Food history: candy corn

It’s interesting how candy corn has become such a Halloween staple considering, A – It’s available year-round, B – many people hate it, and C – candy corn doesn’t come individually wrapped, making it a poor choice to hand out to trick-or-treaters.

Nevertheless, millions of pounds of the sugary treat are sold every year, about three-quarters of which are around Halloween.

Photo credit: WomansDay.com

I didn’t realize it when I chose this topic for today’s post, but today happens to be National Candy Corn Day

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Slow cooker veggie pasta sauce

My husband said he couldn’t taste the vegetables – you heard it here. 

I actually came up with this one myself. It’s definitely a recipe you can adjust to your own preferences, or what you have on hand. 

The main things here are the fresh basil, which adds a lot of flavor, and the carrots and red pepper flakes, which add sweetness and spiciness respectively. You can adjust the carrots and red pepper as you wish, depending on how sweet or spicy you like a sauce.

You can also cook longer if you like a thicker sauce, or not so much if liquid-y is your thing – this is fairly thick.

Also, for the canned stuff, I use “no salt added” so I can control how much salt goes into it.

Ingredients:

  • 2 (28 oz) cans whole, peeled tomatoes, undrained
  • 1 (6 oz) can tomato paste
  • 4 garlic cloves, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 1/2 white onion, minced
  • 1/2 cup torn fresh basil leaves
  • 2 tsp dried oregano
  • red pepper flakes, to taste
  • salt and black pepper, to taste

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Garlic Parmesan toasted pumpkin seeds

Thanks, Food Network Canada for this one.

I altered the cooking times based on what I read in this month’s Food Network Magazine.

Yes, the US and Canadian Food Networks evidently disagree on pumpkin seed toasting times.

Ingredients:

  • 1 to 1 1/2 cups pumpkin seeds
  • cooking oil
  • coarse salt
  • 1 tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1 tbsp grated Parmesan cheese
  • 1/4 tsp black pepper

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