Tango Mango

Scroll to Info & Navigation

Tag Results

5 posts tagged snack

Yesterday’s lunch on the go We’re down to the wire and I’m not ready. It was 2pm, I was headed out the door and hadn’t eaten anything all day. I sliced a pear and some cheese, pulled out a handful of crackers and plunked them all onto a napkin to take in the car with me. As I held them all in my hand I thought it looked rather nice. Delay the errands; run into the house and pick up the camera; take 4 quick pictures to look at later. It was delicious, by the way!

Yesterday’s lunch on the go

We’re down to the wire and I’m not ready. It was 2pm, I was headed out the door and hadn’t eaten anything all day. I sliced a pear and some cheese, pulled out a handful of crackers and plunked them all onto a napkin to take in the car with me. As I held them all in my hand I thought it looked rather nice. Delay the errands; run into the house and pick up the camera; take 4 quick pictures to look at later. It was delicious, by the way!

Roasted pumpkin seeds You’re getting the last of the pumpkin posts for a while. There was no way those little seeds from the sugar pumpkins were going to waste. I’ve roasted pumpkin seeds before and the seeds from pumpkins you carve are just as tasty as the ones I used here. Preheat oven to 300 degrees F. Stir a couple of teaspoons of melted butter into 1 1/2 cups of pumpkin seeds. You can then add a variety of different seasonings. I flavored mine with some garlic powder and Lawrys Seasoning Salt, but you can add just a little salt or even some chili powder. Spread the seeds in a single layer on a baking sheet and bake for about 40 minutes or until golden brown; stir occasionally. Note: After you remove your seeds from the pumpkin, don’t rinse them.

Roasted pumpkin seeds

You’re getting the last of the pumpkin posts for a while. There was no way those little seeds from the sugar pumpkins were going to waste. I’ve roasted pumpkin seeds before and the seeds from pumpkins you carve are just as tasty as the ones I used here.

Preheat oven to 300 degrees F. Stir a couple of teaspoons of melted butter into 1 1/2 cups of pumpkin seeds. You can then add a variety of different seasonings. I flavored mine with some garlic powder and Lawrys Seasoning Salt, but you can add just a little salt or even some chili powder. Spread the seeds in a single layer on a baking sheet and bake for about 40 minutes or until golden brown; stir occasionally.

Note: After you remove your seeds from the pumpkin, don’t rinse them.

A healthy addiction I made these for dinner last night and they were such a hit, they’re on tonight’s menu, too. Sweet potato fries Ingredients: 2 large sweet potatoes Kosher salt Freshly ground black pepper 3 tablespoons (approximate) good olive oil Directions: Preheat oven to 450 degrees F. Peel sweet potatoes and cut off the pointed ends. If potatoes are long, cut in half crosswise. Cut potatoes into large slices about 3/4 inch thick. Cut these slices into fries. Your fries should be 1/2 inch to 3/4 inch thick.  I usually cover a half sheet pan or large jelly roll pan with aluminum foil to make clean up easier. Then put the cut potatoes in the pan and drizzle with the olive oil. Season liberally with Kosher salt and fresh ground pepper and toss potatoes until they’re coated in the oil and seasonings. Arrange the fries on the baking sheet, making sure they’re evenly spaced and not touching. I’ve found that the fries don’t brown well if you’re cooking anything else in the oven, or if the fries are crowded too close together. Bake for 15-20 minutes until they are getting brown on the bottom. Remove from oven and turn each fry. Return to the oven and continue to bake for an additional 10 minutes or so, or until they’re nice and browned. Note: Baking times are approximate, depending on how thick you cut your fries.

A healthy addiction

I made these for dinner last night and they were such a hit, they’re on tonight’s menu, too.

Sweet potato fries

Ingredients:

  • 2 large sweet potatoes
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons (approximate) good olive oil

Directions:

Preheat oven to 450 degrees F.

Peel sweet potatoes and cut off the pointed ends. If potatoes are long, cut in half crosswise. Cut potatoes into large slices about 3/4 inch thick. Cut these slices into fries. Your fries should be 1/2 inch to 3/4 inch thick. 

I usually cover a half sheet pan or large jelly roll pan with aluminum foil to make clean up easier. Then put the cut potatoes in the pan and drizzle with the olive oil. Season liberally with Kosher salt and fresh ground pepper and toss potatoes until they’re coated in the oil and seasonings. Arrange the fries on the baking sheet, making sure they’re evenly spaced and not touching. I’ve found that the fries don’t brown well if you’re cooking anything else in the oven, or if the fries are crowded too close together.

Bake for 15-20 minutes until they are getting brown on the bottom. Remove from oven and turn each fry. Return to the oven and continue to bake for an additional 10 minutes or so, or until they’re nice and browned.

Note: Baking times are approximate, depending on how thick you cut your fries.