Texas Caviar via St. Louis

My daughter-in-law in St. Louis enjoys cooking and loves to try new recipes.  She passed this one on, which was also new to me.  It makes a delicious snack and has also served as a light lunch a few times.  The only changes I made to her recipe were to reduce the olive oil and to add cilantro.

TEXAS CAVIAR

Marinade

• 1/2 cup cider vinegar
• 1/2 cup granulated sugar
• 1/2 cup olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper

Place vinegar and sugar in a small saucepan over medium heat.  Heat until sugar is dissolved.  Remove from heat, add oil, salt/pepper.  Set aside to cool.

Fresh Vegetables (Chop all about the size of a corn kernel)

• 1/2 red bell pepper
• 1 medium onion
• 1 Tblsp. jalapeno*
• 2 Tblsp. fresh cilantro leaves

*I used New Canaan Farms’ Sweet & Hot Jalapeno

Canned Ingredients (Drain and rinse)

• One 15 oz. can pinto beans
• One 15 oz. can black beans
• One 11-15 oz. can whole kernel corn

Mix all of the canned ingredients in a large bowl.  Add the chopped vegetables and the cooled marinade.

Cover and refrigerate for at least 2 hours and up to 24 hours.

My family likes to use Tostido scoop corn chips with this caviar.

Teriyaki Almonds — New Year’s Snack

These almonds are really good and addictive.  They are quick and easy to make and since they’re baked and have a small amount of sweetener and oil, they make a nice snack, especially for New Year’s Eve.

TERIYAKI ALMONDS

• 2 cups whole natural almonds
• 1 Tblsp. teriyaki sauce
• 1 Tblsp. Lyle’s Golden Syrup or honey
• 1 tsp. sesame oil

Preheat oven to 325 degrees F.  On an ungreased sheet, spread almonds.  Toast in oven for 15 minutes without stirring.  Remove sheet from oven and let almonds cool.  Reduce oven heat to 250 degrees F.

In a medium sized saucepan over medium low heat, bring the teriyaki sauce and Lyle’s syrup/honey to a boil.  Stir in almonds and cook, stirring constantly, until the almonds absorb the sauce, about 2-3 minutes.  Remove from heat and add oil.  Toss until almonds are well coated. 

Turn onto baking sheet, separating almonds.  Bake for 5 minutes, stir, then turn almonds and bake 6 minutes longer.

Cool on wire rack, stirring frequently.  Store in a plastic bag or covered container.  Makes about 2 cups.

According to my DietPower software, a 1/4 cup serving would be:  122 calories, 10 gr. fat, 0 gr. cholesterol, 6.04 gr. carbohydrates, 3.72 gr. protein.

 

 

Chinese Fried Walnuts

About 25 years ago, a co-worker brought these Chinese Fried Walnuts to a company Christmas party and everyone loved them.  She gave me the recipe and I’ve been making them every year since then.  They are quick and easy to make and always popular.

CHINESE FRIED WALNUTS

• 6 cups water in large pan

• 4 cups English walnut halves

• 1/2 cup granulated sugar

• Peanut oil for frying

• Salt

Heat the water to boiling, add the walnuts, bring to a boil and cook for 1 minute.  Drain the nuts, rinse under running hot water and drain again.

Gently stir the warm nuts with the sugar.  Let stand for 5 minutes.

Heat 1″ of oil to 350 degrees F in a large skillet.  Add about half of the nuts to the oil and fry for about 2-1/2 minutes until golden brown. 

Place the nuts in a coarse sieve over a bowl to drain.

Transfer to a cookie sheet to cool – sprinkle with salt. 

Repeat with the remaining nuts.

Yield:  About 4 cups

A portion of these walnuts in a vintage mug makes a nice extra gift for my oldest son, who loves this snack.