Barefoot by the Sea: Sandy, with a side of pumpkin seeds

Tuesday, October 30, 2012

Sandy, with a side of pumpkin seeds

We are in hurricane mode today, as so many people on the East Coast have been.  It's actually pretty scary. I think about keeping the family safe, being as prepared as we can, having enough food and just trying to anticipate what will happen.  The problem is, we really don't know.  We know we will get a lot of rain and wind and can only pray that we don't suffer too much damage.  We have several large trees around our house that could be potential problems.  

Yesterday, our schools were closed so I prepared as best I could, by making sure our water was stocked, our flashlights were charged, candles were ready and we were all clean, in case it will be a few days without a shower.  I also cooked and made a big pot of chicken soup, pumpkin muffins, roasted pumpkin seeds (from Sunday evening's carving) and homemade bread (used the bread machine this time, tasty but not nearly as good as making it with my own hands).  It felt good to prepare and make sure we had snacks on hand in case we lost power and had to and needed easy grab and go snacks.  

Here is the recipe I used...
3 cups hulled pumpkin seeds
3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground cayenne pepper or more to taste (optional)
Preheat the oven to 300*F. Line a baking sheet with parchment paper, or lightly oil the baking sheet. 

Place the pumpkin seeds in a medium-sized bowl. In a small bowl, combine the oil, curry powder, salt, and cayenne, if using; stir well. Pour over the pumpkin seeds and toss to coat well. Transfer the pumpkin seeds to the pan and spread out into a single layer. 

Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy: Shake or stir the seeds occasionally for even cooking. Check frequently during the last 5 minutes; do not allow the seeds to become scorched. 

Transfer the seeds to a medium-sized bowl to cool completely: The seeds will become crisp as they cool. Store in an airtight jar for 1 week at room temperature or for up to 1 month in the refrigerator.
More about this healthy snack!  Pumpkin seeds are nutrient-rich nuts. They contain high amounts of trace minerals such as magnesium, manganese and phosphorus, which are important in brain health and development. Pumpkin seeds are also good sources of iron, copper, zinc and protein. A serving size of pumpkin seeds consists of a quarter cup. The recommended daily value that you get from pumpkins seeds consists of 46.1 percent magnesium, 16.9 percent protein and 17.1 percent zinc. They will also give you 28.7 percent of your daily iron requirement.
Hope you are staying safe in this wild weather!  It's definitely been an interesting couple of weeks.  Earthquake last week and a hurricane this week....how is it where you are? 

6 comments:

  1. I love roasted pumpkin seeds! I usually just do the salt variety, but this sounds really good! I feel like maybe a chili powder variety would be good too...i need to find a pumpkin!

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    1. I love the salt variety too but yes, chili would be yummy!

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  2. Growing up I can remember my Mom baking pumpkin seeds. I will have to try your recipe also.

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    1. Love the addition of the curry. It's sort of a modern version! :) Hope you are well!

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  3. Yum, sounds good! We are in MO so luckily we don't have to worry about the hurricane. Hope you guys are doing ok!

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    1. Thanks! All is well today - what a difference a day makes. Still, it's horrible what devastation one storm can cause!

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