Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

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Monday, October 26, 2009

Toasted Pumpkin Seeds recipe

Ok, this is the week to carve your pumpkins. Instead of throwing away the inside, consider two options: compost or toasting the seeds. Did you know pumpkin seeds are very nutritious?

I'm looking forward to burying my pumpkin remains in hopes of creating a pumpkin for next year. We did this a few years ago and it actually worked!

But this past weekend, I cleaned up the seeds, tossed with olive oil and kosher salt and created a delicious little snack. Here are some good tips:
  • Work quickly; if you don't clean the seeds right away, the pulp will dry and be difficult to remove. If necessary, place in a ziploc bag to keep moist.
  • Wash the seeds in a strainer to try to get as much as the pulp off as possible.
  • Use a kitchen towel to dry the seeds and make them less wet.
  • Toss with olive oil and salt. You can also use sugar and salt for a "kettle corn" flavor, chili powder with cumin, or garlic salt.
  • Use a large enough baking sheet and make sure there is a single layer. Otherwise, use 2 sheets.
  • Bake in a low oven, no higher than 325ºF or you risk the seeds burning.
  • If the seeds have gotten soft during storage, pop into the toaster oven for a few minutes.
  • Although it's nutritious, this might be hard for children under 3 or 4 years old to eat.
As always, I hope you enjoy this recipe!

Toasted Pumpkin Seeds (about 2 cups raw)

1. Wash pumpkin seeds, trying to remove as much of the pulp as possible.
2. Dry seeds with a kitchen towel or paper towels.
3. Toss with about 2 tsp olive oil and 1/2 tsp kosher salt.
Variations: 1 tsp garlic salt; salt and 1 tsp organic sugar; 1/2 tsp each chili powder and cumin
4. Pre-heat oven to 300ºF.
5. Place seeds on a baking sheet (I like the Chicago brand) and place in oven. Stir every 10 minutes and cook about 25-28 minutes or until golden and toasted, being careful not to burn.
6. Once cool, place in an airtight container and leave at room temperature.

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