Sentences with phrase «good nut roast»

Not exact matches

I used raw nuts and it seemed to work really well, I love the flavour and preferred it to the time that I tried roasting them — I also found that the texture wasn't as smooth with roasted nuts, but everyone is different!

Ever since receiving my copy a few weeks ago, I've been floating on a cloud of cooking inspiration, and I've already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard - Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results.

150 g (1 cup) raisins 6 tablespoons white or dark rum (or orange juice) 200 g (1 1/2 cups) roasted hazelnuts, ground (or any other nut) 100 g (3.5 oz) good quality dark chocolate (or rice milk chocolate)

You see, It was my very first ever attempt at a nut roast and while I concede that I could have done a few things differently, I thought it came out rather well.

Although we can't use nuts in recipes, I find that roasted seeds do an excellent job as well.

These Roasted Strawberry Parfaits with Coconut Cream and Macadamia Nuts are a good substitute for my beloved strawberry shortcake.

Hazelnuts are the «nutella» nut, however they're really good eaten raw, roasted, and ground into a nut flour!

A fresh, spring mix salad with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green beans; and a good cup of coffee and something with dark chocolate for dessert.

Roasted nuts blend together to make a nut butter blend that's as good as the fancy stuff you find in the store!

I don't measure anymore when I make this — sometimes I use coconut palm sugar, less nuts, more butter... This is a very forgiving recipe — just taste it before roasting to adjust seasoning but it always comes out good

Well, maybe boiling is not enough to turn omega 3 and 6 into transfats in whole grains like roasting does to nuts.

-LSB-...] / / Brewing Happiness Red Flannel Beet Hash with Dill / / W U H A U S Small Batch Roasted Soup / / Well and Full Fudgy Nut and Seed Butter Brownies / / What's Cooking Good Looking + Double Thyme Creamy -LSB-...]

Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)

I roasted my nuts on a reusable Silicone Mat (aka one of my best and most - used purchases ever), but you could also use parchment paper if you'd like.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Roasted veggies or more nuts and seeds all work well too.

Roasted nuts are more traditional but use whichever you think have the best flavor.

Today, the company offers a selection of more than 400 different products — roasted nuts, candies, confections and snack items — sold under the Hickory Harvest Foods and I.M. Good Snacks brands, as well as private labels and in bulk.

No good avos were availble yet — but next time we'll roast and mix the nuts and add the avo as you suggest.

I just want to say to those folks roasting and making their own hazelnut (or other) butter, that blenders and food processors aren't the best for obtaining a creamy nut butter.

Compartes Chocolatier uses only the world's best chocolate, sourced from South America combined with the freshest locally sourced ingredients including California farmers market fruits and spices or nuts that we roast in our own kitchen.

Home - roasted nuts are the best Nicole @ Squash on Squash recently posted... 5 Healthy Holiday Habits

It's a way of providing that little bit of rich nut and sweet squash flavor that goes so well with a turkey, ham or whole roasted fish.

So traditionally a nut roast contains either breadcrumbs or rice (sometimes even both) and I could well have cooked up a good loaf of Paleo Granary Bread just for this dish but I opted for some coconut flour instead as it helps to retain moisture, and has that sweet, bread - like taste.

1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste

But, I have been trying to figure out how best to combine apples & gingerbread ever since I randomly had apple slices with these gingerbread glazed roasted nuts.

It also pairs quite well with salty hams, toasted nuts, and roasted vegetables such as beets, carrots, and winter squashes.

2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)

Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole

They taste SO good - way better then the roasted nuts at the store.

The other thing I did was add ground cardamom which was nice and added some chai flavouring, as well as roasted salty pumpkin seeds just because I like nuts / seeds in my pudding.

And as for the nuts — I have made these with classic dry roasted peanuts (as done here) as well as raw cashews.

The best thing about making your own Instant Oatmeal mixes is that you can choose the very best ingredients — organic quick cooking oats, unsweetened unsulphured organic dried fruits, raw or roasted nuts — and add extra mix - ins as you please.

Some good options: kale, romaine, cucumber, freshly roasted pumpkin, beets, chia seeds, hemp seeds, nut butters, coconut oil, coconut milk, etc..

First prepare nuts by soaking and sprouting overnight, or use Better Than Roasted Nuts and Senuts by soaking and sprouting overnight, or use Better Than Roasted Nuts and SeNuts and Seeds.

Is there anything better than roasted nuts on top of fresh, crunchy greens and grains.

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

-LSB-...] Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread Amie of The Healthy Apple made Gluten - Free Agave Apricot Quick Bread Britt of GF In The City made Date & Walnut Bread Brooke of Bell Wookie made Double Chocolate Cherry Muffins Caleigh of Gluten Free [k] made Cardamom Banana Bread Caneel of Mama Me Gluten Free made Peach Poppyseed Bread Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze Claire of Gluten Freedom made Piña Colada Muffins with Coconut - Rum Glaze and Toasted Coconut Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins Elana of Elana's Pantry made Almond Flour Muffins Erin of Mysteries Internal made Strawberry Yogurt Muffins Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel Flo of Makanaibio made gluten - free muffins Gretchen of Kumquat made a Gingerbread Fig Loaf Irvin of Eat the Love made Meyer Lemon Muffins with Slow - Roasted Balsamic Red Wine Strawberry Jam Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread Karen of Cooking Gluten Free made muffins Kate of Kate Alice Cookbook made Raspberry Banana Crumble - Top Muffins Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins Lauren of Celiac Teen made a Cocoa Quickbread Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free Lisa of With Style and Grace made a Rosemary Lemon Quick Bread Marla of Family Fresh Cooking made Sweet Strawberry Snack Cakes Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing Meaghan of The Wicked Good Vegan made Vegan Gluten - Free Apricot - Orange Bread Melanie of Mindful Food made Almond Joy Muffins Nannette of Nannette Raw made Chai Muffins Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel Silvana of Silvana's Kitchen made Chocolate - Coated Marshmallow - Topped Vanilla Cupcakes Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder Winnie of Healthy Green Kitchen made Banana Bread -LSB-...]

What other better side dish than this roasted Brussels sprouts with cranberries and pine nuts for this time of the year?

1 stick unsalted butter, or non dairy margarine, melted 1/3 cup granulated sugar 1/2 cup brown sugar 1 egg (you may use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit if using salted nuts) 1 cup (4oz or 140g) Better Batter Gluten Free Flour 2 cups mix - ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut butter chips, roasted nuts, etc), divided (you may omit nuts if allergic.

Instead, this chocolate fudge is a wonderful mixture of coconut oil, cashew butter (although any nut butter would work), dark chocolate (70 % cocoa — no milk solids), roasted pistachios, almonds (again any nuts work — roasted hazelnuts are even better!)

Well, Becca, we've had our New Year's Eve dinner, and I have to say that there is really not enough nut roast left to think about freezing!

Instead of using loads of breadcrumbs to fill out my nut roast, I made sure it was crammed with plenty of nuts (cashew nuts, walnuts and pine nuts), as well as some carrots and leek, and even some cannellini beans.

115g coconut oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no milk products) 6Tbsp cashew butter (or any nut butter) 1 / 2tsp himalayan pink salt 150g cranberries 100g almonds (or pistachios or hazelnuts) lightly roasted & chopped sprinkling of freeze dried raspberries

1 1/2 cups fried peanut, shells on (roasted will do as well) 2 cloves garlic 1 lesser galangal (or galangal or small piece of ginger) 2 candle nuts (or macadamia or Brazil nuts) 4 Tbsp sweet soy sauce (Ketjap) 2 Tbsp palm sugar 1 tsp salt

Alto Adige Speck Wrapped Melon and Baby Greens Aranitas Con Mojo ~ Shredded Green Plantain Fritters with Garlic Onion Sauce Bacon Wrapped Dates with Chorizo and Goat Cheese BBQ Bacon Wrapped Shrimp Blue Baby Potato Salad Deconstructed Caramelized Onion and Brie Mini Croissants Cheddar Garlic Crackers with Parsley & Pecans Cheesy Mini Biscuits with Sun - Dried Tomato Pesto Corn Bread Tartlets with Ricotta and Tomato Crispy California Avocado Taco with Chipotle Corn Relish Danish Smorrebrod ~ Herring & Apples on Rye DIY Gyoza Wrappers Empanadas ~ Sweet Potato and Turkey with Mango Chutney Dipping Sauce Fried Green Tomatoes with Tomato Brown Sugar Chutney Garlic Buttered Crostini with Rustic Kale Pesto Gooey Cheddar Bread Hawaiian SPAM Musubi Jumbo Lump Crab Cakes with Jalapeno Cilantro Crema Kalamata Olive & Sun - Dried Tomato on Pesto Toasts Kalamata Olive Tapenade and Ricotta Crostini Kalamata Olive Tapenade II Maple - Pecan Bread Mini Lemon Tartlets Mushroom and Spinach Quiche with Shredded Potato Crust Mushroom Stuffed Duchesse Potato Skins Parmesan Panko Zucchini Fries Pecorino Potato Pops with Smokey Chipotle Sauce Peruvian White Fish Ceviche with Aji Amarillo Peppers Roasted Shrimp and Pineapple Salad Savory Bread Toasts with Alta Badia Cheese Scallion Pancakes Korean - Style with Lemon Soy Dipping Sauce Shrimp Salad Sandwich with Spicy Lime Aioli Smoked Salmon Tomato Cups Spanikopita with Filo, Spinach and Feta Cheese Spicy Grilled Shrimp with Green Yuzu Kosho Pesto Spicy Korean BBQ Turkey Sliders with Sesame Ginger Slaw Spicy Sausage Pizza Stuffed Mushrooms Spinach Crepe Spirals with Cream Cheese, Sun - Dried Tomatoes & Pine Nuts Spinach Dip ~ The Best on the Planet Spirited Fruit and Cheese on Wheat Crackers Spinach & Feta Quiche with Kalamata Olive Tapenade Spring Rolls with 8 Dipping Sauces Summer Savory Stuffed Mushrooms Three Cheese Stuffed Puff Pastry Pinwheels Tomato Bruschetta

Raw nuts and seeds are superior to those that have been dry roasted, dry roasted nuts and seeds are better than having been salted and cooked in oil.

Making your own nut milks serves medium and dark - roast coffee, and beans from Central and South America, better than hazelnut syrups you see on the bar at large chains.

Farro, big pieces of roasted chicken, a few toasted nuts, and an herby vinaigrette, and I'm good to go.

Top picks included roasted cauliflower with pickled pepper, pine nuts, and mint as well as squash blossoms filled with «crab rangoon», and crispy crunchy chickpea fritters.