December 22, 2022
Herb-Roasted Nuts
GF/V/DF
I keep a variety of raw nut sin a basket in my pantry, so for these, I grab the whole basket. I fist pour out some larger nuts onto about half a baking sheet: walnuts, almonds, hazelnuts & pecans. I drizzle them with a little olive oil and then finely chop some rosemary picked from my garden. Sprinkle the rosemary and some flaky salt on the nuts, and toss again. Put in the oven on 350F for about 3mn. Remove and add smaller nuts: sunflower, pumpkin and whatever else you like and have on hand. Repeat the olive oil, rosemary and salt. Toss everything together and put back in the oven for about another 4mn. You want the nuts to be lightly browned but not too dark. Note: If I plan ahead, then I soak the nuts in water overnight first...in 2 bowls, one for the smaller nuts and one for the larger nuts. This makes them more digestible, and you will absorb more of the nutrients they have to offer. I also really like the texture after they're both soaked and roasted.
Warm Olives
GF/V/DF
In a saute pan,over medium heat, add some olive oil, pitted green olives of varying sizes and shapes, finely-chopped herbs, lemon zest and salt. Stir until the mixture is warm and fragrant. Serve immediately. For the herbs: I use my mortar and pestle to crush rosemary, bay leaves, and fennel seeds. Sometimes I add coriander seeds or chopped dill. (Optional: You can also add olive sized chunks of blue cheese when serving.)`
Cheesy Chipotle Crackers
Ingredients
1/2 cup (8 tbsp) salted butter
1/4 lb shredded hard cheeses (I use a mix of sharp cheddar and gruyere, and a little parmesan)
1/2 cup white. unbleached flour
1/2 cup whole wheat flour
2 tsp flaky salt
1 tsp chipotle powder
Optional: pitted green olives
Process
Set butter in bowl and let it come to room temperature. Smear/mix the butter with a wooden spoon until smooth. Add all other dry ingredients, as well as cheese. Mix well. Add 1 tbsp of cold-filtered water at a time, until it comes together. Usually this will be about 4-5 tbsp. On a floured surface, roll 1/4 of the dough into a log....about 1-2" thick, depending on the size crackers you want. Wrap each log in polastic wrap and refridgerate for 90mn or up to 3 days.
Preheat the oven for at least 30mn on 350F. Line a baking sheet with parchment. Cut one of the logs into crackers (each about 1/3" thick) and place on cookie sheet. Keep other logs of dough in the fridge. Bake until lightly browned, about 15 mn. Baking time can vary, depending on your oven. Remove crackers from the pan and let cool on wire rack.Repeat with other logs of dough. I serve these at room temp, either with an onion dipo rmy Fermented Soy Dip. But they're great by themselves as well...or alongside a yummy green salad!
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