I'm at a good place with winter right now. It leaves a cute little dusting of snow each night but is bringing more strong sun during the day. There are finally things like shadows and blue skies around here. I know the cold days are numbered - maybe six weeks left? Our family has so many project happening this spring, summer, and fall I'm constantly thinking ahead to
house renovations, preschool choices, and my sister's summer wedding it's as if I'm already there.
But in the meantime I have no problem eating Pumpkin Seed & Cheddar Crisps, floating on soup or wedged into a big salad, after "skating" the pond down the road.
Pumpkin Seed & Cheddar Crisps:
from January/February Vegetarian Times
makes 8 crisps
1/4 cup raw hulled pumpkin seeds
1/2 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
1. Preheat oven to 325 F. Toast pumpkin seeds on a baking sheet for 15 minutes, or until golden.
2. Line baking sheet with silicone mat or parchment paper.
3. Combine pumpkin seeds, Cheddar, Parmesan, and breadcrumbs in a bowl. Scoop into 8 evenly sized piles and slightly flatten with back of spatula or measuring cup.
4. Bake 20 minutes, or until golden and crispy. Eat warm with soup or salad then store extras in an airtight container.
I tried these last night Sarah as we had friends round for dinner and they were absolutely delicious!! I used Pecorino sardo instead of cheddar and they didn't hold together quite as well as yours by the look of the photos. Do you think a few drops of olive oil might help?
ReplyDeleteI also wanted to tell you that we did your Greek yogurt ice-cream and loved that too, such wonderful recipes - thank you!
I'm so glad Julia!
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