Home healthy snacks Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

written by Guest Blogger February 10, 2012

I’m SO very excited to introduce today’s guest blogger, Joe Ciccone, who sent me this recipe and picture to share with all of you just because he’s passionate about healthy food! Please read on for this versatile snack recipe, and to learn more about this fascinating guest blogger!

Seeds seem to always be included in any list of healthy things one should eat. I searched for someway to get this idea in to my daily diet, until I recently came up with this simple, easy-to-make dish.

Like in this recipe, I usually have it along with my soft/scrambled eggs and whole wheat toast for breakfast (it has actually replaced my favorite breakfast, Bacon & Eggs). But these toasted pumpkin seeds also make an excellent snack or side dish.

The salt and crispness of the seeds makes you think you’re eating popcorn! The seeds and mushrooms can also be used along side of any meat, fowl or fish dish.

Just be patient when roasting the seeds to get them brown evenly, then drain on paper towel and lightly salt. And please, for heaven’s sake, do not eat until they cool!

Toasted Pumpkin Seeds

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 2 tsp olive oil
  • 1 cup unshelled pumpkin seeds
  • 1/2 cup white button mushrooms, sliced
  • 2 eggs
  • 2 slices whole wheat toast
  • 1/4 tsp salt (or to desired taste)

Instructions

  1. In a small frying pan on medium-low heat, add a teaspoon olive oil and unshelled pumpkin seeds, salt lightly.
  2. Shake pan often or mix using wooden spoon. Be patient….in 5 or 6 minutes you will have nicely browner seeds. Careful, they’re very hot. Place in bowl and set aside.
  3. Replace pan on heat, add a little more olive oil.
  4. Now add mushrooms, white button, which were washed and sliced while pumpkin seeds were browning.
  5. Increase heat to medium-high, toss mushrooms, cook 3 or4 minutes until done.
  6. Put mushrooms on plate and top with toasted pumpkin seeds.
  7. Scramble eggs in same pan, add to plate, remove bread from toaster.
  8. Use left-over toasted pumpkin seeds for a great snack!

About the Author

Joe Ciccone is an active 70-year old who loves to cook healthy meals. He currently resides in West Palm Beach, Florida, with his wife of 32 years. He grew up in The Bronx and has been in the kitchen since he was 6 years old learning to cook from his father, a butcher, and his Italian and Polish grandparents. He’s worked in a NYC French restaurant and a 24-hour diner, and enjoyed cooking for parties and holidays in all 3 of his marriages. 

A big shout-out goes to Joe for taking the time to submit his recipe for all of us to try! If you have the chance to taste his recipe, please come back and tell us what you think.

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2 comments

Kate Burton February 13, 2012 at 10:55 am

Great idea. Very delicious looking. Thanks a lot. I will, surely, try.

Reply
Grace Cherian February 19, 2012 at 4:43 pm

This sounds like a scrumptious recipe, Steph!

Reply

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