Last week Kim from Affairs of Living hosted the Blogger Secret Ingredient, which was Artichokes. Be sure to check it out if you haven’t already! I’ve recently gotten to know Kim more through the blogosphere and the twitter-o-sphere. (am I allowed to use that as an actual word?) She’s beyond inspirational and her recipes can stop you dead in your tracks. So when she asked me to host this week’s BSI, I was pretty flattered!
The Ingredient: Cashews
Cashews are a personal guilty pleasure. Not because they’re unhealthy; they ARE healthy if eaten in the right portions. They’re only a guilty pleasure because I have to splurge a little when I buy them; they’re a little more pricey than most other nuts. But aren’t they worth it?!
“The cashew nut is not the only fruit of the cashew trees. Or rather, the cashew nut is only a part of the cashew fruit. The other part is called the cashew apple. (Although pear would suit it much better…) And if I wanted to be super accurate then I’d have to point out that the cashew apple is actually the swollen stem of the fruit. The cashew nut is inside the funny looking, kidney shaped shell that is attached to the bottom of the cashew apple. The cashew nut is jam-packed with nutritional content. It packs 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese, which are utilized in holistic health solutions and healthy diets.” (this data is taken from Tropical Permaculture and Organic Cashew Nuts)
This challenge is not limited to the cashew nut itself, however, I’m assuming that not many of us have access to the ‘cashew apple’.
Need some inspiration for creative and fabulous ways to use cashews? Here are a few recipes that had me drooling after a simple search through some blogs I follow:
I wanted to share one of my current favorite spice mixes, Coconut Cream Curry! I actually was given a few of these as a gift, and this is my last one. This spice blend is perfect for the style of dishes that quite often use cashew; Thai and Indian (both personal favorites). But, it goes well with anything I’ve tried so far; especially chicken. I’ve made a lot of rushed dinners the last couple of weeks and this spice blend has been a life saver! (I mix it with a little oil and then saute the chicken bits in it; 15 minutes of cooking tops!)
Once I select a winner of this weeks challenge, I’ll send an e-mail asking for your address and then send out the prize as soon as I can get to the post office. I can’t wait to share this with someone :)
I’ve got to be honest here, even though I’m hosting this week, I’m very new to BSI. I discovered it a mere 3 weeks ago, but was excited when I did. As its held once a week, don’t feel bad if you’re too busy not to always participate! (At least, that’s what I told myself last week when I didn’t even have time to go grocery shopping – let alone find some amazing artichokes.) BUT, its a new week! If you’re new like I was, time for a quick education:
1) The host picks an ingredient, preferably one that is in season, readily available, and not too expensive.
2) The host links back to all the other previous weekly hosts.
3) Participants create a unique recipe using the BSI and e-mail the host with their recipes.
4) You do not have to have a food blog to participate, and you do not have to submit a photograph (although it is preferred).
5) If you don’t have a blog, you can submit your recipe directly to me (aubreecherie at gmail dot com), and I’ll hook you up :)
6) The host reviews the recipe submissions by Sunday night of each week.
7) The hosts pick a recipe that is her favorite.
8) The host posts the winner Monday morning and sends the winner a token prize of her choosing.
So here’s a summary for those interested in participating: make something awesome with cashew nuts or cashew fruit, take a photo if you can, and submit both the recipe, photo, your info and, if available, your post URL to aubreecherie at gmail dot com. The deadline for this is 5PM (eastern standard time) on Sunday, May 9. I will choose a winner and announce a new host (please let me know if you’re interested in hosting!!!) on May 10th. Happy kitchen adventures!!!
Be sure to check back over some of the amazing ingredients that have already been done so far!
Week 78: Living Free – Cashews
Week 77: Affairs of Living – Artichokes
Week 76: One Frugal Foodie - Sunflower Seeds
Week 75: Part of the Whole - Beets
Week 74: Dinner at Christina’s - Sour Cream
Week 73: The Chef in My Head - Goat Cheese
Week 72: 5 Star Foodie - Asparagus
Week 71: Eats Well With Others – Carrots
Week 70: Burp and Slurp - Brussel Sprouts
Week 69: Fun Fearless Foodie – Parmesan Cheese
Week: 68: Natalie’s Killer Cuisine - Cocoa Powder
Week 67: Eat, Live, Travel, Write - Lemon Zest
Week 66: Travel Eat Love - Coconut Milk
Week 65: Run Beans Run - Tofu
Week 64: Chicago Marathon Val - Mushrooms
Week 63: Biggest Diabetic Loser – Cheddar Cheese
Week 62: A Fit and Spicy Life – Balsamic Vinegar
Week 61: Peanut Butter Fingers - Nutmeg
Week 60: Jenn Eats Nutritiously Now - Garlic
Week 59: Home Cooked Em – Cinnamon
Week 58: The Balanced Broad – Flax
Week 57: Cookin Fanatic - Blue Cheese
Week 56: Foodie in the City - Ricotta Cheese
Week 55: Savvy Eats - Maple Syrup
Weel 54: Sound Eats - Dried Fruit
Week 53: Mega Nerd Runs - Acorn Squash
Week 52: Healthy Tipping Point - Pancake Mix
Week 51: Live, Laugh Eat - Almond Butter
Week 50: Balance, Joy and Delicias! – Cauliflower
Week 49: Healthy San Diego Living - Chickpeas
Week 48: Thought 4 Food - Yogurt
Week 47: London Foodie in New York - Chocolate
Week 46: Johnstone’s Vin Blanc - Oats
Week 45: Guilty Kitchen - Figs
Week 44: Ordinary Recipes Made Gourmet - Peanut Butter
Week 43: The Sophisticated Gourmet - Brown Sugar
Week 42: My Kitchen Addiction – Lime
Week 41: Nutmeg Nanny – Coffee
Week 40: Chaya’s Comfy Cook – Broccoli
Week 39: Healthy Delicious – Plums
Week 38: Zoe - Feta
Week 37: ChezWhat- Potatoes
Week 36: Cinnamon, Spice & Everything Nice – Blueberries
Week 35: Girlichef -Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp -Corn
Week 31: Say Yes to Salad – Kabocha
Week 31 1/2: Simply Fabulous Now – Cherries
Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! –Spinach
Week 17: Tales of Expansion Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & Natural –Peppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 10: The Inner Workings of a College Graduate – Eggplant
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: sportsnutritionliving – Quinoa