Comments on: Toasted Pumpkin Seeds http://momcooks.net/2007/10/16/toasted-pumpkin-seeds/ Food Blogging From a Mother of Three - Powered by Lots of Coffee Tue, 31 Aug 2010 01:18:43 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Avocat http://momcooks.net/2007/10/16/toasted-pumpkin-seeds/comment-page-1/#comment-3108 Avocat Fri, 30 Jan 2009 15:24:35 +0000 http://momcooks.net/2007/10/16/toasted-pumpkin-seeds/#comment-3108 I have to let them dry overnight?! THAT'S what i've been doing wrong all these Halloweens! Ah well, there's always next year. I have to let them dry overnight?! THAT’S what i’ve been doing wrong all these Halloweens! Ah well, there’s always next year.

]]> By: John Mayer http://momcooks.net/2007/10/16/toasted-pumpkin-seeds/comment-page-1/#comment-2350 John Mayer Tue, 28 Oct 2008 10:10:07 +0000 http://momcooks.net/2007/10/16/toasted-pumpkin-seeds/#comment-2350 That sounds tasty :) will make it today and post whether my family liked it or not :) That sounds tasty :) will make it today and post whether my family liked it or not :)

]]> By: Convert http://momcooks.net/2007/10/16/toasted-pumpkin-seeds/comment-page-1/#comment-2324 Convert Sun, 26 Oct 2008 01:35:31 +0000 http://momcooks.net/2007/10/16/toasted-pumpkin-seeds/#comment-2324 Every time I make a pumpkin lantern, or roast meat with pumpkin, I also roast the pumpkin seeds. They are great source of goodness (heaps of zink) and they taste nice too. All these seeds need is just a simple quick wash and on any old pizza tray they get done to golden color pretty fast. Roasted Pumpkin seeds also make an outstanding vinaigrette. Crush them in a food processor or mortar and pestle and combine them with vinegar, oil, honey, dijon mustard, shallots, and either mint or tarragon. I'd recommend using a lighter vinegar such as sherry, banyuls, or champagne as something like balsamic would be too overpowering. This would probably taste really good with Haggi's Pumpkin and Fennel salad. <abbr><em>Converts last blog post..<a href="http://convert-to.com/length-distance-units.html" rel="nofollow">Length or Distance units converter</a></abbr></em> Every time I make a pumpkin lantern, or roast meat with pumpkin, I also roast the pumpkin seeds. They are great source of goodness (heaps of zink) and they taste nice too. All these seeds need is just a simple quick wash and on any old pizza tray they get done to golden color pretty fast.

Roasted Pumpkin seeds also make an outstanding vinaigrette. Crush them in a food processor or mortar and pestle and combine them with vinegar, oil, honey, dijon mustard, shallots, and either mint or tarragon. I’d recommend using a lighter vinegar such as sherry, banyuls, or champagne as something like balsamic would be too overpowering. This would probably taste really good with Haggi’s Pumpkin and Fennel salad.

Converts last blog post..Length or Distance units converter

]]>