winning RECIPES by ghf46196

VIEWS: 9 PAGES: 9

									winning
RECIPES
                                                                                    Meet Ellie
                                                                                     Ellie Krieger is a registered
                                                                                     dietitian (RD) and host of a
                                                                                     network cooking show that
                                                                                     focuses on preparing fresh,
                                                                                     healthful meals and snacks.
                                                                                     Although she is extremely
Do you love Walnuts?                                                                 busy, she makes family time
                                                                                     a priority. She frequently
If so, you will love these winning recipes from the
                                                                                     capitalizes on milestones and
“I LOVE WALNUTS!” Recipe Contest. Over 800
                                                             holidays to bring people together, and of course uses
participants improved their favorite dishes by adding
                                                             homemade treats to tempt all taste buds.
walnuts, while incorporating healthy tips from Ellie
Krieger, MS, RD.                                             Ellie believes eating healthfully not only can be tasty
                                                             and enjoyable, it should be! Eating is one of life’s
Healthy cooking should be tasty and enjoyable.               glorious pleasures that you shouldn’t miss. The good
Walnuts are a wonderful whole food with many benefits.        news is that many foods are both good for you and
Using them in your favorite recipes is a great way to add    delicious. Sometimes making simple substitutions can
essential fats and other nutrients to your daily diet. An    turn a not-so-good-for-you recipe into a much healthier
ounce of walnuts provides 2.6 grams of the plant-based       one without compromising taste. Adding walnuts is a
omega-3 fatty acid alpha-linolenic acid (ALA), along         perfect example–they can add flavor, texture and
with 4 grams of protein, 2 grams of fiber and a variety of    provide important plant-based omega-3 fatty acids.
antioxidants, vitamins and minerals… making walnuts a
                                                             Throughout the I LOVE WALNUTS! Recipe Contest,
nutritious ingredient that is unique among nuts.
                                                             Ellie helped many lighten up even the most decadent
                                                             dishes and can now inspire you. So put your apron on
                                                             and reach for your walnuts.....let’s cook!
                       CONTENTS

Intro                                                   2
Meet Ellie                                              3
Asparagus and Walnut Puffs                              4
Buttermilk-Walnut Coffee Cake with Orange Essence       6
Summer-Fresh Confetti Walnut Quinoa Salad               8
Warm Orzo and Walnut Salad with
Garden Vegetables, Chevre and Herbs                     10
Penne with Red-Pepper Walnut Pesto                      12
Walnut, Cherry and Apricot Tart                         14
Cooking Tips                                            16




                                  2                                                     3
                                                        1 sheet puff pastry, 9 - 10 inches square and
                                                           1
                                                             /4-inch thick, thawed if frozen
                                                        1 cup ricotta cheese
                                                        1 cup finely grated Parmesan cheese
                                                        3 tablespoons finely chopped fresh basil
                                                           or 1/2 teaspoon dried basil
                                                        3
                                                          /4 cup finely chopped California walnuts
                                                        1
                                                          /2 teaspoon salt
                                                        1
                                                          /4 teaspoon freshly ground black pepper
                                                        16 - 24 asparagus spears
                                                           (2 or 3 per puff, depending on size)*
                                                        2 tablespoons walnut oil

                                                        *Note: Use only the tender asparagus tips, about the
                                                        top 4 inches from each spear, for this recipe. For variety,
                                                        use a combination of green and white asparagus.
                                                        Preheat oven to 400oF. Line a large baking sheet with
                                                        parchment paper or a baking mat.
                                                        Place the puff pastry sheet on your work surface. Cut
                                                        it in half, then cut each half into 4 strips, each about 2
                                                        inches wide. Place the strips on the prepared baking
                                                        sheet. If the pastry has become soft, refrigerate for
                                                        about 15 minutes before continuing.
                                                        In a medium bowl combine the ricotta, Parmesan,
                                                        basil, walnuts, salt and pepper, and stir until well mixed.
                                                        Spread about 3 tablespoons of cheese mixture over
                                                        each pastry strip, spreading it almost to the edge. Press
                                                        two or three asparagus spears into each cheese-topped
                                                        strip (the thickness of the asparagus will determine how
                                                        many spears are needed for each pastry). Drizzle with
                                                        walnut oil. Bake until pastry is puffed and golden and
                                                        the asparagus is tender, about 25 minutes.
Asparagus and Walnut Puffs
                                                        Makes 8 large puffs, or 8 servings
Carole Resnick, Cleveland, Ohio
                                                        Nutrients Per Serving: Calories: 370, Fat: 28 g, Saturated Fat: 6g, Protein:
                                                        12g, Carbohydrate: 19g, Cholesterol: 20mg, Sodium: 270 mg, Fiber: 2g
My recipe, Asparagus and Walnut Puffs is best in the
spring when the new crop of asparagus pokes through
the ground. The walnuts give the puffs a little extra
crunch which is nice, and of course, we all know the
many health benefits of walnuts. This recipe produces
a beautiful and tasty appetizer.

                            4                                                                  5
                                                         2-1/4 cups all-purpose flour
                                                         2 teaspoons cinnamon, divided
                                                         1
                                                           /2 teaspoon salt
                                                         1
                                                           /4 teaspoon ground ginger
                                                         1 cup light brown sugar
                                                         3
                                                           /4 cup granulated sugar
                                                         2 tablespoons freshly grated orange zest
                                                         3
                                                           /4 cup vegetable oil
                                                         1 cup chopped California walnuts
                                                         1 teaspoon baking powder
                                                         1 teaspoon baking soda
                                                         1 cup buttermilk
                                                         1 egg

                                                         Preheat oven to 350oF. Grease a 13 x 9 inch baking
                                                         pan or coat with nonstick cooking spray.
                                                         Combine flour, 1 teaspoon of the cinnamon, the salt
                                                         and ginger and sift together into a large bowl. Add the
                                                         brown sugar and granulated sugar and stir until the
                                                         sugars are mixed evenly with the flour. Add the orange
                                                         zest and oil and stir until the mixture is damp and
                                                         crumbly. Remove 3/4 cup of the crumbly mixture to a
                                                         small bowl and add the walnuts and the remaining 1
                                                         teaspoon cinnamon. Set aside, to use for topping later.
                                                         Add the baking powder and baking soda to the mixture
                                                         in the large bowl, then stir and toss to combine. In a
                                                         separate bowl, beat together buttermilk and egg, add
Buttermilk-Walnut Coffee Cake                            to the flour mixture. Stir just until the batter is blended;
with Orange Essence                                      don’t overmix, some lumps are okay. Pour into the
Karen Gulkin, Simpsonville, SC                           prepared baking pan and sprinkle evenly with the
This fantastic cake is inspired by my Grandma Mary       reserved topping mixture. Bake 40-45 minutes, or
who was my biggest influence for my love of cooking       until the center of the cake springs back when pressed
and creating in the kitchen. The orange zest and         lightly, or a toothpick inserted in the middle comes
ginger add an extra dimension, while the walnuts give    out clean.
it the crunch and richness it is famous for. Besides     Makes one 13 x 9 inch coffee cake, 20 servings
loving walnuts because of their health benefits, I love   Nutrients Per Serving: Calories: 250, Fat: 13 g, Saturated Fat: 1g, Protein: 3g,
the flavor and texture they give food. They are so        Carbohydrate: 31g, Cholesterol: 10mg, Sodium: 160 mg, Fiber: 1g
versatile and can be used in every type of dish.



                            6                                                                   7
                                                         1 teaspoon dried oregano leaves
                                                         1
                                                           /2 teaspoon ground cumin
                                                         1
                                                           /2 teaspoon salt, plus salt to taste
                                                         1
                                                           /2 teaspoon freshly ground black pepper
                                                         1 cup cooked corn kernels, or frozen corn
                                                         1
                                                           /2 English cucumber, quartered lengthwise,
                                                             seeded, and thinly sliced
                                                         6 - 8 oz. cherry tomatoes, halved, to make
                                                             about 1-1/2 cups
                                                         3
                                                           /4 cup chopped California walnuts, toasted
                                                         1
                                                           /2 cup crumbled feta cheese, preferably flavored
                                                             with garlic and herbs
                                                         1
                                                           /3 cup coarsely chopped, pitted, Kalamata olives
                                                         1
                                                           /4 cup chopped fresh parsley


                                                         Combine water and quinoa in a 2-quart saucepan and
                                                         bring to a boil over high heat. Cover the pan, turn the
                                                         heat to low, and simmer until the water is absorbed,
                                                         10 - 12 minutes. Set aside off heat for about 5
                                                         minutes, then stir and fluff the quinoa with a fork.
                                                         In large bowl, whisk together the walnut oil, lemon
                                                         juice, oregano, cumin, salt and pepper. Add corn,
                                                         cucumber, cherry tomatoes, walnuts, feta, olives,
Summer-Fresh Confetti Walnut                             parsley and quinoa, and stir and toss to coat with the
Quinoa Salad                                             dressing. Refrigerate until serving. Taste the salad, and
Priscilla Yee, Concord, CA                               season with additional salt, walnut oil and lemon juice
                                                         if you wish.
The rich flavor of walnut oil infuses every bit of this
                                                         Makes 6 - 8 cups salad, serving 8 - 10
colorful salad that is loaded with summer vegetables,
                                                         Nutrients Per Serving: Calories: 200, Fat: 13 g, Saturated Fat: 2g, Protein: 6g,
crunchy toasted walnuts and quinoa. This recipe was      Carbohydrate: 18g, Cholesterol: 5mg, Sodium: 250 mg, Fiber: 3g
inspired by the summer bounty of produce from my
Dad’s garden. It’s great served with grilled salmon      Toasting methods:
                                                            Bake walnuts on a cookie sheet, in a single layer, at 350°F
or chicken, or in a fun sandwich of lettuce-lined pita      for 8 to 10 minutes, checking frequently.
bread pockets or tortilla roll-ups.
                                                            Microwave walnuts in a single layer on a microwave-safe
                                                            plate on medium-high for 5 to 6 minutes, stirring every 2
1-1/2 cups water                                            minutes.
1 cup uncooked quinoa
                                                            Cook walnuts in a skillet at medium-high heat for 3 to 5
3 tablespoons walnut oil, plus additional
                                                            minutes, stirring frequently.
  oil if needed
3 tablespoons lemon juice, plus additional                  Regardless of method, walnuts can be toasted dry or with
                                                            a dash of oil.
  lemon juice if needed

                             8                                                                  9
                                                         1 cup uncooked orzo pasta
                                                         1
                                                           /2 cup chopped California walnuts, toasted
                                                         1
                                                           /2 cup halved small red grape tomatoes
                                                         1
                                                           /3 cup diced red bell pepper
                                                         1
                                                           /3 cup diced English cucumber, unpeeled
                                                         1
                                                           /4 cup chopped pitted Kalamata olives
                                                         2 tablespoons extra-virgin olive oil
                                                         2 tablespoons chopped fresh flat-leaf parsley leaves
                                                         1 tablespoon chopped fresh mint leaves
                                                         1 tablespoon chopped fresh chives
                                                         2 tablespoons fresh lemon juice
                                                         Salt and pepper to taste
                                                         3 ounces goat cheese, or chevre, crumbled
                                                            (plain or a garlic and herb flavored cheese)
                                                         Additional chopped or whole chives for garnish

                                                         Spray 6 (6 - 8 oz.) ramekins or custard cups with
                                                         nonstick cooking spray.
                                                         Have all the measured ingredients at hand when you
                                                         are ready to prepare the salad.
                                                         Cook the orzo in boiling salted water for 9 - 10
                                                         minutes, or according to package directions, until just
                                                         tender. Drain well. (If you are cooking the orzo well
                                                         ahead of time, after draining toss it with 2 tablespoons
                                                         additional olive oil, to keep it from sticking, then reheat
                                                         in a microwave before assembling the salad.)
                                                         In a large bowl, combine the walnuts, tomatoes, bell
                                                         pepper, cucumber, olives, olive oil, parsley, mint,
                                                         chives and lemon juice; mix well. Add the orzo. Stir
Warm Orzo and Walnut Salad with                          and toss to combine, then season with salt and pepper
Garden Vegetables, Chevre and Herbs                      to taste. Stir in the cheese. Divide the orzo salad evenly
                                                         among the prepared ramekins, packing it tightly.
Mary Hawkes, Prescott, AZ                                Invert onto individual serving plates, then gently
Warm Orzo and Walnut Salad with Garden Vegetables,       remove ramekins. Garnish with chives as desired.
Chevre and Herbs is a yummy salad I have been            Serve warm. Makes about 4-1/2 cups salad, serving 6
making for a couple of years. I have created several     *Note: The salad can also be served cold, or at room temperature. For a
                                                         simpler presentation, omit the ramekins and spoon the salad onto plates.
variations with different cheeses and various veggies
                                                         Nutrients Per Serving: Calories: 270, Fat: 20 g, Saturated Fat: 2g, Protein: 4g,
and herbs—depending on my gardens’ harvest. The          Carbohydrate: 20g, Cholesterol: 0mg, Sodium: 75 mg, Fiber: 3g
walnuts provide just the right touch of crunch to this
salad—and always add delicious flavor—along with a
“good for you boost.”

                          10                                                                    11
                                                         1
                                                          /2 cup extra-virgin olive oil
                                                         Salt and pepper to taste
                                                         1 pound dried penne pasta
                                                         Additional basil leaves for garnish
                                                         Additional grated cheese for serving

                                                         Note: Pesto recipe can also be doubled; freeze other half
                                                         and use within a month.
                                                         When storing, top pesto with some additional extra
                                                         virgin olive oil to keep it from drying out.
                                                         To make the pesto, place the garlic cloves in medium
                                                         saucepan, cover with about 2 inches of water and bring
                                                         to a boil. Reduce the heat and simmer for 5 minutes,
                                                         until the garlic has softened but is not mushy. Remove
                                                         the garlic using a slotted spoon and drain on paper
                                                         towels. Add the sun dried tomatoes to the garlic water,
                                                         return to a boil, then cover and simmer over low heat
                                                         for 8 - 10 minutes. Remove the tomatoes with a slotted
                                                         spoon and set aside on paper towels to drain.
                                                         Place the garlic and tomatoes in a food processor
                                                         fitted with a metal blade. Add the red pepper, walnuts,
Penne with Red-Pepper Walnut Pesto                       basil leaves and cheese, and process until very finely
Carrie Hornbeck, New York, NY                            chopped. Add the oil in 2 or 3 additions, stopping after
This recipe, actually inspired at a neighborhood         each to scrape down the sides of the bowl. Continue to
restaurant by a waiter’s comment that any veggie and     process until the pesto becomes a thick, smooth paste.
nut mix could constitute a pesto, is a perfect one for   Season with salt and pepper to taste. Scrape the pesto
a casual get-together. Walnuts are great because not     into a large bowl and set aside.
only are they a wholesome snack, but they lend           Cook the penne in a large pot of boiling, salted water
themselves beautifully to cooking. I add walnuts         for 10 - 12 minutes, or according to package directions,
wherever I can to lend a slightly sweet nutty flavor to   until just tender. Drain well, reserving about 1 cup of the
my cooking.                                              cooking water.
                                                         Add the penne to the pesto and toss to coat. Add the
2 - 3 cloves garlic, peeled
                                                         reserved pasta cooking water, a few tablespoons at a
1
  /2 cup sun dried tomatoes (dried, not oil-packed)
                                                         time (you will probably not need the entire cup) and
1
  /2 cup roasted, peeled red bell pepper
                                                         continue tossing until the penne is coated in an even,
    (available prepared, in jars)
                                                         creamy layer of pesto. Garnish with basil leaves, and
3
  /4 cup finely chopped California walnuts, toasted
                                                         pass additional grated cheese at the table. Serves 4 – 6
1 large bunch basil, stems removed
                                                         Nutrients Per Serving: Calories: 590, Fat: 32 g, Saturated Fat: 4.5g, Protein:
1
  /2 cup grated Pecorino Romano or                       15g, Carbohydrate: 61g, Cholesterol: 5mg, Sodium: 200 mg, Fiber: 4g
    Parmigiano-Reggiano cheese

                          12                                                                   13
                                                      1
                                                        /3 cup chopped dried apricots
                                                      1
                                                        /2 cup brandy or water
                                                      2 eggs
                                                      1 cup packed brown sugar
                                                      1
                                                        /2 cup flour
                                                      1 teaspoon vanilla
                                                      1
                                                        /2 cup chopped California walnuts
                                                      1
                                                        /3 cup semisweet chocolate chips
                                                      Powdered sugar for dusting top

                                                      Preheat the oven to 350oF. Crumble the macaroons;
                                                      you should have 2 cups. To make the crust, stir the
                                                      macaroons, ground walnuts and butter together in a
                                                      large bowl. Press the mixture evenly over the bottom
                                                      and sides of an 11-inch, removable-bottom tart pan.
                                                      Bake for 15 minutes, or until lightly browned. Cool
                                                      before filling.
                                                      To make the filling, put the raisins, cherries and apricots
                                                      in a small bowl. In the microwave or in a small saucepan,
                                                      bring the brandy or water just to a boil. Pour it over the
                                                      fruit, and soak for 20 - 30 minutes. Drain off any
                                                      remaining liquid.

Walnut, Cherry and Apricot Tart                       In a medium bowl beat eggs with a mixer on low
                                                      speed for 3 - 4 minutes, until quite foamy. Add the
Rosanne Nicholson, Olympia, WA
                                                      brown sugar, flour and vanilla, and beat until smooth.
My inspiration for my Walnut, Cherry and Apricot      Add drained fruit, walnuts and the chocolate chips.
Tart was to make a not-too-sweet dessert that         Stir to combine. Pour the filling into the prepared crust,
included wholesome ingredients. I combined two        spreading it evenly. Bake 35 - 40 minutes, until the
recipes that I had previously made to create just     filling is lightly browned and set; a toothpick inserted
what I was looking for and, of course, I added        in center should come out clean when the tart is done.
chocolate! Why do I like walnuts? Easy answer: They   If top gets too brown during baking, drape a sheet of
are delicious and versatile.                          foil loosely over the tart for the remainder of the baking
                                                      time. Place the tart on a rack to cool before removing
FOR THE CRUST:                                        the sides of the pan. Before serving, dust the top with
About 8 oz. soft coconut macaroon cookies             powdered sugar sprinkled through a sieve or strainer.
1 cup ground California walnuts
                                                      One 11-inch tart, serving 8 - 10
3 tablespoons melted butter
                                                      Nutrients Per Serving: Calories: 410, Fat: 20 g, Saturated Fat: 9g, Protein: 5g,
FOR THE FILLING:                                      Carbohydrate: 55g, Cholesterol: 45mg, Sodium: 80 mg, Fiber: 3g
1
  /3 cup golden or dark raisins
1
  /3 cup dried cherries

                           14                                                                15
KITCHEN STAPLES:
Keep your kitchen stocked with fast, flavorful
staples such as:
 Dijon mustard – great for making salad dressing
 Nuts – especially walnuts!
 Vinegars: balsamic, cider, and rice
 Soy sauce (low-sodium)
 Chicken broth (low-sodium)
 Plain yogurt (low-fat or non-fat)
 Buttermilk (low-fat)
 Fresh herbs: parsley, cilantro, basil, dill, mint...
 Honey, maple syrup, and molasses
 Dried fruit: cherries, figs, cranberries, and raisins
 Onion, garlic, shallots
 Fresh ginger
 Spices: dried chili powder, cumin, cinnamon...
 Canned tomatoes (no salt added)


STORAGE TIPS
Store shelled walnuts in a sealed container in a cool
place, with low moisture and away from sunlight.
Refrigerator storage is good, but if you have larger
quantities, freezer storage is best. Walnuts from
opened packages keep well for up to six months
when they are cold (refrigerator) stored in sealed
containers. Walnuts are good to eat when opened for
up to a year when kept in the freezer.




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