Season To Taste

Let’s face it….most of what goes down in this world all comes back to the almighty dollar.  Sure, there are lots of good people doing good things, but the power of money seems to influence way too many important decisions…like our health.

While watching the Food Network, I saw a most disturbing commercial.  Two teenaged boys are sitting at the breakfast table eating cereal.  One says to the other, “Don’t you know that cereal is loaded with high-fructose corn syrup?  Even a doofus like you must know that is bad for you!”  The other, with a smug look on his face says, “Nutritionally it is the same as sugar and it is fine in moderation.”  The first boy looks as if he’s just been enlightened.  An all-knowing, female concludes, “Get the facts…you’re in for a sweet surprise!”   At the bottom of the screen, the fine print reads “The Corn Refiners Association”. 

Talk about spin!!  Sure, high-fructose corn syrup (HFCS) probably IS fine in moderation…but what they don’t tell you is that if you eat like most people do, it is nearly impossible to moderate your HFCS consumption.  It is in just about EVERYTHING these days.  According to Michael Pollan, author of the New York Times Best Seller The Omnivore’s Dilemma, of the some 45,000 items sold in grocery stores, more than a quarter of them contain some form of corn (HFCS, corn sweeteners, corn starch, etc).  HFCS isn’t just in soft drinks either.  It is in virtually everything that was once sweetened with sugar (sugar was replaced by HFCS because the latter is significantly cheaper).  This includes fruit juices, pretty much every item on the snack/chip aisle, baked goods (including crackers, cookies, pretzels, sandwich bread, rolls, muffins, etc), ice cream…and yes, cereals.  The list goes on and on.  While you can check to see if HFCS appears on product nutritional labels, its difficult to ascertain just how you’re ingesting.  And what about at restaurants?  In Pollan’s book, he references McDonald’s, where there are unspecified amounts of corn sweeteners and HFCS in the majority of foods listed.  But remember, HFCS is “fine in moderation”.

So what is so bad about the stuff?  Well, for starters, it is very high in calories.  I don’t need to tell you we have an obesity epidemic in this country, which most believe has led to a significant increase in Type 2 diabetes.  The problem is compounded by the fact that the inclusion of extremely inexpensive HFCS (instead of it’s more expensive counterpart, cane sugar) allows processed foods to be sold for a pittance, further encouraging poor food choices and over-consumption.  This is particularly a problem in the lower-socioeconomic communities.  Pollan gives an excellent example of this phenomenon:  a dollar’s worth of potato chips are about 1200 calories, where the same dollar’s worth of carrots are 250 calories.  One dollar of soda is about 875 calories, where the same amount of juice is 170 calories.  People think they are getting more for their money, when instead they are injesting a truckload of empty calories, only to be hungry for more a short while later (and naturally, consuming more empty calories).  The vicious cycle to obesity and poor health continues.

I find this “Sweet Surprise” campaign by the Corn Refiners Association unconscionable, but not unbelievable.  Yes, there are those of us who spend a lot of time reading labels, avoiding processed foods as much as possible, and trying to make health a top priority.  However, many people will see that commercial and think, “Great!  Sugar Pops aren’t so bad after all!”  Well, when you do “get the facts” as they instruct, you’ll realize you’re far better off avoiding the stuff all together.

Above photo by I’m Sort of A Big Deal.

For me, December is cookie month! 

I recently made more batches of meringue cookies than I ever thought possible.  No, I am not a meringue fanatic, nor do I have an unhealthy obsession with egg whites.  I do, however, have a freelance job as a recipe developer, and my corporate client wanted meringues.  No problem, I thought.  Meringues are easy!  A few ingredients, a slow oven, and I could collect my paycheck.  Many, many batches of cookies later, I am now eating those words, and far too many meringues.

I quickly found that the egg whites are quicker to whip into voluminous, stiff peaks when they are at room temperature.  Straight-from-the-fridge egg whites just won’t whip.  I also found that regular, granulated sugar doesn’t incorporate easily into the meringue mixture, and the cookies will feel gritty.  Superfine or “castor” sugar is much better for creating  a smooth meringue.

Stiff peaks should stand tall!

The fun came when I had to figure out how to incorporate my client’s flavored, brewed tea into the cookies.  After a few batches that fell flat (literally), it became apparent that the tea was destabilizing the egg whites.   While they whipped up into perfect peaks, soon after coming out of the oven, they would collapse.  After trying varying amounts of tea, I finally was able to add just a teaspoon of super-concentrated brew to flavor the cookies without ruining them. 

It was a long road to achieve the final result, and my Pumpkin Spice Meringues with Pecans were a hit with my client.  The recipe below is a variation on my many meringue trials, and perfect for your holiday dessert table. 

Merry Mint Meringues

Makes 2 dozen cookies

2 oz egg whites (from  2 large eggs), at room temperature

½ cup superfine sugar

½ teaspoon Cream of Tartar

½ teaspoon mint extract

¼ cup crushed peppermint candies (or candy canes)

Parchment paper

Preheat oven to 275 degrees and place rack on middle setting.  Line a large baking sheet with parchment paper.

Beat egg whites on medium-high speed with an electric mixer, until soft peaks form (about 2 minutes).  Add the cream of tartar, then the sugar, a little at a time, and raise the speed of the mixer to high. 

Add the mint extract and continue to beat on high until stiff peaks form (about 5 minutes).  To determine if you have achieved “stiff peaks”, dip a wire whisk into the mixture, pull it straight out and upward, and then turn the whisk right side up.  If the egg whites hold their peak (and they don’t bend over sideways), then you have stiff peaks.  The mixture should be very voluminous and look like fluffy whipped cream.  Don’t overbeat….the mixture should look glossy, not dry.

Using a 2 oz ice cream scoop (or 2 spoons), place rounded mounds of meringue (about 2 tablespoons per cookie) onto prepared baking sheet and sprinkle with crushed peppermint candies.  Bake for 45 minutes, until firm to the touch, turn oven off and allow the cookies to slowly cool as the oven cools (at least another hour).  They will be crisp on the outside, with a slightly soft center.  When they are finished, they will release from the parchment very easily.

Cool completely on a wire rack before storing in an airtight container on the countertop.

Note:  Superfine sugar is sometimes sold as “castor” or “caster” sugar and is available in the baking section of most supermarkets.  You can make your own superfine sugar by processing regular granulated sugar in a food processor for approximately 30 seconds.

Note:  High humidity can sometimes affect the results of this recipe.  Dry days are best to make meringues. 

Thanksgiving is my favorite holiday.  I realize this seems like an odd choice, considering the other holidays have much more hoopla surrounding them.  So what makes turkey day tops with me? The entire day is all about food!  No cards, no gifts, no costumes, and no elaborate decorations.  Just one big, glorious meal with family and friends.  Definitely my kind of holiday.

 My grandmother, who happened to be an excellent cook, made a HUGE deal over Thanksgiving every year.  Any of you who are Italian-American know that Thanksgiving isn’t just about turkey.  It is about soup, and lasagna, and meatballs, and sausage, THEN the turkey, potatoes, stuffed artichokes, brussels sprouts, green beans carrots, corn, and about ten other side dishes.  My grandmother would get up at about 3am to start cooking…and that is no exaggeration.  As you can imagine, our Thanksgiving meals lasted for hours.  No matter how many people were around the table, there always seemed to be enough food for triple the number present.  This also meant lots of leftovers. 

 So make a little extra this Thanksgiving and enjoy the leftovers! 

 Cranberry-Turkey Salad Wrap

2 cups diced cooked turkey (preferably white meat)

1/4 cup diced celery

2 tablespoons diced red onion (optional)

1/4 cup dried cranberries
1/4 cup crumbled gorgonzola cheese

1/3 cup light mayo
salt and pepper to taste

4 romaine lettuce leaves (or substitute 3 oz baby spinach)

4 whole wheat wraps

Combine turkey, celery, onion, cranberries, gorgonzola and mayo in a medium bowl. Stir until incorporated.

Lay out 4 whole wheat wraps on your work surface. Line each with one leaf of romaine lettuce (or divide baby spinach equally among wraps).

Place 1/2 -3/4 cup of salad in center of each wrap, and fold/roll as desired.

Serve chilled or at room temperature

I must really love my job.  Lately, I have begun dreaming up recipe ideas, literally.  Last night, I was dreaming of desserts, and in the middle of the dream, the idea came to me.  Whoopie pies!  Not your average whoopie pies– fall-inspired, pumpkinwhoopie pies! 

For those of you who follow my blogs, I don’t fancy myself a serious baker, but I definitely am down with confections.  Therefore, I do my fair share of baking, but I also have been known to cheat.  I love to make homemade cookies, but I have no problem with the pre-rolled sugar cookies ready for Christmas-shaped cutters (it is the frosting part of the process that everyone loves anyway).   I am truly appreciative of honest-to-goodness homemade brownies, but I have also made it my mission to find the best boxed brownie mix (I favor Ghiradelli and the Trader Joe’s Truffle Brownie mixes).  I also make a LOT of quick breads and muffins from scratch, but every now and then, I’m not ashamed to use a mix.  So, when I discovered a really yummy boxed pumpkin bread mix, I was ALL over it.

So, for my dreamed up pumpkin whoopie pies, I used a boxed pumpkin bread mix, which I doctor up a bit to get the consistency necessary for it to hold its cookie-shape on a baking sheet.  If you are feeling really adventurous, you could add raisins or walnuts to the mix, but for my whoopie pies, I like nothing textural to impede my soft, whoopie goodness.  The mix makes things go a little faster, so creating these does not have to be an afternoon-long project.

The filling is a simple mixture of confectioner’s sugar, butter, and cream cheese.  This is a bit of a departure from the usual  shortening- or marshmallow crème-based mixture, but since we’re going “maverick” on the whoopie pie, I decided an updated filling was also in order.  It whips up like a frosting, and gets mounded between the pumpkin cookies for a truly grown-up version of the original. 

And, Happy Thanksgiving!!!!!  

Pumpkin Whoopie Pies

Makes 12 sandwich cookies

1 - 18 oz box pumpkin bread/muffin mix + ingredients listed on box (usually a couple eggs, water, and oil)

1 cup flour

8 oz cream cheese

½ stick butter, softened

1 cup confectioners sugar

½ teaspoon vanilla (optional)

Preheat oven to 350 degrees, with the racks in the upper and lower thirds of the oven.  Prepare 2 baking sheets by spraying with non-stick cooking spray.

Make the pumpkin bread batter according to package directions, and add an additional 1 cup flour to stiffen the mixture slightly.

Place mounds of batter (2 tablespoons each), about 1.5 inches apart on prepared baking sheet. 

Bake 12-15 minutes, rotating the pans half way through cycle.  Cookies should be firm to the touch with a little “bounce” to them.

Remove to wire racks to cool completely.

To make the filling, use an electric mixer to beat the cream cheese, butter, and confectioner’s sugar (and optional vanilla). 

Spread a generous dollop of filling on the flat side of half the cakes, and top with remaining cakes. 

Note:  The whoopie pies I made and photographed are a larger version of what you are directed to make in this recipe.  Don’t use that as a guide for the size of yours! 

Like most foodies, I subscribe to a number of cooking magazines.  As I read through them each month, I’ve gotten into the habit of ripping out pages with recipes I want to try.  Into a folder they go, but only the lucky ones make it back out.   The really appealing recipes are usually stuck on my refrigerator until I can get to the store to buy the necessary ingredients, and I often make them within the week.  If they are a hit, into the recipe box they go.  A miss goes into the trash. 

Occasionally, I hit up the “to try” folder for a little inspiration…and that is how this recipe came to be.  By the looks of it, this was a recipe my mother ripped out of a Sunday supplement and passed along to me. ” Udon Noodles with Shrimp”.  It had been kicking its way to the front and back of my folder for at least a year, and finally sounded like something I was in the mood to make.  The only problem was that  I didn’t have shrimp, and I didn’t feel like making a trip to the grocery store.  The shrimp became salmon, which I had stashed in my freezer, and the stir fry sauce took on a life of its own when I realized I was out of a few other ingredients too.  In the end, it turned out really well….it was healthy, colorful, and had a nice kick.  I removed a few portions of it before adding the spicy sauce, since I knew my small kids wouldn’t tolerate the heat, and they gobbled up the noodles, veggies, and salmon (or “pink chicken” as I call it) before I picked up my chop sticks! 

Spicy Udon Noodle Bowl with Salmon

Serves 4

¼ cup orange juice

1 tablespoon soy sauce

2 teaspoons Asian chile paste (available at specialty markets or in the Asian aisle of the grocery store)

1 tablespoon sugar

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons canola oil

3 cloves garlic, minced

1 tablespoon minced fresh ginger

3 carrots, sliced

1 bell pepper, chopped (red, orange, or yellow)

½ medium red onion, chopped

1 cup broccoli florets

1 ¼  lb salmon, skin removed and cut into ¾” cubes

¼ cup fresh basil leaves, chopped

¼ cup fresh cilantro leaves, chopped

8 oz Udon noodles

In a measuring cup, whisk together orange juice, soy sauce, chile paste, sugar, rice vinegar and sesame oil.  Set aside.

Fill a large, wide pan with water and bring to a boil (such as a chef’s pan or everyday pan).  Add Udon noodles, cook until tender (about 5 minutes), drain and rinse quickly with water.  Set aside.

Return the pan to the stovetop and heat canola oil over medium-high heat.  Add the garlic and ginger and cook for a minute.  Add vegetables and stir fry for about 5 minutes, until crisp-tender.  Remove to a bowl, return pan to heat and add salmon cubes.

Cook for 5-7 minutes, until salmon is cooked through and firm to the touch.  Return veggies to pan, add udon noodles, orange juice mixture, and stir quickly over high heat.  Add fresh herbs and serve immediately.

While churning away on the elliptical machine at the gym, I like to watch the morning television shows (Today, not GMA, and occasionally a little Rachael Ray when I’m in the mood for super peppy).  I particularly enjoy the cooking segments, although sometimes it is hard to focus on working out while the tv chef is whipping up something scrumptious. 

Right as I was finishing my workout, I heard the one of the hosts say the words “basil butter” as I pulled the earphones off my head.  What?  What about basil butter did he say?  Unfortunately, there is no “rewind” feature at the gym, so the basil butter was gone.

This reminded me of a fish dish I make each Christmas, using roasted red pepper butter, which has become one of my very favorite meals.  The butter is whipped up with the peppers , shaped into mini-logs, and refrigerated.  Once firm, it is cut into medallions and placed on top of the freshly cooked fish, at which point it immediately melts red, buttery goodness onto the fillet.  I think basil butter could be the next best thing!

When I went home, I rifled through my produce drawer and found some fresh basil that was begging to be used.  I set out a stick of butter on my counter top, and busied myself with other projects until it came to room temperature. 

Into the mini-prep processor went the basil, then the softened butter and some salt (I always use unsalted butter when cooking, since I want to control the salt content rather than leave it up to Land-o-Lakes).  It is important to process the basil alone as a first step.  If you place all the ingredients in the processor together, the basil will have a hard time getting thoroughly chopped.  At the last minute, I decided that garlic would be a great addition to this, so I thawed two cubes of my favorite frozen garlic, and tossed those into the mixture.

 I decided to divide the butter to make two logs, which get wrapped tightly in plastic wrap.  To do this, lay out two squares of the wrap, place a big scoop of the butter in the center, and using the plastic, carefully roll it into a log-shape.  Twist the ends (like a bon-bon wrapper), label, and freeze.  You may want to put the wrapped logs in a zip lock bag so they don’t get lost in your freezer.

The basil butter is very versitile and can be used as an embellishment for fish, steak, steamed veggies, pasta or even as a great way to finish a sauce.  Just remove from the freezer, allow to thaw (but not soften completely or it will be too hard to cut), slice into medallions, and add to your finished dish.  It’s a simple way to  magically turn your kitchen into a five-star restaurant! 

Basil Butter

Makes 2 logs

1 stick unsalted butter, at room temperature

1/2 cup loosely packed basil leaves

1-2 cloves garlic  (or 2 frozen garlic cubes, thawed)

salt to taste

Place the basil and garlic into the work bowl of the food processor and pulse until minced. 

Add softened butter and process until incorporated.  Add salt to taste (about 1/2 teaspoon).  Pulse again. 

Using 2 squares of plastic wrap, form into logs, twist ends to seal, and freeze for up to 6 months.

Today, I continue my conversation with cookbook authors and fellow food bloggers Deana Gunn and Wona Miniati.  Their first book “Cooking with All Things Trader Joe’s” is a must-have for anyone who is a fan. 

STT: What audience did you have in mind while writing your cookbook and blog?

Deana: We envisioned busy moms like us as our primary target.  However, we’ve been pleasantly surprised to hear from men who have discovered our book.  So it seems that our cookbook really appeals to both genders.  We’ve received emails from people in all walks of life, from busy professionals, to stay-at-home moms, to retired couples traveling the country in an RV.  It seems what everyone shares in common is a love of Trader Joe’s and limited time to cook.

STT:  When you are developing recipes, what is your main goal, besides incorporating TJ’s ingredients?
Wona: We want to make it possible for busy people like us to put dinner on the table in minutes.  So, making it easy and fast is really important.  We also like to eat healthy, so we try to make our menus varied and interesting by using fresh ingredients and different combinations of flavors.
Deana:  It’s also been great getting our kids involved in the kitchen - they love to help and they even come up with their own recipes.  For a while, my son was even insisting on photographing his plate of food before eating!  I think it’s so important to instill the fun of cooking and the habit of healthy eating in kids at a young age.  And when recipes are short and easy, you really can include them.

STT:  How do you test the recipes?

Wona: First, we test the recipes ourselves multiple times, and then the recipes have to be husband- and kid-approved.  Finally, we enlist the help of testers across the country, and our testers include complete novices as well as two trained chefs.  They test to make sure they understand the recipe, can find all the ingredients, and like the results.

STT:  Do you have a favorite recipe from the cookbook? 

Deana:  I think that the Black Bean Soup and the South Seas Chocolate Mousse are my current favorites.  I’m not a huge fan of sweets but I am completely hooked on good dark chocolate.  This mousse is made with light coconut milk, so it’s a lower fat version that tastes so creamy and rich. 

Wona: The 2 recipes my kids ask for over and over are Turkey Chipotle Chili and Spicy Szechuan Tofu (fondly called “Tofu Squares” in our home; I may have misnamed this recipe because it really isn’t spicy — even my 2-year-old gobbles it up).

STT: What’s up next for you? 

Deana: We are really excited about a new website we will launch in a couple of months, where Trader Joe’s fans can exchange their own recipes and share ideas for using their favorite TJ’s items.  They will even be able to print out a master grocery list they can take to TJ’s.  So many people have asked us for a second cookbook, such as a vegetarian cookbook - we’re considering a few different themes.  

Thanks to Deana and Wona for a great interview, and for sharing one of their favorite recipes! 

Chipotle Turkey Chili

On a cold night, warm your body and soul with a big bowl of homemade chili.  Refried beans thicken the chili, giving it long-cooked texture and flavor in just minutes.  Chipotle salsa adds a kick of heat, while a splash of barbecue sauce balances the spice with a touch of smoky sweetness.

1 ¼ lb. ground turkey (one package)
1 medium onion, chopped, or 1 ½ cups bagged Freshly Diced Onions
1 Tbsp olive oil
1 tsp ground cumin
1 (28-oz) can Diced Tomatoes
1 (15-oz) can Organic Black Beans
1 (16-oz) can Refried Black Beans or Refried Pinto Beans
½ cup Chipotle Salsa
2 Tbsp barbecue sauce, such as All Natural Barbeque Sauce
Sour cream (optional)
Fancy Shredded Mexican Blend cheese (optional)

• Heat olive oil in medium saucepan over medium heat. Cook onions 5 minutes. Add ground turkey and cook until brown, breaking it up as it cooks. Add ground cumin and cook 1 minute longer.
• Add remaining ingredients. Refried beans need to be broken up and stirred into the chili until dissolved.
• When chili comes to a boil, lower heat and simmer for 10 minutes.

•    Garnish with sour cream and cheese.

Prep time: 10 minutes
Hands-off cooking time: 15 minutes
Serves 4

Several months ago, I discovered the website “Cooking with Trader Joe’s“.  Created by two California moms, Deana Gunn and Wona Miniati, CWTJ’s has become something of a sensation among Trader Joe’s fans and foodies alike.  The website, which features their first cookbook, Cooking with All Things Trader Joe’s, a monthly newsletter, and companion blog (plus lots of other things like substitution lists, gift basket ideas, etc.), is a find for anyone who loves to cook, but is too busy to spend hours and hours in the kitchen.

I recently spoke with Deana and Wona about what led them to the world where Trader Joe’s reigns.

STT: How long have you been doing “Cooking with Trader Joe’s”?

Deana: I discovered Trader Joe’s when I moved to California about 12 years ago, and I used to shop at the original store in Pasadena.  True to form, it had a tiny parking lot with a long line of cars!  It was always an adventure going there and all the foods were so interesting, high quality, and affordable.  Over the years, my recipes began to center more and more around Trader Joe’s products - not only was it exciting food, but it was a snap to make.
Wona: I used to cook from scratch, and I remember 10+ years ago having to make trips to 3 places when I wanted to throw a dinner party: Trader Joe’s, Safeway, and the farmers’ market.  Trader Joe’s was my favorite store, but I couldn’t get everything I needed there, so I had to supplement with pantry items at Safeway, and produce at the farmers’ market.  As Trader Joe’s expanded their selection of goods, it suddenly became possible to do ALL my shopping at Trader Joe’s.  Also, as soon as kids came into the picture, I couldn’t make multiple trips to get food anyway, so “Cooking with All Things Trader Joe’s” quickly became my preferred way to cook. 

 STT: How did the two of you team up?
Wona: Deana and I went to college together, and that’s where I learned to appreciate her quick wit, humor, and sharp intellect.  When she called me in January 2007 with her idea for a Trader Joe’s cookbook, it was immediately obvious to me what a great idea it was.  Brilliant!  Absolute genius!  We decided right then and there to become business partners and start our own publishing company to make this idea a reality.

STT:  What did you do prior to this?  How’d you make the transition to the recipe-business?Deana:  It doesn’t take a rocket scientist to appreciate TJ’s… but that’s what I was: a rocket scientist.  I led optics research teams at high-tech start-up companies.  I’ve always loved to cook, but I think it was during the long work days of the tech boom that I really began to appreciate efficient home cooking.  I was busy, but I still wanted to eat healthy, I wanted to enjoy great meals with my husband, and we loved to have big dinner parties.  I realized that I wanted to join the party and enjoy the company, not stand over the stove the whole time.  So my recipes began to evolve to include the best of all worlds.

Wona: My professional career didn’t necessarily prepare me for writing a cookbook; I was working in high-tech marketing at the time.  However, I love to cook and grew up helping my mother cook for huge dinner parties that literally took the entire day to prepare for.  Watching my mom slave over a hot stove for hours at a time made me realize I had to find a better way to entertain.  Over the years, I kept a binder of all my favorite recipes.  As I got busier, I noticed the really time-consuming recipes sat collecting dust, and the recipes I came back to again and again were the simple ones that didn’t require too much time in the kitchen.

STT: Do you still work in your former careers?

Deana: No, we no longer work in our previous jobs.  Between our publishing company, new recipes, and our kids, there aren’t enough hours in the day for anything else! 

On Friday, I’ll continue my conversation with Deana and Wona, and they’ll share one of their favorite recipes your whole family will love.

This time of year, I’m still using my outdoor grill as much as possible.  The air may be getting crisper, but I still think it is perfect grilling weather.  The other night I was planning on making sweet potato spears to go along with a marinated flank steak, but decided that rather than dirty my kitchen, I’d try them on the grill. 

I’d learned from previous adventures with sweet potato spears that too much oil will ruin the entire batch, rendering them soggy, limp, and well, oily.  This time, I tossed my spears with just a touch of olive oil, a generous amount of salt, and some freshly ground pepper.  I also found a red bell pepper left over from my CSA farm share the previous weekend, so I sliced it up and tossed it in as well.  The orangey-gold of the potatoes and the bright red bell peppers looked beautiful together…harvest colors perfect for fall.

Now the trick was going to be keeping all those spears from falling through the grill grates!  Because my main objective was not to do any dishes that night, the metal grill basket I had was not an option, since it is NOT easy to clean.  So, I decided to fashion my own grill basket out of disposable tin foil.  The heavy-duty variety is best, but if you don’t have any, just use a double layer of regular foil.  I folded and crimped the edges on all four sides large piece of foil, to mimic a baking sheet (see photo below).  Be sure to spray the foil with some non-stick cooking spray, place on your hot grill, then spread your veggies around evenly.  As long as you’re careful not to poke through the foil when turning your food, this is an easy solution for grilling your spears.  The result is great looking spears with some great color, crispy edges, and terrific grilled flavor.  They won’t be as crispy as fries, but they are just as tasty and leave no mess in your kitchen!

Grilled Sweet Potato and Red Pepper Spears

Serves 4

1 ½ lbs sweet potatoes, peeled (if desired) and cut into2 inch long fries

1 large red bell pepper, cut into spears

1 tablespoon olive oil

Salt/pepper

Non-stick cooking spray

Heavy duty tin foil-a piece approximately 24 inches long

Preheat grill to medium-high heat.

Fashion the tinfoil so it resembles a baking sheet by folding up the sides about an inch and crimping them so they stay up.

In a large bowl, combine the sweet potatoes, red peppers, olive oil, and salt and pepper to taste.

Spray the foil “pan” and place on the grill grates.

Spread the vegetables around the “pan” so they are in an even layer, close grill, and allow to cook for approximately 15-20 minutes.  Be sure to carefully toss them around a few times during cooking.  Potatoes and peppers should be tender and cooked through.

Remove to a bowl and serve hot.

Halloween has come and gone, but this year we managed not to carve all our pumpkins, so my outdoor fall decorations may even last through Thanksgiving.  With those we did carve, I am always excited to scoop out the innards, loaded with seeds and “goo” (as my kids call it).  I’ve always loved toasted or roasted pumpkin seeds….the crunch, the salt, they are pure goodness!  I’ve often toasted them in a hot pan over the stove, but this year, I opted for a more “hands-off” approach—and roasted them in the oven. 

Pumpkin seeds, which are often sold as “pepitas” in the nut aisle of the grocery store, are a great source of fiber, and perfect for healthy snacking.  When roasted, toasted, or otherwise cooked, they dry out and become crispy, with the help of some olive oil.  Many recipes call to slow-roast them in a low oven for up to an hour.  On Halloween night, between trying to get the kids fed and dressed in their costumes, all while answering the door to early trick-or-treaters, time was of the essence, so I decided to speed up the process a bit.  The oven went on 375 and in when the seeds.

Many times people rinse their seeds off before roasting them.  I didn’t bother, but I did remove the larger clumps of pumpkin “goo” from the batch.  It is a good idea to line your baking sheet with foil first, as those pumpkin remnants will tend to burn a bit and can get baked on your sheet pan.  Toss the seeds with some olive oil, sprinkle with salt, and pop into a hot oven for about 15 minutes, stirring them around about two or three times during the course of roasting.  Once out of the oven, I decided to do something a little unorthodox.  I love the combination of winter squash (pumpkin and butternut squashin particular) and parmesan cheese in pastas, risottos, and soups….so why not with pumpkin seeds?  It turned out I was onto something….and the result was delicious!  Next I’m going to try the same thing with acorn squash and butternut squash seeds…I bet they will be just as good! 

Parmesan Pepitas

1 cup of pumpkin seeds, cleaned of pumpkin flesh (by hand or by rinsing)

1-2 teaspoons olive oil

salt

1/4 cup grated parmesan cheese

Preheat the oven to 375 degrees.

Line a baking sheet with tinfoil.

Toss the seeds with the oil an salt, and spread out in a single layer on the baking sheet.

Roast in the preheated oven for approximately 15 minutes, or until they begin to brown and get crispy.  Be sure to stir them around a few times during roasting.

Remove from oven and toss with parmesan cheese.  Serve hot or at room temperature.

Store in an airtight container for up to a week.