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Oven Roasted Veggies with Mixed Nut Crumble

Description

An easy and healthy side dish with lots of variations.

Ingredients

  • 2 medium fennel bulbs, white parts only
  • 1 cup quartered mushrooms
  • 2 small zucchini cut into ½ inch slices
  • ½ cup sliced basil, separated
  • 1 lemon, sliced
  • 6 Roma tomatoes, quartered lengthways (or a small tub cherry tomatoes, halved)
  • 2 tablespoons Extra virgin olive oil
  • Salt and freshly ground pepper to taste

Crumble

  • 1 cup roughly chopped nuts of choice – hazelnut, walnut, almond, pecan, pistachio, Brazil, pine nuts, macadamia and cashew
  • ½ cup parmesan cheese

Instructions

  1. Preheat oven to 350°F.  Lightly oil or line an ovenproof dish.
  2. Combine nuts, half the basil and parmesan cheese and set aside.
  3. Slice fennel in half lengthwise, remove the core and slice into 6-8 wedges.
  4. Place in a large sieve with the mushrooms and zucchini and the remaining basil.
  5. Drizzle olive oil over vegetables and rub all over so they are fully coated. Season to taste with salt and pepper.
  6. Add tomatoes and lemon.
  7. Place in ovenproof dish and bake for 25 minutes, then scatter crumble over top.
  8. Bake for 10 minutes further or until vegetables are tender and crumble is golden.

Alternative roasted vegetable and nut pairing suggestions:

  • Eggplant – walnuts and macadamias
  • Winter squash – pecans and pine nuts
  • Brussel sprouts – cashews and hazelnuts
  • Peppers and potato – almonds and pistachios

Nut Butter

Description

You won’t go back to store bought nut butter after making your own. It’s easy to do, tastes so much fresher, you can use any nut or even a blend, and, most importantly, you know exactly what’s going in it.  All you need is a food processor or high-speed blender. Each nut behaves differently because of texture and oil content, and different processors will take different times, so it’s really a matter of experimentation. 

Ingredients

  • 1 cup of tree nuts (choose your favorite)

Instructions

  1. Roast 1 cup of nuts (you can use raw nuts, but the flavors and ability to make butter are greatly enhanced after roasting) in a 350°F oven for 8-12 minutes. The denser nuts, almonds, hazelnuts, Brazil nuts and macadamias, take a bit longer than walnuts, pecans and pistachios.  Check after 8 minutes – they should be just browning and aromatic.  Allow to cool to room temperature.  Hazelnuts can be bitter if you keep on the skin, so place the nuts in a dish towel and rub off most of the skin before processing.
  2. Processing the nuts – add nuts to food processor and pulse on and off – first to crumbs, then continue to process until a paste starts to form. Scrape down sides, then continue to process until desired consistency–this may take 10-12 minutes, sometimes up to 20 minutes in less powerful processors.  If it’s not looking like a paste is forming, add a few drops of a nut or olive oil to help the process. 
  3. Flavor (or not) – you may just like to eat your nut butter pure and natural, or make your own designer butter adding ingredients such as honey, maple syrup, soy, chili, nutmeg, chocolate (think Nutella), truffle oil, or stir in jam or jelly to make a swirl.

Tips

Storage – It’s best to store the nut butter in a sealed jar in the refrigerator where it will keep for up to a month.

Variations

  • Almond butter – Spread on warm bruschetta and top with sautéed mushrooms and sage.  Finish with a squeeze of lemon and pepper – wonderful with chanterelles if they’re in season.
  • Walnut butter – Spread on crackers then top with brie cheese and a fruit paste such as quince or fig.
  • Hazelnut butter – Add to a toasted tomato and cheese sandwich with some fresh basil leaves or arugula, and a drizzle of good olive oil to complete the experience.
  • Pecan butter – Delicious when spread on grain toast with honey and a sliced banana.
  • Pistachio butter – Spread on pizza crust before topping with vegetables or mortadella and mozzarella.
  • Cashew butter – Perfect for Asian inspired dishes, whisk with soy sauce and lime juice and toss though noodles just before serving.
  • Brazil nut butter – Avocado Toast spread with brazil nut butter adds a unique depth, and is especially great with a garnish of cherry tomatoes, mint and ricotta.
  • Macadamia Butter – Just like real butter, this makes the base to a wonderful healthy shortbread. Or, spread on hot scones with jam for a decadent treat.

Walnut and Cranberry Stuffed Sweet Potatoes

Description

By Jenny Shea Rawn, MS, MPH, RD, recipe developer and healthy food blogger at My Cape Cod Kitchen

Ingredients

  • 6 medium sweet potatoes, scrubbed
  • 1 cup California walnuts, chopped
  • 1 cup dried sweetened cranberries
  • 1/4 cup (4 tablespoons) salted butter, softened
  • 3 tablespoons dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons maple syrup

Instructions

  1. Preheat oven to 350℉ and line a baking sheet with foil.
  2. Pierce sweet potatoes a few times with a fork and place onto prepared baking sheet. Bake for 55 to 65 minutes, until sweet potatoes are tender when pierced with a fork or sharp knife. Let sweet potatoes cool slightly then slice open lengthwise and spread open slightly. Mash pulp of each sweet potato with a fork.
  3. Combine chopped walnuts, cranberries, butter, brown sugar, cinnamon and salt into a medium bowl; mix well.
  4. Mound each sweet potato with 1/3 cup cranberry walnut mixture. Place sweet potatoes back in oven and bake an additional 15 minutes, until topping is warm and fragrant. Remove sweet potatoes from oven.
  5. Drizzle sweet potatoes with maple syrup and serve warm.

Green Beans with Hazelnuts and Thyme

Description

These tender, lightly sauteed green beans will look gorgeous on any Thanksgiving table, but are also simple enough to make quickly for a casual dinner. Hazelnuts add their famous crunch and flavor in a surprisingly delicious pairing.

Ingredients

  • 2 pounds of fresh, slender green beans, trimmed
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh thyme, divided
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped darkly roasted and skinned Oregon hazelnuts

Instructions

  1. Bring a large pot of salted water to a boil. Add the beans and cook just until the beans are becoming tender, about 4-5 minutes.
  2. Remove from heat and immediately plunge the beans into ice water to stop the cooking and set the color.
  3. Drain well and set aside for up to several hours in the refrigerator.
  4. When ready to serve, melt the butter in a large skillet over medium high heat.
  5. Add 1 tablespoon of the thyme and gently sauté for 1 minute.
  6. Add the mustard and salt and stir to blend it into the butter.
  7. Add the beans to the skillet and sauté until the beans are just barely tender, which will take about 7 minutes.
  8. Toss with most of the hazelnuts and then transfer the beans to a serving bowl.
  9. Sprinkle with the remaining hazelnuts and the remaining 1 tablespoon of thyme.

Baked Potato and Melon Salad with Pistachio Vinaigrette

Description

This is the perfect picnic food, salad can be served warm or room temperature. The mix of the salty potatoes and the sweet melon is just perfect. Tastes amazing with some salty cured meat.

Ingredients

  • 1/3 cup shelled pistachio
  • 1/2 cup fresh parsley
  • 1/2 fresh basil
  • 3 tablespoons rice wine vinegar
  • 1/2 cup olive oil
  • Pinch of salt and pepper
  • 20 small potatoes, cut in half
  • 2 tablespoons olive oil
  • 1/3 honeydew melon, in chunks
  • 1/2 small red onion, finely chopped
  • 2 tablespoon grated parmesan

Instructions

  1. Start with the vinaigrette. Place the pistachios in a blender and grind fine.
  2. Add herbs, vinegar and oil and blend until smooth. If the vinaigrette is too thick just add a little more oil.
  3. Season with salt and pepper.
  4. Bake the potatoes tossed in oil, salt and pepper in the oven at 380F for about 20 minutes or 15 minutes in a air fryer. Let them cool off a little.
  5. In a serving bowl mix potatoes, melon, red onion and the vinaigrette, mix well and serve.

Hazelnut Grits

Description

Taste the flavor of Oregon’s state nut in chef Kei Ohdera’s Hazelnut Grits.

Ingredients

  • 1 tablespoon baking soda
  • 1 pint whole raw Oregon hazelnuts
  • 2 small onions, divided
  • 1 1/2 cups water
  • 2 tablespoons cornstarch mixed in 1/4 cup water
  • 5 tablespoons grapeseed oil, divided
  • 3 cloves garlic, minced
  • Salt and White pepper

Instructions

  1. In a medium saucepan, bring water to just a boil then reduce heat to medium-low until water is simmering. Add baking soda first, then hazelnuts. Simmer for 15 minutes or until the skins have softened. Drain hazelnuts and remove skins*. Pulse the hazelnuts several times in a food processor until finely chopped (approximately the size of a grain of rice). Set aside.
  2. Finely mince one onion and set aside.
  3. Take the second onion and slice evenly. Heat 1 tablespoon grapeseed oil in a medium saucepan over medium heat. Add the sliced onions to a saucepan and reduce heat to low. Cook until onions are soft and translucent, but not browned.
  4. Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
  5. Using an immersion blender, slowly pour in 3 tablespoons grapeseed oil and blend until smooth. Pour mixture through sieve to remove any chunks and set aside.
  6. Add remaining 1 tablespoon grapeseed oil to a separate pan and cook over medium heat. Once the oil is hot, add minced onion and garlic and cook for 1-2 minutes, being careful not to burn the garlic. Add finely chopped hazelnuts and onion-cornstarch mixture. Stirring continuously and cook until thickened and the mixture resembles the consistency of grits.
  7. This recipe is easily customized by adding toppings such as fried shallots and herbs such as cilantro and parsley.

*To remove skins, rub hazelnuts vigorously with a clean dish towel.

Whole Roasted Cauliflower with Pistachio Crumble and Green onion Cremè Fraiche

Description

Whole Roasted Cauliflower with Pistachio Crumble and Green Onion Crème Fraiche by Nancy Silverton.

Ingredients

Pistachio Paste:

  • ¼ cup / 55 g blended olive oil
  • ¼ cup / 30 g whole pistachios
  • 3 garlic cloves, smashed
  • 1 each, zest of lemon, peeled with peeler
  • 2 tablespoons / 3 g fresh oregano, finely chopped
  • 1 teaspoon / 1 g fresh thyme, finely chopped
  • ½ teaspoon / 3 g kosher salt

Green Onion Crème Fraiche:

  • ½ cup / 120 g crème fraiche
  • ¼ cup / 30 g scallions, minced
  • ¼ cup / 30 g shallots, minced
  • 1 garlic, grated with Microplane®
  • 1 teaspoon / 6 g kosher salt
  • ½ lemon, juiced

Whole Roasted Cauliflower: 

  • 1 each cauliflower, leaves intact
  • Kosher salt for seasoning cooking water / as needed
  • 3 tablespoons / 20 g olive oil blend
  • 1 teaspoon / 5 g kosher salt

Pistachio Topping:

  • 3 tablespoons / 20 g extra virgin olive oil
  • ½ teaspoon / 3 g flaky sea salt, such as Maldon sea salt
  • 3 tablespoons / 20 g pistachios, coarsely chopped
  • 1 tablespoon /3 g Micro Cilantro

Instructions

Pistachio Paste:
In a small sauce pot, combine oil, pistachios, garlic, and lemon zest and cook over medium heat until the garlic is light golden brown, and the nuts are toasted. Allow the mixture to cool to room temperature. In a food processor, add the mixture, oregano, thyme and salt. Pulse the mixture until the lemon zest is broken down and the nuts are chopped. Mixture will be like a chunky paste.

Green Onion Crème Fraiche:
In a small bowl, combine all ingredients, combine and set aside.

Whole Roasted Cauliflower: 

  1. Adjust the oven rack to the lowest position. Preheat the oven to 375°F (190°C).
  2. Fill a large stock pot with water and bring to a boil. Add kosher salt until the water tastes like the ocean. Place the whole cauliflower into the water. The cauliflower will float, and the leaves will stick out of the water. Cook for about 7 minutes. Using tongs, flip the cauliflower so the leaves are submerged and cook for another 3 minutes. Remove the cauliflower from the water and place onto a baking sheet. Allow to cool to room temperature. Pour off any excess water that had accumulated on the sheet pan and wipe dry. Drizzle the cauliflower with olive oil blend and sprinkle with 2 tsp (5 g) kosher salt.

Assembly:
Spread the pistachio paste evenly over the cauliflower. Place into the oven and roast for 12-15 minutes until golden brown and some spots have a slight char. Place on a plate or wooden board. Drizzle with the extra virgin olive oil, sprinkle flaky sea salt, chopped pistachios and Micro Cilantro. Serve with a side of the Green Onion Crème Fraiche.

Happy Seafood in a Lettuce Cup

Description

Recipe by celebrity Chef Martin Yan, who has traveled around the world, sharing the best of Chinese and American culture, food, and personal enrichment with multiple generations of audiences. His grand vision is shaped by more than 3,500 culinary and travel TV shows, 32 cookbooks, and several restaurants in North America and Asia.

Ingredients

Marinade:

1 tsp / 3.0 g cornstarch

¼ tsp / 1.5 g salt

1/8 tsp / 0.5 g white pepper

2 tsp / 9 g cooking oil

Seafood:

8 oz / 225 g medium raw shrimp, shelled, deveined and diced

4 oz / 115 g raw scallops, diced

Stir-fry Mixture:

2 tbsp / 27 g cooking oil

¼ cup / 20 g green onions, diced

¼ cup / 35 g water chestnuts, diced

¼ cup / 30 g carrot, diced

¼ cup / 60 ml broth, seafood, chicken or vegetarian

1 tbsp / 18 g oyster-flavored sauce

1 tsp / 5 g sesame seed oil

1 tsp / 3 g cornstarch mixed with 2 tsp / 10 g water

1/2 cup / 65 g pistachios, roasted

Assembly:

2 – 3 tbsp / 32 – 48 g Hoisin sauce

Lettuce (iceberg, butter or romaine), cut into 12 lettuce cups

DIRECTIONS

  1. Marinade: In a medium bowl, combine ingredients.
  2. Seafood: Add shrimp and scallops to marinade; stir to coat. Set aside for 30 minutes.
  3. Stir-fry Mixture: Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides.  Add seafood; toss and stir-fry for 2 minutes.  Remove seafood from wok.  Add green onions, water chestnuts and carrot; stir-fry until carrot is crisp tender.  Return seafood.  Add broth, oyster sauce and sesame oil. Add cornstarch solution; cook, stirring, until slightly thickened.  Add pistachios; toss well. 
  4. Assembly: To serve, spread a small amount of hoisin sauce in center of a lettuce cup. Add about 2- 3 tablespoons of stir-fry mixture in each lettuce cup and serve.

Hazelnut Pesto

Ingredients

  • 5 cups loosely packed basil leaves
  • 2 cloves garlic, peeled
  • ½ cup toasted Oregon hazelnuts
  • ½ cup shaved Parmesan cheese
  • ¾ cup extra virgin olive oil
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
  2. Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper. Transfer to a serving bowl or use in your favorite recipes.

PISTACHIO BERRY GOAT CHEESE SALAD

Ingredients

  • ¼ cup Roasted, salted pistachios, chopped
  • 6 ounces Goat cheese
  • ½ cup Sliced strawberries
  • 1 tablespoon Balsamic vinegar
  • 1 – 2 teaspoons Honey
  • 3 tablespoons Olive oil
  • Salt
  • Pepper
  • 8 ounces Prewashed baby lettuce salad greens or spring mix
  • 1 pint Raspberries
  • 1 cup Blueberries

Instructions

  1. Place the chopped pistachios on a plate. Divide the goat cheese into 16 equal pieces (about 1 teaspoon each) and roll into balls. Roll the cheese balls in the pistachios. Can be made up to 2 days ahead. Cover with plastic wrap and refrigerate.
  2. Put the strawberries in a blender with the vinegar, 1 teaspoon honey, olive oil and a pinch of both salt and pepper. Blend until smooth and creamy. Taste and add more honey, salt and/or pepper if desired. Can be made a day ahead. Store in a small jar or covered container and give a good shake before using.
  3. Put the salad greens in a large mixing bowl and toss with the dressing. Add the raspberries and blueberries and gently toss. Divide the salad among 6 salad plates and top each with 4 pistachio goat cheese balls.