Tuesday, July 26, 2011

Fancy walnuts

Last night I made myself a cabbage and chicken salad and discovered that one head of cabbage makes QUITE A BIT when sliced up.  I have always loved purple cabbage, so that wasn't necessarily a bad thing, just a surprising thing.  I think my mom can attest to my cabbage love -- I vaguely remember asking for my own head of purple cabbage to snack on when I was little.

Anyway, my massive amount of cabbage meant quite a bit of salad, and I should be set eating that for the next few days.  Along with that, I decided to toast up some walnuts because a) I have an abundance of walnuts and b) I wanted something besides cabbage and chicken salad to eat tomorrow (even though it is fantastic).  I bought a bunch of walnuts over a short period of time because I read that it was good to eat at least a few a day.  I quickly forgot to make this a habit, and that is how I ended up with my stock.

I saw a recipe in Cosmo (August 2011) for jazzing up any sort of nut, and used it for inspiration.  This recipe said to coat your favorite nuts in olive oil, add "pinches" of paprika, cumin, garlic powder, and salt, and toast on a baking sheet for 20 minutes at 350 degrees, stirring every 5 minutes.

I adjusted it a bit, on purpose and on accident.  The accident was I keep thinking I have paprika (who doesn't have paprika) and I don't have any and keep forgetting!  Therefore, these nuts were paprika-less.  The on-purpose was a lack of salt, as I am trying to consume less salt.  It isn't the best for you, and I put a lot of fish oil in my aforementioned salad, which has a LOT of salt. 

I also didn't use any sort of "pinches."  I would say I DUMPED the spices on.  I put some, I put more, and then I added a little more.  Adjust for what you prefer, but I think a pinch would not be enough in most circumstances.  Also, if you are doing salt and garlic powder, it might be more efficient to use garlic salt?

As you toast the nuts, they get a better flavor and the spices develop.  However, I think this temperature was too high and for too long (at least for walnuts).  I would try toasting at 225 degrees for twenty minutes.  My walnuts are a little too brown, but they should still make a great snack for the next few days.

Do you have any favorite ways to use up leftover nuts? 


tori said...


I just discovered your blog through Orangette- and I've had the loveliest time with a cup of tea trawling through the archives. Thank you! I love scattering nuts over pretty much anything- particularly green beans that have been dressed with some browned butter and a little bit of natural yogurt. Takes beans to another level.

Lauren Hairston said...

I love cabbage, too. I guess most people find that odd, but I love it.

If you like cabbage and you have walnuts to use up, you should try my Nutty Baked Cabbage. It's super-yummy, if I do say so myself.

There's also an entry for walnuts on my "Recipes, by ingredient" tab. Hope that helps a bit!

Kelsey said...

Tori, I LOVE your blog! I can't wait until I have a bit more time to explore, but I can already tell it will be a new favorite. I love that you also seem to have a habit of checking out new coffee shops, and all the places you visit sound awesome. We also share a love of tea :) Even more so, I love green beans AND yogurt, so I am going to have to try that idea.

Lauren, I can't wait to try your recipes. I LOVE that it uses the word amalgamated :)

terri said...

Oh how yummy!!! I need to buy more nuts. I seldom buy them and I don't know why, I guess I just don't think about it when I'm at the store...

Kelsey said...

Haha, I know what you mean Terri. I think I end up with my assortment when I buy random amounts when I a) read about their health benefits and remember I should eat more or b) Make something intricate that calls for nuts, overestimate the amount, and have a bunch left :) If I buy more again anythime soon though, I think I might go to Costco. Costs more upfront but usually a way better deal! (at least for what is available).