I am not fond
of almond slivers.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted
slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Your notes on bulking this up made me remember a salad I invented a couple
of summers ago — couscous, a crunchy veg or two, diced peaches or other fruit, well - toasted
slivered almonds or pumpkin seeds, and mint or parsley or basil or some other herb.
Frozen peas get gourmet treatment with a garlicky - buttery sauce and a flourish
of toasted
slivered almonds in this healthy vegetable side dish.
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick
of marzipan (optional, or you can add 125g
slivered almonds instead)
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups
of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup
of slivered almonds 1/3 cup
of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
In a dry pan, heat the 2 Tbs
of sugar until it begins to caramelize, add the coconut oil, a pinch
of salt, and the
slivered almonds.
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted
slivered or sliced
almonds.
This dish reminds me
of an Eastern European version my Slovakian friend makes: shredded raw cabbage and
almond slivers with just a dash
of salt, oil, and vinegar.
I'm temped to say that the amount
of mixture this makes can handle up to 2.5 cups
of nuts, as I managed to sneak in some
slivered almonds (which did coat wonderfully) and had about 2.25 cups with lots
of leftover crumbs.
It also had toasted
slivered almonds which gave a delightful crunchy texture and a generous amount
of mint to finish it off.
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted
slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
To give these oats a nice crunch, I added a tablespoon
of slivered almonds, and toasted coconut chips.
This salad is one
of my favorites as it packed kale and homemade tofu feta, sweet from the cranberries, savory from the
slivered almonds, and the dressing just works!
A moist yet wonderfully crumbly square that's free
of gluten, grains, soy, dairy, but IS topped with sweet coconut sugar crystals,
slivered almonds and coconut every - so - lightly toasted and crunchy.
You could also use
slivered almonds instead
of the pistachios — no chopping required.
The walnuts were replaced by a mixture
of pecannuts and
slivered almonds (lightly roasted in the oven to enhance their flavours).
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla
almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans,
slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
I use dried cherries, dark chocolate chips,
slivered almonds and a pinch
of ancho chili powder.
Chicken tossed with sweet apple, tangy homemade mayo and topped with
slivered almonds for a nice crunch, this Apple
Almond Chicken Salad will get anyone out
of a lunch rut!
No tamari
almonds but thinking
of making some from
slivers and tamari that I have..
Continue with roasted pepper slices and a few
slivers of toasted
almonds, followed by another set
of coconut sheets.
This Crunchy Curried Broccoli Salad has a delicious light curry flavor and it's loaded with broccoli, celery, raisins,
slivered almonds and onion (all
of which help to give a good boost the the immune system).
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or
slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
I'll tell you in all honesty that I'm a huge biscotti fan whether said biscotti is flecked with
almond slivers, studded with cinnamon chips, or speckled with vanilla bean, but I have to admit that this is (for sure) one
of my favorite variations
of all time.
This recipe combines raw beets, carrots, baby spinach, diced avocado,
almond slivers, uncooked quinoa, and a package
of frozen edamame.
For serving (optional): chopped cilantro,
slivered almonds, toasted pumpkin seeds, dollop
of yogurt
I also subbed peanuts for
slivered almonds and added somewhere in the region
of 4 TBSP Sriracha (I like my spice!).
Top each muffin with three raspberries and 1 tbls
of slivered or sliced
almonds.
I made these with
almond butter instead
of peanut butter and with
slivered almonds instead
of peanuts and they turned out amazing!
Then I dump everything in a big mixing bowl with olive oil, lemon juice,
almond slivers, goat cheese, and whatever herbs I have on hand, but I have to say I'm partial to loads
of pepper and parsley.
Pour 2 teaspoons
of apple cider vinegar over each, top with
slivered almonds and cashew nut cream, and serve.
I imagined, instead
of hunks
of stalky, unyielding crowns, this salad would have crisp, crunchy
slivers of broccoli, surrounded by a light and creamy dressing and flecked with sweet cranberries, tart apple slices and nutty
almonds.
I toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans, toasted
slivered almonds, even croutons
of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead
of the cream - just as yummy!
Garnish and Glaze: 1/2 cup
slivered almonds 1 cup confectioner's sugar pinch
of Kosher or sea salt 4 - 6 tablespoons heavy cream 1 teaspoon pure vanilla extract
This time around I used raw whole
almonds, for a bit
of a change from my usual favorites — sliced
almonds, and
slivered almonds.
A very nice cake came out
of the oven: heavy crumb from the
almond flour was brightened by the lime flavor, with tasty browned edges and a little bit
of crunch from the topping
of sugary
slivered almonds.
Make a salad by topping a bed
of lettuce with Honey Teriyaki Chicken, shredded carrots, green onions and
slivered almonds.
Topping Cacao nibs, roughly crushed Raw
almonds (whole, chopped, sliced,
slivered, etc.) Pinch
of sea salt flakes
Heck, these might even be better with some
slivered almonds thrown in, and they they would absolutely be the cookie version
of the cookie bars.
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup
slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons
of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
You open the fridge with every intention
of just grabbing some [
almond] milk for your coffee, see the cake looking all delicious out
of the corner
of your eye, and before you know it, you're one
sliver, two
slivers, one slice into it.
If you like you can buy ground
almonds (called
almond meal or flour), but I normally just put 1/2 cup (55 grams)
of either whole, shaved, or
slivered blanched
almonds into my food processor and process them until finely ground (texture similar to corn meal).
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup
slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
I used turmeric instead
of saffron and
slivered almonds in place
of the pine nuts and all the optional spices!
Mix through the
almond milk and follow with layers
of slivered almonds, banana slices, yoghurt, coconut flakes and berries.
2 cups chicken stock 1 cup quinoa 1/2 cup dried cranberries Juice
of 1/2 an orange 1/2 cup pomegranate seeds Salt and pepper to taste 2 tbs
slivered almonds
2 c
of quick cooking oats 1/4 c
of brown sugar 1 tsp
of cinnamon 1/4 tsp
of pumpkin pie spice 2 tbl
of slivered almonds (any nut would work) 1 tsp
of baking powder 1 tsp
of vanilla extract 1.5 c
of almond milk (vanilla) 1/2 c
of pumpkin puree 1 egg, beaten Cooking spray
⠀ ⠀ ⠀ INGREDIENTS ⠀ 1 cup golden flaxseed meal ⠀ 1/4 cup cocoa powder ⠀ 1 tablespoon cinnamon ⠀ 1/2 tablespoon baking powder ⠀ 1/2 teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4 cup
slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total
of 6 Keto Brownie Breakfast Muffins.
Decorate each shell with a half piece
of slivered almond for the tusk and a pink heart for the ear (if you can't get big enough sprinkles, you can also use rolled pink starburst chew lollies or pipe royal icing on the baked shells).