Things have been pretty busy for me lately. We recently traveled to Pittsburgh to see two of our dearest friends and our twin godsons that are 16 months old! So adorable. It was a fun-filled weekend that had me taking naps EVERY day. Twin boys…whoooosh. Then I was in Omaha for work. THEN my two awesome kid sisters came and visited me.
When I’m running around full steam, on the road, and on air planes, I need a good snack. I recently tried SuperSeedz, gourmet pumpkin seeds, and I absolutely LOVE them. I took them on the road with me and shared my new addiction with everyone. They are so delicious and have tons of different flavors. They are one of the best gluten free and paleo-friendly treats on the market.
I’m typically not a big person on doing giveaways, but I am completely in deep smit with these pumpkin seeds. So if you are looking for a tasty snack that is loaded with protein and nutrients, you have to try these!
For a sweet treat, try the chocolate flavored Cocoa Joe! ERHMERGERD! Or spice it up with the Curry Flavored seeds. I really liked these seeds so much that I used the curry flavored pumpkin seeds as a nut crust for a paleo version of chicken fingers! Super kid friendly and easy for the whole family to help prepare.
SuperSeedz and I are giving away a FREE box of all of the delicious flavors that SuperSeedz offers! It’s an amazing snack box full of tasty treats. There are two different ways to enter this giveaway.
Receive up to 2 entries if you:
Subscribe to Big Eats Tiny Kitchen blog by email.
Leave a comment below about your favorite way to use pumpkin seeds. Extra points for creativity!
The fine print: You have until midnight CST on Sunday, July 6th, 2014, to leave a comment or subscribe to my blog for chances to win the box of tasty treats. I will notify the winner by email on Monday, July 7th, 2014. To claim the prize, the winner must reply within 7 days with a valid mailing address or another winner will be selected at random. Good luck!
Paleo Curried Pumpkin Seed Crusted Chicken (Grain Free, Gluten Free, Paleo-Friendly)
Note – A food processor or blender is necessary for this recipe.
- 2 lbs of chicken breasts or thighs, boneless and skinless
- 1/2 cup roasted and salted pumpkin seeds (I used Super Seedz Curry Flavor)
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon curry powder (or any seasoning that you prefer)
- 1/4 teaspoon kosher salt
- 2 eggs
- Preheat oven to 400 F. Spray a roasting pan with nonstick spray or line with parchment paper. Set aside.
- Process 1/2 cup pumpkin seeds in a food processor for 1 minute or until seeds resemble bread crumbs. Add coconut, curry powder, and salt and pulse until combined. Pour pumpkin seed mixture onto a large plate.
- Whisk two eggs in a medium bowl. Dredge chicken in egg to fully coat. Take egg-coated chicken and lay onto plate with pumpkin seed mixture. Coat chicken on both sides with pumpkin seed mixture thoroughly. Place coated chicken onto roasting pan.
- Cook chicken for 35 to 45 minutes at 400 F (until chicken is cooked through), flipping halfway through cooking time. Remove from oven when cooked through and allow to cool for 5 minutes.
I tend to have issues with making big decisions. I freeze when provided with too many choices. I try to logically narrow down the choices. I over think it. I marinate and choke over it.
I do this with nearly e.v.e.r.y.t.h.i.n.g. Cars. Houses. Jobs. Kids. Men. Shoes. Food. Does this come with a picture menu?
Apples at the store…. Pink lady? Gala? Fuji? Granny smith? wait..what do Rome apples taste like? or Empire? crap… or do I like Jonathon? no…wait… golden delicious are on sale… sold.
Sometimes I want cake. Other times I want something more creamy…pudding? Ugh… decisions. So here is where this cake is a winner on all fronts in my mind. It gives me the best of both worlds. This cake is the amazing love child between the most airy cake and the creamiest lemon curd-like pudding. I get pudding AND cake all in one bite. I get sweet AND tart all at once. I made these little Meyer lemon pudding cakes in two small 6-ounce ramekins and 1 larger gratin dish.
There is one tiny problem: trying to not devour the whole cake at once. They taste like sunshine bursting through a cold blustery day and warming you to the bone. Meyer lemons have a thinner rind, are slightly orangish in color, and are a bit sweeter than their bright yellow typical lemon counterparts. The first bite of these Meyer lemon pudding cakes was like capturing childhood in tiny ramekins. Cabin fever shmabin fever! These Meyer lemon pudding cakes will make you forget the dull skies that loom.
I loosely based my recipe on a Food and Wine recipe. To make this recipe grain free and dairy free (paleo friendly), I used coconut oil instead of butter, palm sugar instead of white sugar, almond milk instead of dairy milk, and a combination of almond flour/coconut flour in place of AP flour. The cakes have a carmel-like color which I attribute to the dark coconut palm sugar. Despite the caramel and faint yellow color of the pudding, these lil’ cuties are ridiculously good and will surely perk you up from any winter blues that you may be experiencing. Cheers.
Grain Free Meyer Lemon Pudding Cake
Adapted from Food and Wine
- 2 Tablespoons coconut oil (or grass fed butter), at room temperature
- 2/3 cup coconut palm sugar
- 3 large eggs, yolks separated from whites in separate bowls
- 1 cup non-dairy milk (such as coconut milk or unsweetened almond milk)
- 1/3 cup fresh Meyer lemon juice (from 2 lemons)
- 1 Tablespoon fresh Meyer lemon zest (plus extra for serving)
- 1/3 cup almond flour (such as Honeyville)
- 1 Tablespoon coconut flour
- 1/4 teaspoon salt
- Optional Toppings: lemon zest, powdered sugar, coconut whip, or greek yogurt
- Preheat the oven to 350ºF. Lightly butter six 6-ounce individual ramekins or a 9-inch pie dish. Set the dishes inside a larger roasting pan and bring a kettle of water to a boil to create a bain-marie to evenly cook the pudding cakes.
- In another bowl, whisk the coconut oil (or butter) and palm sugar until creamed. Add one egg yolk at a time until combined. Gently whisk in the almond milk, lemon juice, and lemon zest until well combined. Stir in the almond flour and coconut flour and whisk until smooth.
- In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and salt until stiff and soft peaks form. Gently fold in half of the beaten egg whites into the cake batter using a rubber spatula to lighten it. Carefully fold in the remaining egg whites. The batter should be light and fluffy at this point and will not resemble normal cake batter.
- Pour the cake batter into the prepared baking dishes. Since this cake will not rise, fill the dishes to the top if necessary. Place the baking dishes into the larger roasting pan. Pour the boiling water from the kettle (step 1) into the roasting pan so that the water comes halfway up the outside of the ramekins or pie dish. You can also fill the roasting pan with water while it is in the oven to keep from splashing water into the filled ramekins.
- Bake until the cake is puffed and golden, 50 to 60 minutes for a single pie dish, or 30 to 35 minutes for 6 small cakes. The top will become golden and the middle of the cake will barely jiggle when shaken. Pull out of the oven and allow to cool for 20 to 30 minutes on a wire rack. Serve the cake warm and fresh from the oven sprinkled with extra lemon zest.
Heaven in a jar. Spicy + Smokey + Sweet + Salty.
I am going to give you a huge warning. Once you begin making this, your house will turn into a drool zone. People will come from all over. If you make it, they will come. Headlights will line up your street. People will pay admission to just be near you. It is the Field of Dreams of Jams. True story.
After researching and researching different versions of this amazing jam, there are several ways to make it. I really think you could stir nearly anything into it and get something magical. No matter what, it will be hard for you to not devour in one sitting or even while you are cooking it. Seriously.
Typically this jam consists of:
- bacon (duh),
- onions (I used red but yellow would work too),
- vinegar (many recipes used cider vinegar but I opted for balsamic),
- sugar (I used maple syrup + 1 tablespoon of molasses…several recipes use a combo of brown sugar + maple, you could definitely play around with the ratios here)
- liquid (I used water, but Martha used strong brewed coffee)
- Optional spices (I added a jalapeño, but I also think some chipotle powder or other spicy add-ins would be redonculous like this recipe)
So without further ado…I present to you, the heavenly and amazing Jalapeño Bacon Jam! *Jazz Hands*
We had several people over and slathered it on burgers…erhmehgeeerd. SO GOOD. Somehow there was magically one tablespoon left. So I squirreled it away for my lunch the next day and topped a baked sweet potato with it. *swoooon*
Notes on storage – This should keep in a jar with a tight fitting lid in the refrigerator for 3 weeks or the freezer for up to 6 months. But if this stuff is around longer than two days, I will be AMAZED at your self control. And don’t be surprised if it gets stolen…don’t look at me???
Jalapeño Bacon Jam (adapted from Martha Stewart and Homesick Texan)
- 1 lb bacon (nitrate free if possible), cut into 1/2-inch pieces
- 1 tablespoon reserved bacon grease
- 2 red onions (about 2 1/2 cups), diced
- 3 cloves garlic, minced
- 2 jalapeños, deseeded and diced (about 1/4 cup)
- 1 cup of water
- 1/3 cup balsamic vinegar
- 1/4 cup real maple syrup
- 1 tablespoon unsulphured molasses
- salt and cracked pepper
- Cut the bacon slices into 1-inch strips. Over medium-high heat, cook the bacon in a dutch oven stirring frequently until the bacon is browned but not crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain the bacon grease but reserve about 1 tablespoon.
- Add onions, jalapeño, and garlic to the dutch oven and cook over medium heat until the onions become translucent. This should take about 5 minutes. Add bacon and remaining ingredients. Simmer on low for 1 to 2 hours, stirring occasionally. If jam gets too dry, add additional water 1/4 cup at a time. After it is good and thick, remove it from heat and allow to cool.
- If you want the jam to be a finer consistency, add it to a food processor and pulse a few times (not too much). I personally liked mine a bit chunky. Transfer to a jar with a tight-fitting lid. Store in refrigerator for 3 weeks or in the freezer for 6 months. But if this stuff lasts longer than one or two days in your house, bravo to your self control!
Tis’ the season of roasting pumpkins, butternut squash, acorn squash, delicata squash…. We all know what to do with the roasted flesh. Hello pumpkin pie and pumpkin bread.
But, don’t stop there! Roast those seeds. They are delicious as a snack, on a salad, or topping a delicious pumpkin or butternut squash soup!
These were a great addition on our holiday table this year. I used the seeds from the pie pumpkin that was the centerpiece for our Friendsgiving!
Toasted pumpkin seeds are a healthy snack too. The flavors options are endless: Cajun, BBQ, cinnamon-spice, curry, or simply salt and pepper.
When you scoop out the seeds from the pumpkin or winter squash, wash off the pumpkin goop. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. Drizzle with olive oil, seasoning, and salt. Roast in an oven until golden and BAM. Tasty tasty tasty.
I hope that everyone has a wonderful Thanksgiving. We are lucky to have amazing friends and family to celebrate and eat delicious food with. Please be safe this week in your travels! Merry Thanksgiving from Kansas City!
Roasted Pumpkin Seeds
- Seeds from one medium-sized pumpkin or winter squash (Acorn, Butternut, Hubbard, Delicata) – about 1 cup
- 2 tsp olive oil
- 1/2 tsp sea salt
- 1 to 2 tsp seasoning of choice (Cajun, BBQ, curry, cinnamon n sugar) (optional)
- Preheat oven to 375. Spray a rimmed baking sheet with nonstick spray.
- In a medium-sized bowl, drizzle the olive oil over the pumpkin seeds. Add the seasoning of choice and salt. Toss well. Place seeds in a single layer across a baking sheet.
- Bake for 15 to 20 minutes or until seeds are golden. Sprinkle with a bit more seasoning when the seeds come out of the oven. Taste and season with more salt if needed. Makes about 1 cup.