Walking through the season
Collecting and things

Seasonal eats, roasted pumpkin seeds and more

Seasonal-treat
Roasted pumpkin seeds

When we carve pumpkins each year we always save the seeds and roast them. After years of trial and error we've come up with a simple process for the perfect crunchy seeds. The key, I've discovered is in the drying.

Here's our very simple process:

After collecting the seeds spread them out on trays or greaseproof paper and let them dry for two days. When dry, toss them in a bowl with a few drops of olive oil. You want the seeds to have a very, very light coating of oil. If you need more than a few drops of oil add more a little bit at a time.

Preheat the oven to around 200C (around 400F). Spread the seeds on a tray and sprinkle with sea salt (try not to overlap seeds too much).  Roast in the oven for between 5 and 10 minutes keeping an eye on them. You'll here popping sounds as some of them crack open. Remove from the oven when they're golden brown. 

Butternut squash seeds are also great roasted this way but they take less time to dry because they're smaller.

The bowl was a birthday gift from my friend Cara. It's by Kent potter, Kevin Warren, I love his birds.


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We eat a lot of salads, year round. As the weather gets colder and I crave heartier foods I tend to make a lot of salads with steamed vegetables and roasted root veggies. We serve these slightly warm or room temperature. This is my very favourite dressing to use this time of year:

Tahini Dressing

Ingredients

  • 1/2 cup tahini 
  • 2 cloves crushed garlic
  • 5 tbsp fresh lemon juice
  • 2 tbsp honey 
  • 1/2 cup water
  • 5 tbsp soy sauce 1/4 tsp salt 
  • 1/4 tsp cayenne pepper 

Blend all the ingredients until smooth.

This recipe dresses two or three large family-sized salads. The tahini solidifies a little in the fridge, just stir it up and add a little more of the liquid ingredients if it's too thick.

Other ingredients we add to these salads to turn them into main courses are crunchy lettuces or rocket (arugula), various pulses (cannellini beans, black beans, lentils, barlotti beans, etc.), nuts and seeds.

Do you have favourite autumn foods and drinks?

 

Comments

Rachel

roasted pumpkin seeds are so yummy !

Katherine

I love roasted pumpkin seeds, too! I posted a photo of mine on my blog, as well. But I didn't have the patience to wait for them! We roasted them right away. :)

Patricia

A cinnamon stick in just about everything this time of year tastes so warming. I had cinnamony creamy rice cereal with maple syrup and walnuts (gluten free and dairy free but still yummy) this morning, and I made mashed sweet potatoes and apples (boiled with a cinnamon stick!) to go along with it. We'll use the sweet potato mix to make my grandmother's recipe for sweet empanadas, which I have never tried to make before. Oh, and chili with black beans tonight felt very autumny, in home-made tortillas that my kids call mommy-tillas, and stuffed with lots of fresh spinach from our CSA share.

margie oomen

soup, soup, more soups
fresh biscuits from the oven
curry (i could eat curry every day)
for drinks
seasonal spiced beers
and this week I tried single malt scotch for the very first time and is was so smooth and warm ( I blame it on reading the outlander books)

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