Tag Archives: Almonds

September 11, 2012 · 11:00 am

recipe goodness :: heidi swanson’s harissa spinach chop salad

A few good ingredients

A few good ingredients

I know a few people who would rather leave the lettuce eating to the rabbits. But they like cooked greens — spinach, collards, amaranth greens will all be happily stabbed with a fork and consumed. I also know a few vegetarians who roll their eyes when people suggest all they eat are salads. So when I came across Heidi Swanson’s {a well-known vegetarian cookbook author} recipe for a warm spinach chop, with hard-boiled eggs, garlic, almonds and harissa, not only did my mouth begin to water, but I felt like I discovered a solution to a salad that’s not just another salad.

Everything on this ingredient list I usually have on hand, except the spinach — so it’s an easy last minute menu saver if you can get your hands on some fresh cooking greens. And with the spice of the harissa, the crunch of the almonds, the tartness of the lemon and the substance of the egg, you’ll find this chop combines complex flavors and doesn’t leave you feeling like a peckish rabbit.

Heidi Swanson's Spinach Chop

Heidi Swanson’s Spinach Chop

Heidi Swanson’s Spinach Chop

1 lb. spinach {or other good cooking green — kale, collards}
1 tbs. extra-virgin olive oil
3 cloves garlic, minced
1 tbs. harissa
4 large hard-cooked eggs, peeled and chopped
1/2 cup slivered or whole almonds, toasted
Scant 1/2 tsp. fine-grain sea salt
Grated zest of 1/2 lemon

  1. Remove any tough spinach stems. Add ½-inch water to a pot and bring to a boil.
  2. Add spinach and stir constantly until the spinach collapses entirely, about a minute. Drain spinach and run cold water over it until cool. Spin-dry very well in a salad spinner, or press-dry in a clean kitchen towel.
  3. Finely chop the spinach. Heat oil in a large skillet over medium-high heat. Stir in the garlic and cook for about a minute, without letting it brown. Remove pan from heat and stir in harissa and spinach. Add eggs, almonds, salt, and lemon zest and stir again gently to combine well.
  4. Serve warm or at room temperature.

Stab-Worthy Salads:
Julia Child’s Salade Nicoise
Lime-Kissed Peach and Corn Summer Salad
Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

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April 28, 2011 · 9:00 am

recipe goodness :: royal british breakfast scones

Best British Breakfast Scone

I know you’re playing hooky from work tomorrow to watch the Royal wedding, so you might as well whip up a mean batch of English scones to enjoy while you’re glued to the telly. This recipe is modified from Richard Bertinet, a French baker living in Britain, so you know it must be good! It’s sweet and flaky with little surprises of nutty, chewy bites hidden inside — all you need is a little devon cream and a spot of tea to make this a tip top morning.

Best British Breakfast Scones
Quantity: 12-15 | Prep: 20 minutes | Resting: 15 minutes | Baking: 20 minutes

150g salted butter
600g plain flour
150g fine sugar
40g baking powder
140g dried cranberries (can substitute raisins)
140g sliced almonds
190g heavy whipping cream (approx 190ml)
190g milk (190ml)
2 eggs, beaten with a pinch of salt for an egg wash

  1. Preheat the oven to 425º F
  2. Rub the butter into the flour in a mixing bowl.  Add the sugar and baking powder.  Add the sultanas and mix until they are evenly distributed
  3. Add the cream and milk and mix with your scraper until all the ingredients are bound together.  Lightly dust your work surface with flour and turn the dough out onto it.  Press down, then fold it in half, then press down again, fold again the opposite way, and then repeat, until you have a rough square.  Flour the top and bottom of the dough, cover with a tea towel (linen is best but use cotton if not) and rest in a cool place for 15 minutes
  4. Lightly flour the work surface and then roll the dough out to a thickness of 2.5-3 cm.  Brush off any excess flour.  With a sharp knife, cut out the scones in squares (about 6 cmx6cm)
  5. Lay on a baking tray, making sure that the scones are not too close together.  Roll out any scraps of dough and cut some more scones until you have used all of the dough.
  6. Glaze the scones with the egg wash.  Wait 2 minutes and then glaze again.  Turn down the heat of the oven to 400ºF and bake the scones for around 20 minutes until they are well risen, and the top and underside is golden brown.

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December 7, 2010 · 11:10 am

recipe goodness :: cinnamon sugar & dark cocoa almonds

In need of an easy holiday gift to give a neighbor or something to fill the holiday party bowls other than candy? This recipe can be thrown together in a matter of minutes and is a great gourmet treat that anyone will love!

Cinnamon Sugar Almonds

1 egg white
2  cups unsalted raw almonds
1/4 cup packed light brown sugar
1 TBS ground cinnamon
1/8 tsp. kosher salt

Preheat oven to 275°. Line a large baking sheet with foil, and coat foil with oil spray.

Whip egg white in a large bowl until very frothy.

Add almonds to bowl and stir until completely soaked in egg white, about 2 minutes.

In a small bowl, stir together brown sugar, cinnamon and salt. Add cinnamon-sugar mixture to almonds and stir until the dry ingredients are completely incorporated and evenly coat the almonds. {No dry powder should remain in bottom of bowl}.

Pour almonds onto prepared baking sheet and use a spatula, spoon or your hands to spread out in a single layer.

Bake for 25 minutes on middle rack.

Using a spatula, flip the almonds over in small batches {it’s not necessary to flip over every last nut ; just make sure you turn most of them}.  Spread them in a single layer and bake for 15 minutes more.

Remove from oven and allow to cool for at least 15 minutes. Break the almonds apart with your hands.  Store the cooled almonds in an airtight container.

Dark Cocoa Almonds

1 egg white
1 tsp vanilla extract
2 cups unsalted raw almonds, {skins on}
1/4 cup granulated sugar
3 TBS unsweetened cocoa powder
1/8 tsp kosher salt
2 tsp chili powder {optional for a spicy kick}

Preheat oven to 275°. Line a large baking sheet with foil, and coat foil with oil spray.

In large bowl, combine egg white and vanilla and whip until very frothy.

Add almonds to bowl and stir until completely soaked in egg white, about 2 minutes.

In small bowl, stir together sugar, cocoa powder and salt until mixed.  Add cocoa mixture to almonds and stir until dry ingredients are completely incorporated and evenly coat almonds. {No dry powder should remain in bottom of bowl}.

Pour almonds onto prepared baking sheet and use a spatula, spoon or your hands to spread out in a single layer.

Bake for 25 minutes on middle rack.

Using a spatula, flip the almonds over in small batches {it’s not necessary to flip over every last nut ; just make sure you turn most of them}.  Spread them in a single layer and bake for 15 minutes more.

Remove from oven and allow to cool for at least 15 minutes. Break the almonds apart with your hands.  Store the cooled almonds in an airtight container.

Cinnamon Sugar Coated Almonds

More Snack ‘Ems:
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Rosemary, Truffle and Parmesan Chips or Fries

Courtesy of Joy Bauer

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