I toast the shelled pumpkin seeds in a skillet (dry pan,no oil). Then add a few drops of olive oil and sprinkle the seeds with Old Bay Seasoning. Sometimes I use chipotle chili powder, salt and little garlic instead of the Old Bay.
my simplest recipe for pumpkin seeds is to take the seeds and lay them out on a baking sheet that has been lightly coated with non-stick butter spray. sprinkle the seeds with salt, pepper and cumin. bake for 30-35 minutes at 300 degrees….they are crunchy and salty and yummy all around…I add them to my pumpkin soup like croutons.
You can make a southwestern version of pesto by substituting cilantro for basil and pumpkin seeds for pignoles. Any pesto recipe will do, but mine calls for 4 cups leaves, 3/4 cup olive oil, 1/4 cup each nuts and grated parmesan, 1 tsp. salt. A squeeze of lime juice and maybe 1/4 tsp. of chile powder adds zing. Process in your food processor until smooth. You can serve it on pasta, stuff mushrooms with it or any number of other yummy things.
November 3rd, 2009 at 12:45 am
Homemade granola bars.
Try a recipe with the seeds, cinnamon, pumpkin spice (or nutmeg), oats.
November 3rd, 2009 at 12:50 am
I toast the shelled pumpkin seeds in a skillet (dry pan,no oil). Then add a few drops of olive oil and sprinkle the seeds with Old Bay Seasoning. Sometimes I use chipotle chili powder, salt and little garlic instead of the Old Bay.
November 3rd, 2009 at 1:05 am
go to wwwaliciarecipes.com and enter pumpkin
November 3rd, 2009 at 1:54 am
my simplest recipe for pumpkin seeds is to take the seeds and lay them out on a baking sheet that has been lightly coated with non-stick butter spray. sprinkle the seeds with salt, pepper and cumin. bake for 30-35 minutes at 300 degrees….they are crunchy and salty and yummy all around…I add them to my pumpkin soup like croutons.
November 3rd, 2009 at 2:49 am
try to make some granola type power bars and use them as one of the add ins, or possible some multi grain bread and use them as an add in also.
November 3rd, 2009 at 3:06 am
You can make a southwestern version of pesto by substituting cilantro for basil and pumpkin seeds for pignoles. Any pesto recipe will do, but mine calls for 4 cups leaves, 3/4 cup olive oil, 1/4 cup each nuts and grated parmesan, 1 tsp. salt. A squeeze of lime juice and maybe 1/4 tsp. of chile powder adds zing. Process in your food processor until smooth. You can serve it on pasta, stuff mushrooms with it or any number of other yummy things.
November 3rd, 2009 at 3:39 am
Once you prepare the seeds as previously posted try them on salad adds a great crunch.
November 3rd, 2009 at 4:26 am
you can fry them and eat them with butter.
November 3rd, 2009 at 5:11 am
they can be ground up into a paste and used to put in mole’