Chicken Strips
I threw together dinner last night and it turned out pretty good. I coated strips of chicken (the package said for stir-fry) first in egg white, then in almond meal seasoned with salt, pepper and fresh thyme, sage and rosemary. Let it rest for a while, so the egg white can dry out a little (I think it helps the coating adhere), then panfried it. I could find a hundred uses for this almond meal.
And I hate to admit it, but fresh herbs are definitely worth the trouble/expense. Argh. It's so much easier to reach for a jar of dried. I'm still a proponent of dried spices, though.
Is almond meal the same as powdered almonds, you think, or is it more of an almond *flour*? In any case, this sounds unusual and great, and would probably be fantastic with fish, too : trouts are often served with toasted slivered almonds.
And I have to agree about the fresh herbs. They're something of a pain (they're yet another ingredient to think about buying, and then they end up just collecting mold in the fridge) but they make all the difference in the world!
I'm not sure what the difference between almond flour and powdered almonds is. This is just almonds, but they're ground so fine that it's like flour (actually, probably more like cornmeal). I saw a recipe for cookies made with ground almonds and hazelnuts, then sandwiched together with chocolate, on another blog. Sounds good. My problem this time of year is deciding what to make among all the good cookies out there.