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.

CLICK HERE FOR MORE FALL RECIPES

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. 

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.

CHECK OUT SOME TASTY SNACK IDEAS

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…

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

Yield: Serves 4

Oven Roasted Chestnuts

Print

Easy way to make over-roasted chestnuts

Prep Time 10 minutes

Roasting Time 20 minutes

Boiling Time 10 minutes

Total Time 40 minutes

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

It’s mid-September and I am still going strong with smoothies. It’s a great way to intake natural vitamins.
Also, it keeps you fuller, happier and healthier.  I rather drink one tall glass full of nutrition than pop a vitamin pill and rely on that entirely.  

I believe in balanced meals, and healthy beverages, so I genuinely try to reduce sugary drinks as much as possible, and I really do not drink anything alcoholic.

I am not a saint, so from time to time I take soda such as Sprite or Ginger Ale, but to be quite honest with you, I really try to avoid it.

Warm tea after a meal is a much better choice, even though we always tend to go for something icy-cold, and that’s really bad since cold drinks after a meal, especially heavy meal makes your food solidify in your belly and it’s hard to digest. Makes sense now, right?!

I enjoy this smoothie so much, and so many other combinations. I drink it either in the morning before my coffee or in the afternoon when I feel a bit sluggish or find myself that I need either one more large cup of coffee or a nap. You know what I mean, right?!

Coffee never affected me in a manner that I can’t sleep or give me an energy boost, but I need my daily two cups of sugarless coffee… And I think that’s a pure coffee addiction for me, nothing else.

Perhaps coffee helps to calm down my headaches, but I imagine that’s because I am drinking coffee for over 20 years, and my body is used to having it at a certain time of the day and if I don’t drink it, it produces headaches.

This smoothie intake became my routine to just drink this before my morning or afternoon coffee to keep me functioning. I found myself actually reducing coffee, going from the full cup in the morning and afternoon, to half dosage.

Why am I writing about coffee?  Well, simply to give you an idea that actually healthy smoothies could help you boost that energy and do you better than a cup of coffee.

I can’t believe, but this is coming from someone who really loves coffee, however, after doing this for more than 5 months, I realized that I am more awake, happier, my mood changed for the better, even though I am still a crazy b**, I can find myself laughing more and do things in a “calmer” way.

So, I think it is doing wonders for me. I have posted many great smoothies on my blog that you might like. Some of them have written health benefits and some don’t.

Health Benefits:

KALE:

Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.

Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in a way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Vitamin K
Vitamin A
Vitamin C
Manganese
Copper
Vitamin B6
Fiber
Calcium
Potassium
Iron
Vitamin E
Magnesium
Phosphorus
Omega-3 fats
Folate 4%

PINEAPPLE:

Pineapple is an excellent source for the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses.

Vitamin C is the body’s primary water-soluble antioxidant, defending all aqueous areas of the body against free radicals that attack and damage normal cells.

Free radicals have been shown to promote the artery plaque build-up of atherosclerosis and diabetic heart disease, cause the airway spasm that leads to asthma attacks, damage the cells of the colon so they become colon cancer cells, and contribute to the joint pain and disability seen in osteoarthritis and rheumatoid arthritis.

Vitamin C
Manganese
Copper
Vitamin B6
Vitamin B
Fiber
Folate
Pantothenic acid
Potassium, copper, manganese, calcium, magnesium, vitamin C, beta-carotene,  thiamin, B6, and folate, as well as soluble and insoluble fiber, and bromelain.

BANANA:

Bananas have been considered one of the healthiest options for fruit consumption for many years due to its impressive nutritional content, which includes vitamins like vitamin C, vitamin B6, riboflavin, folate, pantothenic acid, and niacin, as well as trace amounts of other vitamins.

In terms of minerals, bananas deliver a significant amount of potassium, manganese, magnesium, and copper. Bananas are also good sources of dietary fiber and protein.

Vitamin B6
Vitamin C
Folate
Riboflavin
Manganese
Potassium
Copper
Provides relief from stomach ulcers, and constipation.
Helps with the Kidneys.
Aids in treating piles and anemia
Provides relief from menstrual problems.
Reduces inflammation and keep eyes and bones healthy.

FLAXSEEDS

Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. Lignans, which have both plant estrogen and antioxidant qualities, as well as Fiber.

They Can Heal Your Arteries
They Can Contain Beneficial Plant Estrogens
They Can Reduce Your Breast Cancer Mortality by 70%
They Can Protect Against Ovarian Cancer
They Protect Against Radiation Toxicity
omega-3 fats
Vitamin B
Copper
Manganese
Fiber
Magnesium
Phosphorus
Selenium

Print

Kale, Banana and Pineapple Smoothie

Course beverage, Drinks

Cuisine Healthy Choices

Keyword smothie, beverage, healthy, breakfast

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 Serving

Author Sandra | Sandra’s Easy Cooking

Ingredients

• Banana and Pineapple Smoothie1 banana almost ripe
• 1 cup Kale any type on hand
• 1 cup Pineapple
• 1 1/2 cup Coconut water
• 1 cup Ice
• 1 tablespoonful Sweetener
• Sweetener to taste *optional

Instructions

1. The best way to get the kale completely blended is to add liquid and kale first. I did not do that in my picture, but you can try it. After the kale is blended add all the other ingredients!
2. Blend all the ingredients for a minute or two, until everything is combined and smooth texture.
3. Add any sweetener that you prefer. I do not add anything since for me it’s sweet enough but you can add what you like, sugar, honey, stevia, etc.

Recipe Notes

Ripe bananas are very good for smoothies and good for you, in general, not just a great option for banana bread. Make sure to wash kale very well with cold water. Peel pineapple, and slice it into slices or chunks. Use 1 cup and the rest use container and keep in the fridge. If you have Pineapple allergies, use mango or other fruit that you like and prefer. Kale could be replaced with RAW spinach. Try to get organic produce if you can.

[amazon_link asins=’B007TIE0GQ,B00939I7EK,B01FHQVZJ6,B00TKRQWS8′ template=’ProductGrid’ store=’welcosblog00b-20′ marketplace=’US’ link_id=’bdef71e4-69a4-491f-bfb2-d2f6f51a637e’]

While summer still lasts, I thought to create the simple yet delicious salad to share with you all.
You might already have tried green salads with fruit or even this one before, but I never posted my version, so here you go… it’s never too late to try something new.  I made an amazing salad with Kale and Strawberries, or mixed greens with pineapple — It was an absolutely delicious combination of flavors, crunch… needless to say, both salads tasted really good!
Usually, I add strawberries or pineapple, from time to time mango, but this time, I thought since the peaches are in season this would be a fantastic combo. I got to tell you, it was very delicious, filling and delicious, indeed.

 

As far as the dressing goes, I really like my own dressing, and I tend to make almost the same dressing all the time. It’s a blend of lemon or lime juice, salt, a dash of sugar, chili powder, allspice or sometimes freshly grounded cumin, which I used for this dressing.

So let’s get started…

Print

Mixed Greens with Peaches — Salad

Author Sandra | Sandra's Easy Cooking

Ingredients

• 2 cups Baby Mixed Greens
• 1/2 - 1 Peach depending on the size

Dressing:

• 2 Limes
• Zest of 1 lime
• 2 Tbsp. Olive Oil
• 1/4 tsp. Salt or to taste
• 1/4 tsp. Cumin
• Pinch of Sugar

Instructions

1. Wash salad, and let it drain in the colander or use the salad spinner.
2. Combine ingredients for dressing and mix it well to combine. Drizzle over the salad, and toss it together to coat the salad with the dressing.
3. Slice a peach, and add to the salad. Drizzle with more dressing if desired and before serving sprinkle with some toasted sliced almonds, or any other nut that you have on hand for extra crunch.

Recipe Notes

The dressing could be made ahead of time. You do not have to use the whole dressing mixture, Use as much as you need. Keep it in the fridge for later for up to 10 days. Just mix and drizzle over the salad. If the lime is large and ripe use only one, but you can make extra for later. You cannot go wrong with having extra dressing ready to use for any salad. If you are making for more people, just add more greens and as many slices of peaches as you want. If you don't have almonds, you may add walnuts, peanuts or perhaps some pumpkin/sunflower seeds