Spiced Nuts

I had a container each of walnuts, almonds and cashews and was trying to figure out what to use them for.  I came across Emeril Lagasse's Spiced Nuts recipe (click here for original recipe) and decided to make them.  I adjusted the recipe a little bit and used what I had.  You can use any mixture of nuts such as walnuts, pecans, almonds, hazelnuts, pistachios or cashews.  These Spiced Nuts were super easy to make and are a great snack.  They are a combination of flavors, both sweet and spicy.  These Spiced Nuts would make a great gift during the upcoming holidays too.  My friend recommended adding fresh chopped rosemary to the spices so I will have to try that next time.  Enjoy!

Spiced Nuts

Printable Recipe

Ingredients

6 cups unsalted mixed nuts (I used walnuts, almonds and cashews.)

1 teaspoon cumin

1 teaspoon cayenne pepper

1 teaspoon cinnamon

1 teaspoon salt

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 tablespoon water

Directions

Line a baking sheet with foil.  Set aside.

In a bowl, mix spices together.  Set aside.

Heat a large pan over medium heat.  Add nuts and stir until they begin to toast, about 3 to 4 minutes. 

Add butter and stir until nuts begin to darken, about 1 minute.

Stir in spices, brown sugar, and water.  Continue to stir until nuts are glazed, about 5 minutes.

Transfer nuts to foil lined baking sheet.  Separate nuts with a fork so they don’t stick together.  

Allow nuts to cool for at least 10 minutes and store in an airtight container.

Peanut Sesame Noodles

I have made peanut noodles and sesame noodles, so now I have finally made peanut sesame noodles!  I adapted this peanut sesame noodles recipe from Rachel Ray's sesame noodle recipe.  This is another great summer time recipe since you could serve this warm, at room temperature, or cold.  It tastes great either way and I know because I have tried it all.  Also if you don't have agave, you could substitute 2 - 3 teaspoons white sugar instead or leave it completely out if you prefer a more salty taste.  I love the simplicity of this dish and it is great as a side dish or for a quick meal.  Enjoy!

Peanut Sesame Noodles

Printable Recipe

Ingredients

1 tablespoon peanut butter

2 tablespoons soy sauce

1 tablespoon vegetable oil

1 tablespoon toasted sesame oil

1 – 2 teaspoons agave nectar

¼ teaspoon cayenne pepper

½ pound thin spaghetti

1 tablespoon sesame seeds (roasted)

1 scallion, chopped

Directions

Cook spaghetti according to package directions.  Drain well.

In a small bowl, whisk together peanut butter, soy sauce, vegetable oil, sesame oil, agave and cayenne pepper. 

Add noodles and toss to coat.  Sprinkle with sesame seeds and chopped scallion.

Great served at room temperature, cold or warmed.

Serves 4.  

Butter Chicken

My best friend Sarah has shared this butter chicken recipe with me a long time ago and I haven't been able to make it since I could never find the Indian spices at the grocery stores around me.   I'm finally going to try to make it since Sarah got me the spices at the Indian store near her.  This butter chicken is amazing, and it smells so good when cooking.  It is a little bit spicy, but has just enough kick that it's not overpowering.  You can always add more or less spices to adjust to your taste.  I hope you enjoy this dish as much as I do, thanks for sharing Sarah!

   

Ingredients

3/4 cup butter, divided (equals to 1 ½ sticks)

1/2 onion, minced

1 tablespoon minced garlic

8 ounce can tomato sauce (equals to 1 cup)

2 cups heavy cream

2 teaspoons salt

1 teaspoon cayenne pepper

1 tablespoon garam masala

2 pounds skinless, boneless chicken breast, cut into bite-sized pieces

2 tablespoons vegetable oil

2 tablespoons tandoori masala

Directions

Preheat oven to 375 degrees F.

Melt a few tablespoons of butter in a skillet over medium heat.  Stir in minced onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. 

Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala.  Bring to a simmer, then reduce heat to medium-low.  Cover with a lid and simmer for 30 minutes, stirring occasionally.  Then stir in caramelized onions. 

While the sauce is simmering, toss cubed chicken breast with vegetable oil and tandoori masala until coated.  Spread out onto a baking sheet. 

Bake chicken in preheated oven until no longer pink in the center, about 12 to 15 minutes.  Once done, add the chicken to the sauce and simmer for 5 minutes before serving. 

This is great served over plain, white rice. I always have rice available, its a staple in a Chinese kitchen :)

Serves 4-6.  FYI,  the sauce is so good, I could just eat it alone with rice ;)

I couldn't resist posting this picture of Ellie.  She tends to follow me around and she fell asleep in the dining room, which is right next to the kitchen.  How cute is she?