(Recipes inspired from links found at http://allrecipes.com//HowTo/roasting-pumpkin-seeds/Detail.aspx.)Many of you have been working from a Paleo Plate, and still others are just trying to eat better using other plans. Turns out that Pumpkin Seeds are good for us! And now is the time to harvest the gourds, scoop out their goodness and roast them.
From now until the end of the month gasoline station convenience stores will be stocking roasted pumpkin seeds and you might feel like grabbing a bag. Well, I say you should do it one better, and just do it yourself. Get the kids involved, make a few different varieties, have some fun in the kitchen, and eat something you made yourself.
The General Goods:
1. Line a baking sheet with Parchment Paper. If you do not already have this stuff, it is worth a trip to the grocery store. You can find it in the same aisle as the aluminum foil and plastic cling wrap. A good substitute is a silpat if you have one. The point is that it makes it keeps your baking sheet from being ruined by a bunch of baked on stuff.
2. Rinse pumpkin seeds under cold water and pick out alot of the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
From now until the end of the month gasoline station convenience stores will be stocking roasted pumpkin seeds and you might feel like grabbing a bag. Well, I say you should do it one better, and just do it yourself. Get the kids involved, make a few different varieties, have some fun in the kitchen, and eat something you made yourself.
The General Goods:
1. Line a baking sheet with Parchment Paper. If you do not already have this stuff, it is worth a trip to the grocery store. You can find it in the same aisle as the aluminum foil and plastic cling wrap. A good substitute is a silpat if you have one. The point is that it makes it keeps your baking sheet from being ruined by a bunch of baked on stuff.
2. Rinse pumpkin seeds under cold water and pick out alot of the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
3. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
4. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
5. Let cool and store in an air-tight container.
Kick it up a notch!
Same recipe but use some extra seasonings for some Mexican Flair:
1/2 teaspoon cumin
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon chili powder
Spooky Seeds:
Same recipe with the flavors of the season.
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice.
Spooky Seeds:
Same recipe with the flavors of the season.
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice.
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