Saturday, October 17, 2009
Pocono Pumpkin Contest
Friday, October 16, 2009
Tofu And Pumpkin-Seed Burgers (Hl)
Yields: 6 serving(s)
Ingredients
4 slice(s) stale or toasted sandwich bread
1 1/2 cup(s) cooked or canned adzuki beans, well rinsed
1/3 cup(s) hulled unsalted pumpkin seeds, toasted
16 ounce(s) firm tofu
1 teaspoon(s) cumin seeds
1 tablespoon(s) grated fresh ginger
1 large garlic clove; minced
2 tablespoon(s) miso paste; brown rice paste if possible
3/4 cup(s) minced onion
1/2 teaspoon(s) salt
Freshly ground pepper
1 tablespoon(s) canola oil; (up to 2)
Directions
Chop the bread fine, or break into pieces and whirl it to crumbs in a food processor.
In a food processor or with a potato masher in a bowl, coarsely chop or mash the beans.
Coarsely chop the toasted pumpkin seeds.
Combine the beans, bread crumbs and pumpkin seeds in a large bowl.
Cut the tofu into four pieces and squeeze each piece with your hands, letting the crumbled tofu fall into the bowl with the mashed beans.
Toast the cumin seeds in a small skillet over low heat, stirring, until they become fragrant.
Add the ginger, garlic, cumin, miso and onion to the bowl with the beans and tofu.
Mix everythingthis will be easiest to do with your hands.
Mix in the salt and pepper.
The mixture should be stiff enough to form a patty.
If the mixture still seems a bit wet, add more bread crumbs.
Form the mixture into patties.
Heat a large skillet, preferably cast-iron, over medium-high heat.
Add 1 tablespoon oil, and place as many burgers in the pan as you can without crowding them.
Pan-fry the burgers, in batches if necessary, until the undersides are a deep golden brown, about 3-4 minutes.
Flip the burgers, and cook them about 3-4 minutes more.
Serve right away with hot and sour slaw.
http://www.mangerati.com/tofu-and-pumpkin-seed-burgers-hl
Spicy Roasted Pumpkin Seeds
Spicy Roasted Pumpkin Seeds
Day 16 of 31 days of pumpkin and we arrive at the roasted pumpkin seed. I love how seasonal these are. I mean, on what other day of the year do you roast your own pumpkin seeds but on about October 29? This year, I’ve decided to coat my pumpkin seeds with savory spices, but believe me, pumpkin seeds are divine when roasted with just a little bit of olive oil and a LOT of salt.
Getting the seeds out of the pumpkin wasn’t as hard as I thought it was going to be. If you paw through them while you rinse them, the remaining pieces of pulp come right off.
Rinsing the Seeds
Rinsing the Seeds
After just a few minutes of rinsing
After just a few minutes of rinsing
There are lots of different choices to make when roasting pumpkin seeds. Do you boil them first or shoot them straight into the oven? Do you roast them at high heat, like 400˚F? Or do you slow roast them at 275˚F or 300˚F? Do you coat them with goodies or just let them stand on their own with a little salt? So far this season, I’ve done them two different ways and both were great in their own way, so I’m beginning to think you really can’t screw up pumpkin seeds (unless you burn them). The first way was with my friend Karen. She threw them in a 400˚F oven with a LOT of salt and some olive oil. It took about 15 minutes. They were great right out of the oven. Well, not right out of the oven. Ouch. Those were the ones garnishing my Pumpkin Sage Soup awhile back. And then today, I went for the slow roast with lots of stuff caked on. These also were great. They stood the test of time a bit better than the earlier ones did in both the flavor and texture categories, but they did not outdo the first ones while still warm. Decisions, decisions.
DarrenBarr, a member of StreamingGourmet, has a pumpkin seed recipe video that I really like. The spices he uses are a little different than the ones I chose, but the concept is similar. And it’s really funny to watch him using a hair dryer to get his seeds nice and dry. You can check out his other recipes and videos at his site, Making It With Darren.
Killer Pumpkin Seeds
Click to Play
Darren bakes his pumpkin seeds for almost an hour in a 300˚F oven, but I found that I needed to take mine out after just over 30 minutes. My pumpkin seeds weren’t totally dry when they went into the oven either, which made me think that they would take at least 45 minutes to get crispy. But 30 was enough, so make sure that you check on your roasting seeds frequently to prevent burning them.
Spicy Roasted Pumpkin Seeds
Spicy Roasted Pumpkin Seeds
Spicy Roasted Pumpkin Seeds
Yields 1 cup
Ingredients
1 cup raw pumpkin seeds, well rinsed and patted dry
2 Tbsp unsalted butter, melted
1 tsp Worcestershire sauce
1 tsp garlic pepper
1/2 tsp dried thyme
1/2 tsp Spanish paprika
1 tsp sea salt + more to taste
Method
1. Preheat the oven to 300˚F. Spray a large cookie sheet with nonstick cooking spray.
2. Once the seeds are rinsed and patted dry, mix the butter, Worcestershire sauce and the rest of the seasonings together in a large zip lock bag. Dump in the seeds, seal the bag and shake it about until the seeds are evenly coated.
3. Spread the seeds evenly on the cookie sheet in a single layer. Bake for 30-45 minutes, checking on them and flipping them over every 10 minutes.
4. Allow to cool slightly and either eat warm from the oven or toss them on a salad or make them in the recipe that will be posted tomorrow. You’ll see!
Spicy Roasted Pumpkin Seeds
Spicy Roasted Pumpkin Seeds
Other great roasted pumpkin seed recipes from around the blogosphere:
Can you believe Heidi was blogging about this in 2006? Unbelievable.
Toasted Pumpkin Seeds: 3 Way Recipe from 101 Cookbooks
Cinnamon & Chili Pumpkin Seeds from ZOE
http://blog.streaminggourmet.com/?p=1198
Toasted Pumpkin Seeds from Simply Recipes
Thursday, October 15, 2009
Wednesday, October 14, 2009
Recipe Ideas for Pumpkin Seeds
Recipe ideas for pumpkin seeds
By Victoria BrettFor The Associated Press
YOU'VE crafted the perfect gruesome or goofy jack-o'-lantern. But what to do with all the glop you scraped out in the process?
Don't even think of tossing it. Pumpkin seeds are a great healthy snack and a delicious addition to salads, granola or trail mix.
"I look at pumpkin seeds like popcorn. They can be spiced and seasoned so many different ways," says Lucinda Scala Quinn, executive editorial director of food at Martha Stewart Living Omnimedia Inc. "And spicy pumpkin seeds are perfect for munching."
But before you can munch, the seeds need to be cleaned.
Traditionally, you separate the seeds from the fibrous strands and clean them with water before roasting. One way is to scoop the whole mess into a colander and run it under cool water. The seeds and fibers will separate if you swish them with your hands.
To toast the seeds, arrange them in an even layer on a baking sheet and bake for 10 minutes at 350 F. If not perfectly golden, leave them in the oven and check every minute until done.
"Pay attention," says Quinn. "When cooking any nuts or seeds, you can't walk away or get sidetracked on the telephone."
But Quinn prefers a simpler method for cleaning her seeds. Rather than wash the fibers off the seeds, she toasts everything.
"I throw the whole mess in the oven and once they are dried out, it separates very easily," she says. If you go that route, roast them spread in an even layer on a baking sheet at 375 F until the fibers dry out and fall away from the seeds.
Once clean, transfer the seeds to a bowl and toss with olive oil, peanut or saffron oil. Then add your spices. Quinn suggests:
Olive oil and salt
Grated Parmesan cheese, black pepper and salt
Cayenne pepper, lime juice, brown sugar and salt
Cinnamon, brown sugar, powdered ginger or cloves, and pinch of salt
If you clean and season your seeds before roasting (the water washing method), be sure never to add sugar. The sugar will burn in the oven and should only be added after. And with any sweet spicing, don't forget to add a pinch of salt, says Quinn.
Pumpkin seeds seasoned with olive oil and salt are great in granola or on top of a salad. They also are great mixed with dried fruit (such as cranberries, cherries and raisins) to make a quick trail mix.
"That salty, sweet and chewy is a great combination," says Quinn.
More stories from the Lifestyle sectionMonday, October 12, 2009
eHow.com-Pumpkin Seed Recipies
Pumpkin Seed Recipes
by Ty Arthur
http://upload.wikimedia.org/wikipedia/commons/e/e
Cooking pumpkin seeds can easily become a favorite Halloween tradition. Pumpkin seeds are not only nutritious, but also incredibly tasty, and can be used to jazz up many different recipes.
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About Pumpkin Seeds
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About the Nutritional Value of Pumpkin Seeds
Pumpkins aren't just for making pumpkin pie or jack-o'-lanterns. Seeds and nuts can be a great source of nutrients for omnivores and often are a staple protein source for Read More
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How to Remove & Clean Pumpkin Seeds
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Supplies for Roasting Pumpkin Seeds
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How to Pre-Salt Pumpkin Seeds
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How to Make Seasoning for Pumpkin Seeds
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How to Roast Pumpkin Seeds
Everybody loves carving Halloween pumpkins! Learn how to roast pumpkin seeds from your Halloween pumpkin with expert tips in this free video clip. Read More
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How to Pan Roast Pumpkin Seeds
Learn about storing pumpkin seeds from your Halloween pumpkin in this free cooking video on roasting pumpkin seeds. Read More
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Sautéing Pumpkin Seeds for Making Kitchari
Learn how to sauté pumpkin seeds for this kitchari recipe with expert cooking tips in this free cooking video on making a kitchari recipe. Read More
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How to Make Garlic Pumpkin Seeds
In this simple guide, you will learn how to make tasty pumpkin seeds for the holidays. Pumpkins are fun to carve and when you have finished the Jack-O-Lantern, you will Read More
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Healthy Cashew & Pumpkin Seed Veggie Smoothie Recipes
Learn how to make a cashew and pumpkin seed veggie smoothie recipe that is healthy and tastes great in this free nutritional video on making healthy fruit and vegetable Read More