Category: Nuts

Baking · Chocolate · Do-ahead · Nuts

The “Hello Dolly” bars

Belinda

These are very sweet but oh so good and oh so easy!

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 or 2 (12 oz) packages chocolate chips
2 (6 oz) packages butterscotch chips
1 (3 oz) package dessicated coconut
1 cup chopped nuts  (walnuts are nice)
1 can Eagle Brand condensed milk

Melt 1/2 cup butter in a 9 x 13 pyrex dish.
Sprinkle 1 1/2 cups graham cracker crumbs over the butter, mix and press to form a crust in the bottom of the pan.

Sprinkle the chocolate chips, butterscotch chips, coconut and chopped nuts evenly  over the crust.
Pour 1 can Eagle Brand condensed milk over the top.

Bake at 350 F for 30 minutes.
Cut into squares. The recipe makes about 36 squares and may be refrigerated before cutting – they become VERY hard, so you might need a pizza cutter or a very sharp knife!

Asian flavors · Curry · Do-ahead · Nuts · Sauces

Homemade Thai red curry sauce

Belinda

This is from fellow blogger “Pinch of Yum” and is just a wonderful sauce to have around.

The flavors of this sauce are pretty addictive and you will want plenty on hand to pour over everything!

Serves 4
1 can light coconut milk
2 tbsp peanut butter
2 tbsp curry paste
1 1/2 tbsp Thai fish sauce
2 tbsp fresh lime juice
3 tbsp brown sugar
1 tsp minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water of broth
extra crushed peanuts and scallions for topping

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic.
Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5 to 10 minutes.
When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust the consistency depending on how you will use it and how thick you want it.

If the sauce separates, just whisk vigorously to smooth out again.
Serve this sauce over rice noodles, chicken, fish, vegetables or any other way that sounds good to you!
Top with crushed peanuts and scallions

Notes
More time simmering = thicker, creamier and more flavorful sauce.
If you want a thinner sauce, simmer it for less time and plan to add a bit of additional liquid.
I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and / or peanuts to also adjust to your desired consistency

 

Dessert · Fruit · Gluten Free · Nuts

Roasted pineapple with mint, pistachios and honey

Belinda

This was recently posted in Bon Appetite Magazine, but I happen to have been making this very simple dessert for a while.

Serves 4

1/2 cup (packed) dark brown sugar
1/2 cup freshly squeezed orange juice
3 tbsp flowery honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup creme fraiche or Greek yoghurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tbsp torn fresh mint leaves

Preheat the oven to 450 F
Line a large rimmed baking sheet with parchment paper.
Stir the first 3 ingredients together in a large bowl until the sugar dissolves.
Add the pineapple wedges and toss to coat.
Let this marinade, tossing occasionally, for 10 to 20 minutes.
Place the pineapple, one flat side down, on the prepared cooking sheet; Reserve the marinade.

Roast the pineapple for 15 mins. Turn, brush with more marinade and roast until tender and caramelized, 10 to 20 minutes.
Drizzle over with the remaining marinade and let the pineapple cool slightly.

Divide the pineapple among plates. Spoon the creme fraiche or yoghurt alongside.
Garnish with the nuts and fresh mint.

Baking · Chocolate · Do-ahead · Gluten Free · Nuts

Easy, healthy homemade fruit, nut and seed chocolate

Belinda

This is the most divine chocolate you can eat, and you choose exactly what you want in it and how dark the chocolate is. Everyone swoons with this chocolate.

It almost doesn’t need a recipe so I will give you the guidelines;

This makes about 40 pieces, at least

You will need;

A double boiler, or a bowl to sit on top of a saucepan without the bottom of it touching the water you put in the saucepan.
A shallow 9” by 13” baking tray lined with aluminum foil (however, you can make as little or as much as you want and vary the size of the tray.

Ingredients

12 x 4oz bars of really good quality chocolate. I use Lindt and use 8 x 85% bars and 4  x 70% bars, sometimes using a couple of the “Lindt Intense orange” flavor, or “mint” flavor but you can put in anything you want.

Salted, skinned peanuts (It’s nice to have something salted against the sweetness of the chocolate)
pumpkin seeds
pistachio nuts
sunflower seeds
toasted slivered almonds
any other nuts you like, chopped very coarsely
raisins
dried cranberries
dried blueberries
dried apricots
crystallized ginger
any other dried fruit

2 fresh oranges, grated zest only (if you like a lovely orange flavor)

Method

You can really improvise with this, but all you do is break up the chocolate and put it in the top bowl of a double boiler.

Cut all the nuts until they are pretty similar in size and sprinkle all the fruits, nuts and seeds of your choice onto the lined baking tray.

Finely grate the zest of the two oranges and add to the chocolate in the bowl over medium heat so the water underneath is gently simmering. Stir occasionally until it has all melted.
Take off the stove and pour over all the fruits, nuts and seeds in the baking tray, shaking the baking tray so it spreads evenly into all the holes and crevices. Sprinkle a few bits and pieces of the fruit, nuts and seeds over the top for decoration and then refrigerate for 4 to 6 hours until set.

Remove the foil from underneath the chocolate, and start cutting it into chunks . Store in a container in the fridge and you will have divine chocolate for weeks!!

Gluten Free · Grains · Nuts · Salad · Vegetable-related

Wild rice, tomato, mozzarella, pistachio and mint salad with tangy yoghurt dressing

Belinda

A very healthy, interesting salad. A winner! Another great recipe from Aida Mollenkamp

1/2 cup uncooked wild rice
1/2 cup plain Greek yoghurt
4 tbsp extra virgin olive oil, plus extra for the tomatoes
3 tbsp champagne vinegar
Kosher salt and grund black pepper
pinch of sugar
1lb grape or cherry tomatoes
5 oz mixed baby greens such as kale, chard and tatsoi
8 green onions (scallions) , white and pale green parts thinly sliced
1/2 cup finely chopped pistachios
1/2 oz fresh mint, leaves torn just before serving
8 oz (or one large piece) of buffalo mozzarella

For the wild rice – Place 2 cups water or broth in a small saucepan and bring to a boil over high heat. Add a pinch of salt and stir in the wild rice. Bring everything back to a boil before reducing the heat to low to maintain a simmer.
Cook until the rice is chewy and tender but the grain is still intact, about 35 to 45 minutes.
Drain the rice in a sieve or fine-mesh colander, turn out onto a rimmed baking sheet and spread it out to cool.
Meanwhile, make the dressing.

For the dressing – Combine the yoghurt, olive oil, vinegar and a splash of water in a jar, close, and shake until well incorporated. To taste, dip a lettuce leaf in the dressing then add more sugar, salt or pepper , as desired.

For the salad – Halve the tomatoes and combine with a glug of oil and a pinch of salt, toss to coat and set aside briefly, at least 5 minutes. Meanwhile, tear the mozzarella into small chunks or if they’re ciliegine tear them in half.

When ready to serve, arrange the greens , tomatoes (without any juices) and scallions on a serving platter.
Toss the cooked wild rice with half of the dressing, then add to the salad.
Top with mozzarella, pistachios and mint and serve with additional dressing on the side

Do-ahead · Fish · Nuts

Quick salmon with a crunchy cheesy crust

Belinda
Who would have thought this combination of flavors would work so brilliantly!!  It’s fast, easy and gorgeous.
Serves 4
4x 6 oz salmon fillets, skin removed if you prefer
1/3 cup softened butter
4 tbsp toasted, slivered almonds
4 tbsp chopped fresh Italian parsley
1/2 cup Gruyere cheese, coarsely grated
Preheat the oven to 375 F
Season the salmon all over.
Liberally butter a shallow ovenproof dish big enough to take the fish in one layer.
Smear the salmon with the remaining butter
Mix together the almonds, parsley and Gruyere cheese, then press some on top of each piece of salmon.
Bake for 10 to 15 minutes, or until the topping is crisp and golden and the salmon is cooked.
Serve with baby buttered potatoes and a green salad.

 

Appetizer Vegetarian · Appetizers · Fish · Gluten Free · Grains · Nuts

Grilled parmesan polenta with olives, peppers, pine nuts and rosemary

Belinda

So many wonderful Mediterranean flavors and gluten free!

Serves 8 as starter or 6 as a main course

2 1/2 pints water
1 tsp salt
1/2 lb polenta (It’s recommended to use the instant variety, which cooks in 5 minutes)
3 tbsp butter
1/2 cup freshly grated parmesan cheese
3 red peppers
1 yellow pepper
extra virgin olive oil
2 cloves garlic, chopped
1 tbsp fresh rosemary, chopped
1/2 cup pitted and chopped kalamata olives
3 anchovy fillets, drained of oil and squished (optional, but I love them)
1/4 cup fresh pine nuts
sea salt

Bring the water to the boil in a large wide (not tall and narrow) saucepan.
Add the salt, then shake in the polenta from a height. Stir continuously, using a wooden spoon.
When the polenta is cooked (5 mins for instant polenta and about 20 mins for regular polenta), stir in the butter and parmesan cheese.
Tip it on to a shallow tray and spread out to 1/2 inch thick. Smooth the surface and leave to cool. The cooked polenta can be left at room temperature for several hours, or it can be made a day in advance, but should be kept covered and refrigerated.

Blacken the peppers over a hot gas flame until well charred, put them into a paper bag (I use a paper grocery bag) and clip it shut so the peppers can steam until cool. This makes it easy to remove the skins.
When cool, remove the skins, core and seeds, put them into a colander over a bowl to catch any precious juices, and cut into fine slices.

Heat 1 tbsp olive oil over a low heat in a small pan and add the garlic and rosemary. Cook gently until aromatic, but don’t let the garlic color.
Add the black olives and take off the heat, then stir in the peppers and any juices caught underneath the peppers.
If using anchovies, blend them into this mixture. This can all be prepared a few hours ahead; cover and keep it at room temperature.

Fry the pine nuts in a little oil until golden (make sure you keep moving them around in the pan or they will burn) and drain on a paper towel, sprinkling them with a little salt.

When ready to finish off the polenta, cut it into squares and brush it on both sides with olive oil.
Barbecue the pieces on both sides, or grill them on an indoor griddle until light brown and crispy.
Transfer the crispy pieces onto a serving platter, spoon on the pepper topping and add a smattering of toasted pine nuts.

Serve immediately with a good, interesting green salad.

Accompaniments · Holiday Food · Meat · Nuts

Cornbread, bacon, pecan and leek stuffing

Belinda

Another great stuffing to add to the repertoire

2 cups pecans
2 cornbread (rounds, squarers or loaves, 8 inches each) coarsely broken into 2 inch pieces (16 cups)
3 tbsp butter, cut into small pieces, plus more for the dish
8 slices smoked bacon, chopped into 1/2 inch pieces
4 celery stalks, chopped nto 1/2 inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2 inch pieces, rinsed well.
1 tbsp plus 1 tsp chopped fresh thyme
Coarse salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock (preferably homemade)
4 large eggs, lightly beaten

Preheat the oven to 350 F
Spread the pecans on a rimmed baking sheet. Toast in the oven for 7 minutes. let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.

Butter a 9 x 13 inch baking dish. Cook the bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes.
Reduce the heat to medium; add the celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes.
Stir in thyme and 1 1/4 tsp salt; season with pepper.
Transfer to a large bowl.

Return the skillet to medium-high heat, and add the stock; bring to a simmer, scraping up the brown bits and stirring constantly with a wooden spoon.
Add to the bowl with the bacon-vegetable mixture.
Stir in the eggs.
Gently mix in the cornbread mixture. (Do not overmix)
Transfer to a baking dish, dot the top with butter.
bake until golden brown, about 35 to 45 minutes

Do-ahead · Holiday Food · Nuts · Vegetable-related

Butternut squash, Brussels sprout and apple stuffing

Belinda

A lovely stuffing filled with vegetables. This can go Gluten Free if you use a GF bread like millet.

Serves 6

1lb butternut squash, cut into 1/2 “cubes
1lb Brussel sprouts, halved
1 Gala apple, cut into 1/2 inch dice
2 shallots, thinly sliced
4 tbsp olive oil, divided into 2 tbsp and 2 tbsp
1 cup onion, diced
1 cup celery, diced
10 thick slices of a bread of your choice: crusty sourdough dry cornbread, whole grain, GF….
*Prior to preparing the recipe, leave the bread out for a day to become slightly dry, then cut into cubes
1 1/2 cups vegetable,chicken or turkey broth (plus extra as needed)
1 tbsp fresh rosemary, chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1/3 cup dried cranberries
1/3 cup pecan or walnut halves, halved again
Sea salt and pepper to taste

Preheat the oven to 400 F

Toss the squash, Brussel sprouts, apples and shallots in 2 tbsp oil and season well with salt and pepper.
Roast till the vegetables are very tender, even until the Brussel sprouts are a little burnt at the edges and remove from the oven.

Reduce the heat to 350 F

Heat the other 2 tbsp oil in a large deep pan. Saute the onion and celery till translucent, abut 5 to 8 minutes.
Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, broth, cranberries, pecan or walnut halves and seasonings.
Stir the mix till the broth has almost entirely absorbed into the toasted bread.
Transfer to a baking dish or sheet and bake at 350 F for about 30 minutes.
Serve hot.

Dessert · Nuts

Cognac-glazed dried apricots with cinnamon-spiced yogurt

Belinda

Simplicity, sophistication and sensuality….

Serves 6

Yogurt

3 cups plain Greek yogurt
3/4 tsp ground cinnamon

Stir the yogurt and cinnamon in a medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.

Apricots

1 tbsp finely slivered orange peel (orange part only)
1 tbsp butter
2 tbsp sugar
1 lb dried Mediterranean apricots, halved and pitted, if they haven’t already been
1 cup plus 2 tbsp freshly squeezed orange juice
1/3 cup Cognac or other brandy
Toasted and/or glazed unsalted pistachios
Slivered fresh mint

Cook the orange peel in boiling water for 5 minutes. Drain and reserve the peel.
Melt the butter in a medium skillet over medium heat.
Whisk in the sugar.
Add the apricots; toss.
Saute until beginning to brown in spots, about 8 minutes.
Add 1 cup orange juice and reserved orange peel. Simmer, uncovered until the juice is reduced to a thick syrup and the apricots are tender, stirring occasionally, for about 8 minutes.

Add the Cognac or brandy to the simmering apricots; ignite with a long match.
Let the flames subside, shaking the skillet occasionally. Mix in the remaining 2 tbsp orange juice and simmer 1 minute.

Spoon the chilled yogurt onto 6 dessert dishes.
Spoon the warm apricots and syrup over.
Sprinkle with the pistachios and mint.