PAIRED: Halloween Treats with Becky Reams, Master Chef semi finalist

PAIRED: Halloween Treats with Becky Reams, Master Chef semi finalist

PAIRED: Halloween
PAIRED: Halloween

Happy Halloween! For Foodies fall’s favorite holiday is just one more excuse to look at great foods – and this time on the sweet and savory side.

READ ALSO: A Walking Dead Halloween party: Long pork and blood orange cake

Master Chef semifinalist and host of the upcoming Foodie Next Door, Becky Reams joins Chef Mary and Duane to talk about foods and wines for the chilly nights.  Themed for the holiday will be Halloween chili, cornbread and a crisp garden green salad – perfect for adults dolling out the treats or for the kids  – before or after – their trick or treating!

Listen to Paired here on Communities Digital News.  Live every Monday at 6:30pm for your calls then always available ON Demand!

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Pumpkin Seeds
Pumpkin Seeds

How to roast perfect pumpkin seeds

It’s time to roll up your sleeves and clean out your pumpkin.

Remove the seeds and the gooey membranes from the pumpkin.

Soak the seeds in sea-salted water (the membranes of the pumpkin will fall to the bottom of your bowl and the seeds will float to the top).

Lightly dry off the seeds and place them into a bowl.

Toss the seeds with salt.

Lightly grease a cookie sheet.

Place the seeds into a 300-degree oven and toast for 10-15 minutes.

Flip the seeds in the pan to make sure they do not burn.

Add a little more crunch to the pumpkin seeds by increasing the temperature to 325 for six to eight more minutes, but keep a close watch so they don’t burn.

Once the seeds are nice and toasty check them to see if they need any more salt and, at this point, if you want to change things up add a little brown sugar, cinnamon or paprika.

Happy Halloween!

Listen to PAIRED on Blog Talk Radio – Pumpkins – roasting seeds to soup

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For more great cooking tips, recipes and stories from Chef Mary, visit her website. Follow Chef Mary on Twitter @chefmarymoran

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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.