Spicy Pumpkin Seeds

These are so yummy. They have a lot of flavor, but you can still taste the yummy pumpkin seed in there too.
Spicy Pumpkin Seeds
2 cups raw pumpkin seeds
2 Tbls Smart Balance (melted)
1 tsp salt (I use Spicy Penzey's 4/S salt)
1/4 tsp garlic salt
2 tsp Worcestershire sauce

Preheat oven to 275.
Combine all ingredients.
Place on shallow baking tray.
Bake for 1 hour, stirring occasionally.

Roast Beef

We're still trying to use up our roasts before November and I found this recipe in Everyday Food. I love that little magazine and have found some great recipes in here. This roast beef recipe I adjusted (of course) but it's an easy and yummy meal.



Roast Beef with New Potatoes


10 to 12 small red potatoes, whole
1 large yellow onion, in large chunks
3 cloves garlic
2 Tbl Olive Oil
Coarse Salt (Penzey's 4S) and Pepper (Penzey's California Seasoned Pepper)
1 1/2 pound rolled round beef roast


Preheat oven to 400.
In a large roasting pan toss potatoes garlic and onions with oil.
Push vegetables to the edges of pan and place roast in the center.
Roll roast in oil.
Season everything with salt and pepper (be generous to the roast).
For Medium Rare, roast for 50 minutes, tossing potatoes and onions occasionally.
Let roast rest for 10 minutes, loosely covered with foil.

Too many sad books

The books I've been reading this month have not really been all that uplifting. They've all been books I've really enjoyed reading and I feel like I've gotten something from all the books. But they've been heavy reading and I think I might have to read something light and trivial before I start feeling too down.

I finished The Kite Runner and once I was done, I found out that a movie based on the book is just finishing production. The Kite Runner was a good book, but the main character loses my sympathy and compassion early on and never really recovers. I enjoyed reading the book, and Meghan called right when I got to a part that had me in tears, so I can't say I wasn't entertained...but I'm sad with how it ended. It seemed like it took a wrong turn and then never fully recovered. I realize, of course, that I want it to be a perfect and happy ending and that's not how it ends.

After The Kite Runner, I started The Poisonwood Bible. This is a fairly thick, Oprah's Book Club Book (which I refused to read anything in her book club due to the continually depressing stories, but I've returned) and I read it fairly quickly. It reminded me a lot of We Were the Mulvaneys (which was the whole reason I quit reading OBC selections). The Poisonwood Bible is better in the way that the father didn't totally destroy the lives of his family. It's the same in that the father goes insane and all rest of the family is helpless for way too long. I'd recommend The Poisonwood Bible, it does have a better ending and it's nice to see people overcoming problems set in motion before they had control over their lives. The setting of the book draws at my heartstrings with the way we've taken over land/people/a way of life, in the sometimes detrimental thinking that we're helping.

Then I moved onto my favorite book of the month, so far. I read Snow Flower and the Secret Fan. The beginning of the book had me so thankful that the most painful thing I had to endure during my early years, was a number of trips to the ER for stitches. This story is about a woman, who writes to her friend about why she lived her life the way she did. It's so well written and it's a life that at times I was so envious of the close knit groups and bonds women had together, while at others I felt sadness that women had to live lives determined by others, and with no control over anything or anyone, especially themselves. I loved this book, but it has so much sadness throughout the story.

I really think my problem is that the weather is so gray right now, I need uplifting stories that are inspirational, all around...not just a certain points.

Quick and Easy Chicken Tortilla Soup

I found a fun recipe online and was excited to try it out for dinner last night. Little did I know that I was up against a wet and tired husband who decided to come home an hour early for dinner.
I had to make some quick adjustments to this recipe...and it came out to be delicious and was ready to eat in less than 10 minutes. I will admit that the flavor improved given more time to simmer...but in a flash, this worked wonderfully.


Quick & Easy Chicken Tortilla Soup

1 15 oz can whole corn, drained
2 cups vegetable broth (I bouillon cube)
1 12.5 oz can chunk chicken, drained
1 15 oz can black beans, drained
1 10 oz can diced tomatoes w/green chile peppers, drained
2 Tbls. Taco Seasoning
Shredded Cheddar Cheese
Tortilla Chips


Pour everything into a large sauce pan.
Simmer over medium heat until chicken is heated through.
**Or for a quick meal, heat over medium high heat until you bring it to a boil.**
Serve over a bed of tortilla chips and top with cheese (Don't use the broth, if serving this way).
Or you can serve it as a soup topped with the cheddar cheese.

Pumpkin Star

This was a recipe I found in my Penzey's Spices catalog. I made some adjustments, but this is so yummy. I've been craving something sweet, and was having problems getting it just right. This hits the spot!!

Pumpkin Star
1/2 cup Smart Balance
1 cup brown sugar
2 eggs
2/3 cup canned pumpkin
1 tsp. Double Strength Pure Vinnila Extract
1 cup whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Chinese Cassia Cinnamon
1/4 tsp. powdered ginger
1/2 tsp. Cake Spice

Butter Icing:
1/4 cup Smart Balance
1/2 cups powdered sugar
1 tsp. Double Strength pure Vanilla Extract
1 Tbl non fat milk

Preheat oven to 350°.

Cream the Smart Balance.

Add the brown sugar, eggs, pumpkin, and VANILLA and mix well.

In a separate bowl, sift all of the dry ingredients together.

Gradually add to the wet mixture and mix well.

Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes.

Let cool and top with Butter Icing.

***I used my Demarle Star mold and had to bake the cake for 30 minutes***

Butter Icing

In a heavy-bottomed saucepan, heat the butter until melted.

Remove from heat and add the powdered sugar, vanilla, and milk.

Whisk until smooth and well blended.

Shredded Beef Tacos and Chili Rellenos Squares

It's getting to be the time of year where my wonderful Dad and Step-mom give us half a beef...so we're eating more beef than we're probably suppose to right now...but it's really lean and NOT DIRTY!!!

I've also put out a better Chili Rellenos recipe. I've had this one for years, Scott's aunt in Texas gave us this recipe. I love it because it's so cheesy and you really don't have to go shopping to make it.

**This is by far Scott's favorite way to eat a roast.**

Shredded Beef Tacos

1 Chuck Roast (any kind will do...this is best)

1 Jar Salsa

10 oz can of Diced Tomatoes w/green chilies (or plain)

16 Tbl Penzeys Bold Taco Seasoning (or to taste...we like it spicy)

Soft taco Shells

Put all ingredients in a crock pot.

Set on low for 6-8 hours.

Shred the meat with a fork at least 30 minutes before serving.

**I experiment and found that we enjoy the flavor of the can of diced tomatoes and chilies, but you can make it with just the salsa.**

Chili Rellenos Squares

4 cups (1 lb) shredded pepper jack cheese

4 oz can of chopped green chilies

5 eggs, beaten

Heat oven to 300.

Mix cheese, chilies and eggs.

Put in Demarle Fluted Square Mold.

Bake for 30 to 35 minutes.

Unmold and cute into 2 inch squares.

**I like to substitute 1 of the cups of pepper jack with mozz cheese. You can also make this ahead and then reheat in the oven for 20 minutes.**

8 Random Things

8 Randoms Things About Me

1. My grandmother, father and I all have the same hands.
2. I sat next to Demi Moore and her toddler Rumer at a Clogging Festival in Idaho.
3. I won the State Title in the 800 meter dash, in high school.
4. My hair was straight, until I turned 13, got a perm...and I've had curly hair ever since (natural, I've never had another perm)
5. My sister teaches school (like my mom), my brother saves lives as a firefighter (like my dad), and I bring it all together by owning a company where I teach people how to save lives.
6. I've seen "When Harry Met Sally" over 30 times.
7. By age 14 I had hunted and killed 2 deer.
8. By age 18 I was a full fledged vegetarian (and stayed that way for almost 8 years).

If you read all my random things, you've been tagged....and now you have to either reply with your 8 or post them on your blog!!! Have fun.

Spaghetti Squash Lasagna

I love this healthy way to enjoy lasagna. Besides all the cheese, it's a very healthy dinner. My inlaws keep giving me tomatoes from their garden, and they are so delicious, I just had to use them in my recipe today!
**My camera is acting up again, and is refusing to take pictures. These are done with my cell phone and Sawyer's camera.**

Spaghetti Squash Lasagna
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
4 cups fresh chopped tomatoes (I put mine on pulse in the cuisenart)
(if no fresh tomatoes you can use 2 (14 ounce) cans stewed tomatoes)
1 tablespoon dried basil
1 cube vegetable bouillon
1 tsp. black pepper
1 1/2 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese


Preheat oven to 350 degrees F (165 degrees C).
Place squash halves cut side down on a Silpat or a cookie sheet sprayed.
Bake squash 30 minutes, let cool.
Meanwhile, spray a non-stick saucepan with cooking spray.
Over medium heat, saute the onion and garlic until golden brown.
Stir in tomatoes, basil, bouillon cube, and black pepper.
Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells.
Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, and mozzarella cheese.
Repeat layers until shells are full, or until all of the ingredients are used.
Top with Parmesan cheese.
Bake for 20 minutes, or until Parmesan cheese melts.

I Judged A Book By It's Cover

I admit it. I'm a person who does judge a book by it's cover.

And now, I also have to admit that it's robbed me for the past 3 years of enjoying an amazing book.

The front cover has a picture of Afghanistan. The back cover says the book is about a boy coming of age before the Russian invasion. Nothing about this book said, yelled, whispered, "Read Me!!"

So many people told me what a great book it was. I smiled and nodded and went back to reading whatever Amy Tan book I was on at the time (last year I was compelled to read everything she wrote...including her personal memoir).

The cover just looked boring and the title made me imagine money runners (ie. when you "kite" checks with different banks). What interest did I have in that??? None.

I WAS WRONG!!!

This summer Sarah gave me A Thousand Splendid Suns to read. Actually I forced it out of her, because she owed me about 845 books over the past year that I'd recommended and lent to her. One evening when Sawyer and I were over for dinner, I made her pay up. She found two books I hadn't read yet (and that weren't mine), so I carted them home with me. I really enjoyed the main character with her struggle of haunting memories and unfulfilled dreams.

Three days ago I took a list of books that my friend Molly had recommended to me and went to the used bookstore on Edgewater. I did not find even one of the books Molly had recommended to me. But next to A Thousand Splendid Suns, I did find The Kite Runner.

I began reading it while Sawyer went to her second class of ballet, and was hooked from the opening line...

"I became what I am today at the age of twelve, on a frigid overcast day in the winter of 1975."

Can something happen to you at such a young age to define the adult you become? I was intrigued.

And still am...I've only made it half way through the book. I trained 3 classes since Monday, and have always promised myself that I would never place reading a book in front of spending time with my child. And because of this promise, I have only been reading while she's at school and/or in bed.

I can't wait to finish. Sarah tells me the end is sad...and this is one of those books that I just don't want to end.

Chicken Chimichangas & Chili Relleno Casserole

These both turned out to be delicious...I took a bunch of pictures, but they just didn't do the dish justice. Again, I've made a few tweeks to both recipes to make them healthier...but they are still yummy!!! I made the Chili Rellelno's first and then just popped them back in the oven for a few minutes to warm them back up right before dinner.

Roast Chicken Chimichangas
2 1/2 cups shredded roasted skinless, boneless chicken breasts
(I used boiled chicken breasts...whoops)
1 cup (4 ounces) shredded pepperjack cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chilies, drained
1 (16-ounce) can fat-free re fried black beans
6 (8-inch) wheat flour tortillas
Cooking spray
1/2 cup bottled green salsa (I used red)
Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla.
Top each tortilla with 2/3 cup chicken mixture; roll up.
Place rolls, seam sides down, on a large baking sheet coated with cooking spray.
Coat tops of chimichangas with cooking spray.
Bake at 500° for 7 minutes.
Serve with salsa.

**On my silpat, I didn't have to use the cooking spray on the tray (only on the tops of the chimi's). I did adjust the heat to 450, and cooked for 9 minutes. **



Chili Rellenos Casserole
1-7 oz can whole Ortega chilies (I used 2 4.5 oz cans of chopped Ortega chilies)
1 1/2 cups grated cheddar cheese
1 1/2 cups grated pepper jack cheese
3/4 of a can of reg. size evaporated skim milk
3 large eggs
2 heaping tablespoons of wheat pastry flour
1 8x8 inch baking dish
grease dish
mix cheeses
slice open chilies
mix evaporated milk, eggs and flour
sprinkle 1/2 the cheeses in bottom of dish
lay chilies on top
sprinkle rest of cheeses over top of chilies
pour milk mixture over all
bake 325 degrees, 40 minutes
should not get overly golden