Pumpkin Seed Bread
HEALTHY
MAKE-AHEAD
MAKES 2 SMALL LOAVES
ingredients
1 1/8 teaspoons active dry yeast
1 1/2 cups water, at room temperature
1 3/4 cups plus 1 1/3 cups unbleached all-purpose flour
1 cup cornmeal, plus more for sprinkling
1 tablespoon kosher salt
1 1/3 cups toasted pumpkin seeds (6 ounces)
directions
Dissolve 1/8 teaspoon of the yeast in 1 cup of the water. Stir in 1 3/4 cups of the flour. Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water. Put 1 cup of the cornmeal in a large heatproof bowl. Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool. Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough. Transfer to a floured surface and knead until smooth and elastic, about 15 minutes. Knead in the pumpkin seeds. Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times. Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal. Turn the dough out onto a work surface and divide in half. Shape each half into a round loaf. Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500掳. Fill a roasting pan with water and set it on the bottom rack. Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes. Reduce the oven temperature to 450掳 and bake for 20 minutes longer. Let the loaves cool on a rack for 45 minutes before slicing into eighths.
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--Pumpkin Seeds Recipes
Ingredients:
1 medium pumpkin (5 to 7 pound size), reserve seeds
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper, or to taste
1 1/2 tablespoon peanut oil
Directions:
Heat oven to 250F.
Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. Spread seeds on parchment in an even layer. Bake until dry,stirring occasionally, about 1 hour. Let cool.
In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.
Transfer to bowl with spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
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This recipe for Sweet And Spicy Pumpkin Seeds serves/makes 1 cupGourmet pumpkin seed's Any recipes?
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted
preparationPreheat oven to 250掳F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400掳F oven until warm enough to spread, 1 to 2 minutes.)
Pumpkin-Crusted Trout
Servings = 2 | Serving size =4 ounces trout
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
Serve with Wild Rice.
1 egg white
1/2 tsp grated lemon peel
1/4 tsp salt
1/4 cup tarragon
1/8 tsp ground mustard
1/8 tsp fresh ground black pepper
2 ounces dried pumpkin seeds
2 tsp grapeseed oil
2 4 ounce trout filets
juice of 1/2 lemon
Preheat the oven to 400掳F. Place a large skillet in the oven.
Whisk together the egg white, lemon peel, salt, tarragon, ground mustard and black pepper.
Place the pumpkin seeds in a mini chopper and chop until the seeds are broken into small pieces. This should take only about 5 - 8 pulses. Alternatively, you can place the seeds in a zipper bag and crush them using a rolling pin.
When the pan is hot dredge the flesh side of the fish in the egg white mixture. Then dredge in the pumpkin seeds. Coat only one side of the trout.
Place the grapeseed oil in the hot pan swirling to coat the bottom of the skillet well. Place the trout, coated side down, in the pan. Cook for 8 minutes and add the lemon juice to the pan. Cook for 2 - 4 minutes more and serve.
Sweet %26amp; Spicy Pumpkin Seeds1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.
Makes one cup.
Curried Pumpkin Seeds1 egg white
2 teaspoon curry powder
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375.
In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed.
Makes one cup.
Black Tea %26amp; Butter Pumpkin SeedsYou can use many different types of tea here. I opted for a smoky black one, but you can go for one infused with other flavors, or even tisanes (I have a dried lime tea that I be would be interesting in this recipe). Choose a tea that is fragrant and has a pronounced flavor for best results.
1 teaspoon (black) tea
3 tablespoons unsalted butter, melted
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375.
Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside.
In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well. Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with the ground tea. Taste and season with more salt if needed.
Makes one cup.
Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
Makes 8 to 10 servings.
You can bake them in the oven 375 for 10 mins take them out and add toppings like salt or garlic, or sugar and cinnamon! God Bless
try this one..
Spicy Pumpkin Seeds
by Linda Larsen
These crunchy, savory seeds will be devoured by the handful. You can find pumpkin seeds in the health food section of your grocery store - or use the ones that you scoop out of your Jack-O-Lantern.
INGREDIENTS:
2 cups raw pumpkin seeds
1/4 cup butter, melted
1/2 tsp. Tabasco sauce
1 tsp. cayenne pepper
1/2 tsp. cumin
1 Tbsp. chili powder
PREPARATION:
Place pumpkin seeds on ungreased cookie sheet. Mix together butter and Tabasco sauce and drizzle over the seeds. Combine spices and sprinkle over the coated seeds. Toss well to coat. Bake at 300 degrees 35-45 minutes until golden brown and crisp, stirring seeds once halfway through baking. Store in airtight container.
Sprinkle them over a composed salad (arranged on a plate) or a serving of tossed salad already on salad plate ....... just as you would do with croutons or sunflower seeds ....
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