Top quick & easy Almonds recipes 2017

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Roast Chicken With Dried Fruit and Almonds

Roast Chicken With Dried Fruit and Almonds

7 tablespoons olive oil, divided

3 lbs onions, thinly sliced

1 lb pitted prune, halved

12 ounces pitted dates, halved

10 ounces dried apricot halves (about 2 cups)

3 tablespoons sugar

1 teaspoon ground cinnamon

2 (4 -4 1/2 lb) roasting chickens, rinsed, patted dry

1 teaspoon turmeric, divided

1 1⁄2 cups water (or more)

1⁄2 cup blanched slivered almond, toasted

Heat 6 tablespoons olive oil in heavy large skillet over medium heat.

Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.

Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.

Do ahead Can be made 1 day ahead.

Cover and chill.

Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan.

Tuck chicken wing tips under.

Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric.

Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens.

Roast chickens 1 hour.

Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry.

Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.

Transfer chickens to carving board; let stand 10 minutes.

Spoon fruit onto platter; top with chickens and any accumulated juices.

Sprinkle with almonds and serve.

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Amount Per Serving

% Daily Value

Calories 1220.3

Calories from Fat 574

47%

Total Fat

63.8

g

98%

Saturated Fat

15.4

g

77%

Cholesterol

213.9

mg

71%

Sodium

215.1

mg

8%

Total Carbohydrate

113.1

g

37%

Dietary Fiber

14

g

56%

Sugars

79.9

g

319%

Protein

57.5

g

115%

Potato Soup with Fried Almonds + Chard Salad

We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there.?

Today: A meatless meal that raises the question: is there anything a little bit of olive oil can't do??

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This is the time of year when the days are short, the temperatures are freezing, and you spend your time dreaming of the elaborate foods you'll make to warm yourself up. There will be roasts, casseroles, and chocolate lava cakes. There will be eggnog, hot chocolate, and clafoutis. And there will certainly be no humdrum vegetables like chard, no bland starches like potatoes.

Stop right there. Tonight, potatoes and chard are getting the star treatment, courtesy of your good friend olive oil. Saut?© almonds and breadcrumbs in oil until they're toasty and golden. When you add these crispy bits of flavor to potato soup and chard salad, these low-maintenace, nutritious vegetables have what it takes to become the warming winter foods of your dreams.

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The Menu

Take advantage of our handy?grocery list?and?game plan, or click the recipe photos or titles to see (and save and print) the full recipes.

Anya von Bremzen's Potato Soup with Fried Almonds by Genius Recipes

Skip the prosciutto and use vegetable stock instead of chicken to make this vegetarian.

Chard Salad with Breadcrumbs and Parmesan by Merrill Stubbs

The Grocery List

Serves 4

1 1/2 pound Yukon Gold potatoes1/2 cup whole blanched almonds4 cups vegetable broth1 pinch saffron, crushed1 lemon1/2 cup breadcrumbs1 bunch Swiss chard3/4 cups grated Parmesan 2 teaspoons sherry vinegar2 tablespoons minced flat-leaf parsleyDense country bread, for serving

You probably have olive oil, garlic, salt, and pepper in your kitchen. If not, stock up on those, too.

The Plan

1. Roughly chop the potatoes into 1 1/2-inch chunks. Heat 1/4 cup of olive oil in a heavy saucepan over medium heat and add the almonds and 6 peeled garlic cloves, stirring until golden, 4 to 5 minutes. Transfer to a bowl to cool slightly.?

2. Add the potatoes and cook, stirring, for another minute. Pour in the stock and bring to a boil, skimming off any foam that rises. Reduce the heat to medium-low and simmer.

3. Grind the almond and garlic mixture in a food processor, then add all but 2 tablespoons to the soup along with the saffron. simmer the soup, partially covered, for 35 minutes, until about half of the potatoes have disintegrated. Add more stock if it seems too thick.

4. While the soup is cooking, zest and juice the lemon. Combine the lemon juice, 1 teaspoon of the zest, and a generous pinch of salt in a bowl. Whisk in 1/4 cup of olive oil. Then, warm another 1/4 cup of oil in a small skillet over medium heat and toast the breadcrumbs until crisp and golden, about 5 minutes. Stir in a clove of minced garlic and toast for another minute.

5. Separate the chard leaves from the stems. Finely chop the stems and cut the leaves into thin ribbons. Put it all in a bowl and toss with Parmesan. Add the lemon dressing to taste.

6. When the soup is ready serve, add the vinegar, the reserved almond mixture, and the parsley and cook for one more minute. Season with salt and pepper, then add the toasted breadcrumbs to the salad, cut yourself a piece of bread, and sit down to dinner.

Photos by James Ransom

A New Way to Dinner, co-authored by Food52's founders

Amanda Hesser and Merrill Stubbs, is an indispensable playbook

for stress-free meal-planning (hint: cook foundational dishes

on the weekend and mix and match ???em through the week).

Order your signed copy now.

Tags:

everyday cooking, special diets, meatless mondays, potato soup, soup, chard, chard salad, winter salad, winter soups

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Baby Spinach Salad With Dates & Almonds

1 tablespoon white wine vinegar (or try malt or cider vinegar)

1⁄2 medium onion, thinly sliced

3 1⁄2 ounces pitted medjool dates, quartered lengthwise (100g)

2 tablespoons unsalted butter (30g)

2 tablespoons olive oil

2 small pita bread, roughly torn into 1 1/2-inch pieces

1⁄2 cup whole unsalted almonds, coarsely chopped (75g)

2 teaspoons sumac

1⁄2 teaspoon red pepper flakes

5 ounces baby spinach leaves (150g)

2 tablespoons fresh lemon juice

salt

Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.

Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.

When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.

Enjoy!

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Amount Per Serving

% Daily Value

Calories 696.8

Calories from Fat 428

61%

Total Fat

47.6

g

73%

Saturated Fat

10.9

g

54%

Cholesterol

30.5

mg

10%

Sodium

188.3

mg

7%

Total Carbohydrate

63.9

g

21%

Dietary Fiber

10.8

g

43%

Sugars

35.4

g

141%

Protein

14.3

g

28%

Pea Salad With Smoked Almonds

16 ounces frozen baby peas (do not thaw)

1⁄2 cup green onion, chopped

6 ounces smoked almonds, rinsed to take off the excess salt, chopped

8 ounces water chestnuts, chopped

2⁄3 cup mayonnaise

2 teaspoons yellow curry powder

salt & freshly ground black pepper

Combine the frozen peas, green onions, almonds, & water chestnuts.

In seperate bowl, mix together the mayonnaise and curry pwder.

Gently stir the mayonnaise mixture into the peas.

Add salt & freshly ground pepper to taste.

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Amount Per Serving

% Daily Value

Calories 378.1

Calories from Fat 215

57%

Total Fat

24

g

36%

Saturated Fat

2.5

g

12%

Cholesterol

6.8

mg

2%

Sodium

197.6

mg

8%

Total Carbohydrate

34

g

11%

Dietary Fiber

8.8

g

35%

Sugars

9.7

g

38%

Protein

11.4

g

22%

Spinach & Arugula Salad W/ Mandarin Oranges, Chopped Almonds

Salad2 bunches arugula

2 bunches spinach

6 mandarin orange sections

1⁄2 cup chopped almonds

1⁄2 cup shaved fresh parmigiano

Vinaigrette1 cup raspberry vinegar

1 cup olive oil

1 cup vegetable oil

1 cup pure maple syrup

1 tablespoon Dijon mustard

1 tablespoon chopped fresh tarragon

1 teaspoon salt

1 teaspoon lime juice

Vinaigrette:.

1) Combine all ingredients and mix well in mixer or food processor. Mix until dressing thickens and is well blended.

2) Pour contents into a bottle with a cover.

3) Refrigerate for 15mins.

Salad:.

1) Combine Arugula, and Spinach in large bowl and toss.

2) Divide the leaf mixtures and place like a flat mound on a white plate.

3) Place 3 pegs of the oranges on the salad mixture, sprinkle with the chopped almonds. SERVE w/ Vinaigrette on the side.

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Amount Per Serving

% Daily Value

Calories 2624

Calories from Fat 2131

81%

Total Fat

236.8

g

364%

Saturated Fat

30.7

g

153%

Cholesterol

0

mg

0%

Sodium

1656

mg

69%

Total Carbohydrate

127.1

g

42%

Dietary Fiber

11.7

g

46%

Sugars

98.4

g

393%

Protein

17.9

g

35%

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