How To Blanch Almonds

The following post is going to kick off a new series here on Spicie Foodie, Kitchen Know-How. Have you noticed the "Learn" link on the menu bar above↑ This is what it's all about "Whether you are a newbie who wants to learn to cook and bake, or you are a seasoned cook, there are kitchen fundamentals we all need to know and learn. Join me, Spicie Foodie, and my Guests as we teach you essential culinary skills, tips, tricks and shortcuts to make every culinary experience a sucess!" In the future I will be contacting or asking for you to share some of your kitchen know-how, but in the mean time I leave you with the following post.

To blanch almonds means to peel or remove the outer brown skin by briefly immersing in hot water before peeling. This is a fast and easy method that can often come in handy, and the way I blanch my almonds. When you compare the price of store bought blanched almonds to un-blanched almonds, the price can be quite significant. That of course is an added bonus that will leave your wallet happy. I also feel that the taste when I blanch my own almonds is much better than buying ready blanched almonds. Would you agree?

If you try just to peel the almonds without first soaking in hot water, it will be very difficult to peel and the almond will be damaged from the scratching of the skin.

How to Blanch Almonds :
Ingredients:
skin-on (or un-blanched) almonds
pot
boiling water, enough just to cover the almonds
strainer

bowl of cold water
paper towels

1. Bring just enough water to cover the almonds to a rolling boil. Turn the heat off, then gently pour the almonds into the pot. Allow to sit for 1 minute, then quickly strain. (You don't want to cook and soften the almonds. They need to stay crisp.) Place the almonds in a bowl with very cold water, allow to sit 1 minute then drain. Place the almonds back in the bowl and cover with cold water again. **UPDATE** If the almonds you are blanching are a bit older, the skin may be harder to remove and require longer blanching in the hot water. This can cause the almonds to become soft so make sure you get purchase almonds.**

2. Pickup an almond and gently squeeze between your thumb and index finger, pushing the skin off the almond. It should come off very easily. Repeat until all almonds have been peeled. Now spread the almonds on paper towels and pat dry.

Once dried the almonds can be used in any of your favorite recipes or enjoyed as a snack if you prefer.

Do you have a better or different method for blanching almonds? Would you like to share it?

Previous Post Using Almonds:
~ Homemade Almond Milk (Raw)
~ Caramelized Pears on Goat Cheese Crostini
~ Blood Orange Zest Rolls

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Somen (Nyumen) Miso Soup, Ready in 10 Minutes

So far 2011 has started just like 2010 came to an end, busy. But I'm not complaining, who wouldn't rather be busy with too much to do then bored with nothing to do. I do have a question for those of you that have children, go to a 9-5 job, cook, clean, and blog- how do you find all that time to do all of the aforementioned plus have time to photograph, write, visit all of your favorite blogs, and still have time to enjoy life? Even those of you that are stay at home parents, how do you guys do it all? Do you guys have clones? And where can I get one?

Lately I have been trying to challenge myself on how to prepare good and healthy meals with limited time. Today I have one of those "challenge" meals. It is a warming, delicious and pretty healthy soup. It's called Somen Miso Soup and it will take you about 10 minutes (or less) to prepare. Somen are pale, really thin Japanese wheat noodles. They are typically eaten or served cold and when prepared or served warm the name changes to Nyumen. (There is a fun way of serving the cold Somen called nagashi somen, they flow down a long bamboo tube and running cold water, the people stand over the tube and try to catch the flowing noodles with their chopsticks. Check out Youtube for the fun demonstrations.) Since the somen is very thin it takes a very small amount of time to cook. I cheated when it came to the miso, I used Kikkoman Instant AKA (Red) Miso Soup packages. Even though I always keep a package of fresh miso paste I love to have those Kikoman packs to grab a quick snack because they are delish! The bad thing is that the package has MSG and for the most part I try to avoid it but oh well. If you don't have the red miso packs you could also use the Shiro miso or white miso packages.

Ingredients for 1 serving:
1 packet instant miso soup,Kikkoman Instant AKA (Red) Miso Soup
1/2 serving Somen noodle, they come bound together per serving just use half
hot water, according to package or adjust to taste

optional toppings:
wakame
scallions
tofu

1. Boil enough water for the noodles and the instant soup mix. *Tip* I have an electric kettle that boils the water in no time, this will really make the process go faster. Fill the electric kettle and boil. Cook the noodles according to package instructions, which will typically say boil the noodles for about 4-5 minutes. Drain the noodles, run under cold water and set aside. Running the noodles under cold water stops them from cooking further.
2. Add the miso pack or packets to a large bowl. Stir in water until fully dissolved. Place the noodles in the bowl(s) and stir. If you would like to add any additional toppings do so before serving.

That's it, super simple! This isn't much of a recipe since it's a total no-brainer. But trust me the soup will be really good and when pressed for time this is a great meal option. I've served it both for lunch and double the recipe, per person, for a light dinner. So what about you guys, do you have a go to meal that is both a no-brainer and ready in no time but still healthy? Leave me the links to them in the comments, I'd love to see your dishes!

*Little reminder in case you missed it, You can now sign up for the January edition of YBR here*

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