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French Roasted Asparagus, Tuna and Hardboiled Egg Sandwiches | Lenten Friday Recipes

March 1, 2013 by 7 Comments

Roasted Asparagus Tuna and Egg Sandwich

We observe meatless Fridays through Lent. And while that should sound like no biggie, it’s surprisingly difficult for a meat-lovin’ family like ours to commit to one day a week sans meat even if we allow ourselves fish, which we do. For someone who spent nearly seven years as a vegetarian, I’m shockingly lacking in the creativity department when I’ve made a rule for myself.

That’s not to say that vegetarian and seafood dishes don’t ding my chimes. In fact, I kind of obsess over mushroom dishes and seafood on Pinterest. It’s really the rule that trips me up because I deliberately avoid food restrictions in my life. It makes me stop and consider why I have such a hard time giving up things for one little day a week but I think that’s good for me. Isn’t that the point of observing Lent, after all?

Last year, I saw a Spring Sandwich on TheKitchn that sounded like the perfect Lenten Fridays dish, and I pinned it like a good girl then forgot I had pinned it.

I’m good like that.

A bell went off in my little brain when I admired the bundles of super-thin asparagus at Aldi last week. I grabbed a couple bundles there, then a handful of fresh dill and a Parmesan peppercorn baguette at Wegman’s and congratulated myself all the way home on being clever enough to remember it.

At home, I decided to toast my crusty bread because as much as I love bread, I love it even better when it’s toasted. And here’s the thing, I had decided I wanted to put some olive oil packed tuna on this sandwich to really pile the protein on there and keep my meat-lovin’ tummy satisfied. It seemed like a good idea, so I opened the can of tuna and drizzled a little of the flavour-packed olive oil over the cut bread and brushed it around before toasting it. I’m pretty sure that was the best decision I had made in at least a week… It infused the bread with just a hint of  tuna and crisped the surface beautifully and gave it an undeniably French touch. I’m going to repeat that again and again.

I roasted the asparagus because honestly, asparagus just can’t taste better than that.

Roasted Asparagus from Foodie with Family

I smeared some of my best grainy mustard on the toasted bread, piled the tender salt-and-pepper asparagus spears on top, flaked the tuna over the asparagus, laid on slices of hardboiled eggs, sprinkled coarse sea salt and cracked black pepper and added a few sprigs of fresh dill before laying that other fabulous piece of toasted baguette over all.

It took a little work eating the sandwich, what with having such a delicate little mouth and all (she says as two whole cookies fall out of her maw) but I managed. It was glorious, I tell you. I ate the entire thing by myself before assembling more for the guys.

It’s my new go-to Lenten recipe… Granted, there are members of the no-visible-veg contingent who feel compelled to pull the asparagus from their sandwiches, but that’s okay by me because I hoover the tender little spears from their plate before they hit the sink.

No asparagus left behind.

I’m curious… do you observe Lent? If so, how do you do it? Meat-free Fridays? Meat-free Fridays and Wednesdays? If you do, what are your favourite recipes for those days? Do you give up something else or have certain activities?

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French Roasted Asparagus, Tuna and Hardboiled Egg Sandwiches | Lenten Friday Recipes

Rating: 51

Yield: 1 large sandwich or 2 smaller ones

Serving Size: 1/2 of a large sandwich or 1 individual sandwich

French Roasted Asparagus, Tuna and Hardboiled Egg Sandwiches | Lenten Friday Recipes

This French style sandwich is one of the best ways to fill up without weighing down on your meat-free days: toasted baguette with grainy Dijon mustard, tender roasted asparagus, hard-boiled eggs, olive-oil packed tuna, fresh dill, coarse salt and cracked black pepper. Serve with a nice glass of wine and you have a feast!

It can be prepared and refrigerated for up to 24 hours before serving.

Inspired by and with thanks to TheKitchn

Ingredients

  • 1 crusty baguette or 2 crusty rolls
  • 20 thin asparagus spears
  • 1 teaspoon olive oil
  • 1 can olive-oil packed tuna
  • grainy Dijon mustard
  • 2 fresh hard-boiled eggs, peeled and sliced thickly
  • coarse salt and pepper to taste
  • fresh dill

Instructions

Preheat the oven to 400°F. Trim any tough ends from the asparagus spears. Place the asparagus on a rimmed baking sheet and toss with the olive oil and sprinkle with salt and pepper to taste. Arrange them in a single layer and roast for 8-10 minutes, depending on how thick the spears are and how tender you'd like the asparagus to be.

Turn on the broiler in your oven. Cut the baguette or crusty rolls in half and brush them with some of the oil from the oil packed tuna. Place 4-5 inches under the broiler, watching carefully, until golden brown. Do not walk away while this is toasting or you will have charcoal!

When the bread is cool enough to handle, spread all surfaces with the grainy mustard and arrange the roasted asparagus over it. Flake the tuna over the asparagus and follow with the slices of hard-boiled egg, a sprinkling of coarse salt and cracked black pepper and some sprigs of fresh dill before adding the final piece of bread.

Compress lightly with your hands and eat immediately or wrap tightly and refrigerate for up to 24 hours before eating.

http://www.foodiewithfamily.com/2013/03/01/roasted-asparagus-tuna-and-hardboiled-egg-sandwiches-lenten-friday-recipes/

Filed Under: Fish, Happy Healthy and Wise, Rebecca, Recipes, Vegetarian Tagged With: , , , , ,

Sweet and Salty No-Bake Popcorn Cookies | The Croods

February 27, 2013 by 13 Comments

Salty and Sweet No Bake Popcorn Cookies from Foodie with Family

I love movies of all kinds: comedy, drama, action, adventure, COLIN FIRTH (because he gets his own category), HUGH JACKMAN (because he does, too), classics, musicals, suspense, animation (both silly and serious)… I love all of them. I can converse entirely in movie quotes and adaptations thereof when in the company of another movie lover. I don’t do this often because it’s just not as much fun when someone looks at you blankly when you say something like, “Wonder Twin powers activate! Form of a play date!” and try to fist bump.

Sigh.

I am especially fond of animated films. I’ve loved them my entire life and being firmly entrenched in adulthood is -in my opinion- not any kind of reason to stop. So when Dreamworks Animation -the studio behind some of my all time favourite animated films (Shrek, The Curse of the Were-Rabbit, Chicken Run, Kung Fu Panda, and Megamind)- contacted me and asked me to develop a recipe for their upcoming film THE CROODS, I said yes enthusiastically.

From the moment I signed on, I knew what I was going to do… A Sweet and Salty No-Bake Popcorn Cookie. What goes better with movies than popcorn? And without giving too much away, popcorn features prominently in THE CROODS as well. It was a match made in animated film heaven!

Sweet and Salty No-Bake Popcorn Cookies are -like the movie- full of everything whimsical and bright: crunchy popcorn and salty pretzel sticks, sweet and sticky marshmallow, nutty brown butter and bright candy covered chocolate pieces.

Sweet and Salty No Bake Popcorn Cookies from Foodie with Family

They’re like a cross between a popcorn ball, rice crispy treat, candy bar, a bag of pretzels and a rainbow. Every bite is a happy bite; I challenge you to eat these without a smile!

Thankfully, you don’t have to wait long or fire up the oven when you get a hankering for these fabulous treats. All you have to do is pop some popcorn, melt some butter and marshmallows together, stir all the goodies together and scoop-n-squish the cookies. You don’t even have to wait until they firm up. Eat them warm and gooey if you want. I won’t tell!

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Sweet and Salty No-Bake Popcorn Cookies | The Croods

Sweet and Salty No-Bake Popcorn Cookies | The Croods

Sweet and Salty No-Bake Popcorn Cookies like a cross between a popcorn ball, rice crispy treat, bag of pretzels, chocolate candies, and a rainbow with crunchy popcorn and salty pretzel sticks, sweet and sticky marshmallow, nutty brown butter and bright candy covered chocolate pieces. These chewy no-bake cookies are guaranteed to make you smile!

Ingredients

  • 1/2 cup unpopped popcorn kernels (if using a pan on the stovetop, you also need enough oil to pop it according to package directions.)
  • 4 tablespoons unsalted butter
  • 1 10-ounce bag of marshmallows or 4 cups of mini marshmallows
  • 3 cups thin salted pretzel sticks
  • 2 cups candy coated chocolate morsels
  • oil for your hands

Instructions

Pour the pretzels into a large mixing bowl and use your hands to break them roughly. The goal is to have most of them broken into three or more pieces. Set the bowl aside.

Line two sheet pans with silpats, parchment paper or wax paper and set them aside, too.

Pop the popcorn kernels using either an air popper or on the stove top using the directions on the bag of popcorn. Pour the popcorn into a bowl and give the bowl a couple of firm shakes back and forth to loosen unpopped kernels and let the drop to the bottom of the bowl.

Use your hands to scoop and shake the popcorn (again, to get rid of any remaining unpopped kernels) before transferring them to into the mixing bowl that has the broken pretzel sticks in it.

Use your hands to gently crush the popcorn so that about 1/3 of it is broken into smaller pieces.

In a medium sized saucepan, melt the butter over medium low heat and let it bubble around the edges, lowering the heat if necessary to keep it from burning, just until the butter is golden and smells a little nutty. Add the marshmallows and carefully stir to coat them in butter. Drop the heat to low and -stirring constantly- melt the marshmallows in the butter until smooth. Pour over the popcorn and pretzel mixture and stir to coat everything evenly. Stir in the candy coated chocolate morsels just until distributed.

Oil your hands generously and use them to scoop about 1/3-1/2 of a cup of the popcorn mixture and gently press it together to form a ball. Put it on the lined pan and gently press down to flatten it slightly into a thick cookie. Repeat with the remaining popcorn mixture until it is gone.

Eat immediately or store in an airtight container at room temperature for up to 4 days.

http://www.foodiewithfamily.com/2013/02/27/sweet-and-salty-no-bake-popcorn-cookies-the-croods/

Would you like to learn more about The Croods?

Visit the official website

Like The Croods on Facebook

Follow @DWAnimation on Twitter #TheCroods

Re-pin great DIY tutorials, printables & more from The Croods on Pinterest!

THE CROODS is a 3D comedy adventure that follows the world’s first modern family as they embark on a journey of a lifetime when the cave that has always been their home is destroyed. Traveling across a spectacular landscape, the Croods are rocked by generational clashes and seismic shifts as they discover an incredible new world filled with fantastic creatures — and their outlook is changed forever.

Starring: Nicolas Cage, Emma Stone, Ryan Reynolds, Catherine Keener, Clark Duke and Cloris Leachman.

Croods_Poster

Disclosure: This post was sponsored by The Croods by Dreamworks Animation. All opinions and are -as always- my own.

Filed Under: Cookies, Rebecca, Recipes Tagged With: , , , , ,

Cucumber, Cream Cheese, and Sprout with Grainy Mustard Sandwiches

February 26, 2013 by 11 Comments

Cucumber Cream Cheese Sprout Sandwiches by Foodie with Family

 

This is a sandwich for my sisters.

My sisters and I have a thing for cucumbers. And sprouts. And cream cheese, grainy mustard, onions and seedy bread. It’s true. In fact, were you to put that sandwich in the picture above in front of any one of my sisters, there’s a good chance that the ensuing silence might be the only quiet you’d get around us.

We also have a thing for shopping.

Seesters

…And dancing.

Seeeester

Folks, we cut a mean rug…

27

But mostly, we eat. We are very, very good at it. And we’d like to share a sandwich that screams ‘us’ with you. Want a bite? Better act quickly before we move in on it. Cucumber sandwiches wait for no woman.

 

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Cucumber, Cream Cheese, Sprout and Grainy Mustard Sandwiches

Rating: 51

Prep Time: 5 minutes

Cucumber, Cream Cheese, Sprout and Grainy Mustard Sandwiches

Simple, light, fresh, and healthy, this sandwich is going to fill you up without weighing you down. Nothing beats crunchy cucumber and sprouts paired with smooth cream cheese and zingy mustard on hearty whole grain bread. I like to add thinly sliced sweet onion to the mix, but it's strictly optional. This is my kind of lunch!

Ingredients

    Per Sandwich:
  • 2 slices whole grain seedy bread
  • 2 tablespoons softened cream cheese
  • 1 tablespoon or more whole grain Dijon mustard, to taste
  • 1/4 of a seedless (a.k.a. English) cucumber
  • 1/2 cup alfalfa, zesty or broccoli sprouts
  • coarse salt to taste
  • Optional:
  • thinly sliced sweet onion, to taste

Instructions

Spread one slice of bread with the softened cream cheese. Spread the mustard over the other slice of bread. Arrange the sliced onions, if using, over the cream cheese, then the cucumbers, sprinkle lightly with coarse salt, then top with the sprouts and the remaining slice of bread, mustard side down. Gently press the sandwich and slice in half.

Serve immediately or wrap tightly and refrigerate for up to 24 hours before serving.

http://www.foodiewithfamily.com/2013/02/26/cucumber-cream-cheese-and-sprout-with-grainy-mustard-sandwiches/

Filed Under: Happy Healthy and Wise, Rebecca, Recipes, Vegetarian Tagged With: , , , , ,

Grandma’s Snickerdoodles

February 20, 2013 by 20 Comments

Grandmas Snickerdoodles from Foodie with Family

My family lives, talks, dreams, plans, prepares, preaches, and eats food. We don’t breathe it, however, as aspirating food is generally acknowledged to be a bad idea. In short, we are all food maniacs.

There have been a handful of time that I’ve been brought up short when chatting with people and they inform me that their family tradition is to keep their recipes secret. At those moments, my jaw has dropped open like a cod and I’ve been at a loss from words. This is probably because in my family, if you even imply you like something we’ve cooked for you, we hurriedly jot down the recipe and cram it into your hands.

The recipe I’m sharing today is my Grandma’s snickerdoodle recipe. When I posted a picture of it on facebook, one of my aunts said, “I can smell them now!” Thus is the power of Grandma’s snickerdoodles. My Grandma’s version of this classic cookie is a classic itself. And while I’m certain Grandma made them for everyone, I always felt like she made them just for me. And THUS is the power of my Grandma.

I’ve talked before about my prized possessions: my handwritten recipe cards that Grandma gave me in my first years of marriage. (You can read a couple of those posts here and here.) I cannot even find the words to say what my Grandma means to me.  Every single one of those now-laminated recipe cards represents my Grandma thinking of me when I wasn’t there and wanting me to eat well. And honestly, friends, I think that’s what our compulsive recipe sharing boils down to; it’s our desire to be part of feeding you and caring for you even when we’re not there.

Can you imagine anything better than coming in from playing in the snow for hours to the smell of snickerdoodles fresh from the oven? There really is only one thing better than that: sitting down at the table of someone you love, being handed a plate of those cookies and a mug full of warm tea.

There’s something about the scent of those cinnamon and sugar crusted butter cookies that -to this day- puts me back at the table in Grandma’s dining room. I suspect that for the rest of my life, cinnamon is going to smell like hugs to me. I’ll take it.

Fair warning, though: these cookies are absolutely irresistible. And when I say irresistible, I mean that you’ll be unable to walk past the cookie jar without fishing out one… or two… or three…(or five. Oh dear.) You wouldn’t say no to Grandma’s cookies, would you?

 

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Grandma’s Snickerdoodles

Rating: 51

Grandma’s Snickerdoodles

My Grandma's Snickerdoodles are a perfect rendition of the classic: tender butter cookies with a cinnamon sugar crust. Be warned, though, they are completely irresistible.

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups and 2 tablespoons granulated white sugar, separated
  • 2 eggs
  • 2 3/4 cup flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon

Instructions

Cream together the butter, 1 1/2 cups of sugar and eggs until smooth. In a separate bowl, use a whisk or fork to combine the flour, cream of tartar, baking soda, and salt. Add the dry mixture to the wet mixture and mix until well combined. Cover the dough and chill for at least 30 minutes but up to 24 hours before working with it.

Preheat oven to 400°F. Line cookie sheets with silpats or parchment paper.

Use a fork to combine the remaining 2 tablespoons of sugar with the 2 teaspoons of ground cinnamon.

Use a small disher (cookie scoop) or teaspoons to scoop about 2 teaspoons of cookie dough, roll it into a ball and then roll them in the cinnamon sugar to coat. Place the cookies 2-inches apart on the cookie sheets. Bake for 8-10 minutes, or until lightly browned but still soft. Let them rest on the cookie sheets for one minute before transferring to a cooling rack.

Store at room temperature in an airtight container.

http://www.foodiewithfamily.com/2013/02/20/grandmas-snickerdoodles/

 

Filed Under: Cookies, Rebecca, Recipes Tagged With: , , ,

Roasted Mushrooms with Thyme | Make Ahead Mondays

February 18, 2013 by 14 Comments

Roasted Mushrooms with Thyme from Foodie with Family

Last week, I posted a picture on Instagram of fifty two ounces of sliced mushrooms and asked, “Does this make anyone else weak in the knees?” Aside from one or two folks who replied that it made them weak in the stomach, most of you appear to be as devoted to mushrooms as I am.

If I see a bowl full of perfectly cooked mushrooms I am quite likely to make a very embarrassing and purposeful face plant into it. I cannot resist them. They’re so savoury, so meaty, so earthy, so nutty, so… so… mushroomy.

I feel no need to curb my enthusiasm for mushrooms since they’re wonderful for your health. Pound for pound, you can hardly find something low-calorie that is more packed with Vitamin D, B vitamins, selenium, ergothioneine (an anti-oxidant that helps protect your cells), potassium, copper, beta-glucans, magnesium and phosphorous. To cap it off (mushroom pun alert), these little fungi help you feel fuller longer. In other words, they can help you control your weight, too!

As if the umami and nutrition power packing of mushrooms wasn’t enough to recommend them, they are so easy to cook that it feels like cheating. They don’t require much in the way of fuss or technique; a knife that’s sharp enough to lob them into a couple of thick slices is all it takes. Since they’re so easy to prepare at the last minute, you might wonder why they’d be a good candidate for Make Ahead Mondays. The reason is twofold:

  1. When they go on sale, you can stock up, roast your mushrooms and freeze them for times they’re more expensive.
  2. It eliminates one step in dishes where you’d like to use a smaller amount of roasted mushrooms. (i.e. Soup, Pizza, Sandwiches, etc…)

Yes, I have shared a recipe here for preparing a large amount of mushrooms before, but this one is different and a gal can’t have too many ways to prepare mushrooms! What distinguishes this recipe from the other one is both that this one is far easier and that it requires fewer ingredients but still delivers massive mushroom goodness. In fact, I’d go so far as to say this is my preferred method of mushroom cookery now. Don’t get me wrong, seared mushrooms are fabulous, but you have to watch them and cook them in batches. With Roasted Mushrooms, you toss everything together, whack the tray in the oven and stir once -halfway through- before they reach perfection.

Why is it so great? Just look at them. These are perfectly roasted mushrooms -just a kiss of browning around the edges- substantial, meaty, and juicy, with a hint of thyme and nutmeg to amplify the natural flavour of the mushrooms. This is a lesson I learned from my bonus mom, Valerie, many years ago. Thyme goes with meat therefore it goes with mushrooms. Nutmeg goes with, well, EVERYTHING. No really, nutmeg is described as being aromatic, earthy, and nutty which makes it the perfect companion for mushrooms. I do highly recommend using freshly grated nutmeg from whole nutmegs in this dish. It’s worth seeking them out. I also recommend getting a decent amount of them when you do buy them. Whole nutmegs will last almost indefinitely -unlike purchased ground nutmeg- when stored in an airtight container in a dark cupboard. (See this affiliate link for an example:)

While cute nutmeg graters are available, please remember that you don’t REALLY need a special tool to grate them. The same side on a box grater that you would use for hard cheeses like Parmesan or Romano will do just fine. I use my fine Microplane for the job and it works perfectly.

When I have a stockpile of Roasted Mushrooms in the freezer, I toss them in beef and barley soup and risottos, on pizzas, stuff them in grilled cheese sandwiches, and pile them on top of steaks, chicken, and burgers. On busy, busy, busy nights, I simply serve the mushrooms over polenta or rice with a shower of grated Parmesan or Romano cheese on top. It keeps the crew full and Mama happy. So very happy. Where would you use wealth of Roasted Mushrooms with Thyme?

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Roasted Mushrooms with Thyme | Make Ahead Mondays

Roasted Mushrooms with Thyme | Make Ahead Mondays

These are perfectly roasted mushrooms -just a kiss of browning around the edges- substantial, meaty, and juicy, with a hint of thyme and nutmeg to amplify the natural flavour of the mushrooms.

When I have a stockpile of Roasted Mushrooms in the freezer, I toss them in beef and barley soup and risottos, on pizzas, stuff them in grilled cheese sandwiches, and pile them on top of steaks, chicken, and burgers. On busy, busy, busy nights, I simply serve the mushrooms over polenta or rice with a shower of grated Parmesan or Romano cheese on top. It keeps the crew full and Mama happy!

Ingredients

  • 52 ounces of assorted fresh mushrooms (*See Notes)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • ground black pepper to taste (preferably freshly ground or crushed)

Instructions

Preheat oven to 375°F.

Thickly slice or quarter the mushrooms. Arrange them on 2 11-inch by 17-inch rimmed baking sheets in a single layer. Drizzle half of the olive oil over each pan, followed by roughly half of the thyme, salt, and nutmeg over each pan. Generously sprinkle the black pepper over the mushrooms. Stir with a spoon to evenly distribute everything.

Roast the mushrooms, stirring halfway through, for 20 to 25 minutes, or until they are hot through and beginning to brown around the edges. Eat immediately or divide into meal sized portions and freeze for up to 3 months.

Notes

*I prefer to use mostly baby bella mushrooms with a few white button mushrooms thrown in for variety. You can use whichever mushrooms you like best, but I do recommend using baby bellas or white button mushrooms for the bulk of the mushrooms.

http://www.foodiewithfamily.com/2013/02/18/roasted-mushrooms-with-thyme-make-ahead-mondays/

P.S. As crazy as it is, the response to my Crunchy Beauty Tip was so positive that I’m planning another one. I can’t even believe I’m saying it, but I’ll be posting the next one later this week so stay tuned for more natural or low-fuss beauty tips! xo Rebecca

Filed Under: Make Ahead Mondays, Rebecca, Recipes, Vegetarian Tagged With: , , , , , ,

Cinnamon Maple Candied Almonds

February 13, 2013 by 6 Comments

Maple Cinnamon Candied Almonds from Foodie with Family

I often refer to my husband as ‘The Evil Genius’ and realized that maybe to some that sounds like an insult. Let me explain this little term of endearment. When he and I were dating, I posed a question that has probably been asked in one form or another by many geeks the world over: “If Star Wars was real life, would you be part of the Rebel Alliance or the Empire?”

I expected the answer to be a solid “REBEL!” like mine was. Instead, he cocked his head to the side, looked thoughtful for a moment and replied, “The Empire. They have better technology.”

I married into the Dark Side, people, ’cause the Dark Side was cute.

The ‘genius’ part of it is pretty self explanatory. My husband is just plain brilliant. He solves problems other people can’t solve. He programs giant machines to do robotic things. He can rig ANYTHING to work. Seriously. He used to carry a golf club in an old car that used to stall at traffic lights because he figured out that three sharp raps to the upper right quadrant of the hood with that golf club would start the engine back up without him having to get out of the car. I love that man.

My sweet Evil Genius’s favourite snacks are dried fruit and nuts. Specifically, he loves raisins and almonds. He likes to munch them straight from the jar and he looooooooves to put them on salads. He would rather have a salad covered in almonds and raisins than just about anything else in the world.

And I’d rather make him happy than just about anything else in the world, so for Valentine’s Day, I made him a snack that will make his heart go pitter pat (and Hey! Almonds! Heart healthy!! Healthy pitter patting!) with joy. I made him Cinnamon Maple Candied Almonds. This simple to make treat is delicious, lasts for weeks in an airtight container, and is great for straight up snacking or garnishing salads. My darling even chopped a handful of them and tossed them into his morning oatmeal with a fistful of raisins. Happy sounds ensued.

Once the kids discovered the jar of Cinnamon Maple Candied Almonds, it was all over. My thirteen year old stood over the jar and kept dipping his big paws in repeatedly. He kept sighing happily as he ate them. When he finally came up for air, he said, “I can’t help myself! They taste like little cookies!”

He’s right, really. The rich maple syrup and fragrant cinnamon form a sweet, crunchy crust around the roasted almonds that is kind of like a cinnamon raisin cookie, but mapley. And as odd as it might sound, when tossed onto a spinach salad with crumbled bleu cheese and oil and vinegar, the roasted candied nuts stop tasting like cookies and instead provide the perfect little burst of sweetness and crunch.

Let’s talk maple syrup choice for a moment. I prefer to use a dark, strong maple syrup because it takes less syrup to impart a oomphy maple flavour. If you’re not a hard-core maple syrup fan, you can substitute dark Karo syrup or brown sugar in equal parts for the syrup.

Make a batch of Cinnamon Maple Candied Almonds for your sweetie or yourself today. Or if you’re like me and you’re feeding a bunch of snack and salad loving stormtroopers, you might want to consider a double batch. Evil is always hungry.

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Cinnamon Maple Candied Almonds

Rating: 51

Cinnamon Maple Candied Almonds

Rich maple syrup and fragrant cinnamon form a sweet, crunchy crust around roasted almonds that tastes reminiscent of a cinnamon raisin cookie, but mapley. And as odd as it might sound, when tossed onto a spinach salad with crumbled bleu cheese and oil and vinegar, the roasted candied nuts stop tasting like cookies and instead provide the perfect little burst of sweetness and crunch.

Ingredients

  • 4 cups shelled, whole, raw almonds
  • 1 egg white
  • 1/3 cup maple syrup (*See Notes)
  • 1/3 cup raw or granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Instructions

Preheat oven to 250°F. Line a rimmed baking sheet with a silpat or parchment (lightly spray the parchment with non-stick cooking spray.)

In a small bowl, mix the sugar, cinnamon and salt together with a fork until it is evenly mixed.

In a large mixing bowl, whisk the egg whites until very frothy. Whisk in the maple syrup until it is evenly mixed. Toss in the almonds until they are completely coated with the egg/maple syrup mixture. Sprinkle the cinnamon sugar over the top and toss again to coat evenly. Spread the nuts in a single layer on the silpat or sprayed parchment lined sheet.

Bake the nuts for 45 minutes to 1 hour, stirring every 15 minutes, until the nuts are dry to the touch. Let them cool to room temperature, stirring occasionally to break them up. When they are completely cooled, transfer them to airtight containers -like mason jars- and store at room temperature for up to a month.

Serve as a stand-alone snack, or with dried fruit or as a garnish on salads.

Notes

*If you cannot find maple syrup or aren't a fan, substitute an equal amount of dark karo syrup or brown sugar. If you use the brown sugar, whisk the egg white with a tablespoon of water. Tada!

http://www.foodiewithfamily.com/2013/02/13/cinnamon-maple-candied-almonds/

 

Filed Under: Appetizers & Snacks, Rebecca, Recipes Tagged With: , , , , , , ,

Soft Pretzel Sandwich Rolls

February 6, 2013 by 21 Comments

Soft Pretzel Sandwich Rolls by Foodie with Family

There are few things I like more than a soft pretzel. A soft pretzel ROLL, though? That’s taking soft pretzels to a whole new level of glory. Crusty, chewy, glossy, deep brown covered with coarse pretzel salt, a soft pretzel roll is the ultimate vehicle for any sandwich you fancy. Have you ever had a hamburger on a pretzel roll? Ungh. So good.

For me, though, the apotheosis of sandwich-i-tude is a soft pretzel roll split in half, piled high with shaved smoked ham, blanketed with a thin slice of Swiss cheese, the top half of the roll, then shoved into the oven just until the cheese has melted enough to hug the sides of the roll and run down onto the pan a bit. A hearty squirt of spicy brown mustard and a side of coleslaw makes a lunch worthy of the most beloved diner. But you get bonus points because you can eat it in yoga pants and bunny slippers and a really tatty ponytail.

The truth is, you can skip the sandwich filling and just throw a bunch of mustard on top… I won’t tell. These are big, round, soft pretzels. If you weren’t tempted, I’d wonder a little.

Soft Pretzel Rolls from Foodie with Family

Were you to divide a pretzel roll and smear the inside with Nutella? Well, all I’m saying is that you wouldn’t regret it. Here’s what I’m driving at, friends. Soft Pretzel Rolls are happy food. They make everything just that much better. Boy, do they. You need these in your life, pronto.

Don’t panic when you see the length of the recipe. It is only that long because I’ve included three options for mixing up your dough: by hand, by stand mixer, and by bread machine. Everyone needs soft pretzel rolls regardless of what kitchen gear you own. EVERYONE.

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Soft Pretzel Sandwich Rolls

Rating: 51

Yield: 12 Sandwich sized rolls.

Soft Pretzel Sandwich Rolls

Crusty, chewy, deep brown, salty Soft Pretzel Rolls are the ultimate in sandwich bread.

Ingredients

    Ingredients for dough:
  • 4 cups (1 pound 1 ounce, by weight) bread flour
  • 1 tablespoon non-diastatic malt powder (preferably) or sugar
  • 1¼ teaspoons kosher salt
  • 1 cup whole milk
  • ½ cup hot tap water
  • 2 teaspoons SAF or instant yeast
    • Ingredients for pretzel boil:
  • 2 quarts water
  • 2 tablespoons baking soda
    • Ingredients for toppings:
  • 1 egg white, whisked until frothy
  • Coarse sea salt, kosher salt or pretzel salt

Instructions

To Make the Dough by Hand:

In a large mixing bowl, whisk together the flour, salt, malt powder or sugar and yeast. Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk and tap water until a soft dough forms. Turn onto a generously floured surface and knead, adding small amounts of flour as needed to keep the dough from adhering to the counter. You do not want a firm dough… it should be fairly slack, a little tacky and soft, yet smooth. Place dough in a clean bowl, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To Make the Dough by Stand Mixer:

In the work-bowl of a stand mixer fitted with a dough hook, combine the flour, salt, malt powder or sugar and yeast. Mix on low just to combine dry ingredients. With mixer still on low, carefully pour in the milk and water. Continue mixing on low until you have a smooth, soft, slightly tacky dough. Remove bowl from the mixer, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To Make the Dough by Bread Machine:

Add the milk, water, flour, malt powder or sugar, and yeast to the pan of your bread machine in the order recommended by the manufacturer. Select the “Dough” or “Dough Only” cycle and hit start. Allow the cycle to complete.

To Form Soft Pretzel Rolls:

Line a 11×13-inch baking sheet with a silicone or teflon pan liner. Alternatively, use an unglazed stoneware pan. Set next to your work area.

Turn the dough out onto a very lightly floured surface. Use a bench knife to cut the dough into four pieces. Cut each of those quarters into 3 pieces. Working with one piece at a time, form the dough into a ball, then cup your hand around the outside of the ball and roll clockwise until the top of the roll is perfectly smooth and the dough is tensely stretched over the top.

Transfer the dough balls onto the lined baking sheet, three to a row. They will expand both as they rise and again as they boil and bake. When you have dealt with all the dough, cover the pan with a tea towel and let rise in a warm, draft-free place until puffy looking, about 20 minutes.

To Cook the Pretzels:

Preheat oven to 400°F. Bring 2 quarts of water to a boil in a stainless steel or other non-reactive pan (enameled cast-iron, tempered glass, etc…) When water boils, add the baking soda. Gently lift the pretzel rolls one at a time into the boiling water. (You can boil more than one at a time, but be sure not to crowd the the pan as they will expand as they boil. Let simmer for about 45 seconds, flip the pieces and simmer for another 45 seconds-1 minute.

Use a slotted spoon to drain and return each piece to its place on the pan. Continue until all rolls have been boiled and returned to the pan. They will look a little puckery and shriveled. Do not fear! This will all work out!

Brush all of the rolls with the frothy egg white and sprinkle with coarse salt. Use a sharp knife or lame to cut an x 1/8- to 1/4-inch deep.

Place pans in oven and bake at least until golden brown, about 25 minutes, but you can bake until they are deep brown as I prefer them, closer to 35 mintues. It’s up to you!

Remove the pans from the oven and transfer the rolls to a cooling rack. Cool completely before slicing and serving.

Notes

You can cut the dough into 24 equal sized pieces for slider sized rolls, if you prefer.

http://www.foodiewithfamily.com/2013/02/06/soft-pretzel-sandwich-rolls/

 

 

Filed Under: Bread, Rebecca, Recipes Tagged With: , , , ,

Pulled Pork Baked Potato Skins {giveaway closed}

February 1, 2013 by 142 Comments

Barbecue Pulled Pork Baked Potato Skins from Foodie with Family

I think it’s only fair I warn you I may not be held responsible for the number of exclamation points I use because I. Am. So. EXCITED! I have a simple, fabulous recipe to share with you AND I have a super, fantastic giveaway, too.

Let’s start with the recipe because it’s almost Super Snack, er Bowl, Sunday. If you have leftover baked potatoes and pulled pork you’re already halfway there. It’s hard to imagine an easier appetizer unless it comes out of a box. The potatoes are halved and halved again, scooped to leave just a bit of potato behind in the skins, brushed with olive oil and sprinkled with salt, then baked ’til golden brown and crispy around the edges. Then they’re piled high with pulled pork, a squirt or spoonful of your favourite barbecue sauce and topped with melty Monterey Jack cheese. Back into the oven for eight minutes to heat the pork and melt the cheese and then HEY PRESTO! You have the hit of the party.

Print
Pulled Pork Baked Potato Skins

Rating: 51

Yield: 24 potato skins

Pulled Pork Baked Potato Skins

This barbecue sauced, pulled pork piled, gooey cheese topped, crispy baked potato skin is sure to keep the hungry crowds cheering at your game day party. Guaranteed to please the meat lovers in your life!

Ingredients

  • 6 leftover baked potatoes
  • olive oil for brushing
  • salt
  • 2 cups leftover pulled pork like this or this, or storebought
  • 3/4 cup -at least- of your favourite barbecue sauce
  • 1 1/2 cups, at least, shredded Monterey Jack cheese

Instructions

Preheat oven to 425°F.

Halve the leftover baked potatoes at the midsection of the potato and then halve those again lengthwise so you have quartered potatoes. Use a spoon to scoop away the insides of the potato to leave just about 1/8- to 1/4-inch thickness of potato in the skins. Brush the scooped surfaces generously with olive oil and sprinkle lightly with salt. Lay on a baking sheet, scooped sides up and bake until the top edges are golden brown and the potato has started to crisp up.

Divide the pork evenly between the potato shells, piling the pork into the scooped wells. Drizzle at least 1-2 teaspoons of barbecue sauce over the pork then return the pan to the oven until the pork and barbecue sauce are heated through, about 6 minutes. Remove the pan from the oven and top each potato skin with at least 1 tablespoon of shredded cheese, or more to taste. Return the pan to the oven and bake just until the cheese is melted and hot.

Remove the pan from the oven and carefully transfer the potato skins to a serving plate. Serve hot.

http://www.foodiewithfamily.com/2013/02/01/pulled-pork-baked-potato-skins-500-gift-card-giveaway/

GIVEAWAY TIME!!!!!!!!!!!!!!!!!!!!

The platter and plate holding my potato skins above are from MacKenzie-Childs and they make me smile just to look at them.

Are you familiar with MacKenzie-Childs? If you aren’t, it’s time you were. If you are familiar with it, then you are probably getting pretty excited right now. MacKenzie-Childs sells artisan made ceramics, enamelware, housewares, furniture and accessories, but that doesn’t even begin to cover what they really give you. Everything they have is pure gorgeous whimsy. I like pretty things but looking through their offerings made audibly gasp. Just look!

MainGlamWeb2

Could it be any more gorgeous? Don’t think so! And oh my word. Look at the furniture. It’s like Alice in Wonderland in a very, VERY good way.

MainGlamWebNEWROYALS

Are you ready to find out what the giveaway is? Hmmm? To celebrate their 30th Anniversary, MacKenzie-Childs is offering a $500 Gift Card (FIVE HUNDRED DOLLARS!) to purchase whatever your heart desires on MacKenzie-Childs.com or in one of their stores. How much fun is that?

We’re going to try a little something different with this giveaway. Please use the Rafflecopter widget below to enter. And if you don’t mind, let me know what you think of it below. Does it make the giveaway easier? Tougher? I’d love your feedback on Rafflecopter, MacKenzie-Childs and, of course, the Barbecue Pulled Pork Potato Skins!

a Rafflecopter giveaway

Filed Under: Appetizers & Snacks, Rebecca, Recipes Tagged With: , , , , , ,
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