Candied Nuts to Keep Us Snacking

These candied nuts might make the perfect snack to bring on the plane - I can't believe we're actually going off to Cuba this spring break, and that we've only got to wait until the end of this week! None of us really know what to expect, and can only know what the guidebooks and reviews tell us; it will definitely be a very different experience. I've traveled to England many times with my parents, and to surrounding countries, and more recently been to tropical vacation resorts such as Hawaii and the Cayman Islands, however I've never been to a place as culturally different to where we live as Cuba. And I am very excited.

I'm also excited to break from bleak weather and cold rain that continues to finalise each week for us - however, I seem to have nothing to complain about compared to the other side of Canada, with snow storms bringing in over a foot of snow just as spring comes around the corner. Perhaps my pale skin will soak up enough vitamin D to last me until summer, and I'll come back happy and energetic (and tanned!) We've got sun screen, sunglasses, and bathing suits on our packing lists, and I can't wait to put them to good use!

A couple of weekends ago my parents took me to buy a backpack for the trip, it's not too large since we're only going for a week, but I've already started packing. Mentally laying out outfits for the week, planning which of my many pairs of shorts to take, and rolling things up to fit in my pack. I'm really excited to be away from my phone, from Facebook, Pinterest, everything, for a week, and in fact, I wish it were longer. I need a break. And I think both of my parents do as well, from work, school, and little problems that seem so great when we're in the middle of it all, but with a step back, a holiday, they don't seem so big on reflection. We need this trip for a change of perspective, and to put things into reality again.

It's actually quite refreshing not really knowing, or not knowing at all, what to expect. I am a planner and an organiser, and I feel myself slowly letting go even before we've left, all because I cannot plan the events, I can't picture the place or the people there at all. I'm trying to get mum to leave some of the planning to chance, since once we get there I expect our knowledge and feel of the place will change drastically from how it is now, and there is no way we can know now what we will want to do. But I think she's nervous: none of us speak Spanish, we don't know anyone there, and well, it's a completely new experience.

Pack on my back, and notebook in my hand, I can't wait to depart from the plane in hot, sunny, tropical Cuba, and just enjoy every moment we have there, wherever it takes us. Hopefully I can jot down recipes to try back at home, with new inspiration from traditional cuisine from the owners of the casas particulairs which we will be staying at, individually run and owned bed and breakfasts, an option for the "more adventurous tourist." I'm also taking a little camera from my trip to France in the summer, and hopefully will return with lots of colourful photos of Havana and surrounding towns which we will be visiting.

Maple Candied Nuts
Print recipe here

These Maple Candied Nuts are so delicious! I made some to top a salad for a dinner last week, and after we had all finished, we sat their munching on the remaining nuts - and finishing every last crumb off! So, I decided today to make another batch, just in case of course. They can be enjoyed as is, a simple but delicious snack, and also as a delicious garnish for desserts. Vanilla ice cream topped with caramel and spiced nuts? Oh that does sound delicious!

I already regret making so little as I did, so you might as well whip up a double batch while you've got all your ingredients ready to go - these will be gone quickly. These are just too good to pass up.

Personally, I don't like spicy foods very much, but if you would like that extra kick - add 1/4 tsp of cayenne powder to the mix.

Ingredients:

2 cups mixed raw nuts (I used pecans and cashews because they're my favourite, but you can choose any type really!)
1/4 cup real maple syrup
1 teaspoon ground cinnamon

2 teaspoons kosher salt (I used Himalayan)

Directions:

Stir together nuts in a large bowl.

Pour the maple syrup over nuts, add ground cinnamon and stir to coat evenly.

On a baking sheet, pour nuts out and spread apart evenly. Sprinkle generously with salt.

Bake at 300ºF for 10 minutes. Remove from the oven and stir, before baking an additional 10 minutes, or until nuts are toasted and coating is sticky.

Let cool 5 minutes, the nuts should be dry to the touch. Serve warm or cool completely and store in a sealed container.

Enjoy! xx S.

Happy as a Yam

It was dark all day today; the clouds never parted and the rain only stopped for breaths of wind to channel down through the valley. In our pyjamas and morning sleepiness, we dallied into the afternoon as breakfast stretched into lunch, lunch into dinner.

It was a nice day, I can't deny that, but now as the light fades and the fire burns brightly, I feel winter is right there, standing on the doorstep prying to wash over us again, snow, frost, and all.

I'm coming. I'm coming.

It seems to whisper as if beckoning, enticing.

Good thing I've got my nice warm coat, my dashing red, woolly headband, and my thick Roots socks to keep me warm as I venture through the trees with my dog. Good thing for my hot bean bag at night as I curl into a deep sleep. And thank goodness for the kettle, fuelling me, pushing me through, with each cup of tea.

The first Christmas craft fair of the year was held today, just a short walk down from my house, and I could see the abundance of cars lined up in the parking lot outside the building, in neat rows like received Christmas cards will start to be; one will say

Happy Holidays!

Next to another that chimes Silent Night from a small box in the centre of the card. There will be no surfaces available again this year. No longer a perch for Saturday afternoon phone calls, the window sill becomes a home for the cards each winter, and the cat jealously eyes their beneficial location, her usual kaleidoscope to the world she no longer escapes to - her bed by the fire, for some reason, is much more enticing.

I couldn't bring myself to shop Christmas already, and the people exiting with baskets of goodies, soaps with names like Gingerbread and ornaments made from shells and driftwood, donned in their handmade knitted scarves, for once didn't make me envious. I wasn't ready for the sound of Christmas carols to be blasted from a speaker made in the seventies, causing the singer's voice to waver over high notes that couldn't be interpreted properly by such ageing technology. No, today I was still enjoying autumn, playing in the leaves and baking throughout the day; cookies in the morning - gluten-free chocolate chip - and blissful brownies in the afternoon.

My friend from Northern B.C. came down last weekend, for Remembrance holiday, and as we shopped downtown, milling about the shops and going for lunch at the gallery, I noticed the amounts of Christmas stock in store front windows, the gift packages in cosmetic and soap shops that lined the shelves and overflowed onto the floor, and the largest display, an ornamental Christmas tree in The Bay with decorations of yellow and gold throughout store aisles - tinsel, candy canes and baubles.

We even saw snow that weekend.

It was on our way into town that morning, and as both of us sat snuggled on the ferry, angling ourselves away from the slight draft coming from the door, my mum texted me with exclamation and excitement in her words,

"Look outside! It's snowing!"

We peered up from inside our scarves and could barely just make out the flittering of glimmering white specs across the sky, almost invisible against the white of the clouds and through the gleam of the windows. And it certainly felt cold enough today, as we headed out the door only to return for more layers, for a light dusting of snow on the ground, or even to be woken up in the brisk air as frost covers tomorrow's morning.

Sadly, it's forecasted to rain all week. My gumboots and umbrella will remain perched beside the front door, a dim reminder of the weather outside, even as I comfortably remain in the kitchen with the fire blazing and the oven baking something wonderful.

"Today doesn't look so good, maybe I'll just stay in, warm,"

I tell myself, until mum and dad drag me out of the house, earnestly stating how much I will enjoy getting out once I've had some air, as if I were the one on the leash, and not the dog. But I always feel so much better after, they're right, and especially after the heat and dryness of indoors for so long, that begins to make you feel cooped up, even if it does seem so cozy.

So finally, even after having this family favourite numerous times, we like it for lunch on the weekend, I have found the time when other recipes haven't bombarded me to post about them (who knew that could happen) and finally sat down to post about Yam Tuna Bakes. Tuna bakes have always been a delectable comfort food, although when I became gluten-free it was time to put a twist on the old bread base, and it also gave me an opportunity to find something tastier.

Oh the delight of finding pleasure in old comforts.

Even in the morning, yam tuna bake holds a high rank.
(A message received from my sister).

Yam Tuna Bake
Print Recipe.

For rainy days, for family picnics or gatherings, I'd whip up this old favourite any day. A comforting twist on a pantry staple, yam adds lots of healthy nutrients and enjoyable flavour. It can be made ahead of time by putting the yam in the oven at 450 F for about an hour, halved and scored, or for a faster method can be microwaved until tender for few minutes. Either way, the flavour will remain.

Don't be burdened by the ingredients in the recipe either, if you haven't got something, just incorporate the vegetables that you do have, and save a little time (and money) by skipping that extra dash to the grocery store. Besides, it'll probably be busy and just take too long anyway.

When choosing yams for this recipe, I usually go for the oddly shaped ones that end up neglected at the bottom of the baskets in grocery stores. For some reason, I just love their shapes and the interesting knobs in the skin, there isn't anything wrong with them, they're just different. And for that, should be loved like any other. 

Serves 2-3

Ingredients

1 large cooked yam, sectioned into equal parts

1 can albacore tuna
1-2 tbsp mayonnaise
1 spring onion, thinly sliced
1/2 red pepper, diced
1/2 tomato, diced
salt and pepper to taste

1/4 tsp cayenne pepper, optional for a spicier taste

1/2-3/4 c grated mozzarella

Directions

Set the oven to broil, or preheat to 500 F, and set the sections of yam on a baking sheet. Set aside.

In a medium sized bowl, combine the drained tuna, mayonnaise, vegetables, and season with salt and pepper. Add cayenne if desired. Stir to combine completely.

Spoon the tuna mixture in equal amounts onto the yam halves, and sprinkle with the grated cheese.

Place the baking tray under the broiler and cook for about 5 minutes, until cheese begins to bubble but not so much that it browns.

Remove, and cool before serving.