ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
PUMPKIN SEED SPAETZLE
Pumpkin seeds give earthy flavor and lovely color to this side dish.
Provided by Andrew Chase
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl. Stir in flour mixture.
- Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. do ahead Can be made 2 hours ahead. Let stand at room temperature. Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
- Transfer spaetzle to large bowl. Drizzle pumpkin seed oil over and serve.
- Also known as pepitas; available at many supermarkets and at natural foods stores and Latin markets.
- ** Available at specialty foods stores and from culinarydistrict.com.
PUMPKIN SEED SPAETZLE(AUSTRIA)
Pumpkin seeds give earthy flavor and lovely color to this side dish. This recipe is part of New Austrian Cuisine, via Bon Appetit. The original recipe calls for pumpkin seed oil, but as it may be hard to find I have substituted sunflower seed oil. You will need a spaetale maker, ricer, or piping bag to make the spaetzle.
Provided by Sharon123
Categories Austrian
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin or sunflower seed oil(this might be good with walnut oil too) in large bowl. Stir in flour mixture.
- Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle(you can also use a rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle). . Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl.
- DO AHEAD:.
- Can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
- Transfer spaetzle to large bowl. Serve with some sunflower seed oil or olive oil, or drizzle over some more butter.
Nutrition Facts : Calories 249.4, Fat 13.5, SaturatedFat 5.2, Cholesterol 84.8, Sodium 362, Carbohydrate 24.9, Fiber 1.3, Sugar 0.3, Protein 7.6
ROASTED PUMPKIN SEEDS
The not-so-secret secret to roasting fresh pumpkin seeds - and crisping them properly - is making sure they're really dry. Patting the seeds down with paper towels does a fine job, but drying them out in the oven is even more efficient and effective. Once they've toasted slightly, simply dress them with oil and salt, then continue to roast them until lightly golden. Feel free to add spices - say za'atar, or cinnamon and cayenne - in Step 3 with the oil and salt. But take note: Some add-ins, like nutritional yeast or raw sugar, may melt under high heat, so sprinkle them onto the seeds just after roasting.
Provided by Ali Slagle
Categories easy, snack, finger foods, appetizer
Time 40m
Yield 1 cup
Number Of Ingredients 3
Steps:
- To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
- Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
- Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
- Let cool. Seeds will keep in an airtight container at room temperature for 1 week.
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BROWN BUTTER PUMPKIN SPAETZLE | KITCHEN CONFIDANTE
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3/5 (1)Category Side DishCuisine AmericanCalories 492 per serving
- Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.
- Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.
- Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley, and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hot with shavings of parmesan cheese.
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- Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl. Stir in flour mixture.
- Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
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