October 4, 2013

Pumpkin Seeds

Posted in GOOD EATS ~ SITES/RECIPES tagged , , , , , , at 6:51 pm by PCOSLady

Pumpkin Seed Ideas

LEF.org states they are highly beneficial for you! Eat a 1/4 cup daily! Eaten 37 days straight you should see significant increases in your HDL cholesterol, also a 47% decrease in total cholesterol and a 78% reduction in LDL cholesterol… They modulate several cardiovascular disease risk factors… October 2012

Pumpkins belong to the gourd family, Cucurbitaceae… The US is currently the largest producer followed by Mexico, India and China…
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Paula shows a variety of ways to make them!

http://www.pauladeen.com/article_view/4_pumpkin_seed_snack_ideas?utm_source=email&utm_medium=newsletter&utm_campaign=04oct2013
4 Pumpkin Seed Snack Ideas — http://www.pauladeen.com
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http://www.pauladeen.com/article_view/4_pumpkin_seed_snack_ideas?utm_source=email&utm_medium=newsletter&utm_campaign=04oct2013
~ 4 Pumpkin Seed Snack Ideas … By The Paula Deen Test Kitchen

Here at The Paula Deen Test Kitchen, we carve an obscene amount of pumpkins in October and all through the fall. Don’t get us wrong, though; we love it! We get such a big kick out of carving ghoulish grins and sinister silhouettes. So, what’s the problem, you may ask?

Piles and piles of pumpkin seeds.

Because of our waste-not, want-not attitude, we firmly believe in the following motto: “Let no seed go to waste!”

Silly Seeds
4 cups pumpkin seeds
2 Tablespoons olive oil
1 Tablespoon Paula Deen Silly Salt

Preheat oven to 250 degrees. Line a baking sheet with parchment paper.

Remove pumpkin seeds from pumpkin and discard any pulp. Rinse seeds under running water to remove any remaining pumpkin. Spread seeds out on paper towels to thoroughly dry.

Toss pumpkin seeds with olive oil and sprinkle with Silly Salt. Spread seeds out in an even layer on the parchment lined baking sheet. Bake for 30 to 45 minutes, tossing every 15 minutes to prevent burning. Allow pumpkin seeds to cool before eating. Store in an airtight container at room temperature.

Sweet and Spicy Pumpkin Seeds
4 Tablespoons unsalted butter
4 cups pumpkin seeds, roasted and salted
1 1/2 cups light brown sugar
2 teaspoons chili powder

In a medium saucepan, melt butter. Add seeds and toss to coat in butter. Stir in brown sugar and chili powder. Spread onto a baking sheet lined with parchment paper. Let cool completely.

Pumpkin Seed Snack Mix

1 1/2 cups pumpkin seeds, roasted and salted
1/2 cup unsweetened coconut flakes
1/2 cup dried dates, chopped
1/2 cup unsalted almonds
1/2 cup candy coated chocolate pieces

In a large bowl, combine all ingredients until well incorporated. Store in an airtight container at room temperature.

Pepita Brittle
1 stick unsalted butter
1 cup light brown sugar
1/2 cup honey
1/2 teaspoon pumpkin pie spice
2 cups pumpkin seeds, roasted and salted

Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin pie spice and pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto a baking sheet lined with parchment paper. Let cool completely. Break into pieces. Store in an airtight container at room temperature.

Enjoy!

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