I have been making these “sweet and spicy” snacks for several years now and have adapted the original recipe and now they are super easy to make, using just 4 ingredients! We are quite fortunate to actually have an almond tree in our yard that produces abundant amounts of almonds each year, unless we get a late freeze in the spring; which was the case this year and it wiped out the entire crop! I still had some from the previous year’s crop, so during harvest time in August, I pick and freeze them for later use. The holidays always encourage that batches of these be made in advance! They are a big hit at parties and would make a great last minute gift for a teacher, neighbor, or hostess. Put them into cellophane baggies and attach a card or have them on hand to serve as a quick and tasty snack for guests. Everyone will be ravin’ over these Cajun’ Spiced Almonds!
Sweet And Spicy Almonds
2 C. unblanched whole almonds
2 T. Olive Oil
¼ C. sugar
3 tsp. Zesty Moose Rack Ragin’ Cajun Seasoning Blend
In a bowl, combine the olive oil, sugar and the Rack Ragin’ Cajun Seasoning Blend.
Add the almonds; toss to coat.
Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray. Spread almonds out evenly and bake at 250 degrees for 30 to 45 minutes or until lightly browned, stirring occasionally. Cool and store in an airtight container.
Total Time: 55 Min.
Prep Time: 10 Min.
Cook Time: 45 Min.
Yields: 2 Cups
The Halloween tradition of carving pumpkins is among us. This year I have decided to try a different technique for carving, (more on this later). The best part about pumpkin carving are the Jack-O’ Lanterns inner discards; specifically the seeds. I finally found a great method for roasting them properly so, Refrain From Throwing Away The Seeds! The classic way to prepare them is simply with olive oil and plain salt. I’ve added a new spin with 3 unique flavors for this healthy and delicious Fall Favorite Snack! For a mild and delicate flavor, I suggest using The Lemon Thyme Finishing Salt, (my favorite). Try our Chili Lime Finishing Salt – The perfect combination of sweet and spicy! Give the Habanero Orange a try…It has the heat with a nice balance of cool mint and tangy citrus! These are so addictively yummy!
Roasted Pumpkin Seeds – 3 Unique Flavors
3 C. pumpkin seeds removed from inside pumpkin
2 T. unsalted butter, melted
TZM Lemon Thyme Finishing Salt to taste
TZM Chili Lime Finishing Salt to taste
TZM Habanero Orange Finishing Salt to taste
1 tsp. plain table salt
Clean the seeds by picking and separating the strands of pumpkin.
Place into a colander and rinse with cold water.
Add the pumpkin seeds to a medium-sized pot and cover with cold water. Add 1 tsp. of regular plain salt to the water. Bring it to a boil and reduce the heat and simmer, uncovered for ten minutes. This will produce a crispier outer shell when roasting. Drain the seeds in a colander and dry with a paper towel.
Place seeds into a mixing bowl and drizzle with the melted butter. Generously season the pumpkin seeds using one of The Zesty Moose Finishing Salts. Stir well for an even coverage.
Spread seeds evenly onto a sprayed baking sheet. Roast seeds at 325 degrees for 10 minutes. Remove from the oven and stir. Roast for another 8-10 minutes. They are ready when the shell is crispy and easy to bite through. The inner seed should have a slight golden tinge to it, but not burnt.
Yields: 3 Cups or seeds from 2 large pumpkins
Total Time: 1 Hr. 10 Min.
Prep Time: 40 Min.
Cook Time: 30 Min.
Method for roasting adapted from ohsheglows.com
Everyone I know has been raving about Kale Chips! One of our local farmers gave me a bunch at the market last week so I decided to give them a try. I had never really cooked with kale before so I wanted to know a little bit more about what I was eating. What is Kale? It belongs to the Brassica family that includes vegetables such as cabbage, collards, broccoli and brussel sprouts. Kale has one of the highest levels of antioxidants of any vegetable. There are three types: Green Curly Kale, Red Kale and Lacinato or Tuscan Kale. I used the green curly kale for the chips. It has a lively pungent flavor with a delicious bitter peppery quality. Kale’s nutritional values provide antioxidant nutrients, anti – inflammatory nutrients and anti – cancer nutrients in the form of glucosinolates.
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K. Click this link for more information – Kale.
Regular snacking chips are highly processed and for the most part I have eliminated them from our diets. Kale chips are a much healthier alternative to those high – calorie, fatty or sugary snacks. I will definitely be Cooking More with Kale in the weeks to come. Kale can be sautéed, or even added to soups and pasta. It would also be a nice addition to a salad!
Lemon Thyme Baked Kale Chips
1 bunch of green curly kale
Olive oil for drizzling
Lemon Thyme Finishing Salt
Wash kale leaves and gently cut them away from the thick stems. Cut the leaves into bite size pieces. Allow the kale leaves to dry thoroughly. A salad spinner would come in handy here.
Place kale leaves inside a bowl and drizzle with olive oil. Season generously using the Lemon Thyme Finishing Salt and blend well.
Spread kale leaves evenly in a single layer onto a sprayed baking sheet. Bake at 350 degrees for 15 minutes.
Total Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.