Wednesday, July 15, 2015

Curried Cashews

Eating nuts for a snack is something I have to be really careful about. I could effortlessly put away ¼ cup, ½ cup, or even more in the blink of an eye, and although nuts have many healthy qualities, as most everyone knows, it's almost impossible to eat "just one". It takes no time at all to go beyond a reasonable amount, with fat, saturated fat, and calories adding up way too fast. However, in the future, when I do allow myself an occasional nutty treat, the "Curried Cashews" (page 7) will be high on my list. A simple combination of cashews, curry powder, and salt, I found the savory flavor more than addictive! Right away, though, I knew I would have to get creative to work around the oil and margarine the recipe called for. The directions are to heat the oils in a skillet, add the curry powder and salt, add the cashews, and cook on the stovetop. My workaround consisted of soaking the cashews in water for 5-minutes, draining, and blotting dry, thus allowing the nuts to remain moist enough for the spices to stick. Then, I tossed the nuts with the spices in a big bowl, spread them on a parchment paper lined baking sheet, and roasted them in a 400° oven for 15-20 minutes (until they started to just slightly brown). Much too delicious!

Keeping it "McDougall Friendly" checklist:

  • Omit the margarine and oil. Instead: Soak the cashews in water for 5 minutes; drain well and blot dry.
  • Toss the nuts in a bowl with the spices, and bake on a parchment lined baking sheet in a 400° oven for 15-20 minutes (until they start to just slightly brown).

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