ChopChop Podcast
Leaping off the page and into your ears The ChopChop Podcast brings you the same family friendly, kid focused cooking and kitchen information you love in our magazines, newsletters and books. Look out for Kitchen Cash, Fun Facts, exciting interviews, kids telling us all about food, and our Mystery Kitchen Sound! Hosted by Harry Rosenblum (Feast Yr Ears Podcast, Time for Lunch Podcast) and Sally Sampson (Founder of ChopChop Family) the show will take you on a fun and informative adventure in food every month. email us with jokes, recipes and questions podcast@chopchopfamily.org
ChopChop Podcast
More and More and More Pumpkins!
This week we finish out our series about pumpkins with the Great Glass Pumpkin patch which takes place at MIT. Every year the students make and sell more than 1800 pumpkins to fund the glass laboratory. Plus, Nidhi is here to tell us about pumpkins and nutrition, and we have a recipe for all those pumpkin seeds you’re bound to have when carving pumpkins.
Salt and Pepper Pumpkin Seeds
Here are two different ways to make a scrumptious snack: one starts with seeds with the shells on, right out of a fresh pumpkin; the other uses raw green pumpkin seeds without their shells, also called "pepitas" which you can buy at the store.
Prep Time: 15 minutes
Total Time: 45 minutes
Makes 1 cup (4 servings)
Ingredients:
- 1 cup raw, unshelled pumpkin seeds
- 3⁄4 teaspoon olive or canola oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper or chili powder
Instructions:
- Turn the oven on and set the heat to 325 degrees.
- Put the pumpkin seeds on the baking sheet in a single layer and add the oil, salt and if you like spicy, the chili powder. Mix everything together.
- Once the oven temperature has reached 325 degrees, put the sheet in the oven and bake until golden brown, about 30-45 minutes.
- Use the wooden spoon or spatula to stir them every 10 minutes or so.
- Set aside to cool.
- Serve right away or store in an airtight container for up to 1 week.
Music in this episode includes modified versions of: "Cheesy Radio Ballad" by Lisa Hammer, "Strange Italian Song" by Juanitos, and an excerpt of "Monster Mash" by Bobby "Boris" Pickett & The Crypt Kickers.
Thank you to Frank and Reuben for adding your voices to our show.
Thank you to SI Kids for sponsoring The ChopChop Podcast. Learn more at si.com.
Want to hear yourself on air? Send a joke, a “did you know,” or anything else you’d like to share! You can find materials for upcoming shows and more information about how to record yourself at this link. Email us your recordings at podcast@chopchopfamily.org. Please include your name, age and your address. If we use your voice on the show we will send you a special gift.
We’ve just launched the ChopChop Substack newsletter, which is for grownups, and hope you’ll join us there. Go to chopchopfamily.substack.com and join the conversation.
And if you’re enjoying the show and want even more great food content, follow us @chopchopkids.
