Home Roasted Cashews

One or two years ago, I brought home a big bag of Costco cashews that I hoped to put out for the friends and family visiting the house over the holidays. But when I got home I noticed that I bought a bag of unsalted and raw cashews. So I set the bag aside and made other plans. But, after the holidays, I decided to just try my hand at roasting and salting them myself. I got online and found plenty of sites dedicated to roasting your own (links below). The results were excellent. It is very easy to make your own roasted, salted cashews and you can certainly make them less salty than your typical store bought cashews. But the real fun starts when you start to make your own personalized spice mixture.  

Cashews

The Costco raw cashews tend to be more consistent in their wholeness. Since it's a big Costco bag, 2 cups equal a pound which is what I roast each time. But the Trader Joe's unroasted and unsalted cashews also work and they come in convenient 1 lb. bags so it's easy to do a batch or two at a time.  

Oil

Use a neutral oil like Canola. I've also experimented with ghee and coconut oil. I've even seen some recipes that call for melted butter. But it all does pretty much the same thing so you have to decide what works for you. 

Salt

Most salt will probably work fine, but I found that fine grain Kosher salt worked better in coating more of the nuts. 

Cooking times

Cooking times will vary widely depending on your oven and your tastes. I start with 10 minutes, turning the cooking sheet around halfway through. At 10 minutes I start checking the oven frequently. It is easy to overcook them which will cause them to be bitter. I look for a nice golden, tan color. When done, remove from the oven and let cool. Be aware that when you taste them just out of the oven they will be a little soft (as well as hot). But as they cool, they will harden.

Seasonings/Spices

Create your own personal mix of seasonings. This makes a great, personalized holiday gift for your neighbors or coworkers. Here are a couple of ideas that I've played with.

Za'atar Roasted Cashews

• 1 lb. unsalted, raw cashews
• 2 tbsp. neutral oil
• 1 tsp. to 1 tbsp. salt
• 2 tbsp. Za'atar 
• 1 tsp. spice mixture of choice (I used Trader Joe's 21 Seasoning Salute)
• 1 pinch cayenne
• Red pepper flakes (to taste)

Spiced Honey Roasted Cashews

• 1 lb. unsalted, raw cashews
• 2 tbsp. neutral oil
• 1 tsp. to 1 tbsp. salt
• Pinch of cayenne
• 1 tbsp. honey (warmed so that it's pourable)
• 1 tsp. spice mixture of choice
• 1 tsp. black pepper
• Red pepper flakes (to taste)

Spray the parchment paper with some non-stick spray as the honey will make it a little sticky. 

Basic Instructions:

1. Preheat oven to 350 degrees
2. Place the raw cashews in a large bowl
3. Add the oil and stir to mix.
4. Add the salt and seasonings of your choice and stir to mix
5. Spread cashews out on a parchment paper covered baking sheet (18" x 13") making sure they are all one level.
6. Cook for 10 minutes, turning it around after 5 minutes. After 10 minutes, continue to roast for a few more minutes. Check often during the last few minutes to avoid burning. 
7. Remove from the oven when cashews are golden brown. Remove and let cool on the sheet.

Links for more ideas:

https://www.texanerin.com/how-to-roast-cashews/

https://www.kitchenathoskins.com/salt-and-pepper-cashews/

https://www.culinaryhill.com/how-to-roast-cashews/

https://paleogrubs.com/spicy-roasted-cashews

Cacciucco de Ceci - Tuscan Tomato Chickpea Stew with Italian Sausage

 Cacciucco de ceci is a rustic chickpea and chard stew from Tuscany. It is the perfect example of "cocina povera," or poor kitchen, where simple, low-cost ingredients are expertly combined to make an inexpensive yet nutritious meal. It is typically served without meat but this recipe adds Italian sausage for a little richness. Since this is a mostly meat-free blog, we used vegetarian sausages (see notes). This was a perfect weeknight meal on a cold, December night and will no doubt be added to the rotation. Made with canned garbanzo beans (aka chickpeas or ceci in Italian) and tomatoes, the dish comes together quickly. Additional ingredients (carrots, butternut squash, potatoes, bell pepper, etc.) can easily be included. Serve with warm, crusty bread. 

Notes:

• For vegetarian Italian sausage, Field Roast is my favorite but I've also used Trader Joes.
• Be sure to reserve 1 cup of the liquid from the canned garbanzo beans to add to the recipe.
• Optional anchovy fillets add some umami.

Cacciucco de Ceci - Tuscan Tomato Chickpea Stew with Italian Sausage

Ingredients:

• 
  Olive oil - 2 tablespoons
• Italian sausage - 2 sausages crumbled
• Yellow onion - 1 medium, diced
• Swiss chard - 1 large bunch, stems removed and chopped, leaves cut crosswise into 1 inch ribbons, stored separately
• Garlic - 2 cloves, thinly sliced
• Red pepper flakes - 1/4 teaspoon
• Whole peeled tomatoes - 1 28 ounce can, crushed by hand (San Marzano preferred)
• Chickpeas - 2 15 ounce cans, 1 cup of liquid from draining reserved
• Parmesan cheese - finely grated for serving
• Salt and ground pepper
• Fennel seeds - 1/4 teaspoon (optional)
• Anchovy fillets - 2-3 (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the hand crumbled Italian sausage  and cook, occasionally stirring until it begins to brown about 5 minutes. Add the onion, chard stems, and 1/2 teaspoon salt. Cook until softened, about 5 minutes.
2. Add the garlic and pepper flakes; cook, stirring for about 30 seconds, until fragrant. Stir in the tomatoes with the juices breaking up the whole tomatoes by hand. Add reserved garbanzo bean liquid, 1 cup of water (or broth), and 1/2 teaspoon each salt and pepper. Bring to a simmer over medium-high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, about 20 minutes. If using vegetarian sausage, you can add a pat of butter to impart some fat.
3. Stir in the chard leaves and cook until leaves are softened, about 3 minutes. Taste and season with salt and black pepper to taste. Serve with a drizzle of olive oil and a sprinkling of Parmesan. 

Serves 4