Pumpkin Love

Fall is by far my favorite season for three beautiful reasons. 1) the weather, 2) the colored leaves and 3) it's closer to Christmas.
Fall is a great time of family bonding and wonderful memories, thanks to all the holidays jam packed into these few months. One of my favorite memories of me and my family is of my dad and I baking pumpkin seeds right after gutting a huge pumpkin for carving.

This idea is GREAT if you have kids. Let them dig their little hands into the squishy pumpkin guts; they'll love it! And, if reduce, reuse, recycle is your motto, you'll love this, too. Not one part of this wonderful fall fruit goes to waste! Use the actually pumpkin, de-gutted, to carve, use the seeds as a tasty, low calorie snack and the guts go into your garden or compost.

You can use about any size pumpkin for this. I find the medium carving pumpkins give the best green benefit, and surprisingly, the small pie pumpkins have a ton of seeds.

• The most laborious of tasks is to scrape all the seeds out of your pumpkin's cavity (I use two bowls, separating the messy, orange insides from the seeds the best I can).
• After you're done, place the seeds in a colander. Rinse well and make sure to turn the batch so you can find extra innards and discard.
• When you're finished prepping, spread the seeds out onto (a) greased baking sheet(s).
• Next, apply your favorite seasoning. I like seasoned salt, but I know of recipes using Ranch Dressing mix, brown sugar and cinnamon, butter and garlic powder... you name it.
• Give your seeds a 'mild' coating, making sure to toss to coat.

*Tip* If you're using a salt mix, make sure not to over apply. Results will make you thirsty.

• Next place in a 275 degree oven for 45 minutes or until golden brown.

These tasty treats save for about 2 weeks in an air-tight container. You can also freeze undressed seeds for later toasting.

*Tip* If you're planning on carving your orange friend, coat the inside with ground cinnamon. It helps keep the fruit from getting infected and rotting; plus it makes your work of art smell like pumpkin pie when you light a candle inside!

Aubrey

Pantry Raid #1

I love pantry raids! This recipe was designed to be easy, but still homemade. The beauty of it is you can add whatever you like to the salad; cucumbers, chicken, even jalapenos. Whatever you have in your pantry or fridge will work great in this salad.

Tuna Salad Over Pasta
2 cans tuna or 1 package
1 carrot, chopped
3 medium ribs celery, chopped
1/2 medium red onion, diced
3 cups pasta, I used whole grain spirals

Dressing
1/2 tomato, squished
1/3 c Kraft Tomato Basil dressing
1/4 c EVOO
1 T freshly chopped basil
2 T lemon juice
pinch of red pepper flake, optional.

-Boil water, add a healthy dash of salt and drop pasta. Cook according to package.
Chop veggies, add tuna into a medium bowl.
Squeeze tomato cut side down, like you're juicing a lemon, into a small bowl. Add dressing, lemon juice and whisk with EVOO to combine. Add basil and red pepper flake.
Add veggies and tuna to pasta, then dress.

No matter what Italians say, this pasta is beautifully garnished with Parmesan cheese, freshly grated.
Happy Raiding!

Aubrey

Exciting News!

We are very excited, yes we, to bring you a collaboration!
My friend, Laura and I are here to bring you more recipes and reviews! We have just signed on today, together, to start a whole new experience of blogging.
We hope you enjoy us doubly!

Laura&Aubrey

To Tartar or Not to Tartar...

It seems to be my luck that I cannot, for the life of me, make a custard pie. I have tried two different methods and it always turns to soup.
Upon the last time of making a custard pie, lemon meringue, I boiled the custard on the stove top as directed, then baked the pie and let it completely cool to set. Set, it did not. I thought maybe chilling it in the fridge over night would make it set. I went to bed confident it would be set in the morning.
When I learned my aunt and uncle were dropping by unexpectedly from Wisconsin I was excited to see them. I told my uncle about my pie and his eyes lit up. Lemon meringue is his favorite! I trotted out to fridge, only to find lemon vichyssoise with floating meringue.
In a slight panic, because I wanted so badly for him to enjoy my pie, I needed to find a way to make this custard set, and fast. I scooped the meringue off the top with a spatula, like a pancake, whipped some heavy cream and sugar together, and poured the filling into the whipped cream. Strike one. It deflated like a popped tire.
I decided to add more cream to the 'whipped' filling and beat the heck of it with my hand-held beater. Strike two. I wasn't getting stiff peaks.
Getting frustrated, I remembered that I had used a pinch of cream of tartar in the egg whites to make them fool-proof stiff. I dashed to my cupboard and gradually added about two teaspoon to the mix, until it was stiff enough and viola, home run!
The pie still had a wonderful lemon flavor even after I mixed in about a cup of heavy cream.
Lesson learned. If you also struggle with custard pies, try this if you're in a pinch.
Another idea is to serve the filling as a 'pudding' and pile lots of whipped cream on top. Delicious!

Ban Thai Fabulous

In the recent years, I've become quite the foodie. My boyfriend and I enjoy trying new foods and experiences. So when we heard of Ban Thai in our area, we both got really excited. This little, authentic restaurant is tucked away in a strip of businesses along Niles Ave. Easy to miss, but hard to forget once you've eaten there.
Upon entering the restaurant you're greeted by a warm, Thai inspired atmosphere. The space is filled with photographs and artifacts from Thailand.The seating was prompt and we were well taken care of by the charming owner, Jimmy and his wait staff.
While grazing the menu, I found a plethera, more than 60 creations, of authentic Thai food. Not being that familiar with the culture or cuisine, I decided to order something simple. I ordered the sweet chili chicken. Needless to say, it was delicious! Stir fried chicken, onion, green and red bell pepper and carrots are cooked to perfection, while there is a surprising element of cashews. All of the components, plus the umami-ish sauce creates an explosion of Asian flavors in your mouth. Now, I crave this dish.
The food is wonderful, but save room for dessert! One of the most decadent items on the menu is the homemade Thai ice cream. That's right, homemade! Four flavors are offered: pomegranate, coconut, mango and lychee (an asian aril fruit with a sweet, perfume-like flavor). I have tried three out of four flavors. The pomegranate and mango are so pure in flavor, it tastes just like the fruit. The coconut ice cream is divine! This concoction of coconut milk and fresh coconut peices is on a level all it's own.

If you're looking for a flavor and cultural experience, dive into Ban Thai for dinner and say hello to Jimmy.
Ban Thai offers dine in, carry out and catering services.
(269) 983-2989 2936 Niles Ave St. Joseph, MI http://www.banthaimichigan.com/

Indian Marinaded Chicken Quesadillas and Lentil Salad

My philosophy has transformed into a wonderful rule to live by: Food should be an adventure for everyone to enjoy.
Since I was young, I've enjoyed cooking. I remember getting a cook book that was for teenagers with some very simple recipes. One of them was a very basic chicken quesadilla. After drizzling 2 tbls of EVOO into a pan, you simply brown a tortilla on both sides, fill it with whatever you want, then close it. My family loved them!
I try to get inspired by flavors I've recently eaten and put a twist on existing recipes. After eating at a local restaurant, Ban Thai, the quesadillas became another victim. I began brainstorming how to get the warm, comforting flavors of Middle Eastern cuisine while getting my stubborn family to eat it; not to mention a picky boyfriend.
I decided on doing a fusion dinner with Latin and Indian flavors. I took those simple quesadillas a made as a kid and created something so wonderful, my family bragged about them.
Here's what I came up with: Indian Marinated Chicken Quesadillas and Lentil Salad.
Marinade
1 large onion, diced
4 T butter
1 t ground ginger
2 T curry powder, mild
2 T Harissa sauce, or hot sauce (preferably harissa)
1/4 c rice wine vinegar
2lbs Chicken (breasts)
Saute onion in butter, in medium saute pan, until soft. Add ginger, curry, Harissa, and vinegar. Mix until combined. Cool completely. Spread over chicken, marinade at least 2 hours.
Prepare chicken any way, I grilled mine. You can bake it, pan fry, saute...be creative, or lazy.

Quesadillas
soft tortillas
olive oil
cooked chicken
cheese (Monterrey jack)
any peppers or onions you want
Add 2 T olive oil to large saute pan, over medium high heat. Add tortilla, browning on both sides. Add cut chicken, cubed or sliced, cheese and fillings. Fold closed. Ta-da!

The marinade makes the chicken tender and tangy. The curry makes the quesadilla taste, and your house smell, homey.

Lentil Salad
1 c prepared lentils
1/2 c prepared brown rice
2 T basil, sliced)
1T chive, chopped
1T parsley, chopped
1/4 c chopped almonds
Combine ingredients. Serve warm.

My mother hates lentils, but she loved this! The reason why I love this salad so much is the protein levels. Lentils have a very high protein and fiber level, as does brown rice. This salad is so tasty, you'll forget you don't have to eat anything else.
Plus, my mother is diabetic, and she could eat this with no trouble.
Enjoy!

Hello!

Hello, hello everyone!
I am thoroughly excited to start blogging about the joys in my life; cooking and eating food!
Who doesn't like food? Not me. I love food.
Food makes our world go 'round. We associate with get-togethers, parties, cultures, countries, everything. And it's all so wonderful.
Stay tuned in to read up on my reviews and recipes!