ALMONDS

I did herbs & spices, now I am going to talk about everything else.  I will try to do this alphabetically, but can’t guarantee that I won’t forget something.

Here we go:

Almonds
Being from California, I grew up eating almonds and still love them today.

almonds

Taste:  Sweet
Botanical Relatives: Peaches

The word “almond” comes from Old French almande or alemande.

Almonds is a tree that is native to the Mediterranean climate of the Middle East.  It is also what we call the edible seed inside the shell.

The word “almond” comes from Old French almande or alemande.  The Bible called the Almond, among the best of fruits and Aaron’s Rod.

Almonds are high in protein, riboflavin, Vitamin E, Niacin, Fiber and many more.  There are many medicinal uses for almonds, such as:  improved complexion, improved movement of food through the colon, and the prevention of cancer.

candied almonds

CANDIED ALMONDS
Serves 8

  • 1/2 cup water
  • 1 cup white sugar
  • 1 tablespoon ground cinnamon
  • 2 cups whole almonds

    Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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