Tuesday, December 20, 2011

Japanese Tuesday

I think I'm trying to force a theme here.  But today's lunch had a slight (very slight, actually) Japanese feel to it.  I guess it was just the fish and rice, but let's call it International Week here at A Packable Feast:

  • 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
  • 5 teaspoons olive oil
  • 5 teaspoons pure maple syrup
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh rosemary, chopped
  • 3 teaspoons fresh thyme, chopped
  • 2 cups walnut halves
  • 1/4 teaspoon kosher salt
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.

1 comment:

  1. I so enjoy your meals and your personality! The Tilapia looks so delicious! Please come back soon and share more wonderful meals!