Pumpkinseeds Recipes

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PUMPKIN SEEDS

Provided by Food Network Kitchen

Time 1h

Number Of Ingredients 0



Pumpkin Seeds image

Steps:

  • Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  • Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
  • Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  • Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
  • Sweet Toss with cinnamon and sugar (do not use salt in step 4).
  • Indian Toss with garam masala; mix with currants after roasting.
  • Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
  • Italian Toss with grated parmesan and dried oregano.
  • Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

PUMPKIN SEEDS

One of the best things about Halloween when I was a kid was the pumpkin seeds baking while we were finishing up the details on the carving. Serving size depends on the pumpkin

Provided by TishT

Categories     Lunch/Snacks

Time 35m

Yield 1 serving(s)

Number Of Ingredients 4



Pumpkin Seeds image

Steps:

  • Wash your pumpkin seeds (get all of the pumpkin off them).
  • Boil 1 quart of water.
  • After water has boiled, place the clean seeds and 1/8 cup of salt into water for 10 minutes- stir the whole time.
  • Melt 2 Tbs of butter.
  • Drain the seeds and mix them with the butter (add some salt if you want).
  • Place the seeds on a 2 layer tin foiled pan and place in oven at 350 F for 30 minutes.
  • Do not refrigerate seeds- put them in a sealed bowl and leave them on the kitchen table.

Nutrition Facts : Calories 203.6, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 14184.1, Protein 0.2

1 quart water
pumpkin seeds
2 tablespoons salt
2 tablespoons butter

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  • Full of Valuable Nutrients. Pumpkin seeds are also known as “pepita” — a Mexican Spanish term. Unlike the hard white seeds from a carving pumpkin, most pumpkin seeds bought at the supermarket don’t have a shell.
  • High in Antioxidants. Pumpkin seeds contain antioxidants like carotenoids and vitamin E (4, 5, 6). Antioxidants can reduce inflammation and protect your cells from harmful free radicals.
  • Linked to a Reduced Risk of Certain Cancers. Diets rich in pumpkin seeds have been associated with a reduced risk of stomach, breast, lung, prostate and colon cancers (5).
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  • Packed full of essential nutrients your body needs. When bought for human consumption, pumpkin seeds are without the shell and are dark green in colour and oval in shape.
  • May reduce the risk of certain cancers. Pumpkin seeds are rich in antioxidant nutrients, which play a key role in decreasing cancer risk. Preliminary research suggests that pumpkin seed extracts provide high antioxidant activity and high lingan content showed to have strong results for reducing certain cancers, such as colon, stomach, breast and prostate.
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  • Start by removing as much pulp as you can from the pumpkin seeds, and place them in a mixing bowl.
  • Fill the mixing bowl with water. Wwirl the seeds around to remove every last bit of pulp. Either remove them from the bowl with your fingers or a slotted spoon.
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  • Crunchy, delicious pumpkin seeds are high in calories; about 559 calories per 100 g. Also, they are packed with fiber, vitamins, minerals, and numerous health-promoting antioxidants.
  • Their high calorific value mainly comes from protein and fats. Moreover, pepitas are especially rich in monounsaturated fatty acids (MUFA) like oleic acid (18:1) that helps lower bad LDL-cholesterol and boosting good HDL-cholesterol levels in the blood.
  • Pumpkin seeds carry good-quality protein. 100 g seeds provide 30 g or 54% of recommended daily allowance of protein. Also, the seeds are an excellent source of amino acid tryptophan and glutamate.


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