Roasted Pumpkin Seeds

This week I wanted to cook something Korean again but I had all these pumpkin seeds from the other day making that 'MaQ-o'-lantern'. And just like my father, I LOVE roasted pumpkin seeds! They are quite the tasty snack and I couldn't just let these nutritious lil' gems go to waste! I usually just season them with a little salt, but I saw a really awesome video by Tasty on Facebook showcasing a variety of seasonings! They're all great, ranging from wasabit to sriracha honey, but I went with the pumpkin pie and cocoa seasonings for today.

Directions

Roast pumpkin seeds in an oven at 350F until dry but not golden.

All amounts for 1 cup of seeds.

Seasoning Ingredients (Two-ways)

PUMPKIN PIE: 2 tsp cinnamon, 2 tsp ginger, 2 tsp allspice, 1 tbsp sugar
COCOA: 1 TBSP unsweetened cocoa powder, 2 tsp sugar, 1/2 tsp cayenne

Coat pumpkin seeds in a few TBSP of vegetable oil and then mix in seasoning.

Roast at 350F until golden.

I loved the cocoa pumpkin seeds! Really super delicious! They're not too sweet and the cocoa unearths the pungent taste in the seeds, making it such a pleasant surprise in your mouth. ;)

The pumpkin pie is also not very sweet and is absolutely scrumptious. That's what I like about pumpkin seeds, that they're not only healthy but they are a treat that's not loaded with some God-awful ingredient like high fructose corn syrup or anything that has so much sugar, my heart rate spikes just looking at the numbers! The cinnamon and all spice, along with the ginger and 1 tbsp of sugar is a terrific Fall mix, my hubby tried them for the very first time (he's French, they don't exactly roast pumpkin seeds everyday) and loved them!

They are such a staple Fall snack for me. I'm so happy to have tried different, authentic flavors! It just gets me really pumped up for next month, my favorite time of year with all those incredible Thanksgiving dishes, where I try to create a new dish every year. Can't wait to share with you with what's to come!

I'm really excited to munch down on these later, normally I'll make a bag of popcorn or have some kind of chips and dip, but this is a great substitute and is very good for you! Are you a fan of pumpkin seeds? What's your favorite seasoning for yours? Leave a comment in the box!

Have a fantastic & cozy weekend!

Love & xx's,

maQ + suz

Breakfast Taco Tuesday Recipe

Summer's coming to a close and I'm trying to use up all the 'fruits' of my friend's labor. He has one killer garden on the rooftop of our apartment building. We actually spent the 4th of July up there with a bunch of neighbors and friends and watched the fireworks. This past weekend he gifted us a gigantic bag of tomatoes and I'm trying to use as much as I can before they start to get old. I hate wasting food!

Ever since I was a little girl I despised breakfast. To be honest, for several years, my ideal 'breakfast of champions' was coffee & cigarettes. For a long time, the very thought of eating something in the morning revolted me. Now older, I'm trying to take better care of myself and have really gotten in the habit to eat 3-square meals a day. However, when I'm having a good writing day, I can't move, let alone bother to feed myself, and yes, still will sometimes skip a meal if it's going very well. I'll always stay hydrated though. Fun fact: I haven't had a soda in 2 months! Keeping it healthy with water and non-sugary drinks!

One of my favorite quick-and-easy, on-the-go breakfasts are tacos! Yes, I'm one of those New Yorkers who's running around while simultaneously shoving food into my mouth.

Check out the recipe and photos below.

Let's Eat!

Breakfast Tacos (Serves 4)

4  flour tortillas (8 inches) 

1  cup canned refried beans 

1  tablespoon butter 

8  eggs, beaten to mix 

Salt and pepper, to taste 

1  cup shredded Sharp Cheddar cheese

12  cherry tomatoes, halved 

1. To heat the tortillas: Place a tortilla directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or, heat the tortillas in a heavy, ungreased skillet over medium heat. On a plate lined with a cloth napkin, stack the tortillas and fold the napkin over them to keep them warm. Continue until all the tortillas are warm.

2. In a saucepan over medium heat, warm the refried beans, stirring often, until they are hot.

3. In a skillet over medium-low heat, melt the butter. Add the eggs, salt, and pepper. With a large spoon, stir the eggs until they form small curds.

4. On each of 4 breakfast plates, set 1 tortilla. Spread with 2 tablespoons of beans, 1/4 of the eggs, 2 tablespoons of cheese, and 6 cherry tomato halves. Fold in half. Repeat with remaining tortillas and filling.

* You can also add in salsa, onion, avocado, bacon/sausage etc. Use what you like! :)

Enjoy!

Love & xx's,

maQ + suz

Sunday's Are Just Peachy

“You can be the ripest, juiciest peach in the world, and there’s still going to be somebody who hates peaches.”
— Dita Von Teese

G'morning! Before peach season is over, I'm trying to eat as many as I possibly can. Clearly I'm an avid fan—they're quite possibly my favorite fruit. So, I wanted to bring you a yummy recipe for your Sunday! Don't like peaches? (In which case, you and I can't be friends. Just kidding!) You can easily substitute with a different kind of fruit, such as apricot, raspberry, cherry, etc.

While baking this, the smell in your entire apartment will be sublime. I guess you can take the girl out of the Midwest but you can't take the Midwest out of the girl! Alright, I'm running back to bed with the hubby for massive cudding, coffee-sipping and NYT's + Fall fashion reading. And of course, nomming down on this delicious summery crisp!

Happy Sunday! Catch you all tomorrow!

FRESH PEACH CRISP

INGREDIENTS

  • 6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons sugar 1 cup + 3 tablespoons flour
  • 1 cup old fashioned oats 1 cup brown sugar
  • 1 cup butter, cold, cut into cubes

DIRECTIONS

  1. Pre-heat your oven to 350 degrees.
  2. Grease a 9×13 inch casserole dish.
  3. In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
  4. In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
  5. Pour the crumbly topping on top of the peaches.
  6. Bake in the oven, uncovered for 45-50 minutes.
  7. *Notes: Some of you think there's too much butter? If so, feel free to reduce the amount to 1/2 cup like I did. As much as I love butter, I wanted to cut it in half since I overloaded on a grilled porterhouse steak last night with some shallot + parsley butter on top. Yes, I'm still dreaming about that steak. I might have to do one later this week! Anyway, if you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.

LOVE & XX'S,

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