Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients

• a pumpkin
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Directions

1. Use a knife to carve the top of the pumpkin and collect all the seeds in a colander.  Next, rinse the pumpkin seeds with cold water, and leave them to dry on a paper towel.  
2. Preheat the oven to 325 degrees F. 
3. Spread pumpkin seeds in a shallow baking pan.  Add the vegetable oil and toss seeds with oil with a spatula.  Add the cinnamon and toss until oil and cinnamon are evenly spread.
4. Sprinkle the salt over the seeds and bake for 25 minutes.  Allow to cool on a dry paper towel before serving.

Slow Cooked Spicy Meatballs

The simple process makes this dish perfect to bring to a potluck or to serve as appetizers for a football game.  I usually use about 18-20 ounces of hot sauce when I serve this, and it's pretty spicy.  Decrease or increase the amount of hot sauce you use depending on your tolerance level. ;-)  Thanks to my aunt for this quick recipe!


Slow Cooked Spicy Meatballs

Ingredients

• 1 bag of small, frozen Italian meatballs (around 50 meatballs)
• 1 (14 oz) can of Ocean Spray jellied cranberry sauce
• 1 (23 oz) bottle of Frank's Original Cayenne Hot Sauce

Directions
Place meatballs and cranberry sauce in a crock pot or slow cooker.  Pour in the hot sauce until there is about an inch or two left at the bottom of the bottle.  Stir ingredients and put cooker on high for at least 2 1/2 hours, stirring occasionally to flavor throughout.  Change setting to low when meatballs are cooked.

Cauliflower Risotto

Cauliflower Risotto

Cauliflower Risotto
Recipe from Everyday Food: A Martha Stewart Magazine


Ingredients

• 4 to 4/12 cups low-sodium chicken or vegetable broth
• 1 tablespoon EVOO
• 1 large shallot, minced
• 2 celery stalks, minced
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
• 1 cup Cauliflower Puree
• 1 teaspoon minced fresh thyme leaves
• salt and pepper
• grated Parmesan, for serving

Directions

1. In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
2. Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high.  Add shallot and celery, reduce heat to medium, and cook, stirring often, until vegetables are very soft (about 8-10 minutes).  Add rice and stir to combine.  Increase heat to medium-high and add wine.  Cook, stirring, until almost evaporated, 1 minute.
3. Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed.  Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all the broth), about 20 to 25 minutes.  Add puree and thyme and stir to combine.  Remove from heat and season to taste with salt and pepper.  Sprinkle with Parmesan and serve immediately.

Cauliflower Puree

This cauliflower puree may be used as a dip, a side, or to add to risotto.

Cauliflower Puree
Recipe from Everyday Food: A Martha Stewart Magazine

Ingredients

• 1 head of cauliflower, washed and cut into florets
• 1/4 cup warmed chicken or vegetable broth
• salt and pepper

Directions

1. Set a steamer basket in a saucepan with 2 inches simmering water.  Add cauliflower; cover and steam until very tender (18 minutes).
2. Transfer cauliflower to a food processor and season with salt and ground pepper.  Gradually add broth until smooth, scraping down side as needed  (add more broth for a thinner consistency).  
3. To store, refrigerate puree in an airtight container,  up to 3 days.  To serve, transfer to a bowl, season to taste with salt and pepper, and drizzle with 1 teaspoon EVOO.  Makes about 2 cups.