I was so exhausted after cooking the other night that I almost threw out all the leftover pumpkin seeds I had. Thank goodness I came to my senses. I must have been in some sort of post-dinner coma haze.
They are so simple to make and great for a little mid-day pick-me-up.
I added a little peanut oil, salt, cumin and cinnamon. (As soon as September hits I have this constant urge to put cinnamon in everything. Tea? Cinnamon will do. Cookies? Oh yeah, throw some cinnamon in there. Beer? Why not.)
The result was just what I’d had a hankering for. The cumin/cinnamon flavours are super subtle but really go well with the flavour of the pumpkin seeds.
This is another winner. I didn’t use ciabatta as I’ve never been a big fan (who would have thought that there would ever be a bread I didn’t want to eat 16 loaves of in one sitting). So instead I called in a favour from my old friend the French Baguette. No, it didn’t quite fill up the whole circumference of the bowl…. but this just gave me an excuse to use more. I may or may not have added a little more wine than called for (better in the soup than in me!)
All in all - a great success. Easy and delicious enough for one, but impressive enough for guests!
This recipe is simple and delicious. I omitted the red pepper flakes in the ricotta and added more cayenne pepper to the pecan sauce. I also gave the pumpkin slices a quick maple syrup baste before going into the oven.
I couldn’t be more ecsatic about welcoming fall and all it’s delicious ingredients back into my life!