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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (May 18, 2011)
Food Simple Snacking S nacking is something just about everyone indulges in. Whether it’s to calm cravings between meals or for a quick boost of afternoon energy, it’s easy to reach for whatever’s handy. That can lead to some less than ideal choices, but it doesn’t have to be that way. “it’s all about being a good food shopper and keeping the pantry stocked so that I’m armed and ready to whip up a quick meal or snack on-the-fly, for either myself or the kids,” The key to her smart snacking success is starting with plenty of almonds. Whole natural almonds. Nothing beats a handful of crunchy whole natural almonds. Keep some on hand for a quick snack or a flavorful add-in for meals like salads, stir- fries or pasta dishes. Dried fruit. Stock up on chopped apricots, cranberries, and raisins to make your own trail mix. With almonds as a base, your ready-made trail mix is perfect for stroller walks, car rides or office snacks. If you haven’t prepared the mix ahead of time, simply grab a few handfuls of each ingredi- ent and pop them into a resealable bag or container. For a quick bite of heat, enjoy some spicy nuts: whole almonds sprinkled with chili flakes and sautéed garlic. They are the perfect computer-side nosh (and they also double as a quick and simple host gift). For a sweet fix, use chopped almonds with melted choco- late as a fun fondue dip for fruits like pineapples, pears, apples, oranges and bananas. Garlic and Hot Pepper Toasted Almonds Makes 8 servings 1 tablespoon olive oil 1 tablespoon unsalted butter 2 teaspoons minced garlic 1/4 teaspoon dried red pepper flakes 2 cups whole almonds Salt to taste In a large fry pan, heat oil and butter together over medi- um heat until foamy. Add garlic and red pepper flakes and heat for 30 seconds. Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes. Season with salt. Cool and store in an airtight container. Nutritional analysis per 1/4 cup (28 g) serving: Calories: 257 cal; Fiber: 4.5 g; Total Fat: 23 g; Cholesterol: 4 mg; Saturated Fat: 3 g; Sodium: 1 mg; Monounsaturated Fat: 14 g; Calcium: 104 mg; Polyunsaturated Fat: 5.5 g; Magnesium: 110 mg; Protein: 8.5 g; Potassium: 288 mg; Carbohydrates: 8 g; Vitamin E: 10 mg (Total alpha toco- pherol equivalents) Caldwell’s, Hennessey, Goetsch & McGee Funeral Home Von D. Bailey Funeral Director 20 NE 14th Avenue Portland, OR 97232 503-232-4111 Fax 503-231-1586 von.bailey@sci-us.com Page 8 The Portland and Seattle Skanner may 18, 2011
