9.27.2011

Wasabi & Barbecue Roasted Pumpkin Seeds

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[Recipe 10 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

Wasabi Soy Pumpkin Seeds
Ingredients:

  • 1 egg white
  • 1 1/2 teaspoons wasabi powder
  • 1 tablespoon  soy sauce
  • 1/2 teaspoon Cayenne Pepper
  • 1 pinch Salt
  • 1 tablespoon sugar
  • 1 cup pumpkin seeds
Directions: *Steps 1-3 are the same in both recipes.
  1. Using a serrated knife, cut pumpkin in half.
  2. Use an ice cream scooper (or large spoon) to scoop out seeds and string, etc and place in a strainer.
  3. Put the mess of seeds and "pumpkin guts" into a bowl of water. Using your hands, try to separate the seeds from the other disposable material. Generally, you can pinch the seeds right right where they are attached to the orange pulp of the pumpkin and the seeds will fall off. Once you've done this, the seeds should float, which makes them easier to separate. Lay out seeds on parchment paper to dry for 1 day.
  4. Preheat oven to 350 degrees
  5. Combine egg whites with the following ingredients (the remainder of each ingredient should be set aside and will be used after the seeds come out of the oven): 1/2 tablespoon Wasabi powder. 1/4 tablespoon sugar, 1/4 tablespoon soy sauce, 1/2 teaspoon Cayenne Pepper, 1 pinch of salt.
  6. Add pumpkin seeds and toss well, then drain off excess liquid.
  7. Spread onto a parchment lined baking sheet and back for 10-12 minutes or until the seeds begin to turn golden.
  8. Remove from oven and let cool.
  9. In a tupperware container, combine seeds, remaining sugar (3/4 tablespoon), remaining soy (3/4 tablespoon), and remaining wasabi (1 tablespoon). Cover and shake well to mix. Seeds should be covered by the powder mixture. Add soy, sugar, and wasabi to taste.
*If the seeds seem too wet, add Wasabi powder and/or sugar (to soak up excess soy sauce). If the wasabi and sugar are not sticking to the seeds, it means your seeds are too dry - try adding 1/4 teaspoon of soy sauce at a time until you reach desired consistency.

Cajun Barbecue Pumpkin Seeds
Ingredients:
  • 1 egg white
  • 1 pinch of salt
  • 1 tablespoon barbecue sauce (Use something sweet. I used Sweet Baby Ray's)
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons sugar
  • 1 cup pumpkin seeds
Directions: *Steps 1-3 are the same in both recipes.
  1. Using a serrated knife, cut pumpkin in half.
  2. Use an ice cream scooper (or large spoon) to scoop out seeds and string, etc and place in a strainer.
  3. Put the mess of seeds and "pumpkin guts" into a bowl of water. Using your hands, try to separate the seeds from the other disposable material. Generally, you can pinch the seeds right right where they are attached to the orange pulp of the pumpkin and the seeds will fall off. Once you've done this, the seeds should float, which makes them easier to separate.
  4. Lay out seeds on parchment paper to dry for 1 day. Preheat oven to 350
  5. Combine egg whites with the following ingredients (the remainder of each ingredient should be set aside and will be used after the seeds come out of the oven): 1 teaspoon Cajun seasoning, 1 pinch of salt, 1/4 tablespoon barbecue sauce.
  6. Add pumpkin seeds and toss well, then drain off excess liquid.
  7. Spread onto a parchment lined baking sheet and back for 10-12 minutes or until the seeds begin to turn golden.
  8. Remove from oven and let cool.
  9. In a tupperware container, combine seeds, sugar (2 teaspoons), remaining barbecue sauce (3/4 tablespoon), and remaining Cajun seasoning (1 teaspoon). Cover and shake well to mix. Seeds should be covered by the powder mixture. Add barbecue sauce and Cajun seasoning to taste.
*If the seeds seem too wet, add Cajun seasoning and/or sugar (to soak up excess barbecue sauce). If the seasoning and sugar are not sticking to the seeds, it means your seeds are too dry - try adding 1/4 teaspoon of barbecue sauce at a time until you reach desired consistency.

**Got a recipe? Come back this Friday, "Friday The 13th... Day of Pumpkins," with YOUR OWN pumpkin recipes for a link-up and a chance to have your own page in a pumpkin cookbook!**

2 comments:

  1. You totally rock with these pumpkin recipes. I know fosho I would need it in the coming weeks.

    I also really appreciate the step by step pictures! SUPER DUPER helpful! (Hey, I seriously would be scrambling to find out how to clean those pumpkin seeds!)

    ReplyDelete
  2. My daughter may end up being your new biggest fan. She adores anything Wasabi flavored. Thanks so much for sharing!

    Jaymie @ http://dancesdishesanddreams.blogspot.com

    ReplyDelete

I love it when you comment. You make me feel all happy inside! Just keep it classy, will ya?

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