While settling into the couch on this rainy afternoon to peruse some food blogs, I came across this quick and easy recipe for roasted almonds. With all the ingredients already in my pantry, I thought this would be the perfect snack for some college football watching that was about to ensue (go Huskies!!).
A 4-5 ingredient recipe (depends on how many kinds of nuts you use).
Round 1 roast. The original recipe calls for just almonds, but since J is allergic to almonds, I also did some cashews but kept them separate and mixed the nuts in separate bowls.
After the 5-7 minute roast, mix with sauce, roast again. Continue reading
When the sun starts to shine and the weather warms up, the warm hearty dishes of winter get pushed to the back of my brain and I start to crave light, cool, fresh dishes. Meals that highlight veggies that are in season and don’t require me to stir a big pot over a hot stove for hours are right up my alley.
This is another super flexible recipe. You may add whatever veggies you like, change up the protein, or make them vegetarian.
It is important to have all of the components of the spring rolls ready before you assemble. J and I tend to set everything out on the table in an assembly line, make one fresh roll and eat it immediately. We make and eat as we go. You could try and assemble them all first and then eat them. If you are successful with this, I applaud you.
A tightly wrapped fresh roll is key. Use the first few to get the hang of the assembly and wrapping. By the third, you will be a pro. Continue reading