almonds

May 24, 2011

Peach & Radish Salad

mel entree, recipe, sides & bites almonds, basil, feta, peach, radish, salad, vegetarian

Peach & Radish Salad

I wish I could take credit for this recipe, price but I am sad to say that I cannot. I’ve mentioned before that Michael’s Genuine is my favorite spot for brunch. And I don’t mean that it’s my favorite spot in Miami, pharm I mean that it’s my favorite anywhere. Now that my due date is fast approaching (32 days left! But who’s counting…), I’m taking every opportunity to do things I soon won’t be able to. Like sleeping in and going out for fancy brunch with Tom.

One of the many daily specials at our fancy brunch was “Local Peaches” – a salad made with peaches, radishes, almonds, feta cheese and basil. Since Tom isn’t a huge fan of peaches, I was going to pass even though it was the dish that stood out from the menu. But then a server walked by with the dish and it was such a beautiful plate of food – all gem-toned peaches, bright radish rings and vibrant basil – that I knew I had to get have it despite Tom’s anti-peach stance. As usual, I was right. The peaches were the most memorable dish we tried and Tom loved it. It’s nice to be right.

Peach & Radish Salad

Of course, I had to try to recreate it at home. I couldn’t find local peaches, but I did find some nice-looking ones from Georgia which were the perfect almost-ripe for the salad. The peaches and radishes are sliced super-thin (a mandoline works particularly well for the radishes) and tossed with a little olive oil and a touch of white wine vinegar. Almonds are coarsely chopped and toasted. Basil is torn. Feta is crumbled. Everything gets assembled prettily on a plate and generously sprinkled with freshly ground black pepper. It’s a little sweet, crisp, crunchy and super refreshing. Seriously one of the best ideas I’ve ever stolen from a restaurant and the perfect summer side to a sandwich, or a beautiful appetizer for a fancy dinner party.

September 14, 2010

Chicken Stuffed with Spinach, Feta & Almonds

mel entree, recipe almonds, chicken, feta, spinach

Chicken Stuffed with Spinach, <a href= viagra Feta & Almonds” />

This month I signed up for a health challenge disguised as a game. It’s called Health Month. It works like this: give yourself a set of rules (Run at least 10 miles per week, Only allow white flour 2 times per week, etc.), then track your results daily. If you don’t follow the rules, you lose life points. The goal is to end the month with as many life points as possible, and ultimately discover a healthier lifestyle. If you want to make some healthy changes and you want to have fun doing it, definitely give it a try!

One of my rules is to eat greens every day. I consider myself pretty healthy and I thought it would be a breeze to follow the rules. Let me tell you – it is not as easy as I thought it would be! I thought I was already eating greens every day, but having to record my choices made me realize that I wasn’t. And I was losing life points because of it! So I was happy to see a recipe for Chicken Stuffed with Spinach, Feta and Pine Nuts in my Cooking Light this month. The perfect way to sneak more greens into my day!

Me being me, I adapted the recipe by substituting sliced almonds for pine nuts, and topping the chicken with more chopped almonds and smoked paprika before baking to give the chicken a smoky, toasty and crunchy layer. A great and unexpected way to earn life points.

July 12, 2010

Apple & Poppy Seed Coleslaw

mel recipe, sides & bites almonds, apple, cabbage, dressing, lemon, poppy seed, vegetarian

Apple & Poppy Seed Coleslaw

If you read last week’s post about my quest for summer potluck recipes, cure then you’ll understand where I’m coming from here. This summer’s been chock-full of BBQs and potlucks and I’m in serious danger of repeating a recipe – something that makes me very very sad. So, pills instead of serving the same old thing, illness I came up with another summer side.

Apple & Poppy Seed Coleslaw

Though some people hate on coleslaw, I think it’s great. It’s cool and crunchy and a nice way to balance the piles of grilled meat that usually make up the centerpiece at any BBQ. I like to use some green apple in my coleslaw because it adds a sweet crispness to the dish. This time I also used slivered almonds for crunch and instead of straight mayo, I made a vinaigrette with olive oil, mayonnaise, lemon juice, apple cider vinegar and poppy seeds. It’s lighter and brighter than the standard and goes great with the apple.

I know meat is supposed to be the main event when you’re grilling, but sometimes the sides just steal the show.

February 25, 2010

Spanish Collards w/Chorizo, Sherry & Almonds

mel recipe almonds, chorizo, collard greens, greens, sherry

Spanish Collards w/Chorizo, <a href= order Sherry & Almonds” />

Finally a recipe that doesn’t revolve around carbs! I’ve been getting a lot of collard greens in my CSA box lately which usually means a big pot of Caldo Gallego soup. After scouring the fridge and freezer for a smoked ham hock (I usually have a couple in my freezer for emergencies like this) and coming up short, I decided that Caldo Gallego wasn’t an option and came up with something new to do with my greens.

This is a simple side of collards is flavored with what you all might recognize as my favorite ingredient – chorizo. I think it might be my most-recurring ingredient after olive oil or salt. What can I say? I’m a sucker for spicy cured pork products. I also love how the rendered fat – bright orange and flavored with pimenton – coats everything with a luscious meaty flavor. And it takes these collard greens to a whole new level.

Chorizo makes them spicy and smoky, sherry lends them a nice bite, honey balances the bitterness in the greens and toasted almonds add the perfect amount of crunch. I actually ate this as a main dish with some brown rice and it was one of my favorite things I’ve made all year. Definitely a keeper!

January 15, 2010

Nutty Banana Power Bars

mel breakfast, dessert, recipe, sides & bites almonds, banana, granola, nuts, oats, peanut butter, pecans

Nutty Banana Power Bars

Tom and I are training for the A1A (Fort Lauderdale) Half Marathon next month and we’re getting to that point in our training where I get really, drugs really hungry in the afternoon. I’m not talking about your typical afternoon snack craving. I’m talking full-on hunger pangs with embarrassing stomach grumbling. The kind that always happens during a quiet lull in your meeting and makes your co-workers giggle. Like I said – embarrassing.

I needed to take action. I needed a snack. Something that was filling and nutritional, order but also tasty. These Nutty Power bars are it. They’re really similar to my homemade granola bars, but I added more nuts and peanut butter and omitted the brown rice cereal to keep them dense and nutritionally packed. I love how sticky salty and chewy these are. Just perfect for marathon training, regular snacking and keeping my tummy quiet during meetings.

September 1, 2009

Simple & Delicious: Rosemary Fried Almonds

mel recipe, sides & bites almonds, olive oil, rosemary, vegetarian

Simple & Delicious: Rosemary Fried Almonds

You know those days when you invite people over for dinner, more about but you also decide to go to the grocery store, misbirth kayak, store deep clean your house, and make a 3-course meal from scratch all in the same day? No? You’re not insane? Well, apparently I am since this is exactly how I spent my Saturday. Rushing from Whole Foods to the beach, then back home to clean and make ceviche, chile-braised short ribs and polenta.

So, when the guests arrived and I started pouring watermelon mojitos, I put out Rosemary Fried Almonds because I didn’t have the time or energy to make anything more complicated, and because they’re delicious. Fried almonds are also called Marcona almonds and are served at Tapas bars far and wide. They usually cost way too much money and are easier to make at home, not to mention more tasty when they’re fresh. They’re a toasty, salty and crunchy snack that goes well with cold cocktails and beer. A simple hors d’oeuvre (can this word be singular? Somebody help me out here…), but a delicious one.

August 17, 2009

Toasted Coconut & Almond Rice with Mint

mel entree, recipe, sides & bites almonds, cilantro, coconut, mint, rice

Toasted Coconut & Almond Rice with Mint

After much Googling, more about I’ve finally found a CSA that I think I’ll like and that I don’t have to drive 30 miles to get to. Because it’s too hot and a little backward down here, our season is actually November – April, but you can order tropical fruits, eggs, avocados and fresh herbs during the summer. So, Saturday morning I picked up my delicious, multi-colored eggs, fresh lemongrass, curry leaves, mint leaves, raw honey and just about the biggest avocados I’ve ever seen. I kid you not – these guys are at least 18 inches long and twice the width of a softball. I can’t wait for them to ripen!

So, what does any of this have to do with rice? Not much, really. But I thought it was a nice story and I did use the fresh mint in this unusual side dish. Rice is usually boring – a base for the more interesting things it’s served with – Green Curry, Ropa Vieja or Sushi. But rice can be dressed up and made into a side dish that’s as good as the main.

I grilled some local lobsters with lemongrass and curry leaf butter and wanted a rice dish that stood up to the lobster and paid its respects. I toasted some unsweetened coconut and slivered almonds then tossed them into the rice cooker with chicken stock and brown Jasmine rice. Stir in mint and cilantro and you have an exotic rice that pairs perfectly with grilled anything (and especially lobster). This is no sad side of rice – it’s jubilant and addictive and i can’t wait to make it again.

July 31, 2009

Gingery Olive Oil Granola

mel breakfast, dessert, recipe, sides & bites almonds, apricots, cardamom, cinnamon, ginger, granola, oats, pumpkin seeds, vegetarian

Gingery Olive Oil Granola

Every week I buy a bag of obscenely expensive granola from the grocery store. And every afternoon when my stomach begins to grumble, anabolics I have a some plain Greek yogurt with a good sprinkling of granola. It’s just the right amount of sweet, asthma filling and crunchy for the afternoon and I’ve become completely addicted.

So, when I saw this recipe in the New York Times for Olive Oil Granola, I thought I’d give it try. I’ve been meaning to make my own granola for a long time and just never got around to it. And now I’m wondering what the hell took me so long! Homemade granola is amazing and probably half the price of that fancy stuff I buy.

I used slivered almonds and salted pumpkin seeds along with ginger-spiked sugar, cinnamon and cardamom. The olive oil gave everything a rich lushness and I was able to achieve a much more pleasant salty/sweet ratio than the over-sweetened stuff I buy. I am absolutely obsessed with it. In fact, I’m having a really hard time stopping myself from eating it all with a spoon.

Needless to say, I’ll not be buying granola anymore. This stuff is just too good and too easy.

July 21, 2009

Turkey & Avocado Sandwich with Romesco Sauce

mel breakfast, entree, recipe, sides & bites almonds, garlic, red peppers, vegetarian

Romesco sauce is like the nerdy girl with glasses who sits quietly in the corner reading. No one pays her any attention. She’s just not one of the popular girls like Pesto and Aioli. Poor Romesco – why do people ignore her? Well anyway, skincare it’s quite a shame that they do, injection because Romesco sauace is quick, easy and goes with just about anything from pork tenderloin to fried eggs to big turkey and avocado sandwiches.

You start by toasting almonds until they’re brown and aromatic, then blending them with roasted red peppers, olive oil, garlic, sweet paprika, sherry vinegar and red pepper flakes. It’s a little nutty, a little acidic and very very bold. So, go ahead – be bold! Use this sauce to dress a simple bowl of pasta, slather it on a sandwich or simply dip some pita into it. I’m sure you’ll find that you love it and, like me, you’ll wonder why it’s not part of the popular clique.

October 24, 2008

Homemade Cranberry Spice Granola Bars

mel breakfast, recipe, sides & bites almonds, cardamom, cinnamon, cranberries, nutmeg, oats, pecans, snack

I love granola bars of all varieties and flavors. Chewy, prosthesis crunchy, thumb nutty and fruity. I used to stock up at the grocery store weekly, but then I looked at the list of ingredients. Far too many processed food-like substances for my taste, so I decided to make my own. I posted a recipe for Banana Chocolate bars over the summer and haven’t bought a box of granola bars since. The recipe was a huge success and I’ve been meaning to post follow-up varieties, but haven’t been all that inspired. Now that it’s fall and everything is cranberries, cinnamon and nutmeg, I’ve finally found the inspiration I was looking for.

These Cranberry Spice granola bars taste just like the Autumn. Tom thinks they taste like Pumpkin Pie, but he thinks that about everything made with nutmeg. While the recipe and method are almost identical to the summer’s granola bars, the mix-ins give them a unique flavor all their own. Instead of chocolate, cashews and banana chips, I used dried cranberries, pecans and a blend of warming spices, including cinnamon, nutmeg, cardamom and ginger.

I encourage you to give these granola bars a try. They come together in under 20 minutes, everyone loves them and you can experiment with a huge variety of nuts and mix-ins to make them your own. They also make a filling and nutritious portable snack. Since most airlines don’t even give you a tiny bag of pretzels, I made these for Tom’s business trip and I think they just might be the perfect carry-on plane food.

Related: Banana Chocolate Granola Bars

October 7, 2008

Goat Cheese Tartlets, 5 Ways

mel entree, recipe, sides & bites almonds, bacon, butternut squash, dill, dried apricots, figs, goat cheese, onions, pear, smoked salmon

Photo Credit: Agustin Sanchez

Vote for this recipe!

Awhile back, oncology the Ile de France cheese company sent me a free wheel of Camembert cheese to blog about. Since one would be insane to turn down free cheese, I accepted and made roasted fig, prosciutto and camembert “sushi” drizzled with honey. Nothing better than creamy cheese, fruit, cured meat and honey. Nothing.

I guess it was a success because Ile de France sent me some more free cheese. This time, a large piece of goat cheese and the chance to submit my recipe for a chance to win $1,000! Free cheese and a chance to win some cash? Yes please. So, I invited my photographer friend and co-worker Augi and his wife Meli (one of my homeys from high school) over for goat cheese tartlets.

Photo Credit: Agustin Sanchez

I made a simple tart crust, which I stuffed into mini-muffin tins for appetizer-sized tartlets. Because I couldn’t decide on just one filling, I made five. And it can’t hurt my chances in this contest, right? Here were the 5 finalists:

Cracked Pepper Smoked Salmon & Dill (my favorite, I think) – #4 in photo above
Dried Apricot, Almond and Honey (Tom’s favorite) – #1 in photo above
Roasted Fig – #3 in photo above
Cardamom and Mustard Seed-spiked Butternut Squash – sadly, not pictured
Caramelized Onion & Pear (my second favorite) – #2 & #5 in photo above

The point here is that you can have fun with the fillings and the possibilities are endless. Each were tasty little bites and my guest photographer snapped away while I cooked and sipped from a Red Hook ESB. A perfectly relaxing Sunday afternoon.

July 18, 2008

homemade banana chocolate granola bars

mel breakfast, dessert, recipe, sides & bites almonds, banana, cashews, chocolate, granola, nuts

I love love love granola. Crunchy and nutty with bits of dried fruit. It’s amazing. Recently, gerontologist I bought some Udi’s Original Granola and have been slightly obsessed with it ever since. The secret is cashews and banana chips. You know those crisp, sweetened banana chips that are usually in the nut section of the grocery store? I’m talking about those. They’re amazing in granola. They’re amazing paired with toasted cashews.

Udi’s was my inspiration for these homemade granola bars. Honestly, I always thought granola bars would be a bit of a pain in the — um, yeah — to make. But they’re really not. It took me under 30 minutes start to finish and the hardest part was chopping the cashews (and washing the dishes). Simply toast some nuts, boil some syrup, mix everything together in a big bowl and pour them into a baking dish. They’re just as easy as rice krispy treats, only infinitely more healthful and satisfying.