Nuts happen to be among my favorite foods, so I am very glad that Sea of Book of Yum has chosen them as this week’s ingredient. There’s so much you can do with them, and they add such great flavor (and nutrition!) to any dish. Almost all of my baked goods contain nuts, from Brazil nut butter brownies to Macadamia nut cookies and they’re pretty much a daily snack. In fact, I made hazelnut butter this weekend, and am using a Nutella like concoction to bribe me to finish my taxes. The nut butter will probably be devoured before I finish this post, but the taxes…well, that’ll take a heck of a lot longer
Last week was a tasty one, with black bean brownies from Sally (more details to come from her soon, I’m sure!) and, in honor of National Nutrition Month, I posted on how much I love my job as a nutritionist!
Monday:
Gumbo (with a quinoa flour roux) with cornbread
Tuesday:
Slow cooker beef in a tomato fennel herb sauce with crispy crackers (featuring brazil nuts)
Weds:
Ginger Cinnamon Turkey and roasted cauliflower with cumin seeds
Thursday:
Leftovers
Friday:
Avocado and Tomato soup with cashew creme
Baked goods:
I’ve been thinking about a chocolate sweet potato cake for a good long time. I am so curious to see how/if it’ll work! And it contains hazelnut meal so it should fit well with the nut theme
Stumble It!
Gumbo with quinoa?? Ooooh, fabulous!!
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It all sounds lovely, especially the soup! I am not friends with the hazelnut, although I should be, but your cake still sounds wonderful. gumbo and cornbread sounds really tasty to me right now… can i have a bowl?
-Sea
I keep seeing recipes for roasted cauliflower. I need to try this. Love cauliflower and not just as a carrier for cheese sauce. 🙂 Have a great week.
Wendy
Your cake sounds wonderful; please post it!
VG–quinoa flour, at least. We’ll see how it goes!
Sea–I love hazelnuts, they’re so amazing for baking. Hopefully you’ll like them too.
Wendy–cauliflower rocks, cheese sauce or not!
~M–I will post the cake if it turns out how I want it to. I wish I could just make versions until it comes out right, but then I end up eating it all…I need a taster squad!
Yum! What a great menu, so full of spices and flavors with the cinnamon and the cumin and the fennel. Sounds soooo good!
Your cake sounds totally fabulous, I can’t wait to read about the results!
Hey Cheryl,
Just wanted to let you know that I’ve submitted your name and site to Book of Yum–I’m going to “adopt” you this month! I’m making the creamy collards in coconut sauce–been dreaming about those! 🙂
How did the Gumbo go? I really like using quinoa flour for making bechamel sauces and roux-type jobbies – I find it adds a depth of flavour that works well – and it’s a great way to mix up the flours a little!