HEALTHY FOOD: Simple Snacks
Baked Fig Pops With Blue Cheese And Candied Almonds
March 01, 2012
Snacking 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 shopper and keeping the pantry stocked so you’re armed and ready to whip up a quick snack on-the-fly for yourself or the kids.”
Here’s some ideas for stocking your pantry:
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.n casseroles, cream pasta sauces and baked goods.
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 ingredient and pop them into a resealable bag or container.
Baked Fig Pops With Blue Cheese And Candied Almonds
Makes 20 hors d’oeuvres
1/4 cup (50 mL) white sugar
1/3 cup (75 mL) whole almonds
10 fresh figs
1/4 lb (125 g) good-quality blue cheese
3 tbsp (50 mL) honey
Preheat oven to 375°F (190°C). Roughly chop almonds. In a small non-stick fry pan over medium heat, cook sugar until it turns to liquid. Add chopped almonds and carefully stir until coated. Allow nuts to cook and candy, about 5 minutes or until fragrant. Remove from heat. When cool enough to handle, remove nuts to a board.
Cut each fig in half, then cut a small slice off the side of each fig so it will lie flat, cut side up. Arrange figs, cut side up, on the baking sheet. Top each fig half with a piece of blue cheese. Break a small piece of candied almonds and put on top.
Bake for 5 minutes or until cheese is melted. Immediately drizzle each fig with a little honey and serve warm.
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 medium 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 tocopherol equivalents)
Get more recipes at www.almondboard.com/trishmagwood