Green Pumpkin Seed Sauce Recipes

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CHICKEN IN GREEN PUMPKIN-SEED SAUCE



Chicken in Green Pumpkin-Seed Sauce image

Categories     Chicken     Low/No Sugar     Cinco de Mayo     Hot Pepper     Spring     Healthy     Tomatillo     Cilantro     Seed     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Chicken
5 cups water
6 chicken thighs with skin and bones
1/4 large white onion
3 garlic cloves, halved
3 large fresh cilantro sprigs
1 teaspoon fine sea salt
Sauce
1 2/3 cups shelled pepitas (pumpkin seeds)
6 whole black peppercorns
12 ounces tomatillos, husked, rinsed, coarsely chopped
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro
3 medium serrano chiles, chopped with seeds
2 garlic cloves, chopped
1 teaspoon fine sea salt
6 tablespoons corn oil

Steps:

  • For chicken:
  • Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
  • Meanwhile, begin sauce:
  • Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
  • Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
  • Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

SPICED PUMPKIN SEEDS



Spiced Pumpkin Seeds image

These pumpkin seeds make a great tasting and healthy snack.

Provided by Carol

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

1 ½ tablespoons margarine, melted
½ teaspoon salt
⅛ teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
  • Bake for 1 hour, stirring occasionally.

Nutrition Facts : Calories 90.2 calories, Carbohydrate 8.9 g, Fat 5.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 213.7 mg, Sugar 0.2 g

GREEN PUMPKIN SEED SAUCE



Green Pumpkin Seed Sauce image

Number Of Ingredients 10

3/4 cup raw shelled pumpkin seed (pepitas)
1/2 cup lightly packed cilantro sprigs
1/2 pound tomatillos, husked, rinsed and quartered
2 , serrano chile kimmy, , chopped with seeds
3 tablespoons chopped white onions
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 to 1 cup fat-free reduced-sodium chicken broth
1 tablespoon olive oil or vegetable oil

Steps:

  • 1. In a dry skillet toast the pumpkin seeds over medium heat, stirring, until they pop around in the pan, start to brown, and release their aromas, 3 to 4 minutes. Transfer to a bowl to cool. When they are cool, grind to a fine powder in a spice grinder. (I use a coffee grinder reserved for spices.) Put the ground pumpkin seeds in a blender. Add the cilantro, tomatillos, serrano chiles, onion, oregano, cumin, salt, and 1/2 cup of the broth. Purée as smooth as possible. If the sauce is too thick, add enough broth to make the mixture the consistency of heavy cream. 2. Heat the oil in a medium saucepan over medium heat. Add the sauce and cook, stirring, 2 minutes. Reduce the heat to low and simmer the sauce, uncovered, stirring frequently, 15 minutes. Adjust seasoning. The sauce is ready to use, or store, in a jar or plastic container, cover and refrigerate up to 3 days or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GREEN BEAN SALAD WITH PUMPKIN SEED DRESSING



Green Bean Salad with Pumpkin Seed Dressing image

Categories     Bean     Vegetarian     Quick & Easy     Low/No Sugar     Summer     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 10

1/2 cup green (hulled) pumpkin seeds (not roasted; 2 1/4 oz) or pine nuts (2 1/2 oz)
1 small garlic clove, minced
1/4 cup extra-virgin olive oil
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
3/4 lb green beans (preferably haricots verts)
2 small tomatoes (1/2 lb total), halved, seeded, and cut lengthwise into 1/4-inch-wide strips

Steps:

  • Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
  • Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
  • Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.

GREEN PIPIAN



Green Pipian image

This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.

Provided by Martha Rose Shulman

Categories     dips and spreads, one pot

Time 40m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 romaine lettuce leaves, torn into pieces
1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1/4 cup loosely packed chopped cilantro
1 1/2 cups chicken stock
1 tablespoon canola or extra virgin olive oil
Salt, preferably kosher salt, to taste

Steps:

  • Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
  • Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
  • Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams

CRISPY CHICKEN BREASTS WITH SPINACH-AND-GREEN-PUMPKIN-SEED SAUCE



Crispy Chicken Breasts With Spinach-And-Green-Pumpkin-Seed Sauce image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

1/2 pound spinach, well rinsed and tough stems removed
1/4 cup green pumpkin seeds
1 tablespoon chopped tarragon
1 tablespoon chopped Italian parsley
1/2 teaspoon minced garlic
1 teaspoon lemon zest, grated
3/4 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 whole chicken breasts, boned, skin attached
Red-pepper flakes
Salt and freshly ground black pepper to taste
Olive-oil spray or olive oil for brushing

Steps:

  • To make the sauce: Bring a large kettle 2/3 full of lightly salted water to a boil and add the spinach. Cook until the spinach is wilted, about 1 minute. Immediately drain and plunge the spinach into a large bowl of cold water to stop cooking. When cool, drain the spinach and squeeze it with your hands to extract as much liquid as possible. Transfer to a blender and add the seeds, tarragon, parsley, garlic, zest and stock. Season with salt and pepper and process until very smooth. With the motor running, drizzle in the olive oil. Set aside.
  • To make the chicken, halve each breast. Using a sharp knife, score the skin of each in 3 places and sprinkle each breast with a pinch of red-pepper flakes and salt and pepper.
  • Heat 2 large, heavy skillets, preferably cast iron, over high heat until very hot. Spray or brush skin side of each breast with olive oil and place skin-side down in one of the skillets. Spray the top of the breasts with oil and place the second skillet on top of the breasts, weighing it down with a foil-covered brick or a similar weight. Lower the heat to medium and cook until cooked through, 6 to 10 minutes depending on thickness.
  • To serve, gently heat the sauce over low heat. Pour a pool of sauce on each of 4 dinner plates. Slice the chicken breasts on the bias and fan the slices over the sauce and serve immediately with mashed beans or mashed potatoes.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 501 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN PUMPKIN SEED SAUCE



Green Pumpkin Seed Sauce image

Number Of Ingredients 10

3/4 cup raw shelled pumpkin seed (pepitas)
1/2 cup lightly packed cilantro sprigs
1/2 pound tomatillos, husked, rinsed and quartered
2 , serrano chile kimmy, , chopped with seeds
3 tablespoons chopped white onions
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 to 1 cup fat-free reduced-sodium chicken broth
1 tablespoon olive oil or vegetable oil

Steps:

  • 1. In a dry skillet toast the pumpkin seeds over medium heat, stirring, until they pop around in the pan, start to brown, and release their aromas, 3 to 4 minutes. Transfer to a bowl to cool. When they are cool, grind to a fine powder in a spice grinder. (I use a coffee grinder reserved for spices.) Put the ground pumpkin seeds in a blender. Add the cilantro, tomatillos, serrano chiles, onion, oregano, cumin, salt, and 1/2 cup of the broth. Purée as smooth as possible. If the sauce is too thick, add enough broth to make the mixture the consistency of heavy cream. 2. Heat the oil in a medium saucepan over medium heat. Add the sauce and cook, stirring, 2 minutes. Reduce the heat to low and simmer the sauce, uncovered, stirring frequently, 15 minutes. Adjust seasoning. The sauce is ready to use, or store, in a jar or plastic container, cover and refrigerate up to 3 days or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PUMPKIN SEED-CRUSTED PORK TENDERLOIN ROAST



Pumpkin Seed-Crusted Pork Tenderloin Roast image

I'm sharing not only what I think is the perfect fall roast, but two key culinary skills-how to properly cook lean meat and how to make a fast, easy, and delicious pan sauce.

Provided by Chef John

Categories     Pork Tenderloin

Time 45m

Yield 2

Number Of Ingredients 13

1 (1 1/4 pound) pork tenderloin, trimmed
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons vegetable oil
1 tablespoon Dijon mustard
2 teaspoons maple syrup
¼ teaspoon ground cumin
⅓ cup finely chopped pumpkin seeds
1 cup chicken broth, divided
2 tablespoons rice vinegar
2 teaspoons balsamic vinegar
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
  • Heat vegetable oil in an oven-proof pan over high heat. Sear pork in the hot oil until well-browned on all sides. Turn off the heat, and transfer to a plate.
  • Mix mustard, maple syrup, and cumin together in a small bowl. Use a spoon to spread mustard mixture all over the surface of the pork, getting as thick a layer as possible.
  • Transfer the pumpkin seeds on top of the mustard mixture in a thick layer, and lightly press down into the surface. Press pumpkin seeds into the sides as well.
  • Transfer pork back into the pan and add 1/2 cup of broth.
  • Roast in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate and cover loosely with foil.
  • Place the same pan back over medium-high heat and add remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar. Stir with a spoon and bring to a boil.
  • Cook until liquid has reduced by half, about 1 minute. Turn off the heat and stir in butter. Taste for seasoning and serve over sliced pork.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 11.7 g, Cholesterol 156.2 mg, Fat 32.9 g, Fiber 1 g, Protein 50.4 g, SaturatedFat 12 g, Sodium 2313.1 mg, Sugar 5.5 g

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