CHIPOTLE, PEANUT AND SESAME SEED SALSA
This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.
Provided by Kim Severson
Categories quick, dips and spreads, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
- Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
- Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
- Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams
HERBED SOY NUTS AND SEEDS
This make makes a great snack, the recipe is easy to double. The recipe comes from Better Homes Gardens Diabetes cookbook.
Provided by Barb G.
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl stir together oil, chili powder, basil, oregano, and garlic powder; Add soy and pumpkins seeds; toss to coat.
- Spread the mixture in a shallow baking pan.
- Bake in a 350 degree oven for 15 to 20 minutes or until soy nuts are toasted, stirring after 10 minutes; Stir in dried vegetables, enjoy.
Nutrition Facts : Calories 214.1, Fat 12.5, SaturatedFat 2, Sodium 18.3, Carbohydrate 15.1, Fiber 4, Sugar 1.9, Protein 13.9
HERBED NUTS
A delicious and different gift idea from Christmas with Southern Living 2004. They only a take 20 to 25 minutes in the oven and once cooled can be put in a nice gift bag or jar for giving as a gift.
Provided by PaulaG
Categories Christmas
Time 35m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- In a large bowl toss all ingredients together until well combined.
- Spread on a large ungreased cookie sheet or jellyroll pan and place in a preheated 350 degree oven for 20 to 25 minutes; stirring evey 10 minutes.
- Cool completely in pan, when cool store in an airtight container.
SPICED HERBED NUTS
Provided by Melissa Clark
Categories Herb Nut Bake Christmas Thanksgiving Quick & Easy Spice Fall Winter
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
- Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)
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