How To: Roast Your Own Pumpkin Seeds

Perhaps you don't need to know how to roast your own pumpkin seeds because, after all, today is Halloween and you carved your pumpkins long ago.

But we're running a bit behind schedule this year.

I am 6 weeks pregnant, tired beyond belief and sick as a dog.  Halloween preparations have been low on the priority list the past couple of weeks.

In addition, we seem to have been struck by some mysterious flu bug, working its way through the family this weekend.  People seem to be awfully sick for about 12 hours and then feel amazingly better.

Needless to say, Halloween preparations have been low on the list this weekend.

But this morning while Daddy was sick and still asleep, and Lilly, just starting to feel bad, was laying on the couch watching Peter Pan, James, William and I carved the pumpkins.  Pumpkins just purchased yesterday.  Better late than never, and just as much fun as it always is.

I love to carve pumpkins.  Besides costumes, it is the best part of Halloween.  I don't go in much for the spooky stuff, scary movies and all the store bought decorations.  But a glowing jack o lantern is something I love.  

And I have, for as long as I can remember.  

See that pumpkin carving knife?  We had one just like it when I was a kid.  It was just for carving pumpkins and I loved using it year after year.  This might even be the same knife.  Maybe my mom gave it to me when I grew up and moved out?  She does that sometimes

And each year, we scooped the goop out of our pumpkins and saved it all in a bowl.
Once the pumpkins were carved, we washed the seeds free of their pumpkin slime, or as clean as we could get them cause some of that stuff never comes off, then set them on paper towels to dry a bit.
Then we'd oil, salt and pop them in the oven to roast them.
The smell of roasting pumpkin seeds is fantastic.

I still roast pumpkin seeds every year.  Even this one.

Because it is just so easy and worthwhile.

Not to mention they are incredibly delicious.

As soon as they came out of the oven, I enjoyed a plate full.  If I liked beer, and if I wasn't pregnant, I am sure they'd taste perfect with a tall, cold glass of beer.  I tried them with root beer and it was pretty wonderful.

Even if you threw out your seeds long ago, bookmark this for next year, or make some for a Thanksgiving appetizer.  Pumpkins work beyond Halloween, you know.

Simple Roasted Pumpkin Seeds

Empty a fresh pumpkin of all its seeds.

Wash seeds in a large bowl of water and clean off as much pumpkin "slime" as you can.

Drain seeds in a colander and rinse a bit under cold, running water.

Lay pumpkin seeds in a single layer on dry paper towels.

Let dry for at least an hour.

Put seeds in a bowl and drizzle with enough olive oil to coat each seed.  (I don't measure--but I'd guess at least at least a table spoon or 2)

Sprinkle generously with kosher salt (please, please use kosher or sea salt--it tastes so much better than regular table salt)

I also like to sprinkle with a bit of paprika.  I think it looks pretty.

Give the seeds a good stir and then pour in a single layer of a cookie sheet. (I find my baking stone works really well for this, but a regular cookie sheet works fine too.)

Roast in a 400 degree oven for 20-30 minutes.  

Do not over cook, as the seeds will all taste bad if they are the slightest bit burnt.

Wait as long as you can for them to cool (about 1 minute for me)  and then, enjoy!

....................................................................

Confession: For a very long time, I did not realize you were not supposed to eat the shell of pumpkin seeds.  I don't know why I didn't know this.  I don't eat the shells of sunflower seeds.

Maybe it's because when you roast your own pumpkin seeds, the shell is quite soft and goes down very easily.  It doesn't really taste like a shell to me at all.  A little extra fiber, right?

But Aaron thinks I am crazy.

All the more for me, I say.

Happy Halloween everyone!

Love from,

Greta

Favorite Recipe: Pumpkin Bread

I've been reading a lot of posts on Facebook about people baking pumpkin bread.  It seems like it is a favorite thing to bake at this time of year.

Since so many people are baking it, I assume everyone has their own favorite recipe.  Or they are just using a boxed mix, and I am not even going to mention how I feel about that.

Instead, I am going to share my favorite pumpkin bread recipe with you.  It is the one my mom has been making for years.  Like 40 years.  It has stood the test of time.  

One of the reasons it was a favorite in our family was that it doesn't have any dairy in it.  My brother is allergic to dairy and that left him out of a lot of desserts.  When we'd go out for ice cream, he'd get a plain cone.  Poor guy.

But this bread he could have.  

And when I was breast feeding my second son and couldn't have dairy because it made him sick, this bread was a favorite of mine.

The lack of dairy doesn't make this cake dry or tasteless.  In fact, I notice a lot of quick breads use oil instead of dairy.  It is moist and light and the addition of cloves, cinnamon and nutmeg give it a very nice, spicy flavor.

It is just right for breakfast, a mid morning snack, an afternoon snack with tea or for dessert with coffee.

Really, you just need to whip up a batch--it doesn't take long--and enjoy some tomorrow.

Find the recipe at the bottom of post.

Here are a few notes first.

For the first time, I changed my mom's recipe and added something new.

Chocolate chips.

It was a rip roaring success.

I totally recommend it.

See?

I usually make the bread in one loaf pan and the rest in muffin tins.  I like the portability of muffins and being able to give the kids a muffin and not cut a piece off the loaf.  If you don't understand why that is important, you probably don't have kids.

But I also love to make quick bread and give them away.  I found the perfect tin for this a few weeks ago.  It makes 8, individual mini loafs.  They are so cute.

Also, they are perfect for giving away.  I can always think of someone who'd like a fresh from the oven loaf of goodness.
We wrapped ours up in parchment paper and a cute ribbon and gave them to some neighbors.  The ones who collected our mail for us while we were on vacation, even though we forgot to ask them to, and the other neighbors who just had a baby.

Hope you are now inspired to bake up a batch yourself.

Here's the recipe.

Lillian's Famous Pumpkin Bread

Preheat oven to 325

Gather ingredients:

2 cups sugar

1 cup vegetable oil

3 eggs

2 cups pumpkin (I use canned, but want to try the real deal this year)

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 bag of semi sweet chocolate chips optional

In a large bowl, beat together sugar and oil

Add eggs, one at a time

Add pumpkin

Sift together flour, salt, baking powder, baking soda and all spices.

Add to wet mixture and stir until just combined.

If using, stir in chocolate chips.

Pour into 2 greased loaf pans and bake for about an hour or until toothpick inserted into center of loaf comes out clean.

If baking in muffin tins or mini loaf pans, bake 20-30 minutes and check often.

Enjoy your baking and your bread.

Love from,

Greta

Fall Craft Project: Waxed Leaves

Last year we tried a new craft--waxed leaves.  It was one of my favorites and I can't wait for enough leaves to turn here so that we can make them again.

I posted the entire project after we did it, but it was after Thanksgiving and in the Christmas rush, it might have been lost.  So I am posting a few of my favorite photos here, and you can get the tutorial here.

You start by gathering, and then pressing lovely fall leaves.  These are Liquid Amber leaves.  They have one of the most vibrant fall displays of all the trees in our neck of the woods.

Melt your wax and dip the leaves one by one.  The kids can help.

Enjoy their shine as you let them dry.

You can then use them for decorating around the house.  They make a lovely "runner".

But my favorite way to use them is to string them on some embroidery floss for a beautiful fall garland.

I have a love affair with garlands and always enjoy coming up with a new one.

Remember, you can get the full instructions here.

Maybe a little bit of leaf hunting will be a part of your weekend plans?

Love from,

Greta

Pumpkin Pancakes From, GASP, a Box

You know I am not a fan of boxed food.  I prefer to make most things from scratch.  Not because I am a snob, or a masochist, but because made from scratch tastes better.  It is better for you.  I find it fun to cook from scratch.  Oh, and did I mention it tastes better?


But sometimes a box comes along that surprises me.
Like this one:

I have been searching for a made from scratch pumpkin pancake recipe.  I have not yet found one that I like, so in desperation I tried these.
I am pretty picky about my pancakes.  I do not like boxed pancakes, but these impressed me.  That isn't easy to do, so you might want to give these a try yourself.  Maybe you'll like them, or say, "these stink!  i need to send that girl a good recipe for pumpkin pancakes!"
If you do, I'll be very grateful.
Until then, I'll just mix up these.


They smell quite wonderful cooking on the griddle on a fall morning.  And I don't even mind eating the ones that are a bit burned that the kids won't touch.

I'll be waiting for those recipes.
Love from,
Greta

Fall Beauty in the Fields and on My Table

Did you notice the dried flowers on my table in my last post?

I found them last month when our home school group went for one of our weekly nature hikes at a local park. (Gum Grove in Seal Beach)  There were hundreds of them.  Dried by the hot summer sun and reminding me of fall.

One of the best things about our weekly nature hikes is how much the kids and I have learned about our local flora and fauna.  These plants for example, called Artichoke Thistle.  They are considered to be an invasive pest but I still think they are beautiful. 

Even more than what we have learned, I appreciate how much more we notice now as we explore nature.  Our vision has grown keener and someone is always spotting a small bird nestled amongst the branches, a hawk soaring overhead, fiddle heads, a tiny wildflower, a furry caterpillar.  

And as we visit the same location in different seasons, yes we do have seasons in southern California, we watch that same flora and fauna change.  Here is the wild artichoke in spring. 

You may be more apt to notice it then because that purple is so striking.

And here it is in the fall.  A completely different looking plant, but still beautiful in its own way.

I have learned to take along scissors and extra bags for the treasures we collect on our nature walks.  I tried to avoid the thorns and prickly parts and cut a bunch of these to grace my fall table.  We've changed our nature table to celebrate and reflect autumn and these fit perfectly.

I'm wondering what fall beauty is gracing the trees and hills and fields where you live?  I might not have forests of gold and orange leaves to swoon over, but there is still beauty to be found.

Wishing you beauty in your day today.

Love from,

Greta

Autumn Skies and Pumpkin Candles

I don't know what the weather has been like where you live, but down here in Southern California it has been downright crazy.

Like skitsofrantic.

After the coolest, cloudiest summer I ever remember, we had a heat wave in October that brought the hottest day on record in these parts.  It was 115 at my house.

115!

I don't live in the dessert.  I live 15 minutes from the beach.  In fact, in Long Beach, the next town over, it was 111. 111 at a beach town.  In October.

It's crazy, I tell you.

After the heat, it gets rainy.  Then hot again.

I can't keep up.

And then yesterday was so cold and wet and dark it actually felt like winter.

I don't know what's next.  I figure we had better get going with some autumnal moments around here or we might miss autumn all together.

So yesterday I lit the pumpkin candle, we had cookies and hot cocoa around our cozy new kitchen table and watched the lightening light up the sky.

It was just right.

I couldn't imagine any other place I'd rather be than sharing that moment with my 3 babes around me.  Watching them discover the goodness of cookies dipped in cocoa (I personally hate that.  They get it from my mom)  Counting the time between lightening strikes and thunder claps.  And lighting up our dark afternoon with glowing candles.

A word on the candle.  I kind of hate cutesy candles.  Candles in the shape of a pine tree, a bunny rabbit, or a pumpkin--can't stand them.  I want a simple, plain candle.  I want to notice the candle light, not that it is shaped like a sea shell.
Know what I mean?  
Or am I the only candle Scrooge around here?
But when I saw this pumpkin candle at a garage sale or estate sale or somewhere, months ago, where it was really cheap, I knew I had to get it.
Because while I would hate it, my kids would love it.

There are times when personal taste must be sacrificed for the children.

It's a small thing for me.,

And it was a big thing for them.

Funny, isn't it?

I scored some major mom points with that pumpkin candle.

And somehow I think we'll now be having a pumpkin candle around the house every autumn.

Hope you  have a lovely fall day today.

I have high hopes of making my mom's famous pumpkin bread and adding chocolate chips to it.  And I have high hopes that I'll be bale to share the recipe with you.

Love from,

Greta

Where I've Been and Some Beautiful Figs

I know I've been gone a lot.

There has been a lot of life happening lately.

Some of it very good and some of it decidedly not.

There have been adjustments to new routines and schedules, and some how I find myself with a lot less time for me.  The hour or so I spent blogging every night has just disappeared.

We are rolling on a new wave and it has taken a while to adjust to the changes.

That is why it was so nice to take a break from it all last week and spend time in one of my favorite places, the Central Coast.  

It is restorative to me in every way.

I have oodles of pictures and discoveries to share with you, but for now, I'll leave you with these.

Aren't they beautiful?

We bought them at the famous SLO Farmers Market the night before we left.

The produce on the Central Coast blows my mind.

I could move there tomorrow just for the farmers markets.

It was nice to have a taste of vacation the day after, when I was suffering from vacation sickness.  These figs were perfect with my sandwich made on fresh olive bread from the French Bakery in Cambria, (we brought a loaf home) with an heirloom tomato from a small farm near Paso Robles and a ripe avocado from another farm.
I wonder if my kids will grow up thinking every mom takes pictures of lunch or it's just their mom that is the weirdo?

Looking forward to sharing some autumnal goodies with you as well as a lot of Central Coast love.
Hoping I can get back into the swing of things.
Love from,
Greta
PS.  I thought these were honey figs, but actually I think they are a kind called Conadria.  I really want to plant a fig tree.  These ones are in the running.

S'mores Get a Makeover

We went camping this weekend.  

And we ate some of our favorite camping food.  

For my oldest, James, that means brie cheese and baguettes.

For my middle, William, that means barbecue potato chips and Fruit Loops.

For my youngest, it means eating a lot of the Fruit Loops that William always wants to bring camping but never really eats.  

My husband, Aaron, requested s'mores.

We haven't done s'mores yet on our camping trips.

Why?

Easy.  I'm not a fan.

First of all, the graham crackers.  Can you say, cardboard?

Secondly, the chocolate.  Hershey's chocolate bars are some of the worst chocolate out there.  On a s'more they are hard and cold and taste terrible.

And marshmallows, they're just OK.

But he asked, and I aim to please, so I set to work giving traditional s'mores a tasty little makeover.

Here's what I came up with:

I started with the chocolate because that was an easy upgrade.
Trade in the hard, waxy Hershey's for Nutella.
Smooth, spreadable and infinitely more delicious.
Next the crackers.
I used Belgian Butter Waffle cookies from Trader Joe's.  (get them here)
They are a jillion times better than a graham cracker.  
I stuck with the same old jet puffed marshmallows cause that was all I could manage.
But I'm working on it.

The assembly is pretty much the same.

Spread the cookies with Nutella.  The more the better.

Add your roasted mallow.

Gently press the 2 cookies together, making sure not to crack the cookie in half as I did.

Then eat it.
You will not believe how good it is.
And remember, I am not a s'mores fan.
Well, I wasn't before.
I dare you to make these and tell me it is not a WAY better s'more than the traditional variety.
Double dog dare ya.

A few things additional notes.

I would like to try homemade graham crackers and see if they are better than store bought.

Actually, I know they will be better, but better than the Belgian Butter cookies?  I doubt that.  But I still want to try.  

I found a recipe here.

Also, I really, really, really want to make homemade marshmallows.

Have any of you done it?

It doesn't look hard.  It just looks like one of those things I have meant to do for ages but it hasn't been a priority.

I found a recipe here and here.

When I finally do it, I am going to feel like such a rock star and I' will be sure to tell you all about it.

Well, that's it folks.  My muscles are crying out for a hot shower since I took my first Body Sculpt aerobics class tonight.  My muscles are sore cause the class kicked my butt.  It was worth totally humiliating myself due to my lack of aerobics coordination.  

I had to work off those s'mores.

Love from,

Greta