SAVORY ROASTED ALMONDS

So, yesterday I was partaking in one of those extremely overpriced flavored nut packs, and as tasty as they were, I couldn't help but think "I can totally figure out how to make these myself". Some ladies buy fancy shoes, fancy purses, or fancy makeup... I spoil myself with fancy snacks. However, as my days of corporate employment are coming to a close, a girl must learn to make fancy snacks on her own. I studied their salty, crispy parmesan crust and mix of herbs. I finished the bag (not difficult since there are about nine almonds per package) and set forth to make my own. No time to waste, I get a rush out of things like this.

A plain almond only satiates the mildest of hunger, but my goodness, these almonds are like the princess of nut snacks. They are the fancy shoe, fancy purse and fancy makeup of the snack family. I will show you big fancy nut company! Mine are fresh and I can have more than nine at a time! It's the little things isn't it?

SAVORY ROASTED ALMONDS

The spice measurements here are pretty moderate, if you like it spicier or love lemon for example, adjust as you desire. I know the sugar seems a bit out of place here, but it helps with the crust. Also, because ovens are all a bit different, test them after the recommended time. Note that they will dry out and crisp up even more once they cool out of the oven.

3 Cups/16 oz. Raw Almonds

2 Small Egg Whites (OR 1 Extra Large Egg White)

1/3 Cup Fresh Thyme Leaves

2 Tsp. Red Pepper Flakes

1 Tbsp. Dried Oregano

1 Tbsp. Garlic Powder

3 Tbsp. Lemon Zest

2 tsp. Black Pepper

1 1/2 Tbsp. Natural Cane Sugar/Sucanat

Sea Salt

1/2 Cup Finely Grated Parmesan Cheese

Oven to 275'

1. Line a baking sheet with parchment paper or foil. In a bowl, or pestle and mortar, add the thyme, red pepper, oregano, garlic powder, black pepper, lemon zest and sugar together. If you have a pestle and mortar, grind all of the spices together to break them up a bit. You won't get much of a paste, but the thyme should break down a bit and the red peppers will get smaller. Otherwise, the back of a heavy spoon will suffice as well.

2. Whisk the egg whites until frothy (about 2 minutes). Add the almonds, and fold them over to coat. Add the spices mixture and mix again until they seem evenly distributed.

3. Spread the nuts out on the baking sheet and give them all a very generous grind of sea salt. Sprinkle half of the parmesan evenly, and toss to coat. Make sure the nuts are spread in a single layer, and sprinkle the remaining cheese on top of the nuts. At this point, I added a fresh grind of black pepper all over, but that is your choice.

4. Bake in the middle rack for 25 minutes. Remove to cool completely before serving. And a final little dusting of parmesan when they are hot out of the oven never hurt anyone either.

STUFFED PORTABELLOS WITH HERB SAUCE

I wish I wrote in my journal more often than I do, but I seem to only find myself there when I am sad, working through decisions, or traveling. In each new journal, I have a list of goals on the back page. I always know where to find them, and it's fun looking at journals past to see what I actually attempted to pursue. The six pack abs and fluent spanish and are still pending a number of journals later. For some reason I've taken more action on those in my present journal, and in regards to cooking, I have: 'learn to make a tasty roast chicken' and 'perfect at least three new sauces'.

This recipe, sent to be by my Aunt Suzy who heard it on NPR's Splendid Table, certainly knocks out one of the three. It is easy, sweet, fresh and versatile. It is fairly thick, and would make an amazing spread on a sandwich. You could even thin it out and make it a salad dressing. Like I said, versatile, like the favorite sweatshirt of sauces.

STUFFED PORTABELLO MUSHROOMS WITH HERB SAUCE // Serves 4

4 Large Portabello Mushrooms

2 Bunches Fresh Spinach, Chopped

2 Cups Cooked Brown Rice, still warm

Zest of One Lemon

Olive Oil

Salt and Pepper

GEORGIAN CILANTRO SAUCE // The sauce is adapted from Martha Rose Shulman's series Recipes for Health in The New York Times. It keeps in the fridge for about 5 days, but be warned that the garlic develops as it sits and effects your breath accordingly.

2 oz Dried Apricots

1 Cup Boiling Water

1/3 Cup Toasted Walnuts

2 Garlic Cloves (to taste), halved, green shoots removed

1/4 Cup Fresh Lemon Juice

1/2 tsp. Salt (more to taste)

2 cups Cilantro, coarsely chopped

1 Cup Parsley, coarsely chopped

1/2 cup coarsely chopped mixed Basil, Tarragon, and Dill

1/4 Cup Walnut Oil (Extra Virgin Olive Oil works fine too)

3/4 Cup soaking water from the Apricots, as needed

Freshly ground black pepper to taste

Pinch of Red Pepper Flakes

For the Sauce:

1. Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 3/4 cup of the soaking water.

2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and red pepper to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl. Taste and adjust salt. Best at room temperature.

For the Mushrooms:

Oven at 375’

3. Remove the stems from the mushrooms, brush both sides with olive oil and sprinkle with salt and fresh pepper. Put them on a baking sheet, and bake on the upper rack for 8 minutes to soften. Remove.

4. Remove the stems from the spinach and give it a rough chop. Saute the spinach in 2 tbsp. olive oil until just wilted. Add to the warm brown rice and mix together. Add the lemon zest, pinch of salt and pepper. Amount of oil is your discretion here.

5. Add a heaping half cup of the spinach and rice mixture onto the gill side of the mushrooms and sprinkle with fresh herbs and desired amount of sauce.