perfect roasted seeds

This season with our abundance of zucchinis, summer squashes, acorns, butternuts and pumpkins we have had lots of opportunities to save the seeds and roast them.  And they all make good roasted seeds.

These seeds are from my sister's straggler zucchini here. You would follow the same process for all seeds. Making roasted seeds takes two days.  I seasoned mine with garlic powder but you can use any favorite seasoning. 

Day One

save the seeds

separate the seeds from the stringy pulp

rinse the seeds in water

drain the seeds in a colander and pat with paper towel

dry overnight on a parchment lined baking sheet.

 The next day you will roast the seeds.

Day Two

place the dry seeds in a bowl, drizzle with olive oil and season

spread the oiled and seasoned seeds on a lined baking sheet

Bake 300 for 30 to 40 minutes until golden brown

Source:

http://www.fromvalerieskitchen.com/2011/10/perfect-roasted-pumpkin-seeds/?print=1

zucchini muffins

I made this recipe for zucchini muffins a couple times this summer with fresh zucchini from the garden and when my sister Lisa found a straggler zucchini while clearing her garden for the winter it was a chance to make another batch.  This recipe couldn't be easier.  You don't need a mixer.  It is quick to put together and bakes quickly as well. 

eggs, sugar and vanilla

zucchini and then melted butter

dry ingredients

I did not add the nuts or fruit (craisins).

When I make muffins I don't use cupcake papers.  I use a brush to coat my pans.

And then a disher (ice cream scoop) to fill my muffin pans.

This recipe makes more than a dozen regular sized muffins even without the nuts and fruit.  This time I decided to make some mini muffins as well.

filled pans ready for the oven.

 All done.

Zucchini muffins

2 eggs
1 1/3 cup sugar
2 tsp vanilla
3 cups grated fresh zucchini
2/3 cup butter, melted
3 cups flour
2 tsp baking soda
pinch salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup nuts (optional)
1 cup craisins (optional)

Combine eggs, sugar and vanilla.  Add zucchini and then the butter.  Combine the dry ingredients and stir together.  Add the nuts and/or craisins, if using.  Dish into coated muffin cups.  Bake 350° for 25-30 minutes.  I baked the mini muffins for a few minutes less.  Cool slightly in the pan and then remove.  These freeze well.

how to freeze zucchini for baking

My sister Lisa was cleaning up her garden and found a couple of zucchini stragglers.  One was past its prime but the other, although big, was still good.  The great big zucchinis are perfect for baked goods and if you are not ready to bake right now they freeze for baking later in the winter.  Here is a picture of the straggler.

 Here are the steps for preparing the zucchini for freezing:

peel the zucchini and cut in half lengthwise

scoop out the seeds and stringy parts

cut into slabs--save the seeds!

run it through the food process to shred

shredded and ready to be packaged for the freezer.

how to make pumpkin puree

This was the first garden season that I have had space for pumpkins so it was a good excuse to learn how to make homemade pumpkin puree instead of buying the canned.  I found two methods for cooking the pumpkin and then it is just separating the cooked flesh from the skin, running it through the food processor and packaging it for the freezer.

Both methods start out the same.  the pumpkin needs to be cut open and the seeds and stringy parts need to be removed.  Don't throw away the seeds as they are great roasted.  Once the seeds and stringy parts have been removed the pumpkin is ready to be cooked.  Here is where the two methods differ.  I have done both and both worked well. 

Method 1 steamed pumpkin

I do my steaming in a steam basket that fits into my stock pot over boiling water.  Cut the pumpkin into pieces that will fit into your basket and place the basket over boiling water and cover the pot.  Allow the pumpkin to steam for 15-20 minutes.  At the end of the time remove the pieces from the steamer and scoop the cooked flesh away from the now softened skin with a spoon.  Place the flesh in the bowl of the food processor and process until smooth.  Alternatively a blender or immersion blender could be used in place of the food processor.  Package and place in the freezer.

Method 2 roasted pumpkin

Place the pieces of pumpkin on a baking sheet and  bake at 350° for 45 to 60 minutes.  When the pumpkin is cooked, use a spoon to separate the flesh from the skin and puree and package.

Sources: 

http://oldworldgardenfarms.com/2012/10/19/the-great-pumpkin-roll-recipe-charlie-brown-made-from-scratch/

http://oldworldgardenfarms.com/2013/09/27/how-to-make-and-preserve-your-own-pumpkin-puree-recipe-of-the-week/

roasted potatoes with garlic mayonnaise

I made this recipe for a large gathering and they were a hit.  They are great party food because they don't require a lot of last minute fussing.  

  

Roasted Potatoes with Garlic Mayonnaise

Garlic Mayonnaise:

1 head garlic

1 Tbsp olive oil

1 cup real mayonnaise (may use more for a larger batch)

Cut the head of garlic in half crosswise so each of the cloves is cut in half.  Place on a sheet of aluminum foil and drizzle with olive oil.  Fold up the foil into a little packet and roast in the oven with the potatoes for 25-30 minutes. It will be done before the potatoes.  Remove the foil and squeeze the softened garlic out of it's papery coverings and place into food processor and process until finely chopped (or mash with fork) then add the mayonnaise and blend.  Use as a dip for the potatoes.

Roasted Potatoes:

large russet (white) potatoes

½ cup olive oil

½ cup butter (1 stick), melted

2 Tbsp Seasoned Salt

Cut potatoes lengthwise into approximately eight wedges.  Recipe calls for eight potatoes but 2/3 of a 10 pound bag will make 3 cookie sheets full and enough for a crowd. Combine the oil, butter and salt in a large bowl and add the potatoes, stirring to coat.  Place the coated potatoes on a cookie sheet lined with parchment paper and bake in preheated 400° oven for 40-45 minutes.  Place the foil packet of garlic in the same oven and remove after 25 to 30 minutes.

These are also good with catsup, sour cream or ranch dressing.  I have also made these potatoes with Famous Dave's Roast chicken seasoning in place of the seasoned salt and olive oil instead of the oil and butter.

Source: this recipe was not created by me but unfortunately I did not document the source when I found it several years ago.