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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