I tried a new roasted recipe (see below), but didn't feel it was worth the flavor.
We prefer this recipe for Spiced Nuts (more variety of flavors):
1 egg white
1 tsp. water
1 Tbsp. maple syrup
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 to 1 tsp cayenne pepper, ground
1/4 tsp. ground cinnamon
1/4 tsp. ground coriander
3 Cups almonds, peanuts, pecans, etc.
(we like almonds, cashews, walnuts and some raw pumpkin seeds)
Preheat your oven to 325 degrees F. I use my rimmed pampered chef stoneware, but you can line a rimmed pan with parchment paper (possibly foil) too. Coat with non-stick cooking spray.
In a med. bowl beat egg white and sugar until it is frothy. Add sugar, cinnamon, salt, cayenne pepper, cumin, and coriander. Beat the mixture until combined. Add nuts and stir to coat..
Spread the mixture onto your prepared pan. Bake 20-25 minutes, stirring once or twice. Once the nuts appear dry, remove from pan and cool. Store in an airtight container.
The recipe we tired was Chili and Rosemary Roasted Nuts (found online - The Real Food Dietitians). It calls for fresh rosemary.
The recipe for the pumpkin pasta dish is online with Skinnytaste. The original recipe calls for bacon. I didn't want to do that, as I had chicken sausages that needed eaten up. I cooked the shallot with butter/olive oil, and added the chicken sausages. We loved this dish. I will be trying it with the bacon next time. I used green lentil pasta with ours. The recipe called for 15 oz. of pumpkin puree. I used my scale to measure my pumpkin puree and it came out about 1 3/4 cups. The recipe also calls for fresh rosemary, and it tasted delicious in this dish.
I thought about adding some broccoli to the dish as well, but was worried it would make the dish too watery. Recipe is a keeper.
