Maple-Orange Sriracha Roasted Cashews

Maple-Orange Sriracha Roasted Cashews

“Snack break,” in this house, is the moment we are mid TV show and pause for everyone to go refill their plates (if we’re eating dinner), get something to drink, or get a—yes, you guessed it - snack.

One of our snack break regulars is roasted nuts. We almost always have nuts in the pantry: Usually one those big tubs of roasted mixed nuts from Costco or Thai Chili Cashews from Trader Joe’s — we LOVE LOVE LOVE those. I once told a cashier there that I mostly go to Trader Joe’s just for those cashews. It’s a passion. 🤣

What’s EVEN BETTER is home-roasted cashews. If you haven’t made my roasted maple chai-spiced cashews, put it on your list, now,  right after “Maple-Orange Sriracha Roasted Cashews.” Go on, write it down.

They are crunchy. They are a little bit spicy (but not too spicy, just Sriracha-spicy). They are sweet, and with a little bit of orange zest, they are fresh. And complex. And just the best.

Maple-Orange Sriracha Roasted Cashews
Maple-Orange Sriracha Roasted Cashews

I originally discovered them when I made this Asian Slaw in 2014 (oh how the blog …and my photography skills… have changed since then). The rest is history. Now, when I find myself at home with a bottle of sriracha, an orange, maple syrup and some cashews, this is what I do. I know that sounds like a rare aligning of the stars, but actually, it happens all the time. (In fact, I could make a fresh batch right now!)

It’s about time I shared this snack with you, too!

Maple-Orange Sriracha Roasted Cashews

Published January 31, 2019 by
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Serves: 4   |    Active Time: 30 minutes



Ingredients:

  • Zest of 1 orange
  • 2 tablespoons Sriracha
  • 2 tablespoons maple syrup
  • 2 tablespoons avocado oil
  • 1/4 teaspoon salt
  • 2 cups whole raw cashews

  • Directions:

    1. Preheat oven to 350°F. Prep a sheet pan with parchment paper.
    2. Whisk together the maple syrup, sriracha, orange zest, avocado oil, and salt in the bottom of a medium sized bowl. Place the cashews in the bowl, and toss until completely covered. Spread the coated cashews out on a baking sheet in a single layer. 
    3. Bake for 15-20 minutes, turning them with a spatula halfway through (10 minute mark). Allow cashews to cool.
    4. Great as a snack! Can also be served on this Asian Slaw.

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    Coconut Crusted Mahi-Mahi with Cara Cara Orange Salsa

    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa

    There are days I plan dinner from the moment I wake up. The way the ingredients will feel as I chop them, the way they all come together, and the way they'll taste when finally on my fork. And then there are the days when I have no plan at all. On our drive home Oliver asks, "What’s for dinner?" and it catches me by surprise as if I didn’t know dinner was happening that day. I find this happens the most when I’m busy, the days I have the least time to day dream about recipes.

    These are always the days I can’t fit a grocery run in. Instead, I focus on one ingredient that I know we have. In this case, it was frozen mahi-mahi fillets. Then, with mahi-mahi as the muse, I brainstorm recipes. Fish tacos? But we don’t have tortillas. Or salsa. Or cheese. Fish curry? When was the last time I bought coconut milk? Coconut. I have coconut, I thought as I remembered the pink bag of coconut buried with other baking supplies in the pantry.

    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa
    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa

    This is how the pieces fall together. Sometimes it’s a disaster. Other times it’s happy coincidence, like it was meant to be. Like it had been planned. That’s how I first discovered this meal. A win; happy coincidence. I have since made this quite a few times—even planned on making it several times after the one happy coincidence.

    The toasted coconut on the outside gives the flaky fish a crispy finish, and while you could probably use whatever fruit salsa you want, the citrus from the cara cara oranges cuts through the fish and coconut, balancing out the dish. Avocado brings it all together (like avocado so often does).

    The other wonderful thing about mahi-mahi is that it cooks quite fast — just 10-12 minutes in the oven. And while the oven is doing it’s thing, you can be prepping the salsa. SO while this dinner has an “ooh, wow, pretty” effect on the eyes it’s really not going to take you much time to through together.

    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa

    Coconut Crusted Mahi-Mahi with Cara Cara Orange Salsa

    Published March 20, 2018 by
       |     Print This Recipe

    Serves: 4   |    Total Time: 20 minutes



    Ingredients:

    • 4 four-ounce fillets mahi-mahi (if frozen, thaw first)
    • 1/2 cup gluten-free flour (try cassava flour, or cup-for-cup gluten-free flour mix)
    • 1/4 teaspoon salt
    • 1/2 cup desiccated shredded coconut
    • 1 egg

    • For the salsa:
    • 2 cara cara oranges
    • 1 avocado
    • Juice of 1 lime
    • 1 jalapeño, minced
    • 1/4 cup cilantro, minced

    Directions:

    1. Preheat the oven to 400°F. Line a baking sheet with parchment or a Silpat. (affiliate link!). Set pan aside.
    2. Place three bowls on the counter. In the first, whisk flour and salt. In the second, whisk egg until yellow and frothy. In the last, place the coconut.
    3. Coat one fish fillet at a time: first, dip it in the flour, coating all sides. Shake off access. Now, place the fillet in the egg, coating each side in egg and then letting excess drip off. Finally, place the fish in the coconut, flipping it over to coat each side. Now, place fillet on prepared baking sheet.
    4. Repeat step three until each fillet is coated. Then, bake fish for 10-12 minutes, until it is flakey and opaque (check thickest fillet with a fork).
    5. While the fish cooks, prep the salsa: segment oranges (here is a good way to do that). Dice segmented oranges, and place in small mixing bowl. Dice the avocado, and add it to the bowl along with the minced jalapeño and cilantro, and the lime juice. Stir.
    6. To serve: place fish on serving plates (I served over a bed of arugula, for more greens) and spoon salsa over top.

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    Citrus & Honey Braised Rhubarb (Paleo)

    Braised Rhubarb Paleo

    It has been a cold and grey spring, delivered with a dosed of rain and sleet and snow. This weather makes time for all sorts of time consuming activities. Board games. Turning the oven on for extended period of time. Brushing up on your old sketching habit. Curling up on the couch and watching the entire first season of Outlander

    Braised Rhubarb Paleo Compote

    The grey chill has made me hungry for sun and time outside, even though I admit that sometimes it's nice to have an excuse to curl up on the couch and stay in. 

    On sunny days, I lap up the heat and the rays almost as eagerly as I lapped up this rhubarb compote. This compote though, doesn't care how many clouds there are in the sky: its flavors are bright and light. It's blooming with flavor in a way that's akin to the flowers blooming outside.

    This, my friends, is the spring dessert. Spoon it over vanilla ice cream while it's still warm. Pile it over yogurt the next morning. Top it with toasted almonds and eat it straight. Swirl it into tapioca pudding (recipe coming soon!). You really can't go wrong.  

    Braised Rhubarb Paleo Compote
    Braised Rhubarb Paleo Compote

    Citrus & Honey Braised Rhubarb

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    Orange juice brightens the flavor of the rhubarb in this dish. Honey is used to bring sweetness, which is needed to counteract how tart rhubarb juice is naturally.

    Serves: 4   |    Total Time:



    Ingredients:

    • 1/2 pound rhubarb (about 3 large stalks)
    • Juice of 1 orange
    • 1/4 teaspoon vanilla
    • 1/2 teaspoon fresh ginger, grated on a microplane
    • 1/8 teaspoon salt
    • 1/4 cup honey

    Directions:

    1. Preheat oven to 400°F.
    2. Chop the rhubarb into 1 to 2 inch pieces.
    3. In a glass baking dish, toss the rhubarb in the honey, orange juice, salt, vanilla, and ginger until everything is well coated and combined. Then spread into an even layer.
    4. Place in preheated oven and bake 18-20 minutes, until rhubarb is quite softened. Remove from oven, and allow to cool 5-10 minutes before serving. Serve in small bowls, or with vanilla ice cream, yogurt, or pudding.

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