Tag Archives: almonds

Roasted Red Pepper Dip

August 16, 2013
Shannon
3 comments
almonds, appetizer, food, peppers, smoked paprika, vegetarian

I think I have found my most favorite dip I’ve ever made. Ever. I have to admit that when I first saw the recipe for this Roasted Red Pepper Dip, I didn’t really have high expectations. I like roasted red peppers and think they provide a fantastically bold flavor to dishes but the thought of an entire roasted red pepper dip didn’t really shake me in my shoes. The simplicity of this dish was what drew me to it and since I’ve been sucked into catching up on Game of Thrones from the very beginning, I didn’t want anything to take me away from my iPad and another episode featuring Jon Snow. But this dip left me standing in my kitchen chowing down scoop after scoop of this awesome dip.

Jarred roasted red peppers are blended in a food processor with toasted almonds, garlic, sherry vinegar, grated Parmesan cheese, and a little olive oil. A small piece of whole wheat bread adds a thickening consistency and a dab of smoked paprika (my favorite spice EVER) gives the whole dip a smoky little hug. I ate this dip with these amazing multigrain tortilla chips but this dip would be just as great with, well, anything. Chips, pretzels, cucumbers, carrots…I even think this would be a perfect sauce for some pasta and veggies, it’s really so good. You might already have the ingredients on hand (if you don’t have sherry vinegar, red wine vinegar can be substituted) so next time you are at the store, pick up a jar of roasted red peppers and make this when you need a quick snack or appetizer. You won’t be disappointed.

The ingredients:

Place bell peppers, almonds, bread, garlic clove, olive oil, vinegar, grated Parmesan, water, and paprika in a food processor; process until smooth.

Serve with multigrain chips or sliced veggies.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Vanilla-Almond Steamer

I went to a friend’s for dinner last night and left around 9:40 so I could make it home in time to catch the latest episode of Chicago Fire only to find snow on my car so thick and heavy, my windshield wipers couldn’t cut through it. So there I was without a winter coat or gloves on in a full snowstorm brushing snow off my car just to drive to my house less than a mile away. I think the weather people talked more about Winter Storm Nemo last week than about this little weather event which clearly created more snow. Anyway, snows like this which leave me wet and cold just make me want to curl up with something warm. And since I don’t want to drink anything caffeinated before bed, this Vanilla-Almond Steamer is a perfectly cozy warm drink on an unexpectedly snowy night.

Milk and sugar are warmed on the stove and flavored with cinnamon sticks, vanilla and almond extracts. If I could imagine what a warmed up vanilla milkshake might taste like, I think this would be it. Use whatever milk you fancy (I used skim and loved it) because I really don’t think it will matter. The cinnamon, vanilla and almond create a soothing backdrop for this hug in a cup. If you need something one of these cold nights but have had enough tea and just can’t deal with decaf, consider this. It’s a perfect before-bedtime drink that can even be kicked up with some bourbon or rum if you so choose.

The ingredients:

Combine the milk and sugar in a medium saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Add cinnamon sticks to milk mixture; cook 5 minutes, stirring occasionally (do not boil).

Remove from heat; let stand 20 minutes. Stir in extracts. Place pan over medium-high heat; cook 3 minutes or until thoroughly heated. Remove and discard cinnamon sticks.

Garnish with ground cinnamon and cinnamon sticks, if desired.

Additions: None

Omissions: None

Substitutions:

Non-fat milk

Overall Rating: Love It

Source: Cooking Light Magazine

Chewy Chocolate Almond Bars

A bar cookie with chocolate and toffee? Hmm…okay! I got this recipe for Chewy Chocolate Almond Bars when I ended up scooping up a bag of Heath English Milk Chocolate Toffee Bits in my baking aisle madness, loading bag after bag of different flavored chips into my cart only to realize after I got home that I didn’t have a recipe planned for these (in addition to a bag of white chocolate chips and milk chocolate chips which still sit sad and lonely on my kitchen counter). So I went scouring Hershey’s website looking for something that stopped me in my tracks and I found these. Really, it was the almonds that sold me. And the chocolate. And the toffee.

A simple chocolate shortbread dough is the base of these bar cookies which is baked slightly and then covered with a bubbly hot mixture of milk chocolate toffee bits, light corn syrup and sliced almonds. Back into the oven it goes where the toffee mixture gets even more ooey and gooey and when it comes out of the oven bubbling like lava, you are left saying “ahhh…look at that”. The hard part is waiting and waiting and waiting for these cookies to cool COMPLETELY to cut them into perfect squares. The chewy topping is the winner here and shortbread base sort of disappears under the gooey madness on top. If you like toffee, these should be a homerun for you.

The ingredients:

Beat butter and sugar until thoroughly blended. Stir together flour and cocoa; beat into butter mixture.

Press dough evenly into a greased 13x9x2-inch baking pan. Bake in a 350°F oven for 15 to 20 minutes or until edges are set.

Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 15 minutes).