Tag Archives: nuts

Honey Nut Whipped Macadamia Cream ~*Recipe ReDux*~

22 Oct

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This month’s Recipe ReDux theme is nuts!

We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!

I am here to tell you that it is okay to put whipped cream in your oatmeal…well, whipped macadamia “cream.” Since macadamia nuts, like cashews, are very buttery and fatty, they blend up into a rich cream. Unlike making nut milks, making a nut cream uses the entire nut without discarding any nut pulp, so you get the creamy texture and the beneficial fiber all in one. Continue reading →

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Cinnamon-Cocoa-Pecan Rugelach

11 Nov

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It’s about time I post a recipe here. I have been so busy out and about, road tripping to make pie in Vermont and hang out on a farm, and experimenting with letting others, namely Blue Apron, do the grocery shopping for me.

I am back in the groove now with a recipe for RUGELACH! Perfect for the upcoming holiday season. These darling cookies fit the bill for Thanksgiving, Christmas, and Hannukah. But really, they are delicious any time of the year.

Actually, I made the dough for the rugelach way back in August and stuck it in my freezer, intending to bake them off for the Jewish high holiday, Rosh Hashanah. Alas, life got busy and I never got around to making them.

So, three months later, I finally pulled the rugelach dough from the freezer, placed it in the refrigerator to thaw, and set to work rolling, filling, and shaping the cookies. I have been known to keep pie doughs and pizza doughs and apparently rugelach doughs in my freezer for months on end, which is not ideal or recommended, but hey, they always turn out tasting dang good.

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I wrote about rugelach a few years back, and it is high time for an update. Continue reading →

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Spaghetti with Cauliflower Pesto

6 Sep

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She’s a beaut, right?

Obviously I could not resist lugging home a head each of orange and purple cauliflower on top of my already heavy farmer’s market haul of melon, tomatoes, summer squash, eggs, and my newest obsession, maple cream!

I am such a sucker for roasted cauliflower. I love how it gets those golden-brown roasted marks, and packs a salty, slightly oily bite. But, it is important to try new things, and there is SO much happening with cauliflower these days.

I thought about making a purple cauliflower soup or a cauliflower gratin, but, desperate to hang on to the summer, I was not yet ready to dive into those cozier, creamier fall foods. After tossing around ideas of the ever-trendy cauliflower rice/couscous, cauliflower pizza crust, and cauliflower pasta sauce, I turned to my trusty food maven, Deb Perelman, who has a recipe in her cookbook for…CAULIFLOWER PESTO.

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Cauliflower pesto is made with raw cauliflower pulsed in a food processor (I took the Italian grandmother way/the hard route and hand-chopped/used my blender) and combined with a separate pulsed mix of brine-y, pesto-y ingredients: capers, garlic, Parmesan, pine nuts, herbs. Continue reading →

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White Chocolate Pineapple Macadamia Cookies

23 Jan

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The white chocolate macadamia nut cookie got a little fancier today.

Partially whole wheat, with big chunks of chopped white chocolate (Callebaut brand), roasted macadamia nuts, dried pineapple chunks. You could use chips, but if possible, I recommend buying a block of good quality chocolate and chopping it yourself. It looks nicer, especially when using white chocolate, to have those uneven blobs of chocolate all melted and shining. Tastes better, too, what with the oozing chocolate hugging the slightly salty macadamias and pineapple bits.

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Browned butter adds an extra rich, nutty element to the cookies. Using browned butter makes things easier since you don’t have to wait for butter to soften…which can take hours in the cold weather temperatures.

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Macadamia nuts, eaten in moderation, are rich in the minerals calcium, iron, magnesium, manganese, and zinc. Alright alright, so we are about to chow down on some cookies, but…at least we can get a little pumped about the macadamias…

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White Chocolate Pineapple Macadamia Cookies

adapted from Joy the Baker

yields about 30-36 smallish cookies

1/2 cup (1 stick or 4 oz) butter

1 cup (200 grams) light or dark brown sugar

2 tablespoons milk (I used 1% milk)

1 egg (if possible, try to use an organic egg; even better, purchase your eggs locally at the farmer’s market or another reliable source…)

1 teaspoon vanilla extract

1 3/4 cup flour (I used 1 cup ap flour + 3/4 cup whole wheat pastry flour)

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup roughly chopped macadamia nuts

1/2 cup roughly chopped dried pineapple chunks

1 cup roughly chopped good quality white chocolate (a serrated knife works well for chopping chocolate)

Preheat oven to 350 degrees F. Brown the butter: in a medium saucepan, melt the butter, swirling and stirring until nice browned bits appear in the bottom of the pan. This may take 5-7 minutes. Once the butter is browned, remove from heat and set aside to cool a bit while you measure out the dry ingredients.

In a bowl of a stand mixer, add the brown sugar and slightly cooled browned butter. Beat on medium speed for about 2 minutes. Add the egg and beat for another minute. Add the milk and vanilla and beat until incorporated.

Turn the mixer off, scrape down the sides, and add flour, baking soda, and salt all at once. With either the stand mixer on low or by hand with a spatula, incorporate the dry ingredients until just mixed in. Fold in the chopped nuts, pineapple chunks, and white chocolate.

Scoop two teaspoon size balls onto a parchment lined baking sheet (this should use two baking sheets). Bake for 9-11 minutes, rotating once through baking, until the cookies are soft and golden. Remove from the oven and cool completely on a wire rack.

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Vegan Fettuccine Alfredo

24 Jul

Fettuccine Alfredo. A classic childhood favorite.

Here’s a recipe that can satisfy your craving without weighing you down. Yep, this recipe is vegan, dairy-free, cholesterol-free, saturated fat-free. Now don’t you worry, there is still a heck of a lot of creaminess going on. Cashews=creamy, buttery, rich. Cashews get soaked in water, drained, and blended with aromatic onions and garlic. Unctuous, silky sauce.

The Alfredo sauce really comes together with a few dashes of lemon juice and white miso paste (Chloe says this is optional, but I love white miso and I would not skip it; you can purchase white miso at Whole Foods).

I added some peas and a few halved grape tomatoes to my noodles, and slurped it all up alongside roasted asparagus spears.

I kid you not, this tastes like traditional fettuccine alfredo. Maybe even better since I know how much healthier this version is…

Vegan Fettuccine Alfredo

From Chloe’s Kitchen

serves 4-6

1 pound fettuccine

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 cup raw cashews or blanched almonds*

2 cups water

2 teaspoons white miso paste

1 tablespoon lemon juice

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

optional: chopped Italian parsley, frozen or fresh peas, halved grape tomatoes…

*Soak your cashews or almonds in water overnight to soften. This ensures that the sauce will blend up nice and smooth. Alternatively, you could boil the nuts for 10 minutes and then drain.

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to the package directions. If you are using frozen peas, drop them (I used about 1/2 cup?) into the water about 2 minutes before the pasta is done cooking. Drain and return to pot.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine the onions and garlic, cashews, water, miso paste, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.

Toss the hot pasta with the sauce until the noodles are evenly coated. Adjust seasoning to taste. If the sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with fresh tomato slices and parsley, if using.

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