3D Interiors

This time of year there is a crunch underfoot as the leaves start falling from the trees.  That's when I start yearning for another kind of crunch: TOASTED PUMPKIN SEEDS.  This is a tradition that I make for my family each year.   Pumpkin seeds seasoned just right with a little bit of a bite and a great flavor, initiate the Fall season for me and they are good for you!

I take the seeds that my family digs out of their pumpkins and clean them in a bowl.  This is not painstaking work, just rinse well, pick out the pulp and chunks of pumpkin and then pour the seeds into a strainer. The seeds will feel very slimy, so rinse them again while they are in the strainer to get some of the slimy feeling off.   Then, use a clean kitchen towel or paper towel to dry the seeds somewhat but not completely.  Put parchment paper on a cookie sheet and spread the seeds out so they are not in clusters.  Sprinkle them with the following:

* Willow House tuscan roasted garlic seasoning  (http://cypress.willowhouse.com)

* Tony Chachere's original Creole Seasoning

* Seasoned salt

* Chili powder

~ The more you sprinkle the more zesty and possibly salty they will be, so flavor to your personal preference ~

Very lightly turn the seeds while sprinkling to make sure you get both sides, however DO NOT COAT the seeds heavily or they will be too salty.

Place the cookie sheet with the sprinkled seeds in a 350 degree oven for 20 minutes and watch the seeds for a light brown toasted appearance.  You might need to lightly turn the seeds with a spatula once during the first 20 minutes if you have a large quantity of seeds.  Check the seeds after 20 minutes and cook about 5-10 minutes more if they are not lightly browned after 20 minutes.  When lightly browned, take them from the oven and let them cool on the parchment paper on the cookie sheet.  When the tray and seeds have cooled it is safe to handle the seeds and eat with your hands.  Pumpkin seeds are more fiberous than nuts but have a wonderfully tasty crunch.   My guests love them and my kids look forward to eating them each year as their reward for their hard work carving pumpkins.

Enjoy!

Ramekin bowl by Mario Batali (http://cypress.willowhouse.com )

 Pumpkin seed nutritional information http://www.ehow.com/about_5413055_pumpkin-seeds-nutrition.html