White pumpkins are fun to carve for Halloween, and if you’re carving pumpkinsof course you have to roast the seeds! Simply separate the seeds from the inner pulp (the “goo” if you’re a kid), rinse well, and spread in on a well greased pan. I prefer to use real butter for this, coating a baking pan with approximately 1 tablespoon of melted butter for each cup of seeds. Then, sprinkle generously with your favorite seasoning. Half-Pint is on a ranch kick, so we used the ranch seasoning mix shown above. Roast in a 300 degree oven for 30 minutes, flipping seeds with a spatula halfway through. Allow to cool slightly before enjoying.
This recipe is adapted from Tomato Imperative, which we discussed while making Sweet Tomato Figs. You’ll notice that the ingredients are flexible, allowing you to use this recipe as a backbone for creating something delicious out of whatever goodies your garden is offering up today! Let’s get started!
Ingredients (Serves 4 – 6)
1 1/2 cups flour 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons cold butter, sliced into several pieces 1/2 cup milk 3 – 4 ripe tomatoes, sliced 1/2 inch thick 1 cup other garden vegetables (optional) such as thin sliced root vegetables or freshly cut corn 1 tablespoon fresh herbs, finely chopped (I used mint) 1 1/2 cups shredded cheese (I used muenster and gouda; cheddar would also work well) 1/2 cup real mayonnaise 1/2 teaspoon horseradish 2 cloves garlic, minced 1/2 teaspoon dried Italian seasoning
Step 1) Combine flour, baking powder, and salt in a mixing bowl. Use a pastry cutter or two forks to work butter into the flour mixture until the butter resembles small crumbs. Add milk, 1 tablespoon at a time. Use your hands to work the mixture into a smooth biscuit dough.
Step 2) Press biscuit dough onto the bottom and slightly up the sides of a greased, 8 inch x 10 inch glass baking dish.
Step 3) Layer vegetables, fresh herbs, and half of the cheese over the biscuit dough.
Step 4) Combine mayonnaise, horseradish, and garlic. Gently spread mixture over the vegetables and cheese. It’s ok if ingredients move around a bit. 🙂
Step 5) Top with remaining cheese and Italian seasoning. Bake in a preheated 350 degree oven for 40 minutes or until both the cheese on the top and the crust on the bottom (this is why we use a glass pan!) is golden brown.
My garden cantaloupe are abundant this year – what a great celebration! Cantaloupe are as healthy as they are delicious, low in calories yet full of Vitamins A and C, potassium, and fiber. Alas, Continue reading →
Rich, earthy stews with layers of warm and savory flavors are ubiquitous with autumn. This pumpkin stew makes good use of one of the most wonderful offerings of late season gardens… pie pumpkins. It’s so flavorful that omnivores won’t even notice how the dish is entirely vegan.
Deconstructing the stew, i.e. layering the stew over slices of roasted pumpkin instead of mixing the pumpkin into the pot of stew itself, is an awesome way to preserve the satisfying texture of freshly roasted pumpkin. Try this for your next Meatless Monday. Three cheers for autumn!
If you’re waiting longingly for October to enjoy the savory taste of roasted pumpkin seeds… no need. One of the best kept secrets among frugal cooks is that ALL melon seeds are edible! The seeds from pumpkins, winter squash, watermelon (yes, watermelon), cantaloupe, honeydew, etc. are not only edible, they are chock full of Continue reading →
Hearty potatoes, earthy leeks, rich butter, and savory broth combine perfectly in this recipe to offer a lush, warm autumn meal. You’ll be impressed with how simple this soup is to prepare, leaving you plenty of time for carving pumpkins, jumping in piles of leaves, or enjoying an evening fire.
These leeks from my garden are about 1 inch in diameter, but leeks can easily grow to 2 inches in diameter.
Today’s recipe is an autumn favorite here at Crowded Earth Kitchen. Simple and hearty, Chickpea Stew combines everyday ingredients to capture flavors reminiscent of West African dishes. Chickpea Stew may be served over rice, couscous, or simply enjoyed on its own! Continue reading →
If you search online for “Ratatouille,” you’ll find some pretty fancypants recipes. They look lovely. The thing is, traditional Ratatouille really isn’t fancy. For hundreds of years, Ratatouille was understood to be a vegetable-based French country stew, made from whatever the cook’s garden happened to offer up for harvest that day. In that spirit, today’s Ratatouille recipe is both flexible and delicious! Save the silver and china for another dinner. 😉 Continue reading →
Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. Continue reading →
Between the garden harvest and the back-to-school commotion around here, dinners in September need to be fuss-free. Penne with Glazed Vegetables is easily prepared around busy schedules, yet still captures the best of the season’s fresh vegetable flavor. Let’s get started! Continue reading →
Rich and earthy, warm and savory, this is a perfect soup for a crisp autumn evening. You can use canned pumpkin to make a pot of Peanut Pumpkin Soup quickly, or roast a pie pumpkin and puree the flesh for added depth of flavor. It’s entirely up to you. Let’s get started! Continue reading →
Last time on Crowded Earth Kitchen, we prepped a holiday liqueur using cherry pits. Here’s a delicious way to use the cherries themselves! This recipe can be easily doubled to fill a 9″ x 13″ cake pan, or to fill two pie dishes and give one to a friend. 🙂 Continue reading →