Greensaladwithcandiedpumpkinseeds Recipes

Steps:

• Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
• Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
• Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.

Steps:

• Set oven to 400 degrees.
• Set oven rack to middle position.
• Cut open the pumpkin.
• Use a strong metal spoon to scoop out the insides of the pumpkin.
• Separate the seeds from the stringy core.
• Rinse the seeds under cold water.
• In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
• Remove from heat and drain well.
• Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
• Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
• Spread out the seeds onto the cookie/baking sheet in one layer.
• Bake for about 20 minutes or until the seeds begin to brown.
• When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
• Sprinkle with salt if desired.
• Either crack open to remove the inner seed or eat whole.