It couldn’t be easier. Just whisk in a bowl or shake in a jar 1 part vinegar and 3 parts pumpkin seed oil and you’ve got a delicious and super healthy salad dressing. High in antioxidants like zeaxanthin and important nutrients like Omega 3s.
Watching more Netflix these days? These two are made for each other, popcorn and pumpkin seed oil. Makes sense, both are members of the “three sisters”, the Native American system of planting corn, beans and a squash (pumpkin) together for their mutual benefit. Regardless of how well they grow together, they taste wonderful combined.
Chef Pumpkinhead presents …
Have you ever enjoyed the taste of roasted pumpkin seeds? Pumpkin seed oil has a similar flavor, rich, nutty and delicious. Use it as a flavoring oil in salad dressings, eggs, vegetables and for dipping bread. It has a real affinity for corn and can be used in many recipes from popcorn to adding a special note to canned or frozen corn. In her gorgeous and encyclopedic book, “The Compleat Squash” artist, author, gardener and botanist, Amy Goldman describes the taste of pumpkin seed oil as “delicate and strangely familiar”. It is unique, special and you are going to love it too.
2009 Christmas Pumpkin Seed Meal Bars
2008 Christmas Pumpkin Seed Brittle Bars – these are easy!
We use pumpkin seeds (of course) and they taste great. You can find them in natural type grocers. If they are raw, toast them in an oven at 350 for about 30 minutes with a little oil (¼ tsp per cup) and salt. Cool. You can also use roasted, salted cashews or sunflower seeds. 1¼ cups old-fashioned oats 1 cup roasted, salted pumpkin seeds (or whatever you came up with) 1½ oz (3 tablespoons) unsalted butter ½ cup packed dark brown sugar ¾ teaspoon ground cinnamon 3 tablespoons corn syrup 1 tablespoon molasses ½ teaspoon coarse salt 1. Line a 4½ by 9 inch loaf pan with plastic wrap, leaving a 1 inch overhang on each long side. Toast oats in a skillet over medium-high heat, stirring often until they turn golden brown about 5 minutes. Transfer into a bowl. 2. Add butter, sugar, cinnamon, corn syrup, molasses and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2-3 minutes. Pour hot mixture over oats and pumpkin seeds (whatever seed) and stir to combine. 3. Press mixture into the plastic lined loaf pan. Chill 30 minutes then remove from pan, discard plastic and cut into bars or slices.
Pumpkin Seed Oil Salad Dressing
Tropical Fruit Salad with Pumpkin Seed Oil Dressing
Scrambled Eggs with Pumpkin Seed Oil
Wild Rice with Vegetables and Raisins
Page 109, “Moon Over Madeline Island”
“Ruby is all about her cooking. …the nutty-smelling wild rice with raisins and vegetables is cooling in the sink. A Ruby original. Nothing can drive a hungry person crazier than yummy food smells.”
About 7 one cup servings 2 tablespoons olive oil 1 cup brown rice 1 cup wild rice 1 cup chopped hazelnuts (any kind of nut is fine, including pumpkin seeds) 3/4 cup shallots (quantity approximate, onions or leeks fine too) 1 cup raisins (any variety) 2 cups chopped mushrooms, any variety 1 cup chopped parsnips (quantity approximate, ok to mix in carrots or celery) 2 14.5 oz cans broth, chicken, vegetable or beef 1 tablespoon oil or pumpkin seed oil to drizzle Bring broth to boil, add rice, reduce heat, simmer 45 minutes and cover, checking occasionally to make sure there is adequate moisture . Sauté shallots and vegetables till almost tender, cover and hold. Combine rice, vegetables, nuts & raisins, lightly drizzle with olive oil or pumpkin seed oil then season to taste with salt & pepper and toss before serving.
Pumpkin Seed Brittle
Organic Green with Pumpkin Seed Brittle, Blue Cheese and Pumpkin Seed Vinaigrette
Rare Roast Beef
Vanilla ice cream with pumpkin seed oil and salt.