Snacks

There’s frost on the ground in the mornings and a big fire stoked in our wood stove. The nights are drawing in and when it’s clear there are more stars visible than I thought possible. Scotland in October is beautiful. At the butcher, mutton has arrived, specifically from the famed Scottish Black Faced sheep. You know these guys, the ones with horns that curl like cinnamon buns on either side of their adorable black faces? These herds live in the most unspoiled countryside in Britain, feeding on heather, wild grasses, berries and the clear waters of the burns. Burns? That’d […]

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Spiced Pecans

March 24, 2012

in Recipes,Snacks

By Riki Shore Candied, toasted or spiced nuts are a staple in our house. We snack on them, eat them on the go, add them to salads and stir-fries, and call them dessert. Recipes for spiced nuts abound. One common method calls for tossing a frothy egg white with the nuts and spices; when baked, the egg white acts as a binder and creates a delicate crust on the outside of the nuts. The result can be delicious, but I prefer a less fussy technique. These spiced pecans are tossed with melted butter, spices, sugar and salt. Once evenly coated, […]

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This recipe is so simple I almost don’t want to post it. But I get so many compliments on this guacamole and it’s a snap to make…why not share it? The key here is to use ripe avocados, and add a lot more salt and lime juice than you think you need. Really. You need more salt and acid to kick up the flavor of the avocado. You don’t need garlic, cilantro or tomatoes. These will just detract from the natural creaminess of the fruit. The salt and acid, on the other hand, will accentuate the delicious texture and flavor […]

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Laura Wendling is an freelance blogger and food photographer who contributes articles to Robb Wolf and Dr. J. Renae Norton. She graciously offered to write a guest post for Three Squares about what she feeds her two gluten-free kids for lunch. Take it away, Laura! My kids, like many, love cereal. I am convinced that they would eat cereal for breakfast, lunch and dinner if they had the opportunity. The internet is full of information that questions how healthy store-bought cereals really are. The Cornucopia Institute recently found pesticides and genetically modified ingredients in “natural” breakfast cereals. The Weston A. Price […]

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By Riki Shore Looking for a gluten-free lunchbox treat, I turned to Bill and Haley of The Food Lover’s Primal Palate. Their Make it Paleo cookbook has gotten great reviews and I wanted to try out some of their recipes for myself. I decided to start with their Chocolate Chip Cookies. One of the benefits and drawbacks of having gone to culinary school is that I can rarely leave a recipe unchanged. I read it and start thinking, ooooh, that would be good with X, X being some ingredient that I can’t live without. In this case, I know my […]

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By Riki Shore There have been lots of recipes for pumpkin breads, apple breads, and banana breads swirling around the internet recently. I don’t eat much sugar these days, which means I don’t do a lot of baking anymore. Most of the time I’m content to cook savory instead of sweet, but the coming of Fall and all those great quickbread recipes gave me the itch to bake. To decide what kind of bread to make I turned to my best critic, my daughter, who immediately proclaimed, “banana bread!” And so it was decided. After scouring several great gluten-free blogs […]

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By Riki Shore In April of this year, Andrea Reusing published her first cookbook, Cooking in the Moment. Reusing is the chef and owner of the Chapel Hill, NC restaurant Lantern, one of my favorite places to eat in the Triangle, so I was eager to try out her recipes. The whole book is worthwhile, but the most interesting section for me was the one on pickling fruits and vegetables. I couldn’t wait until the end of summer to try these pickled figs. Figs seem to grow all over the place near my house. The bakery right next door as […]

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By Riki Shore The last few weeks I’ve been thinking and talking a lot about how to best pack a lunchbox. I always love finding new recipes, especially those that will hold well for a few hours out of the fridge, can be eaten at room temperature, and please almost anyone. These raspberry almond muffins are nearly perfect. They are moist, just a little sweet and nutty (from the almond meal and brown butter), and they work well for breakfast, as a dessert in a lunchbox, or an afternoon snack. Enjoy! 1 1/2 sticks butter 3/4 cup almond meal 1 […]

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By Riki Shore These are one of my daughter’s favorite snacks and as such, they are a staple in our house. They’re simple to make and they pack a punch nutritionally: lots of protein and healthy fat, and substantial calories to fill you up til the next meal. You can easily substitute almonds, walnuts, or macadamias in this recipe; just watch the cooking time so the nuts don’t burn. A note about the olive oil: it’s worth it here to use a special, high quality, fruity olive oil. Use one that you like the taste of on its own, and […]

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By Riki Shore Yogurt and granola is one of my favorite things to eat for breakfast. Before going gluten-free, I used to make a terrific oat-based granola from The Barefoot Contessa Cookbook. But oats can be problematic if you follow a gluten-free diet. For one thing, oats are often processed in the same facility as wheat, leading to cross-contamination when the processing equipment isn’t cleaned between runs. For some people this won’t pose a problem since the level of gluten that appears in the oats is minimal. While oats don’t contain gluten, they do contain a protein rich in proline, […]

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