Posts Tagged ‘road trip food’

Spiced Almonds

Saturday, April 30th, 2011

Spiced Almonds

Here is an easy appetizer/dessert/snack.  Toasted almonds, sweetened with a bit of spice.  Sure, it is easy to just open a can of nuts to serve at your next party, but that is ordinary.  Entertain in style in 8 short minutes and 6 ingredients.  These are a tasty, fun treat that fill the kitchen with a wonderful aroma.

Spiced Almonds

Spiced Almonds Recipe

Adapted from The America’s Test Kitchen Family Cookbook

1 tablespoon butter
2 cups skin-on raw almonds
2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice

  1. Heat 1 tablespoon butter in large nonstick skillet o medium-low heat.
  2. Add  almonds, sugar, cinnamon, cloves, and allspice.
  3. Stir often while toasting until fragrant and the color deepens slightly, about 8 minutes.

Edamame Dip

Thursday, March 31st, 2011

Edamame Dip

Edamame is delicious and healthy, but did you know that it is also a dip? At least it can be.  Throw a few ingredients in the food processor (or blender) and you’re set.  This dip is a great party food, appetizer, snack, or lunch.  It is also a fun, bright green that looks great in a pretty bowl with some chips or crackers on the side.  And did I say healthy? Seriously, how many dips can say that?

Edamame Dip Recipe

Adapted from Alton Brown

12 ounces shelled, cooked, and cooled edamame
1/4 cup diced onion
1/2 cup parsley, tightly packed
1 large garlic clove, sliced
1/4 lime juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon hot chili sauce
1/4 teaspoon black pepper
5 tablespoons extra virgin olive oil

  1. Place the edamame, onion, parsley, garlic, lime juice, miso, salt, hot chili sauce and black pepper into bowl of food processor and process for 15 seconds.
  2. Scrape down the sides of the bowl and process for another 15 to 20 seconds.
  3. With the processor running, slowly drizzle in the extra virgin olive oil.
  4. Once all of the oil has been added, stop, scrape down the bowl, and then process another 5 to 10 seconds.
  5. Taste and adjust seasoning
  6. Serve with pita chips.

Chicken Salad

Tuesday, June 15th, 2010

Chicken Salad

Or maybe I should say “grape salad.”    I like to have a lot of grapes in my chicken salad.  They add such great flavor and texture, so I just think there is no such thing as too many grapes.   What is not to love about that exciting burst of sweet juice when biting into a grape?  Really, aren’t grapes lovely?

Chicken Salad

So, I think this is hands down the best chicken salad I have ever tasted. There are  a lot of varieties out there, and I just don’t go for those pureed chicken ones that are really wet.  No way.  I want to bite into the chicken and chew it, not suck it down a straw.  Nothing mushy with this recipe, just great taste and texture, which is why this is my favorite summertime lunch, served up with some wheat crackers.  This packs well, so it is perfect for a lovely picnic.  I also usually include it in my arsenal of road trip food.

Chicken Salad

Chicken Salad Recipe  makes about 3 servings

adapted from my mom’s family cookbook Secret Ingredients

1 pound boneless skinless chicken breasts
2 tablespoons Miracle Whip
20-25 seedless red grapes, cut in half
1 small sweet apple, peeled and diced (I use honey crisp or pink lady.)
2 teaspoons poppy seeds
3-4 tablespoons crumbled pecans, optional
pinch salt

  1. Boil chicken until it reaches 170 degrees.
  2. Drain and run cold water over it to cool.
  3. Once chicken is cool, cut into small pieces.
  4. Add remaining ingredients to chicken and combine thoroughly.
  5. Chill in refrigerator before serving.

Black Bean Hummus

Wednesday, March 31st, 2010

I love road trips: half the fun is the excitement of getting ready and packing some good food.  Being too thrifty to eat at restaurants for every meal and not wanting to settle for fast food (which can also get expensive), I like to pack a small cooler full of healthy goodies that will save me a wad of cash.

For my last two road trips, I have made and loved having this black bean hummus for munching.  It is a great dip with corn chips, carrot sticks, pita chips, or just about any other thing you can dip in there.  The other great thing about it is that you can make it the night before, giving the spices a chance to mingle, making this hummus even better the next day.

I like food that is spicy, so I am a little heavy on the hot chili sauce, but if you don’t go for that extra kick to keep you awake in the car, then you might want to reduce that ingredient.  This hummus isn’t just great for the road, it also makes a nice appetizer or party food that is interesting–not everybody has had, or even heard of, hummus made with black beans.

Black Bean Hummus Recipe

1 15 ounce can black beans, drained (reserve juice)
2 cloves garlic, chopped
3 tablespoons lime juice
2 tablespoons hot chili sauce
1 tablespoon tahini
1 tablespoon cumin
2 teaspoons onion powder
1/2 teaspoon cayenne pepper

  1. Combine all ingredients in food processor and purée.  Add some of reserved bean juice, about 1/4 cup, to reach desired consistency.

    Black Bean on Foodista