Rosemary Oven-Roasted Nuts

Flavor-packed nut blend that's nice for snacking or to serve with cocktails.

Rosemary Oven-Roasted Nuts

1 ½ cup raw nuts + seeds if desired (I used whole almonds, walnuts, pecan, pumpkin seeds & sunflower seeds)

1 tablespoon olive or avocado oil, or melted coconut oil or butter

½ teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary

1 teaspoon brown sugar 

1. Add all ingredients to a bowl and toss to evenly coat nuts.
2. Spread out on a rimmed sheet pan.
3. Add to a preheated 350° oven and bake 10-12 minutes, stirring at the halfway point. Watch carefully near the end to avoid burning the mixture

 

Stuffin' Muffins

Not sure what to call this dressing recipe baked in muffin tins.  Racheal Ray called them “Stuffin’ Muffins” so I’ll just go with that name. I made a batch to go with a roasted chicken, mashed potatoes and green beans . . . and gravy, of course. Baking the dressing individually ensures that each serving is crisp on the outside and tender on the inside. Definitely no soggy dressing! This batch made 8 cups so I baked 6, served 4 (we had guests), had 2 baked ones for leftovers the next day and added 2 unbaked cups to the freezer for use at a later time. 

This recipe is also a great way to use up leftover bread while adding an interesting  bread-based component to a meat and potato type meal. Another use for leftover muffins: split in half, toast and top with creamed chicken or turkey . . . or a poached or fried egg.

 

Stouffin’ Muffins  Makes 8 muffi

10 ounces bread (ciabatta, French bread, any leftover bred on hand),cut into 1-inch pieces

1/2 stick(4 tablespoons) room temperature butter, divided

3 to 4 ounces bulk breakfast pork sausage

1 cup finely chopped yellow onion

1 cup finely hopped celery

3/4 teaspoon koshet salt   

1 teaspoon fresh sage chopped or 1/2 teaspoon dried sage 

1/4 teaspoon dried thyme   

3/4 teaspoon black pepper 

1/4 teaspoon dry mustard 

1 teaspoons minced fresh rosemary

1/2 cup chopped fresh parsley

1/4 cup chopped celery leaves

2 large eggs, beaten

1 1/4 cups chicken broth.stock (or beef broth  could be used if serving muffins with beef)

 

1. Grease the cups of a muffin tin with 1 tablespoon of the butter.(I used a  6 cup muffin tin and 2 custand cups.  Place in the refrigerator for at least an hour. (This isn't about preventing sticking as much as it is creating a crispy crust.)
2. Preapare bread: Heat y oven to 250℉. Arrange the bread pieces between on a  half sheet pan and bake in the center of the oven for 1 hour. The bread should be crisp and dried without browning. Transfer to a large mixing bowl
3. Cook t\sausage in a medium sized cast iron skillet over medium-high heat, breaking up any chunks with the back of a wooden spoon or potato masher; cook until the fat has rendered out, and the sausage is browned, about 6 minutes.
4. Add remaining butter to the skillet of sausage; then add the onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary and cook for 7 minutes, stirring frequently. Remove from heat and stir in the parsley and celery leaves. Cool for 5 minutes and add to bowl of bread; mxi to combine 
5. Combine the eggs and broth in measuring cup or bowl, then add to the bread bowl mixture  in two installments, allowing the first to be absorbed before adding the second.
6. Retrieve the buttered muffin tin from the fridge and using an ice cream or cookie scoop (or large spoon) fill the muffin cups, evenly distributing amongst the cups and shaping roughly into mounds.
7. Tear a piece of aluminum foil (large enough to cover the muffin tin), spray the dull side with no-stick spray. Cover the muffins tightly with the foil (lubed side down of course), and refrigerate for several hours, overnight, or up to two days. 
8. When ready to bake, preheat oven to 350℉. Then remove the muffin tin from the fridge and place directly onto the middle rack of the oven, and bake for 20 minutes. Then, carefully remove the foil and bake 35 more minutes, until the dressing is deeply browned and crisp.
9. Remove and cool for at least 15 minutes on a cooling rack. To release, loosen the edges of the muffins with a small offset spatula or butter knife until the muffins release from the pan.

Cranberry-Walnut (small batch) Bundt Cake

The goal was to make a celebratory cake for a small group so my small bundt pan from Aldi’s was the solution. When experimenting earlier, I discovered  that half a regular sized bundt pan cake recipe  is the perfect amount for my small cake pan. So, I make slightly modification in Mavis Butterfiled Cranberry Sour Cream Coffee Cake—turning it into a birthday cake. 

Cranberry-Walnut (small batch) Bundt Cake  Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powderet sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
   
   
   
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon cake batter evenly into the prepared tube pan and smooth to create an even top.
   
   
   
8.  Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

For another small batch bundt cake recipe, click on Small Batch Applesauce Bundt Cake. 

Recipe without photos . . . Cranberry-Walnut (small batch) Bundt Cake   Makes 1 small bundt cake

Cake:

6 tablespoons butter, softened 

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt 

1/2 cup cultured sour cream

1/2 teaspoon vanilla

1/2 cup cranberries, fresh or frozen

1/2 cup walnuts, coarsely broken or chopped

Frosting

4 tablespoons butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla

2 to 4 tablespoons heavy cream or enough to create a spreadable frosting

Garnishes Walnut pieces, rosemary, sugared cranberries (sprinkle a few cranberries lightly with water and then sprinkle with granulated sugar; spread out to dry)

1. Cake: Preheat oven to 350°F.. Thoroughly spray a small tube pan with pan spray and then set aside.
2. Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is smooth.
3. Add egg and mix again until smooth.
4. In a small bowl, mix together the flour, baking powder, baking soda and salt.
5. Add to the creamed mixture alternately with the sour cream and vanilla until the batter is smooth. (Begin and end with the flour mixture.)
6. Gently stir cranberries and walnuts into the batter.
7. Spoon ccake batter evenly into the prepared tube pan and smooth to create an even top.
8. Bake at 350*F. for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If using an internal thermometer, the temperature should reach about 208-210°F.
9. Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool completely before frosting..
10. Frosting: Cream butter, add powdered sugar a little at a time and mix thoroughly until all is incorporated.  
11. Add vanilla and enough cream to created an easy-to-spread frosting consistency.
12. Garnish with walnut pieces, sprigs of rosemary and sugared cranberries.

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Crockpot Baked/Roasted New Potatoes - no muss, no fuss, no last minute worries!

Baked/roasted new potatoes accompanied this year’s corned beef and cabbage. The traditional St. Pat’s corned beef cooks all day in a crockpot so following that lead, I pulled out another crockpot, filling it with new potatoes. It was an experiment  — one that turned out well. No muss, no fuss and dinner was ready without any last minute worries. I will definitely prepare new potatoes this way again in the future.

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
   
   
   
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.
   
   
   

Recipe without photos. . 

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.

 

 

Rosemary Cashews

We offered a  a variety these savory cashews along with Sweet and Spicy Almonds to accompany drinks before a recent dinner party.  A selection of pecan treats would also be a great addition.

Rosemary Cashews

1/2 pound roasted unsalted cashews

1/2 tablespoon olive oil

1 tablespoon rosemary sprigs

Pinch or two of brown sugar 

1 teaspoon kosher salt 

1. Preheat the oven to 350°F. 
2. Toss the cashews with remaining ingredient and then spread evently on a rimmed sheet pan.
3. Place in the oven until warm, about 5 minutes.
4. Serve while still warm or when cooled

 

Easy, Overnight Focaccia

A focaccia recipe that requires minimum effort, yet yields maximum results. Mix it the night before, refrigerate and then move to move it to the baking container and allow to rest fro 2 to 4 hours . . . dimple, add toppings and bake! Recipe is credited to Alexandra’s Kitchen; check out her blog for additional details, explanations, and focaccia variations. 

Above: Half  batch focaccia with rosemary & sea salt, baked in a cast iron skillet.
Below: Half batch focaccia with rosemary, chives, sea salt & olives, baked in a quarter pan.

Easy, Overnight Focaccia   Yields: two 8-10” rounds or one 9×13” focaccia

4 cups (512 g) bread flour

2 teaspoons (10 g) salt

2 teaspoons (8 g) instant yeast 

2 cups (455 g) lukewarm water water (mix ½ cup boiling water with 1 ½ cups cold water)

Olive oil for “slicking” and for pan preparation / Butter for pan preparation

Additions: Rosemary and flaky sea salt (such as Maldon flaky salt).

1. Whisk together the flour, salt, and yeast in a bowl that can be used to both mix and store the bread dough.
2. Add the water.
3. Use a spatula or Danish whisk to stir the two together.
4. Lift up the dough and drizzle olive oil on the bottom. Return dough to bowl and “slick” the surface of the dough with olive oil; then cover the bowl with a sheet of plastic wrap or a plastic bowl cover and refrigerate.
   
5. Leave dough in refrigerator to rise for 12 to 18 hours (or even up to 3 days). NOTE: If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
6. Remove from refrigerator and remove the cover.
7. Deflate the dough and transfer to a prepared pan such two 9” to 10” cast iron skillet (two 8 or 9” pie plates,  or for a big batch, use a 9x13” baking pan or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment. The dough is ready when it  has expanded to fill the pan and appears to be light and airy. 

   

   Half of the dough that has been placed in a buttered and oiled 10" cast iron skillet. I did oil the top liberally before moving on to step #8. After two to four hours when the dough has expanded to fill the pan and appears to be light and airy. 
   
   8.Now, it’s time to dimple it! f you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough. Using your fingers, press straight down into the dough to create deep dimples creating a bubbly surface. Sprinkle with flaky sea salt (such as Maldon flaky salt).

 

9. Remove focaccia from pans and place on cooling racks. 

After cooling the bread on a rack, I cut it into wedges and returned it to the cast iron skillet for serving. I served it with herbed butter and/or olive oil & balsamic vinegar.

Recipe without photos . . . Easy, Overnight Focaccia   Yields: two 8-10” rounds or one 9×13” focaccia

4 cups (512 g) bread flour

2 teaspoons (10 g) salt

2 teaspoons (8 g) instant yeast 

2 cups (455 g) lukewarm water water (mix ½ cup boiling water with 1 ½ cups cold water)

Olive oil for “slicking” and for pan preparation / Butter for pan preparation

Additions: Rosemary and flaky sea salt

1. Whisk together the flour, salt, and yeast in a bowl that can be used to both mix and store the bread dough.
2. Add the water.
3. Use a spatula or Danish whisk to stir the two together.
4. Lift up the dough and drizzle olive oil on the bottom. Return dough to bowl and “slick” the surface of the dough with olive oil; then cover the bowl with a sheet of plastic wrap or a plastic bowl cover and refrigerate.
5. Leave dough in refrigerator to rise for 12 to 18 hours (or even up to 3 days). NOTE: If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
6. Remove from refrigerator, and remove the cover.
7. Deflate the dough and transfer to a prepared pan such two 9” to 10” cast iron skillet (two 8 or 9” pie plates,  or for a big batch, use a 9x13” baking pan or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.  The dough is ready when it  has expanded to fill the pan and appears to be light and airy. 
8. Now, it’s time to dimple it! f you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough. Using your fingers, press straight down into the dough to create deep dimples creating a bubbly surface. Sprinkle with flaky sea salt (such as Maldon flaky salt).
9. Immediately transfer to oven and bake in PREHEATED 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks. 

Sourdough Focaccia

Each week as I “feed” my sourdough starter, I make some kind of bread from the excess. So I am constantly looking for new recipes and ideas. This one is simple but does require extended rise time since it uses no added commercial yeast. The recipe does call for active starter so I “feed” the excess starter (using the usual proportions outline in the starter recipe) prior to making the focaccia. The recipe came from Alexandra’s Kitchen blog. She offers a video as well as a slew of other good looking sourdough recipes. I did cut the recipe in half and baked it in an 8x8-inch pan.

I served it warm from the oven with a summer vegetable soup (Cheesy Mexican Squash Soup).
The next day I sliced it in half and used it for chicken salad sandwiches. 

Sourdough Focaccia 

1/2 cup active sourdough starter 

2 1/2 teaspoons kosher salt

1 3/4 cups + 2 tablespoons water, room temperature,

About 4 cups) bread flour

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About 3 tablespoons+ extra-virgin olive oil, divided, plus more for drizzling

Flaky sea salt, such as Maldon

Optional herb toppings such as fresh rosemary sprigs

1. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.
   
2. 30 minutes after you mix the dough, it’s time to “fold” —reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue pulling 8 to 10 times.
3. Drizzle dough with a splash (of the 3 tablespoons) of olive oil and rub to coat. 
4. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — on a summer day in Kansas, mine was ready in 4 hours. Do not use an oven with the light on for the bulk fermentation — it will be too warm. Note: It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled. 
   
5. When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. 
6. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.  
7. Drizzle dough with a tablespoon of olive oil. 
8. Rub top of dough with about 1 tablespoon of olive oil. Note: Pan of dough could go into the refrigerator for an overnight ferment . . . then just continue with the second proof (rise) the next day. 
9. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled. (Mine was done a little less than 4 on a hot day in Kansas.) 
10. Heat oven to 425ºF. Rub hands lightly with more oil; using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. 
    
11. Sprinkle generously with sea salt and herbs if desired.
12. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

 Recipe without photos . . . Sourdough Focaccia 

1/2 cup active sourdough starter 

2 1/2 teaspoons kosher salt

1 3/4 cups + 2 tablespoons water, room temperature,

About 4 cups) bread flour

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About 3 tablespoons+ extra-virgin olive oil, divided, plus more for drizzling

Flaky sea salt, such as Maldon

Optional herb toppings such as fresh rosemary sprigs

1. Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated
2. 30 minutes after you mix the dough, it’s time to “fold” —reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue pulling 8 to 10 times.
3. Drizzle dough with a splash (of the 3 tablespoons) of olive oil and rub to coat. 
4. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — on a summer day in Kansas, mine was ready in 4 hours.. Do not use an oven with the light on for the bulk fermentation — it will be too warm. Note: It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
5. When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. 
6. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down.  
7. Drizzle dough with a tablespoon of olive oil. 
8. Rub top of dough with about 1 tablespoon of olive oil. Note: Pan of dough could go into the refrigerator for an overnight ferment . . . then just continue with the second proof (rise) the next day. 
9. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled. (Mine was done a little less than 4 on a hot day in Kansas.)
10. Heat oven to 425ºF. Rub hands lightly with more oil; using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. 
11. Sprinkle generously with sea salt and herbs if desired.
12. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

Going Nutty for the Holidays — Rosemary Toasted Nut Blend

Yet another healthy-style snack for the holidays  . . . a savory blend of nuts blended with sweet cranberries! 

Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup
walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
   
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
   
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 
   

Recipe without photos . . . Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 

Creamy Zucchini Soup

This zucchini soup is super easy as it relies on potatoes and cheese to create  it’s creamy texture. A great way to use up garden zucchini!!

Zucchini Soup ready to eat!

Vegetables and seasonings as they simmer in chicken broth. 

Creamy Zucchini Soup   About 4 servings


2 tablespoons butter olive oil  

1 small yellow onion, diced


2 cloves garlic, minced


5 cups unpeeeld zucchini, cut into chunks (remove seeds in large zucchini)


2 Russet potatoes (about 1 pound), diced — I did not peel as the skins were thin but would peel thick skinned potatoes 

3 cups chicken broth

1 tablespoon Worcestershire sauce

Sprig of fresh rosemary or 1/2 teaspoon dried rosemary

A couple of spring of fresh thyme or 
1/2 teaspoon dried thyme

½  teaspoon celery flakes, optional

1/2 teaspoon black pepper

1/2  teaspoon kosher salt

1 pinch cayenne pepper l

1/2 cup half-and-half, or heavy cream

1 cup grated Cheddar cheese 

1. Heat olive oil in a soup pot over medium heat. Add onions, cook until softened, about 8 minutes. Add garlic and cook 1 more minute.
2. Add diced zucchini; sauté for 5 minutes.

3. Add diced potatoes, chicken broth, Worcestershire sauce and other seasonings. Bring to a boil, then reduce heat to medium. 
4. Let simmer, partially covered, until the vegetables are very fork tender. About 30 to 40  minutes.

5. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

6. Transfer back to the heat on low. Stir in the half and half.
7. Slowly sprinkle in the cheese and stir to combine.