C
a l i f o
r n
i a
A
l m
o
n
d
s .
S h a k e n a n d
s t i r r e
d
.
H o n e y C r y s t a l A l m o n d s
I n g r e d i e n t s :
•
2
cups whole natural California Almonds
•
'A
cup honey
•
2 tablespoons butter
•
1
cup turbinado sugar (Sugar in the Raw®)
D i r e c t i o n s :
Spread almonds in a shallow pan.
Place in cold oven; turn oven to
350
°F
and roast 12to20 minutes, stirring
occasionally, until well roasted. Over
medium heat in a medium saucepan,
heat honey and butter to boiling.
Reduce heat to medium low, simmer
two minutes, stirring occasionally.
Add almonds; simmer and stir for two
minutes. Using slotted spoon, transfer
the almonds to a baking sheet lined
with parchment paper or sprayed with
non-stick cooking spray. Spread the
almonds in single layerand cool slightly.
To coat, toss almonds with sugar in a
medium plastic food storage bag.
Learn m ore at:
www.AlmondsAreln.com
food
V EG E TA B LE PLA TES R ECIP ES
ORZO-STUFFED PEPPERS
WITH FETA AND MINT
Skip washing an extra pot—and conserve
VEGETABLES, BEEF,
AND COUSCOUS
PREP: 25 M IN. COOK: 30 MIN.
water—-by using the same Dutch oven to cook
1
tsp. ground cumin
the orzo and the stuffed peppers.
1
/
2
tsp. ground cinnamon
PREP: 35 MIN. COOK: 20 MIN.
1
/
4
tsp. ground ginger
3
/
4
cup dried orzo
8
oz. beef chuck roast, cut in
4
oz. bulk Italian hot or mild (sweet)
'
/
2
-inch cubes
sausage
2
Tbsp. olive oil
1
large onion, chopped
2
large onions, coarsely chopped
2
stalks celery, chopped
3
cloves garlic, minced
3
cloves garlic, minced
1
/
2
cup dried apricots, halved
2
cups crumbled feta cheese
(8
oz.)
1
/
2
cup dried tart cherries
1
/
4
cup snipped fresh mint
2
bay leaves
1
/
4
tsp. ground black pepper
8
to 12 mini sweet peppers, halved, or
6
medium-size red, orange, and/or
4 small sweet peppers, quartered
yellow sweet peppers
(seeds removed)
I
1
/
!
cups carrot or tomato juice
1
/
3
cup pitted kalamata olives
1
/
2
tsp. salt
1 /
2
cups Israeli-style couscous
Fresh mint leaves
Fresh parsley, lemon peel,
and/or seasoned olives (optional)
1
. I n 4 -to -5 q u a rt D u tc h o v e n c o o k o rz o
a c c o rd in g to packa g e d ire c tio n s ; d ra in . Set
aside. W ip e D u tc h o ve n d ry ; set aside.
2
. In la rg e n o n s tic k s k ille t c o o k sausage,
o n io n , ce le ry, a n d g a rlic u n til sausage is
b ro w n e d a nd o n io n is te n d e r. R em o ve
fro m h e a t; d ra in fa t. S tir in co o k e d o rz o ,
cheese, m in t, a n d b la c k p ep p e r.
3
. C u t to p s fro m p ep p e rs; re m o ve seeds and
rib s. S lig h tly tr im b o tto m s o f p e p p e rs to
sta n d u p rig h t. S poon o rz o m ix tu re in to
p e p p e rs a n d re p la ce to p s; set aside. In
D u tc h o ven s tir to g e th e r c a rro t ju ic e a nd
salt. S tand p ep p e rs u p rig h t in D u tc h oven.
B rin g to b o ilin g ; re d u ce heat. S im m e r,
co vere d , 2 0 to 25 m in u te s , o r u n til p ep p e rs
are te n d er.
4
. Serve p e p p e rs o n rim m e d plates. S poon
o v e r a ny re m a in in g c o o k in g ju ice s. S p rin k le
a d d itio n a l m in t. MAKES
6
SERVINGS.
EACH SERVING
321 cal, IS gfat (8 g sat. fat), 48 mg
chol, 791 mg sodium, 34 g carbo, S g fiber, 13 gpro.
Daily Values: 30S% vit. A, 268% vit. C, 24%
calcium, 1S%
iron.
1. In b o w l co m b in e th e c u m in , (/
2
teaspoon
salt,
th e cin n a m o n , ginger, and (/4 teaspoon
black pepper.
A d d b e e f cubes; toss to coat.
ISRAELI
Israeli-style couscous (also called pearl
couscous),
below right,
is a larger
flame-toasted variety, requiring longer
cooking than the common fine-grain
couscous,
below left.
Find Israeli
couscous among specialty grains in the
supermarket. If you can't locate it,
substitute regular couscous.
194
APRIL2009 BETTER HOMES AND GARDENS
