PUMPKIN SEEDS (PEPITAS) EIGHT WAYS
The options are endless for roasted pumpkin seeds (peptitas). Here are 8 flavorful ways to enjoy these tasty little seeds.
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 25m
Number Of Ingredients 38
Steps:
- Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
- Combine all ingredients and spread in a single layer on prepared sheet pan.
- Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.
Nutrition Facts : ServingSize 1 /4 cup, Calories 169 kcal, Carbohydrate 4 g, Protein 9 g, Fat 14 g, SaturatedFat 3 g, Sodium 5 mg, Fiber 2 g, UnsaturatedFat 11 g
PUMPKIN SEED (PEPITA) SALSA
Make and share this Pumpkin Seed (Pepita) Salsa recipe from Food.com.
Provided by Outta Here
Categories < 30 Mins
Time 25m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
- Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
- In a medium bowl, combine all ingredients and mix.
- Can be refrigerated for up to 1 week.
- Serve cold or room temperature.
CHEF JOHN'S PUMPKIN SEED BRITTLE
The procedure for brittle is very simple, but there are points in the recipe when you have to move fast. Once your sugar mixture has turned a nice caramel color you have to immediately turn off the heat, add baking soda (be careful), add the seeds (be careful), and mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful).
Provided by Chef John
Categories Desserts Candy Recipes Brittle
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Line a baking sheet with a silicone baking mat or parchment paper.
- Stir pumpkin seeds and sea salt together in a bowl.
- Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.
- Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 49.6 g, Cholesterol 12.7 mg, Fat 6.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 283.6 mg, Sugar 37 g
PAPADZULES (EGGS AND ASPARAGUS IN TORTILLAS WITH PEPITA SAUCE)
A dish from the Yucatán Peninsula in southeastern Mexico, papadzules are similar to enchiladas in that they feature tortillas that are dipped and coated in a sauce, then filled, rolled and topped with more sauce. Traditionally, papadzules are served with hard-boiled eggs and topped with a toasted pepita sauce and a spicy habanero-tomato salsa. In this late-spring version, jammy eggs and blanched asparagus serve as the filling, and an uncooked sauce of pepitas and jalapeños finishes everything off. Be sure to cook the eggs for the full 6½ minutes or the yolks will be too runny.
Provided by Rick A. Martinez
Categories brunch, dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water. Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook, adjusting the heat to maintain a gentle boil, for 6½ minutes for jammy eggs with a soft and runny yolk (or longer for medium- or hard-boiled eggs). Transfer the eggs to the bowl of ice water and chill until just slightly warm, about 2 minutes. (Keep the water boiling.) Gently crack the eggs all over and peel, starting from the wider end, which contains the air pocket. That gap between egg and shell makes peeling easier. Cut the eggs into quarters. Set 8 quarters aside for serving.
- Add the asparagus to the same pot of boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain, transfer to a medium bowl and let sit until ready to assemble.
- Heat a tortilla in a small skillet over medium heat, turning once, until warm, about 1 minute. Wrap in a clean kitchen towel or foil. Repeat with the remaining tortillas, stacking and wrapping them in the towel.
- Reserve ¼ cup pepitas and ¼ cup scallions for garnish. Combine remaining pepitas, remaining scallions, the garlic, jalapeños, cilantro, lime juice, 3 cups water and salt (1 teaspoon coarse kosher salt or 2 teaspoons Diamond Crystal) in the jar of a blender. Purée until smooth and the consistency of heavy cream. Taste and season with salt and lime juice if necessary. Transfer to a medium bowl.
- Working one at a time and using tongs, dip a tortilla into the purée, turning to completely coat in sauce. Transfer to a baking sheet as you go.
- Arrange 4 egg quarters and a few pieces of asparagus down the center of each tortilla. Fold one side over, then roll up the tortilla. Place seam-side down on a plate. Repeat with the remaining tortillas, dividing among plates and spooning the remaining pepita purée over. Top with the reserved pepitas, scallions, egg quarters and any remaining asparagus.
TOMATO-AND-PUMPKINSEED SALSA
Sikli' p'aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Provided by Mark Bittman
Categories quick, condiments, dips and spreads
Time 30m
Yield Yield: About 2 cups
Number Of Ingredients 5
Steps:
- On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes). Cool and peel the tomatoes and garlic.
- Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and purée; add 1/2 cup of the pumpkinseed powder and taste. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
- Serve with tortilla chips. (Or anything else.)
TOASTED PUMPKIN SEEDS ( PEPITAS)
Make and share this Toasted Pumpkin Seeds ( Pepitas) recipe from Food.com.
Provided by Tonkcats
Categories Lunch/Snacks
Time 40m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Wipe fibers from pumpkin seeds but do not wash them.
- Coat seeds with mixture of oil and margarine.
- Spread seeds on a baking sheet.
- Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.
Nutrition Facts : Calories 886.6, Fat 81.9, SaturatedFat 14.7, Sodium 108.8, Carbohydrate 13.9, Fiber 7.7, Sugar 1.8, Protein 39.1
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