Nuts and collection of nuts recipes (excluding peanut recipes)

Discussion in 'Five Star Kitchen' started by sister herb, Apr 22, 2014.

  1. sister herb
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    Nut (fruit)

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    Chestnuts are both botanical and culinary nuts.

    Some common "culinary nuts", including walnuts, hazelnuts, Brazil nuts, pecans, and almonds.
    A nut is a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts. The translation of "nut" in certain languages frequently requires paraphrases, as the concept is ambiguous.

    Most seeds come from fruits that naturally free themselves from the shell, unlike nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. Culinary usage of the term is less restrictive, and some nuts as defined in food preparation, like almonds, pecans, pistachios, walnuts, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut.

    Botanical definition


    A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall. Most nuts come from the pistils with inferior ovaries (see flower) and all are indehiscent (not opening at maturity). True nuts are produced, for example, by some plant families of the order Fagales.
    Order Fagales (NOT all species produce true nuts)
    • Family Fagaceae
      • Beech (Fagus)
      • Chestnut (Castanea)
      • Oak (Quercus)
      • Stone-oak (Lithocarpus)
      • Tanoak (Notholithocarpus)
    • Family Betulaceae
      • Hazel, Filbert (Corylus)
      • Hornbeam (Carpinus)
    A small nut may be called a nutlet. Nutlet may refer to one of the following. In botany, this term specifically refers to a pyrena or pyrene, which is a seed covered by a stony layer, such as the kernel of a drupe. Walnuts and hickories (Juglandaceae) have fruits that are difficult to classify. They are considered to be nuts under some definitions, but are also referred to as drupaceous nuts. "Tryma" is a specialized term for hickory fruits.
    In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding allergies, where some people are allergic specifically to peanuts (which grow on a bush), others just to nuts that grow in trees.

    Culinary definition and uses


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    A walnut, left, and its seed, right, having been removed from its pericarp.

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    Korean Pine seeds — unshelled, and shell, above; shelled, below

    A nut in cuisine is a much less restrictive category than a nut in botany, as the term is applied to many seeds that are not botanically true nuts. Any large, oily kernels found within a shell and used in food are commonly called nuts.

    Nuts are an important source of nutrients for both humans and wildlife. Because nuts generally have a high oil content, they are a highly prized food and energy source. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, or pressed for oil that is used in cookery and cosmetics. Nuts (or seeds generally) are also a significant source of nutrition for wildlife. This is particularly true in temperate climates where animals such as jays and squirrels store acorns and other nuts during the autumn to keep from starving during the late autumn, all of winter, and early spring.

    Nuts used for food, whether true nut or not, are among the most common food allergens.

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    Raw mixed nuts, sold as a snack food. This is a "fancy" mix, meaning that it does not include peanuts.
    Some fruits and seeds that do not meet the botanical definition but are nuts in the culinary sense are:
    • Almonds are the edible seeds of drupe fruits — the leathery "flesh" is removed at harvest.
    • Brazil nut is the seed from a capsule.
    • Candlenut (used for oil) is a seed.
    • Cashew is the seed of an accessory fruit.
    • Chilean hazelnut or Gevuina
    • Macadamia is a creamy white kernel of a follicle type fruit.
    • Malabar chestnut
    • Pecan is the seed of a drupe fruit
    • Mongongo
    • Peanut is a seed and from a legume type fruit (of the family Fabaceae).
    • Pine nut is the seed of several species of pine (coniferous trees).
    • Pistachio is the seed of a thin-shelled drupe.
    • Walnut (Juglans)
    • Yeheb nut is the seed of a desert bush, Cordeauxia edulis
    Nutrition

    Nuts are very often high in nutrients because they are the source of energy for the new plant. Most nuts contain a considerable quantity of fat and vitamins and are rich in essential amino acids. The high energy density makes nuts a very filling food.

    A graph detailing the nutritional properties of nuts and oily seeds.

    Several epidemiological studies have revealed that people who consume nuts regularly are less likely to suffer from coronary heart disease (CHD). Nuts were first linked to protection against CHD in 1993. Since then many clinical trials have found that consumption of various nuts such as almonds and walnuts can lower serum LDL cholesterol concentrations. Although nuts contain various substances thought to possess cardioprotective effects, scientists believe that their Omega 3 fatty acid profile is at least in part responsible for the hypolipidemic response observed in clinical trials.

    In addition to possessing cardioprotective effects, nuts generally have a very low glycemic index (GI). This is a result of their high fat and protein content and relatively low carbohydrate levels. Consequently, dietitians frequently recommend nuts be included in diets prescribed for patients with insulin resistance problems such as diabetes mellitus type 2.

    One study found that people who eat nuts live two to three years longer than those who do not.[11] However, this may be because people who eat nuts tend to eat less junk food.

    Nuts contain the essential fatty acids linoleic and linolenic acids, and the fats in nuts for the most part are unsaturated fats, including monounsaturated fats. Many nuts are good sources of vitamins E and B2, and are rich in protein, folate, fiber, and essential minerals such as magnesium, phosphorus, potassium, copper, and selenium.

    Nuts are most healthy in their raw form. The reason is that up to 15% of the healthy oils that naturally occur in nuts are lost during the roasting process.

    Raw or unroasted walnuts were found to have twice as many antioxidants as other nuts. Although initial studies suggested that antioxidants might promote health, later large clinical trials did not detect any benefit and suggested instead that excess supplementation of antioxidants is harmful.
  2. sister herb
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    Espresso Glazed Nuts

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    about 5 cups

    Ingredients
    1 cups raw almonds
    1 cup raw cashews
    1 cup raw pecans
    1 cup raw pepitas (= pumpkin seeds)
    2/3 cup pure maple syrup, warmed
    2 1/2 tablespoon coconut oil, melted
    3 teaspoons instant espresso powder
    1 teaspoons kosher or sea salt

    Instructions
    1. Preheat your oven to 300 degrees F/150 C and line a baking sheet with parchment paper or a silpat.
    2. Whisk the syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved.
    3. Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
    4. Spread into an even layer while keeping the nuts and seeds touching.
    5. Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes, until golden brown.
    6. Let cool for 15 minutes.
    7. Place the baking sheet in the freezer for about 30 minutes until the glaze has hardened up a bit.
    8. Break apart and place in jars, then seal with a lid or place in one large container.

    Source: http://www.halfbakedharvest.com/espresso-glazed-nuts/
  3. sister herb
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    Lebanese Hushwee - Meat with Cinnamon and Toasted Pine Nuts

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    Ingredients
    • 1 tablespoon clarified butter (ghee)
    • 1 medium onion - minced
    • 20 ounces ground sirloin (lamb or bison work well too)
    • 1½ teaspoons salt
    • ½ teaspoon pepper
    • 1 tablespoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon ground cloves
    • ¼ cup toasted pine nuts
    • fresh minced parsley - garnish
    Instructions
    1. In a deep pan, melt butter over medium high heat then add the minced onion. Sautee until translucent, 4-5 minutes.
    2. Add ground sirloin and all spices (salt through cloves). Cook 8-10 minutes or until meat is browned, stirring occasionally with a wooden spoon to break up meat.
    3. Stir in toasted pine nuts before serving and garnish with fresh minced parsley.
    Notes
    To toast pine nuts simply spread in an even layer on a baking pan and bake at 350 degrees for 5-7 minutes or until golden brown.

    Source: http://thelemonbowl.com/2014/03/lebanese-hushwee-meat-with-cinnamon-and-toasted-pine-nuts.html
  4. sister herb
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    Lemon-Walnut Chicken

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    Makes: 4 servings

    Ingredients
    2 tablespoons very finely chopped parsley
    2 tablespoons very finely chopped toasted walnuts
    1/4 teaspoon finely grated lemon zest
    4 medium skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
    2 teaspoons all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 tablespoon extra virgin olive oil
    3 tablespoons diced shallots
    1/4 cup low-sodium chicken broth
    1 tablespoon fresh lemon juice, plus lemon wedges for serving
    1 1/4 cups brown basmati rice, steamed

    Directions
    1. In a small bowl, mix together the parsley, walnuts, and lemon zest. Dust the chicken with the flour and season with the salt and black pepper.
    2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2 minutes per side.
    3. Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.
    4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in the parsley mixture. Pour the sauce over the chicken and serve over the rice with the lemon wedges.

    Source: http://www.fitnessmagazine.com/reci...ing-meals-7-flat-belly-dinner-recipes/?page=3
  5. sister herb
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    Roasted Cashew Nut Sauce

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    Prep Time: 10 minutes
    Cooking Time: About 5 minutes
    Makes: 1-1/4 Cups

    125 grams unsalted, roasted cashews
    1 cup chicken or vegetable stock
    1 garlic clove, minced
    2 tsp. freshly grated ginger
    2 Tbsp. soy sauce
    1/8 tsp. chili flakes
    Salt to taste

    Method:
    Place the cashews in a food processor and pulse until finely chopped. Pour in 1/2 cup of the stock and pulse until well combined. Place this mixture and the remaining 1/2 cup of stock, garlic, ginger, soy sauce and chili flakes in a medium pot and bring to a simmer over medium heat. Simmer until a lightly thickened sauce forms, about 3 to 4 minutes. If too thick, thin the sauce with a little more stock. Season with salt and serve warm or at room temperature.

    What to serve alongside:
    This sauce makes a delicious dip for some of the Asian-inspired dishes. grilled seafoods or grilled meats.

    Options:
    Instead of cashews, use an equal amount of unsalted, roasted peanuts or almonds to make the sauce. For a richer, creamier sauce, substitute coconut milk for the stock.

    Source: http://www.thriftyfoods.com/recipes/recipeimages/roastedcashewnutsauce.jpg
  6. sister herb
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    Chicken In Cashew Sauce

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    Ingredients
    1. 2 medium onions
    2. 2 tbsp tomato paste
    3. 1/3 cup raw cashew nuts
    4. 1 1/2 tsp garam masala
    5. 1 tsp chili powder
    6. 1/4 tsp ground turmeric
    7. 1 tsp sea salt
    8. 1 tsp garlic pulp
    9. 1 tbsp lemon juice
    10. 1 tbsp coconut cream
    11. 2 tbsp coconut oil, melted
    12. 2 tbsp chopped cilantro
    13. 1 lb chicken (bones out, skin off)
    14. 1 1/4 cups water
    Instructions
    1. Chop onions and blend in food processor for about 1 minute.
    2. Add tomato paste, cashew nuts, garam masala, chili powder, turmeric, salt, garlic, lemon juice and coconut cream and blend for another 1 to 2 minutes.
    3. In a saucepan, heat the coconut oil over medium and then pour in the spice mixture from the food processor. Cook for 2 minutes stirring occasionally.
    4. Add half of the chopped cilantro and the chicken and continue to cook for another minute.
    5. Pour in the water and bring to a simmer. Cook on low/medium heat for about 10 minutes until the chicken is cooked through.
    6. Serve garnished with the remaining chopped cilantro.
    7. Serve with naan bread (pita bread is ok too).

    Source: http://drpeggymalone.com/chicken-cashew-sauce/
  7. sister herb
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    Fish in Pine Nut Sauce

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    (Serves 8 )

    1/2 cup pine nuts
    4 tablespoons olive oil
    1 large onion, finely chopped
    1 teaspoon sweet paprika
    1 tablespoon finely minced garlic
    1/4 cup fresh bread crumbs
    Pinch of saffron threads, warmed and crushed (optional)
    1 1/2 cups peeled, seeded, and chopped tomatoes
    1 cup fish stock
    Salt and freshly ground black pepper
    1 1/2 pounds firm white fish fillet, cut into 8 pieces (such as cod, sea bass, flounder, etc.)
    1 cup English peas, cooked until tender-crisp (optional)
    1/4 cup chopped fresh flat-leaf parsley or mint
    Fresh squeezed lemon juice (optional)

    Preheat the oven to 350 degrees F/175 C.

    Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.

    In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes.

    Season to taste with salt and pepper. Keep warm over low heat.

    In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Finally, add a squirt of freshly squeezed lemon juice. Serve at once.

    Variation:
    You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450 F/230 C oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.

    Source: http://www.foodgal.com/2010/09/the-one-and-only-joyce-goldstein/
  8. sister herb
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    Chocolate Dipped Hazelnut Lace Cookie Recipe [​IMG]

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    Yield: makes 20 cookies

    Ingredients
    • 1/2 cup whole natural unsalted hazelnuts with skins
    • 2 tablespoons old-fashioned oats
    • 6 tablespoons (3/4 stick) unsalted butter
    • 6 tablespoons superfine sugar
    • 2 tablespoons (packed) light brown sugar
    • 1 1/2 teaspoons honey
    • 1 tablespoon all-purpose flour
    • 1/4 teaspoon kosher salt
    • 4 ounces bittersweet chocolate, melted
    Instructions
    1. Arrange racks in lower and upper thirds of oven; preheat to 350 F/175 C. Line 2 rimless baking sheets with parchment paper. Pulse hazelnuts and oats in a food processor until coarase meal forms. Set aside.
    2. Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
    3. Spoon batter by 1.5-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Each cookie sheet should only have about 8-10 cookies on it (these cookies spread out a lot while baking!!) Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-–12 minutes. Slide cookies on parchment onto a wire rack and let cool.
    4. Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight in between sheets of parchment or waxed paper.

    Source: http://www.thevintagemixer.com/2011/12/chocolate-hazelnut-lace-cookie-recipe/
  9. sister herb
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    Hazelnut Zucchini Bread

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    Ingredients

    • 3 eggs
    • 1 3/4 cups sugar
    • 3/4 cup plus 2 tablespoons light vegetable oil or canola oil
    • 2.5 cups grated zucchini
    • 2.5 teaspoons vanilla extract
    • 3 cups unbleached all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 3 teaspoons cinnamon
    • 1cup of hazelnuts, toasted and skins removed
    • 2 tablespoons pumpkin seeds
    • 2 tablespoons hazelnut oil *Notes
    Instructions
    1. Preheat oven to 350 degrees F/175 C. Butter or spray loaf pans (2 large or 4 small).
    2. Beat eggs until light. Add the sugar, mixing well. Add the oil, zucchini, and vanilla, and mix thoroughly.
    3. Sift the dry ingredients. Add by the cupful to the egg mixture. Stir until well blended. Add the half of the hazelnuts and all of the hazelnut oil.
    4. Spoon batter into the pans, sprinkling the rest of the nuts and pumpkin seeds on top, and bake for approximately 1 hour. Cool on racks.
    Notes
    *
    Also, if you don't have hazelnut oil on hand you can use walnut oil or extra vegetable oil. *For a healthier version, you can substitute some of the oil with applesauce.. *Zucchini bread freezes very well.

    Source: http://www.thevintagemixer.com/2012/09/hazelnut-zucchini-bread/
  10. sister herb
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    Chocolate Hazelnut Pie

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    Ingredients
    Crust:

    • ¾ cup pecans
    • 6 large Medjool dates
    • ¾ cup unsweetened shredded coconut
    • 2 tbs butter
    • 1 tsp vanilla
    Hazelnut filling:
    • 1 cup hazelnut butter (recipe: see Note)
    • 6 large Medjool dates
    • 4 tbs coconut oil (melted)
    • 1 cup plain yoghurt (like Greek yogurt)
    • 4 tbs raw cacao powder
    • 1 tbs vanilla
    • pinch salt
    Instructions
    Crust:

    1. remove the pits from the dates
    2. in a blender or food processor process the dates until smooth
    3. add the pecans, shredded coconut, butter and vanilla
    4. mix until combined
    5. spread the mixture evenly onto an 8 inch pie dish
    Hazelnut filling:
    1. remove the pits from the dates
    2. in a blender or food processor process the dates until smooth
    3. add hazelnut butter, coconut oil, plain yogurt, cacao powder, vanilla and salt
    4. process until you achieve a smooth consistency
    5. pour the mixture on top of the crust and freeze

      Pie has a very smooth consistency, similar to a cheesecake. Best to keep it frozen or it will be softer if kept in the fridge.

    Note:
    Homemade Unsweetened Hazelnut Butter


    Ingredients
    • 2 cups raw hazelnuts
    Instructions
    1. Roast the hazelnut for 10 min in the oven at 350 F/175 C or until the skin begins to crack.
    2. Remove from the oven and while still warm remove the skin from the nuts. The skin should peel right off from the nuts. It’s ok if there are still some skin left on the nuts…
    3. In the vitamix or food processor blend the nuts until you achieve a creamy consistency. You might have to scape the sides of the blender or food processor a few times.


    [​IMG]

    Roasted hazelnuts

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    removed skin

    [​IMG]
    creamy homemade hazelnut butter

    Yields 1 cup of hazelnut butter

    Source: http://livinghealthywithchocolate.com/desserts/paleo-chocolate-hazelnut-pie-693/
  11. Mabsoot
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    All this test are remind the creator who give it to us. Alhamdulillah.
    If i accolade this it will be a praise of Allah nothing else.
  13. sister herb
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    Pecan Pesto

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    4 cups loosely packed fresh basil leaves
    1 cup (4 oz.) freshly shredded Parmesan cheese
    1 cup toasted pecans
    1 cup olive oil
    4 garlic cloves
    2 tablespoons lemon juice
    1/2 teaspoon salt
    1/2 teaspoon pepper

    Preparation

    1. Process all ingredients in a food processor until smooth.

    Source: http://www.myrecipes.com/recipe/pecan-pesto-10000001932553/
  14. sister herb
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    Fettuccine Pasta with Zucchini and Pecans

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    3/4 cup coarsely chopped pecans
    1 (12-oz.) package fettuccine
    2 tablespoons butter
    2 tablespoons olive oil
    1 pound small zucchini, shredded
    2 garlic cloves, minced
    1 cup freshly grated cheese
    1/4 cup thinly sliced fresh basil

    Preparation

    1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
    2. Prepare fettuccine according to package directions.
    3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.

    Source: http://www.myrecipes.com/recipe/fettuccine-zucchini-pecans-50400000116220/
  15. sister herb
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    Pecan-Honey Butter

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    1/2 cup butter, softened
    1/2 cup finely chopped toasted pecans
    2 tablespoons honey

    Preparation

    1. Stir together butter, pecans, and honey. Store in refrigerator up to 1 week, or freeze up to 1 month.
    2. Note: Be sure to cool pecans completely after toasting.
    Toasting Pecans:

    Serves: 1 cup

    Ingredients
    • 1 cup raw pecans
    • 1 tablespoon butter
    Instructions
    1. Preheat oven to 350 degrees F/175 C. In a small bowl toss the raw pecans with butter until evenly coated. Spread the pecans in a single layer on a non-stick cookie sheet or a lined baking sheet with parchment paper. Bake for 5-10 minutes until aromatic. Allow to completely cool before eating/using.

    Source: http://www.myrecipes.com/recipe/pecan-honey-butter-10000001932549/
  16. sister herb
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    Cashew Chicken Recipe

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    Yield: Serves 4-6.

    Ingredients

    • 4 skinless, boneless, chicken breasts (about 1 1/2 to 1 3/4 pounds total), cut into 1-inch cubes
    • Peanut oil (about 3/4 cup, can substitute other vegetable oil)
    • Chili Powder (about 3 Tbsp)
    • Tamari (about 1/2 cup) (if you don't have access to tamari you can substitute soy sauce, use Wheat-free tamari or soy sauce if you need to cook gluten-free)
    • Honey (about 1/2 cup)
    • 2 cups raw cashews
    • Salt
    • 3 cups roughly chopped onions (about 2 medium large onions)
    • 3 cups roughly chopped mushrooms

    Optional

    • 1-2 teaspoons minced fresh ginger
    • 1/4 cup chopped green onion greens

    Method


    1 Marinate the chicken. Place the cubed chicken in a medium bowl. Add the oil. Add the tamari until the marinade turns dark brown (about 2 Tbsp per breast). Sprinkle the chili powder over the chicken pieces while stirring, so that each piece of chicken gets well coated with the chili powder and marinade. Stir in the honey, about 2 tablespoons for each breast. Add chopped ginger if using. Marinate for 1/2 hour to several hours, the longer the better.

    2 Heat a skillet on medium high heat. Spread the cashews in a single layer over the bottom of the pan. Stir until lightly browned, remove from heat.

    3 Heat a large skillet on medium high heat. Working in batches if needed so you don't crowd the pan, use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the extra marinade. Sauté the chicken pieces until just cooked through, remove from the pan and set aside. Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria). Pour off all but 1 Tbsp of the marinade into a separate bowl and reserve.

    [​IMG] [​IMG]
    [​IMG] [​IMG]

    4 In the same pan, sauté the onions on medium high to high heat for several minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add some reserved marinade to the pan if necessary.

    5 Combine chicken, mushrooms, onions, with the cashews. Stir in onion greens (if using) right before serving. Serve over rice.

    Source: http://www.simplyrecipes.com/recipes/marcs_cashew_chicken/#comments
  17. sister herb
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    Chocolate Chestnut Cake
    (Bolo de Chocolate com Castanhas)
    Portugese dessert

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    Ingredients:
    1 cup chestnuts, deshelled and chopped
    1 cup sugar
    1 teaspoon vanilla extract
    8 tablespoons butter
    1/2 tablespoon baking powder
    2 tablespoons flour
    1 cup dark chocolate
    1 pinch salt
    6 eggs

    Directions:

    1) Preheat the oven to 355 degrees fahrenheit/180 C.
    2) In a saucepan on medium heat melt the butter, dark chocolate, and sugar. Stir it well as it melts.
    3) Once it has reached a smooth and even consistency, pour it into a bowl and add the chopped chestnuts, salt, eggs, flour, vanilla extract, and baking powder.
    4) Stir it well until it is mixed evenly and then pour it into a greased baking mold.
    5) Bake in the oven for about 25-30 minutes or until slightly browned on top.
    6) Let it cool for about 5-10 minutes, remove from the baking mold, and serve.

    Source; http://www.easyportugueserecipes.com/chocolate-chestnut-cake/
  18. sister herb
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    Roasted Eggplant and Walnut Dip

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    1 medium eggplant, halved lengthwise
    1 tablespoon olive oil
    3 medium garlic cloves, peeled
    1 cup raw walnuts, toasted
    1/3 cup fresh Italian parsley, coarsely chopped
    1 tablespoon freshly squeezed lemon juice
    1 tablespoon honey

    INSTRUCTIONS
    1. Heat the oven to 425 F/220 C and arrange a rack in the middle.
    2. Brush the cut side of the eggplant halves with olive oil and place them cut side down on a baking sheet. Place garlic on a piece of aluminum foil and pour remaining olive oil over top, fold up the foil to enclose, and put on the baking sheet with the eggplant. Roast until eggplant skin remains indented when pressed on and the cut side of the eggplant is browned, about 35 minutes.
    3. Set eggplant and garlic aside to cool, about 20 minutes.
    4. Using a food processor fitted with a blade attachment, chop walnuts until they are reduced to the size of peppercorns, about 25 pulses. Add parsley and roasted garlic and pulse until parsley is evenly minced, about 10 pulses.
    5. Scoop eggplant flesh from skin and add to the food processor along with lemon juice and honey. Season with salt and freshly ground black pepper and blend until smooth, about 30 seconds. Serve with toasts or crackers.

    Source: http://www.chow.com/recipes/13433-roasted-eggplant-and-walnut-dip
  19. sister herb
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    Cooooooooookie time...

    Hazelnut-Anise Cookies

    [​IMG]

    1 cup toasted hazelnuts, cooled
    1/2 cup granulated sugar
    1 3/4 cups all-purpose flour
    1/4 teaspoon fine salt
    2 teaspoons anise seed
    2 sticks (8 ounces) cold unsalted butter, cut into pieces

    INSTRUCTIONS
    1. Combine hazelnuts and sugar in the bowl of a food processor. Pulse about 10 times until nuts are finely ground; then add flour, salt, and anise seed and pulse to combine.
    2. Add butter and pulse until dough just comes together, about 1 minute. Divide dough in half and roll each half into a 1-1/2-inch-wide log. Wrap each log in plastic wrap and chill at least 1 hour or keep in the freezer for up to 1 month.
    3. If baking right away, heat the oven to 350 F/175 C and arange a rack in the middle. Once the dough has chilled, slice 1 log into 1/4-inch-thick rounds and place rounds about 1/2 inch apart on a baking sheet.
    4. Bake for 12 to 15 minutes until the bottom edges become pale and golden. Repeat with the other log. Cool cookies for about 5 minutes on the baking sheet, then transfer to a rack to cool completely.

    Source: http://www.chow.com/recipes/11391-hazelnut-anise-cookies

    P.S. I wouldn´t say no to the idea of dipping these cookies to the melted chocolate... no, I definately wouldn´t say no to it! ;)
  20. sister herb
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    Oven-Roasted Chestnuts

    [​IMG]

    1 pound chestnuts (about 3 cups)
    1/2 cup water

    INSTRUCTIONS

    1. Heat the oven to 475 F/245 C.
    2. Using a sharp knife, cut an “X” about 1 inch long through the shell on the flat side of each chestnut. Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they kiss. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.
    3. Pour the water into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375 F/190 C, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25 minutes more. Peel when cool enough to handle.

    Source: http://www.chow.com/recipes/29296-oven-roasted-chestnuts

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