Tag Archive | Pumpkin

Pumpkin Seeds

pumpkin-seeds-1375500_960_720It’s the time of year to start carving out those pumpkins in any number of fantastic designs and shapes — even just plain jack-o-lanterns. When you’re sitting on the floor with your arms up to the elbow in pumpkin guts, remember to separate and keep those seeds! Fixed properly, they’re a low-calorie, high-mineral snack that’s just irresistible and recommended by the World Health Organization as a tasty way to get your zinc!


Fresh pumpkin soup garnished with pumpkin seeds

Everywhere on the internet and in health magazines you can read about the benefits of eating pumpkin seeds, and it’s easy to incorporate them into your diet:  in cookies, on salads, as a snack. While pumpkin seeds are available year-round in the grocery and health food stores, why not take advantage of making your own? It’s easy to do, and the aroma in your house will almost be reward in itself.


Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.

Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.

Sweet Toss with cinnamon and sugar (do not use salt in step 4).

Indian Toss with garam masala; mix with currants after roasting.

Spanish Toss with smoked paprika; mix with slivered almonds after roasting.

Italian Toss with grated parmesan and dried oregano.

Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.



Cook Smart! Chicken and pumpkin stew


What a great season for fresh vegetables in stews and soups on these chilly evenings!  You can also save energy by using your slow cooker rather than heating up the stove or oven.  From Wisconsin Electric comes this recipe for energy saving Chicken & Pumpkin Stew made in your slow cooker.


1 (14.5-ounce) can diced tomatoes
1 can chicken broth
1 tablespoon brown sugar
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 tablespoon ground coriander
1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1 (15-ounce) can garbanzo beans, brained and rinsed
3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes, or 2 (15-ounce) cans of pumpkin puree
Salt and black pepper to taste



  1. Set slow cooker to high. Add olive oil.
  2. Cook and stir onion until lightly brown, then add chicken and pumpkin. Cook and stir until browned.
  3. Add remaining ingredients to slow cooker.
  4. Cook stew on high setting for 1 hour; reduce cooker setting to low and cook until pumpkin is tender, 4 to 5 more hours. Season with salt and black pepper.

Posted by Vicki