Fresh from the toaster oven
Note: I originally wrote this post last Thursday but was unable to post due to Internet connectivity issues over the weekend.
I’m a little sad tonight. The reason why seems pretty pathetic but it feels like I’m telling a good friend and companion that I can’t spend much time with her anymore. And who is this good friend, you ask? My friend is exotic yet approachable, well-rounded yet has a gorgeous body. My friend has layers to her personality: sweet and charming, spicy and loud, mellow and smooth. My friend can be anything I want her to be. She’s from all over the world yet she still comes to see me at my home and sit at my dinner table with me.
My friend is extra virgin olive oil—from Spain, Italy, California, Greece—I adore it and use it nearly every time I cook. Olive oil adorns my green beans, carrots, salads, bread (when I have it), hummus, and on and on as you can imagine. So what’s the problem then? Well, I’m finally realizing that my quantities of olive oil are outrageously large compared to what I need for healthy living. So I need to reduce my dousing of olive oil to a sprinkle of olive oil, that is, cut my copious ¼ cup, give or take, of olive oil for sautéing to 1 tsp. or maybe 1 Tbsp. if I’m feeling generous.
But I know that olive oil is good for me. It has heart-healthy fats and promotes good cholesterol. The downside though is that is still has 120 calories in 1 Tbsp. So if I use my nominal ¼ cup quantity and my food absorbs all the olive oil, I’m looking at an extra 480 calories per food. Hmm… Does using a ¼ cup olive oil instead of, say, 1 tsp. to 1 Tbsp. make the taste so much better that it’s worth the extra 360 to 440 calories per dish?
So I’ve been trying out this smaller quantity of olive oil this week and had good results. In fact, I just made a snack of roasted almonds for tomorrow’s train ride using 1 tsp. olive oil for two servings. Normally I would just pour the olive oil on haphazardly with no regard for quantity. The 1 tsp. of olive oil coated the nuts beautifully—I just had to massage the olive oil onto the nuts with my hands instead of tossing the nuts and oil with a wooden spoon. Now I’d really like to use the same mindfulness toward my olive oil use as I do in a yoga class. Measuring spoons here I come—I mean 1 tsp. measuring spoon here I come!
Here’s how to make roasted almonds yourself.
Roasted Almonds with Sea Salt
Time: 5-10 minutes
Special equipment: Toaster oven, baking pan for toaster oven (e.g., Pampered Chef Mini Bar Pan)
2 oz. raw almonds
1 tsp. olive oil
Pinch sea salt or kosher salt
1. Place almonds on baking pan. Drizzle with olive oil. Using your hands, coat the almonds with olive oil. Sprinkle a pinch of sea salt or kosher salt.
2. Place baking pan in toaster oven and turn the toast function to high. Toast until almonds turn just a bit browner but not black. If not done at the end of one toast cycle, stir the almonds and repeat until almonds are at desired roasting level.
3. Serve. Makes 2 servings.