Everyone in my life knows I’m a little nuts about nuts. Last week I purchased a box of cocoa roasted almonds at my local King Soopers and loved them! The bit of sweetness along with the nut crunch and cocoa blast was divine.
They were easy to make and store well. I had dry ingredients left over, so I tried the recipe with English Walnuts. They were equally wonderful! Cocoa roasted almonds and walnuts are my new, favorite afternoon snack!
COCOA ROASTED ALMONDS
1 pound raw, shelled almonds
8 Stevia sweetener packets (next time, I’ll try it with powdered sugar)
1/4 teaspoon popcorn salt
2 teaspoons cornstarch
1/4 cup cocoa powder
Pour the almonds in a large bowl. Spray the almonds lightly. Toss the almonds and spray again, to assure that the almonds are lightly coated.
In a small bowl, combine the Stevia, salt, cornstarch and cocoa powder. Pour the dry ingredients over the almonds and toss to thoroughly coat the almonds.
Line a baking sheet with parchment or wax paper. Bake at 250 degrees for 25 minutes, stirring every 8 minutes. Remove from the oven and place the almonds (or walnuts) on paper towels. Cool.
Each almond has about 7 calories.
Nuttin’ to it!
Recipe adapted from ehow.com Cocoa Roasted Almonds
My love of eggplant began when I was a young child. My mother would peel and slice the eggplant, sprinkle with salt, and let rest on paper towels for 30-45 minutes to remove the bitterness. She would then flour, salt and pepper the eggplant, and brown the eggplant slices in hot oil. The hot eggplant slices were then put on a slice of bread and eaten as a sandwich. I STILL love eggplant this way but have searched for healthier ways to cook eggplant.
This spread is a new favorite. Rumor has it that the original recipe came from the Barefoot Contessa.
It is difficult for me to resist eating the cubed eggplant straight from the roasting pan but the majority usually makes it to the food processor. I often eat this as a side dish as well as a spread. Either way…you can’t beat the wonderful flavor of eggplant. YUM!
ROASTED EGGPLANT SPREAD
2 medium eggplant, peeled
2 red bell peppers, seeded
1 red (or sweet) onion
2 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
Preheat oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper.
Spread on greased baking sheet. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing one time during the roasting process. Cool slightly.
Place the vegetables in a food processor. Add the tomato paste and pulse to blend. Add salt and pepper to taste.
Optional: serve with crumbled feta cheese on crackers, bread or pita chips.