Who can deny it, peanuts are addicting. Delightfully salty and so incredibly easy to eat by the handful that I almost can’t keep them in the house. These curried peanuts deliver just the right amount of spicy heat, finishing with a deep toasted brown sugar flavor. You can whip these up in about 10 minutes, which makes them the perfect last-minute party snack or an exciting alternative to popcorn for your next chick-flick marathon.
5 c. roasted, salted peanuts
3 T curry powder
6 tsp brown sugar
2 T canola oil
Preheat oven to 350 degrees.
Place peanuts in a large glass baking dish and stir to coat with canola oil.
In a separate bowl, combine the curry powder and brown sugar. Sprinkle curry mixture over peanuts and stir to coat.
Bake for 6 minutes, stirring halfway through. Remove from oven and let cool. Store in an airtight container.
After many more months of snowless days and moderate temperatures than one expects on the East Coast, winter has finally arrived. Bright sunshine and blue skies beckon, but once outside, the cold stealthily seeps into your bones, leaving you numbed and aching. Nothing warms the body like a steaming bowl of soup. This easy stew is just the thing for a lazy Sunday lunch or a weeknight dinner. Substitute chicken stock for veggie stock and this dish is a vegetarian’s delight!
White Bean and Kale Stew
1/4 c. olive oil
5 cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground sage
1/2 tsp. French thyme
1/4 red onion, thinly sliced
1 15 oz. can chopped tomatoes
3 c. kale, loosely chopped
1/ 4 c. Vermouth
1/2 c. chicken stock
1 15 oz. can white beans
1 tsp. sugar
salt and pepper
Heat olive oil in a large saute pan. Add garlic, crushed red pepper, sage, thyme, and red onion. Saute until fragrant and garlic turns golden. Mix in tomatoes, cover, and simmer for 5 minutes.
Add Vermouth and kale; cover and cook until greens are wilted, about 5 minutes.
Stir in chicken stock, sugar, and beans. Add salt and pepper to taste. Cover and cook 5 minutes.
Serve with a loaf of hearty bread for a satisfying winter meal.
Let’s play a little guessing game. A little exercise in contradictions. What is… Sweet and spicy. Soft and crunchy. Delectable yet healthy. And tastes like a cold autumn day, but warms your belly all the way through? There may be other things out there that fit this description (and I would love to know what they are!), but I am thinking of a Cinnamon Apple Crisp with a Granola Crunch topping.
Cinnamon Apple Crisp
8 apples (I used McIntosh and Cortland), cored, peeled and cut into 1/2 inch chunks
1/4 c. raisins
1 tsp. lemon juice
3 T sugar
2 T flour
1 tsp. cinnamon
pinch of salt
1/2 c. granola (use your favorite variety!)
1 T honey
Preheat oven to 415 degrees. Toss apples with lemon juice in a 9-inch pie pan. Combine sugar, flour, cinnamon and salt and sprinkle over the apples. Toss to coat. IN a separate bowl, mix together your granola and honey.
Bake apples until bubbling and soft, about 40 minutes. Crumble the granola over the top and return crisp to the oven. Bake 10 minutes and serve warm. Would be scrumptious with a scoop of vanilla ice cream!