Pumpkin seeds

ⓘ Confession: For years, I threw away the seeds after Then a few years ago, after learning more about The best part is, Roasted Pumpkin Seeds Recipe Here’s our easiest method for roasting pumpkin seeds. Trust us—these toasted seeds aren’t going to last long! This roasted pumpkin seeds recipe makes 2 cups. Ingredients • 2 cups fresh pumpkin seeds, or whatever you scoop from 1 pumpkin • 3 tablespoons butter, melted, or an equal amount of your favorite cooking oil • 1 teaspoon salt and/or other seasonings • 1 teaspoon Worcestershire sauce, optional Directions Step 1: Preheat the oven Preheat the oven to 250°F. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. This reduces cleanup later—trust us on this! Test Kitchen Tip: Step 2: Scoop out the seeds TMB studio Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.” Using a large spoon, scrape the sides of the pumpkin to remove the seeds and pulp. Place everything—pulp and all—in a large bowl. Step 3: Separate the gunk from the pumpkin seeds You might be wondering, “Do you have to clean pumpkin seeds before roasting?” The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much easier than I thought. Just use your fingertips to pull the seeds free. Leave the large pieces of pumpkin pulp in the bowl as you transfer the seeds to a colander. They’l...

1. Scoop the seeds. First, use a strong metal spoon to scoop as many of the seeds out of the pumpkin as you can. Be sure not to let the pulp dry before cleaning the seeds. 2. Soak the seeds. Place the mass of seeds and pulp in a large bowl. Run water over them and use your hands to swish the seeds around, removing any noticeable bits of pumpkin. The flesh will separately more easily from the seeds this way. Drain off excess water. 3. Rinse the seeds. Place the clean seeds in a colander and rinse until any remaining flesh is gone. 4. Optional: Boil the seeds. Simmer the clean seeds in salty water for 10 minutes. (See below for why you should do this). 5. Dry the seeds. Drain the boiled/cleaned seeds in a colander and use a towel to dry the seeds as thoroughly as possible to ensure they get nice and crispy when baked.

Carbs are not evil, as you may have been taught to believe. Still, some types are better for you than others—certain foods like "Since protein moves more slowly through the stomach than carbohydrates and fat, it can contribute to feelings of fullness," nutritionist So, what counts as a high-protein, low-carb food? Basically, anything that contains at least as much protein as net Since your body can't digest Meet the experts: Sonya Angelone, RD, is a nutritionist and spokesperson for the Academy of Nutrition and Dietetics. The Plant-Forward Solution. Ready to fuel your body with lots of good-for-you macronutrients? Here are 44 high-protein, low-carb foods nutritionists recommend you stock up on. 1. Bulgar Wheat If you're trying to watch your carb intake, pasta may seem off-limits. But if you're willing to be a little forgiving, try chickpea pasta. Chickpea pastas are high in fiber, so their net carbs amounts are usually lower than traditional pastas, says Per serving (56 grams): 210 cals, 2 g fat (0 g sat), 34 g carbs ( 28 g net carbs), 6 g fiber, 0 mg sodium, 1 g sugar, 13 g protein 4. Shrimp Andrey Strelnik / EyeEm // Getty Images Shrimp is a seriously underrated lean protein source (and virtually carb-free). "Just one serving provides nearly half of the daily value (DV) of protein," says Martin. Shrimp also get their pink color from an antioxidant called astaxanthin, which is said to have skin and heart health benefits. Per serving (100 grams): 106 cals, 1.7 g fat (0.3 g...

Using a spoon, scrape the pulp and seeds out of your pumpkin and into a bowl. If you happen to have a serrated grapefruit spoon, that’s the very best tool you can use here. If not, and you’re having difficulty scraping out the seeds, feel free to cut fibers loose with kitchen shears or a paring knife (carefully). Rinse the seeds in the colander under cold water, rubbing them with your hands to remove more pulp (it’s okay if some pumpkin guts still cling to the seeds). Shake the seeds dry. Don't blot them with paper towels — the seeds will stick. Pumpkin seeds have two parts: a crunchy white hull and green seeds. Both are edible. Toss the seeds with olive oil and salt. Return them to the oven and bake until crisp and golden, about 20 more minutes. You can also get pretty creative with your favorite spice combinations. Toss the seeds in olive oil and salt, then toss them again in one of the spice combos below. If you're not in the mood for making one of these spice mixtures, something as simple as a packet of ranch seasoning will zest things up. There’s a little bit of confusion around raw pumpkin seeds. And that’s because supermarkets sell pumpkin seeds (or pepitas) labeled “raw,” much like other nuts and seeds are labeled raw. What this means is they’ve been cleaned and oven-dried or dehydrated. (Roasted pumpkin seeds are cooked at higher temperatures so they become crispy and crunchy).

Pumpkin Seeds For Growing The many sizes and shapes now available in pumpkin seed varieties add to the childhood mystique of the season and attract families like a magnet. Grow high-quality pumpkins from the highest quality pumpkin seed and take advantage of the magic they bring to your business! Pumpkin Culture The only real demand pumpkins make is for space. Any well-drained tillable soil with a pH of 6.0 -6.8 is acceptable and the use of manure is recommended. Refer to seed spacing recommendations in the chart, for each variety. Plant seed 1-2 deep into warm soil well after threat of frost has passed and give supplemental water if plants start to wilt from drought. Add bees to ensure adequate pollination. One good hive per acre is recommended by the experts. As the fruit mature, the vines will open up and reveal their “treasures” for easy picking. The fruit will tolerate light frost, but harvest before severe freezing damages their skin. Finally, use care during harvest and handling to prevent bruises and wounds that would lead to early deterioration. Maturities are from direct seeding and should only be used for comparison. Many of these powdery mildew-protected varieties have all been conventionally bred by Dr. Ted Superak of the Harris Moran Seed Co. We thank Dr. Superak for his breeding accomplishments. Growers have confidence in these varieties and have come to realize the excellent yields of high-quality fruit that these varieties can produce. Harris Seeds offers ...