Monthly Archives: October 2010

Spiced Roasted Pumpkin Seeds

Spiced Roasted Pumpkin Seeds

Interested in a variation on standard roast pumpkin seeds, I concocted a dry spice mixture beforehand and then tossed the seeds in them. One could experiment with any number of spices for equally tasty results. (Rosemary comes to mind.) And you can easily double or triple this recipe. SPICED ROASTED PUMPKIN SEEDS 1.5 – 2 […]

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Pumpkin Butter

Pumpkin Butter

There is probably no single food that captures the evocative core of fall as perfectly as pumpkin butter. It tastes like the month of October, Halloween and Thanksgiving all rolled into one, spicy and sweet and warming. What good, essential, addictive stuff. And it’s so easy to make. Don’t worry about perfectly measuring everything with […]

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Butternut Squash Risotto (with brown rice)

Butternut Squash Risotto

Is it still risotto if you make it with brown rice? After having read something somewhere about blood sugar spiking after eating white rice, I decided that I would experiment with making a risotto employing brown, red, black, wild or any other kind of non-white rice. Mark Bittman gives the official okay to this practice […]

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A Bread Salad for Fall

A Bread Salad for Fall

This was originally destined to be a classic panzanella, that summeriest of salads, whose core is bread and tomatoes, drenched in fruity olive oil and vinegar, dressed up with capers, or olives, or roasted peppers. But then the weather turned, and suddenly, pretending that it was still summer was kind of a joke. Use a […]

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