Bluey’s Pumpkin Seeds and Bingo’s “Edna-damee” Beans

Posted November 7, 2024 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

I have a 7-year-old and a 5-year-old, so of course Bluey is extremely popular at our house. If you’re a fan too, you’ve probably noticed there are lots of delicious foods in the show. I’ve been compiling a Bluey menu in the back of my mind for almost a year now, waiting until enough episodes came out that I could get a good sense of the most iconic Bluey foods. Now it’s time to bring them all to life! Let’s start with an appetizer.

Coming up with an appetizer was probably the hardest, since I wanted to stick with kid-friendly finger foods, like you would have a Bluey-themed kids’ party. I decided to do a combo recipe of two foods mentioned in the show: Bluey’s pumpkin seeds and Bingo’s edamame beans. Both foods are ones that the girls are reluctant to try at first but wind up enjoying.

In the episode “Granddad,” Bluey is unwilling to eat the pumpkin seeds her mom gives her as a snack until her granddad helps her realize how important it is to take care of your body, especially as you get older. In the episode, Bluey’s pumpkin seeds appear to be plain, but I decided to toast mine with honey, brown sugar, and sesame seeds—inspired by my favorite Sahale snack mix.

In the episode “Pavlova,” Bingo is reluctant to try edamame beans, the name of which both she and Bluey struggle to pronounce. The girls always call them something different, such as “eda-mommy” and “edna-damee.” Bluey and Bandit create a pretend French restaurant to try to encourage Bingo to try the beans, but despite all their efforts, she doesn’t try them until they get distracted and she can do it without pressure. Since my pumpkin seed recipe was sweet, I decided to take my edamame beans in a savory direction, toasting them with garlic and ginger.

These are both super quick and easy, perfect appetizers for a Bluey birthday party!

A

Bluey’s Pumpkin Seeds & Bingos “Edna-damee” Beans

BLUEY: These are edna-damee beans!

BANDIT: Euh, oui?

BLUEY: EDNA-DAMEE BEANS!

BANDIT: Où est la discothèque?!

— “Pavlova,” BLUEY

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INGREDIENTS:

FOR THE PUMPKIN SEEDS
- 1 cup roasted salted pepitas (pumpkin seeds)
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 2 tsp sesame seeds
- 1/8 tsp salt
FOR THE EDAMAME BEANS
- 1 cup frozen edamame beans
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp salt

Makes 1 cup pumpkin seeds and 1 cup edamame beans

INSTRUCTIONS:

FOR THE PUMPKIN SEEDS. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Combine ingredients in a medium bowl and stir until thoroughly coated. Spread evenly on a the baking sheet, keeping the individual seeds as separated as possible. Toast for 7 minutes, stirring once halfway through. Allow to cool on the pan (the coating will harden as it cools). Gently peel the seeds from the parchment paper and break into individual pieces. Store at room temp in a sealed container.
FOR THE EDAMAME BEANS. Preheat oven to 425°F. Coat a baking sheet with cooking spray and set aside. Stir together ingredients in a medium bowl until thoroughly coated and spread out on the pan in an even layer. Toast for 18 minutes or until lightly browned, stirring once halfway through. Allow to cool on the pan. Store at room temp in a sealed container.
Serve to your favorite animated Australian heeler puppies.