Lesbian Holiday Newsletters
Its funny to see a recipe for "Spicy Nuts" in a lesbian newsletter. I mean its sheer irony.
As I shared this finding in my inbox with dipp_sett she gives a look and says "I don't find hot nuts appealing, no thanks."
RECIPES OF THE WEEK:
Spiced Nuts
Curry powder, chili powder, ginger, and cinnamon coat baked almonds for a warming afternoon snack.
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
2 cups shelled whole almonds or pecan halves
• Preheat the oven to 325°F.
• In a bowl, mix together the cumin, chili powder, curry powder, garlic salt, cayenne pepper, ginger, and cinnamon. Set aside.
• Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Cook for 3 to 4 minutes, stirring frequently.
• Place the nuts into a bowl, add the spice mixture, and toss to coat. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.
• Remove the baking sheet from the oven and use a rubber spatula to toss the nuts with the oil and spices that have accumulated on the bottom of the pan. Allow the nuts to cool for an hour then store them in an airtight container.
Makes 2 cups, from www.vegcooking.com
As I shared this finding in my inbox with dipp_sett she gives a look and says "I don't find hot nuts appealing, no thanks."
RECIPES OF THE WEEK:
Spiced Nuts
Curry powder, chili powder, ginger, and cinnamon coat baked almonds for a warming afternoon snack.
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
2 cups shelled whole almonds or pecan halves
• Preheat the oven to 325°F.
• In a bowl, mix together the cumin, chili powder, curry powder, garlic salt, cayenne pepper, ginger, and cinnamon. Set aside.
• Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Cook for 3 to 4 minutes, stirring frequently.
• Place the nuts into a bowl, add the spice mixture, and toss to coat. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.
• Remove the baking sheet from the oven and use a rubber spatula to toss the nuts with the oil and spices that have accumulated on the bottom of the pan. Allow the nuts to cool for an hour then store them in an airtight container.
Makes 2 cups, from www.vegcooking.com