Looking for savory ideas for almond meal
I'm doing the "eat what you have before you buy more stuff for the freezer" thing and I came across some almond meal. Any savory recipe idea? Sweet I can think of, but I'm cutting back on sugar. Any ideas would be welcomed!
Almond Crusted Fish w/ Prunes
-stuff 24 lightly roasted blanched almonds into 24 pitted prunes.
-fry 2 sliced onions in 2 tbs butter until soft and golden.
-add 1/2 tsp each ground ginger, cinnamon, some S+P
-pour in 1c water and stir in a pinch of saffron. simmer 5 min.
-add stuffed prunes, 1 1/2 tsp sugar, 1 tbsp lemon juice 1 tbsp orange flower water and stir. simmer 15 min.
-beat egg with 1/4 tsp each ginger, cinnamon, salt
-spread 1 cup almond meal in a flat dish.
-dredge fish (4 x 7oz white fish fillets) in egg then almond and set on a lined tray.
-shallow fry the fish careful not to burn almond coating, about 2 min a side.
-finish cooking fish in prune sauce 2-3 min and serve with lemon wedges.
*when i make it, i'm generous with seasonings and spices
i use it as binder for my salmon croquettes... flaked salmon, eggs, diced cooked onion, fresh chopped parsley, little salt and pepper, and almond meal -- just enough til it holds together, err on the side of it seeming too dry than not dry enough :) can bake or saute in pan in Pam.
Almond meal is great for thickening vegetable "patés," as in my favorite mushroom paté, which is just delicious spread on simple stone-ground wheat crackers.
1. Sauté 1 chopped medium onion until soft (about 5 minutes); add about 2 cups chopped mushrooms (any kind). Cook until mushrooms are soft as well, another 5-10 minutes.
2. Sprinkle on smoked paprika, dried thyme, dried tarragon, and a pinch of cayenne, and a generous splash (about 1/4 cup) of dry Sherry. Cook another few minutes until *most* (but not all) of the liquid is evaporated.
3. Place mushroom mixture in a food processor with about 2/3 cup of almond meal and puree until very smooth. Purée in softened cream cheese, anywhere from 4-8 oz. depending on your preference for creaminess. I use about 5 oz. for a more pronounced mushroom-y flavor. Then add salt and pepper to taste. Purée on the highest speed until mixture is very smooth.
Serve with stone ground wheat crackers or fresh baguette slices (crackers of bread with strong flavors of their own aren't great for this subtle spread).
A strange place to look for recipes might be on some gluten free forums, it can be a reasonable replacement for flour.