Perfect Roasted Pumpkin Seeds
Preheat the oven to 400 degrees F. Then bring 4 cups of water for every 1 cup of seeds to a boil. Add 2 tablespoons of salt for every 1 cup of seeds. Simmer the seeds for 10 minutes. Then drain.
Add 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon chipotle powder and 1/8 teaspoon cayenne pepper and toss to combine.
Roast for 20 minutes. Check on the seeds at the end of the roasting time to make sure they don’t start turning too brown. Then transfer to a plate to cool.
Preheat the oven to 400 degrees F. Then bring 4 cups of water for every 1 cup of seeds to a boil. Add 2 tablespoons of salt for every 1 cup of seeds. Simmer the seeds for 10 minutes. Then drain.
Add 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon chipotle powder and 1/8 teaspoon cayenne pepper and toss to combine.
Roast for 20 minutes. Check on the seeds at the end of the roasting time to make sure they don’t start turning too brown. Then transfer to a plate to cool.
Guacamole
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Frijoles Borrachos (Drunken Beans)
4 pieces (uncooked) bacon, diced
1 small white onion, finely diced
1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
4 garlic cloves, minced
1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
4 pieces (uncooked) bacon, diced
1 small white onion, finely diced
1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
4 garlic cloves, minced
1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
From-Scratch Pumpkin Pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin puree
Preheat oven to 425 degrees F (220 degrees C.)
Preheat oven to 425 degrees F (220 degrees C.)
Cut and seed a small sugar pumpkin or winter squash in a 350 degree oven for about 1 hour, or until tender. Scoop and mash the pulp.
In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin puree
Preheat oven to 425 degrees F (220 degrees C.)
Preheat oven to 425 degrees F (220 degrees C.)
Cut and seed a small sugar pumpkin or winter squash in a 350 degree oven for about 1 hour, or until tender. Scoop and mash the pulp.
In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham)
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3 to 4 shallots, unpeeled
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
2 cups canned or fresh coconut milk
2 cups mild pork or chicken broth
1 cup loosely packed coriander leaves
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)
In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.
Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.
Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)
Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
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3 to 4 shallots, unpeeled
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
2 cups canned or fresh coconut milk
2 cups mild pork or chicken broth
1 cup loosely packed coriander leaves
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)
In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.
Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.
Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)
Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
Roasted Toyon Berries
2 cups berries
1/4 cup honey
1 tbs cinnamon
Cover berries with water and boil for 15 min. Strain and mix with 1/4 cup honey 1 tbs cinnamon. Place on cookie sheet and bake at 400 for 30 min.
2 cups berries
1/4 cup honey
1 tbs cinnamon
Cover berries with water and boil for 15 min. Strain and mix with 1/4 cup honey 1 tbs cinnamon. Place on cookie sheet and bake at 400 for 30 min.
"Beyond Cranberry” Wild Berry Sauce
1¾ cup fresh Madrone berries (stems removed)
¼ cup fresh Toyon berries (stems removed)
1 cup water
½ cup apple juice
½ cup honey
1 tbsp arrowroot or organic cornstarch
1 tbsp grated orange zest
Mix berries, apple juice and honey in a pan and bring to a boil.
Simmer for 15 minutes.
Stir arrowroot or cornstarch into 2 tbsp apple juice.
Pour into berries and stir constantly while bringing to a boil.
Remove from heat and add orange zest.
Allow to cool before serving.
Store in refrigerator for up to 2 weeks.
1¾ cup fresh Madrone berries (stems removed)
¼ cup fresh Toyon berries (stems removed)
1 cup water
½ cup apple juice
½ cup honey
1 tbsp arrowroot or organic cornstarch
1 tbsp grated orange zest
Mix berries, apple juice and honey in a pan and bring to a boil.
Simmer for 15 minutes.
Stir arrowroot or cornstarch into 2 tbsp apple juice.
Pour into berries and stir constantly while bringing to a boil.
Remove from heat and add orange zest.
Allow to cool before serving.
Store in refrigerator for up to 2 weeks.