Posts Tagged ‘walnuts’
There’s nothing quite as delicious as fresh basil. Usually available in warmer months, we were excited to get our first batch in from Buena Tierra Farm yesterday. Not only is basil delicious, it fills our produce cooler with a heavenly scent.
Basil is a herb that adds depth and flavor to most any recipe, sweet or savory (lemon basil sorbet, anyone?) Seeing as it’s our first taste of local basil, we wanted to keep it simple and have basil be the main attraction. We’re also offering two recipes (exciting, we know) this time around as they’re both easy and you’ll find yourself returning to them again and again.
Can you tell we love this herb? Originally native to India, Iran and other tropical regions of Asia, basil is a member of the mint family. Unlike many herbs, basil prefers a steady water supply and because of its strong flavor and scent it’s naturally pest resistant, and can help repel insects from adjacent plants. As we mentioned before, basil loves warm weather and can be killed quickly by frost. You’ll want to transfer your basil indoors when the weather drops to the 40s or below.
It’s almost the weekend, and we suggest celebrating with some local basil. The pesto is a great base for pizza, tossed with pasta or smeared on bread. The simple syrup makes a mean cocktail, and can be added to iced tea or lemonade. It’s also delicious to use to sweeten homemade popsicles, or to use in making sorbet. You can also keep it simple and drizzle it on fresh strawberries.
Happy drinking, cooking and eating!
Basic Basil Walnut Pesto
From: Cookie and Kate
This blog post is excellent because it not only provides the simple recipe, it gives you ten different ways to use pesto. Win/win.
- 1 lightly packed cup of basil
- 1 garlic clove, peeled
- 1/4 cup walnuts, lightly toasted
- 1/4 cup extra-virgin olive oil
- salt, to taste
- squeeze of lemon juice
Over medium high heat, toast the walnuts until fragrant, about 3-5 minutes. In a food processor, combine the basil, walnuts and garlic. Pulse while drizzling in the olive oil. Remove the mixture from the processor and pour it into a bowl. Stir in salt and a squeeze of lemon, to taste.
Basil Simple Syrup
From: Oh My Veggies
- 1 cup sugar
- 1/2 cup water
- 1/2 cup washed basil
Combine ingredients in a small saucepan. Bring to a simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat. Let the syrup cool completely, then pour through a fine sieve into a jar or resealable container. Basic simple syrup lasts several weeks in the fridge, because this one has basil added to it, the blogger suggests using in within a week.
It’s been a week since I’ve started Dr. Myers’ 21-day cleanse. Which means that 14 days from now I can start reintroducing certain foods back into my diet… woo hoo!
In the e-book Dr. Myers warned that during this first week it’s common to feel the side effects of your body purging toxins. This can result in headaches, lethargy and stomach issues. I went into this challenge with some trepidation as none of those symptoms sounded like a good time.
I was pleasantly surprised when the only effect of the cleanse has been more energy, healthier skin and fewer headaches. This isn’t guaranteed for everyone that goes on the cleanse, but I’m grateful for the positive results.
Don’t get me wrong, this is still a challenge. I miss dark chocolate something fierce and eating out has become such a challenge, that I avoid it all together. I have to be a lot more conscious about packing a lunch, as it’s no longer easy to find a quick go-to lunch option that’s accommodating of such a strict diet. Being an active, busy person it’s nice to have something that I can grab when I’m rushing out the door. This recipe not only is great for a quick snack, but it also curbs that sweet tooth craving.
If you’re intrigued by the idea of doing this 21-day cleanse, check out the details here.
Raw Energy Balls
- 1 cup raw almonds or walnuts
- 1 cup medjool dates, pitted
- ¼ cup raisins
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ cup raw almond butter
- shredded organic coconut
In a food processor fitted with the “s” blade grind the almonds until finely ground. Add the dates, raisins, and spices. Grind to a fine meal. Add the almond butter, process again until thoroughly mixed.
Form into balls and roll in shredded coconut. Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.
As promised, here’s another super bowl recipe. It’s not a football party until you have cold beer and a bowl of nuts. Instead of going and buying the regular salted mixed nuts, consider spicing it up. This mix has a unique blend of spices, and won’t have any high-fructose corn syrup or hydrogenated oils like many of the conventional nut mixes you buy at the store.
It’s the perfect time to experiment with making your own spiced nuts as we’re having our Big Nut Sale this week. We have raw almonds, whole cashews, walnuts, slivered almonds, pistachios and roasted almonds on sale from January 29 through February 4th. Check out the prices here.
It’s time to bulk up on your nuts.
A variety of nuts are good to have on hand for a myriad of reasons. They’re an excellent addition to any baked good, you can whip up a batch of your own nut butter and they’re a great snack when you’re headed out the door.
To store the nuts properly, make sure they’re in air-tight containers and keep them away from high odor foods (like onions) as they will take on the smell of things around them. You can store shelled nuts at room temperature for up to three months. Both shelled and unshelled nuts can keep up to six months in the fridge and will keep in the freezer for a year or more.
It’s the super bowl, we’re having a sale, go nuts.
Spiced Mixed Nuts
From: Kitchenette Blog
- 1 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1/2 cup granulated sugar
- 1 large egg white
- 4 cups mixed, roasted & salted nuts*
*The amount of salt you need depends on the kind of nuts you use. For this recipe, roast and lightly salt the almonds (if you’re using raw almonds), but you can use the other nuts as is. You have creative license over this recipe, do what feels right.
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Mix the cayenne, salt, cinnamon, ginger, mustard powder, smoked paprika and sugar in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
This recipe will yield about 4 cups of mixed nuts, so if you’re having a big shindig, double the recipe.
It’s time for a dessert. Having gone a week of daily recipes without offering up a dessert seems down right silly.
To make up for it, we bring you a recipe that has Fall written all over it. There’s something about pair
ing apples with cinnamon that turns any dish into a perfect celebration of the season. The fantastic thing about this recipe is that it only has a few in.gredients, is easy to make, and it seems kind of fancy.
So, to make the dessert debut, we give you baked apples stuffed with toasted walnuts, honey and cinnamon.
Adapted from The Greedy Gourmet
- 1 tsp ground cinnamon
- 4 tbsp honey ($3.50 a pound, $.44 for 4 tbsp)
- 2 tbsp brown sugar (optional) ($2.25 a lbs, $.14 for 2 tbsp)
- 4 oz walnuts, roughly chopped ($2.75 for 4 oz)
- 4 Top of Texas apples ($1.90 a pound)
- lemon juice ($2.00 a pound, approximately $1.00 for 1 lemon)
approximate in.gredients total: $6.23
approximate cost per person for a family of four: $1.55
Heat the oven to 375 degrees. Mix the chopped nuts with the cinnamon and honey in a bowl. If you are feeling the need for an extra sweet kick, add in the brown sugar.
Next, you will want to core the apples-scooping out the insides so you have enough room to stuff in the nut mixture. You will also want to score (make shallow cuts) the apples around the middle. Place the apples in a baking dish.
This is where it gets fancy, messy and a can be a little bit frustrating. You will want to fill the apples with the nut mixture, which works best if you spoon a little in the apple and carefully use your fingers to pack the apple full.
Our local, Top of Texas apples are pretty adorable and tiny, so the stuffing might be challenging. If you get to a point where you feel like throwing the whole dish out the window, take a step back and make a few tweaks. You can easily cut the apples up, toss with the nut mixture and bake it into a crumble. Both ways are going to taste delicious, so do whatever is the easiest for you.
You will then bake the apples 30-40 minutes until the apple is golden and soft. If the apple starts to brown before it is ready, you can cover it with foil.
This dish is delicious served with greek yogurt (a healthier option than ice cream.)
A few notes on the recipe. Small apples will need a shorter cooking time, so make sure to keep your eye on them when they are baking. And if you have extra nut mixture, place it in a separate baking dish, cover it with foil, and pop it in the oven with the apples. That way you can serve the apples with the extra stuffing and nothing goes to waste.