Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: almond

ALMOND APPLE MUFFINS

Yield: 15 Muffins
From: Taste of Home - Simple & Delicious Magazine

1 C    All-purpose flour
¾ C    Whole wheat flour
¼ C    Sugar
¼ C    Packed brown sugar
3 tsp    Baking powder
¾ tsp    Ground cinnamon
½ tsp    Salt
1 lg    Egg
1¼ C    2% Milk
⅓ C    Creamy almond butter
2 Tbsp    Canola oil
1 tsp    Vanilla extract
1 med    Apple, peeled & chopped fine
½ C    Slivered almonds, divided

Preheat oven to 400˚F. Whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil, and vanilla until blended. Add to flour mixturel stir until moistened. Fold in apple and 1/4 cup of almonds. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds. 
Bake 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

CORIANDER ALMOND CRUSTED CHICKEN LEGS

From: Food & Wine Magazine
Serves: 4

½  C              Whole, blanched almonds
2½ Tbsp       Coriander seeds
2 tsp             White peppercorns
2 tsp             Yellow mustard seeds
2 ¼ tsp        Sea salt
1 ¼ tsp         Finely grated lemon zest
4                   Whole chicken legs (2½ lbs)
¼ C              Extra virgin olive oil,  plus more for brushing
Lemon wedges, garnish

Preheat the oven to 400˚F. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. In the spice grinder, grind the coriander, peppercorns and mustard seeds until coarsely ground.  Add tot he large bowl along with the salt and lemon zest; mix well. Brush the chicken with olive oil, the dredge in the almond mixture, pressing to help it adhere.

In a large cast-iron skillet, heat the ¼ C of olive oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 minutes. Flip and cook until very lightly browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken until your thermometer reads 165˚F in the thickest part of the thigh (15-20 mins). Serve with lemon wedges.