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Archive for the ‘Nuts’ Category

Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Makes 12 servings

Vinaigrette Dressing

  • 1/4 cup minced shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1/4 cup champagne vinegar
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup walnut oil

Salad

  • 1 1/2 cups shelled walnuts
  • 2 lb green beans, trimmed
  • 1 small head cauliflower, cut into small florets (4 cups)
  • 2 cups shredded carrots
  • 1 large red bell pepper, seeded, cut into thin strips
  • 1 large yellow bell pepper, seeded, cut into thin strips
  • 1 small red onion, halved, thinly sliced
  • 1 head radicchio (6 oz), coarsely shredded
  1. Dressing: In small bowl, whisk all ingredients except oil until mixed.  Gradually add oil, whisking until dressing is emulsified. 
  2. Salad: Heat oven to 350°F.  toast walnuts on baking sheet 10 minutes or until fragrant; cool.  In large pot of boiling, salted water, cook green beans and cauliflower together, 5-7 minutes, stirring once or twice, until crisp-tender.  Drain in colander; rinse under cold running water until cool; drain again.  Pat dry with paper towel; transfer to a bowl. 
  3. Add remaining salad ingredients and toasted walnuts.  Re-whisk dressing a pour over salad; toss gently to coat.  Transfer to a salad bowl.  Serve at room temperature. 

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Serves 4

  • 4 skinless, boneless chicken breasts (4 oz each)
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup fresh snow peas
  • 1/2 cup roasted cashews
  • 2 green onions, thinly sliced
  1. Cut chicken into thin strips about 2 inches long and set aside.  Blend soy sauce, broth and cornstarch in a small bowl; set aside. 
  2. Heat 1 tbsp of oil in a wok or large heavy skillet over high heat.  Add chicken.  Stir-fry for 3 minutes or until no longer pink.  Remove from wok with slotted spoon. 
  3. Add remaining oil to wok.  Add onion, garlic, cashews and snow peas and stir-fry for 3 minutes or until snow peas are crisp-tender.  Return chicken to wok.
  4. Stir broth mixture to wok.  Stir-fry for 2 minutes or until sauce is clear and chicken is heated through.  Sprinkle with green onion slices.  Serve immediately. 

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Serves 4

  • 4 skinless, boneless chicken breasts (5 oz each)
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 cup chicken broth
  • 1 pkg (10 oz) frozen broccoli, thawed
  • 1/4 cup sliced almonds

For the sauce:

  • 3 tbsp butter or margarine
  • 3 cloves garlic, minced
  • 2 1/4 cups chicken broth
  • 3 tbsp all-purpose flour
  • 1 cup grated Romano cheese, divided
  1. Preheat oven to 350°F.  Grease a large, shallow baking dish.
  2. Dredge chicken in flour.  In a large skillet, heat oil over medium heat.  Add chicken; cook, turning once, until golden, about 10 minutes.  Stir in broth.  Reduce heat to medium-low.  Cover; simmer for 15 minutes. 
  3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat.  Add garlic; sauté for 1 minute.  Reduce heat to low.  Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes. 
  4. Drain pan juices from chicken; combine with sauce.  Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes. 
  5. Arrange broccoli in prepared dish; pour half of sauce on top.  Place chicken over broccoli; top with remaining sauce.  Sprinkle with almonds.  Bake for 25 minutes.  Remove from oven; sprinkle with remaining Romano.  Bake for 5 minutes longer.

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Serves 4

  • 1 pint large strawberries
  • 4 kiwis
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp orange liqueur or orange juice
  • pinch of cinnamon
  • 2 tbsp sliced almonds
  1. Rinse the strawberries and pat dry with paper towel.  Cut or pull out of the leaves as well as the hulls of the strawberries with a paring knife.  Peel kiwis with the knife. 
  2. Cut the strawberries and kiwis into 1/4 inch thick slices.  Arrange the fruit in overlapping layers on a serving dish. 
  3. In a small bowl, mix the lemon juice, honey, liqueur, and cinnamon until blended to make the orange dressing.  Drizzle the fruit with the dressing.  Cover the salad and refrigerate for 1 hour to let the flavors develop. 
  4. Toast the almonds in a dry skillet over medium heat until golden brown.  Set aside.  Before serving, sprinkle the almonds over the fruit. 

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Makes 6 servings

  • 2 1/2 pounds tiny new red potatoes, halved or quartered
  • 1 medium red onion, cut in wedges
  • 1/4 cup olive oil, divided
  • 2 tablespoons snipped fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 medium red sweet pepper, cut into bite-sized strips
  • 3 tablespoons pine nuts, toasted
  1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
  2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
  3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature.

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Makes 4 servings

  • 4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
  • 2 tablespoons crumbled Gorgonzola or blue cheese
  • 2 tablespoons soft onion-garlic cream cheese
  • 1 to 2 tablespoons butter, softened
  • 1 tablespoon chopped pine nuts or walnuts, toasted
  • Salt
  • Thinly sliced fresh basil or chopped parsley
  1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)
  2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.
  3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley.

To Grill Directly:Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)

To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)

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Makes 6 servings

  • 6 medium skinless, boneless chicken breast halves
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. butter
  • 1 14-oz. can unsweetened coconut milk
  • 1/3 cup cold water
  • 1 Tbsp. cornstarch
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup snipped dried apricots
  • 1 tsp. finely shredded lemon peel
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 3 cups hot cooked rice
  • 1/3 cup golden raisins
  • 2 green onions, thinly bias sliced
  1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
  2. In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
  3. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions.

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Makes 12 servings

  •  1 pkg (12 oz) all-butter loaf or pound cake, quartered
  • 6 tbsp unsalted butter, melted
  • 1/2 cup sliced almonds
  • 1 1/2 tsp pumpkin pie spice
  • 5 Rome apples (about 2 lbs), peeled, cored and thinly sliced
  • 2 pkg (4.4 oz each) fresh blueberries, rinsed
  • 1/2 cup packaged light-brown sugar
  • 2 tbsp cold unsalted butter, cut up
  • vanilla ice cream or whipped cream, for serving
  1. Heat oven to 350°F.  Coat a 2 quart deep baking dish with nonstick cooking spray.  Set aside. 
  2. Place half of the pound cake in a food processor.  Pulse until no large pieces remain.  Add second half of the pound cake and pulse until crumbs are formed.  Transfer to a large bowl.  Stir in melted butter, almonds and 1 tsp of the pumpkin pie spice until blended. 
  3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 tsp pumpkin pie spice.  Toss to combine. 
  4. Sprinkle 1/2 cup of the crumb mixture into bottom of prepared dish, coating evenly.  Top with half of the apple mixture and half of the remaining crumb mixture.  Repeat, ending with crumb mixture.  Dot top of mixture with cold butter pieces and cover dish with foil. 
  5. Bake at 350°F for 30 minutes.  Remove from oven; cool at least 15 minutes before serving with ice cream or whipped cream on side, if desired. 

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