Skillet-Toasted Pumpkin Seeds
Everyone enjoys a good jack-o’-lantern in October, but don’t be so quick to toss those pumpkin seeds—also sometimes referred to as pepitas. With a few steps and some seasoning, they happen to be great for snacking. The trick is to make sure they’re completely dry before you toast them in a skillet.
You can toast or roast pumpkin seeds in your skillet on top of the stove for a tasty snack. They can be salted or spiced to suit your palate; we’ve listed some ideas in this recipe but feel free to customize beyond salt and pepper to your liking. The shells are edible and contain fiber. You can also use this method with other squash seeds, such as acorn squash and butternut squash.
Easy Pot Roast
Pot roast was a favorite in our household growing up, especially on Sundays. My mom would put one in the oven before we left for church and upon returning, the aroma would hit you in the face when walking through the door. It felt so comforting. I still get those feelings when making a roast.
I have several favorite ways of preparation using a variety of ingredients but still am always on the look-out for new pot roast ideas. This recipe included an old stand-by from pot roasts of the past, a package of dry onion soup mix. Since I was feeling nostalgic about pot roast at the moment I decided to try it. The dry mix is combined with sour cream, dill seed (which reminded me of an old Pillsbury Bake-Off winning recipe), water, salt, and pepper to form the gravy. Instead of mashed potatoes, buttered egg noodles with poppy seeds sounded right. It was.
The roast is basted a few times during the cooking process and makes a rich gravy that has a nice color and barely needs thickening or it doesn’t have to be thickened any more at all. I preferred to strain the sauce but that is personal preference too. Serve with buttered noodles with or without the poppy seeds, or with mashed potatoes. We liked it with cooked baby carrots, or pick your favorite vegetable.