Wednesday, September 23, 2015
Roasted pumpkin seeds
Still not running which is becoming a problem because work is crappy. How can it not be when I work in an industry that is bleeding jobs right now. Sadly there are some who would celebrate because I work in that ever-evil Canadian Oil Industry. No, I don't work in the oilsands, but even our provincial Premiere calls us the embarrassment of Canada. To be fair, it's probably because we elected an anti-energy government in a province that runs on the energy industry.
But, I'm not here to talk about that. No matter how bitter I may be.
You probably remember this, my lovely pumpkin from last weekend. Well, after I roasted the actual pumpkin, I separated the seeds from the goo, rinsed them and then did wonderful things to them.
I spread them out on a parchment covered cookie sheet (because who wants to actually clean up after making a mess?) and drizzled a bit of olive oil on them. Then I sprinkled them with salt (go for sea salt if that's your thing) and Moroccan spice (because what else am I supposed to actually use Moroccan spice for?). Then I roasted them for about 10-15 minutes at 350 degrees.
I probably should have pulled them out at 10 minutes, they were a little over-roasted, but at 10 minutes they seemed under roasted. It doesn't matter they were delicious.