Raw Homemade Almond Milk Saturday, Sep 13 2008 

Vegetarian , singlegaleats 10:21 pm

Ingredients

1 cup raw almonds
7 – 8 cups water
Agave nectar or another sweetener (optional)

Directions

Put your almonds into a good-sized bowl and fill the bowl up with water until they are covered well. Cover with a towel and let sit in a cool place for about 24 – 48 hours (honestly, you could probably get away with less time, but I haven’t tried it). Rinse the almonds once a day, and if you are soaking for more than one day cover the almonds with water again. Once they are finished soaking they will have become plump. Pour off the water from the almonds and rinse well. Place the rinsed almonds into a blender, add the 7 – 8 cups of water, and blend for a few minutes or until well blended. At this stage you can add a sweetener if you want. Strain the almond milk through a bag strainer (probably best), or through a fine sieve into your original bowl or another large container. After you have finished straining it, strain it again into your final pitcher or container. This will ensure that it is as smooth as possible.

Makes 1/2 gallon.

Source: novel eats

 

Balsamic Vinegar Chicken with Almond Peppers Saturday, Sep 13 2008 

Entrees , , , singlegaleats 9:57 pm

Ingredients

2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water

Directions

Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.

Source: my recipes