Sunday, September 30, 2007

The countdown to Halloween begins! Fall is here:)

Here's a recipe from the cookbook:

Roasted Pumpkin Seeds:

1 large pumpkin
1 or 2 Tbsp. worcestershire sauce
½ Tbsp to 1 Tbsp. soy sauce
Salt (about ¼ to ½ cup)

Carve pumpkin, use the discarded seeds to roast–was them to remove majority of pulp. They do not have to be completely clean as a few little bits of pumpkin are tasty when roasted.

Soak pumpkin seeds overnight in bowl with warm water, salt, worcestershire and soy sauce.

Next day, pat them dry, and spread seeds onto parchment lined cookie sheet and bake in a 250 oven for about an hour. Cool.

Spicy Pumpkin Seeds:

Follow the above recipe and after roasting the pumpkin seeds in the oven and cooling them, you can add spices to taste.

Combine in a bowl, ¼ tsp. salt, 2 Tbsp. sugar, a pinch or two of cayenne pepper or enough to suit you, and any other spices you enjoy. Cajun seasoning works well.

Heat about 2 Tbsp. of extra light olive oil or peanut oil in a skillet on high heat and add seeds and about 1 or 2 Tbsp. of sugar, cooking until caramelized. Then pour into bowl with spice mixture and stir. Cool and enjoy!


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