Honey Almonds

A snack for picture editing, June 29, 2011.

Honey roasted almonds.

Ingredients:

Local honey

Raw almonds

A pinch of salt

Olive oil in my Misto

Cooking:

Preheat your oven to 400 degrees.

Spray oil into the bottom of a baking dish, giving it a thin coat.

Place a handful (or however many you want) of raw almonds in the dish.

Drizzle honey over the almonds, be sure to get at least a drop on each one.

Stir the almonds, fully coating them in honey. Be sure to separate them again after mixing because you don’t want them to fuse together when they cook.

Sprinkle the almonds with a touch of salt.

Place in oven to cook for 5-7 min or until they become a golden brown.

Remove from oven and plate immediately or the almonds will harden stuck to your baking dish.

Let cool and eat.

**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two.

Breakfast, June 29, 2011

Breakfast, June 29, 2011.

Two eggs sunny-side-up and potato, bell pepper and onion hash.


Prepared by me.

Brussels Sprouts

Dinner, June 20, 2011.

Roasted Brussels sprouts, red potatoes, garlic and onions with fresh gazpacho.

Grapefruit

Lunch, June 18, 2011

Grapefruit picked from the tree in our yard.

Dinner with Family

Dinner with family, June 16, 2011.

Katie and I visited her grandmother’s house for a wonderful dinner, loaded with some of my favorite spices including cumin, coriander and turmeric. The meal was prepared by Katie’s aunt Joan.

Menu items pictured above:

Tomato slices with fresh mozzarella and basil.

Chicken Tagine with Lemon (Tagine is a Moroccan stew cooked in a vessel of the same name)

The chicken dish was adapted from this recipe http://bit.ly/lDAgfQ. Joan’s version nixed the garlic, olives and cilantro and added chopped carrots and celery.

Pho

Dinner, June 16, 2011.

Pho Bo Vien (meatball noodle soup) and fried tofu spring rolls.

I finally made it to the new Vietnamese restaurant in town Pho Tien.

Tortellini and Snow Peas

Shoot. Eat. Repeat. is back, after a month long vacation of eating my way through Greece and Italy. The photos of wonderful hand-made pasta, fresh seafood and grape leaves will find their way to the blog in the next few weeks.

For now:

Dinner, June 13, 2011.

Tortellini and snow peas.

Prepared by me.

Ingredients and Prep:

4 oz. (half a bag) Putney’s spinach, mozzarella and walnut tortellini (purchased in the health food freezer section of Rouses)

2 cups     fresh snow peas

2 cloves   fresh garlic (minced)

2 fresh cayenne peppers (chopped

1 half     medium white onion (chopped)

3-4 tbsp      fresh oregano (chopped)

1  3/4 cup   water

3 tbsp      olive oil

a pinch of sea salt

—

Instructions:

In a medium sized frying pan heat oil and saute the onions over a medium heat. (3-4 min)

Add peppers, garlic and salt. (2-3 min)

Add water, bring it to a boil and then add your tortellini. (cover 3-4 min)

Mix in oregano and another pinch of salt.

Add snow peas on top then recover (2-3 min)

Uncover and stir the mixture. Remove from heat and serve.


**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two, except this particular recipe was made for one.