Marmite Almonds

I just had Marmite for the first time last week and I am obsessed.  Why haven't I been eating this stuff my entire life?!  It's so perfect of toast but I also want it on pretty much everything.  I have plans to try it on pasta, popcorn, grilled cheese sandies.  

If you have not tried it, Marmite is a concentrated yeast paste.  Stay with me here - it's a salty little umami bomb.  Savory with a concentrated flavor of cook vegetables and yeasty goodness.  If you're the type of person who puts yeast flakes on their popcorn then you'll love this.  If you don't you can send your unwanted jars over to me because I CANNOT GET ENOUGH of it.  

Makes 1 pound.

Marmite Roasted Almonds

1 tablespoon water

2 tablespoon marmite

1 pound raw almonds

Heat oven to 350 degrees.  Line a baking sheet with parchment paper, set aside.  In a pan, over low heat, warm marmite and water, stirring to combine.  Add almonds, stir until evenly coated. Spread almonds out on prepared baking tray. Place in oven and roast 10 minutes or until dry and golden.  Do not let them burn!  Remove from oven and cool completely before storing in airtight container. 

Korean Beef Jerky

Guess who finally got herself a food dehydrator?! (It's me.)  I love it.  The lowest setting on the oven worked fine but now I don't have that space monopolized for hours and hours.  

And what better food for my new dehydrator's maiden voyage than beef jerky?  Nothing.  This recipe is gingery, spicy, garlicky and a pinch sweet. 

Use grass fed/pastured local, super lean beef.  I like top round, the london broil cut.  Ask your butcher to slice it into very thin strips.  Or put it in the freezer for 20 minutes and slice it yourself.  Just don't freeze it solid, it'll be impossible to slice right. 

makes about 6oz.

Korean Beef Jerky

1 tablespoon honey

4 tablespoons tamari soy sauce

1 tablespoon sambal oelek

2 tablespoons water

1 garlic clove, grated

1/2 inch round of ginger, peeled, grated

1.5 lb grass fed top round / london broil steak, in thin strips

sesame seeds, optional

Whisk together honey, tamari, sambal oelek, water, garlic and ginger.  Combine with steak strips, coating evenly.  Place in fridge and let marinate overnight, stirring once of twice.  

Arrange marinated strips on dehydrator screens, sprinkle with optional sesame seeds and dehydrate at 160 degrees for about 4-8 hours.  (Ours took 6 but the amount of time varies with thickness of your slices, humidity, moisture content of the beef... lots of things so check it occasionally.)  Once dry, store in airtight container.