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Archive for the ‘nuts’ Category

Anything Claudia Roden makes is fabulous. This recipe was adapted from the original by Rosa’s Yummy Yums blog, and I followed her lead.

Not only did it taste good, but it made a very enticing presentation. This Middle-Eastern meatloaf is a winner.

Kibbeh Saniyeh (modified slightly by me)

Ingredients For The “Baked Kibbeh” Base:
2/3 cup fine-ground bulgur
1 medium white onion, cut into quarters
1 pound ground turkey
1 teaspoon sea salt
Ground black pepper, to taste
1 1/2 teaspoon ground cinnamon
1 + 1 tablespoon vegetable oil (to grease the pan and the top of the kibbeh)

Ingredients For The “Onion & Pine Nut Topping”:
1 pound white onions, sliced (half-moon)
3 tablespoons extra-virgin olive oil
1/3 cup pine nuts
Sea salt, to taste
Ground black pepper, to taste
1/2 teaspoon ground cinnamon
1/3 teaspoon ground allspice
3 tablespoons pomegranate molasses

Method for the “Baked Kibbeh” base:
1. Cover the bulgur with water and let rest 10 minutes. Drain well.
2. In a food processor, purée the onion, then add the meat, salt, pepper, and cinnamon. Blend to a fine paste.
3. Add the drained bulgur and blend again in order to get a smooth, homogenous and soft paste.
4. Preheat the oven to 190° C (375° F). Oil a 26cm (10inch) diameter tart pan/dish and then press the paste into the bottom of the pan/dish with your hands.
5. Flatten and smooth the top. Rub with 1 tablespoons oil.
6. With a pointed knife, cut the kibbeh into 6 wedges through the center, and run the knife around the edges of the dish to release them.
7. Bake the kibbeh in the preheated oven for about 30-40 minutes, until browned.

Method for the “Topping”:
8. Meanwhile, fry the onions in the olive oil until they are golden brown, stirring often.
9. Add the pine nuts. Stir-fry until lightly golden.
10. Salt and pepper to taste, then add the cinnamon, allspice and the pomegranate molasses.
11. Continue cooking and stirring for about 1 minute.
12. Spread the onion mixture over the top of the kibbeh and serve.

Makes 4 – 6 servings.

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Best. Hamentashen. Ever. Made these last week. The crust on these is amazing. The filling is fantastic (I used almond butter instead of peanut butter), and I will definitely be trying other fillings with this amazing recipe, too.

Chocolate almond butter hamentashen (from one of my favorite blogs, Couldn’t Be Parve)

filling:

6 tablespoons almond butter

1/4 cup powdered sugar

1 stick (4 ounces) unsalted margarine

4 ounces unsweetened chocolate, coarsely chopped

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs, cold

2 tablespoons AP flour

dough:

2 cups AP flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 stick (4 ounces) unsalted margarine

1 cup sugar

1 egg

2 teaspoons vanilla extract

To make filling: Combine the almond butter and powdered sugar. Stir until well mixed. Set aside. Melt the margarine and chocolate over a double boiler, stirring frequently until smooth. Alternatively, melt in a microwave in a medium bowl at 50% power, stirring every 30 seconds until melted. (this is what I did). Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring until fully incorporated before adding the other egg. Add the flour and stir with a spoon until the mixture is smooth and glossy, and the batter comes away from the side of the pan. Pinch off pea-sized pieces of the almond butter mixture and add to the chocolate batter. Repeat until the almond butter is used up. Stir the batter well to distribute the almond butter.

To make the dough: Thoroughly mix together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the margarine and sugar until light and fluffy. Beat in egg and vanilla extract. On low speed add flour mixture and beat until just incorporated. Form the dough into 2 flat patties. Wrap and refrigerate the patties until firm enough to roll, preferably several hours or overnight.

To make the cookies: Preheat the oven to 350 degrees F. Remove one of the dough patties and let it sit until soft enough to roll, but still firm. Roll the dough between two pieces of waxed or parchment paper until it is 1/8″ thick. Cut out rounds using a 3″ round cookie cutter or the rim of a drinking glass, dipping the edges of the cutter in flour as necessary to prevent sticking. Repeat with the remaining disk and the scraps.

Place the cookies 1/2″ apart on a parchment-lined cookie sheet. Scoop and place 1 level teaspoon of filling in the center of each cookie. Fold up the three sides of the cookie to make a triangle with the filling visible in the middle. Pinch the edges well to seal the corners.

Bake hamentashen until pale golden at the edges, about 12 minutes. Let sit for 2 minutes and then transfer to a cooling rack and let them cool completely.

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These savory muffins worked perfectly with a salad the other night. I used the Daiya cheddar style shreds, and I am very pleased with both their flavor, melting, and usability. A great vegan treat.

“Cheddar” herb muffins (from Bittersweet blog)

1 cup unsweetened nondairy milk

1/3 cup olive oil

1 teaspoon apple cider vinegar

1 3/4 cup AP flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

4 ounces (1/2 package) Daiya cheddar style shreds

1/3 cup chopped scallions

1/4 cup chopped fresh basil

3 tablespoons chopped fresh dill

1/2 cup chopped walnuts, toasted

Preheat oven to 375 degrees F, and lightly grease 9 – 12 muffin tins.

In a large measuring pitcher, combine the nondairy milk, oil, and vinegar. Stir well and let sit for at least 5 minutes for the “milk” to curdle.

Meanwhile, in a separate bol, whisk together the flour, baking soda and powder, salt, paprika, and pepper, making sure that all of the ingredients are distributed evenly throughout the mixture. Add in the “cheese,” chopped herbs, and walnuts, and mix well.

Pour the pitcher of wet ingredients into the bowl of dry, and use a wide spatula to bring the two together, stirring as few times as possible to create a mostly smooth batter. A few lumps are ok.

Scoop the batter into your prepared muffin tin, mounding it up in the centers. Move your muffin tin into the oven, and bake for 15 – 20 minutes, until a toothpick inserted into the centers comes out clean and dry. You can place the tin under the broiler for 1 – 3 minutes if you want the muffins a little more golden.

Let rest for 10 minutes in the tin, then transfer to a wire rack for cooling. Serve warm or toasted.

 

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These amazing little cookies require no flour, which makes them good for Passover. Or anytime.

Crispy chewy almond cookies (from KeepItSimpleFoods blog) – check out the nice instruction photos there

4 egg whites

2 cups powdered sugar

1 cup almonds (ground)

1 tablespoon almond extract

1 pinch salt

Preheat oven to 350 degrees F. Pulse almonds in a food processor until coarse.

Toast almond bits on the stove top over low heat, until fragrant. This only takes a few minutes. Set aside to cool.

In a mixing bowl, combine egg whites, powdered sugar, and almond extract. Whisk together briskly. Once cooled, add the almond bits. Combine and add a scant pinch of salt.

Line a cookie sheet with parchment and spoon the batter onto the paper. The batter will be very runny and rather unruly, so leave plenty of room between cookies and be gentle when sliding the cookie sheet into the oven.

Bake for approximately 13 minutes. The cookies turn a nice golden brown when done. They will also be fragile, and a little sticky, so be careful when removing from the parchment. Makes about a dozen cookies.

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This dish was packed with flavor, and yet the pesto had no cheese/or substitutes, and very little oil. It just shows you how the right herbs and seasonings can pack a nice wallop into a dish and make it extraordinary.

Chicken and farfalle salad with walnut pesto (from CookingLight)

2 cups uncooked farfalle (I used multi-grain, from Barilla)

2 cups cubed cooked skinless boneless chicken breast

1 cup quartered grape or cherry tomatoes

2 tablespoons chopped pitted kalamata olives

walnut pesto:

1 cup basil leaves

1/2 cup fresh parsley leaves

3 tablespoons coarsely chopped walnuts, toasted

1 1/2 tablespoon extra virgin oilve oil

1 tablespoon white wine vinegar

1/2 teaspoon salt

1 garlic clove

curly leafed lettuce leaves

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, rinse with water. Combine pasta, chicken, tomatoes, and olives in a large bowl.

To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place a lettuc leaf on each of 4 plates; top each serving with salad mixture. Serves 4.

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This dinner has beautiful colors, great taste, and amazing texture. We really liked it.

Curried vegetable stew (from Veggie num num)(modified slightly by me)

2 tablespoons vegetable oil

1 onion, diced

3 garlic cloves, minced

several slices jarred chile, diced

2 teaspoons fennel seeds

2 teaspoons curry powder

3 potatoes, roughly chopped

3 carrots, peeled and roughly chopped

1 zucchini, roughly chopped

1/2 an iceberg lettuce, roughly chopped

1 cup pearl barley

3/4 cup raw almonds

5 pint vegetable stock

Heat oil in a good sized pot, fry the onion over a medium heat for a minute or two, add the garlic and chili and continue to cook for another quick minute.

Add the fennel seeds and the curry powder with a splash of vegetable stock, fry until the curry powder, stock, and onion form a paste, being careful not to burn the curry powder and fennel seeds.

Add the potatoes and carrots with a little more stock and continue to cook over a medium heat for a few minutes, tossing the vegetables around to coat well in the curry mixture.

Add the barley and almonds, toss to combine and then add the remainder of the stock, bringing to a gentle boil, allowing to simmer for 40 minutes, stirring occasionally, until the barley is soft and the stew is thick.

Add the diced zucchini and stir, cooking for another 5 minutes. Add and stir through the lettuce just before serving. Makes 4 – 6 servings.

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With my appreciation and a great big Shout-Out to Shoshana at Couldn’t Be Parve blog. These cookies rock. And so easy to make. I must admit, I was a disbeliever that you could actually make cookies without flour, but let the record show that this recipe is for real. I used crunchy almond butter instead of peanut butter, and a combo fruit jam of strawberry, blueberry, and pomegranate. These are fantastic. As Shoshana suggested, these would work great for Passover, and for all of my gluten-free friends, too.

Almond butter and jelly sandwich cookies

1 cup almond butter, plus additional for making the sandwiches

1 cup brown sugar (a combination of white and brown will work well too)

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

filling:

almond butter

your favorite jam

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar, gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking. Bake the cookies for 10 – 12 minutes, or until lightly set and browning around the edges (mine were actually done in 9 minutes!). The tops should still be light.

Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.

Turn half of the cookies over and spread the bottoms with a thin layer of almond butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies. Makes 12 or 13 sandwiches, depending how big you made your cookies (I only had 12, original recipe called for 13).

 

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