After another trip to Penticton yesterday, it was too late to post a recipe. I’m back now so today,I think this one may be a wonderful addition to the Easter Dinner, coming up soon, so you should be prepared.
- 1 1/2 lbs. fresh green beans
- 2 tbsp. olive oil
- 1/2 cup pistachios, chopped
- 2 tbsp. pumpkin seeds
- 1/3 cup dried cranberries
- 1 garlic clove, thinly sliced
- 1/4 cup white balsamic vinegar
- 1 tbsp. parsley
- salt and pepper to taste
Bring a large pot of water to a boil. Trim stem end from beans, wash before putting into the pot and blanch until tender crisp (about 8 minutes). Drain and put into a bowl of ice water to stop cooking further. Drain and arrange on a small serving platter.
Mix the pistachios, cranberries, pumpkin seeds, garlic and a pinch of salt together. Heat a fry pan with olive oil, add the nuts and cook, stirring constantly until the pistachios are heated through (2 minutes).
Remove from heat and add the vinegar and parsley. Spoon dressing over the beans and serve immediately.
Great addition to your dinner.
Other Ways To Use Squash And Squash Parts
Now that is an intriguing title, isn’t it? Besides, roasting squash and using only as a vegetable, or making it into a soup, here are a few tips that you might like to try. I know, we have and it is a beautiful thing.
We really like the butternut squash, acorn squash and, of course, pumpkin. Spaghetti squash is also a great way to cut the caloric intake, if that is what you are doing.
1. Roast butternut squash and puree it with a splash of orange juice and a little fresh grated ginger.
2. If using acorn squash, bake until tender. Remove the ‘meat’ and fill with some diced apples that you have sauteed in butter, and then add a splash of dark rum (only a smidgen). Puree the squash meat, that has been seasoned with salt and pepper and a dollop of butter. When fluffy, place over the top. This will make your company sit up and take notice, oh Chefette.
3. Try this….take chunks of roasted pumpkin and season with walnut oil, brown sugar and ground ginger. When well mixed, toss with some dried cranberries.
4. Best one yet….steep the seeds from a fresh pumpkin in boiling water for 30 minutes. Drain and pat dry with paper towelling. On a parchment lined cookie sheet, bake in a 300 degree oven until toasty (about 23-25 minutes). Sprinkle with fine sea salt. Now, THAT is a treat that costs practically nothing and you can enjoy for hours.
Now, pour a coffee, sit back and say, well done, damn I can do this. Besides, the kids WILL eat their vegetables when you think outside the box, just sayin’.
Sunflower/Pumpkin Seeds and Fruit Granola
This is a great snack for walking, travelling or at work.
- 3/4 cup raw sunflower seeds,
- 1/2 cup raw pumpkin seeds
- 1/2 cup whole almonds
- 1/4 cup flaxseed
- 1/4 cup honey
- 2 tbsp. canola oil
- 1 tsp. cinnamon
- pinch of coarse salt
- 1 cup mixture made of dried cherries, cranberries, golden raisins and snipped dried apricots.
Preheat oven to 350 degrees. In a small bowl, combine the sunflower and pumpkin seeds, almonds and flaxseed and microwave on high for 20 seconds. Stir in the oil, honey and salt and toss to coat.
Spread this out on a parchment lined cookie sheet and bake for 20 minutes. During this time, stir the mixture twice to move it around. Stir in the dried fruit and cool for 15 minutes. Spread this out on the parchment paper and let cool completely. Break up into pieces and store in an airtight container.
Store for a couple of weeks (if you don’t eat it all up) in the refrigerator.
Yummy.