Tag Archives: Nuts

Mushrooms Roasted with Pine Nuts

Mushrooms Roasted with Pine Nuts

I’ve been taking a few minutes at the end of the day to write down one “transcendent” moment I had. Like how it felt to go out of my way for someone, or how the pouring rain wasn’t so awful when I looked at it falling in a street light. Writing down one good thing each day that goes beyond the obvious. I hope that filling up a notebook with these wonderful feelings and reflections will, in turn, bring a deeper sense of spirituality and admiration for the world that my life has been missing.

I think that food could be almost every entry in my notebook. Food has changed my life. It has brought me new skills, appreciation for nature and nutrition, and helped bring me closer to my friends and family. I love the creativity of a recipe where an ingredient is stuffed with another version of itself. Like stuffed zucchini and these mushrooms. The caps are filled with a sauteed mixture of the stems and garlic, bread crumbs, and pine nuts, taking the mushroom to a whole different level and then bringing it right back to its origins. Does that make sense?

I normally don’t make side dishes for my meals. I make the main course, and that’s all. I usually have a decent amount of vegetables in my main dish already, but I’m trying to incorporate more creative ideas on the side. It’s nice to be able to eat a little bit of one dish, and then nibble on another.

For this meal, I paired the mushrooms roasted with pine nuts alongside a polenta gnocchi with roasted red pepper sauce. The two dishes complimented each other, and the winter season, wonderfully. Plus, the mushrooms can be cooked with the polenta gnocchi and come out of the oven right at the same time! It’s like they’re meant to be together.

Mushrooms Roasted with Pine Nuts
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Easy Peanut Brittle

Easy Peanut Brittle

This recipe came to me in the form of a yellow notecard titled “Kathy p-nut brittle,” complete with a few scribbles and my mom’s shorthand (“micro 4 min”). My mom and her friends used to “peanut brittle together online,” meaning they’d email back and forth between batches of holiday treats. “I’ve got three batches done!” or “Oh, my last batch burned the house down.”

My mom and her best friends have emailed back and forth almost every day for the last 15 or so years. (Her most accurate calculation is “however long email has been going.”) They have a written archive of the last decade and a half, as my brothers and I grew up, as our family faced struggles and found triumph. From the grand to the mundane, they’ve shared it from across town or across the country.

Easy Peanut Brittle

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Maple-Caramel Nut Crisps

Maple-Caramel Nut Crisps

Are you ready for a slightly involved but totally worth it cookie recipe? Do you have an afternoon or evening with nothing to do and want to devote a lot of it to making the most drop-your-pants, devilishly delicious delicacies? Get ready for cookie bonanza.

I told my roommate the other night that I love cookies because they are always soooo simple. Now that it’s Christmas break (CHRISTMAS BREAK!!!), I decided to crack open my All-American Desserts cookbook, which doesn’t often get used, but when it does… the results are amazing. It’s never produced a bad thing. In fact, it’s consistently produced enlarged waistlines. I did a quick run down of the ingredients… maple syrup, sugar, nuts, and then more of the basics… Okay, great. I just need to pick up some pecans at the store. These cookies must be SIMPLE!

Maple-Caramel Nut Crisps

Maple-Caramel Nut Crisps

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Chicken in Almond Sauce

Pollo en salsa de almendras — that is how I discovered this dish at Taberna Coloniales on Calle Fernández y González in Seville. It was the first place I took my parents for lunch when they visited me in November of last year. Yeah, that sounds interesting, I guess. Mom likes almonds. Sure. That one.

Life changing.

My favorite dish in Spain.

Okay, life changing may be an exaggeration, but there was never a trip to Los Coloniales that did not include pollo con almendras. Mom repeated several times, “I have to figure out a way to make this when I get home!” Eleven months later and I have the answer.

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