Spiced pepitas (pumpkin seeds)
Delicious oven-roasted pumpkin seeds with Southern and Latino flavors.
Last semester, I had the privilege of shadowing Latino-American cook Sandra Guiterrez and watching the final stages of development for her cookbook, "The New Southern-Latino Table." I’ve been cooking out of my very own copy for a couple of weeks now. Sandra combines familiar Southern cuisine with the more unfamiliar flavors (at least for me) of Latin America. I’m particularly looking forward to tackling her empanadas and cocoa, chile, and bourbon mole.Skip to next paragraph
Meghan Prichard is a young professional and aspiring foodie living in New York City. When she's not playing in the kitchen or working at her job in nonprofit consulting, she's exploring her Brooklyn neighborhood and challenging herself to find the best restaurant in the city.
Subscribe Today to the Monitor
I am also excited for Sandra herself. I consider her a mentor and, above all, a friend. She provided me with a wealth of insight about the world of food writing for someone just starting out in the field. She encompasses everything I love about being a part of the food community. Foodie people are happy people.
These spiced pepitas certainly make me happy. This recipe is quite possibly the easiest I have ever posted on this blog, and I like to think that most of my recipes are easy. Cooking time is under 10 minutes, and the final product makes for a healthy snack. A little bit salty, a little bit spicy, and undeniably easy to consume in large handfuls.
From "The New Southern-Latino Table." by Sandra Guiterrez
Makes 2 cups
2 cups raw pumpkin seeds
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
Preheat the oven to 375 degrees F. In a medium bowl, toss together the pumpkin seeds, lemon zest, lemon juice, salt, cumin, pepper, coriander, chile powder, cayenne, garlic powder, and sugar. Spread the mixture on a baking sheet.
Bake for 5 minutes; remove the baking sheet and shake to redistribute the seeds. Return to the oven and bake for another 3 minutes; stop to shake the pan again. Finish baking for 1-2 minutes, or until the pumpkin seeds are crispy and golden, being careful not to burn them.
Transfer to a cool baking sheet and cool completely before storing.
Related post: Practically A Food Network Star
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.