Helping families eat healthier for less

Helping families eat healthier for less

Thursday, October 22, 2015

Happy National Nut Day with Nutty Granola

Nutty Granola good any time of day

October 22nd (today) is National Nut Day. We all know that nuts are good for you but make an extra effort to eat one of more servings of nuts today. The theme for Recipe ReDux this month is to think nuts.  I love nuts in many foods, from cashew butter on my toast in the morning, to candied nuts on a green salad with pear slices, blue cheese and dried cranberries, to pecan-crusted fish or chicken breasts, to a nutty dessert, such as chopped nuts on top of a dish of vanilla greek-style yogurt. They are good anytime of day.
One of husband’s favorite snacks is a homemade granola I make mine using walnuts, pecans, and sliced almonds. He enjoys eating the granola plain, as a snack. I like it that way, too, but I also sprinkle it on yogurt, ice cream, or on top of pancake batter.

When I make granola, I use a special pan called a T-Fal ActiFry that has an arm that rotates around the bowl automatically keeping the granola mixture constantly moving inside. It only takes 10 minutes to cook, much faster than oven methods I have used in the past.

 The recipe below is my revised version of the granola recipe found in the recipe booklet that accompanied my ActiFry machine (Cherry-Pecan Granola). I make my version much nuttier. In my version, I add walnuts and sliced almonds in addition to the pecans called for and instead of 3/4 cup of nuts total, my recipe calls for 1-1/2 cups. I also substitute golden raisins for the dried cherries. I use a full teaspoon of cinnamon and omit the salt. You can also add ground ginger or nutmeg, if desired.

Nutty Granola
1/2 cup sliced almonds
1/2 cup chopped pecans
1/2 cup chopped walnuts
3 cups rolled oats
1 teaspoon ground cinnamon
1/3 cup maple syrup or agave nectar
1 tablespoon vegetable oil
1/3 cup golden raisins

Combine nuts, rolled oats, cinnamon, maple syrup and oil in a large bowl; mix to combine. Transfer mixture to bowl of ActiFry and cook for 9 minutes. Add raisins and cook for 1 more minute. Transfer to cookie sheet and allow to cool. Store in airtight container.
Makes 5 cups or ten 1/2-cup servings.

Nutrition Information per (3/4-cup) Serving:

249 calories, 13 g total fat, 1 g saturated fat, 0 mg cholesterol, 4 g dietary fiber, 6 g protein, and  2 mg sodium. 

Don’t have an ActiFry, then bake granola (without raisins) on baking sheets lined with foil or parchment paper at 325 F. for 20 minutes, stirring once halfway through baking. Stir in raisins after removing from oven.

Saturday, October 10, 2015

Shrimp Cocktail with a Hummus Twist

Shrimp Cocktail with a Twist

By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.

I was so excited to hear about Sabra’s #TwoSpoons Tailgating Recipe ReDux challenge. Sabra is the Official Dips Sponsor of the NFL and challenged Recipe Reduxers to reinvent a tailgate recipe using any flavor of Sabra hummus.

Well, I love shrimp cocktail. My husband loves shrimp cocktail. When I  offer shrimp cocktail at a party, it seems to be the most popular food item of the party. So I decided to do a twist on shrimp cocktail and substitute Sabra’s new Lemon Twist Hummus in place of cocktail sauce. Serve it in a fancy glass and it becomes a real hit with my family and friends.

Just two spoons of hummus a day will fulfill your bean recommendation for the whole week! What could be more delicious than that? Very few of us meet the dietary recommendation for beans. Hummus is an easy way to meet your weekly needs. And humus helps to boot your fiber intake, especially when paired with veggies or whole grains. For more information on Sabra, go to:

To make this recipe ahead of time, simply prepare the shrimp as directed and then refrigerate on ice. Bring the other ingredients and assemble on the spot once you arrive at your tailgate destination. The shrimp cocktails can be assembled in just a couple of minutes. And, you can use plastic stemware, if desired. 

I used Sabra's new Lemon Twist Hummus which pairs beautifully with the shrimp. It's a winning combination.

Shrimp Cocktail with a Twist
1 pound medium (31 to 35 count) uncooked shrimp
2 teaspoons butter or margarine
1 10-ounce container Sabra Lemon Twist Hummus
1 stalk celery, trimmed and cut into 4-inch sticks
6 sprigs fresh cilantro
6 martini, margarita, or other special glasses for presentation
6 lemon or lime wedges (optional, for garnish)

Devein shrimp and remove shells, leaving the tails intact. Melt butter in large non-stick saucepan over medium heat. Add shrimp and cook until shrimp is no longer pink, about 2 to 3 minutes, turning once during cooking. Remove pan from heat. Transfer shrimp to medium bowl filled with ice water; set aside or refrigerate if assembling at a later time.
Place 3 tablespoons hummus in bottom of each glass. Hang shrimp over the edge of glass, allowing about 5 or 6 shrimp per serving. Garnish with celery, cilantro, and lemon wedge, if desired.

Makes 6 servings.

This recipe can be doubled or tripled if needed.

Sabra is the perfect option for your tailgating menu, whether it is the shrimp cocktail recipe featured here or any of the other delightful recipes by other Recipe Reduxers listed below.