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Pumpkin hummus

Pumpkin hummus - an easy, healthy fall appetizer! | www.ricottaandradishes.com

As a regular hummus eater–I’m talking twice weekly minimum–it’s a bit odd that this is the first hummus recipe I’ve posted on this blog!  The closest thing was this white bean dip with tomatoes, feta and basil, but it’s not really the same thing.

I keep at least one container of store-bought hummus in my fridge at all times. It makes a great healthy snack or light lunch with vegetables for dipping and can really jazz up a sandwich when used in place of mayo. [click to continue…]

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Old Bay roasted pumpkin seeds

Old Bay pumpkin seeds - perfect for pairing with pumpkin ale or cider this Halloween! | www.ricottaandradishes.com

In anticipation of Halloween this Friday, there’s no doubt you’ll be carving a pumpkin or two in the next few days! Last week I posted a recipe for curry roasted pumpkin seeds and promised I’d follow it up with the other flavour shown in the same photo.

Well, here it is: a recipe for roasted pumpkin seeds flavoured with Old Bay seasoning. Commonly used to season seafood dishes like the classic New England crab boil, Old Bay is a store-bought mixture of dried herbs and spices including paprika, celery salt, mustard, red pepper flakes and others.

I was introduced to Old Bay when my parents lived in Rhode Island a few years ago. My first thought upon tasting it was, Hey – this would be really great on popcorn or fries!  The flavour reminded me of French fry seasoning salt.

If you have a surplus of pumpkin seeds leftover from carving your jack-o-lantern, I’d highly recommend giving this recipe a try!  You can find Old Bay in the herbs and spices section of most grocery stores.

These Old Bay pumpkin seeds are salty and deliciously crunchy – in other words, the perfect snack to pair with pumpkin ale or cider!  How’s that for seasonal cuisine?

Old Bay roasted pumpkin seeds
Easy roasted pumpkin seeds flavoured with Old Bay seasoning
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. Seeds from one large Halloween pumpkin
  2. 1 tbsp olive oil
  3. 1 tbsp Old Bay seasoning
Instructions
  1. Pre-heat oven to 350°F. Rinse and drain the pumpkin seeds to remove the pulp and arrange in a single layer on a greased baking sheet. Transfer to the oven and bake for about 20 minutes to dry out the seeds. Remove from oven and toss seeds with the oil and Old Bay. Return to oven and bake for an additional 20 minutes or until golden brown and crunchy.
Notes
  1. You might be tempted to blot the rinsed seeds with paper towel to dry them - don't! They'll stick to the paper towel and are tricky to remove!
Ricotta and Radishes http://www.ricottaandradishes.com/

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Halloween veggies and dip

Halloween veggies and dip with bell pepper jack-o-lantern | www.ricottaandradishes.com

Whether you’re a naturally crafty person or not, Halloween is the perfect time of year to have a little bit of fun with food.  There’s plenty of candy and other treats to be had, but even healthy snacks like classic veggies and dip can be transformed into a spooky creation at Halloween!

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Apple, goat cheese and honey crostini

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

This past weekend I hosted a girls’ night to celebrate the 10th anniversary of our first year of university. I haven’t entertained at home in a while so it was nice to have a reason to make some tasty nibbles for my friends!

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A few thoughts after today’s news from Ottawa

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I don’t normally write about things like this on my blog or even my personal social media accounts for that matter. I will today, however briefly, as this seems too close to home not to.

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Halloween healthy eating tips for adults

Halloween healthy eating tips for adults | www.ricottaandradishes.com

This year Halloween falls on a Friday. I can’t think of anything more perfect! There’s time to hand out candy to trick-or-treaters, watch some Treehouse of Horror reruns, get all costumed up, hit a house party and then enjoy some leftover mini chocolate bars back at home before hitting the hay. The icing on the cake: not having to worry about getting up early the next morning!

Unlike other holidays that have an underlying meaning that you can focus on (giving, thanking, worshiping, etc.), Halloween is about one thing: candy.  Oh yeah, and the scary stuff and costumes.  But mostly candy.

Whether you have kids or not, chances are you participate in the candy part of Halloween in some way.  It’s a fun holiday, but if you’re trying to eat healthy it can pose a few challenges.

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Curry roasted pumpkin seeds

Curry roasted pumpkin seeds | www.ricottaandradishes.com

I have one word (ahem, hashtag) for you today: #TGIF!

That is all.

I’ll keep this post short and sweet because it’s Friday and I bet you have better things to do than sit here and read about pumpkin seeds!  (I don’t, however, but that’s just me. *starts Googling pumpkin seeds*)

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Spaghetti squash Pad Thai

Spaghetti squash pad Thai | www.ricottaandradishes.com

Haaaaaaappy Thanksgiving! Today I bring you a healthy yet filling recipe that happens to be the perfect antidote to a weekend filled with turkey, stuffing, mashed potatoes and gravy. Heck, you can even make it using leftovers if spaghetti squash happened to grace your dinner table this weekend. That recipe is spaghetti squash Pad Thai!

Like our good friend zucchini “noodles”, spaghetti squash is just begging to be dressed up like, and served in place of, pasta.  Once it’s cooked, the flesh naturally pulls apart into long, thin strands that look just like–you guessed it–spaghetti.  Nature really amazes me sometimes! (Check out my tips on cooking with spaghetti squash if you’re new to the vegetable.)

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Radicchio, endive and pear salad with blue cheese and walnuts

Radicchio, endive and pear salad with blue cheese and walnuts | www.ricottaandradishes.com

Thanksgiving is almost upon us.  Gah!  How did that happen?!

Every year it sneaks up on me without fail.  Not that I ever actually cook for the holiday…instead, we just show up and eat.  How nice, I know :)  But still.  It feels too soon!

I say we move Canadian Thanksgiving to late November like our American friends!  Sure, with our shorter growing season it makes sense to celebrate the summer’s bounty now, but being able to enjoy all the Thanksgiving-related food media, TV specials and other good stuff at the same time would be nice.

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How to cook spaghetti squash

How to prepare spaghetti squash | www.ricottaandradishes.com

Like our good friend zucchini “noodles”, spaghetti squash is just begging to be dressed up like, and served in place of, pasta. Once it’s cooked, the flesh naturally pulls apart into long, thin strands that look just like–you guessed it–spaghetti. Nature really amazes me sometimes!

If you’re aiming to boost your vegetable intake or simply want to reduce the amount of processed carbohydrate products you consume, spaghetti squash will be right up your alley. It has a pretty outstanding nutritional profile as well – it’s rich in vitamins and dietary fibre, high in health-boosting plant compounds including carotenoids and low in calories (only about 40 calories per 1 cup). [click to continue…]

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