Posts tagged ‘almonds’

February 6, 2012

Food: Twice Baked Sweet Potato with Curry and Almonds.

If you make this, you will thank me.

I’m snacking on almonds a lot lately and adding them to the top of these sweet potatoes did the trick. It was the prefect consistency.

Silky sweet potato, salty cheese, spicy cilantro and crunchy almonds. I tried to use a lot of ‘y’s’ in that sentence.

These potatoes were large and long. I had one for lunch the other day and I’m going to have the other for lunch today.

 

 

Twice Baked Sweet Potato with Curry and Almonds

Makes enough for 2 portions, 1/2 potato each

Ingredient:

  • 1 sweet potato
  • 1/2 cup plain yogurt (Greek works best)
  • 1 teaspoon medium Yellow Curry powder
  • 1 teaspoon Tikka Masala
  • 1 tablespoon Cilantro, roughly chopped
  • 1/4 cup Parmesan cheese, finely grated
  • 1 pinch Kosher Salt
  • 1 pinch freshly ground black pepper
  • few drops Sriracha
  • 6-8 whole almonds, rough chopped

Method:

1. Bake/Roast whole sweet potato in oven at 375 degrees for 45 minutes or until tender to the touch. Remove and let cool.

2. Once cool enough to handle, cut in half. Remove center of potato and place in bowl. Be careful to not rip the skin (it is helpful to leave some of the ‘meat’ inside to keep the sides/skins in tack).

3. Combine all ingredients together. Add mixture back into each potato skin. Sprinkle chopped almonds on top. Bake for 10-15 minutes or until center of mixture is warm/hot and almonds are toasted. Eat while it is warm.

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March 24, 2011

Food: Homemade Basil Pesto with Almonds.

So this pesto was made last year. Doesn’t it look so fresh? I have a few secrets, that I’ll share with you.

First, use tons of fresh basil. If it’s from your garden, even better.

Second, line an ice tray with plastic wrap. Put spoon-fulls of pesto in each ice-cube spot. Cover with plastic wrap. When they are frozen, put all the cute little pockets of pesto in a zip lock bag. Grab the ‘ice’ when you need them.

Lastly, don’t mix in the cheese until you are ready to use it. Cheese and fresh pesto = not so good pesto.

So the ice tray trick is great. Now you don’t have to thaw a whole batch of pesto and only use a tablespoon and then throw it back into the freezer. Genius, I know.

Giada De Laurentiis’ Everyday Italian cookbook is great for the basics. I use her pesto recipe but change it a bit.

Ingredients:

  • 2 cups (packed) fresh basil leaves
  • 1/2 cup raw or roasted almonds – no salt
  • 2 garlic cloves
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper
  • About 2/3 cup extra-virgin olive oil

*note, there isn’t a lot of salt added, because the Parmesan that you will add later is salty to the max.

1. In a blender or Cuisinart, pulse the basil, almonds, garlic, salt and pepper until finely chopped.

2. With the blender/Cuisinart on, gradually add enough oil to form a smooth thick consistency.

3. And you are done. Add to plastic lined ice trays or put into a bowl for 2 days, covered in the refrigerator.

*Remember to add 1/2 freshly grate Parmesan cheese when you are ready to use.

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