Tag Archives: cumin

Shakshuka – Brunch Time!

Sorry I’ve been a little M.I.A. with no weekly post for a while. I started a new job assignment and was pretty busy with that, …and a quick vacation in Kauai to get some quality relaxation in before my work & life falls back into hectic-ness. Also just generally always busy trying to seize life by the throat and shake it all around..

Without further ado, here’s a new installment:

Factor 1: Ah, how memories blur with time. A few years ago I got the privilege of exploring a little bit of Turkey, mostly Istanbul. As an ancient history fan, it was super exciting to explore this city with so much East-Meets-West history, with layers and layers of stories all piled on top of itself, not to mention multiple legacies of countless Roman leaders! That, and trying the food was such an adventure. I still dream of the egg and tomato dish I ate on an Airbnb host’s recommendation near Galata Tower in Istanbul. Fast forward to now, when I finally get around to trying my hand at the recipe below: tomato, egg, peppers, sounds delicious, right? Sounds the same!

Factor 2: When I was a kid and my mama went out of town I’d look forward to my Baba making his signature dish, egg and tomato fry. Yum! Apparently, it is a popular combination with me..

Voila: Sunday brunch dish trial, thinking I was making this:

Shakshuka

Shakshuka, plated!
Shakshuka, plated!

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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