Maple Glazed Almonds

Do you ever crave something?
I mean CRAVE something????

And then do you ever
panic when you go to make it
and you don't have what you need?

This happened to me today.
I wanted a salad with Glazed Cashews-
I toast them in a pan with a VERY small amount of butter,
when they are getting a pretty golden color,
I add in some agave nectar-
they get this yummy, crunchy, sweet flavor
and they taste AMAZING on any salad,

one of my favorites can be found here

I had no Agave,
and I only had salted cashews...

But I'd already made the salad
and I was hungry-

So I went made two substitutions
to a three ingredient recipe
(technically, is that even a recipe)
I used Slivered Almonds instead of Cashews
and Organic Pure Maple Syrup

I was NOT disappointed-
they were so Yummy!

I topped the salad with equal parts of
Grapeseed Oil and Cranberry Balsamic Vinegar

(I've mixed the Cranberry Balsamic with Black Currant
Balsamic and then used an equal portion of Olive Oil too)

Day 73- Orange Zested Sugar Snap Peas

Oh sweet wonderful oranges,
and limes & lemons-
Yes ma'am, I do,
I love Citrus,

the colors, the smells,
the juices, the flavor,
I even love the smell
of the citrus trees in bloom!
Yes, yes it's true,
I love Citrus.

I love to add citrus zests when
I cook and prepare food.
We use it in our salad dressings,
we use it in our sweet treats,
and we almost always add
a zip of citrus to our fresh juices

Behold the ingredients to my favorite Juice; beets, apples, lemon & ginger

and smoothies!

Strawberries, Lemon & Banana!

I haven't done a recipe for several days,
and decided that I couldn't hold out one
of my favorite, quick, easy and
wonderful veggie dishes.

See 'em up there at the top! Oh, mummy, they're yummy!

It's another one of those recipes that
I feel almost silly sharing because it
is soooo easy-
but oh soooo yummy!

This recipe makes a wonderful companion
to a simple family dinner as well
as a delightful side for any special occasion-

I have served it at home, at church functions,
and for big groups-

it's a winner that's for sure!

Orange Zested Sugar Snap Peas

2 pounds Sugar Snap Peas
2 TBSP. butter
Sea Salt or Kosher Salt
1 orange

I use a saute pan;
Add sugar snap peas with 
a very small amount of water,
just enough to allow steaming,
add the juice of 1/2 the orange 
and the sea salt (I use Maldon sea salt flakes)
and cook for maybe 2 or 3 minutes.
I like my veggies al dente,
cook longer if you want them a little
more cooked.
When cooked to your liking,
zest the orange onto the beans
and top with butter.
Stir and serve!!


 

Roasted Butternut Squash

I am going to send up a great big
RED FLAG warning-

I did not like Butternut Squash
up until maybe two years ago!

I confess this to you just in case,
you are a little cautious of this recipe
because you don't THINK you like
butternut squash.

I am here to say, you might be WRONG!!

Before tasting this, you couldn't have
paid me enough to eat it.
Mind you, I had NEVER even TRIED it,
but I was 100% convinced, there was
no way I would ever like it!

Than I went to a cooking class,
and gave in to peer pressure-
and I did partake,
and I did LIKE!

We eat this ALL the time,
like ALL- THE- TIME!!

We eat it as a side
like we did a few weeks ago
or I make it for an after school snack.

Go out and buy yourself one of these cute
little, funny shaped wonders today-
 
this is so easy, it seems silly to even do a
recipe, but here it is:

Roasted Butternut Squash

Butternut Squash, cut into bite sized chunks
Olive Oil- enough to coat said squash
Red Pepper Flakes, Sea Salt & Black Pepper
** or you can use ground chipotle chile seasoning,
mexican chilli seasoning or anything that you like that
has a bit of a kick to it!
Roast in the oven at 375 for 8-15 minutes.
I know that seems like a big difference, but it really
is going to depend if you want it 'al dente' or quite
soft.
I am an al dente lover, my family wants things a little
more done-

** I just bought a WONDERFUL
Garlic Infused Olive Oil that adds a
great flavor to butternut squash as well.