One Perfect Bite: toasted nuts

Wednesday, June 15, 2016

Oatmeal Cookies with Apricots and Toasted Almonds

From the kitchen of One Perfect Bite...The only "rocks" better than these cookies are diamonds. I know I confound people when I direct them to the sites of test kitchens operated by food manufacturers. Lots of us think that a recipe that appears on the back of a box is something that doesn't deserve a second glance. I suspect we forget the time, effort and repeated experiments that have led to its publication by the manufacturer. I found the parent version of this recipe on the Diamond Nuts website, and once I tried them they replaced what had been my favorite oatmeal cookie. My family loves them as well and they have become permanent residents in my cookie jar. We joke that they are never-stale cookies. They just don't last long enough for that to happen. I think you like them too. Here's the recipe for a new take on a favorite old-fashioned cookie.

Tuesday, August 13, 2013

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts

From the kitchen of One Perfect Bite...I have several salad recipes that I want to share with you before summer is over. Last weekend, the first of the early apples appeared in our farmers' markets, and that's a sure sign that fall is on its way. It also means I'd better post the recipes I've been holding if they are to be of any use to you. I don't feature a lot of salad recipes because there is a sameness to them that I find repetitive. Don't get me wrong, I love salad, but I'm not always sure my creations are worthy of your time. Today's feature is an exception because it uses a wonderful berry and vinegar dressing that sets it apart from other berry fortified salads. I really think you'll enjoy this one. Using bagged spinach, the recipe, which comes from from Family Circle magazine, is a study in simplicity and it takes about 10 minutes to assemble. I do have one suggestion to pass onto you. The color of this salad dressing is one only a mother could love, so rather than dress the salad prior to serving, I let everyone do their own thing at the table. I hope you will try this salad while blueberries are still available in your markets. I know you will like it. Here is the recipe.

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
Salad Dressing
2 tablespoons balsamic vinegar
1 tablespoon blueberry preserves
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Salad
5 ounces (about 10 cups) baby spinach
12 ounces (about 2 cups) blueberries
3/4 cup walnuts, toasted and roughly chopped
1/2 cup crumbled blue cheese

Directions:
1) In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside.
2) Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...