1 tbsp olive oil
1 tsp ground coriander
1/2 tsp turmeric
2 cups quinoa (rinsed)
1/2 cup sliced almonds (toasted)
2/3 cup feta cheese (crumbled)
1 handful parsley (roughly chopped)
Heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white ‘halo’ around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds
Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups cooked white rice
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed
Coat casserole dish with butter or non-stick vegetable cooking spray.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake uncovered in a 350 degree F (175 degrees C) oven for 30 to 40 minutes, until casserole is bubbling.
1 tsp. butter OR margarine
1/2 cup un-cooked couscous
1 cup water
1 red onion – chopped
1 red bell pepper – seeded, chopped
1/3 cup chopped fresh parsley
1/3 cup seedless raisins
1/3 cup toasted sliced almonds
1/2 cup canned chick peas – drained, rinsed
1/2 cup creamy salad dressing – low-fat okay
1/4 cup plain yogurt – low-fat okay
1 tsp. ground cumin
salt and pepper – to taste
Melt butter in a saucepan and over medium-low heat.
Add couscous and stir until coated in butter.
Add water and bring to boil; reduce heat to a simmer.
Cover and cook until all water is absorbed.
Season with salt and pepper; set aside to cool.
In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds, and chick peas; stir to mix well.
Whisk together the salad dressing, yogurt, cumin, salt, and pepper.
Pour the dressing over salad; stir until well blended; chill and serve.