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pepitas


Boston Lettuce Salad with Avocado Dressing, Candied Pineapple and Spicy Pumpkin Seeds

Boston Lettuce Salad with Avocado Dressing
Ensalada con Aderezo de Aguacate

Serves: 6

Ensalada con Aderezo de Aguacate" alt="Boston Lettuce Salad with Avocado Dressing
Ensalada con Aderezo de Aguacate" />

Ingredients

2 ripe Mexican avocados halved, pitted and meat scooped out

1/2 cup milk

1/2 cup Mexican crema, Latin-style cream, crème fraîche, or sour cream

1 garlic clove

3 tablespoons freshly squeezed lime juice

1/2 teaspoon kosher or coarse sea salt, or more to taste

2 heads Boston lettuce, leaves separated, washed, dried, and torn into pieces

1/2 cup chopped candied pineapple, or other candied fruits like papaya or mango

1/2 cup spicy pumpkin seeds (recipe follows)

To Prepare

Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.

Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/

SPICED UP PUMPKIN SEEDS Pepitas

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Ingredients

1 1/2 cup hulled raw pumpkin seeds

1 tablespoon corn, safflower or vegetable oil

1 teaspoon chile piquin or ground Mexican chile, more or less to taste

1 1/2 teaspoon coarse or Kosher salt, more or less to taste

1 1/2 teaspoon sugar, more or less to taste

To Prepare

Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.

Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/


Orange Blossom Rice with Pepitas

Orange Blossom Rice
Arroz con Flor de Azahar y Pepitas

Serves: 6 to 8

Arroz con Flor de Azahar y Pepitas" alt="Orange Blossom Rice
Arroz con Flor de Azahar y Pepitas" />

Ingredients

2 cups long-grain white rice

3 tablespoons corn or safflower oil

1/2 cup finely chopped scallions

4 cups chicken broth, store-bought or homemade, or veggie broth or water

2 tablespoons orange blossom water (agua de naranjo o de azahar), or the rind of an orange (trying to get the least amount of white pith, mostly the orange peel)

1 teaspoon kosher salt or coarse sea salt

1/2 cup raw and hulled pumpkin seeds, lightly toasted

To Prepare

Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…

Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes. Add the scallions and stir and cook until softened, 2 to 3 more minutes.

Add the chicken broth, orange blossom water or orange peel, salt and stir. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.

If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.

Serve and decorate with the lightly toasted pumpkin seeds.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/03/orange-blossom-rice-with-pepitas/


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