Tag Archives: cayenne

PLOC Juice!
..or Pineapple Orange Lime Cayenne

The forecast in many parts of North America reaches 90 degrees in the next several days, so here’s a cold drink recipe to try. Shout out to my many Northwest peeps living without air conditioning. I had a real brain-sparking juice from Assembly Hall (a part of that behemoth conglomerate known as Tom Douglas restaurants) in Belltown, Seattle which spurred me to attempt an imitation, which inevitably spawned variants.

PLOC Juice (Pineapple Orange Lime Cayenne)
Inspired by Tropical Spice Juice from Assembly Hall

Ingredients:
1 fresh pineapple, cut in chunks with rind removed*
1.5 orange, peel off, scrape a bit of pith off too
2-3 limes, (see oranges)
ice to desired thickness
Optional: 1/2 c frozen mango or ice, or coconut milk to taste
1 small dash of cayenne pepper
Optional: mint, coconut flakes, for garnish

Asian Food Center Pineapple Heaven, chop, chop chop, slice, juice, blend.
Asian Food Center Pineapple Heaven, chop, chop chop, slice, juice, blend.

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Sweet & Spicy Almonds

Cookies Part 3 of 4. This one whips up fast, and it’s even vegan!

sweet & spicy almonds: roast, melt the slurry, coat, add dry mix, cool. easy!
sweet & spicy almonds: roast, melt the slurry, coat, cool. easy!

(originally from All Recipes, HQ’d in Seattle! ..one adjustment here)
Makes: 2 1/2 cups almonds
Total processing time: less than 30 minutes

Ingredients
1/4 cup raw sugar
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
2 1/2 cups whole almonds
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil

Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

Notes: don’t breathe in too deeply when you’re mixing the dry ingredients, or you will end up coughing. I keep reading this note and still doing it. :p Also: you could use agave syrup instead of honey, it won’t stick as well and will feel a little more oily.

Today’s “Cookie” Recipe Rating:
Novelty Rating: 1 of 5 stars
Likelihood of Repeat: 85%
Since these are marginally better for you than cookies, I make them year-round, so they are very familiar. I also like that they don’t require egg whites, another recipe I tried used egg whites and things turned out funny.