I rarely eat or chew almonds like I do peanuts or cashew nuts. Even though this nut is highly nutritious, I would rather settle for a few nuts once in a while or buried deep in a pastry or, salad for the extra little crunch. There is a lot to learn about almonds, including the health benefits . There are also a plethora of almond based recipes out there, especially in salads, deserts and snacks.
I was walking through the isle of my local whole food grocery store looking for something unique to add to my ginger bread recipe . I came across pure or organic almond meal and decided to try it out.
I must tell you, ever since then, I have fallen for this ingredient and have created many recipes. Can’t wait to share these recipes with you. Almond meal has a buttery taste and aroma in savory dishes and in sweet dishes if a significant amount is used in my opinion. Almond meal can be quite pricey compared to other grain or nut based meals. It is a little cheaper to buy whole peeled almond nuts and blend, than pre-packaged almond meal.
This almond sauce recipe is unbelievably delicious. Prepared with spinach, shrimp and served with couscous or rice will send your guest coming back for seconds or even thirds.
Fresh or frozen Chopped spinach
Couscous (rice is an alternative)
Chopped tomatoes and pepper (or canned diced tomato)
1 large onion
Canola oil (vegetable oil is an alternative)
Salt, chicken bouillon, pepper and curry powder
I chose to use ‘hot’ Rotel tin diced tomatoes and pepper but you can also use any other ‘mild’ or ‘moderate’ diced tin tomatoes. Alternatively, blend 2 fresh tomatoes and 1 small red bell pepper.
Heat 1 cup of canola oil in a pot, blend diced tomatoes and red pepper , fry for 5 minutes while stirring occasionally . Add 2 cups of almond meal and stir until fully incorporated into the tomato sauce. Add 1 1/2 cups of water, seasoning (1 chicken bouillon cube, 1 tsp salt,1/2 tsp and curry powder) and leave to simmer for 10 minutes while stirring as needed. Add chopped spinach, stir, cover the pot and let simmer for 10 minutes. If frozen spinach is used, be sure to thaw completely and strain out excess water.
In a skillet or frying pan, heat 1/2 cup of canola oil, add thinly sliced onion rings, 1/2 cube of chicken bouillon (I use chicken bouillon in many recipes, you can also use beef or shrimp bouillon),1/4 tsp or a pinch of curry, salt and pepper as needed. Stir and add shrimp, sauté the shrimp until cooked.
Couscous should be cooked according to instructions on the package. Serve almond spinach sauce and shrimp over couscous or with boiled rice.
Have you ever had food so delicious that you find yourself unconsciously humming your favorite tune with each bite? Well, if you haven’t try this almond and spinach sauce recipe and let me know what think.
A fruit salad for desert would be nice. Why not?
Check out the fruit salad recipe on my next post.
Tip: My african readers asked what can be used as a substitute for almond meal in this dish. Well, thats a great question and guess what? If you can’t find almond meal in your locality, you can use the popular ground melon seed, locally called egusi. I have used almond meal as a substitute for egusi in preparing egusi soup and I must tell you, it works just as well… I recently tried egusi in this recipe and it taste good. This is awesome! let me know if you have more questions.