Thursday, November 4, 2010

Spicy chipotle & sweet roasted pumpkin seeds

Halt!  Don't take one more step toward that trash can/compost pile.  Put down those pumpkin seeds, for they are like diamonds in the rough.  (Aladdin reference, anyone?)

Sure, just scooped from the pumpkin cavity the seeds are slimy and mixed with orange fibrous strands.  But, after a quick washing and drying, they are prime for dressing to eventually enjoy as a tasty treat.  I was thinking that I should do a post of various uses for pumpkin seeds, once separated from their original home, but someone beat me to it.  Who am I to go to the effort step on someone's toes who has done a magnificent job of putting together a slideshow? :)

My favorite use for pumpkin seeds, as mentioned in the slideshow, is to roast and toast 'em for a snack.  This is the second year that I've roasted pumpkin seeds, and if you've never done it, you've got to jump on this wagon!  Last year's adventure was in the early days of the blog, so it was skipped.  I made two flavors -- sweet and spicy (brown sugar and cayenne pepper) and chipotle.  I sampled a few, but Matt and his roommates devoured the rest of them.

With only one pumpkin this year, Matt requested the chipotle variety.  Roasting pumpkin seeds is easy and makes a great snack that lasts.  If you want another use for them, try including them in this hearty granola recipe, sans seasoning.  But, I really urge you to try roasting them.  The crunch of these babies is loud and proud!!  Experiment with the seasonings a bit and even sample them before adding to the bag.  Both recipes are found below... enjoy!

One year ago: The Little Blender That Could

Spicy Chipotle Roasted Pumpkin Seeds
-makes 1 cup

A few notes: Only one -- make sure that the pumpkin seeds are super dry.  After rinsing, I spread them out in one layer on a paper towel to dry overnight and the next day.  

1 cup pumpkin seeds, rinsed and dried (at least overnight)
Olive oil
A few dashes of hot sauce (optional, to your liking)
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Preheat oven to 325F.  Line a baking sheet with foil (for easy clean-up later) and set aside.

Pour a 1/2 Tablespoon of olive oil and hot sauce to a resealable plastic bag.  Add pumpkin seeds, seal, and shake to coat seeds evenly.  In a small bowl, combine spices.  Add spices to bag, reseal, and shake to coat.

Place seasoned seeds on lined pan and bake for 20 minutes.  Toss on pan, and bake a few more minutes until seeds just begin to turn golden.  Cool and store in a sealed container for up to 2 weeks.

Sweet Roasted Pumpkin Seeds

-makes 1 cup

Olive oil
1 teaspoon cinnamon
2 Tablespoons brown sugar
1/2 teaspoon ground cloves

Directions are the same as those for the chipotle recipe.

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