Put this on and you'll be dancing around the kitchen!
What a beautiful way to stay clean and gorgeous when your guests arrive.
So many options to pick from: anthropologie.com
Sunday, October 31, 2010
Friday, October 29, 2010
A Jack-o-Lantern's Gift
'Tis the season for all of the amazing Fall offerings. Among my favorites- the pumpkin seed.
Delicious as a topping for salads & soups, and delightful solo as a mid-afternoon nibble.
Toasted Pumpkin Seeds
1 1/2 cups green hulled pumpkin seeds
1 tsp. extra virgin olive oil
1/4 tsp. kosher salt
In a large cast-iron skillet, toast pumpkin seeds over medium heat, stirring constantly, until puffed and slightly browned- about 10 minutes. Drizzle with oil and sprinkle with salt, stirring to coat. Serve warm or at room temperature. (will store in an airtight container for up to 5 days)
Delicious as a topping for salads & soups, and delightful solo as a mid-afternoon nibble.
Toasted Pumpkin Seeds
1 1/2 cups green hulled pumpkin seeds
1 tsp. extra virgin olive oil
1/4 tsp. kosher salt
In a large cast-iron skillet, toast pumpkin seeds over medium heat, stirring constantly, until puffed and slightly browned- about 10 minutes. Drizzle with oil and sprinkle with salt, stirring to coat. Serve warm or at room temperature. (will store in an airtight container for up to 5 days)
Amazing treat for kids!
If you are like me, you may have fond, fond, childhood memories of rice krispy treats.
Here is my updated kid (and adult) friendly version. The brown rice syrup has a gentler effect on blood sugar levels that marshmellow fluff....
1 cup brown rice syrup
2/3 cup almond butter
1/2 tsp. vanilla extract
3 cups Envirokidz Koala Crisp cereal
Over low flame, heat brown rice syrup, almond butter and vanilla until smooth and thinned out. Pour the cereal into the bowl and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.
Here is my updated kid (and adult) friendly version. The brown rice syrup has a gentler effect on blood sugar levels that marshmellow fluff....
1 cup brown rice syrup
2/3 cup almond butter
1/2 tsp. vanilla extract
3 cups Envirokidz Koala Crisp cereal
Over low flame, heat brown rice syrup, almond butter and vanilla until smooth and thinned out. Pour the cereal into the bowl and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.
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