Quinoa Nectarine Gazpacho With Crispy Spiced Tortilla Strips Recipe 455

QUINOA-NECTARINE GAZPACHO WITH CRISPY SPICED TORTILLA STRIPS RECIPE - (4.5/5)

Steps:

• In a colander rinse quinoa well; drain. In a small saucepan bring water and salt to boiling. Stir in quinoa. Reduce heat. Cover and simmer about 15 minutes or until tender. Drain and discard any excess water; set quinoa aside to cool. Place nectarines in a large bowl. If desired, mash some of the pieces slightly with a potato masher. Gently stir in cooled quinoa, the avocado, cucumber, lime juice, onion, cilantro, and jalapeno. Cover and chill for 30 minutes to 6 hours. To serve, stir ginger beer and pineapple juice into nectarine mixture. Ladle soup into bowls. If desired, top with crema. Garnish with Crispy-Spice Tortilla Strips. Crispy-Spice Tortilla Strips Directions: Preheat oven to 350 degrees F. In a small bowl combine oil, chili powder, and cinnamon. Brush oil mixture evenly over tortillas. Sprinkle with salt to taste. Roll up each tortilla and slice crosswise into long thin strips. If desired, cut strips in half. Spread strips on a baking sheet. Bake about 12 to 15 minutes or until golden. Cool on a wire rack. Use immediately or store in a covered container at room temperature for up to 3 days.

NECTARINE ALMOND CRUMBLE PIE RECIPE - (4.4/5)

Steps:

• Crumble topping: In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour. Add the brown and granulated sugars and cinnamon and pulse again until combined. Add the butter cubes and pulse again until the butter is broken up and the mixture is crumbly. The crumble topping can also be made by hand: Chop the almonds finely and stir together with the flour, brown and granulated sugars and cinnamon, then add the butter and rub together with your fingers until the butter is broken up and the mixture is crumbly. Pie and assembly: 1. Heat the oven to 350 degrees. 2. In a large bowl, whisk together the sugar and flour. Stir in the nectarine slices, coating completely, then stir in the almond extract until evenly combined. 3. Pile the nectarine filling into the prepared pie shell, sprinkling over the slices any additional sugar-flour mixture that did not stick to the fruit. 4. In a small bowl, whisk the egg to form a wash. 5. Brush the edge of the crust with the egg wash. Drizzle the crumble topping over the fruit slices. 6. Place the pie in the oven and bake until the crust is a rich golden color and the filling is bubbly and thick, about 1 hour. 7. Cool before serving.