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Archive for Snacks

FOOD FUN: Football Fries (French Fry Footballs)

If you have kids and like to make special treats for them, head to HungryHappenings.com and sign up for the emails. Even if you don’t make them, you’ll enjoy the creative ideas.

Here’s one that adults can enjoy, too: French fries shaped like footballs. The Football Fries recipe is on the Hungry Happenings website.

If you don’t want to be frying or reheating during the game, these recipes can be made in advance:

  • Chocolate Caramel Fudge Footballs (recipe)
  • Microwave Football Caramels (recipe)
  • Super Bowl Popcorn With Chocolate Football Almonds (recipe)
  •  
    And don’t forget the Football Calzone.

     

    Football Fries

    Football fries for the big game. Photo courtesy HungryHappenings.com.

     

      

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    SUPER BOWL RECIPE: Football Calzone

    What have you planned for the Super Bowl? How about this Football Calzone: layers of pizza crust topped with pepperoni, sauce and mozzarella.

    It was created by Beth of HungryHappenings.com for Tablespoon.com, part of Pillsbury. Beth who says that it is “super simple” to make and recommends it as a hearty appetizerg.

    First, you’ll need a Wilton First And Ten Football Pan. Made for cakes, it’s also happy to bake your calzone.

    A calzone is essentially a “pocket pizza”: It has the same ingredients as pizza, but the crust is folded over, similar to an empanada or turnover.

    You also can stuff more ounces of ingredients into a calzone than you can add to a pizza crust. Although Beth doesn’t include ricotta in this recipe, we love to pile in ricotta as well as mozzarella.

    RECIPE: FOOTBALL CALZONE

    Prep time is 20 minutes, cook time is 20 mimutes.

    Ingredients For 12 Servings

  • Cooking spray
  • 4 tubes Pillsbury refrigerated thin pizza crust
  • 3 ounces pepperoni, sliced
  • 3 cups mozzarella cheese, shredded
  • 1-1/2 cups pizza sauce
  • 1 string cheese
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Spray a football-shaped cake pan with cooking spray.

    2. UNROLL 2 pizza crusts onto baking sheets and bake for 8-10 minutes, until golden brown. Cut football shapes out of crusts, one larger than the other, which will fit inside the cake pan. Tip: First cut a football shape from parchment, check the size against the pan, and use it as a cutting template.

     

    Football Pizza

    string-cheese-daytondailynews-shutterstock_46018177-230

    Top and middle: Football Calzone. Photos courtesy Tablespoon.com. Bottom: String cheese for the football laces. Photo courtesy DaytonDailyNews.com.

     
    3. UNROLL and drape the third tube of pizza dough over the inside of football pan. Sprinkle on 1/3 of the pepperoni, cheese, and sauce. Top with the smaller football crust. Sprinkle on 1/3 of the remaining pepperoni, cheese, and sauce. Top with larger football-shaped crust. Sprinkle on the remaining pepperoni, cheese, and sauce.

    4. UNROLL and drape the fourth tube of pizza dough over top of the pan. Cut off the dough around the edge of pan and pinch the dough together along the edge.

    5. BAKE for 15 minutes. Then turn the oven off, cover the calzone with foil, and leave in oven for 5 minutes. Meanwhile, cut the string cheese to create the laces of the football.

    6. REMOVE the calzone from the oven and un-mold it onto a serving platter. Add “laces” of string cheese. Serve hot.

     
    HERE ARE STEP-BY-STEP PHOTOS AND INSTRUCTIONS.

      

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    FOOD HOLIDAY: Corn Chips Vs. Tortilla Chips

    January 29th is National Corn Chip Day.

    Before THE NIBBLE, we thought that corn chips and tortilla chips were synonymous. They aren’t, as you’ll see below.

    The best-known corn chips in America are Fritos, which were created in 1932 by Charles Elmer Doolin of San Antonio.

    Dolan was the manager of the Highland Park Confectionery in San Antonio. As the story goes, he found a local man who sold deep-fried corn snacks and had 19 retail accounts. He purchased the recipe, the accounts and a handheld potato ricer for for $100, which he borrowed from his mother.

    Doolan and his mother perfected the recipe in their kitchen, and Doolan created the Frito Corporation. [Source]

    In 1948, Doolin invented Chee-tos. In 1961, a merger between The Frito Company and H.W. Lay & Company, makers of potato chips in 1961 to form Frito-Lay. In 1965 Frito-Lay became a subsidiary of The Pepsi-Cola Company.

    Here are more photos from the early years of Fritos, on FlashbackDallas.com.
     
    THE DIFFERENCE BETWEEN CORN CHIPS & POTATO CHIPS

    Corn chips and tortilla chips are made in very different ways.
     
    Corn Chips

  • Corn chips are made from corn meal (ground corn, or masa), which has been is mixed with salt and water, extruded (shaped) and fried.
  •  
    Tortilla Chips, A.K.A. Taco Chips

  • The corn in a tortilla chip undergoes a process known as nixtamalization, in which the corn is soaked and cooked in an alkaline solution such as lime water, and then hulled, ground and made into tortillas.
  • The tortillas are then sliced and fried into crispy chips.
  • This ancient process was developed by the peoples of what is today Mesoamerica.

  • Tortilla chips, however, were invented in the late 1940s in Los Angeles. Here’s the history of tortilla chips.
  • National Tortilla Chip Day is February 24th.
     
    HERE ARE ALL THE AMERICAN FOOD HOLIDAYS.

  •  

    Fritos Corn Chips

    Bag Of Fritos

    old-fritos-bag-flashbackdallas-230

    Fritos, America’s most famous Corn chips. Top photos courtesy Frito-Lay. Bottom photo courtesy FlashbackDallas.com.

     

      

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    TIP OF THE DAY: A Popcorn Bar For Healthy Snacking

    We’ve been getting daily pitches for Super Bowl snacks, none of which would pass muster with New Year’s healthy eating resolutions (crudités with yogurt dip instead of pizza and wings, for example).

    So we’ve decided to publish one of our favorite good-for-you snack (see below) that’s also lots of fun: the Popcorn Bar.

    Popcorn is a whole grain snack, and low in calories unless caloric toppings/mix-ins are added. But provide an assortment of healthy toppings along with the candy, and there will be something for everyone.

    WHAT TO INCLUDE IN YOUR POPCORN BAR

    Better-For-You Toppings/Mix-Ins

  • Apple chips (our favorite is Bare Fruit)
  • Cinnamon, brown sugar, nutmeg (blend it yourself)
  • Chopped cilantro or other herb
  • Corn Nuts/Inka Corn
  • Diced jalapeño
  • Grated Parmesan cheese
  • Mini pretzels or pretzel sticks
  • Nuts (pine nuts, peanuts, pistachios, slivered almonds)
  • Pepper or chile flakes
  • Seasoned salt
  • Seeds: chia, flax, pumpkin, sesame, etc.
  • Other spices
  • Trail mix
  •  
    Fun & Sweet Toppings/Mix-Ins

  • Candy: gummy bears, jelly beans, Junior Mints, mini
    marshmallows, mini peanut butter cups, M&Ms, Reese’s Pieces
  • Chocolate-covered or candied nuts; candy-coated seeds
  • Coconut flakes
  • Chocolate chips and other baking chips (butterscotch, mint,
    peanut butter, vanilla)
  • Cinnamon sugar (blend it yourself: cinnamon, sugar and a bit
    of nutmeg)
  • Dried fruit (blueberries, cherries, cranberries, raisins, etc.)
  •    

    Popcorn Toppings

    Popcorn Toppings

    Popcorn Bar

    Top: Popcorn bar; photo courtesy Brit.co. Middle: Candy-focused toppings for kids, courtesy Family Fresh Meals. Bottom: Popcorn bar from Popcorn.org.

  • Goldfish or other cheese crackers
  •  
    Plus

  • 3 cups of popped corn per person (it’s much better to pop the corn yourself and serve it fresh, than to buy it)
  • Bowls for ingredients and bowls for serving
  • Spoons for ingredients and for mixing them in individual bowls
  • Napkins
  •  
    RECIPE: EASY MICROWAVE POPCORN

    Plan on three cups per person. Instead of trying to make a mega-batch in the microwave, try no more than 1 cup of kernels at a time. Microwaves differ in power, so if you want to pop more than one cup at a time, do a test batch.

    Ingredients For 3 Cups

  • 1/2 cup popcorn kernels
  • 1 teaspoon vegetable* oil
  • Brown paper lunch bag
  • 1/2 teaspoon salt, or to taste
  •  
    Preparation

    1. COMBINE the popcorn and oil in a bowl and mix to coat. Add to bag and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

    2. MICROWAVE on full power for 2-1/2 to 3 minutes, listening until you hear pauses of 2-3 seconds between pops. Remove the bag from the microwave. Even though there may be some unpopped kernels, to continue cooking risks burning the popped kernels.

    3. OPEN the bag carefully, releasing the hot steam; then pour into a serving bowl.
     
    *For an interesting twist, experiment with other oils you may have on hand: nut oils, sesame oil, etc.

     

    Popcorn Kernels

    It’s easy to make all-natural popcorn in the
    microwave with a brown paper bag. The
    result: additive-free corn. Photo courtesy
    Squawkfox.

     

    STOVETOP POPPING INSTRUCTIONS

    1. COVER the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape, and heat. When the kernels pop…

    2. POUR in enough popcorn to cover the bottom of the pan, one kernel deep. Cover the pan and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stove top. The heated oil will still pop the remaining kernels.

    3. COOL for at least 5 minutes before serving.
     
    WHY POPCORN IS GOOD FOR YOU

    It’s a pleasant surprise: home-popped popcorn is one of the healthiest snacks you can enjoy.

    It’s full of polyphenols, which are antioxidants that help to neutralize the free radicals that contribute to aging. In fact, popcorn has one of the highest levels of polyphenols of any plant food.

    It’s also a whole grain, packed with fiber. If you use just a little butter or cheese, you’re adding a bit of cholesterol; but it’s just as easy to skip the cheese, use olive oil, and pile on lots of herbs and spices.

    Note that prepackaged, store-bought microwave popcorn is less good for you, made with chemicals and synthetics for flavoring and coloring.

    So pop it yourself—it’s easy enough!

      

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    TIP OF THE DAY: Homemade Granola Bars

    Granola Bars

    Chocolate Cherry Granola Bars

    Top: No-bake chocolate chip granola bars
    from Fearless Homemaker. Here’s the recipe.
    Bottom: Cherry, chocolate and cashew
    granola bars from Love And Zest. Here’s
    the recipe.

     

    It’s National Granola Bar Day. Even if you’re happy with the bars you buy, it’s the day to make your own custom recipe (ours is dark chocolate chunks, dried cherries and pistachio nuts, sometimes with a bit of coconut).

    HISTORY OF THE GRANOLA BAR

    Heree’s the history of granola breakfast cereal, which was invented in the 19th century by Dr. James Caleb Jackson for his sanitarium patients. It was the first dry breakfast cereal, and the first to be eaten cold.

    He actually invented “granula.” In 1881, Dr. John Harvey Kellogg, proprietor of another sanitarium, copied his recipe; when Jackson brought a lawsuit, Kellog changed the name of his product to granola.

    Granola bars did not appear until much later, as a better-for-you snack. Most sources credit Stanley Mason (1921-2006) as the innovator. Mason was a tireless inventor. His more than 100 inventions also included the squeezable ketchup bottle, dental floss dispensers and disposable diapers.

    Granola bars are dense, chewy cereal bars made from granola ingredients—oats, honey and inclusions like dried fruits and nuts. These days, chocolate baking chips, peanut butter and other ingredients not imagined by either Jackson or Mason, are often added.

    There are no “wrong” ingredients, although M&Ms and marshmallows seem to defeat the purpose of a nutritious snack. Here’s a basic recipe:

     
    RECIPE: GRANOLA BARS

    Ingredients

  • 2 cups old-fashioned rolled oats (not quick oats)
  • 1/2 cup raw sunflower seeds (or a mix of other seeds)
  • 1/2 cup chopped nuts of choice (a mixture is fine)
  • 1/2 cup wheat germ, oat bran or ground flaxseed*
  • 1/4 cup honey or maple syrup
  • 2 tablespoons dark brown sugar
  • 3 tablespoons unsalted butter (or canola oil), melted, plus extra to grease the pan
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (omit if using salted nuts)
  • Optional: 1/2 teaspoon cinnamon
  • 2 cups dried fruit in any combination (a list follows)
  •  

    *If you don’t like these ingredients, use more oats. For gluten-free bars, use gluten-free rolled oats.
     
    Dried Fruit Options

  • Apricots, chopped
  • Blueberries
  • Cherries
  • Coconut, shredded or flaked
  • Currants
  • Cranberries
  • Dates, chopped
  • Figs, chopped
  • Raisins and/or sultanas
  • Tropical dried fruits: mango, papaya, pineapple
  •  
    More Ingredients

  • Candied ginger, diced
  • Chocolate chips
  • Nuts, in any combination
  • Peanut butter or other nut butter
  • Rice Krispies
  • Seeds, any kind or mixture
  • Spices: gingerbread spices, orange zest, pumpkin pie spices
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Butter a 9 by 9-inch baking pan and line with parchment paper or foil, leaving “handles” on two sides for lifting. Set aside.

    2. COMBINE the oats, seeds and nuts and spread onto a rimmed sheet pan. Bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Remove from the oven, transfer to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300°F.

    3. STIR in the honey, brown sugar, butter, vanilla, cinnamon and salt in a saucepan; stir until the sugar is dissolved. Pour over the oat mixture, toss until the mixture is well coated, then add the dried fruit.

     

    Coconut Cranberry Granola Bar

    Apple Pie Granola Bars

    Top: Coconut cranberry raisin granola
    bars from Bella Baker. Here’s the recipe. Bottom: Apple pie granola bars from The Baker Chick. Here’s the recipe.

     
    4. POUR the mixture into the prepared baking pan and press down on it, tamping it as tightly as possible with a rubber spatula or other implement. Bake for 20-25 minutes, until the granola is golden brown. (The longer it bakes, the harder the bars.)

    5. COOL for 2 hours before slicing into bars. Use a serrated knife. Store in an airtight container at room temperature for a week, using parchment or wax paper to keep the bars from sticking. You can also freezer them for up to 6 months.

      

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    RECIPE: Cabbage Chips

    We over-kaled last year. We couldn’t escape it: It seemed as if every restaurant entrée we ordered came with kale. We made too many kale chips as “better for you” snacks.

    Now we’re on a kale moratorium, and were happy to discover that you can also make chips from kale’s cruciferous cousin, cabbage. The recipe is from our favorite gourmet grocer, Good Eggs in San Francisco.

    RECIPE: CABBAGE CHIPS

    Ingredients

  • 1 head green cabbage
  • Olive oil
  • Coarse sea salt
  • Red chile flakes or caraway seeds
  • Optional: yogurt-dill dip
  •  
    Preparation

    1. PREHEAT the oven to 225°F. Line two baking sheets with wire racks; parchment is fine if you don’t have racks.

    2. CUT the cabbage into quarters and discard the tough outermost leaves. Carefully remove the innermost leaves and spread them on the baking sheets/racks in a single layer.

    3. DRIZZLE or brush the leaves lightly with olive oil and use a brush (or your fingers) to spread the oil over the front and back of each leaf.

    4. BAKE for about 90 minutes, until the cabbage is crispy and golden brown. Remove from the oven and season with salt and chile flakes. Eat immediately or store in the fridge in an airtight container.

    5. MAKE the optional yogurt dip. Blend nonfat Greek yogurt with dill, optional minced garlic and salt to taste. Or, substitute curry powder for the dill.

     

    Cabbage Chips

    Green Cabbage

    Cabbage is the new kale chip. It’s one of the lowest-priced fresh vegetables. Photos courtesy Good Eggs.

     
    THE CRUCIFEROUS VEGETABLES FAMILY

    Your healthcare providers want you to eat more cruciferous veggies.

    Cruciferous vegetables—also known as brassicas—are superfoods that comprise the Brassicaceae family of vegetables. These nutritional powerhouses are also packed with cancer-fighting* phytonutrients, powerful antioxidants.

    The family includes arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, mizuna, mustard greens, radish, rapeseed/canola, rapini (broccoli rabe), rutabaga, tatsoi and turnips.

    Eat up: They’re low in calories and high in fiber, vitamins and minerals. Consume them raw or lightly steamed to get the maximum amount of antioxidants. Just don’t overcook them! You can eat overcooked carrots or potatoes; overcooked broccoli and Brussels sprouts are not so pleasant.

    “Cruciferous” derives from cruciferae, New Latin for “cross-bearing.” It is so named because the flowers of these vegetables consist of four petals in the shape of a cross.

    Here’s a book you may enjoy: Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More.
     
    *Studies have shown the ability of cruciferous vegetables to stop the growth of cancer cells in the breast, cervix, colon, uterus, liver, lung and prostate.

      

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    RECIPE: Gingerbread Cookie Dip & Spread

    gingerbread-cookie-dip-venable-qvc-230

    Yummy and easy dip for cookies, fruit and more. Photo courtesy QVC.

     

    OMG, we haven’t even finished Thanksgiving leftovers but the countdown to Christmas is ON!

    If you’re too busy racing around and don’t have much time to prepare something special for family, friends or colleagues, here’s an easy treat from QVC’s chef David Venable.

    It’s Gingerbread Dip or Spread—yummy with cookies, cinnamon-flavored snack chips and sure, crudités.

    Says David, “There isn’t a more perfect potluck or office party recipe out there, foodies. This takes seconds, needn’t be cooked or kept warm, and uses ingredients you probably already have on hand.”

    RECIPE: GINGERBREAD DIP FOR COOKIES

    Ingredients For 2 Cups

  • 8 ounces cream cheese, cut in four pieces and brought to room temperature
  • 1/2 cup confectioners’ sugar
  • 3 tablespoons molasses
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 cup whipped topping
  •  
    Your Choice Of Dippers

  • Tea biscuits, gingersnaps, graham crackers, mini gingerbread men, spice cookies, vanilla wafers
  • Cinnamon-flavored bagel, pita and/or tortilla chips
  • Strawberries or other fruit
  • Pretzels
  •  
    Preparation

    1. PLACE the cream cheese, confectioners’ sugar, molasses, nutmeg, ginger, cloves and cinnamon in the bowl of a food processor. Process until the mixture is smooth.

    2. SCRAPE the mixture into a medium-size bowl and fold in the whipped topping. Transfer to a serving dish.

     
      

    Comments

    TIP OF THE DAY: What To Do With Broken Chip Pieces

    What do you do with all the broken chips at the bottom of the bag? Toss them?

    Sure: We toss them right on top of plain Greek yogurt.

    Or atop a green salad.

    Or on top of mac and cheese or casseroles.

    We never let those little pieces chips die heedlessly. We use them as croutons.

    We use any chip pieces, plus cracker and pretzel pieces—anything crunchy. You can store all the crumbs in an airtight jar. A mix of crumbs will taste even better!

    If you have enough, pulse them to an even consistency and use them as breading for chicken and fish.
     
    TYPES OF CHIPS: CAN YOU ADD TO THIS LIST?

    Here’s the list of chips we’ve had. Can you add to it?

       

    Taco Chip Croutons

    Sweetgreen garnishes a green salad with tortilla chips. We use the broken chip pieces at the bottom of the bag. Photo courtesy Sweetgreen.

  • Bagel chips
  • Bean chips
  • Cassava/yucca chips
  • Chickpea chips
  • Corn chips*
  • Kale chips
  • Lentil chips
  • Naan chips
  • Pasta chips
  • Pita chips
  • Plantain chips
  • Potato and sweet potato chips
  • Rice chips
  • Soy crisps
  • Tortilla chips*/taco chips (and flavored tortilla chips)
  • Vegetable chips (e.g. beet, lotus root, yucca)
  •  
    *The main difference between the two types of chip is that a tortilla chip is cut from a whole tortilla, and a corn chip is made from corn meal.

     

    Maya Kaimal Naan Chips

    Stonefire Naan Bread

    TOP PHOTO: Maya Kaimal Naan Chips.
    BOTTOM PHOTO: Tandoori-cooked naan from
    Stonefire.

     

    A NEW KIND OF CHIP FROM MAYA KAIMAL

    The latest addition to our roster of chips are Naan Chips from Maya Kaimal Fine Indian Foods. Joining the company’s line of Chickpea Chips, they’re available nin Sea Salt, Rosemary and Almost Everything (onion, poppy and anise). You can find a store locator as well as e-tailers at MayaKaimal.com.

    One of the delectable family of Indian breads, naan (pronounced like the female name Nan) is a light, leavened bread, traditionally in a teardrop shape and cooked in a clay oven (see photo).

    The chips are baked in a proprietary flame-baked process meant to emulate a wood-fired tandoor oven. The process creates the signature blisters and bubbles of authentic naan flatbread (it took more than 40 tries to get it right).

    The toasty triangles are lighter and flakier than pita chips, and the seasonings are incorporated into the dough, not dusted on the surface.

    Enjoy them with guacamole, hummus or other dips; with cheese or soup; or simply crunch away.

     
    Maya Kaimal Naan Chips are Non-GMO Project Verified, certified kosher by OU, and vegan. for a suggested retail price of $3.49 to $3.99 per six ounce bag.

      

    Comments

    RECIPE: Make & Bring Sweet & Savory Nut Clusters

    Homemade Nut Clusters

    Sweet and savory nut clusters, with pumpkin
    seeds added for the holidays. Photo courtesy
    QVC.

     

    If you’ve been invited to Thanksgiving but not asked to contribute, you may still want to bring a gift that isn’t a bottle of wine.

    Something like these Sweet & Savory Nut Clusters from QVC’s chef David Venable can be a gift to the hosts be enjoyed later. Package them in a decorative tin or jar.

    Or, they can be served with after-dinner coffee by those who are too stuffed for pie.

    For any occasion, they can be served with a slice of Gorgonzola as the cheese course, or as a garnish for a green salad along with crumbled Gorgonzola.
     
    RECIPE: SWEET & SAVORY NUT CLUSTERS WITH
    GORGONZOLA

    Ingredients For 8-10 Servings

  • 1-1/2 cups raw pecan halves
  • 1 cup whole raw almonds
  • 1-1/2 cups raw walnut halves
  • 1/2 cup raw pumpkin seeds
  • 1 egg white, lightly beaten with 1 tablespoon water
  • 1/4 cup light brown sugar
  • 1-1/2 teaspoons fine sea salt
  • 1/2 teaspoon coarse-ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 teaspoon chopped fresh rosemary
  • 1/4 cup honey
  • Optional: Gorgonzola or other blue cheese
  • Optional: green salad with vinaigrette
  • Preparation

    1. PREHEAT the oven to 325°F. Line a cookie sheet with parchment paper.

    2. TOSS the pecans, almonds, walnuts, and pumpkin seeds with the beaten egg white in a large bowl, until coated.

    3. COMBINE the brown sugar, sea salt, black pepper, cayenne pepper and rosemary in another bowl and toss with the nuts until evenly coated. Pour in the honey and fold until coated.

    4. SPREAD the mixture out on the prepared cookie sheet. Bake for about 20 minutes, or until toasted. Serve as desired.

     
      

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    PRODUCT UPDATES

    blue-diamond-sriracha-230

    FSTG_bean-chips-generalmills-230

    TOP PHOTO: Almonds with a sriracha kick.
    Photo courtesy Blue Diamond. BOTTOM
    PHOTO: Bean & Tortilla Chips from Food
    Should Taste Good.

     

    Brands we enjoy and have previously reviewed are busy launching new lines. Here’s what we tasted lately.

    BLUE DIAMOND BOLD SRIRACHA ALMONDS

    Companies that have jumped on the “hot” bandwagon have figured out how to make products hot enough to please hotties, but not so hot that they loses sales from the other segments.

    These “bold” roasted almonds are delightful, and not as intense as the can indicates, or we would not have been able to eat them (medium salsa is the hottest we go).

    Consider them as stocking stuffers. Almonds are a healthful nut, so this is a guilt-free snack. The line is certified kosher by OK. More information.
     
    FOOD SHOULD TASTE GOOD BEAN CHIPS

    Our favorite line of tortilla chips, known for deftly combining other foods with corn-based tortilla chips, is now adding beans to the mix.

    Food Should Taste Good Black Bean Chips and Pinto Bean Chips combine nutritious, fiber-filled beans to deliver real bean flavors.

    Food Should Taste Good Bean Chips are gluten free, have zero grams trans-fat and are certified kosher by OU. More information.

    We must shout out to the line of tortilla chips in flavors galore. Beyond Cantina chips, there are Cheddar, Falafel, Guacamole, Harvest Pumpkin, Jalapeño, Jalapeño With Cheddar, Kettle Corn, Lime, Multigrain, Olive, Sweet Potato, The Works and White Cheddar.

    Love those chips!

     

     

    NASOYA CHIPOTLE BAKED TOFU

    Who says tofu isn’t flavorful? Nasoya, the country’s largest producer of tofu, has added a new flavor to its line of TofuBaked.

    Chipotle TofuBaked is ready to eat, sliced cold into salads or sandwiches, or heated for scrambles, omelets and Tex-Mex favorites (burritos, fajitas, tacos). Recipes on the website include Seven Layer Chipotle Dip, Southwest Breakfast Bake and Chipotle Tortilla Soup.

    We’re also fans of Ginger TofuBaked.

    The product is USDA certified organic and certified kosher by Star K.

    More information.
     
    POPCHIPS CRAZY HOT

    Quite hot, if not crazy hot, these chips are also quite tart, with as much vinegar as heat.

    In addition to red chili pepper flavor, there are hints of Cheddar cheese. We think it’s a winner for hot stuff lovers.

    The line is certified kosher by KOF-K and certified gluten free. More information.
     
    RUNA ICED TEA

    Runa Clean Energy has no sugar added iced teas, which, thanks to the guayusa from which the tea is brewed, has a natural sweetness as well.

    The line is certified kosher by OU, Fair Trade Certified and a Certified B Corporation.

    In 8.4-ounce/250 ml cans, flavors include Berry, Orange Passion and Original. More information.

     

    chipotle-tofu-nasoya-230

    popchips-crazy-hot copy-230

    TOP PHOTO: Spicy tofu, ready to eat from Nasoya. BOTTOM PHOTO: More hot stuff, this time in crunchy potato chips from Popchips .

     

      

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