Curried Veges with Naked Blistered Almonds

It, as usual, was late when I started dinner last night. Since we are short on cash I’m using only what we have left over. We were gone for several days last week so still have some veges left over from the farmer’s market from 2 weeks ago.

I found a jar of Curry Simmer Sauce on the shelf so thought I’d make up some sauce filled with veges and the last of the tofu served over some leftover rice. I got my Simmer Sauce at Trader Joe’s. I would have used Thai but noticed that it contained wheat. But either one would work. Here is the dish

Curried Veges with Naked Blistered Almonds.

1 Cup chopped Cabbage, more or less
2 med size carrots sliced into bite size pieces
1 Cup broccoli in bite size pieces
1 C. Green beans into bite size pieces.
1/2 C Mixed Mushrooms chopped
1 Jar of Curry Simmer Sauce
½ C Naked Blistered Almonds from Fat Uncle Farms
Tofu cut into bite size pieces
A little Olive Oil
Rice

Put a little olive oil in your skillet, just enough to keep veges from sticking.
Chop the veges then add them to the oil. Sauté the veges just until they are slightly browned.
Add the Simmer Sauce and a little water as per instructions or just a little to finish cooking the veges.
Add the Tofu mixing it in and continue to cook until it has heated thru.
Throw the chopped almonds on top and mix a little

Serve over rice.

Just a last thought: I wish I'd put in more cabbage and maybe some chopped spinach. Mushrooms are ok but not great in here.

Rosemary Almond Crusted Chicken

Well Easter is over, markets were so busy. Hope you made it out.

I was tired last night, having gotten home late Sunday night. I pulled some chicken breasts out of the freezer that I’d bought at the farmer’s market, chopped up some Rosemary Almonds and with some asparagus made a quick dinner. This chicken recipe is a favorite and of course gluten free!

Rosemary Almond Crusted Chicken

2 chicken breasts skinned and boned

½ C Rosemary Blistered Almonds

Olive Oil

Cut the skin and any bones off of the breasts. Chop up the almonds; you will have some very fine and some chunky pieces.

Put about 2 T. of olive oil in the skillet, enough to barely cover the bottom just so the chicken doesn’t stick. Heat the skillet up a little. Take the almonds and push them into the chicken breasts all over.

Place the breasts in the skillet and just do a quick brown turning over carefully as to not knock your almond crust off. Turn the heat down to a medium low, add maybe a tablespoon of water and put a lid on so that the breasts will steam.

Check in about 5 minutes and turn the meat over. It should be done between 5 and 10 minutes.

Serve with veges.

We like the chopped almonds on veges too so you can top your veges with some of the almonds that fall off the chicken breasts.