Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

Dear October, you're kind of the best. 

I want to bottle up every precious moment of this month, weave them into a blanket, and wrap myself up in it forever.  

I've been drinking cider and downing mugs of pumpkin hot chocolate.  I've gotten lost in a cornfield and I'm burning all the autumn-scented candles I can get my hands on.  I've been living in an October paradise and though parts of my life are still unhinged and stressful, I can happily ignore them because this month - this organically exquisite month, is probably the best part of the entire year.  The laundry can just chill.  There are apples to pick and boots to be worn.  Let's savor these moments.  

My Sunday afternoon spontaneously turned into a pumpkin carving party.  October parties require no adornments.  The orange canopy of foliage is the only decoration you need.  Just heat some cider on the stove and lay out all those newspapers you have wisely been saving and crank up that bluegrass Pandora station you made last year.  

A chicken might come by to critique your carving skills.  They are audacious little birds.  This one decided to dip her head into a guest's water glass.  So rude.  

One of the best parts about pumpkin carving is the leftover seeds.  Yes, of course we are saving those.  Any guest who tries to throw them away is taken off the invite list for next year's impromptu party.  Only kidding.  Sort of. 

We are only a few steps away from a wonderfully addicting snack. 

Though you could roast the seeds right away, it is best to let them dry for several hours ahead of time.  

Though I typically go the salty route, this year I wanted to try to make my pumpkin seeds taste like chai, because: 1) I would make everything taste like chai if I could; and 2) covering things in spicy sugar is never a mistake. 

I par-roasted my pumpkin seeds with a bit of coconut oil and then tossed them in a sweet and spicy chai-esque mixture before returning them to the oven.  

After a few minutes your oven will be releasing the most wonderful sweet and spicy aromas.  

These seeds are great for snacking, or can be used as a topping for morning yogurt or oatmeal.  We have eleven days left of this flawless month and I want to spend them doing as many beautifully cliche Fall things as I can.

Sincerely, 

  Pedantic Foodie

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Chai-Spiced Pumpkin Seeds

• 1 cup fresh, raw pumpkin seeds 
• 3 tablespoons coconut oil 
• 3 tablespoons granulated sugar 
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. 

Dry your pumpkin seeds in between several layers of paper towels for 1-3 hours, until thoroughly dry.  The seeds should feel somewhat papery.  You may have to change out the paper towels several times if they become too wet. 

When the seeds have dried, toss them in coconut oil and lay them out onto a baking sheet lined with parchment.  Bake for 10-15 minutes, or until deep golden around the edges.  

While the seeds are baking, whisk together sugar and spices in a medium bowl. 

Remove the seeds from the oven and transfer to the bowl of spices.  Toss to coat.   

Return the seeds to the baking sheet and bake for an additional 5-10 minutes, until the seeds are fragrant and deep amber in color. 

Allow to cool thoroughly and store in an airtight container.  Enjoy!

Pumpkin Seed Trail Mix

It's a festive decoration, a bread, a doughnut, a pie, a muffin, a marshmallow, and an on-the-go snack.  I feel that we should take a moment to appreciate the humble pumpkin. 

Roasted pumpkin seeds should definitely become your new pantry staple. They are great for out of hand eating as well as a perfect compliment to salads, yogurt, oatmeal, muffins, and I'm dreaming up a chocolate chip pumpkin seed cookie - oh yes.  So no throwing out those precious pumpkin guts, okay?

Roasting pumpkin seeds is nearly effortless.  I like to roast mine until they are deep golden in color, I like the rich toasted flavor it brings out. 

Let’s talk about trail mix for a second.  I have always had a minor drawback when it comes to trail mix.  My dilemma concerns the fact that it seems there is always at least one ingredient which is less favorable than all the others, and this results in having to pick around said ingredient in order to get to the more tempting elements.  It takes me back to my Lucky Charms days, and not in a good way.  So, when I was dreaming up this trail mix I was determined that every element be equally desirable.  Success!

Freshly roasted pumpkin seeds make their way into our trail mix.  Chocolate, salty seeds, buttery pistachios, and sweet cherries and cranberries - do I really need to convince you?  

Incidentally, this trail mix was declared the "world’s best trail mix" by a very reliable source, and who am I to disagree?  I am pretty sure it has something to do with the equal desirability factor.

This recipe is hardly a recipe in the traditional sense, it’s more of a suggestion with measurements.  There are no pots to wash or onions to caramelize, it’s just a simple gathering of good ingredients. 

Happy Wednesday my friends!

Sincerely, 

  Pedantic Foodie 

Pumpkin Seed Trail Mix 

for the roasted pumpkin seeds 

- 1 cup raw pumpkin seeds 

- 1/2 teaspoon salt 

- olive oil, just enough to coat the seeds

Preheat oven to 375 degrees. 

Line a baking sheet with parchment.  Drizzle pumpkin seeds with olive oil and toss to coat.  Add salt and spread the seeds evenly out on the baking sheet.  

Roast for 10-15 minutes or until the seeds are deep golden in color.  Allow to cool before adding to trail mix. 

for the trail mix 

- 1/3 cup pistachios, shelled and roasted

- 1/2 cup semi-sweet chocolate, chopped 

- 1 cup roasted pumpkin seeds 

- 1/4 cup dried black cherries 

- 1/3 cup dried cranberries 

Toss to combine all ingredients.  Store in an airtight container.  Enjoy!  

Getting back into this game

I think it is time to get back into this game.  The routine thing?  Remember that?  We have eaten a lot of cookies and buttered a lot of rolls -- and it was fun.  But now it is time to get out of the yoga pants and put our game face on for this new year - 2014.  It happens to be an even number - I’m happy about that. 

 I was blessed with several wonderful books around Christmas time.  One of these was The Kinfolk Table cookbook, which I have been eyeing ever since it was released.  My expectations were not disappointed  This book is stunning from cover to cover (more about that soon!).  One of the first recipes that caught my eye was for Sweet Potato - Apple Salad.

 This salad is hearty and bright and everything I needed to get me away from the leftover cookies.

 The ingredients in the salad are not particularly seasonal, and are generally available year round.  I love that this recipe can be fitting for any season.

I think I am ready for routine again.  Ready to tackle that mountain of laundry and throw some spinach into my smoothies.  Let’s tackle this 2014 thing.  

Sincerely, 

  Pedantic Foodie

Sweet Potato - Apple Salad 

recipe adapted from The Kinfolk Table / serves 4 

for the dressing 

• 3 tablespoons olive oil 
• juice of 1 lemon 
• 1 tablespoon honey
• 1/2 teaspoon garlic paste 
• 1/4 teaspoon salt
• freshly ground pepper 

Combine all ingredients in a small jar and shake until all ingredients are well-combined.  

for the sweet potatoes  

• 3 small sweet potatoes, about 16 ounces, peeled, sliced and quartered
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon 
• pinch of kosher salt
• freshly ground pepper

Preheat oven to 375 degrees F.  

In a small bowl whisk to combine maple syrup, olive oil, salt and cinnamon.  Toss the potatoes in the mixture and spread out on a lined baking sheet.  

Roast potatoes for 30 minutes or until fork tender.  Allow the potatoes to cool to room temperature while preparing the onions. 

for the onions 

• 1 tablespoon olive oil 
• 1 medium yellow onion, sliced
• 1 tablespoon maple syrup
• heavy pinch of kosher salt

Heat the olive oil in a medium skillet until simmering.  Add onions, syrup and salt.  Stir often and cook for 5-7 minutes or until caramelized.

for the salad

• 2 apples cored and sliced 
• 1/2 cup chopped pecans 
• 1/4 cup roasted pumpkin seeds
• 6 ounces crumbled blue cheese 
• 4 1/2 cups fresh mixed greens 

Toss sweet potatoes, caramelized onions, greens, apples, pumpkin seeds, pecans, and cheese to combine.  Drizzle dressing over the salad just before serving.  Enjoy!