Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Pumpkin Seed Trail Mix November 5, 2011

Jamie says: So you were good and roasted and toasted your pumpkin seeds. Tired of ’em yet? Have no fear, J & K are here with more ideas! Like Pumpkin Seed Trail Mix.

Pumpkin Seed Trail Mix

There’s something very comforting about eating (or drinking) out of a Mason jar. Reminds me of the days we used to go to Roadhouse Grill and they’d serve the beverages in Mason jars…

Up close and personal

The best thing about trail mix is that you can make so many varieties. If you don’t have something or just don’t like one of the ingredients, you can easily omit it and add another snack food. Be creative.

Aw, cute!

Wouldn’t this make a cute gift?

Pumpkin Seed Trail Mix

Ingredients:

  • toasted pumpkin seeds
  • baked cheddar crackers (Annie’s)
  • dried cranberries
  • ultra thin pretzel sticks (H.K. Anderson)
  • toasted walnut halves (baked for 10 minutes at 350°F)
  • dried tart cherries
  • semi-sweet chocolate nonpareils (Sno Caps)

Directions:

  1. Combine ingredients in a bowl or container. Lightly shake to mix.
  2. Enjoy now or store in an air-tight container for later or to give as a gift to a friend.
  • Nutrition note: Share food with friends. Not only will it bring a smile to their day, but you won’t have mass quantities of food the same food around (boring). And hey, they just may return the favor one day…
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Toasted Pumpkin Seeds November 1, 2011

Jamie says:  I realized last night how much I love Halloween! The pumpkin carving, decorating, costumes, festivities, and Florida-Georgia weekend in Jacksonville. As an added bonus, you don’t have to worry about buying gifts or not having a Valentine or getting pinched because someone didn’t see you were wearing green… all such wonderful things.

This year, K and I carved pumpkins with Dad and Dell, our cat, at home. This is the first Halloween I’ve celebrated in my home town in 6 years.

As were were carving and decorating our pumpkins, I snuck into the kitchen to make some Toasted Pumpkin Seeds.

Hot out of the oven

They were perfect- crunchy with a nice golden glow from the extra virgin olive oil and a little salt! Yum!

The coarse sea salt crystals make them so tasty

I had to sneak our cute Halloween plate in a picture, too.

Even the spider likes them

Do you like our pumpkins? Halloween’s a time to be creative!

K's pumpkin (left) and J's pumpkin (right); the plates have different purposes...

Toasted Pumpkin Seeds

Ingredients:

  • 3 cups pumpkin seeds (from 3 pumpkins)
  • 2 tsp extra virgin olive oil
  • 1/4 tsp coarse sea salt
Directions:
  1. Place pumpkin seeds in a colander. Rinse and remove chunks/stringy pieces of pumpkin from seeds. Allow to drain.
  2. Lay a clean dish towel on the counter and pour seeds on top. Using another clean towel, rub seeds to help dry. Allow to dry a little (about 20 minutes). Preheat oven to 375 °F.
  3. Pour seeds onto a metal baking dish with sides. Drizzle olive oil and sprinkle sea salt on top. Mix well. Bake for about 30 minutes or until lightly brown and crunchy. Enjoy!
Serving suggestions: Use as a topping on a salad, in a trail mix, or just as they are.
  • Nutrition note: Save the seeds when carving pumpkins. Not only are they tasty, but they are good for you. Pumpkin seeds are a good source of protein, fiber, magnesium, and zinc.
 

A Lovely Fall Salad November 16, 2009

Pumpkin Chick Pea Salad

Pumpkin Chick Pea Salad

Kathryn says:  I delighted in a light, tasty salad for lunch.  I threw in some arrugula, sliced cucumbers, tomatoes, chick peas and salted pumpkin seeds, and dressed it with apple cider vinegar.

 

Sweet Pumpkin Seeds!

Sweet Pumpkin Seeds

Sweet Pumpkin Seeds

Kathryn says:  For Halloween, we carved some wicked pumpkins!  (Mom and I made one with UF on it.)

We cooked our first batch of seeds with salt – the traditional style.

For our second batch, I felt like satisfying my sweet tooth and experimenting a bit.  I sprinkled brown sugar, cinnamon, pumpkin pie spice and a couple drops of almond extract on the seeds.  Then, I baked them in the oven at about 400 degrees for a few hours, until they were crispy.  Yum!