I love pumpkin seeds, but of course, I had no pumpkin. Before I’m tared and feathered for not having a pumpkin during the month of October, let me explain. It’s on my to do list. End of explaination.
I wanted to be resourceful with my butternut squash, so I seasoned and toasted the seeds. They are a perfect snack, or you can sprinkle them on some greens.
The recipe is simple and effortless:
- Butternut Squash Seeds
- Smoked Paprika
- Olive Oil
Warm the oven at 200 f. Using a baking pan, I coated the seeds in a little olive oil and then sprinkled about a pinch of each dry ingredient, with the exception of salt only because I wanted to reduce the amount of sodium. Then I put them in the oven for about an hour. Customize this recipe by putting your arrangement of herbs and spices. It can turn out wonderful!
Notes: If you are using fresh seeds, make sure to give them a good wash and allow some time for them to dry. Otherwise, they will steam while they bake.
When I first made these delicious cookies, they had been my first, successful recipe that had given me the confidence I needed for baking and cooking. In my younger years, I was notorious for making baked goods tasting like dog food, even though there was never a dog who ate my food and the cats in the alley didn’t even take a sniff at it. Other than the food being unsavory to humans and hazardous for animal consumption, I grew conscious of my food, and it took a while to overcome that insecurity. I suppose using my family as a guinea pig helped, but I also have to give most of the credit to one friend, K-chan. She had made these homemade Oreo cookies for friends and family, but when I bit into her cookies, it did not taste like a cookie. It tasted like a sponge cake, with large air pockets, and the texture was so airy that it evaporated quickly in my mouth like cotton candy. Needless to say, the cookies didn’t come out right; however, it gave everyone a good laugh, including herself. Although she was disappointed, she wasn’t ashamed; she moved onto make other glorious snacks and sweets, which eventually lead to our creation of a zombie cake, but I’ll discuss that in a later post and include pictures and dramatic story-telling.
I made these cookies shortly after meeting Keith, my fiance and someday Hubby. He doesn’t indulge in anything too rich and sweet, and I can’t seem to resist anything containing sugar in it. So chocolate chip cookies seemed like a happy medium for both of us. I cooked these last week, and they’re already gone. I’ll post the recipe later tonight!
All of us at one point have stopped and thought about food. As we sit at our desks working, the smells of hamburgers seep through our windows, the sounds of aluminum crinkle in our ears, and the time suddenly tells us, “It’s time to eat!” Food is more than about taste; it engages all of our senses and is a part of life. Yes it’s our fuel source, but it’s more than that. Food tells us a lot about ourselves and provides us with experiences that are memorable. Drinking double chocolate milkshakes with loved ones or consuming an entire coconut pie with friends were some of the best times I have had. That is why I’ve created “Eats & Life” to share my experiences, tips, and ideas to you and hear your insights too.
Before reading further, I am not a nutritionist or a world-renown chef. My experiences come from working in my own kitchen, reading different recipes, and watching (and falling asleep) to cooking shows. I want to discuss anything and everything about food, but to give you an idea of what I am about; I intend to post my own recipes, reinventions of other recipes, food reviews, and cooking tips. I will occasionally throw in miscellaneous argumentative topics because of my own need to feed the inner debater in me.