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Pumpkin Seeds

Wednesday, January 30, 2013

Or any kind of winter squash seeds, actually. I've used pumpkin and spaghetti squash and am cooking up some delicata squash seeds now. Here's what I wrote about them back in October:

Put the seeds in a bowl of warm water and rub them thoroughly to get rid of the slimy stuff. Most of the seeds should be pretty clean anyway, but some will be stuck in the strings. If you squeeze the end thatís stuck in the strings the seeds should squirt right out. (Itís kind of fun, actually!) When the seeds are clean, put them in some salted water, bring to a boil, and simmer them for 10 minutes. Drain, and spread them out in a baking sheet that you greased with a tablespoon or so of oil or drippings. Bake on the top shelf of the oven at 400 for about 20 minutes, or until they start to brown.

They're free, except for the salt, since you got the squash for the squash-ness of it and assuming you use drippings that you have saved.

  
  Member Comments About This Blog Post:

HENNYGIRL_2001 1/30/2013 8:31PM

    I have been loving my pumpkin seeds! I eat them with the shell still on them :-) Never thought of the squash seeds - what a great suggestion, Thanks!

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GOOSIEMOON 1/30/2013 8:25PM

    emoticon

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Wednesday, January 30, and Delicata Squash

Wednesday, January 30, 2013

Do you know about delicata squash? It seems to be sort of a cross between a summer squash (like zucchini) and a winter squash (like acorn squash). It keeps into the winter (I got some at the Farmers Market last week), it has orange flesh surrounding a cavity that is filled with pumpkin like seeds and orange stringy stuff, but a cup of cooked squash has only 7 total carbs, 1 gram of fiber, for just 6 net carbs. And it tastes and cooks and looks like winter squash.

I used a delicata squash to make the Curried Ground Beef and Squash for supper. It was very good. See the separate post with the recipe. You could use a fresh pumpkin if you happened to have one and didn't have a delicata squash. You could probably use some canned pumpkin and just mix it into the meat, too. I haven't tried either of those options.

Breakfast - eggs fried in drippings; tea w/splenda, coconut milk and gelatin
Lunch - Pumpkin, Cabbage & Chicken Stew
Snack - tea with splenda
Supper - Curried Ground Beef with Squash
Evening tea - tea with splenda and gelatin

Total cost of food eaten today - $3.38

  


Curried Ground Beef and Squash

Wednesday, January 30, 2013

CURRIED GROUND BEEF AND SQUASH
(adapted with many changes from grace2882.wordpress.com)

1 pound ground beef
1/2 small onion (40 gr)
2 garlic cloves, minced
1 teaspoon grated orange peel
1 teaspoon Sugar Free Maple Syrup (I used a tablespoon)
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 delicata squash (1 pound)

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender, drain. Stir in remaining ingredients, mix well. Cook another couple of minutes and remove from skillet.

While meat is cooking, slice squash about 3/4" thick. Using a spoon or sharp knife, remove seeds and strings from the centers. Save the seeds to make "pumpkin" seeds. Delacata squash does not have to be peeled; the peel is edible.

Increase heat to high. Add 2 T lard or drippings to skillet. When hot, add slices of squash, laying them flat in a single layer. Cook a few minutes, until the bottom is browned. Flip them over and cook for another minute or two. Spoon the meat mixture over the squash slices, add a couple of tablespoons of water, and cover. Cook about 15 minutes, or until the squash is completely soft.

This would probably be easier if you cubed the squash and nuked it until almost done, then put it in the skillet with the meat and cook it another 15 minutes or so.

The original recipe called for cutting the squash (it used 3 acorn squash which is much higher carb) in half and baking until almost done. Fill the squash halves with the meat mixture, add some water to the pan, and bake another 30 minutes or so.

Serving Size: 4 servings, about 1-1/2 cups each

  
  Member Comments About This Blog Post:

TERILCARTER1960 1/30/2013 7:33PM

    Sounds good

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JOYCECAIN 1/30/2013 7:32PM

    Friday, we are going to try this. Need to get squash and spices at store.

Comment edited on: 1/30/2013 7:33:33 PM

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Tuesday, January 29

Tuesday, January 29, 2013

Breakfast - eggs scrambled in drippings; tea w/splenda, gelatin, coconut milk
Lunch - salad (cabbage, onion, mayo, egg, mustard, vinegar, splenda, sunflower seeds), carrot
Snack - tea, splenda
Supper - salad (turkey, celery, mayo, sunflower seeds)
Evening tea - tea w/splenda, gelatin, coconut milk

Total cost of food eaten - $3.15

  
  Member Comments About This Blog Post:

BUDGETMAW 1/29/2013 9:59PM

  A can of coconut milk is $1.41 here, at Walmart.

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ACYCLINGMIND 1/29/2013 9:46PM

    Wow. Where I live that would NOT cost $3.15. In fact, a can of coconut milk is roughly $3. Sigh. Good eats, though!

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Good deals at Marsh

Tuesday, January 29, 2013

Just in case any of you happen to have the same deals at Marsh that I do, they have some good sales this week, ending on Wednesday, January 30

Pork chops - .99 per lb
Bar S Franks - $1 for 12 oz
pasta sauce - $1 per jar, 14 - 28 oz
frozen veggies - $1 per lb
whole chicken - .88 per lb

  
  Member Comments About This Blog Post:

LADYKATHLEEN5 1/29/2013 8:35PM

  Have not heard of Marsh before !

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DIET_FRIEND 1/29/2013 6:24PM

    No marsh around here.

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ELRIDDICK 1/29/2013 7:51AM

  Thanks for sharing

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