Turmeric Cashews

Turmeric Cashews

2 cups raw cashews

1/2 tablespoon toasted sesame oil, plus more if needed

scant 1/4 teaspoon fine grain sea salt, or to taste

half an 8×8-inch sheet nori seaweed  ( I have used Kale or spinach too )

1 1/2 teaspoons sesame seeds

scant 1/4 teaspoon cayenne

1/2 tablespoon ground turmeric

 

Toss the cashews with the sesame oil and sea salt and toast in a 350F oven for 5-10 minutes, or until golden, tossing once along the way. Remove and toast the seaweed for a few minutes. Allow it to cool and crisp, then crumble it. Combine the seaweed, sesame seeds, and cayenne in a mortar and pestle, and grind together. In a bowl (one that won’t stain) toss the cashews with the sesame spices and turmeric, really go for it. If you need to add a few drops of sesame oil, do so to moisten things up a bit. Taste and adjust the seasonings, to taste.

 

Makes 2 cups.

 

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Florentine Meatballs

 

Florentine Meatballs

 

Ingredients

 

1 box frozen spinach, defrosted in the microwave

1 1/3 pound (1 package) ground turkey breast

1 medium onion, finely chopped, divided

3 cloves garlic, chopped

1 large egg

1 3/4 cups milk, divided

3/4 cup bread crumbs, 3 handfuls   ( I would use Panko, made from rice)

1/2 cup grated Parmigiano-Reggiano, 2 palm fulls

Coarse salt and black pepper

Extra-virgin olive oil, for drizzling

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken stock

1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle

1/2 teaspoon freshly grated nutmeg, eyeball it

1/4 cup parsley leaves, chopped

 

Directions

 

Preheat oven to 400 degrees F.

 

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.

 

While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

 

Place 3 balls on dinner plates and top with sauce, garnish with parsley.

 

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Thank you Anthony Kaminski for sharing with us

Low Carb: Hot Spinach with Pita Chips

Low Carb:  Hot Spinach Spread with Pita Chips Recipe

 

Ingredients

2 cups (8 ounces) shredded Monterey Jack cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 package (8 ounces) cream cheese, cubed

2 plum tomatoes, seeded and chopped

3/4 cup chopped onion

1/3 cup half-and-half cream

1 tablespoon finely chopped seeded jalapeno pepper

6 pita breads (6 inches)

1/2 cup butter, melted

2 teaspoons lemon-pepper seasoning

2 teaspoons ground cumin

1/4 teaspoon garlic salt

 

Directions

1. In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
2. Meanwhile, cut each pita bread into eight wedges. Place in two 15-in. x 10-in. x 1-in. baking pans. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges. 
3. Bake for 7-9 minutes or until crisp. Serve with spinach spread. Yield: 16 servings (4 cups spread). 

 

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

 

Nutritional Facts

 

1 each: 231 calories, 16g fat (10g saturated fat), 46mg cholesterol, 381mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 8g protein

 

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Spinach Frittata

SPINACH FRITTATA

 

This recipe goes heavy on the spinach, a nutrient-dense green rich in carotenoids and vitamin K, as well as magnesium, iron, and copper. A frittata travels and reheats well, making it handy for packed breakfasts, lunches, or on-the-go snacks. You can even make this recipe in muffin tins for extra portability. For a Mexican-inspired version, add seasoned, cooked ground beef, thinly sliced jalapeños, and cilantro.

 

Makes two servings
Prep time: 10 minutes
Cook time: 10 to 15 minutes

• 6 large eggs
• ¼ tsp. salt
• ¼ tsp. black pepper
• 2 tbs. ghee or clarified butter
• ½ onion, diced
• 1 cup diced, seeded tomato
• 4 or 5 tomato slices for topping the frittata
• 5 cups fresh baby spinach (approximately 9 oz.), roughly chopped
• Grated zest and juice of ¼ lemon

Set oven to broil.

In a mixing bowl, whisk eggs with salt and pepper.

Heat a large, oven-safe skillet over medium heat. Add the ghee to the pan and swirl to coat the bottom. When the fat is hot, add onion and diced tomato and cook, stirring, for two to three minutes, until onion is soft. Add the spinach and let it wilt for 30 seconds.

Add the eggs to the skillet and fold them into the vegetables with a rubber spatula. Cook without stirring for about three to four minutes to let the eggs set on the bottom and sides of the pan. When the eggs are firm but still appear wet, lay a few tomato slices on top. Drizzle with lemon juice and sprinkle the lemon zest over the frittata.

Transfer the skillet to the oven and broil 4 to 6 inches from the heat for three to five minutes, until the top is golden brown. Cut into slices and serve hot.

If you prefer, you can finish your frittata by baking it rather than broiling: Simply preheat the oven to 500 degrees F, then cook it for three to five minutes.

 

Crustless Spinach Quiche

Crustless Spinach Quiche Recipe

Total Time: 40 minutes

Serves: 4

INGREDIENTS:

• 1 tbspcoconut oil
• 1 onion, chopped
• 1 package frozen chopped spinach, thawed and drained
• 8 eggs, beaten
• 3 cups shredded raw cheese
• ¼ tsp sea salt
• 1/8 tspblack pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F and grease a 9 in pie pan with coconut oil
2. Heat coconut oil, and onions over medium heat in sauce pan until onions are soft. Stir in spinach and cook until excess moisture has evaporated.
3. In a bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and blend
4. Scoop into pan and bake for 30 minutes.

Chicken and Broccoli ( or spinach) bake

Chicken and Broccoli ( or Spinach ) Bake

Almost like Mom’s

Ingredients:

4 cups Cooked Chicken (cut into small chunks)

1 cup Chopped Broccoli (I use the frozen)

1 cup Chopped Spinach (optional but personally can’t make this without it)

1 tablespoonGarlic (powder or crushed)

1 tablespoonDill weed

1.5 cups Cheddar cheese (shredded-loose…dont pack it tightly)

1/4 cup Parmesan(shredded)

Mayonaisse (base amount on mixture consistency…should look like a semi-dry chicken salad mix when done)

dash salt & pepper

Mix all ingredients in a large bowl (add Mayo last) then pour into a casserole dish…

Bake at 350 until cheese is melty, then stir mixture once

Bake for an additional 10 minutes.

Serve with salad

Also good cold on bed of lettuce.Ingredients:
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