Friday, October 31, 2014

New Mexico Pumpkin Seeds Recipe

 
Happy Halloween from New Mexico Fairytales! The jack o' lantern pictured above is inspired by the New Mexico state flag. You'll find the same sun design on the cover of New Mexico Fairytales.
 
Now for the pumpkin seeds.
 

Equipment:

Oven
Cookie Sheet
Parchment Paper
Paper Towels
Small bowl


Ingredients:

Pumpkin seeds, about 1/2 cup dry
Extra Virgin Olive Oil
Spices: Chose from - Chipotle seasoning, Santa Fe seasoning, Garlic Salt, Cumin, Paprika, Lemon Salt, Chili powder.
 
 
1. Gut pumpkin. Separate seeds from the stringy bits. Rinse in water. Place seeds, single layer, on paper towels to dry overnight. By letting the seeds dry overnight, you insure a great crunch when you roast them.
 
2. Pre-heat oven to 325 degrees.
 
3. Place sheet of parchment paper on cookie sheet.
 
4. Place dry pumpkin seeds in bowl. Drizzle with extra virgin olive oil; use just enough for the seeds to appear glossy but not so much they're wading or swimming.
 
5. Spread pumpkin seeds, single layer, on cookie sheet.
 
6. Sprinkle with your choice of seasonings.
 
7. Roast pumpkin seeds for 10 minutes then check them. Bake in 2 minute increments until seeds just begin to turn golden brown. Let cool the enjoy!


 
Immerse yourself in the magic of New Mexico, land of enchantment, with New Mexico Fairytales.

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