Monday, October 12, 2009

Sukkot Sunday and Gluten Free Moroccan Roasted Pumpkin Seeds

We spent the entire day outside. The fall weather was cool and crisp with plenty of sun. It was a great time to get outside and enjoy ourselves. This is what I lovingly call "sweater weather" where the temperature is just cool enough for a sweater but you don't need a coat or jacket. Layering is in style with this kind of climate. We know winter is right around the corner but for now, we are basking in the glow of the Autumn colors and flavors. This corresponds to the Jewish Calendar and the festival like holiday of Sukkot.

This is what it looked like when all the kids were playing fabulously with the Rockin Moroccan's three boys. We combined the Jewish Martha Stewart's offspring (Eli, CJ, Natalie and Charlotte) with these
gorgeous Sephardic Moroccans(Simon, Seth and Gabe) to create a Sukkot Sunday Spectacular. Combined they took out every single toy

from the garage, and created a colorful driveway mural with sidewalk chalk.

It was crazy how they entertained themselves for more than a hour without bickering, fighting or bothering the adults. Perhaps we have turned a corner with playdates.

The party of seven kids even shared time in the Sukkah.

This was a Moroccan inspired outdoor space that was decorated with lanterns, harvest time fruits and gourds and twinkling lights. As with all traditioanl sukkahs the sky beamed through the roof and the sides were adorned with custom artwork. This sukkah was so beautiful- I especailly loved the window frame that opened to their dog's backyard space.

This allowed both Labradoodles, Ben and Jerry, to poke their heads in and say SHALOM. This Sukkah was state of the art. Once again I had Sukkah envy! Note to self, stock up on Sukkah decor next month when it is 90% off after Thanksgiving and be prepared for Sukkot 2010 for pennies on the dollar.

We left Bexley inspired for all things Jewish and Sukkot-like. This motivated me to bite the bullet and carve our pumpkins. We scooped out all the goop and seeds

with the help of 8 litle hands. After carving the faces in our jack-o-lanterns, I roasted the seeds wtih a gluten free Moroccan spice blend. The whole house smelled amazing and the kids snacked all night on the finished product. This is why I love Fall above and beyond all the other seasons combined.

Enjoy this recipe for Moroccan Spiced Roasted Pumpkin Seeds

Preheat oven to 350 degrees


Pumpkin seeds rinsed of all goop and pulp

spice blend is:

1 cup light brown sugar
2 TBS coarse ground sea salt
1 tsp ground cumin
t tsp ground ginger
1/2 tsp cayenne pepper
1/2 tsp ground cloves
2 TBS ground cinnamon
Mix all dry spices together in shallow dish
1/2 stick melted butter-
or butter flavored Pam for weight watchers version)

Line cookie sheet with parchment paper and place one layer of seeds evenly on pan. Drizzle with melted butter or spray with Pam to moisten seeds so that the spice rub will adhere nicely. Sprinkle the spices all over seeds until dusted completely. Bake at 350 degreesuntil bubbly and golden brown all over. Turn off oven but leave the sheet on rack until the seeds have hardened with the coating and cooled completely. Break up the seeds by hand and store in an airtight container. These are great eaten plain but are also a snazzy topping over yogurt, salads or hummus.

Happy Sukkot and Shalom to Special Sundays with friends and family.

1 comment:

FrenznickFive said...

yummo-o! I am going to try this out when we carve our pumpkins! Thanks for sharing!

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