In this quick - and - easy rendition, we used packaged brownie mix, a little bourbon, and
chopped toasted walnuts for a spunky after - dinner treat.
Not exact matches
For the salad, you'll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half - cup of
chopped toasted walnuts.
* 2 cups raw, organic
walnuts,
toasted in a 300 degree F oven
for 20 minutes and then cooled slightly (if you have time to soak your
walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before
toasting them, or skip the
toasting step) * 1 tablespoon
toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries,
chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely
chopped dark chocolate
1 pkg Udi's gluten free french baguettes 2 cups finely
chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup
toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice
for topping
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely
chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup
chopped raw
walnuts, or more / less to taste * 15 - 20 violet flowers *
toasted walnut or olive oil
for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
It's filled with the warm, nutty taste of
chopped toasted walnuts paired with tart cranberries, sweet pears and just a handful of white chocolate chips making it perfect
for this month's Twelve Loaves challenge of using nuts, seeds or grains in a bread.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points
for toasted (like almonds, hazelnuts, pistachios,
walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
* 1/2 cup
walnuts, lightly
toasted in a 350 degree F. oven
for 5 to 10 minutes (until they are fragrant and starting to brown), then cooled and coarsely
chopped * 1/2 cup green olives, coarsely
chopped * 1/4 cup
chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup fresh pomegranate seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil * sea salt and fresh - ground black pepper
1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon
chopped toasted walnuts 2 tablespoons coconut flakes plus more
for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
Apricot Layer 2/3 cup dried apricot halves,
chopped finely 1/3 cup all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 cup packed light brown sugar 1/2 teaspoon vanilla extract 1/2 cup
chopped toasted walnuts powdered sugar
for dusting
Brown Rice Salad with Apples,
Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dire
Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly
chopped1 / 3 cup
walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dire
walnuts, roughly
chopped1 bunch of chives, finely
chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons
toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Finely
chopped toasted walnuts bulk up the yogurt dressing
for this gorgeous salad.
Pour
chopped nuts into a shallow baking pan and
toast in the oven
for 8 to 10 minutes, or until
walnuts are brown and buttery - smelling.
Topping ideas: sliced green onions,
chopped chard stems and leaves that have been cooked
for a minute or two in a skillet with a bit of olive oil and salt (see photo),
chopped fresh chives,
toasted walnuts
When a recipe (your recipe) calls
for 1 cup
walnuts chopped and
toasted.
I didn't do this, but next time I would add some
toasted nuts of some kind —
chopped walnuts or sliced almonds —
for extra crunch.
12 ounces short pasta (farfalle, rotelle, fusilli, orecchiette, penne) 1/4 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 - 15 ounce can cannellini beans, drained and rinsed 1/3 cup roughly
chopped toasted walnuts 1 ounce grated Parmesan plus shaved Parmesan
for serving Zest of half a lemon 1 teaspoon kosher salt 1/2 teaspoon black pepper
Add 60g roughly
chopped and
toasted walnuts and 40g raisins to the cake mix and bake the loaf
for about 50 minutes or until a skewer inserted in the centre comes out just clean.
I did add some
toasted chopped walnuts for another layer of texture.
For the Salad: 1 Cup Roasted Kabocha Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts, Chopped 1 Small Bunch of Kale, Washed, Stemmed, and Chopped to Bite - size Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the K
For the Salad: 1 Cup Roasted Kabocha Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup
Toasted Walnuts,
Chopped 1 Small Bunch of Kale, Washed, Stemmed, and
Chopped to Bite - size Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt
for Massaging the K
for Massaging the Kale
2 cups rolled oats 1/2 cup
chopped walnuts,
toasted 1/4 cup pepitas (hulled pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more
for greasing pan
1)
Toast The Nuts: By popping the
chopped walnuts and almonds in a 350 degree oven
for 10 minutes, the natural oils are released and the end result is a warm, nutty and
toasted flavor that you wouldn't get using raw nuts.
For the topping: 1 1/2 cups all - purpose flour 1/2 cup brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup unsalted butter, chilled, cut in pieces 1/2 cup
chopped toasted walnuts
Switch out cucumber
for diced apple or pear, or try it garnished with
chopped,
toasted pecans or
walnuts.
Make your own trail mix by combining banana chips with dried fruit and mixed nuts
for a snack rich in protein and fiber, or make your own homemade «banana bread» muesli by
toasting banana chips with oatmeal and
chopped walnuts.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points
for toasted (like almonds, hazelnuts, pistachios,
walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Bring together 1
chopped apple, 1 peeled and
chopped cucumber, fistful of boiled lima beans, 1/2 cup broccoli florets (boil
for 1 - 2 mts), 2 tbsps
chopped spring onion whites and greens, orange segments,
chopped coriander, 1 1/2 tbsp balsamic vinegar, salt and pepper to taste, 1/2 tbsp honey or any sweetener of your choice, few
toasted walnuts.
2 cups rolled oats 1/2 cup
walnut pieces,
toasted and
chopped 1/3 cup natural cane sugar or maple syrup, plus more
for -LSB-...]