When it comes to snacks, I’m a crunchy-salty kind of gal. Potato chips, cheese curls, tortilla chips all have graced my snack tray. There’s something so comforting and satisfying about the crunch on the palate, the salt on the lips, and the oily residue on the fingers that these snacks provide.
Sadly, these tasty treats have become a very occasional indulgence, but for my taste, there is still nothing like a salty crunchy snack. What’s a gal to do? Oh, nuts! Really, I mean nuts. In their natural state they are a healthy and satisfying snack. With a little imagination and some mostly healthy ingredients they can become the perfect cure for that salt with crunch craving.
There are many good for you nuts out there that provide healthy fat, fiber, and protein to your diet. They are nutrient dense and their rich taste lets a little go a long way. Right now, I’m sharing a recipe for almonds so lets see what this tasty little seed (it is the seed of the fruit of the almond tree) has to offer.
Twenty three almonds (about an ounce) provides about 160 calories, 3 grams of fiber, 6 grams of protein and 14 grams of healthy fats. There’s also a generous dose of vitamin E. It boasts many health benefits including aiding in lowering bad (LDL) cholesterol and blood sugar. Most of the almonds we eat are grown here so that means you are eating American. The U.S. is the number one producer and California is the epicenter.
Enough about the wonders of almonds, let’s talk about how to make them even tastier. To create the smokey flavor I use a generous dose of sweet smoked paprika. I use a touch of garlic powder and sugar, along with a little salt.
The almonds get tossed with some olive oil before the savory ingredients are added.
A slow roast in the oven and they’re read to eat.
You can make this as spicy or sweet as you want. I often add some rosemary and a little black pepper, but let your herb and spice preferences be your guide.
Instructions
In a medium size bowl, toss the almonds with the olive oil until they are nicely coated.
Mix the remaining ingredients together in a small bowl. Add to the almonds and toss to coat evenly.
Spread the almonds out on a rimmed baking sheet. Roast in a 300 degree oven for 18 - 20 minutes, stirring every 5 minutes or so.
When the almonds are light golden remove the pan from the oven and allow to cool completely on a rack.
Store in an air tight container. Enjoy in moderation if you can.
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This is the palette of flavors that created this delicious salad. It is the essence of Fall with crisp apples and salty sweet walnuts. Try it with roast pork or chicken. It could even bump cranberries off your Thanksgiving table.
Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
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Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
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Instructions
Once the onions are sliced, put them into a large bowl. Add about a tablespoon of the vinegar and toss to coat them. Allow to sit for 10 minutes or so.
Add the sliced apples to the bowl and sprinkle a bit more of the vinegar over them. Toss to combine with the onions and let sit 5 minutes more.
Add the cabbage and the kosher salt to the bowl and toss to mix everything well. Set aside while you prepare the dressing.
In a jar with a tight fitting lid, combine the mayonnaise, honey, remaining vinegar and mustard. Shake well. Taste the dressing. If you like more sweetness add a packet or two of stevia. You could add more honey or agave if you prefer.
Pour the dressing over the salad ingredients and toss to coat everything. Cover and refrigerate for several hours.
Heat a small fry pan over medium heat. Coat the pan generously with the butter cooking spray. Add the walnuts to the pan and sprinkle the brown sugar, cinnamon and sea salt over them. Toss to coat the walnuts. Cook for 5 minutes or so stirring often to prevent burning. Remove from heat and allow to cool. Set aside until ready to serve the salad.
At serving time, toss the salad and taste for seasoning. It's not to late to add a little salt or sweet. When it tastes wonderful, sprinkle the walnuts over the top and serve. This is wonderful with any pork dish, like bacon wrapped pork tenderloin.
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Chinese chicken salad has become a classic in all of its incarnations. Recipes have included Ramen noodles, cole slaw mix, and crispy fried chicken. This doesn’t have any of those. It was inspired by a recipe in Fine Cooking Magazine, but I took it in quite a different direction. And I made it lighter and a little healthier to boot.
This recipe starts with red cabbage, broccoli (not pictured), red peppers, and carrots along with green onions.
The veggies are shredded or thinly sliced and combined with a peanut butter infused dressing. The P.B. providing the only extra fat in this recipe by the way. 
Grilled chicken tenders provide the protein and almonds and crisp rice noodles adorn it all.
This recipe takes a bit of time, but it is worth it. The dressing and chicken can be prepared ahead which can save some time on the day you prepare the salad. The ginger gives this dish a bit of a zing, but you could also add some chili action if you like heat with your zing. You know the drill…make it your own. Seasoning the vegetables and letting them drain is key to the recipe in my opinion, so don’t skip that step.
Instructions
Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
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When it comes to snacks, I’m a crunchy-salty kind of gal. Potato chips, cheese curls, tortilla chips all have graced my snack tray. There’s something so comforting and satisfying about the crunch on the palate, the salt on the lips, and the oily residue on the fingers that these snacks provide.
The almonds get tossed with some olive oil before the savory ingredients are added.
A slow roast in the oven and they’re read to eat.
