Tag Archives: nuts

Strawberry Lemonade/Spring

YOU GUYS IT’S SPRING OMG EVERYBODY!

Spring!

(Sorry, but I had to yell that at you. HAD TO.)

Today we have a deliciously grownup Strawberry Lemonade from Janessa, perfect for the impending bucket-loads of strawberries that will be hitting the markets.

And, a few links to recipes from the Bazaar Spices blog, written by yours truly:

Braised Collard Greens with Black Cardamom and Coconut Milk – I know you might not feel like braising these days, but trust me and just do it one last time before you start quickly blanching things and eating salads.

Smokey and Sweet Roasted Nuts – These are ADDICTIVELY good, and now that I’m on my own blog and not that of a professional establishment, I can be immature and giggle. Anyways, go make these nuts. (Tee hee).

And now, Strawberry Lemonade!

Kara

 

Strawberry Lemonade (My Way)

FOREVER ago, Kara asked me to come up with a unique-ish drink.  I did, took pictures, but forgot to write about it.  When cleaning up and organizing iPhoto a couple days ago, I ran into these pictures again.  I figured there is no harm in sharing it with you all now!

I love strawberries.  Fresh, juicy strawberries make me happy.  Unfortunately, when making this drink, we didn’t have any.  Frozen strawberries aren’t the same, but they worked fairly well.

Ok, so either thaw a handful of frozen strawberries and chop them, or slice the yummy fresh kind.  Add a little bit of sugar (probably 2 teaspoons) to soften the berries as well as provide a delicious bit of juice.

Strawberry mush

Next, measure 1.5 ounces of vodka using nifty shot glasses.

Vodka

 

Fill a cup with ice, add some of the strawberry mixture, and the vodka, and top with lemonade.

 

Add lemonade

 

Ta-da!  Easy, and delicious!  I added a bit of basil to the top of my glass.  It was aromatic and mmmmm.

 

Topped with basil

Janessa

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Coconutty Balls

Happy 4th Day of Tropical!

Call me immature, but I still giggle when my 9-year-old son dies laughing every time someone uses the words “balls” or “nuts”.  Yes, he is still in the phase where that is funny, and apparently I am as well. B had no interest in helping me in the kitchen today, but my youngest daughter did. She is featured in these pictures.

To make this yummy treat, all you have to do is toast some coconut, chop a little chocolate, and of course add nuts.

What we used:

  • 1 ¼ cups sweetened coconut
  • 1/2 cup chopped nuts (we used macadamia nuts and walnuts)
  • 1/2 cup not super sweet chocolate, chopped (a semi-sweet bar worked great)
  • 1 cup milk chocolate chips

 chopped

Start off by toasting the coconut in a 350-degree oven, for about 10 minutes. Next, chop the nuts and chocolate.  Melt the chocolate by placing it in a bowl over a pot of boiling water; just make sure the bowl isn’t touching the water.

After the chocolate is melted, combine it with the nuts and coconut.

mixing

Finally, scoop balls of the mixture onto a lined baking sheet. We decided to sprinkle them with a little powdered sugar, before chilling them for a bit.  They turned out to be more of a blob-ish shape, but were delicious nonetheless!

done!  

B loved them, although he wouldn’t let me take his photo…

Enjoy!

Janessa

 

 

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Salty

Last year I reported on my strange, early-morning moments when, awakened by hunger but with too little energy to walk 20 steps to find something to eat, I would drift restlessly back to sleep with an unsatisfied stomach.

Today, I bring you a similar story, but at the opposite time of day: The mid- to late-afternoon munchies.

Sure, I have farm-fresh apples and pears that I could always munch on. Yes, I have a yogurt (Soy! It doesn’t have the weird texture!) that I could slurp up. But what I really want is something salty.

Like a burger.

Instead, I begrudgingly chip away at a dark chocolate bar with whole hazelnuts inside, dreaming of the time I’ll set aside to make some salty snacks. (I know, I know. #firstworldproblems.)

Well folks, that time has come.

Voila, my salty snack. I adapted this oh-so-easy recipe from La Tartine Gourmande, who adapted her recipe from The Sprouted Kitchen Cookbook. There’s really not a lot that needs to be said about these crunchy, salty snacks. They’re easy, infinitely adaptable to what nuts and/or spices you have on hand, and quick to make. They may not be a burger, but they’ll do.
Salty, toasted nuts
adapted from this recipe
  • 1 egg white
  • 2 cups mixed nuts – I had pecans, cashews, and pumpkin seeds on hand
  • 2 tablespoons sesame seeds (what I used), flax seeds, or other small seed
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon – 1/2 teaspoon pepper flakes (I just bought some Aleppo pepper and have become obsessed, but crushed red pepper would be good too)
  • 1 teaspoon sea salt + a few pinches of a coarse salt
  • a few grinds of black pepper
  • a few sprigs of fresh rosemary, leaves removed and finely chopped

Preheat oven to 300 Fahrenheit; line a large baking sheet with parchment paper. In a medium bowl, beat the egg white until frothy. Add the spices, salts, and herbs, beating to combine. Stir in the nuts and seeds, combining until they’re all covered in the egg white mixture. Spread the whole mess evenly over the prepared baking sheet. Bake for 25-30 minutes, until nuts are toasty and fragrant. Let cool before serving.

Kara

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