When you make butternut squash, what do you do with the stringy seeds on the inside?
Please don’t tell me you throw them away! They may look inedible, but these large, flat, elliptical-shaped white seeds are actually full of nutrients. They contain fiber, mono-unsaturated fatty acids (like those found in olive oil), protein, and a handful of minerals. Like pumpkin seeds – also known as pepitas – you don’t want to eat winter squash seeds raw. I love roasting them with spice… read more »
The holiday season may be over, but if you’re like me, you’re always in need of gifts for family and friends who are celebrating birthdays, anniversaries, housewarmings, or any other occasion. One gift I love to give is cookbooks – especially when someone has us over for dinner! These days most people search Google for recipes or look to some of their favorite food and cooking-related websites to figure out what they’re going to make for dinner. But there’s somethi… read more »
Back in August I cut out a recipe from Parents Magazine for Moroccan Lamb Burgers with Spiced Ketchup. Like I do with most of the recipes I cut out, I stuck it in my recipes-to-make folder and put it away. A few weeks ago, as I was looking through the folder for some new recipe inspiration, I came upon this ripped out page and decided it was time to make it. But of course I couldn’t leave well-enough alone. After looking in my fridge and seeing what other ingredients I had, I came up with my own variation o… read more »
A few weeks ago, I was looking at the recipe archive on my blog and came across my Cilantro-Lime Steak recipe. I immediately had a craving for this, but I decided I needed to change the recipe for the fall. I use cilantro and lime juice all year round, but it definitely has more of a summery flavor to it. What made this recipe so great was that the acid from the lime tenderized the beef and broke down some of the muscle fibers of the meat. To accomplish the same result, I decided to use apple cider and cider vinega… read more »