Pumpkin Seeds

Several years back, I decided to roast the pumpkin seeds that we scooped out of the pumpkins we had bought in October. I was amazed at how awesome they were. There's not much to it. All you need is the pumpkin seeds, olive oil, salt, and aluminum foil. So, I'll do this post just a little differently, and just show the photos and tell you some tips that I do in preparing mine.

Start by scooping the innards together and loosening the seeds up. Carefully separate the seeds from the pumpkin.

I do a heavy wash on my seeds. I put them in a colander and rest that on a larger bowl. Fill it up and let them rest in the water occasionally agitating the seeds. Dump the water and do it again. This will help separate the pumpkin guts that are stuck to the seeds. I usually do this at least overnight. When I'm in a hurry, I will still do this at least three times.

Layer the seeds in a shallow pan. Normally I use a 9X13, but this year I had more seeds and ended up using and 11X17 (I think it is anyway). Just make sure you have enough side so that when you stir the seeds you're not knocking them out of the pan. Lightly drizzle them with oil and sprinkle with salt. Stir them to make sure they are all evenly coated. I bake mine at 300 degrees F, stirring every 10 minutes or so. I scrape the the edge in when stirring to make sure they cook evenly. And I taste test them for doneness. They need to have a little crack to them when tasted. 

I've had a lot of compliments on these, and my daughter and I both love them. If you try them, please let me know how you like them!

Corn Casserole

I've found quite a few good looking recipes in the newspaper's Parade section from each Sunday. Some I've tried, and some I'm still waiting for the opportunity. This is one, Dynasty Corn Pudding, I tried for a dinner for my mom a year or two ago, and it was such a hit, that I've made it several times since. In fact, I prepped it the other night for Thanksgiving dinner! It's not a terribly difficult recipe, and has a very good texture and flavor - one hint though, use a bigger casserole dish. If you use too small of one, the top cooks too much but the insides aren't set. I use a 9X13 pan for mine and it works great!

4 oz (1 stick) unsalted, melted butter

3 cups corn kernels (they call for fresh from 4-5 ears of corn, but I just buy the frozen bag)

2 eggs

8 oz (1 cup) sour cream

9 oz Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes (again, most cheese comes in 8 ounce packs, so I use that and add about an ounce of whatever I've got in the fridge.)

1/2 cup cornmeal

4 ounce can of chopped green chilies

1/2 tsp salt (and I also add some pepper)

1/2 cup grated Parmesan cheese (or Parmigiano-Reggiano)

Preheat oven to 350 degrees F. The recipe calls for buttering your dish, but I just use Pam and it works. Also, they call for a 2-quart casserole dish, and as I mentioned above, I couldn't get mine to set right, so I use a 9X13 pan).

In a blender or food processor, puree 1 cup corn kernels, eggs and melted butter.

In a large bowl, combine remaining ingredients except Parmesan. Add pureed corn and mix well. 

Pour into dish and top with Parmesan. 

Bake for 30 minutes or until puffed and golden.

Cucumber Salad

Growing up many of my years in Germany, this was something I was exposed to quite frequently... but I wouldn't eat it. I didn't like cucumbers back then. So when I finally expanded my taste buds and added cucumbers, I started growing them in my garden - and then had to find new recipes to use them all! So I found this one German Cucumber Salad. It's very easy to make and is quite tasty. I added some parsley to my version as well.

2 large cucumbers

1 tsp salt

2 Tbsp sugar

1 Tbsp white vinegar

1/2 cup sour cream

1 tsp dill

1 tsp paprika

1-2 tsp parsley

Peel cucumbers and slice very thin. Place cucumbers in colander and sprinkle with salt. Let stand for 15-30 minutes. Squeeze liquid out of cucumbers. Whisk remaining ingredients and pour over cucumbers. Set in fridge and marinate for at least an hour.