RECIPES

Articles tagged as easy (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.

Kale with Avocado and Apple

24 March, 2014 0 comments Leave a comment

Kale Salad with Avocado and Apple
1 bunch kale (I prefer Lacinato or Dino kale)
1 avocado
1 small apple (or ½ a large one), cut into matchsticks
juice of ½ lemon
1 tablespoons light vinegar (I like champagne vinegar)
salt and pepper to taste

Remove the center stems from the kale leaves (if the leaves are larger than 8”). Wash them and dry them in a salad spinner.  Slice the leaves crosswise into ¼ - ½ inch strips.  Put them into a large-ish salad bowl.  Here’s where you get to get messy.  Cut the avocado into 1” chunks and put them in the bowl with the kale.  Now make sure that when you washed your hands before you started this, you washed the backs of your hands and under your nails.  If you didn’t, go do it now. 

With your fingertips, mash the avocado into the leaves of kale.  You’re done when each leaf has been coated and there are few distinct bits of avocado left.  The rubbing of the leaves helps to tenderize them and makes them, to me at least, far more palatable.

Now add the apple, half of the lemon juice and a teaspoon of the vinegar.  Toss. Add ¼ teaspoon pepper and ½ teaspoon salt.  Toss & taste.  Add more pepper and acid (lemon juice and vinegar) as needed.