Posts tagged ‘Almonds’

Apple Glögg

I’ve been thinking about our Swedish Thanksgiving from a couple of years ago and wishing I had saved the recipe for the mulled cider that we had that day. I think this is a close approximation from fastpaleo.

  • Glögg:
    • 1 quart (1 liter) of pure apple juice
    • 1 vanilla bean, split lengthwise and scraped
    • 2 cinnamon sticks
    • 1 tsp whole cloves
    • 1 tsp cardamom seeds
    • 2 pieces of dried ginger
  • Toppings:
    • Almonds, blanched
    • Raisins
  1. Put the glögg ingredients in a pot, over heat.
  2. Right before it starts to simmer, remove the pot from the heat and cover with a lid.
  3. Let stand for about 3 hours.
  4. Pour the juice through a strainer into a jug, then bottle it.
  5. Done…now all you have to do is to reheat it before drinking. We put it in the crockpot to warm. Serve the glögg hot with blanched almonds and raisins (to put in the cup).






November 29, 2016 at 3:27 pm Leave a comment


I wanted to make an Applebee’s version of this recipe, so I found one at Recipezaar. To save time in the future, I will probably use a frozen Asian vegetable mix and may even buy the chicken already breaded, but it is oh, so good freshly made. The orange flavor is not too sweet or overpowering as it is in some Chinese (American) restaurants.

2 lbs boneless skinless chicken
1 egg
1 1/2 tsp salt
1/4 tsp pepper
1 TBSP vegetable oil
1/2 cup plus 1 TBSP cornstarch
1/4 cup flour (we used spelt)
oil for frying
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup sugar (we used less and replaced it with fructose for Jeff’s dietary needs)
salt and pepper
slivered toasted almonds
red bell peppers
snow peas
chow mein noodles

  1. Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
  2. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
  3. Fry the chicken in oil until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp.
  4. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute. Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
  5. Pour glaze over chicken. Serve chicken over a bed of cooked rice. Garnish with slivered almonds and crispy noodles. Applebee’s tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

May 10, 2009 at 9:03 pm Leave a comment

NORTH AMERICAN: Raspberries ‘n’ Dream

This smoothie recipe is from an Organic Valley flyer I picked up when I was working at Apple Valley. Double this recipe, and we had three happy girls in this soulful city last week.

2 cups milk of choice
1/3 cup orange juice
1/4 cup raw flax seeds (or hemp seed protein)
1/3 cup raw almonds (or almond butter)
1 tsp honey, optional
1/2 tsp vanilla extract
1 cup raspberries, frozen
1 large banana, frozen

1. Whirl milk and orange juice in the blender, add flax seeds and puree for three minutes.
2. Add almonds, honey (optional), and vanilla extract; blend for another three minutes.
3. Add frozen banana and raspberries and blend until smooth.

June 1, 2006 at 11:39 am Leave a comment