So you go to carve a pumpkin and you first cut out all the guts and throw it all away. Wait… we can use some of the guts. The seeds, once separated from the rest of the guts, are quite tasty when roasted in an oven.
Ingredients:
- 1 ½ cups whole, raw pumpkin seeds
- 2 teaspoons of butter
- Pinch of salt
Directions:
Preheat oven to 300 degrees. Then, in a large bowl, mix seeds with butter and salt until all seeds are covered. Spread the seeds in a single layer on a baking sheet and (after the oven is preheated) place in the oven for 45 minutes or until golden brown. Stir the seeds occasionally while baking.
Ok, so you you have some beans, and some leftover ham. What shall you ever do with these ingredients? Well, as my dad always did with leftover ham, you make some ham and bean soup. A great side for his ham and bean soup was his cornbread (made proudly from a box of Jiffy cornbread mix), which was great when I dipped it in the broth.
One of my personal favorite winter meals in my dad’s repertoire is his chili. It is super easy to make, is a perfect winter meal to keep you warm, and you can eat for a whole week and not get tired of it.