This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat!
Here's what we're posting this week...
- Amy's Cooking Adventures shared her Salted Chocolate Cashew Butter
- Cookaholic Wife cooked up Slow Cooker Cinnamon Almonds
- Making Miracles made Honey Roasted Almonds
- Christmas Tree Lane posted Crockpot Spiced Nuts
- A Day in the Life on the Farm wrote about the Easiest Nut Brittle in the World
- Sew You Think You Can Cook prepared Orange Rosemary Roasted Almonds
- Culinary Adventures with Camilla rolled some Lentil-Chestnut Stuffed Grape Leaves
- Culinary Adventures with Camilla blended together some Pistachio Dukkah
Lentil-Chestnut Stuffed Grape Leaves
Stuffed grape leaves are a family favorite. I usually make them with whatever meat and whatever grain I have on hand. This I decided to make vegan, utilizing the meaty chestnuts that begin to appear in markets during the holiday season. Besides, it's one of my favorite Christmas carols...
- 2 C cooked lentils (I used black lentils)
- 1/2 C caramelized onions
- 1/4 C chopped olives (or use an olive tapenade)
- 1/2 C cooked chestnuts, peeled roasted and slightly smashed
- freshly ground salt and pepper
- handful of fresh parsley, roughly-chopped
- 2 T fresh tomato sauce
- organic lemon, thinly sliced
- 2 T liquid (use wine, veggie broth, or water - I used Strega, a saffron liqueur)
Place a tablespoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a packet. Because my grape leaves were so small, I used two for each roll.
Arrange the rolls in a baking dish. Lay slices of lemon over the top.
Serve with a squeeze of fresh lemon juice.