Spread out on a cookie sheet lined with parchment paper and bake for 15 minutes. Put back in bowl and stir again; then bake again for another 15 minutes. Let cool in the bowl to get crispy.
Add raisins or whatever else you enjoy.
Store this in a large glass jar vs. plastic.
Asian Chicken and Cabbage Salad
1 red jalapeno or Fresno chile with some seeds, chopped
1/3 cup vegetable oil
1/4 cup fresh lime juice (fresh makes a big difference)
2 Tbsp gluten free reduced-sodium soy sauce
2 tsp. light brown sugar
1 tsp fish sauce (such as nam pla or nuoc nam)
1 tsp grated peeled ginger
1/2 small head of red cabbage thinly sliced (about 5 cups)
2 medium carrots shredded
6 scallions, whites and pale green parts only, thinly sliced
3 cups shredded rotisserie chicken
1 cup baby spinach, thinly sliced
1/3 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts
1/2 tsp. toasted sesame seeds
Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach and carrots; toss to coat. Top with peanuts and sesame seeds.
8 oz. mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
1 lemon very thinly sliced
1 small red onion, thinly sliced
2 Tbsp olive oil
Kosher salt and pepper
One 2lb. 2 inch thick sirloin steak
2 cloves garlic, finely chopped
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup Worcestershire sauce
Heat oven to 400 degrees. In a roasting pan, combine the mushrooms, celery, lemon, onion, oil and 1/4 tsp each salt and pepper.
Season the steak with 1/2 tsp each salt and pepper, rub with the garlic and place on top of the vegetables.
In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.
Spoon the ketchup mixture over the top of the steak and roast 30-35 minutes for medium-rare (when a meat thermometer registers 125 degrees). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing. Serve the steak with the vegetables and baked potatoes.