Tag: walnuts

Breakfast

Santa’s Nutola

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My dear friends, Mr. & Mrs. Santa, often visit me for summer holiday to escape the North Pole cold. During one visit they brought Santa’s delicious Nutola to have for breakfast. Wow! It was almost as magical as the reindeer on Christmas Eve. It’s wonderful with yogurt or as a snack. I made a batch and froze much of the batch to enjoy later.

Thanks, Santa and Mrs. Claus, for sharing this wonderful recipe with me

Santa’s Nutola

INGREDIENTS:
  • 1 lb. flaked coconut
  • 1 lb. chopped pecans, chopped and whole
  • 1 lb. cashews, salted & roasted (or raw)
  • 1 lb. almonds shaved, slivered and whole (1/3 each)
  • 1 lb. walnut pieces
  • 1 lb. hazelnuts (pound them in a bag to smash)
  • 1 lb.  sunflower seeds, raw or roasted
  • 1 lb. pumpkin seeds, raw or roasted
  • 1 cup honey (heat to melt)
  • 1-2 tablespoons vanilla
  • 1/2 cup maple syrup (optional)
  • 1 tablespoon cinnamon
  • dash of kosher salt
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Roast coconut on a large cookie sheet until light brown.  Watch closely.  Cool.
  3. Combine all nuts.  Sift before roasting.
  4. Using two cookie sheets, roast nuts about 10-15 minutes, until warm. Pour nuts into large mixing bowl.
  5. Heat honey.  Remove from heat. Add vanilla and maple syrup.
  6. Coat nuts and toss.
  7. Sprinkle with cinnamon and kosher salt.  Toss again until thoroughly mixed.
  8. Pour into the two cookie sheets.  Roast again for 10-15 minutes.
  9. Cool completely in the pans.  Break apart and store in air tight container. Note: It freezes well.

Recipe from My good friends the Portwoods/aka Dallas Santa

Salads

Kale Apple Salad

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Kale salad is a favorite of mine and this Kale Apple Salad is perfect for Fall and Winter, perhaps even for your Thanksgiving meal. I added Craisins to the salad and like the addition. I ate the leftovers 2 days later and the entire salad, including the apples were perfect.

Kale Apple Salad

INGREDIENTS:
  • Dressing:
    • 1/4 cup of Extra Virgin Olive Oil
    • 1 tsp of Whole Grain Mustard
    • 2 Tbsp of Champagne Vinegar
    • 1/2 tsp of Honey
    • Salt and Pepper
  • Salad:
    • 1 Bunch of Kale, leaves removed from the stem and leaves cut into bite size pieces
    • 1 Granny Smith Apple, peeled and sliced
    • 1/4 cup of Toasted Chopped Walnuts
    • 1/4 cup Craisins (optional)
    • 1/2 cup of Goat Cheese Crumbles (I used Feta)
    • Salt and Pepper, to taste
DIRECTIONS:
  1. To make the dressing, add all the dressing ingredients in a jar, close it tightly with a lid and shake for about 30 seconds, set aside.
  2. Add the freshly washed and trimmed kale leaves to a large bowl, add about one tablespoon of olive oil and using clean hands, massage the kale (kind of scrunching it in your hands) for about 1 minute.
  3. Add the slices of apple, toasted walnut, touch of salt and pepper and the dressing. Give everything a good gentle toss and right before serving, top with the goat cheese (or feta) crumbles.

Recipe from LauraintheKitchen

Garden · Health · New Favorite · Salads · Vegan · Vegetarian

Arugula and Cinnamon Basil Salad

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Cinnamon Basil…who knew there was such a thing.  I grew Cinnamon Basil in my garden, not really sure what I would do with it.  It truly has a cinnamon essence and is great in salads.  I adapted this recipe, adding chopped walnuts and Craisins to add a fruity, crunchy addition to the salad.  Next time, I may add a little crumbled goat cheese.  Mmmmm.

ARUGULA AND CINNAMON BASIL SALAD

6 cups rocket (arugula)
1 cup cinnamon basil, torn (I used a little less)
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts
1/2 cup Craisins

DRESSING

1/3 cup red wine vinegar
2 tablespoons water
1/2 cup olive oil
1/4 cup sugar
1 dash salt

  • Put the dressing ingredients in a jar, cover, and shake well.
  • Put the rocket, onion, walnuts, Craisins, and basil in a salad bowl and toss, with a little dressing.

Recipe adapted from Food52.com

New Favorite · Salads · Vegetarian

Beet and Goat Cheese Salad

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Our CSA was loaded with beets this year and I’ve struggled with recipes to use one of my least favorite vegetables.  Memories of canned, chopped beets in the school lunch flood my memory when I think of beets, but thank goodness there are so many wonderful ways to eat fresh, colorful beets.

I do enjoy a beet goat cheese salad so I whipped one up starting with a wonderful recipe but adapting it to use mixed greens and vinaigrette I had on hand.  It was delicious and I was able to put the lunchroom flashback to rest.

BEET AND GOAT CHEESE SALAD

2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
Vinaigrette dressing of your choice (I used Brianna Champagne Vinaigrette)
1/2 cup walnuts
1 bunch of mixed greens
4 ounces goat cheese, (preferably aged goat cheese) crumbled

  • Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes.
  • When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
  • Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing.
  • Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
  • Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
  • Toss the greens with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.

Adapted from:  http://www.foodnetwork.com/recipes/food-network-kitchens/beet-salad-with-walnuts-and-goat-cheese-recipe.html?oc=linkback

Gluten Free · New Favorite · Salads · Vegan · Vegetarian

Strawberry, Blueberry and Spinach Salad

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It’s salad time, again.  I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!

What a yummy patriotic salad to share this Memorial Day weekend.

STRAWBERRY AND SPINACH SALAD

Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)

 Sweet Balsamic Dressing

1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste

  • Blend salad dressing ingredients together and chill.
  • When ready to serve, toss salad with dressing and serve immediately.

Recipe from Faithfulprovisions.com

New Favorite · Skinny

Cocoa Roasted Almonds…nuttin’ to it!

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Everyone in my life knows I’m a little nuts about nuts.  Last week I purchased a box of cocoa roasted almonds at my local King Soopers and loved them!  The bit of sweetness along with the nut crunch and cocoa blast was divine.

Cocoa Roasted Almonds

I searched the web and discovered a low-cal recipe: www.ehow.com/how_5850786_make-cocoa-roasted-almond-recipe.html

They were easy to make and store well.  I had dry ingredients left over, so I tried the recipe with English Walnuts.  They were equally wonderful!  Cocoa roasted almonds and walnuts are my new, favorite afternoon snack!

COCOA ROASTED ALMONDS

1 pound raw, shelled almonds
cooking spray
8 Stevia sweetener packets (next time, I’ll try it with powdered sugar)
1/4 teaspoon popcorn salt
2 teaspoons cornstarch
1/4 cup cocoa powder

  • Pour the almonds in a large bowl.  Spray the almonds lightly. Toss the almonds and spray again, to assure that the almonds are lightly coated.
  • In a small bowl, combine the Stevia, salt, cornstarch and cocoa powder. Pour the dry ingredients over the almonds and toss to thoroughly coat the almonds.
  • Line a baking sheet with parchment or wax paper. Bake at 250 degrees for 25 minutes, stirring every 8 minutes. Remove from the oven and place the almonds (or walnuts) on paper towels. Cool.

Each almond has about 7 calories.

Nuttin’ to it!

Recipe adapted from ehow.com Cocoa Roasted Almonds