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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If you’ve checked out my post about the turkey that keeps on giving, you know that I’ve been using my gift turkey in all sorts of ways. Here is one more recipe that is perfect for cold wintry evenings. It uses two of my favorite Trader Joe’s items; A creamy Parmesan cheese called Toscano with 
Black Pepper and a bag of California goodness, Frozen Artichoke 
Hearts. Both of these items are available pretty much all of the time at Trader Joe’s. The cheese is wonderful in cooking and delightful on a cracker or as part of a decadent grilled cheese. The artichokes have a fresher taste than the ones in the can and are great in hundreds of recipes.
They had a formidable co-star in some super moist turkey breast. Onion and roasted red peppers rounded out the cast. 
The sauce was “Alfredo like” with a hefty punch of garlic, but lighter in body because turkey stock made up most of the liquid with only a bit of fat-free half & half to add some creaminess.
I used a Montreal Reduced Sodium Chicken Seasoning along with Smoked Paprika for my seasoning, but you could use any seasoning you like and it would be wonderful with fresh herbs as well.
The pot pie that resulted was wonderful. I allowed it to rest the required 10 minutes. This was slightly longer than my husband could wait…hence the picture of the completed dish is missing a corner…it was that good.
Turkey and Artichoke Pot Pie
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Turkey and Artichoke Pot Pie
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Instructions
Sauce
Heat a medium saucepan over over medium heat. Add the butter. When the butter is melted, add 1/2 cup of the onion and the garlic. Cook stirring frequently until the onion is soft and the garlic is fragrant. Don't let the garlic burn!
Add the flour and stir to completely combine. allow the mixture to cook stirring frequently until it is pale golden.
Slowly add the stock stirring constantly to keep the sauce smooth. Bring to a boil and cook until the sauce begins to thicken. Add the half & half and continue to cook stirring constantly for another 4 - 5 minutes.
Remove from heat and stir in the grated cheese. Set aside while you prepare the filling.
Filling
Heat a large fry pan over medium high heat. Add the tablespoon of olive oil and swirl to cover the bottom of the pan. Add the remaining onion and cook for 5 minutes or so until the onion begins to brown.
Add the artichokes and mushrooms. Continue to cook for 7 -10 minutes. Everything should be soft and golden.
Stir in the sliced red peppers and cook for 3 minutes. Add the turkey (or chicken) and cook another 3 - 4 minutes. Add the poultry seasoning of your choice and the smoked paprika stir to combine.
Pour in the sauce and stir to combine. Let this simmer quietly for 5 minutes or so.
Assemble and Bake
Preheat the oven to 400 degrees. Coat a gratin or deep dish pie pan with cooking spray. Pour the filling into the pan. Top with the uncooked pie crust. Flute the edges as you like. Make several small cuts in the crust to allow steam to escape.
Place the pie on a baking sheet. Lightly coat the crust with olive oil spray and bake for 25 -30 minutes. The crust should be golden and the filling should be bubbly.
Remove from the oven and allow to rest for 10 minutes before serving.
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The colors of the ingredients give this dish its name. 
It is a perfect fall dish, but the ingredients are all available year around. It is cheap to make and healthy to eat. It’s also easy to prepare and is the perfect Meatless Monday recipe.
Queso Fresco cheese makes a wonderful garnish. The salty yet mild crumbles are a perfect compliment to the richness of the dish.
Instructions
Heat the olive oil in a large fry pan. Add the sweet potatoes and cook over medium heat for 5-6 minutes. They should be slightly brown.
Add the onions and garlic and continue to cook for another 3-4 minutes. The onion should begin to soften and brown.
Add the green chilies and cook for another couple of minutes.
Add the black beans and the cranberries to the pan and toss to mix. Add the cumin, smoked paprika, and chipotle lime dressing, and toss once more.
Cook for 5 minutes or so until everything starts to come together. Spoon into 2 shallow bowls and top with the crumbled Queso Fresco.
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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.
