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.
Leftover pumpkin seeds from carving 2 medium-large pumpkins
Arbitrary Amounts of…
Seasoning combinations (amounts to taste):
BBQ: brown sugar, ground cumin, chili powder
Sweet: Sugar, cinnamon
Clean the seeds.
Boil for 10 minutes in salt water.
Drain the seeds in a colander.
Spread seeds onto a baking sheet and drizzle with extra virgin olive oil, plus seasoning of your choice (see above for what I did).
Roast seeds at 325F for 15-22 minutes, taste testing a few seeds at 15 minutes.
Optional step: accidentally touch the burning hot pan and spill 1/6 of the 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.