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.

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

Chop up those miniatures, add whatever else
you have and make bark. See the recipe
above at CompletelyDelicious.com.

Many American households woke up today to lots of Halloween candy. You can eat some of it as is, but we especially like this solution from BrownEyedBaker.com, who adapted it from this Bon Appetit recipe:

Turn it into chocolate bark studded with pieces of Halloween candy.

And on top of that, make it an annual tradition. We hereby proclaim that the day after Halloween is Leftover Candy Bark Day.

Use whatever candy appeals to you. If you’re not sure if certain combinations work (Junior Mints and Peanut Butter Cups, for example), pop them into your mouth and see how they blend.

If you need to round out the ingredients, add whatever you have at home: baking chips, cookie pieces, nuts, potato chips, pretzels, shredded coconut, and so on.

You’ll also need a base chocolate to hold all the pieces. You can use milk, semisweet or white chocolate. We bought two bags of Guittard semisweet chips and one bag of white chocolate chips at our supermarket.

 
RECIPE: LEFTOVER HALLOWEEN CANDY BARK

Ingredients For About 2 Pounds/30 Servings

This is just a guideline; use whatever you have. The ingredients below focus on peanut butter-flavored candies. Prep time is 15 minutes, cook time is 1 hour.

 
Preparation

1. LINE a 12 x 12-inch* baking pan or a baking sheet with parchment paper; set aside.

2. PLACE the chopped chocolate in a medium bowl and microwave at 50% power in 30-second increments, stirring after each, until it is completely melted and smooth.

3. POUR the chocolate onto the prepared baking sheet and, using an offset spatula, spread it into a thin layer (¼-inch thick yields about a 12×10-inch rectangle*).

4. SPRINKLE the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey roasted peanuts, making sure all pieces touch the melted chocolate so they adhere. Lightly press down on them as an extra effort to make sure the candy adheres to the chocolate. Refrigerate for 30 minutes.

5. MELT the white chocolate using the same method as the bittersweet chocolate in Step 2, until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern.

6. SCATTER the M&Ms and/or Reese’s Pieces over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate. Chill again until the white chocolate is set, about 30 minutes.

TOP PHOTO: Add cookies to your Halloween Bark. Photo courtesy Taste Of Home. Here’s the recipe. BOTTOM PHOTO: Peanut-oriented bark (recipe above). Photo courtesy BrownEyed Baker via Bon Appetit.

 
*You can use whatever size pan or sheet you have. You don’t have to spread the chocolate to cover the entire area. Just keep it 1/4-inch to 1/2-inch thick and the candies pressed into it will add the heft.
  

[2] We served the extra biscuits with honey butter. Here’s the recipe (photo © McCormick).

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[3] Chipotles in adobo sauce. You can buy them canned (next photo) or make your own. Here’s the recipe (photo © Venturists).

[4] There are many brands of chipotle in adobo sauce. Hot and spicy La Morena combines smoked red jalapeños, onion, tomato and spices (photo © La Morena).

[4] Dried whole chipotle chiles. A chipotle is a smoke-dried ripe (red) jalapeño chili chile pepper (photo © iGourmet).

We’re having a small group over tomorrow to watch the New York City Marathon, and are making the same recipe that was popular with them last year.

We’re doubling the recipe, so we can have leftovers and because fights almost broke out over the Chipotle Cheddar Buttermilk Biscuits.

National Totally Chipotle Day is May 5th.

> The history of chile peppers.

> The different types of chiles.
 
 
RECIPE: CHICKEN CHILI BAKE WITH
CHIPOTLE CHEDDAR BISCUITS

Ingredients For 4-6 Servings
 
For The Chili

 
For The Biscuits

 
Preparation

1. MAKE the chili: In a deep cast iron skillet or Dutch oven, heat the oil over medium-high heat. Season the chicken thighs with salt and pepper. When the pan is hot, brown the chicken on both sides, about 4 to 5 minutes per side. (You may need to do this in 2 batches–do not overcrowd the pan.) Transfer the chicken to a plate and set it aside.

2. DISCARD all but 1 tablespoon of oil from the pan and return it to medium heat. Add the onions and cook until they begin to soften, 5 to 6 minutes. Add the garlic and cook for 1 minute. Add the chili powder and cumin, mix to combine, and cook for 1 minute. Add the crushed tomatoes and chicken broth.

3. INCREASE the heat to medium-high and bring to a simmer. Return the thighs to the pan and nestle them in the tomato sauce mixture. Reduce the heat to low; cover and simmer 35 to 40 minutes.

While chicken simmers, prepare the biscuit dough.

4. HEAT the oven to 450°F. In a large bowl, whisk the flour, salt, and baking powder. Cut in the butter with a pastry blender or 2 knives until the mixture is crumbly. Add the buttermilk and cheese; stir until just combined. Fold in the chopped chipotles.

5. TURN the dough onto a floured work surface. Flatten and gently fold the dough over onto itself 5 or 6 times. Press into an 8-inch circle, about 1-inch thick. With a floured biscuit cutter or cookie cutter (about 2.75-inch diameter), cut the biscuits. Press the dough scraps together and cut additional biscuits.

6. REMOVE the chicken thighs when they have reached 165°F internal temperature on a meat thermometer. Place on a cutting board to cool slightly.

7. ADD the beans to the tomato sauce mixture and keep the pan over low heat. Remove the skin and bones from the chicken and shred the meat using two forks. Return the shredded meat to the pan and mix well. Top the chili mixture with the biscuits so that they barely touch. Place the pan in the oven and bake for 20 minutes or until the biscuits are golden brown.

If you are baking extra biscuits, bake them on a parchment-topped baking sheet.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Add a special element to any small party, or even a quiet evening with the family, by putting together a mix and match pudding parfait bar. It’s a popular annual event at our place; and unlike ice cream parfaits, pudding doesn’t melt.

If you don’t have glass dessert dishes, use juice glasses or wine glasses so people can enjoy their layering talents.

You can make the pudding or buy it. At different times. we’ve made instant pudding or cooked pudding, even cooked from scratch (mixing and measuring all the ingredients). Sophisticated palates will prefer the cooked variations.

Here’s what else you need:

MIX & MATCH PUDDING PARFAITS

Basic Ingredients

 
and/or

 
Creamy Layers

Customize the ingredients to your crowd and the occasion. If you’d rather have pistachio or maple pudding, team colors, a layer of crushed peanut butter cups or Corn Flakes, and so forth, by all means set them out!

NEW PRODUCT: TRUWHIP 100% NATURAL WHIPPED
TOPPING

If you like frozen whipped topping but not all the chemical additives, now there’s an all-natural alternative.

Truwhip is the first frozen whipped topping that is 100% natural and gluten-free. Made from plant-based ingredients, it contains no high fructose corn syrup, no hydrogenated oils, no polysorbate 60, no trans fats and no GMOs.

It’s also gluten-free and certified kosher (dairy) by OU.

Truwhip Natural and Truwhip Skinny look just like the other stuff and can be used in the same way:

 
Truwhip Natural has 30 calories, 20 from fat, per two-tablespoon serving. Truwhip Skinny has 25 calories, 15 from fat.

Discover more at Truwhip.com.

In terms of the flavor, to quote one of our tasters:

“It tastes different from Cool Whip. You kind of get used to all those chemicals.”

It tastes like what it is: cool, creamy and natural.

Truwip, in Natural (regular) and Skinny (reduced fat). Photos courtesy Peak Foods.

TOP PHOTO: Mac & cheese, crumbed for
crunch and glamour. Photo courtesy Morgans
Hotel | NYC. BOTTOM PHOTO: Linguine
tossed in olive oil, Parmesan and herbs,
topped with bread crumbs. Photo courtesy
All’onda | NYC.

While mac and cheese may not be a southern Italian tradition, toasted breadcrumbs are, often replacing grated cheese as a garnish for the pasta.

As we close out National Pasta Month, our tip is: Go southern and garnish some of your pasta dishes with breadcrumbs instead of cheese. If you can’t live without grated Parmesan, toss the pasta with it before topping with breadcrumbs.

In its simplest form, just toss cooked pasta in olive oil, plate it and sprinkle with breadcrumbs. If you like anchovies, try the classic recipe with anchovies and chile flakes below.

THE HISTORY OF BREADCRUMBS ON PASTA

According to Academia Barilla, the tradition of pasta with breadcrumbs in Southern Italy was created by poorer people who could not afford pricier ingredients like cheese.

They would prepare the breadcrumbs using stale bread leftovers. Those who had them also added kitchen staples, salted anchovies and dried chili peppers.

Over time in the region of Calabria, people began to prepare this dish on Christmas Eve, which was traditionally fish or seafood (or, in the Feast Of Seven Fishes, both).
 
MAKE YOUR OWN PANGRATTATTO BREADCRUMBS

When we have enough bread ends left over, we make pangrattatto (“grated bread”) instead of buying gourmet seasoned breadcrumbs. This classic Italian garnish consists of breadcrumbs toasted in olive oil and seasoned.

Feel free to use your favorite seasonings. Anchovy paste, cayenne, chili flakes, garlic, herbs, lemon zest, Parmesan cheese and parsley are traditional; but you can try curry, nutmeg or whatever you think adds pizzazz to your pasta recipe.

The type of bread doesn’t matter; a combination of different loaves only adds to the flavor. If you don’t have enough bread ends saved up, you can dry out fresh bread (details follow) or default to panko, Japanese breadcrumbs.

In addition to pasta topping, use the crumbs on casseroles and gratins, in meatballs and meatloaf.

Preparation

1. PLAN ahead. Store all the ends and leftover slices from loaves of bread in a heavy-duty freezer bag. You can keep it in the freezer or not. When you’re ready to make breadcrumbs…

2. LET the bread sit at room temperature overnight or until it gets hard enough to grate into breadcrumbs. (Our Nana kept the ends in a breadbox for weeks until she had enough to make crumbs.) If your bread isn’t hard enough, you can dry it in a 250°F oven.

3. GRATE the bread on the grating disk of a food processor to the desired texture, or with a hand grater. We prefer a coarser crumb that provides crunch, rather than the fineness of commercial breadcrumbs.

4. STORE the crumbs in an airtight jar. When ready to use, measure out what you need for the recipe.

5. HEAT a bit of olive oil in a sauté pan over medium heat (1/4 cup olive oil for 4 tablespoons crumbs). Add the breadcrumbs and seasonings. Toast the breadcrumbs for 2 to 3 minutes, or until they are golden.
 

This Calabrian dish, courtesy of Acadamia Barilla is made with bucatini, a thick spaghetti-like pasta with a hole running through the center. The name comes from the Italian buco, “hole” and bucato, “pierced.” You can substitute any ribbon pasta.

This dish is traditionally served on—but not confined to—Christmas Eve. You can make it in just 25 minutes, anytime you have a hankering for anchovies.

If you don’t want the brininess of anchovies but want a depth of piquant umami flavor, substitute anchovy paste.

Serve the dish with a full-bodied red wine.

Ingredients For 4 Servings

 
Preparation

1. BRING a large pot of water to a boil. While it heats…

2. RINSE the anchovies well under running water and debone them. Place a pan over low heat and add half the olive oil. Once the oil is hot, add the anchovies and cook for a couple of minutes, until the anchovies break down. While the anchovies are cooking…

3. PLACE another pan with the remaining oil over medium heat. Add the breadcrumbs and chili flakes. Toast the breadcrumbs for 2 to 3 minutes, or until they are golden.
Once the water is boiling…

4. ADD the salt and cook the bucatini following the package instructions. Drain the pasta when done and toss with the anchovies and toasted breadcrumbs.