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From the recipe archive, don't throw out your pumpkin seeds! ~Elise
Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven.
Continue reading "Toasted Pumpkin Seeds" »
Celery. We take it for granted, don't we? It adds crunch to potato salads, and flavor to chicken stock and turkey stuffing; it's ever the bridesmaid, never the bride. That's why I was intrigued when I saw a recipe for celery stir-fry in my friend Nancy Hachisu's Japanese Farm Food cookbook, a simple celery stir-fry with chili infused oil and soy sauce. Such a simple preparation, and so so good. Try it!
Continue reading "Celery Stir Fry" »
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