Tag Archives: olive oil

Roasted Pumpkin Seeds

…because some things are worth trying again after the first time didn’t quite turn out 10 years ago.

left: sweet, right: bbq, bottom: salted
left: sweet, right: bbq, bottom: salted

Roasted Pumpkin Seeds
Source recipes: the first search result off google + Food Network combinations

boil, season, bake.
boil, season, bake.

Ingredients:
Leftover pumpkin seeds from carving 2 medium-large pumpkins
Arbitrary Amounts of…
Salt
Olive Oil
Seasoning combinations (amounts to taste):
BBQ: brown sugar, ground cumin, chili powder
Sweet: Sugar, cinnamon
Plain: salt

 

Directions

  1. Clean the seeds.
  2. Boil for 10 minutes in salt water.
  3. Drain the seeds in a colander.
  4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil, plus seasoning of your choice (see above for what I did).
  5. Roast seeds at 325F for 15-22 minutes, taste testing a few seeds at 15 minutes.
  6. Optional step: accidentally touch the burning hot pan and spill 1/6 of the seeds.
BBQ roasted pumpkin seeds
BBQ roasted pumpkin seeds

This Week’s Trial Recipe Rating:
Novelty Rating:
4 of 5
I tried roasting fresh pumpkin seeds once years ago, and it was dry and not tasty. This method with boiling first was delicious!
Likelihood of Repeat: 75%
Totally worth doing in 365 days when I have fresh pumpkin seeds again!
Lesson Learned: Boo!
11/1/14 edit: these are not as crispy and tasty second or third day, unless you toast them up a little again.

Happy Halloween!

BBQ roasted pumpkin seeds + rogue farms pumpkin patch ale
BBQ roasted pumpkin seeds + rogue farms pumpkin patch ale

Red Rice Rainbow Chard Salad

I had some leftover red rice from a meatball dish, and did a simple ad hoc salad out of it. In case you’re feeling uninspired in simple salad-making, here’s what I did, approximately:

Ingredients:
3 stems rainbow chard, stems stripped and leaves chopped into ribbons
1/4 c Red rice ( I think it was Bhutanese), cooked
red onion, minced
1/4 of an orange bell pepper, diced
5 cherry tomatoes, halved
2 tsp Rice vinegar
1 tsp sesame oil
1 tbs olive oil
2 tsp Lemon juice
half an avocado, sliced with a little lemon juice (not shown in picture)
for croutons:
1 leftover dinner roll or other bread, stale
1 dash of garlic powder
salt & pepper
a dash of dry basil, and/or oregano
Note: time needed depends on (a)if the rice is leftover and already cooked, and if (b)you made croutons ahead of time.

Steps
1. After chopping other ingredients, cube bread roll, mix with olive oil and other spices listed above, bake in toaster oven (or oven) at 300 for 20-30 minutes, checking halfway through.
2. Place everything but the croutons in serving container in separate portions (see picture) until ready to eat (except I put the vinegar and oil atop the onion to neutralize it a little), mix in croutons, and enjoy.

Today’s Trial Recipe Rating:
Novelty Rating:
4 of 5 stars.
Yum, how novel to eat red rice in a salad! The addition of this, and omission of balsamic vinegar made it feel like a new salad combo.
Likelihood of Repeat: 90%
Due to work and other appointment time constraints, I was forced to wolf this down in about 15 minutes, in which time I decided it was very tasty, although I would have liked to have had more time to savor it. I added the avocados on a whim, motivated by the ticking time bomb of avocado ripening, but it really pushed the combination over to officially tasty.
Lesson Learned: Unless bacon is in play, avocado always wins.

RdRice_Chard_Salad