimy process, if you separate out the seeds, you can roast them in the oven for a fantastic Fall snack.

Some suggestions: instead of tomatoes, try any juicy, slightly sweet vegetable; add some kidney beans in there; replace the cucumbers with something equally crunchy, like fresh bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings; add roasted nuts or seeds; etc..

Scrape out the seeds (and reserve them to make roasted pumpkin seeds, if you like).

Once I cut them in half, I scrape all the inner seeds, save them for feature roasting if I feel like -, and I place the pumpkin halves flat side down on a full sheet tray covered with foil rubbed with some oil to avoid from sticking.

If you love roasted pumpkin seeds as a snack, you could dehydrate them too — they'll last longer.

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 chiveif 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 chiveIf 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.

* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

If you've carved a pumpkin, you've probably roasted the leftover seeds: the fibrous, pale shells are hiding the pepitas inside.

Cube the sweet potatoes and roast, with the cumin seeds if using, for about 45 minutes until soft and beginning to crisp around the edges.

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

Hi Lane, if you are making raw nut / seed butter (as in, the nuts / seeds won't need to be roasted), soaking helps with making them softer and processing easier in the food processor.

Chop in half, remove seeds (set aside for roasting if you want), and place hole side down in a baking dish that has ~ 1 inch of water in it.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

So if you are planning to make a jack - o» - lantern (or two) for Halloween, don't forget make some Slow Roasted Pumpkin Seeds!

If you've never roasted raw pumpkin seeds, you are in for a treat.

Also, if you don't want to use cashew cream, you can also use other nuts or seeds, a heavier plant milk or a simple tomato or roasted bell pepper sauce.

Top with the roasted sweet potato rounds, the edamame, carrots, green onion, cilantro, and, if using, the sesame seeds, hemp seeds, and sprouts.

1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no - salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or roasted) juice of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)

You can even eat them raw if you like, but my favorite way to eat pumpkin seeds is roasted with pumpkin pie spices.

If you have time, you can dry roast whole red chiles, coriander seeds, cumin seeds, cinnamon, cloves, cardamom and so on.

If desired, roast the sunflower seeds: Preheat the oven to 325 °F (160 °C).

If you can't get your hands one of the specific NatureBox products used in the recipe, feel free to substitute with something similar (i.e., chopped pretzels, dried cranberries and / or apples, almonds, pumpkin seeds, honey - roasted peanuts, white chocolate chips, etc..)

Let me know in the comments if you try roasting the seeds from a pumpkin you are using for another recipe!

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

This is my «ideal» nut roast, but if you want to use other nuts and seeds you have on hand, do so!

Thanks for the tips on the seeds I usually don't roast seeds in case they are hard to digest, I wonder if soaking them would help?

1/4 c of creamy or crunchy peanut butter (I used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl of roasted unsalted or salted peanuts 1/4 tsp of salt (you can omit this if you decide to use salted peanuts) 1/8 tsp of vanilla extract 2 tbl of shredded and toasted coconut 2 tbl of dark cocoa powder 1 tsp of chia seeds (optional) 1/4 c of chocolate chips (optional)

Roast sunflower seeds if not already roasted.

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.).

Using hands or large spoon take out all seeds, discard or leave aside if you want to roast them later.

4 roasted red peppers 2 Tbsp lemon juice 2 cloves of garlic 1 pinch chipotle pepper flakes (or black pepper or your favourite hot sauce) 3/4 raw sunflower seeds (soak for half an hour if you have the time)

1 teaspoon canola or other vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained

I hate to waste food (and my dad gets mad if I do) so i tried roasting the seeds of all different squashes and it comes out great!

I am concerned that if the nuts / seeds are already dehydrated / roasted then they would burn when I added them to the oats to bake.

If they are not crispy enough, roast for another 3 - 5 minutes, making sure the outside is not overly browned (this means the inner seed is burning).

3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil

ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)

Reserve the seeds for roasting later if you choose.

4 slices bacon 1 large shallot, diced 1 small head green or savoy cabbage, outer leaves removed, if damaged 1 heaping cup croutons roasted squash seeds salt and pepper

If your seeds are already roasted, skip that step.