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Wednesday, October 29, 2014

Recipe #6: Crunchy Punk1n S33dz

This recipe may be plagiarized from somewhere else, but I can't remember since I can't find the original. So I'm just going off the assumption that, like many other recipes I've made over the years, it's probably a mixture of a couple of recipes I found. Which makes it original! (Please don't sue me)

Crunchy Punk1n S33dz
"Made with 0% olive oil! (Cuz olive oil's gross)"


 Ingredients
  • 1 or more pumpkins
  • Water
  • Salt
  • Cracked pepper
  • Paprika
Directions
  1. Preheat the oven to 400°F. Oh wait. Don't do that yet. They're not ready to cook.
  2. Disembowel the pumpkins by cutting a hole in the top or bottom and scraping out everything inside. Set the seeds aside, discard the guts, and carve/sculpt the pumpkin and put it out on your front porch with a candle inside it.
  3. Wash the seeds to remove as much of the pumpkin intestine as possible. This can easily be done just by swishing them around in a bowl of water. Drain as needed.
  4. Put the pumpkin seeds in a large bowl with enough water to cover the seeds (they'll probably float, but that's okay). Add 1½ tsp. of salt to every cup of water in the bowl. Let it sit overnight.
  5. In the morning before work, drain 'n' strain the seeds. Put the seeds in a single layer on a cookie sheet lined with tin foil. Sprinkle with more salt, cracked pepper, and paprika. This is when you could add other ingredients for other flavors; for example, garlic salt, cinnamon and sugar, chipotle seasoning, I dunno.
  6. Now heat up the oven to 400°F and put the sheet in. Let it cook for 20 minutes.
  7. Remove the seeds from the oven and sift and turn them over on the sheet with a wooden spoon. Return to the oven for 8 more minutes.
  8. Done! Let them cool and then feel free to enjoy. These are the crunchy variety of pumpkin seeds, not the chewy, oily kind. They'll be a great high-magnesium snack for you during your work day!
YIELD: 1 mess of pumpkin seeds per pumpkin used.
____

Washes down well with...  Water. Them's pretty salty, so you'll probably want to keep on washing 'em down.

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