Sunday, August 22, 2010

The To-Do with Pumpkin seeds

Here are some really great tips for cooking, roasting, toasting, and baking pumpkin seeds...

Step #1: Preparing Your Pumpkin Seeds


•Do not wash them first... washing removes all the natural flavor!


Step #2: Cooking Your Pumpkin Seeds


•Simply, choose your preferred method for "cooking" the pumpkin seeds (below), then shell and eat them while warm, or store the cooked seeds in airtight containers (or zip closure bags) and refrigerate until ready to eat.


•Use your favorite seasoning salts while the pumpkin seeds are still warm.
Step #3: Storing & Eating Your Pumpkin Seeds


•If pumpkin seeds are not eaten within 1-2 days, they can be stored in an air-tight container in the refrigerator.
•When refrigerated, pumpkin seeds will remain fresh for 1-2 months.




*** Quick & Easy Pumpkin Seed Recipes ***




The Simplest Way To Roast Pumpkin Seeds:


Separate the seeds from the strings.


Place a single layer on a cookie sheet. Add some salt.


Bake at 300 degrees until dry, stirring occasionally.






How To Toast Crunchy Pumpkin Seeds:


Separate the seeds from the strings.


Stir in a very small amount of cooking oil.


Place a single layer on a cookie sheet.


Bake at 350 degrees for 30-40 minutes.






How To Bake Buttery Pumpkin Seeds:


Separate the seeds from the strings.


Spread seeds evenly on a cookie sheet.


Bake in a 375 degree oven for 20-30 minutes.


Once seeds are dry, dot them with butter.


Then salt lightly and bake 10-15 more minutes in a 250 degree oven until golden brown. (Stir frequently )


How To Microwave Pumpkin Seeds:


Separate the seeds from the strings.


Use a microwave safe dish.


Mix 1 cup of pumpkin seeds and 1 Tbsp. vegetable oil.


Cook in microwave for 2 minutes.


Remove from microwave and stir.


Continue to cook in 1-minute increments, stirring in between, until desired crispness. Add salt to taste.






*** Pumpkin Seed Granola Recipe ***


4 C. oats


2 C. wheat flakes


1/2 C. oat bran


1/2 C. wheat germ


1 C. sesame seeds


1 C. pumpkin seeds


1 C. pumpkin seeds


1/2 C. raw peanuts


1/2 C. vegetable oil


1/2 t. cinnamon


1/4 C. honey or maple syrup


1/2 C. raisins


1 C. other dried fruit (apricots, apples, cranberries) or nuts


Combine grains, nuts, bran, and wheat germ in a big bowl. Slowly heat honey, cinnamon, and oil until honey is thin. Pour over grain mix. Scoop into 2 large baking pans and bake at 225 degrees for 2 hours, stirring every 20 minutes until toasty. Add fruit/nuts and cool

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