Eating for Two: Candied Pumpkin Seeds
I expected pregnancy to mean constant, overwhelming, dramatic hunger. I’m growing a human being here—where is my sandwich? This has not, however, been the case for me. After all, most pregnant women need only about 300 extra calories a day. There have been a few one or two day stretches when I could think of nothing but food, and I’m pretty sure they were tied to growth spurts for baby. But that wasn’t hunger so much as a strong urge, and I hope you will forgive my lack of delicacy, to stuff my face—an urge so strong I had trouble doing anything but preparing imaginary feasts for myself as I stared blankly at my computer—that passed soon enough.
Now that my unfettered sweet-eating (which was more about lack of willpower than my condition) is (somewhat) under control, I feel as if I’m eating pretty much the same way I always have, maybe slightly healthier and with a few more wholesome snacks than usual. I don’t know if this is because I was already eating a huge amount of food and somehow exercising it off (dust collected on running shoes suggests no) or because I work at home and therefore can always have one of those snacks when I get hungry. My standbys are dried fruit, almonds, peanut butter, cheese, and sunflower seeds (which I don’t actually like but are full of protein). This lineup is getting a little tired, though, so I think it might be time to make some candied pumpkin seeds. They don’t have that much sugar in them, and pumpkin seeds are good for everyone.
About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.
Candied Pumpkin Seeds
- makes 1/2 cup -
Adapted from Sunday Suppers at Lucques by Suzanne Goin.
Ingredients
1/4 teaspoon cumin seeds
2 teaspoons unsalted butter
1/2 cup raw pumpkin seeds
1 tablespoon granulated sugar
Generous pinch each of ground cinnamon, paprika, and cayenne pepper
1 teaspoon honey
Kosher salt
Procedure
1. Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.
2. Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the butter and cook a few minutes, until just after they begin to pop and color slightly.
3. Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.
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4 Comments:
If you don't want to use butter, you can coat your pumpkin seeds in cumin and sugar (I use brown) and stir in 1 egg white. Then, bake for about 20-25 min, stirring halfway through.
But your recipe sounds fabulous too! :)
amanda0730 at 9:00PM on 07/15/08
yum! i do a variety of nuts like this. it's so addictive! i've also done them in chinese 5-spice, also delicious. and i've used amanda's method of stirring in 1 egg white whipped to stiff peaks instead of butter. they're good every which way.
i haven't been eating as much this last trimester, in fact, i haven't gained any weight in the past 2 months...despite having a grilled cheese sandwich AND a hot dog for lunch before my last midwife's appointment.
dmarina at 9:41PM on 07/15/08
I will have to try with egg white...and in the oven instead of the cooktop.
I had read that weight gain might stop or slow down at the very end, but I didn't expect it to slow down so much for the entire last trimester. My weight has been fluctuating in a 4 pound range for the past 8 weeks, which has been confusing b/c in that time my stomach has gotten HUGE. And now by writing that out I have probably condemned myself to gaining 14 pounds in my final 7 weeks--I hope not b/c I am starting to have trouble moving around!
Robin Bellinger at 7:55AM on 07/16/08
I feel your pain, Robin. I have about 9 weeks to go and was in tears last night because I couldn't get comfortable. And last week I read I could gain a pound a week until I deliver. o_O Of course it doesn't help that I needed to lose about 30 lbs. before I got preggers....
My appetite has been like yours- I'm ravenous at times and other times I'm "meh" about eating. I don't eat much, but I eat often which probably makes it seem like I'm eating a ton of food. If I consume too much at one sitting I am MISERABLE so it is an incentive to step away from the table before I get too full.
I am terribly thankful that my sweet-tooth lost some of its mind-control powers during this pregnancy. I can't abide chocolate and typically want fruit more than candy or dessert. I just hope that trend continues after Jr. arrives.... Best of luck to you!
AuntJone at 12:55PM on 07/16/08