I love the kind of cooking that makes use of every scrap of food.
The feeling it gives you is reminiscent of olden times. I imagine aproned ladies bent over steaming pots and flaring ovens, stirring hearty stews and roasts that simmer in their own broths, using even the bones of the animals to braise for flavor. In those times the kitchen was the heart of a home, sweat and laborious hours went into preparing meals for the family, and nothing was left to waste.
Though I do enjoy a million advantages from living in a different time, I do still believe there is a wholesome ethic at the heart of this style of living. Waste not want not– just another way cliches are ruling my life. I believe technology has given us advantages that can benefit the homesteading lifestyle. We have access to unique ingredients, mixers to aid baking, forums that discuss different cooking techniques– all things that can give modern cooks and advantage. We are able to do a rare thing nowadays, where our questions can be answered in seconds, at the tip of our fingers. Any inquiries about how to make cheesecake, or how to compost garbage, or even the best knives to purchase– the knowledge can be had in the blink of an eye, and then we can go about living again. For me it’s the perfect combination of things I love, old ideas and new, that can make for a pretty ideal world in the here and now.
So while my pretty orange pumpkin was roasting away in the oven for tomorrow’s recipe post, I pondered what to do with the pile of shiny white seeds I had left before me. They had to be cooked, and roasted pumpkin seeds are a perfect treat this time of year.
Pumpkin things are often sweet, and as will be the muffins for tomorrow’s post, but today things had to get a little spicy.
Whole roasted seeds are a nutritious snack– they are filled with beneficial fats, vitamins, and minerals that are a part of a healthy diet. This fall while you carve creepy Tim Burton-esque jack-o-lanterns, root through the guts piled high on newspaper, and save your pumpkin seeds.
Spicy Roasted Pumpkin Seeds
You will need:
- 2 cups raw pumpkin seeds
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried garlic
- sprinkle of salt
Directions: Cut a medium sized baking pumpkin in half, gut the seeds and insides. Rinse the seeds, let them dry on a paper towel overnight (or less, they dry in the oven, but the longer they dry on the counter the better the crunch). Mix the seeds, oil, and seasonings. Preheat your oven to 350, spread the seeds on a cookie sheet and bake for 40 minutes, turning them with a spoon every so often. Let them cool awhile before eating.