We missed carving pumpkins for Halloween this year due to our extremely last minute and oh so fun getaway vacation. So I have 3 pumpkins sitting on my table that I would like to use to make puree and toast the seeds.
The method I am using this year to roast the pumpkins:
Cut the pumpkins in 1/2 scoop out the seeds and drizzle them with some olive oil. Then place them cut side down on a foil lined pan. Bake at 300 F for 1 1/2 hours.
And for the seeds:
We usually make our seeds with a little sea salt and thats it. This year we might try them with some other seasoning. Not sure yet.
Sunday I will be doing some freezer prep cooking. I have already put 16 hamburger patties in the freezer, 4 1lbs bags of ground beef, 1 - 1 1/2 lbs bag of taco seasoned ground beef and meat balls in the freezer. So all I have to do when I need a recipe for those items is go in and grab them.
I have a turkey thawed in the fridge. We are going to try a neat trick I found in my latest Martha Stewert magazine to roast a turkey very quickly. I was going to use chickens but I found the turkeys were the same price and would yield more meat so we went that route.
Tonight is the Marine Corps ball so hopefully i'll have some pictures and I won't sleep to late Sunday!!
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