Spiced Nuts

By Anonymous -
from Grazing by Julie Van Rosendale

1 Tbsp. olive oil or butter
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cayenne
1/2 Tbsp coarse sea salt
2 c. unsalted mixed nuts

Preheat oven to 325. Set a large saucepan over low heat and add oil and spices, except salt. Cook for a couple of minutes, until the spices begin to toast. Add the nuts and cook, stirring, until well coated.
Transfer nuts to a baking sheet and bake for 15 min, shaking the pan occasionally so that they will toast evenly. Toss with coarse salt and cool.

** My notes: I didn't have unsalted nuts (there's a really good Ann's House of Nuts warehouse by my office, and I can buy nuts in bulk for cheap, but the salted ones were cheaper), so I omitted the salt from the recipe. And I didn't use garlic salt, because I think granulated garlic tastes better. Also, I didn't add any of the chili powder and just a couple of dashes of the cayenne. But I have a 3-year-old that likes to eat everything, and isn't so sure about spicy yet.

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more