Crunchy Roasted Pepitas Pumpkin Seeds Food

CRUNCHY ROASTED PEPITAS (PUMPKIN SEEDS)

Steps:

• Position a rack in the center of the oven to 325°F Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using. Let cool for 10 minutes. Transfer to a small serving dish or two and serve. If you're working ahead, refresh the pepitas for a minute or two in the oven before serving. Makes 1 cup.
• Fine Cooking.

PUMPKIN SEED (PEPITA) SALSA

Steps:

• Preheat broiler.
• On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
• Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
• In a medium bowl, combine all ingredients and mix.
• Can be refrigerated for up to 1 week.
• Serve cold or room temperature.

PERFECT CRISPY TOASTED PUMPKIN SEEDS

Steps:

• Set oven to 400 degrees.
• Set oven rack to middle position.
• Cut open the pumpkin.
• Use a strong metal spoon to scoop out the insides of the pumpkin.
• Separate the seeds from the stringy core.
• Rinse the seeds under cold water.
• In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
• Remove from heat and drain well.
• Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
• Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
• Spread out the seeds onto the cookie/baking sheet in one layer.
• Bake for about 20 minutes or until the seeds begin to brown.
• When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
• Sprinkle with salt if desired.
• Either crack open to remove the inner seed or eat whole.

TOASTED PUMPKIN SEEDS ( PEPITAS)

Steps:

• Preheat oven to 350°F.
• Wipe fibers from pumpkin seeds but do not wash them.
• Coat seeds with mixture of oil and margarine.
• Spread seeds on a baking sheet.
• Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.

ROASTED PUMPKIN SEEDS

Steps:

• Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
• In a bowl,cover with cold water and add the salt,let sit overnight.
• Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
• Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
• Roast for 25-30 minutes until golden.
• When cooked, remove from oven and shake some more salt to taste.

PEPITAS (ROASTED PUMPKIN SEEDS)

Steps:

• Combine all ingredients.
• Roast in shallow pan at 350°F for 1/2 hour stirring at least once. They can be roasted longer for a toastier flavor.
• Cool on paper towels.