Tag: almonds

Breakfast

Santa’s Nutola

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My dear friends, Mr. & Mrs. Santa, often visit me for summer holiday to escape the North Pole cold. During one visit they brought Santa’s delicious Nutola to have for breakfast. Wow! It was almost as magical as the reindeer on Christmas Eve. It’s wonderful with yogurt or as a snack. I made a batch and froze much of the batch to enjoy later.

Thanks, Santa and Mrs. Claus, for sharing this wonderful recipe with me

Santa’s Nutola

INGREDIENTS:
  • 1 lb. flaked coconut
  • 1 lb. chopped pecans, chopped and whole
  • 1 lb. cashews, salted & roasted (or raw)
  • 1 lb. almonds shaved, slivered and whole (1/3 each)
  • 1 lb. walnut pieces
  • 1 lb. hazelnuts (pound them in a bag to smash)
  • 1 lb.  sunflower seeds, raw or roasted
  • 1 lb. pumpkin seeds, raw or roasted
  • 1 cup honey (heat to melt)
  • 1-2 tablespoons vanilla
  • 1/2 cup maple syrup (optional)
  • 1 tablespoon cinnamon
  • dash of kosher salt
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Roast coconut on a large cookie sheet until light brown.  Watch closely.  Cool.
  3. Combine all nuts.  Sift before roasting.
  4. Using two cookie sheets, roast nuts about 10-15 minutes, until warm. Pour nuts into large mixing bowl.
  5. Heat honey.  Remove from heat. Add vanilla and maple syrup.
  6. Coat nuts and toss.
  7. Sprinkle with cinnamon and kosher salt.  Toss again until thoroughly mixed.
  8. Pour into the two cookie sheets.  Roast again for 10-15 minutes.
  9. Cool completely in the pans.  Break apart and store in air tight container. Note: It freezes well.

Recipe from My good friends the Portwoods/aka Dallas Santa

Desserts

Dutch Letter Bars

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Dutch Letters are a pastry delicacy that I must purchase when I visit family in Iowa. Extra Dutch letters are always in my bag to bring back to Colorado for my family to enjoy. A few years ago, my sister told me about the recipe for Dutch Letter Bars that she makes often, and people always like them. My first batch was delicious and reminds me of lemon bars but with an almond twist. They are quite rich, so a small square is plenty but so good!

Dutch Letter Bars

INGREDIENTS:
  • 2 sticks butter
  • 8 oz. almond paste
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • slivered almonds and sugar for top (optional)
DIRECTIONS:
  1. Melt together butter and almond paste, then beat with electric mixer.
  2. Stir in eggs, sugar and flour.
  3. Pour into greased 9×13″inch pan.
  4. Bake at 350 degrees for 25 minutes. Can be covered with slivered almonds or sugar when done.

Recipe from Corn Carnival Cookbook, 90 Years of Family Fun, Gladbrook, Iowa

Salads · Vegetables

Baked Salad

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Delicata squash is a favorite, which I’ve grown in my garden for the past few years. The feeling of fall is in the air and this salad was calling my name. I made 1/2 of a recipe, 4 servings. The salad kept well in the frig for a quick meal, although I heated each serving for 30 seconds in the microwave just to take the chill off.

I added grilled chicken breast for a bit of protein. Next time, I would double the amount of chopped apple. The sweet and tart crunch of the apple truly makes the salad!

Baked Salad

INGREDIENTS:
  • 1-2 small delicata squash seeded and chopped
  • 2 bunches kale dinosaur/lacinato preferred, thinly shredded, about 8 cups
  • 1 lb Brussel Sprouts shredded, about 6 cups
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp neutral oil
  • 1 tbsp sugar
  • 1 tbsp toasted sesame oil
  • 1 cucumber sliced
  • 1 apple fuji preferred, cut into matchsticks
  • 1 carrot shredded
  • 1/4 cup sliced almonds
DIRECTIONS:
  1. Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
  2. Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
  3. While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
  4. In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
  5. Optional: Add chopped or sliced, cooked chicken breast for more protein.

Recipe from Iamafoodblog

New Favorite · Salads

Apple Bacon Brussel Sprouts Salad

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Typically, I roast brussel sprouts but this salad was intriguing. I sliced the brussel sprouts very thinly with my food processor and the flavor and texture were perfect. The sweetness of the apples, the crunchiness of the almonds, and of course the saltiness of the bacon, make this a declicious salad. I served it alongside pulled pork sandwiches. The leftover were still good for 1-2 days after making it. A new favorite salad!

Apple Bacon Brussel Sprouts Salad

INGREDIENTS:
  • 4 slices bacon
  • 8oz brussels sprouts, ends trimmed
  • 1/4 cup Fisher Naturals whole almonds, roughly chopped
  • 1 Tablespoons shallot
  • 1/4 cup white balsamic vinegar (could use red wine vinegar)
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • salt and pepper
  • 1 red apple, chopped (I like Pink Lady apples)
DIRECTIONS:
  1. Crisp bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon grease in skillet (add extra virgin olive oil if there’s not enough.) Chop or crumble bacon when cool enough to handle.
  2. Meanwhile, use the grating blade attachment on a food processor, mandolin, or very sharp knife to slice brussels sprouts very thin. Add to a large bowl with almonds and bacon then set aside.
  3. To the bacon grease, still over medium heat, add shallots then saute until tender, 2 minutes. Remove skillet from heat then whisk in vinegar, honey, dijon mustard, salt, and pepper (be careful, vinegar may spatter a bit.) Return skillet to heat then whisk until dressing is combined, 30 seconds. Pour over brussels sprouts mixture then toss well to coat. Taste and add salt and pepper if necessary. Add chopped apple then toss again to mix, and then serve. Serves 2-3 as an entree, 5-6 as a side.

Recipe from IowaGirlEats

Salads

Napa Sweet Corn Salad

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Napa Sweet Corn Salad is an end of summer treat! The tomatoes from my garden, the fresh local sweet corn, crispy red apple, avocado, basil, onions, etc. What’s not to like! I would recommend eating this within a day or two and is definitely best when made fresh!

Napa Sweet Corn Salad

INGREDIENTS:
  • 2 cups sweet corn kernels, raw (~3 ears)
  • 1 cup cherry or grape tomatoes, halved or quartered if large
  • 3 small or 2 large green onions, chopped
  • 1 small avocado, chopped
  • 1 red apple, chopped
  • 1/3 cup sliced or chopped almonds
  • For the Honey-Dijon Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 1 Tablespoon honey
    • 1 Tablespoon Dijon mustard
    • salt and pepper
DIRECTIONS:
  1. Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired – remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside.
  2. Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately

Recipe from IowaGirlEats

Family Favorites · New Favorite · Salads

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

cathysmaha1 Comment

Harvest Bowl is one of my favorite recipes of all times. There are a multiple of flavors and textures to enjoy. I added bits cooked pork roast, a delicious addition. However, the bowl with a meat addition is equally delicious. The best temperature for serving is slightly warm. Leftovers are great for 3-4 days, slightly warmed in the microwave. This the first time I’ve cooked with fig jam and I loved it. For a different twist, it could be interesting to try apple butter. Anyway you make it, you’ll love it!

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

INGREDIENTS:
  • 1 cup wild-brown rice blend (I recommend Lundberg)
  • 1-3/4 cup gluten-free chicken broth
  • 3 cups 1” butternut squash cubes (about 1 small squash)
  • 3 Tablespoons extra virgin olive oil, divided
  • 1/8 teaspoon each garlic powder, chili powder, cinnamon
  • salt and pepper
  • 9 oz thinly shredded brussels sprouts
  • 1 large or 2 small apples, chopped
  • 3 oz white cheddar cheese, cut into cubes
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

For the Fig Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, microplaned or minced
  • 2 Tablespoons fig jam
  • salt and pepper
DIRECTIONS:
  1. Add rice and chicken broth to a small saucepan then bring to a boil, place a lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente (verify liquid amount and cooking method with rice package directions.) Set aside to cool slightly – can be done a day ahead of time.
  2. Preheat oven to 400 degrees. Line a half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingers to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly – can be done a day ahead of time.
  3. Meanwhile, line another half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add shredded brussels sprouts, remaining 1-1/2 Tablespoons extra virgin olive oil, salt, and pepper then toss with your fingers to evenly coat. Add to oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown.
  4. For the Fig Balsamic Vinaigrette: Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine (might need to microwave for 15-20 seconds to help melt the fig jam.) Taste then add more salt, pepper, and/or fig jam if desired.
  5. In a large bowl combine cooked rice, butternut squash, brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve. Leftovers are good for 3-4 days.

Recipe from IowaGirlEats

Family Favorites · New Favorite · Salads · Vegetarian

Lemon Garlic Kale Salad

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Lemon Garlic Kale Salad is a favorite salad, especially when I had fresh kale from my garden but it is wonderful with kale from the grocery store, as well. My good friend, Maribeth, introduced this recipe to me a few years ago and it continues to be a favorite.

Lemon Garlic Kale Salad

INGREDIENTS:
  • 2 cups almond slices, toasted
  • 1/3 cup freshly squeezed lemon Juice (2-4 lemons)
  • Kosher Salt
  • 1 1/2 cups extra-virgin olive oil
  • 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
  • 10 to 12 ounces washed and dried kale leaves, thick stems removed
  • 1 1/2 cups freshly grated Parmesan
DIRECTIONS:
  1. In a toaster oven or oven, toast almonds until golden brown and fragrant. Set aside to cool.
  2. In a bowl, combine lemon juice and 1 heaping teaspoon salt.
  3. Slowly whisk in olive oil.
  4. Add garlic cloves and set aside to steep.
  5. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4 inch thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  6. Place chopped kale in a very large bowl. Sprinkle with almonds and then cheese.
  7. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressin and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

NOTE: I typically make a much smaller salad. The dressing keeps well in the refrigerator. I have also minced the garlic and added to the dressing.

New York Times Lemon Garlic Kale Salad

Book Club · Desserts · New Favorite

Mango Shrikhand

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Mango Shrikhand was a recipe made by my friend, Diane, for Book Club now over a year ago.  It was delicious and I wanted to try to make it at home.  I made it with Greek Yogurt and cut the cardamon in half.

For those who don’t love Greek Yogurt, I would recommend using Vanilla yogurt.  If you don’t like cardamom, try using cinnamon.  If you don’t like mango, try another fruit.  It’s a versatile recipe and healthy dessert.

MANGO SHRIKHAND

2 1/2 (8 ounce) container plain yogurt (I used Greek yogurt)
3/4 cup mango puree
5 tablespoons confectioners’ sugar
1/4 teaspoon ground cardamom (I used 1/8 teaspoon)
2 tablespoons crushed almonds

  • Line a colander with a clean piece of cheesecloth. Place colander over a tall vessel to collect the dripping water.
  • Pour yogurt onto the cheesecloth and gently twist the ends. Tie the ends into a knot above the yogurt.  Let drain and thicken in the refrigerator, 5 hours to overnight.
  • Whisk yogurt, mango puree, confectioners’ sugar, and cardamom in a bowl until well blended.
  • Refrigerate Shrikhand for 1 to 2 hours. Garnish with crushed almonds and serve chilled.

Recipe from allrecipes.com

Book Club · Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Garlic Roasted Green Beans with Shallots & Almonds

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I was craving green beans and our book club was meeting to discuss ‘Gone Girl’ by Gillian Flynn. Our hostess served Tom Yum Koong Soup, favored by one of the characters in the book when fighting off a cold.  Others brought bar food and I brought green beans…never mentioned in the book but satisfied my craving.

This is a simple and absolutely delicious recipe. I’ll be making it again, and again, and again.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS & ALMONDS

2 lb. fresh green beans
5-6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
3 T olive oil
1 tsp. salt (or more to taste)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/2 cup almonds, sliced or chopped
1 tsp. lemon zest

  • Preheat oven to 450 F.
  • Trim ends from green beans. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt & pepper, parsley, almonds and lemon zest. Toss until ingredients are well coated with oil.
  • Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I used parchment paper for roasting vegetables and the results are great).  Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

Recipe adapted from KalynsKitchen.com

 

Gluten Free · Salads · Skinny · Vegan · Vegetarian

Cranberry and Mango Quinoa Salad

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Cranberry and Mango Quinoa Salad is a favorite salad shared by friend, Chris, at many of our Book Club and pot luck dinners. Finally, I decided to prepare it and savored every serving.  I’ve also tried adding other ingredients to add variety, including bits of turkey or slices or fresh avocado.
This salad is great for summer meals and gatherings.

CRANBERRY AND MANGO QUINOA SALAD

2 cups of water
1 cup of quinoa
1 cup fresh kale or spinach in bite size pieces
1.5 cup fresh or frozen mango chunks (one to two fresh mangos should yield just about 1.5 cups)
1.5 c cubed melon (I used Honeydew)
1/2 cup slivered almonds (toasted/optional)
1/2 cup dried cranberries

Lemon Poppy Seed Dressing
1/4 cup fresh lemon juice
1 tablespoon of honey
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
pinch of salt

  • Bring water to boil and cook quinoa per the instructions.  Cool.
  • Add kale (or spinach), mango, melon, almonds, and cranberries to quinoa.
  • Mix together Lemon poppy seed ingredients and pour over quinoa salad.
  • Serving Option:  Slice fresh avocado slices over top of salad.

Recipe adapted from Skinny Minz and Healthy Pursuit