Search Results: fall recipes

Sweet Pumpkin Porridge

Sweet Pumpkin Porridge

Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather. Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food? Alright, perhaps we look forward to comforting holiday food more than anything else, but fall […]

Oven Roasted Pumpkin Seeds

Oven Roasted Pumpkin Seeds

In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on. They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they […]

Oven Roasted Chestnuts

Oven Roasted Chestnuts

Oven Roasted Chestnuts

One of the treats that I remember during my high school years were roasted chestnuts. So I just have to make my own Oven Roasted Chestnuts when the Fall comes.

When the November starts and during Winter season vendors would be on the streets of Belgrade selling chestnuts, and pumpkin seeds.  

The warm scent that filled the cold air was unbelievable, almost intoxicating that you simply have to stop and get some.

When the vendor packs them in the newspaper cones, that would warm my freezing hands until I’d reach the bus station.

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I hide behind the kiosks and newspaper stands and munch on these until my bus or trolley arrives. Oh!  They were so luscious, warm and sweet in so many ways.

Well, it was hard to wake up very early to get to school on time. You see, I had to walk by myself for 15 minutes, get on the public bus, then change several trollies just to get to school on time each morning.

However, I looked forward to some of my favorite things like roasted chestnuts.

It always fills my heart with delight. You just wait until the end of the day to get something from the street vendor before you go home. 

Oven Roasted Chestnuts

The funniest memory that was not so funny at the moment when I roasted chestnuts at home. I lived in this old house and right below me was my friend who I spend after-school time.

So, I turned the oven on, wiped all the chestnut with the damp kitchen towel and threw them in the oven to roast. Without thinking, I went downstairs to drink coffee with my friend.

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As we went on and on about our day, we could hear a noise (BOOM!) that sounded like somebody is breaking into my place.

We were terrified, and my friend pushed me out of her door and stood there like a Statue Of Liberty… She couldn’t move. I took the biggest knife from her kitchen and went bravely upstairs.

I shouted, I screamed, I threatened… For probably 10 minutes. “Get out of my house… I have a knife, and I am not afraid to use it…” My friend was ready to start calling cops. I looked back and her finger was on that “finger-wheel”.

OK! This was before the cell phone era, and when the rotary finger-wheel phones are still in many of the households. Anyhow, I shouted again, and again…

Oven Roasted Chestnuts

And the noise was louder and louder every couple of seconds, as I was making each step. As I made it to the top of the stairs, just then I remembered that the noise was coming from my kitchen.

Yup! The thing that never answered my threats was, in fact, chestnuts that were roasting in my oven. How stupid of me, right?!

But I was like 15 years old, so I didn’t know that you have to score chestnuts, and if you don’t they will start bombarding your oven.

Nowadays, I usually roast them on the grill or in the oven and they wake up the warm and fuzzy sensation from the happy memories of my high school days.

TIPS:

To guarantee that you’re getting fresh, healthy chestnuts, avoid wrinkles, mottled, or dingy shells. These things can indicate mold or that they’re past their prime.

Also, check for pinholes as this can indicate worms. The chestnut season is October through the end of December, so any for sale outside that window will likely be either too young or too old.  You want shiny, firm nuts that have little, if any, space between the shell and the meat inside.

If you make Oven Roasted Chestnuts, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

Oven Roasted Chestnuts
Yield: Serves 4

Oven Roasted Chestnuts

Prep Time: 10 minutes
Roasting Time: 20 minutes
Boiling Time: 10 minutes
Total Time: 40 minutes

Easy way to make over-roasted chestnuts

Ingredients

  • 1 to 2 pounds CHESTNUTS

Instructions

  1. Clean each chestnut with the damp kitchen towel.
  2. With a sharp knife, make a cut across the belly side of the chestnuts. You can also score cross, but one cut across the belly is easy to open it up after they are completely done.
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Place the chestnuts in one layer of the baking tin just to measure how many you can use in one layer before boiling.
  5. Boil water, then turn down on simmer. When you see small simmering bubbles add chestnuts and simmer for 10 full minutes under the lid on low heat.
  6. Drain the chestnuts, then roast the chestnuts for 20 to 25 minutes at 400F depending on your oven.
  7. When the chestnuts start to open, most likely they are doing. Squeeze one or two of the chestnuts to check if the meat inside is softer and the shell is cracking. You do not want to burn them.
  8. When done, keep them in the baking tin for a minute or two covered with a large kitchen towel; this will make them even softer and better for eating after they steam up for just a bit under the kitchen towel.
Roasted Butternut Squash

Roasted Butternut Squash

When I was a little girl we always had roasted pretty much around this time of the year. I just loved Roasted Butternut Squash from the aroma to the taste itself. Nothing was more pleasant than fire-roasted sweet winter squash, but that goes for pumpkin […]

Apple Cinnamon Waffles with Apple Compote

Apple Cinnamon Waffles with Apple Compote

Apple Cinnamon Waffles with Apple Compote is so amazing and perfect for this cooler, autumn weather. I just love my weekend to start on a happy note. Preferably with warm waffles or pancakes, and a hot cup of coffee. I made these more than a […]

Pumpkin Pie Hummus

Pumpkin Pie Hummus

If you like the taste of Pumpkin, then you going to love my Pumpkin Pie Hummus, easy and tasty dip.

Pumpkin Pie Hummus

It feels like Thanksgiving was just yesterday. I could still taste our delicious Thanksgiving dinner. I was stuffed, but somehow I could eat more.

Now, we wait for several more “Food Overeating” rounds. Seriously, holidays are all about giving, sharing and FOOOOOD! But, I am not complaining…

So, let’s talk about this beautiful, sweet and delicious hummus. I think hummus is becoming more and more trendy.

If you didn’t notice, big brands are making all types of flavors these days, and I really like every hummus taste; sweet, savory, spicy, etc.

I made this hummus just before Thanksgiving, and it was so good that I made it several times. The first time when I made it, my kids, niece, as well as Nebs, didn’t even want to look at it. They’d say: “you are crazy

However, when they finally dipped in the hummus sweet graham cracker, oh boy, I couldn’t stop them.

My hummus bowl was literally “licked” clean. You wouldn’t believe it, but they started adding whipped cream as a topping like you would on a pumpkin pie. So, yes, I got two thumbs up from my fam.

Simple and delicious recipe for Pumpkin Pie Hummus

The taste is unique but somewhat familiar. When the flavors melt in your mouth, it becomes even more familiar, as it tastes almost like pumpkin pie.

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This could be totally done with roasted or boiled sweet potatoes. Actually, I really like them either way.

Maybe a bit more with roasted sweet potatoes, because I LOVE sweet potatoes. However, if you like pumpkin pie, I am sure that you will love this.

Simple and delicious recipe for Pumpkin Pie Hummus

So, if you make my amazing dip, Pumpkin Pie Hummus, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Pumpkin Pie Hummus
Yield: Party Food, Serves 4

Pumpkin Pie Hummus

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The taste is unique but somewhat familiar. When the flavors melt in your mouth, it becomes even more familiar, as it tastes almost like pumpkin pie.

Ingredients

  • 1 cup 225g Pureed Pumpkin Pie Mixture (canned)
  • 3/4 cup 125g Cooked Chickpeas canned works
  • 1 tbsp. 15g Tahini (Sesame Seed Paste)
  • 1/2 teaspoon 1.3g Pumpkin Pie Spice
  • 2-3 tbsp. 42g-63g Honey (or to taste) use low-sugar Maple Syrup as alternative
  • Juice of 1/2 Lemon riper, softer lemon-juicier

Garnish options:

  • Drizzle of Honey
  • Sesame seeds
  • Regal sliced almonds
  • Dash of Pumpkin Pie Spice
  • Fresh Mint

Instructions

  1. Combine all the ingredients together, and blend until smooth.
  2. You can do this in several batches, and combine at the end if your blender/food processor is smaller.
  3. Add sweetener of your choice, to taste.
  4. Serve chilled and with perhaps sweet crackers. It can be refrigerated in airtight containers for up to 7 days.

Notes

How to make chickpeas click here / you can also use canned chickpeas You can use sugar, maple syrup or any other sweetener, and use to please your taste.

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