Quick Cashew Slaw

This weekend, the weather was so pleasant that Christian and I spent the day cleaning up the backyard and planting a plethora of herbs, flowers and other greenery.  By the end of it, we wanted to enjoy our sprucing, but couldn't handle grilling a feast.  So, we kept it simple with good old wieners, green beans and coleslaw.  Stupidly, we forgot to buy coleslaw dressing.  So, we pivoted and got creative in the kitchen with on-hand ingredients.  And what do you know - the coleslaw turned out better than most of the ones I buy in the store anyway.  Below is our concoction for Quick Cashew Slaw.  It's bright and tangy, with a hint of sweet heat and a satisfying crunch.

Quick Cashew Slaw

1 Bag of Shredded Veggies (cabbage, carrots, etc.)
1 Green Onion, thinly sliced
2 T. Cilantro, chopped
Handful of Salted Cashews

1/3 C. Mayonnaise
Juice of 1 Lime
2 T. Brown Sugar
2 T. Asian Sauce such as Szechwan (or, pinch of red pepper flakes)
Extra cilantro and cashews, to garnish

Toss the shredded veggies, onion, cilantro and cashews.  Set aside

In a small bowl, stir together the mayonnaise, lime juice, brown sugar and heat.  Taste and season accordingly.  If you like more heat, add more spice.

Spoon half of the sauce over the veggies.  It's better to toss as you go so you don't end up with a slaw that's too wet.  Use as much sauce as you want.

To garnish, sprinkle with extra cilantro and cashews.

Baby Greens Salad with Accoutrements

From time to time, my body just craves something light and healthy.  I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light.  And this salad hit the spot.  I've said it before, but salads can be really good or really boring.  I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations.  This salad is sweet and tropical with golden brown chicken and a satisfying crunch.  

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing.  Sprinkle with salt and pepper to taste.  (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).  

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts.  Top with more dressing and salt & pepper.  

Savory Nuts

The next time you’re feeling peckish, give these savory nuts a crack.  This recipe takes a plain, ordinary handful of nuts to a trendy new level.  Light, flavorful and healthy, they are a flawless snack any time of the day.  For a more complete nosh, pair them with dried fruit, cheese and a sparkling aperitif for an impressive, delicious course.  

Savory Nuts

1 egg white

1 t. Smoked paprika

1/8 t. Cayenne Pepper

1/4 t. onion powder

¼ t. chili powder

½ t. garlic

Salt

Dash of Pepper

2-3 C. Mixed Nuts

Preheat oven to 350. 

In a medium bowl, beat the egg white until stiff peaks form.  Gently fold in the spices and combine well.  Fold in the nuts and make sure they are evenly coated.  Spread the nuts onto a lined baking sheet and bake for 30 minutes, or until the coating has hardened and browned lightly.   

*TIP:  This method of using an egg white is also how you would make the cinnamon-sugar pecans you find around the holidays.  Experiment with your own special blend of spices to make it personal.

The 12 Days of Christmas Truffles

Last year, I posted about this UH-MAZING truffle recipe.  Did you try it?  And how far did it knock off your socks?  Across town?  I thought so.  This year, I had to take it one step further.  So, Natural Sugar is celebrating the 12 Days of Christmas, truffle-style.  Sorry, we won’t be stuffing ‘lords-a-leaping’ or ‘swans-a-swimming’ into these truffles.  But they will be packed with some mouth-watering, unusual, surprising and incredible flavors.  Come back each day through Christmas Eve for a new, delicious and approachable holiday truffle.  

Without further ado…

On the 1^st day of Christmas, my true love gave to me…

A Traditional, Cocoa-Covered Truffle

A luscious and creamy chocolate ball, dusted with cocoa powder.  

You can never go wrong with a classic!

On the 2nd day of Christmas, my true love gave to me...

A White Chocolate Drizzled Truffle

A milk chocolate center, encased in a semi-sweet shell, 

drizzled in smooth White Chocolate.

On the third day of Christmas, my true love gave to me...

A Cereal & Sugar Truffle

A milk chocolate center, playfully tossed in cereal and powdered sugar.

On the 4th day of Christmas, my true love gave to me...

A White Chocolate Peppermint

A milk chocolate and peppermint center, wrapped in white chocolate and candy canes.

On the 5th day of Christmas, my true love gave to me...

A Peanut Butter Buckeye

I can't ignore the ubiquitous Buckeyes of Ohio State University, so this is my rendition of the peanut butter and chocolate sensation!

On the 6th day of Christmas, my true love gave to me...

A Smoked Paprika Truffle

A chocolate ball, infused with smoked paprika and drizzled in white chocolate. 

On the 7th day of Christmas, my true love gave to me...

An Orange Zest Truffle

Chocolate.  Orange Zest.  Amazing.

On the 8th day of Christmas, my true love gave to me...

A Lemon Raspberry Truffle

A raspberry and milk chocolate center, generously dipped in white chocolate and sprinkled ever so lightly with lemon zest.  

On the 9th day of Christmas, my true love gave to me...

A Sriracha Truffle

A spicy chili chocolate ball, wrapped in a semi-sweet chocolate shell.  
Unique and delicious!

On the 10th day of Christmas, my true love gave to me...

An Amaretto Truffle

A milk chocolate center, infused with Disaronno with a 

semi-sweet chocolate shell and topped with slivered almonds.

On the 11th day of Christmas, my true love gave to me...

An Espresso Truffle

A deep and dark espresso chocolate inside.  Semi-sweet shell outside.

On the 12th day of Christmas, my true love gave to me...

A Chai Truffle

A chai spice flavored milk chocolate center, encased in 

semi-sweet chocolate and golden sprinkles.

Merry Christmas, everyone!  

Wishing you a prosperous new year!

Basic Truffle Recipe

7 oz. of your favorite milk chocolate

6 oz. heavy cream (3/4 C.)

Pinch of salt

Your favorite candies, nuts, and other holiday ingredients to dress up your truffles

Set up a double boiler.  Bring a sauce pan filled with water to a boil.  Set a metal or glass bowl on top of the pot, making sure that the bottom of the bowl does not touch the surface of the water.  In the bowl, heat the milk chocolate and cream, stirring until smooth and incorporated.  Add the salt and stir to combine.  Allow to cool to room temperature and place the mixture in the refrigerator to set overnight (or at least 3 hours). 

Take the refrigerated mixture and scoop out small spoonfuls, rolling them into balls with your hands.  Place them on a parchment paper-covered cookie sheet that will fit in your freezer.  You will need to work quickly because they will begin to melt.  If the mixture becomes too soft to work with, place it in the refrigerator for several minutes.  Once you have made all of the balls, set the cookie sheet in the freezer so they firm up. 

Now comes the fun part!  You can dress these truffles up or down, with whatever ingredients you like.  Melted chocolate, candy, nuts, fruit, extracts, liqueurs, anything!  What are you favorite truffle flavors and combinations?  Please share them and comment below!

Click here to see the 

Original Truffle Post - December 2011