Sweet and Spicy Chinese Five Spice Roasted Almonds
2 cups raw almonds
2 teaspoons olive oil
1 teaspoon Chinese Five Spice
3/4 teaspoon fine grain sea salt
1/4 teaspoon ground cayenne
1/2 packet stevia (or 1/2 to 1 teaspoon sugar)
Preheat oven to 350 degrees.
In a large bowl, toss the almonds with the olive oil. Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy – you will need it again.) While oven heats, mix the spices, salt, and stevia (or sugar) in a small bowl; set aside.
Bake almonds in a preheated 350 degree oven for 10 minutes. Remove pan from oven and carefully pour the hot almonds back into the mixing bowl. Sprinkle spices over the nuts and toss well with a spoon. Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes. Remove from oven and let nuts cool completely on pan. Store cooled nuts in a covered container.
Credit: http://pinchmysalt.com/2011/03/29/sweet-and-spicy-chinese-five-spice-roasted-almonds/
Thursday, January 26, 2012
Tuesday, January 24, 2012
Spiced Quinoa and Chickpeas
I got this recipe from Allrecipes.com, made it last night for meatless Monday. It was SO good! I omitted the pine nut-- A)because I didn't have them on hand and B) because I'm too cheap to buy them. I ate some hot and cold and it really was delicious both ways.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups chicken stock (or veg if you want vegetarian/vegan)
1 (14 ounce) can garbanzo beans, drained and rinsed
1/2 cup toasted pine nuts
1/2 cup raisins, soaked in hot water and drained (optional)
Directions
Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Credit: http://allrecipes.com/recipe/spiced-quinoa/
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups chicken stock (or veg if you want vegetarian/vegan)
1 (14 ounce) can garbanzo beans, drained and rinsed
1/2 cup toasted pine nuts
1/2 cup raisins, soaked in hot water and drained (optional)
Directions
Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Credit: http://allrecipes.com/recipe/spiced-quinoa/
Wednesday, January 11, 2012
Guinness Bread with Molasses Recipe
This bread is a little sweet a little savory and incredibly easy to make. I think it makes the absolute best cinnamon toast. And, it was the perfect bread to accompany my traditional bowl of New Year's Black-eyed peas and greens.
This is from Babble.com
Guinness Bread with Molasses Recipe
• Prep time: 5 minutes
• Cook time: 50 minutes
This is fantastic eaten fresh, and nearly as good the next day toasted with some more butter. Do not use stale beer for this recipe, you want the carbonation.
Ingredients
• 3 cups self-rising flour*
• 1/2 cup white sugar
• 1/3 cup molasses
• A pinch of salt (roughly 1/8 teaspoon)
• 12 ounces of Guinness beer
• Butter for greasing the pan and painting the top, about 3 tablespoons
* If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.
Method
1 Preheat oven to 350°F. Grease a 9x5-inch loaf pan well with butter.
2 Pour the flour, salt and sugar into a large bowl and whisk to combine.
3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.
4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.
5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.
NOTE: I used a chocolate stout instead of Guinness and it was awesome.
This is from Babble.com
Guinness Bread with Molasses Recipe
• Prep time: 5 minutes
• Cook time: 50 minutes
This is fantastic eaten fresh, and nearly as good the next day toasted with some more butter. Do not use stale beer for this recipe, you want the carbonation.
Ingredients
• 3 cups self-rising flour*
• 1/2 cup white sugar
• 1/3 cup molasses
• A pinch of salt (roughly 1/8 teaspoon)
• 12 ounces of Guinness beer
• Butter for greasing the pan and painting the top, about 3 tablespoons
* If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.
Method
1 Preheat oven to 350°F. Grease a 9x5-inch loaf pan well with butter.
2 Pour the flour, salt and sugar into a large bowl and whisk to combine.
3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.
4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.
5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.
NOTE: I used a chocolate stout instead of Guinness and it was awesome.
Subscribe to:
Posts (Atom)