Trouble is there is no prep involved. Comes in a packet ready to go! No cooking.You know, forgetting a garnish, even after the trouble of preparing it, is really my signature move.
The CookingBites recipe challenge: nuts and seeds
- Thread starter Morning Glory
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- Featured
Herbaceous
Guru
That can’t be your signature move - it’s already my signature move!You know, forgetting a garnish, even after the trouble of preparing it, is really my signature move.
Might! I've done some very convoluted edit jobs!
Herbaceous
Guru
13 recipes so far…a good showing!
badjak
Forum GOD!
I still need to write out my satay sauce recipe. The sauce has multiple use 
Eggs in peanut sauce
Eggs in peanut sauce
blades
Veteran
There is nut in a coconut but that isn't the edible part. I can't imagine using the nut itself as a food.
MypinchofItaly
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blades
Veteran
Here’s my first one:
Recipe - Mixed Seed Soda Bread
At first, I wasn’t sure about this one. I’m not much taken with soda bread, and considering this one added whole wheat flour and seeds, two other things I’m not agog over (well, I don’t mind seeds, I just don’t like seeded breads. I like my breads smooooov!), so I was prepared to make this, drop it here, and move on.
After two slices, though, I must say…it’s not as bad as I’d expected. Still doesn’t make me say, “Yum! Give me more dry bread with hard little bits in them! Yes, please!” - but I might say, “While this wouldn’t be my first choice, I wouldn’t say no to a little more.” That’s where the second slice came in.
I think if you like soda bread, if you like seeded loaves, you’d probably like this quite a bit.
Easy enough to throw together, so give it a go!
I could eat all of those.
blades
Veteran
I know. I know. Kung Pao is supposed to have peanuts But I prefer cashews which are actually nuts (peanuts are legumes.) So click here for our dinner today and my contribution to the challenge.
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badjak
Forum GOD!
How come I didn't even think of kung pao
blades
Veteran
This one goes into my recipe folder. I make deviled eggs often. This is beyond deviled eggs. Bravo.
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When I saw the challenge was "nuts and seeds", I just knew I had to make an attempt at this recipe: Mexican Mole
The word "mole" comes from a native Mexican language (Nahuatl) and means "ground up, or pulverised" . (Think Guac-a-mole; ground up avocado.) There are more than 50 varieties of mole in Mexico, all involving typical local ingredients: chiles, nuts, seeds, spices, corn, plantains, chocolate and cane sugar.
This is a complicated and laborious recipe; it takes time and patience. It does not, however, involve complicated techniques, as might a French dish, although in the past, grinding up all those bits and pieces in a traditional molcajete might have taken a while. The result is a delicious,tasty sauce, of pre-hispanic origin, using local ingredients.
I served mine with prawns, because that's what I had.
The word "mole" comes from a native Mexican language (Nahuatl) and means "ground up, or pulverised" . (Think Guac-a-mole; ground up avocado.) There are more than 50 varieties of mole in Mexico, all involving typical local ingredients: chiles, nuts, seeds, spices, corn, plantains, chocolate and cane sugar.
This is a complicated and laborious recipe; it takes time and patience. It does not, however, involve complicated techniques, as might a French dish, although in the past, grinding up all those bits and pieces in a traditional molcajete might have taken a while. The result is a delicious,tasty sauce, of pre-hispanic origin, using local ingredients.
I served mine with prawns, because that's what I had.
badjak
Forum GOD!
Never knew that!
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Languages fascinate me, so 6 months in Mexico got me curious!