Your favorite way to use pumpkin seeds?
- toodie jane Dec 28, 2006 07:01 PM
I like to add them to choc chip cookies; they lend a nice crunch and wonderful side note to the flavor. Plus the health benefits.
And of course in trail mix.
Would love to hear about savory uses. Do they hold us to very moist dishes, or are they best added as a garnish at the last minute?
I deep fried that for a very short time in high temperature, then fix them with either honey or caramel.
The deep frying makes it super crunchy yet light (if you do it correctly). It's a combination of sweet and savory taste.
However, I am sure after doing all these it is not really "healthy" anymore. But you will still go to heaven =P
Just think of two dishes that you can use pumpkin seeds:
1. Sole/Flounder (or any fish) fillet crusted with pumpkins seed - this is derived from the familiar pistachio-crusted fish fillet. Simply grind the pumpkin seeds and use it as a coating for marinated fish fillet of your choice
2. Chinese lettuce wrap with minced chicken (or squab) - A common appetizer in Chinese restaurants. Simply stir fry minced chicken (the more authentic version is with minced squab meat)with vegetables and pumpkin seeds.
It is served with lettuce (usually smaller pieces that shaped like a "cup") and eat in a do-it-yourself style by scooping the stir-fry to the lettuce and eat everything together.
The original version is with pine nuts, but I don't see why you can't do it with pumpkin seeds!
i like to roast mine with cubed bacon, pancetta, or guanciale and whole sage leaves. I use it as a topping for a pumpkin risotto. But my friends often it eat by the handful and call it "savory trail mix."
As a coating for soft cheese (aka cheese ball)
I often substitute pumpkin seeds for pine nuts, sunflower seeds in recipes.
Ground in a coffee mill I add them to yogurt.
I pan roast pepitas in a V. hot cast iron with a little oil, stirring constantly until they're browned, then I spread them on a large plate and sprinkle them with soy sauce and cumin powder or a good curry powder, maybe some chipoltle powder (& sometimes a tiny bit of brown sugar) & let cool. In cold months, I always have a jar of these on hand and add them to salads & red cabbage slaws. They're also great in sandwiches (like soft goat cheese & tomato). And an excellent snack just on their own.
I make a salad dressing by taking about 1/4 cup of unsalted pepitas and heating them gently in 1/4 cup of olive oil just until it gets warm and let it sit and cool down a bit. The pepitas get very nutty and the oil gets kind of darker brown. Then I just put that on my salad with a bit of sherry vinegar or a squeeze of lemon. It is especially good on a spinach/roast beet/goat cheese salad.
I recently used toasted pumkin seeds in a recipe I got from a Rick Bayless cookbook.... It was a mango and avacado salad. Made with bib lettuce and garnished with toasted pumkin seeds and queso fresco. The dressing was made with toasted pumpkin seeds, serrano chiles, lime juice and oil. Everyone asked for the recipe. It was great!
I make a cilantro pesto with pumpkin seeds. Throw a whole bunch of cilantro (stems included) into a food processor with lots of garlic and a couple of good handfuls of pepitas, salt and pepper - and maybe a serrano, a scotch bonnet or a jalapeno whichever I have in the house - and hit the pulse button. I actually do the same thing with baby arugula, but I add lemon juice and take away the chile, sometimes I use half pumpkin seeds, half walnuts. I toss pasta with the pestos, smear it as a crust on chicken breasts and grill, use them as a condiment on sandwiches, whatever your pleasure.
In the Lucques cookbook they are used as a topping for a kabocha squash and fennel soup. I made the whole thing this week. The seasoned pepitas were amazing but they didn't last too long. By the time my husband came home, he thought they had gotten too chewy. I am happy to post the recipe but it was essentially to toast cumin seeds and then grind with a pestle. Put the toasted cumin in a pan with a bit of butter and let the butter heat up, add a variety of spices along wiht the pumkin seeds. toss to coat. Toss with honey and spread on a plate to cool. They went on top of the soup on top of a dollop of creme fraiche. Yum!
All of the suggestions above sound fabulous! Particularly the cheese coated in the seeds.
Here is what I do...I like to toss them with a little olive oil, s&p and some curry powder then use them as a garnish for soup that I make with the pupkin.
This is also great with squash and its seeds so you don't have to just throw out those squash seeds either.
i like to make a brittle, like a peanut brittle, and substitute pumpkin seed (or sunflower seeds or pinenuts) in place of the classic legume ingredient.
after you spread out the candy onto a silpat-lined baking sheet, while its still warm, sprinkle a little sel de mare on top ... yum
Your Basic Food Groupie
I make a pumpkin sage bread with pumpkin seeds. The addition of the seeds gives a nice crunch to the bread, makes it visually interesting and is "correct" following the basic use of the pumpkin in the first place. It is a classic seasonal bread for the fall and early winter although variations could be made at any time.
Salted and toasted, then in...
Pasta made w/ my pumpkin sage sauce topped w/ "Firm Fish"
Stirred into oatmeal w/ cinnamon and splenda (and maybe apple or pumpkin butter)