Posts Tagged 'frugal'

Pipe Dream # 184: To Use All The Blubber -Spicy Curry Squash Seeds


I know I post out of season things a lot. It’s a problem. And this post is a little off too, but just listen! I actually did eat this in March. I just felt like some squash, ok? It doesn’t have to be October for a girl to desire a squash. Probably A Vitamin-deficient.


Anyway, enough of my excuses. This trick is one of my favorite efficient-life tricks. You can use the whole squash, like Native Americans used to use every part of the buffalo or every part of a washed-up whale. You know, boiling down the blubber for leather tanner or something. No? I may have read too many books as a child.

Ok, step one. Remove the seeds from your squash. Set aside. Roast squash and eat  it with a glass of Sauv Blanc.


Step Two: Rinse the seeds and pick off all the stringy bits. Blot with a paper towel.


Step Three: Spread the seeds in an even layer on an aluminum-lined baking sheet. Sprinkle with olive oil and desired spices.  I used salt, pepper, cumin, curry and cayenne. You could go sweet though! Sugar and cinnamon would be nice.

Step Four: Using the “Toast” setting on a toaster oven or 450 degrees in  the oven, toast the seeds, stirring and checking them frequently to make sure they don’t burn. Toast until golden. It might take ten minutes. I never know because I keep a close eye. I’ve burnt them too many times.


Step Five: Let cool, then store in an airtight container. Snackalicious!


Rando Tuesdays: Fake Frugality Continued – Quick Blueberry Crumble

Hey kids! Time for another round of Fake Frugality, this time in the form of a blueberry crumble. In review, we have already seen a clafoutis of epically ease-filled proportions, a wild berry betty for keeps and a cherry crisp to make you melt. I suggest you study up on these if you haven’t already. It’s pretty much essential for this lesson sort of. Actually, it is not, but they are pretty good recipes, so you should take a look.

This recipe is the closest I’ve come to replicating a delectable apple crumble I had whilst in England. Next time, I will add oats, methinks.

The key is adding a bit of baking powder to the crumble and then chilling it for a bit. It made for larger, softer crumble chunks.

Feeling thrifty,


Crumble To Live For

Adapted from Nigella Lawson

1 cup flour
1 teaspoon baking powder
zest of one lemon
1/4 pound (1 stick) cold unsalted butter, cut into small cubes
3 tablespoons sugar
3 tablespoons Demerara sugar (or just brown, or white, whatever)

1 21 ounce can of blueberry pie filling

Heat oven to 375°F. In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

Plop pie filling into an 8×8 pan, or whatever size you have, and crumble the crumble over top. Bake for 50 minutes, or until the fruit is bubbling and the crumble is golden brown. Serve warm with ice cream or whipped cream.

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