Spiced Toasted Seeds Food

SPICY ROASTED DELICATA SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
• Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
• Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
• While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
• Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.

SPICED TOASTED SEEDS

Steps:

• Heat oven to 350 degrees. Spread seeds on a cookie sheet liberally covered with olive oil. Bake 15 to 20 minutes, or until seeds turn a light golden brown.
• Combine remaining ingredients in a bowl. Remove seeds from oven, and toss them in the spices. Toasted seeds will keep several weeks at room temperature.

SPICED PEPITAS

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

INDIA SPICED RICE WITH PUMPKIN SEEDS

Steps:

• Combine water and rice in large saucepan; bring to a boil. Cover and simmer over low heat 10-15 minutes or until water is absorbed.
• Dry toast the pumpkin seeds in a large skillet over high heat by shaking the pan over the heat until the seeds begin to pop. Remove from pan and set aside.
• In skillet, heat the oil and hing. Add cumin seeds, mustard seeds and sesame seeds; saute until they begin to pop. This will only take a few seconds!
• Add onion and cilantro, saute until onion is soft and translucent. Remove from heat.
• Stir remaining ingredients into onion mixture, mix well. Add onion mixture and pumpkin seeds to rice, mix well. If rice has cooled, heat over low heat, stirring often.

SPICY ROASTED BUTTERNUT SEEDS / PUMPKIN SEEDS

Steps:

• I just remove the fibers do not wash.
• Place on cookie sheet with spices and butter in a mound.
• Bake in preheated oven at 350 degrees till butter is melted about one minute.
• Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.

SUGAR & SPICE ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees F.
• On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
• Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
• When seeds are toasted, melt butter in a large skillet over med-high heat.
• Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
• In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
• Add pumpkin seeds from skillet to mixing bowl & stir until coated.

SPICY SEED MIX

Steps:

• Preheat the oven to 160C/ 140 fan/ Gas mark 3.
• Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.

CHILE & LIME JICAMA WEDGES, TOASTED PUMPKIN SEEDS, CHILE-SPICED PEANUTS

Steps:

• To prepare the jicama, trim the peel from the jicama with a sharp knife. Cut the jicama into 1/4-inch strips or wedges and put into a bowl. Toss in the lime zest, lime juice, cayenne, and salt and mix well. Serve.
• To toast the seeds, heat the oil in a nonstick pan over medium-high heat. When the oil is hot, add the pumpkin seeds. Toss well in the oil and sprinkle in the salt. Toast for 2 to 3 minutes, until the pumpkin seeds begin to pop and release their fragrance. Transfer to a small bowl and serve.
• To toast the peanuts, heat a nonstick pan over high heat. Add the peanuts and shake the pan often so that the nuts do not burn but rather toast slightly. After about 2 minutes you should begin to smell the aroma of toasted nuts. Remove the nuts from the pan and set aside.
• To make the spice mixture, decrease the heat to medium and return the pan to the stove. Sprinkle in the sugar, cayenne, and coarse salt (be careful because the heated cayenne can cause coughing). Allow the mixture to melt slowly, stirring lightly with a heatproof silicone spatula. As soon as all the sugar has melted, return the peanuts to the pan and coat well with the sugar mixture. The peanut mixture may clump a bit, but that is okay.
• Invert the spiced nuts onto a sheet of parchment paper. Allow the nuts to cool and the sugar to set for a few minutes.
• Serve with wedges of lime for guests to squeeze over their nuts right before eating.
• INGREDIENTS
• Cayenne Pepper
• While you can use almost any type of dried chile powder for these recipes, I like cayenne for both its heat and availability. Ancho chile powder would be a good mild substitute. Just be careful with blended dried chile mixes, such as generic chili powder, because they are blends of garlic, oregano, and other spices.
• TECHNIQUES
• Julienned Lime Zest
• The easiest way to julienne lime zest is with a citrus zester. If you do not have a zester, you can finely grate the zest with a box grater or a rasp.
• Melting Sugar
• Melting sugar is not difficult so long as you use the proper tools. For this you will need two items-a nonstick pan and a heatproof silicone spatula. Equipment of any other material will cause the melted sugar mixture to stick to it, making it difficult to handle, and the equipment will seem impossible to clean.
• ADVANCE PREPARATION
• The pumpkin seeds and peanuts can be made well in advance-up to 24 hours before you are going to serve. Both should be kept in airtight containers at room temperature.
• The jicama should be made no more than 4 hours in advance. Keep it in the refrigerator and mix in the cayenne pepper 30 minutes before serving.