Savory & Spicy Cashew Nuts

Savory and Spicy Cashew Nuts
Yields 2 cups Spiced Cashews

As shared from the kitchen of Once Upon a Plate

2 cups raw cashew nuts (whole, or halves are best for this recipe)
2 Tablespoons butter (I use just a little over 1 Tablespoon)
1 teaspoon salt (more or less, to taste)
1 teaspoon Curry powder or garam masala (I use a combination of each)
1 teaspoon ground Cumin seeds
¼ teaspoon Cayenne pepper, or more, to taste

Melt the butter in a saucepan, and saute nuts until golden brown. Stir in the seasonings and cook for a few more minutes, watch carefully while stirring so nuts and spices do not scorch.

Remove with a slotted spoon, drain on kitchen paper. When cool, store in a airtight container.


Recipe is from "The Country Kitchen: Gifts Homemade by Anne Chapman" (with slight adaptations from me)

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Rosemary Walnuts

Rosemary Walnuts

Yield: 2 cups

3 to 4 Tablespoons butter

2 tablespoons very finely minced fresh rosemary, or 1 scant Tablespoon dried & crumbled
1/4 teaspoon salt, more if desired
Generous pinch ground red pepper (Cayenne, or other hot ground pepper of your choice)

Optional: A couple shakes of Garlic Powder. If using Garlic Salt, reduce the plain salt in the recipe)

2 cups walnut halves or large pieces

Method:

Position oven rack in center, preheat oven to 400* (F)

Line a shallow baking pan (jelly roll pan) with foil or parchment.

Arrange walnuts evenly in pan, set aside.

In a small saucepan melt butter, then add rosemary, salt, red pepper. Stir over medium heat for a few moments so ingredients release their flavor. Remove from heat and sprinkle in garlic powder if using.

Drizzle butter mixture over nuts, stirring to coat as evenly as possible. Place pan in oven and roast for about 6 to 10 minutes or so, until walnuts are lightly toasted, stirring every 3 minutes. Remove from oven and allow to cool. Store in airtight containers. These make a nice gift when packaged in a jar with a pretty bow.

Enjoy!

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Caramel Popcorn with Fleur de Sel

Caramel Popcorn with Fleur de Sel
Makes 28 - one cup servings (it never lasts long!)

As shared from the Kitchen of Once Upon a Plate

This is the easiest recipe (no candy thermometer required), and produces the most delicious Caramel Popcorn you can imagine.

7 quarts plain popped popcorn
2 cups nuts (I use roasted pecans, but you can use peanuts, walnuts, almonds, etc.)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter (or margarine)
1/2 teaspoon baking soda
1 teaspoon vanilla extract

To finish:
Fleur de Sel (Coarse sea salt) for sprinkling

Directions :

Preheat oven to 250* (F), 120* (C)

Divide the popped popcorn between two shallow, lightly greased baking pans. (Such as roasting pans, jelly roll pans, or disposable roasting pans.) If using, add the nuts to the popped corn. Set aside while you make the caramel.

In a medium-large pot combine the brown sugar, corn syrup, butter and salt over medium heat. Bring mixture to a boil, stirring to blend. Allow the mixture to come to a boil, then boil for 5 minutes, stirring all the while.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will bubble up and become light and foamy. Immediately pour/drizzle over the popcorn in the pans, and stir to coat. Try to distribute the syrup evenly, but don't worry it will even out in the next steps.

Bake for 1 hour, giving each pan a good complete stir every 15 minutes. (Remove from the oven to stir).

Line a large work surface ( the counter top works perfectly) with waxed paper, or aluminum foil sprayed lightly with cooking oil. Immediately dump the corn out onto the wax paper or foil and separate the pieces into chunks, or smaller pieces if you desire. Sprinkle lightly and evenly with Fleur de Sel.

Allow to cool completely, then store in airtight containers or resealable bags to keep it fresh.

This recipe is adapted from "All Recipes".

My friend Em, on her blog "The Repressed Pastry Chef" recommended the recipe as originally posted on All Recipes. However, I took the liberty of adding the Fleur de Sel, I hope you like it!

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Crispy Won Ton Chicken Stacks ~ Thai Style

Crispy Won Ton Chicken Stacks ~ Thai Style

As shared from the kitchen of Once Upon a Plate

4 servings, and easily multiplied

A great little starter or snack ~ you can make it as mild or as spicy as you like depending upon the heat and the amount of chili you add.

Vegetable oil for shallow frying

8 won ton wrappers

1 to 2 chicken breasts, cooked and shredded

1/2 cup fresh basil leaves *

1/2 cup mint leaves (optional) *

1/2 cup or more cilantro leaves *

1 fresh chili, mild or hot (your choice), slivered

2 tablespoons fresh lime juice

2 teaspoons fish sauce (or soy sauce)

2 teaspoons brown sugar

Optional Garnishes:

Thinly sliced scallions (green onions)

Sesame Seeds

Dark Sesame Oil

Crushed peanuts

* lightly packed

Method:

Heat oil in frying pan and fry won ton skins over high heat until crisp and golden brown, turning once. Drain on absorbent paper and arrange 2 won tons on each of 4 plates, set aside.

Combine chicken, basil, mint, cilantro and chili, divide evenly onto the crisp won tons.

Mix the lime juice, fish or soy sauce, and sugar until well blended. Drizzle evenly over each chicken stack.

Sprinkle with scallion slices, sesame seeds and/or a few drops of sesame oil if desired.

Recipe adapted from "Instant Entertaining"

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Baked Kale Crisps

Some will turn their nose up at these, others love them. They may remind you of toasted nori (sea weed). They are a low calorie nutritious snack, and a decent substitute for potato chips, though not sturdy enough for dipping.

Baked Kale Crisps

Ingredients:

1 bunch curly kale
1 tablespoon olive oil ( I use WAY less, see below)*
You may sprinkle with soy sauce/tarmari/low sodium-soy sauce but ~

I prefer either to spritz very lightly with Bragg Liquid Aminos before baking, OR sprinkle VERY lightly with a few grains of coarse sea salt immediately after baking. You may also like a dusting of ground cayenne pepper or chipotle with the salt.


Directions:


Preheat an oven to 325 degrees F. Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces (try to strive for uniformity in size so they will crisp evenly.)

Wash and thoroughly dry kale with a salad spinner. * Spritz kale with olive oil (I use a Misto (TM) spritzer), or alternately olive oil cooking spray.

Bake until the edges lightly brown but are not burnt, 10 to 15 minutes, turning once half way through baking. If smaller pieces turn crisp before the larger ones I remove them earlier.


Sprinkle evenly with a few grains of coarse sea salt, and ground hot pepper if desired.

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