On behalf of Minnesota Girl in LA and The Almond Board, we’d like to share some fun Thanksigiving Leftover Recipes to create.
Open Faced Turkey Sandwiches with Cranberry Almond Sauce
Created by Almond Board of California
Makes 4 servings
Make your own homemade cranberry sauce this season and use a handful of almonds to enhance your main course or add crunch to those challenging leftovers! Pair our tangy almond-cranberry sauce with sliced turkey for a quick and tasty sandwich that’s sure to satisfy.
Ingredients
½ cup sugar
½ cup water
¼ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ tsp grated orange peel
2 cups cranberries
½ cup blanched slivered almonds, toasted
1 cup chopped fresh spinach
8 slices whole grain bread
¼ lb thinly sliced, roasted turkey breast
Directions
Bring sugar, water, spices and orange peel to a boil in small saucepan.
Add cranberries; cook, stirring frequently, until cranberries begin to pop.
Stir in almonds. Remove from heat and cool.
Place a nest of spinach on each slice of bread. Top with turkey slices and cranberry relish.
Nutritional Analysis: Per 1 serving
Calories: 400 Fiber: 8 g
Fat: 12.1 g Cholesterol: 23 mg
Sat Fat: 1.8 g Sodium: 292 mg
Mono Fat: 1.3 g Calcium: 117 mg
Poly Fat: 1.7 g Magnesium: 58 mg
Protein: 18.3 g Potassium: 287 mg
Carb: 57.3 g Vitamin E: 1.1 mg*
* total alpha-tocopherol equivalents
Sweet potato almond chipotle soup
Developed for the Almond Board of California by James Beard cookbook ‘dish entertains’ award winner and party dish TV host Trish Magwood
This soup is a perfect balance of sweet from the sweet potato, nutty from the almonds and heat from the smoky chipotle – good for you too! A great weekend lunch or light dinner with crusty bread and a simple salad or serve in little sake or espresso cups for a cocktail party.
Makes 8-10 cups.
Active prep time: 40 minutes (including 20 min simmer). 90 minutes with sweet potato roasting time.
Ingredients
4-5 large sweet potatoes
3 tbsp canola oil or butter
2 medium cooking onions, diced
½ cup white wine
1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved
6 tbsp ground almonds
6-8 cups vegetable or chicken stock (or water)
¼ cup (maple syrup (or honey) or to taste
Slivered almonds, roasted for garnish
Directions
Preheat oven to 375°F. Line baking sheet with foil. Place whole sweet potatoes on baking sheet. Bake until soft when pierced with a knife (over 1 hour). Let cool. Peel and discard skin and roughly chop.
Heat oil or butter over medium heat in large heavy soup pot. Cook onions 7 minutes stirring often or until translucent.
Add white wine. When liquid has evaporated, add chipotle and cook 2-3 minutes.
Add ground almonds. Stir. Add sweet potatoes and stir. Add enough cold stock to cover.
Turn heat up to medium high. Once boiling, reduce, simmer covered for 15 minutes or until soft.
Remove from heat. Using a hand blender, puree soup until smooth. Stir in maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.
Kitchen Notes
Once completely cooled, this soup can be frozen.
Chipotles are smoked jalapenos with a smoky flavor. They can be found in the Mexican section of your grocery store.
Nutritional analysis per serving:
Calories: 243 Fiber: 5 g
Total Fat: 7 g Cholesterol: 0
Saturated Fat: 0.5 g Sodium: 995 mg
Monounsaturated Fat: 4.1 g Calcium: 62 mg
Polyunsaturated Fat: 1.9 g Magnesium: 47 mg
Protein: 4 g Potassium: 583 mg
Carbohydrates: 41 g Vitamin E: 8.2 mg*
* Total alpha tocopherol equivalents
Pumpkin Almond Chip Cookies
Created by Almond Board of California
These airy cookies are the perfect match to a cup of hot chocolate or coffee. Their texture is tender and muffin-like. For a crispier exterior, use all brown sugar and bake a few minutes longer. For a super-fluffy crumb, use pumpkin puree without reducing.
Yields about 6 dozen cookies
Ingredients
2 ½ cups flour
1 tsp baking soda
½ tsp salt
1 tsp nutmeg
1 tsp cinnamon or 2 tsp pumpkin pie spice
½ cup butter
½ cup almond butter
1 cup sugar
½ cup brown sugar
1 egg
1 cup reduced pumpkin puree or pumpkin butter*
1 tsp vanilla
½ cup diced almonds, toasted
1 cup chocolate chips
Directions
In a medium bowl, mix together flour, baking soda, salt and spices and set aside.
In the large bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg, pumpkin and vanilla and mix until just combined. On medium-low speed, add flour mixture until fully incorporated. Remove bowl from mixer and stir in almonds and chocolate chips.
Drop by teaspoonfuls onto a greased or lined cookie sheet and flatten slightly with the back of a spatula. Bake at 350˚F degrees for 15 minutes or until lightly browned. Transfer cookies to a wire rack to cool completely.
*Reduce pumpkin puree in a pan over medium heat, stirring frequently, for at least an hour, until color becomes a deep brown. Packaged pumpkin butter may contain additional sweeteners and flavors, so adjust recipe to taste.
Nutritional Analysis: 2 cookies per serving
Calories: 151 Fiber: 1 g
Fat: 8 g Cholesterol: 13 mg
Sat Fat: 3 g Sodium: 95 mg
Mono Fat: 3.5 g Calcium: 26 mg
Poly Fat: 1 g Magnesium: 26 mg
Protein: 2.5 g Potassium: 91 mg
Carb: 20 g Vitamin E: 2 mg*
* total alpha-tocopherol equivalents
For more recipes by the Almond Board check out their website here: www.almondboard.com
