- broiled tilapia over a bed of basmati rice
- pineapple chunks
- green salad with red bell peppers smushed in with a tangerine
- rosemary and thyme walnuts
Well, the rice was leftover from our extravagant Sunday night take-out dinner. But the tilapia filets were sitting in our freezer, begging to be cooked this week. Anyway, on to the nuts!
I made a big batch of these nuts as holiday gifts for the office. I put them in little jars and made some little gift bags. Rats! I just realized I should have taken a picture of them for this here bloggy wog. Sorry. I got the recipe from a recent issue of Self Magazine. Here it is:
Rosemary and Thyme Walnuts
Heat oven to 350°. In a bowl, whisk 5 tsp olive oil with 5 tsp pure maple syrup and 1/4 tsp cayenne pepper. Stir in 1 tbsp chopped fresh rosemary and 2 tsp chopped fresh thyme. Add 2 cups walnut halves; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 tsp chopped fresh thyme and 1/4 tsp kosher salt. Cool completely.
I just had another big realization. I used 5 TABLESPOONS OF OIL AND MAPLE SYRUP instead of 5 teaspoons!!! What the heck was I thinking. No wonder they were so sweet and oily!! Sheesh!! I can't believe I was so stupid. Anyway, learn from my mistakes. Read your recipes carefully, kiddies.