Tag: raisins

Trail Mix

Trail Mix

by Pam on February 12, 2014

I pack a little snack in my kids backpacks every morning along with their lunches.  I was in the process of buying some trail mix packets when I realized two things.

  1. Trail mix is expensive!
  2. I had all the ingredients for the trail mix at home in my pantry.

Needless to say, I put the trail mix back on the shelf and made some at home using what I had on hand. After looking in my pantry, I found almonds, cashews, dried cherries, dried blueberries, raisins, pistachios, peanuts, white chocolate chips, and semi sweet chocolate chips. I threw them all in a bowl and mixed them together. I gave my kids a little bowl to snack on after school and they loved it. I packaged the rest into snack sized tupperware (about 1/4 cup in each). Now I have some pre-made snacks available to throw in the kids’ backpacks in the morning and didn’t spend a fortune on them – I love that!

Combine the almonds, cashews, peanuts, pistachios, dried blueberries, dried cherries, raisins, semi sweet chocolate chips, and white chocolate chips together in a large bowl, mix with your hands until well combined. Pour 1/4 cup into tupperware containers then cover with lids. Enjoy.



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Trail Mix




Prep Time: 5 min.



Ingredients:

1 cup of raw almonds
1 cup of cashews
2 tbsp peanuts
2 tbsp pistachios
2 tbsp dried blueberries
1 tbsp dried cherries
1 tbsp raisins
1-2 tbsp semi sweet chocolate chips
1-2 tbsp white chocolate chips

Directions:

Combine the almonds, cashews, peanuts, pistachios, dried blueberries, dried cherries, raisins, semi sweet chocolate chips, and white chocolate chips together in a large bowl, mix with your hands until well combined. Pour 1/4 cup into tupperware containers then cover with lids. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Warm spaghetti with rocket, raisins and chickpeas

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This dish is a riot of colour, texture and flavours. The salad-style topping is an ideal way to liven up a bowl of plain pasta. Serve the salad on the side if preferred.

  • Serves: 4

  • Prep time: 20 mins

  • Cooking time: 3 mins

  • Total time: 23 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Cold pressed rapeseed oil is a rich golden colour and has a nutty, earthy taste; ideal for salad dressings. If preferred, use extra virgin olive oil.

Ingredients

  • 400g can chickpeas, drained and rinsed
  • 1 small red onion, finely sliced
  • 1 large carrot, grated
  • 100g raisins
  • 4 ripe tomatoes, sliced
  • 2 handfuls baby salad leaves
  • 4tbsp cold pressed rapeseed oil
  • 4tbsp carrot juice
  • Salt and freshly ground black pepper
  • 500g fresh spaghetti
  • 100g blue cheese, crumbled

Method

  1. Put the chickpeas, onion, carrot, raisins, tomato and salad leaves in a bowl. Mix gently together, cover and chill until required.
  2. Mix 3tbsp oil with the carrot juice and season well. Set aside.
  3. Just before serving, bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 2-3 mins until just tender. Drain well, leave for 5 mins then return to the saucepan and toss in the remaining oil.
  4. To serve, pile the pasta into serving bowls and pile the salad on top. Sprinkle with the cheese. Mix the dressing and serve with the salad whilst the pasta is still warm.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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