Tag Archives: pumpkin seeds

One More Way to Keep
Your Home Cool in the Summer:
Quinoa, Cucumber, Tomato Salad

Indigo rose tomatoes were developed at Oregon State University for more antioxidants (Photo: Yiling Wong, Aug 26, 2016)

Double-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy!

A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without cilantro and (b)stop feeling like such a yuppie for buying a salad I could clearly reverse-engineer to make myself. Now when I’m up for more than throwing together some greens with nuts (read: up for more chopping), I’ll use this mix as the base recipe and improvise from there. I was actually pretty surprised when I couldn’t find a blog entry for this. Perhaps because it’s so straightforward, it didn’t feel like a recipe. This week’s weather in Seattle is sneaking up to the mid-80s, which counts as hot, so here’s a good option for those hot late Summer days when you don’t want to add another degree to your house by turning on cooking appliances. Air conditioning is a luxury, yo.

Quinoa, Cucumber and Tomato Salad (+Avocado)
Jumping-off point: Spicy Quinoa, Cucumber and Tomato Salad by Martha Rose Shulman (NYTimes) Continue Reading

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