Roasted Almonds With Garlic And Rosemary Recipes

Steps:

• Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
• Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
• When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
• Toss thoroughly.
• Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
• Store in an airtight container or serve slightly warm.
• NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Steps:

• Note 1 - If you want to blanch the almonds do this: put in pot of water, bring to a boil. Turn off heat, but let them sit until cool. Then take each almond and slip off the skins. Spread on paper towels and let dry before continuing with the recipe. It's labor intensive, but the almonds do look pretty!
• Preheat oven to 325ºF. Grate garlic or use a press. Crumble rosemary. (Note 2 - I use a coffee grinder for herbs, and it easily turns those rosemary needles into a perfect consistency. Or even a powder!)
• In a quart measuring cup, or other bowl, mix together almonds, garlic, rosemary, olive oil and sea salt. Spread out in a single layer on a jelly roll pan (rimmed cookie sheet).
• Sprinkle garlic powder over almonds. (Sometimes the garlic clumps and some of the almonds are less garlicky than others, the powder insures even garlic flavor.)
• Heat in oven for about 1/2 hour. Stir occasionally. Don't let them turn too dark. Turn down oven to 175ºF, heat and stir occasionally for another 15-30 minutes. Turn off oven and let cool down. Cool completely before storing in air-tight container.