November 24, 2011 § Leave a comment
Before I made these, as a by-product of making pumpkin pie, I had never eaten a pumpkin seed before.
In the game Glitch, recently there was a holiday called Zille-o-ween which was an in game version of Halloween. Players grew pumpkins and got to make jack-o-lanterns, pumpkin pie, pumpkin ale, and other pumpkin based foods. When you cut up the pumpkins to make these foods, you got roasted pepitas!
So, when I was cutting up some pumpkins to make pie and pulled out the seeds, I thought “Hey! I got pepitas!”
So anyway these are amazingly delicious and super duper healthy for you. Just don’t eat them all at once!
- 1 1/2 cup of pepitas
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp olive oil
- Scoop seeds out of pumpkin
- Rinse with cold water to remove as much membrane as possible
- (optional) Boil with salt water for 10 minutes, this gives it a flavor more similar to sunflower seeds
- Place on paper towels in a single layer and let dry overnight
- Pre-heat oven to 325 degrees
- Mix seeds, oil, salt, and pepper together
- Spread seeds out in single layer on foil lined baking sheet
- Cook for about 25 minutes or until golden brown
- Try to wait for them to cool before eating!
November 8, 2011 § 1 Comment
One of my favorite snacks is channa.
While channa is simply the Indian word for chickpea, in Trinidad it also means a roasted chickpea snack.
I loved the excitement of someone coming back from Trinidad, because it would always mean that they were bringing back snacks. Tamarind balls were great, coconut cake was ok, and toolum was fairly gross, but I could eat the whole bottle of channa all by myself. They came in what looked like old rum bottles that had the labels cut off and had channa poured in to the very top. While that is a lot for a little girl to eat, at least I was getting protein and not sugar.
I actually made channa the first time when I was in Japan, and it is fairly easy to make, quick, and delicious. Plus, channa is healthy for you!
Soaking the Chickpeas
I recommend purchasing dried chickpeas, since I am always wary of the chemicals that can leak from can linings.
There are two ways to soak chickpeas (and all beans) a quick way, and overnight. I am lazy, so I did it the quick way.
- Soaking Overnight: Place 1 cup of chickpeas in 3-4 cups of water and soak overnight. Drain and rinse.
- Quick soak
- Place 1 cup of chickpeas in 3-4 cups of water
- Allow water to boil for 5 minutes
- Remove from heat and let stand for 1 hour
- Drain and rinse
Roasting the Chickpeas
- 1 cup soaked chickpeas
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 1 1/2 tablespoon olive oil
- 2 tablespoons Shadow beni (optional)