At some point I learned that buying raw nuts and seeds and roasting them at home was easy and cheap. I don’t claim that these curried cashews are the best by any means, you have to play with how much salt, curry, tumeric and paprika you want to use. The method is what is consistent regardless of whether you are roasting nuts or seeds and adding seasoning or not.
Heat oven to 250º.
On a jelly roll pan spread cashews so they are not overlapping. Put into oven for 8 minutes. Take out of oven. Sprinkle a little olive oil, I mean just a little over nuts and then with a spatula, gently stir them around and around. Sprinkle your seasonings, in this case curry, tumeric, finely ground sea salt, pepper, paprika and then stir the nuts around, and around and around. I mean it, keep on stirring for about a full minute.
Put them back in the over and roast for another 10 minutes* or until they are a light brown. Remove and let cool.
*You have to keep an eye on the nuts and monitor them, they can cook at different rates and they tend to burn fairly quickly.
Flood has beautiful zukes coming out of a water trough in her back yard so we scavenged around found garlic scapes, chives, parsley and we had a plan.
- 3 or 4 medium zucchinis cut into large chunks
- Olive oil and butter
- 4-5 Garlic scapes roughly chopped or garlic cloves
- rice wine vinegar or white wine
- chopped parsley and a bunch of chives
- some chopped basil if you have it or a teaspoon of dried
- red pepper flakes
- salt & pepper
- drizzle cream or whole milk yogurt (optional)
This is a soup served warm or room temp.
Gently heat a combination of oil and butter that measures about 4 T in a heavy bottomed pan, add garlic and sautee lightly for a few minutes, then add zukes and turn up the heat to medium. Cook for 8 minutes and stir around, then add 1/8c rice wine vinegar mixed with + 1/8 c water or 1/4 cup wine. Cook for 10- 15 minutes adding in parsley, chives, red peppers, salt and pepper. Stirring often. Add some basil.
Once everything is nice and soft, blitz it in a blender (be reasonable, don’t do it all at once or it’ll explode molten zuke all over you) and add what adds up to 2 cups water give or take to the consistency you want. You can add a little cream or yogurt to give it some creaminess.
Season with more salt or pepper. You can sprinkle with chopped chives or buttery garlic croutons.
This recipe inspired by http://dishingupthedirt.com/