It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal.
Ingredients:
2 cups pumpkin seeds, rinsed and dried
1½ tablespoons canola oil
2 teaspoons garlic powder
1 teaspoon crushed red pepper
½ teaspoon ancho chili powder
½ teaspoon each salt and pepper
Directions:
Preheat oven to 350 degrees F.
In a large bowl, toss pumpkin seeds with oil and spices. Spread onto a baking sheet and bake for 12-15 minutes. Seeds should be a light golden brown.
Celiac.com 11/12/2014 - Jicama is one of the unsung wonders of a great many Mexican dishes and salsas. In this recipe, jicama serves as the center piece for a tasty, refreshing appetizer.
Ingredients:
1 jicama, peeled and diced into bite-sized chunks
½ tablespoon chili powder, or to taste
2 tablespoons fresh lime juice
dash of kosher salt
Directions:
Place peeled jicama pieces in a medium bowl and mix with lime juice.
Sprinkle with chili powder, mix a bit more, and arrange the jicama on a platter.
Serve immediately. Use toothpicks or small forks.
Celiac.com 01/20/2015 - Tackle the game day potluck with this easy, delicious taco salad that will have guests asking for the recipe, and will likely be gone well before halftime.
Ingredients:
1 pound lean ground beef
1-2 large avocados, pitted, pealed and cut into chunks
1 medium head iceberg lettuce, shredded
2 medium tomatoes, diced
½ pound shredded sharp cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup tomato salsa, plus more for serving
1 cans (16 ounces) kidney or pinto beans, rinsed and drained
1 can (4 ounces each) chopped green chilies
1 package (12-½ ounces) Cool Ranch Doritos, or other gluten-free flavor
1 tablespoon gluten-free taco seasoning
½-¼ cup Ranch salad dressing, or...
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