I didn't have any nut butter on hand, so I put 2 cups
of toasted almonds in a food processor and blended them to create almond butter.
Not exact matches
After the liturgy, the cantor, a woman
in her 50s named Anna, prepared a breakfast
of fruit,
almonds and
toast.
I love mine with
almond butter, fresh berries and a squeeze
of honey but it's also delicious with
toasted nuts, banana slices and just about anything else you've got
in your kitchen.
While that cooks,
toast the
almonds in a large frying pan with 1 tablespoon
of tamari.
In a change from my regular
Almond French
Toast, I thought I'd try something new and mix some
of my leftover pumpkin puree into the batter.
Frozen peas get gourmet treatment with a garlicky - buttery sauce and a flourish
of toasted slivered
almonds in this healthy vegetable side dish.
Visit Abigail and I... On Facebook: The Soul
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of Health and Sweet Foodie Acorn Squash with Red Quinoa, Cranberries, Apples, and
Toasted Almonds — Tossed
in Maple Vinaigrette (serves 4)
A simple salad
of butter lettuce, cherry tomatoes from our garden, some
toasted almonds - which warmed a dollop
of goat cheese and I'm
in heaven.Dessert is some
almond milk ice cream and NUTELLA!
Thinned out with a bit
of broth
in a saucepan, I then sautéed a couple handfuls
of broccoli
in it, added tiny pieces
of tofu, a couple big spoonfuls
of cooked quinoa, and some
toasted almonds.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops
in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate -
Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and
Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
The nuts are super easy: Simply
toast a cup and a half
of assorted raw nuts (I used
almonds, walnuts and pecans)
in a cast iron skillet.
This pistachio butter is great on
toast,
in sandwiches,
in cookies, granola bars, etc. & really brings a new exciting flavor into your normal routine
of peanut and
almond butter.
While I like them riper than I did
in my childhood days, there's a point where they are just to sweet for eating plain & are perfect for adding to oatmeal or topping a piece
of toast with
almond or peanut butter.
Just a hint, taking the 5 minutes total to
toast those sliced
almonds (from Costco — cheap — same with died tart cherries) makes a world
of difference
in their flavor.
I added
toasted almonds and pecans on top, which provide pops
of crunch
in almost every bite.
Three kinds
of milk and a generous amount
of egg yolks create a custardlike consistency while
toasted almonds provide the perfect amount
of crunch
in this extremely rich pudding.
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).
It looks to tasty and the
almonds are extra
toasted... I don't know that I've ever had lemon with dark chocolate together
in a cake before, so I'm intrigued — as I love both types
of cake separately and union seems inevitable
What's
in it: For the french
toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
In autumn / winter, this is my fave cozy bowl -
of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic
toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash
of ground cinnamon and cardamom for savory, pinch
of salt and pepper Add boiling water to desired consistency, and finish with a bit
of coconut oil or ghee The add
in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in options to customize the bowl are endless, and the dry mix portion packs beautifully
in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
One product that combines convenience with decadence is Sara Lee's bite - size and single - serving cheesecakes, which comes
in flavors such as chocolate - dipped praline pecan, and
toasted almond crunch, can be eaten right out
of the freezer.
The meal was served with
toasted almond rice pilaf and a light salad
of cucumbers, tomatoes, and very very thin julienned carrots
in a rice vinegar - ginger based dressing.
Healthy, sweet cookies, made with natural ingredients, that combine the rich taste
of toasted almonds and sweet raisins
in a delicious, crunchy snack!
In the bowl
of a food processor, combine the
toasted hazelnuts and the flour and process until the hazelnuts are finely ground, like
almond flour.
Optional Add -
Ins:
Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
Toasted pecans,
toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted walnuts,
toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted sliced
almonds, chocolate chips, sprinkles, 1 cup (80 grams)
of rolled oats, 2 tablespoons (16 grams)
of peanut butter powder, 1/4 cup (30 grams)
of sifted cocoa powder or shredded coconut.
2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful flaked
almonds,
toasted 4 ounces
of tin sardines
in olive oil, drained
Toast the
almonds by placing them on a baking sheet
in a heated oven for just a couple
of minutes until they begin to turn brown.
You can really play around with different additives such as
toasted almonds or hazelnuts
in place
of the walnuts, or using dried cranberries, apricots, or dates
in place
of the figs.
What's
in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for
toasted (like
almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
Stir
in 2 cups crumbled Shredded Wheat biscuits, 1/2 cup
toasted sliced
almonds, and a big pinch
of salt.
After they get a coating
of the wine mixture, dip them
in the
toasted almond and chocolate mixture, and then place them on the cookie sheet to harden.
I'm decidedly on team sweet, which most
of the time means a swirl
of raspberry jam atop
almond butter
toast, a drizzle
of amber maple syrup
in steamy oatmeal, or, more often than not, thick and creamy Greek yogurt topped with seasonal fresh fruit or berries.
This salad is loaded with curly kale, Romaine lettuce, quinoa, Parmesan cheese,
toasted almonds, golden raisins, and tossed
in a bright vinaigrette for loads
of flavor and texture.
In this pesto sauce I used
almonds instead
of pine nuts as I usually would since I wanted to re-create the flavors
of Puglia, and then topped the pasta with some additional chopped
toasted almonds for both texture and flavor.
The bars are somewhere
in the middle
of crunchy and chewy, and they're like a texture nirvana with the combination
of toasted whole
almonds, little oat bits, and lots
of dried fruit.
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
Inspired by a recipe
in Miranda Gardiner's Teaching Dad to Cook Flapjack - a simple bean salad tossed with lots
of toasted almonds, fresh thyme, and an assertive honey - balsamic dressing.
Personally I like to
toast some slivered
almonds with a little butter
in my cast iron skillet, then sprinkle with a touch
of salt when they are golden brown and delicious!
Menu Description: «Crisp Oriental greens topped with chunks
of crunchy Chicken Fingers,
toasted almonds and crispy rice noodles tossed
in a light Oriental vinaigrette.»
Place the
almonds on an oven tray
in the centre
of the over and roast for 10 minutes or until lightly
toasted.
I used the unsweetened
almond milk as did Tracy
in her note
in August 2012 she also had the green colour Bread was very moist & so lovely
toasted despite the small slices any ideas as to why it was so small Could I double the recipe & put it
in a larger loaf tin or perhaps double the amount & put it
in the same size tin mius a couple
of eggs Any ideas would be appreciated
Trying to keep this pasta casserole recipe on the lighter side, I tossed a rustic farro pasta
in yogurt that had been beaten with a bit
of egg along with garlic,
toasted almonds, chard, butternut squash, and olives.
Toasting the
almonds in butter adds a nutty richness to the dish that's perfectly balanced out by a squeeze
of lemon juice added at the end.
Before I cut the sugar, my breakfasts often consisted
of gluten free cereal, fresh fruit and coconut yoghurt, sometimes paleo
toast with avocado and
almond butter, sometimes eggs (but mostly
in the weekend), and sometimes pancakes!
I actually kind
of fry the
almonds in oil pre-grind, but dry pan
toasting is just as effective.
Carrot
almond salad - ribbons
of rainbow carrots, doused
in creamy, turmeric coconut dressing, topped with
toasted almonds and fresh cilantro - an explosion
of exotic flavors that will surely tantalize your taste buds!
Carrot
almond salad — ribbons
of rainbow carrots, doused
in creamy, turmeric coconut dressing, topped with
toasted almonds and fresh cilantro — an explosion
of exotic flavors that will surely tantalize your taste buds!
-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-...]
--
Almonds, 2 cups (if allergic to nuts, use a mix
of lightly
toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked
in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)
It reminds me
of the kind
of cakes my grandmother made, always covered
in toasted almonds.