Pumpkin Seeds (and Gumbo for Soup'r Sunday)

Everyone should be able to roast pumpkin seeds, right? Easy as can be! Why even look it up? Well, I learned last year that you can't just do it. All of that time and labor freeing the seeds from the pulp just to get roasted seeds that weren't edible. YUCK!

I learned a trick this year and maybe all of you know it but, I must share.... when you are getting the guts out of the pumpkin, put it into a bowl of water. THAT, my friends, is the trick. It keeps the pulp from drying onto the seeds and helps separate the seeds from the dreaded sticky stuff

After you have a bowl of just (mostly) seeds, put them in a colander and run the seeds under warm water. Get your hands in there to make sure all of the pulp is really out of there.

Spray a baking sheet with cooking spray (or drizzle with olive oil), spread the seeds in a single layer. Spray some more (or stir the seeds around the cover in olive oil) and then add some salt.

Cook at 350 for 25 minutes. VOILA! Perfectly roasted pumpkin seeds!

And as for what we are having tonight... check out this supercrazy easy Gumbo recipe from Cooking Light. They use all frozen and pre-chopped vegetables and pre-cooked meats which makes for a very easy and fast meal.

Because I had most things fresh in the house, I baked the chicken and boiled the sausage (local and organic!) and cut my own vegetables (some local/organic, some not). I doubled the recipe (for freezing, as always) and added half a pound of shrimp.

Yumminess!