[Nfb-krafters-korner] pumpkin seed recipe in the microwave

[Susan Roe]

How did you know I was going to be doing this in a couple of days!  I do 
them in the oven and we will be roasting pumpkins, butternut and acorn 
squash.  I didn't know you can eat their seeds as well.

My next article for the Matilda Ziegler Magazine is going to be about 
pumpkin carving and roasting the seeds and pumpkins for recipes.

Susan R.
dogwoodfarm at verizon.net
----- Original Message ----- 
From: "Zimmer, Cindy" <cindy.zimmer at nebraska.gov>
To: "List for blind crafters and artists" <nfb-krafters-korner at nfbnet.org>
Sent: Tuesday, October 12, 2010 12:57 PM
Subject: [Nfb-krafters-korner] pumpkin seed recipe in the microwave


> Great recipe for this time of year!
>
>
> Don't toss those pumpkin seeds! Toast or roast pumpkin 
> seeds<http://homecooking.about.com/library/archive/blv14.htm> in your 
> microwave in no time at all. They can can be salted or spiced to suit your 
> palate. The shells are edible and are a good source of fiber. Use this 
> method with other seeds such as acorn 
> squash<http://homecooking.about.com/od/howtocookvegetables/a/acorncooktips.htm> 
> and butternut squash. Pumpkin seeds are also known as pepitas. Microwave 
> temperatures vary, so keep an eye on them and stir often.
> Prep Time: :10
> Cook Time: :8
> Ingredients:
>
> *   1 cup pumpkin seeds
> *   1 Tbsp olive oil or butter
> *   Optional: Salt, garlic powder, onion powder, seasoned salt, or other 
> seasoning of choice
>
> Preparation:
> Rinse 
> pumpkin<http://homecooking.about.com/od/howtocookvegetables/a/pumpkintips.htm> 
> seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and 
> discard pulp. Spread out on a cookie sheet to dry overnight.
>
> Place butter or olive 
> oil<http://homecooking.about.com/od/fruit/a/olivevarieties.htm> in a 
> microwave-safe, rectangular baking dish. Heat in microwave on high for 30 
> seconds. Add pumpkin seeds and toss to coat. Spread seeds out evenly in 
> the bottom of the dish.
>
> Microwave on high about 7 to 8 minutes or until seeds are toasted a light 
> golden color. Be sure to stir every 2 minutes as they are cooking. 
> (Microwave temperatures vary, so keep an eye on them and stir often.)
>
> When done, sprinkle with 
> salt<http://homecooking.about.com/od/spices/a/salttips.htm>, garlic 
> <http://homecooking.about.com/od/howtocookvegetables/a/garliccooktips.htm> 
> powder, 
> onion<http://homecooking.about.com/od/foodstorage/a/swonionstorage.htm> 
> powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss 
> to coat.
>
> Cool pumpkin seeds before eating or storing. Store in an airtight 
> container at room temperature up to 3 months or refrigerate up to 1 year.
>
> If you like your toasted pumpkin seeds extra-salty, soak overnight in a 
> solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then 
> proceed as above.
>
> Note: Pumpkin seeds are also known as pepitas.
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