Okay, so everyone saw the Barack O'Lantern [okay and the Bat O'Lantern] from the weekend...why stop now with the continuing pumpkin theme of my blog? I really regret not using the tag/label option...because I could easily prove my theory that pumpkins crop up in more ETs than anything else. They are so darn cute though...even their insides! I had a great time using the tools that god gave me [my hands - Joseph used a spoon] to scoop out the gooey insides of the pumpkins. The texture is quite something. And today I decided to do something with the insides - instead of just adding them to the continuing pile of foodstuffs rotting away in my fridge. I roasted my own pumpkin seeds! Instantly addictive. Even though they are a touch too salty [I have recently given up salt and I am a salt addict, so this is saying a lot]. And past experience tells me that if I continue to eat them @ this rate I will become incredibly sick.
The process to roast your own seeds is quite simple, although not as simple as one might think. Like, you can just rinse off the goo [though apparently some people keep it on], salt 'em and shove them into an oven. This will work, but apparently the method I used is better. After giving the seeds a good rinsing to make sure I removed all the goo I placed them in a huge pot of boiling, heavily salted water [there are a number of ratios out there for water/salt based upon how many cups of seeds you have]. While it was a huge pot of water, I used six tablespoons of salt. So yeah, boil them up and then thoroughly drain and rinse. Then coat the seeds in some extra virgin olive oil and put them in the oven for about 20 minutes, giving them a good shake every now and then. And then - chow down! I'm finding it rather impossible to stop, although I think the seeds will travel nicely to Montreal to serve as healthy, nibbly snacks. Oh - but I think this more intensive method works better because it infuses the salt without leaving actual salt on the seeds. I think you could substitute other seasonings if desired. Also, the double cooking method leaves the seeds incredibly crunchy, but also properly cooked in the middle, making things a bit easier on one's digestive tract. It's worth the extra effort!
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5 comments:
Hmm. I've never roasted pumpkin seeds using that method, but it sounds good. I'll have to remember it for next year.
I really don't care for pumpkin seeds. When my kids were young, every year they'd want to roast pumpkin seeds, so we did. They'd each eat about two, and leave the rest sitting around till I'd finally throw them in the compost pile.
I've never heard of BOILING the seeds before they're baked; I wonder if I'd like them better that way?
I really enjoy pumpkin seeds, however I liked this method even more than the commercially available kinds. Also, you could customize them to be sweet, salty or more savoury! The boiling definitely makes them easier on your stomach.
I have to try this! I've never heard of boiling them before baking, either. Mine always turn out "not quite right."
Yup. Whenever I've had them home-roasted by others they don't taste right. I think it's the double cooking that does the trick.
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