Getting Nuttier

Posted on April 5, 2017 by melsmosaic

Pretty much my favorite place to do grocery shopping is Trader Joe’s. Well, that is because there isn’t a Wegmans close by (DC residents, have you heard the latest rumor about the Fannie Mae building on Wisconsin Ave and them looking at the space??).

Anyway, there is of course point-of-purchase stuff at TJ’s and one I opted to grab recently was their Mixed Nut Butter. It’s a blend of Dry Roasted & Salted Almonds, Cashews, Walnuts, Brazil Nuts, Hazelnuts & Pecans. Sounds great. I’m just not a huge fan of the Brazil nuts, but I’ll eat them. It doesn’t say smooth anywhere, which is cool, too.

The flavor was ok, but it was almost too many flavors fighting with each other. When you buy mixed nuts you can taste each one on its own. I also love chunky nut butter and it was a bit too smooth, for me. Not much salt in it, though salt was an ingredient. Not something I’ll buy again, but glad I tried it. Price was $5.99, I think. Not cheap, especially for the size. Totally worth the test.

Brazil Nuts

Posted on December 11, 2016 by melsmosaic

The other day I was offered some cashews and I wasn’t very hungry so turned them down. But then I was told they were from Argentina and this guy’s mom picks and them toasts them herself. Then she sends them up him (her son). I could see there was something unique about them from far away because of the dark and sometimes tiny black accents on them. Had one…wow. Most amazing cashew I’ve ever had. These things were also enormous!

Made me think about Brazil nuts and my trip to Brazil a few years ago. Overall, I love nuts. But, I usually avoid buying mixed nuts because of those darn huge Brazil nuts that take up so much space in the container. They are a bit tasteless and almost chewy.

Well, when I was in Brazil, we visited a local market in Manaus on the last day. Think of something like Pike Place in Seattle on beyond illegal steroids. Among other local stuff, they had Brazil nuts and I told the guide how they weren’t my favorite. So, he grabs one, whips out his machete and shells the thing. He says ‘try it.’ Staring at it, it was just bright and a bit moist. Take a bite, it’s almost like candy. So good, nothing like we get here. It totally changed my perspective on Brazil nuts. I came back to the US hoping all these nuts had followed me on the plane, but of course when I opened a package of them or purchased them in bulk, they apparently had not boarded the plane…

Another reason I love traveling, enjoying the true local fare.

Mixed Beans with Peanuts, Ginger and Lime

Posted on September 12, 2015 by melsmosaic

Got together with friends to make a feast recently and found a tasty-sounding Bon Appetit recipe to try — Mixed Beans with Peanuts, Ginger and Lime.

Made a couple changes in the recipe because of nuts, lack of beans, and other stuff.

2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed — used straight frozen green beans from Trader’s Joe’s
½ teaspoon kosher salt, plus more
5 tablespoons olive oil, divided
½ large shallot, finely chopped
1 1-inch piece ginger, peeled, finely grated
1 lemongrass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
½ teaspoon ground coriander
Freshly ground black pepper
⅓ cup salted, roasted peanuts — used cashews vs. peanuts
3 kaffir lime leaves, finely chopped — I went to 4 stores, including international markets, and couldn’t get these. The guys at both the Mexican markets and Asian markets laughed at me. I thought that was comical myself that they didn’t carry them.
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
¼ teaspoon sugar
⅓ cup (packed) cilantro leaves with tender stems, plus more for serving

Preparation

Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.

Heat 1 Tbsp. oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.

Heat 1 Tbsp. oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 Tbsp. peanuts for serving.

Whisk kaffir lime leaves, lime zest, lime juice, sugar, ½ tsp. salt, and remaining 3 Tbsp. oil into shallot mixture. Add beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

It was good, but nothing that exciting. Don’t know if the lime leaves are what would totally bring it in. Glad I made it, would not discount making it again, but not top of my list.

Kale Salad with Cashews and Lime

Posted on January 21, 2014 by melsmosaic

I love getting my Bon Appetit magazine each month and there is one recipe in there I’ve been eyeing for awhile from the January issue. Finally got around to making it last weekend while watching (yelling, screaming, cheering, crying, and finally celebrating) the Seahawks game. It was the Collard Green Salad with Cashews and Lime (they mention you can easily substitute kale for the collard greens, which I did). Delicious, filling, vegetarian, can make it lactose-free (as in non-cow milk).

Ingredients:

1 cup unsalted, roasted cashews, divided (love being able to buy in bulk at my Whole Foods)
4 tablespoons finely grated Pecorino, divided, plus shaved for serving (I used Manchego! — tastes just as good and I can eat it)
Kosher salt and freshly ground black pepper
1 anchovy fillet packed in oil, drained, finely chopped (I used anchovy paste — I didn’t want to open a whole can of anchovies for 1 fillet)
¼ cup olive oil
2 tablespoons fresh lime juice (just used bottled, was lazy)
1 teaspoon pink peppercorns, crushed, plus more for serving (didn’t get that fancy)
½ bunch collard greens, ribs and stems removed, leaves coarsely torn

Directions:

Process ½ cup cashews, 2 Tbsp. grated cheese, and 3 Tbsp. water in a food processor (I used a mini prep — fun!), thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.

Whisk anchovy (paste), oil, lime juice, 1 tsp. pink peppercorns (for those who follow recipes to the dot), and 2 Tbsp. grated cheese in a large bowl; season with salt and black pepper.

Coarsely chop remaining ½ cup cashews. Add nuts and collard greens to large bowl.

Toss to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt. (Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.)