Cooking Class:

Spiced- Toasted Pumpkin Seeds

I loved eating these as a kid…anything crunchy. Mom didn’t spice her seeds with cumin and curry, because she probably didn’t have those spices in her cupboard, in the 70s. She probably used oil, salt, pepper and garlic. I’m sure we had all those ingredients when I grew up.

I like spicy Indian foods, so I thought using the spices could give the seeds a flavor I love. The smokey oil would ad a tasty element too. This has got to be one of the easiest recipes in the book. It’s simple to alter it to your taste…just add the seasonings you like!

There are a couple important things you need to do for sure when you are preparing this recipe. First, be sure to get as much pulp off as you can, when you are rinsing and separating the seeds. Second, be sure to let the seeds get really dry after rinsing before toasting. I dried mine on a screen. It took a couple days to get them dry. 

That’s it…pretty simple! Short class today…Thanksgiving week!

Homemade chili powder recipe:

https://www.chefnicky.com/recipes-1/easy-homemade-chili-powder-recipe

Get the smokey oil I used:

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