Dinner At Sheila's
The web just got a lot more delicious.
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TOASTED PUMPKIN SEEDS
Why bother toasting pumpkin seeds when you can buy them pretoasted? Because they’ll have an irresistibly nutty flavor that the store-bought version never does. That is what the Thanksgiving issue of Food and Wine magazine from 2007 states! I came across this recipe last year as I was doing my annual “look through all past Thanksgiving issues of any food magazines I haven’t gotten rid of to date” ritual before planning my Thanksgiving menu. And I’m so glad I did. I served these little gems and other hors d’oeuvres with drinks last year before our Thanksgiving dinner. This is a keeper for anytime you want a salty little nibble to go with a cocktail…and did you know pumpkin seeds are good for you? It’s a win win!
Toasted Pumpkin Seeds
Makes 1 cup
1/4 cup extra-virgin olive oil
1 cup raw pumpkin seeds
3/4 teaspoon kosher salt
In a medium skillet, heat the oil over moderately high heat. When the oil is hot, add the pumpkin seeds and cook until puffed and browned, about 3 minutes; if they start popping, cover the skillet.
Transfer the pumpkin seeds to paper towels to drain. Sprinkle with salt, let cool and serve.
Note: Pumpkin seeds are also known as pepitas. Each green seed is encased in a beige, slightly tough, but edible hull. You can hull the seeds yourself, but it is a tedious task. I recommend you buy them already hulled. You will find them in a well-stocked grocery or natural food store. After opening the package, they will stay fresh in the freezer for up to six months.
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If it’s October it must be Pumpkin Bread! This is a delicious quick bread recipe my sister first made years ago, and I’ve been making ever since tasting my first slice.
It’s a simple loaf to make… add the dry ingredients to the wet ingredients, fold in the raisins and walnuts, and into the loaf pan it goes.
I made a couple changes in the recipe. First, since my raisins seemed a little on the hard side, I soaked them in orange juice to cover just long enough to plump them up a bit. I figured a hint of orange would complement the pumpkin and spices and no harm there. Secondly, I decided to gild the lily by sprinkling a little sugar on top before baking ( it gives a nice crunch to the crust), and since I had a bag of pumpkin seeds in the pantry why not throw some of those on top as well?
Aside from being a really flavorful bread, and easy to make ( I use my hand mixer for this one, but a wooden spoon would work as well), the loaves freeze beautifully. They’ll make a great addition to your Thanksgiving table or you can serve them for breakfast Thanksgiving weekend. Make sure you bake extra because you’ll want to have one for snacking now!
Pumpkin Bread
2 eggs
1/2 cup canola oil
1 and 1/2 cups sugar
1 and 1/2 cups pumpkin puree (canned is fine)
1 and 2/3 cups flour
1 teaspoon baking soda
1 and 1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon each cinnamon, cloves, and nutmeg or 3 teaspoons pumpkin pie spice (I’ve always used the individual spices)
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 325 degrees.
Mix sugar, eggs, oil, and pumpkin together. Sift the dry ingredients and add to the pumpkin batter.
Add raisins and nuts.
Bake in a greased and floured 9 by 5 inch loaf pan.
Bake for 1 hour and 15 minutes or til tests done.
Cool in pan 30 minutes. If not using the pumpkin seeds, you can sprinkle the cooled loaf with powdered sugar.
