Have an extra baked potato? I will let you in on a family secret! Shred it in a cheese grater and you have yourself some spuds for breakfast!
In a sauté pan melt a T. of butter (or vegan butter) and brown each side. Only takes a few minutes to add this delicious side to your breakfast! Tastes great with baked beans too!
Spuds for Breakfast!
Oh how I heart baked beans. Growing up in an Irish family it was a total food staple. Contemporary baked beans contains a lot of additives that would put my tummy in a twist. So it was to my delight that I found a recipe to try/modify to make them on my own. Time to share…
Homemake, Unprocessed, Baked Beans
4 cans of Great Northern Beans
2 bay leafs
1 tsp dried mustard
4 Tbsp raw sugar
4 Tbsp minced yellow onion
1/3 cup dark organic molasses
Dump all of the ingredients in a crock pot and cook on high for 45-90 minutes while stirring every 15 or so.
Enjoy, its delish!
Apple Pie Oatmeal
This is a wonderful recipe for oatmeal! Easy to make, but you do need a little time. Make sure your juices are 100% and without any additives (and sugar). Make sure they are organic too. I added 1/4 teaspoon of allspice to kick it up a notch. 🙂
Here’s a great way to utilize that left over pumpkin goo!
- 1 cup organic unsalted butter, softened
- 1 cup raw sugar
- ¼ cup organic agave
- 3/4 cup pumpkin puree
- 1 large organic, free-range egg
- 2 tsp vanilla extract
- 3 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp organic ground cinnamon
1/2 cup raw sugar
- 2 tsp ground cinnamon
- 1 tsp allspice
Preheat oven at 350 degrees (F). In a large bowl mix butter and sugar until fluffy. Mix in pumpkin puree. Mix in egg and vanilla extract. Mix dry ingredients. Its okay if the batter looks a little moist as it will work its magic in the oven (its always best to do a test run batch in the oven anyway).
Mix topping ingredients together in a bowl. Roll a spoonful of dough in the palm of your hands to form ball. Place on a cookie sheet. Sprinkle cookies with sugar mixture. Place cookies in the oven for 10-15 minutes, or until the bottom of the cookie is browned. Take out of the oven and let cool.
Yields at least 2 dozen.
So you go out with your family, pick out a few (okay four) pumpkins, carve them, and then you are left with a TON of seeds and pumpkin stuffs. What to do with it all? In my next few posts I will tell you what I did with my seeds and stuffs!
Roasted Pumpkin Seeds
First let me start off by saying this is a HUGE process. To me it seems a bit time consuming, but it will be well worth it (I had never had pumpkin seeds before). Roasted pumpkin seeds are a delicious snack that is high in protein and fiber. Worth the time spent!
You want to start by separating your seeds from your pumpkin goo. This takes the most time. It took me three rounds of separating to make sure the seeds were goo free. Once you get your pumpkin seeds separated soak them in some h20.
Soaking Pumpkin Seeds
Once soaked for a couple hours (or a day) let them dry out a bit (you can pat dry them).
Toss your bowl of pumpkin seeds with 1-2 tablespoons of olive oil.
Place your seeds on a cookie sheet, and dash with sea salt (not the bad stuff… sea salt is way different then table salt).
Place in the oven under 375 degrees (f) for 20 minutes, or until browned. Your house will be filled with such a delightful smell! 🙂
Let cool and place in jars for storing and easy snacking.
Super tasty pumpkin seeds!
Original recipe can be found here: http://www.wholefoodsmarket.com/recipes/1767
How I made it:
- 1 teaspoon olive oil
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 3 sliced mushrooms (I used crimini)
- 1 chopped carrot
- 4 bell peppers, 1 cored, seeded and chopped; tops removed and reserved
- 1/4 pound baby spinach, rinsed, and chopped up
- 1 zucchini, chopped
- 1 tomato, chopped
- 1/3 cup fake chicken broth (see previous recipe for details)
- 1 cup uncooked quinoa, rinsed and cooked according to package directions (See directions on how to cook quinoa below.)
- Salt and pepper to taste
- 1/2 cup roasted, salted cashews
Preheat oven to 375°F
Add olive oil, red onion, garlic, carrots, and zucchini in a large skillet and cook over medium to high heat. Once the onions start to become transparent add the spinach, tomato, mushrooms and broth and cook for 5 more minutes on low to medium heat.
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Place bell peppers in a baking pan. Layer your quinoa and filler in each bell pepper. Top with local made cheese (with no rennet, or rice cheese) or just cover with the tops. Cover and let bake in the oven for approx. 1 hour, or until peppers are tender and juicy.
Tonight was my first time cooking quinoa! Easy stuff folks: Rinse the quinoa in water till the water drains clear. Place one cup quinoa to two cups of water in a pan. Heat to boil, then reduce to medium heat… Cover and let it cook till the water evaporates. You can also cook quinoa in a rice cooker!