Articles tagged as appetizer (view all)

Garam Masala Nuts

01 March, 2018 0 comments Leave a comment

1 egg white, at room temperature 
3 tablespoons sugar 
1-2 teaspoons salt 
1 ½ teaspoons garam masala 
3 cups toasted nuts (we use pecans, walnuts, & pecans) 

Preheat oven to 300 degrees.  Cover a cookie sheet with parchment or a silicone mat. If you use foil, reduce cooking time and watch that the nuts don’t scorch.

Whisk the egg white and one tablespoon hot water until you have a thick froth (almost like foam on a latte). Stir in the sugar & garam masala. Whisk until the mixture is smooth and sugar is partially dissolved.  Toss the nuts with the mixture and then spread the nuts on a cookie sheet. Bake for about 40 minutes.  Stir the nuts occasionally. Note: I tend to like my nuts sweet and spicy, so I would add another tablespoon sugar and a half teaspoon of hot curry.

Quinoa Tabbouleh

07 September, 2014 0 comments Leave a comment

1 1/4 cups red quinoa
2 1/2 cups water, salted
4 tablespoons lemon juice
2 cups tomato, seeded and diced
4 tablespoons tahini
2 cups cucumbers, diced
1/2 cup mint, roughly chopped*
3/4 cup flat leaf (Italian)parsley, roughly chopped*
1 1/5 teaspoons Kitchen Imp za'atar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons golden balsamic vinegar or apple cider vinegar
(*the quantity refers to the amount after you chop, not before.)

Bring the water to a boil in a thick-bottomed saucepan. Add the quinoa and cook at a low simmer until there's a little water pooled in the bottom. Then turn the heat down further and cook until the rest of the water is absorbed. Set the quinoa aside to cool, fluffing periodically with a fork. After the quinoa cools, stir in the tahini, lemon juice, vinegar, salt and pepper.  Then mix in the herbs. Add the cucumbers and tomatoes last and try to fold them in. Add pepper and salt to taste.