recipes

Healthy 09 September 2021

Go for Grapes as a Smart Choice for Health and Wellness

(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.

Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.

Grapes and a Healthy Brain

Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.

In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.

Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.

Find more nutritious recipes at GrapesFromCalifornia.com .

No-Bake Energy Bites

Prep time: 20 minutes
Yield: 8 energy bites

  • 1/3       cup raw almonds
  • 1/3       cup walnuts
  • 1/2       cup pitted dates
  • 1 1/2    teaspoons fresh orange juice or lemon juice
  • 1          pinch sea salt
  • 8          seedless California grapes
  • 1/3       cup chia or hemp seeds
  1. In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
  2. Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
  3. Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.

Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.

Heart Smart Grape and Peanut Butter Smoothie

Prep time: 5 minutes
Servings: 1

  • 1          cup red California grapes, chilled
  • 2/3       cup unsweetened almond milk, chilled
  • 1/2       cup ice cubes
  • 1/2       small banana
  • 1          tablespoon peanut butter
  • 1          tablespoon ground flax seed
  • 2          teaspoons cacao powder
  1. In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.

Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.

Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

  • 1          cup white quinoa
  • 1          small head cauliflower, trimmed and cut into small florets
  • 1 1/4    cups red California grapes, halved
  • 3          scallions, trimmed and thinly sliced
  • 2          ripe avocados, diced 1/3 inch

Dressing:

  • 2          tablespoons white wine vinegar
  • 1          tablespoon lime juice
  • 1          tablespoon honey
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon dried oregano, crumbled
  • 1/2       teaspoon fine sea salt
  • 1/4       cup extra-virgin olive oil
  • freshly ground black pepper, to taste
  1. Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
  2. To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.

Source: California Table Grape Commission

Videos 28 June 2021

Power Packed Popcorn Cookies

(Family Features) Bring your family together for a tasty dessert that’s packed with whole grains, a nutrient many Americans are missing from their diets.

According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole grains each day, opting instead for mostly refined grains. Because whole grains keep their dietary fiber, they play a key role in keeping bodies healthy.

These Power Packed Popcorn Cookies can help you make every bite count by including an easy health hack: popcorn. As a simple option for meeting dietary recommendations, 3 cups of popcorn is equal to one serving of whole grains, meaning you can snack on it throughout the day to meet your goals or enjoy it in a sharable dish.

Find more whole-grain solutions at popcorn.org.

Watch video to see how to make this recipe!

Power Packed Popcorn Cookies

Yield: 4 dozen cookies

  •             Nonstick cooking spray
  • 1/4       cup whole-wheat or all-purpose flour
  • 2          teaspoons baking powder
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          stick (1/2 cup) butter, softened
  • 1          cup brown sugar, firmly packed
  • 1          egg
  • 1          teaspoon vanilla extract
  • 1          cup toasted wheat germ
  • 1/2       cup oatmeal
  • 1/2       cup flaked coconut
  • 3          cups popped popcorn
  • 1          cup raisins, dried cranberries or other dried fruit, chopped
  • 1/2       cup sunflower seeds or chopped nuts (optional)
  1. Preheat oven to 350 F. Lightly spray baking sheets with nonstick cooking spray and set aside.
  2. In small bowl, stir flour, baking powder, baking soda and salt; set aside.
  3. Cream butter and brown sugar together then add egg and vanilla; mix well. Stir in flour mixture, wheat germ and oatmeal until well blended. Add coconut, popcorn, raisins and sunflower seeds, if desired; mix until well blended.
  4. Drop rounded teaspoons onto baking sheets with 2 inches between cookies.
  5. Bake 7-8 minutes, or until edges are lightly browned.
  6. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely.

Source:  Popcorn Board

Appetizers & Sides 11 June 2021

A Natural Solution for Summer Hydration

(Family Features) Fun in the summer sun can mean anything from poolside play and outdoor exercise to simply relaxing in the shade. While these activities make the season special for people of all ages, the heat also leads to the inevitable: sweat.

Electrolytes, critical for the human body to function, are lost via sweat throughout the day. Drinking plenty of fluids, such as water, helps keep you hydrated. However, adding 100% orange juice to your diet can help replace those lost electrolytes in addition to aiding hydration. According to a study published in the “Journal of Nutrition and Health Sciences,” drinking 100% orange juice following exercise contributes to hydration equally as well as water and sports drinks, making the beverage a viable alternative for recovery.

“Electrolytes include nutrients such as potassium, sodium, magnesium and calcium,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “In fluids, these nutrients carry an electric charge, which allows muscles to contract and nerves to transmit signals, and are critical for the human body to function. Plain water contains few if any electrolytes, so you must replace lost electrolytes by consuming foods or beverages that contain these nutrients. Drinking fluids that contain both water and electrolytes, such as 100% orange juice, may help support hydration.”

In fact, 100% orange juice contains about 90% water and can contribute to overall water intake. With no added sugar, it’s an ideal way to support hydration by drinking it on its own or by adding it to recipes like this Healthy Broccoli Salad with Miso Orange Dressing or Pineapple Orange Smoothie.

Consider these major electrolytes found in orange juice:

  • Potassium: The major electrolyte within all cells, it helps balance fluid in the body with a strong relationship to sodium, the major electrolyte in the blood and outside the cells. Potassium is especially important for regulating heart rhythm and function. An 8-ounce glass of 100% orange juice provides 10% of the recommended daily value for potassium.
  • Magnesium: The fourth-most abundant mineral in the body and essential in the regulation of muscle contraction, cardiac excitability, blood pressure and other vital processes. An 8-ounce glass of 100% orange juice contains 6% of the recommended daily value for magnesium.
  • Calcium: Found in fortified varieties of orange juice, calcium plays an important role in muscle contraction, nerve transmission and the contraction and relaxation of the cardiovascular system. As an excellent source of calcium, an 8-ounce serving of fortified orange juice provides 30% of the recommended daily value.

Visit floridajuice.com to find more recipes that aid in summer hydration.

Healthy Broccoli Salad with Miso Orange Dressing

Servings: 1

Salad:

  • 2          heads broccoli, cut into small florets
  • 2          cups purple cabbage, chopped
  • 1/2       cup golden raisins
  • 1/2       cup slivered almonds
  • 1/2       cup chopped green onions

Miso Orange Dressing:

  • 1          cup Florida Orange Juice
  • 2          tablespoons canola oil
  • 2          tablespoons miso
  • 2          tablespoons almond butter
  • 1          shallot
  1. To make salad: In bowl, toss broccoli, cabbage, raisins, almonds and green onions.
  2. To make miso orange dressing: In food processor or blender, pulse orange juice, canola oil, miso, almond butter and shallot until smooth.
  3. Pour dressing over salad, tossing to coat. Serve immediately or chill in refrigerator.

Pineapple Orange Smoothie

Servings: 2

  • 1          cup Florida Orange Juice
  • 1/2       cup plain almond milk
  • 1          frozen banana
  • 1          cup frozen pineapple
  • 1          teaspoon turmeric
  • 1          scoop walnuts
  • 1/8       teaspoon cayenne
  • 2-3       ice cubes
  • 1          scoop plain protein powder (optional)
  1. In large blender, blend orange juice, almond milk, frozen banana, frozen pineapple, turmeric, walnuts, cayenne, ice cubes and protein powder, if desired, until smooth.
  2. Portion into two small glasses.

Source: Florida Department of Citrus

Meal Ideas 19 January 2021

Easy Ways to Eat More Plants This Year

(Family Features) Plant-forward eating should be easy and delicious – and it can be. Rather than follow strict rules, simply add plant foods like fruits, vegetables, nuts, beans and grains to more meals throughout the day.

Walnuts, for example, are a kitchen multi-tasker with uses well beyond baked goods. In fact, walnuts can be used as a simple, whole-food meat alternative. One ounce of walnuts contains important nutrients including 4 grams of protein, 2 grams of fiber, 2.5 grams of monounsaturated fat, 13 grams of polyunsaturated fat and 2.5 grams of essential omega-3 alpha-linolenic acid.

Try walnuts as an alternative to meat in recipes like Walnut Meatless Meatballs or Pizza with Plant-Based Walnut Crumble, and find more plant-forward recipes at walnuts.org/plantrecipes.

Walnut Meatless Meatballs

Total time: 42 minutes
Servings: 4

  • 1          tablespoon olive oil
  • 1/4       cup minced onion
  • 1          teaspoon minced garlic
  • 1          tablespoon tomato paste
  • 1/2       cup California Walnuts, chopped
  • 1/4       cup cooked brown rice
  • 1/4       cup chopped roasted red peppers
  • 1/4       cup panko breadcrumbs
  • 1/4       cup Parmesan cheese
  • 1          tablespoon Italian seasoning
  • 2          tablespoons chopped Italian parsley
  • 1          egg, beaten
  1. Preheat oven to 375 F and line baking sheet with parchment paper.
  2. In small skillet over medium heat, heat oil. Add onion and garlic; saute 1 minute. Add tomato paste and cook 1 minute. Transfer to food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, Italian seasoning, parsley and egg. Pulse until combined but not mushy.
  3. Form into eight equal balls and place on prepared baking sheet. Cook 12 minutes, or until firm to touch. Serve with sauce of choice.

Pizza with Plant-Based Walnut Crumble

Total time: 38 minutes
Servings: 4

Walnut Sausage Crumble:

  • 1          cup California Walnuts
  • 1/2       cup cannellini beans, rinsed and drained
  • 1          tablespoon coconut aminos
  • 1          tablespoon olive oil
  • 2          teaspoons fennel seeds
  • 2          teaspoons Italian seasoning
  • 1          teaspoon onion powder
  • 1          teaspoon garlic powder
  • 1          teaspoon smoked paprika
  • 1/4       teaspoon celery salt

Walnut Sausage Pizza:

  • 1          pound pizza dough
  • 6          tablespoons pizza sauce
  • 2/3       cup mozzarella cheese, divided
  • Walnut Sausage Crumble, divided
  • 6          tablespoons pesto
  • 1/4       cup sliced small tomatoes
  • fresh basil leaves
  • shaved Parmesan cheese
  1. To make Walnut Sausage Crumble: In food processor, pulse walnuts, cannellini beans, coconut aminos, olive oil, fennel seeds, seasoning, onion powder, garlic powder, paprika and salt to sausage like consistency.
  2. To make Walnut Sausage Pizza: Preheat oven to 500 F and line two large baking sheets with parchment paper. Divide dough into four pieces and roll out into thin ovals; place on baking sheets.
  3. Spread two dough pieces with equal amounts pizza sauce, 1/3 cup mozzarella cheese and half of Walnut Sausage Crumble.
  4. Spread remaining dough pieces with pesto, remaining cheese, remaining Walnut Sausage Crumble and tomatoes.
  5. Bake 8 minutes, or until pizza edges are golden brown. Garnish with basil leaves and shaved Parmesan.

Source: California Walnuts

Videos 04 December 2020

Baked Brie Pancake

(Family Features) Of all the traditions that make the holiday season truly special, there’s one that often stands above the rest by bringing loved ones to the table: food. This year, despite all the unknowns that’ll likely make the festivities different than ever before, you can bring your family together with recipes that add that special feeling back to time spent celebrating.

With smaller gatherings and many people staying closer to home, the opportunity to enjoy a morning meal can be something to cherish. You can make mornings mean more by sharing a breakfast like Baked Brie Pancakes with the loved ones in your household, and you can even join friends and family from afar via video call to make the recipe together.

These pancakes are perfect for special holiday moments and call for Real California Milk, cheese and butter so you can feel good knowing your breakfast is made with sustainably produced milk from California families.

Find more breakfast recipes for the holidays at realcaliforniamilk.com/better-breakfast and share your creations using #MorningsMeanMore.

Watch video to see how to make this recipe!

Baked Brie Pancakes

Servings: 4-6

Pancakes:

  • 6          ounces Real California Brie, cut into chunks
  • 1          cup Real California Milk
  • 1          cup biscuit mix
  • 2          tablespoons sugar
  • 1          tablespoon lemon juice
  • 1          teaspoon lemon zest
  • 6          large eggs
  • 1          tablespoon Real California Unsalted Butter
  • 3-4       tablespoons chopped, toasted walnuts

Sauteed Pears:

  • 1          tablespoon Real California Unsalted Butter
  • 3          pears, any variety, cored and thinly sliced
  • 1          tablespoon sugar
  • 1/4       cup orange juice
  • 1/4       teaspoon ground nutmeg
  • 1/4       teaspoon cinnamon
  1. To make pancakes: Preheat oven to 425 F. In food processor, process brie until finely broken up. Add milk, biscuit mix, sugar, lemon juice and lemon zest. Process until smooth, about 10 seconds. Add eggs and process until just beaten in.
  2. In 10-inch oven-proof skillet, melt butter. Pour in batter. Bake 15-20 minutes until browned and set.
  3. To make sauteed pears: In saute pan, melt butter. Add pears, sugar, orange juice, nutmeg and cinnamon; saute over high heat until pears are tender and juice has caramelized. Serve with pancakes and toasted walnuts.

Substitution: Use apples in place of pears.

Source: Real California Milk

Healthy 04 November 2020

Easy Dishes to Boost Immunity

(Family Features) Staying healthy is important year-round, but especially in the cooler months when temperatures drop, people spend more time inside and germs can spread easily. What you eat and the lifestyle you embrace are critical components of staying healthy.

Nourishing meals full of fruits, vegetables, protein-rich foods and whole grains help provide the body's immune system with the nutrients it needs. Maintaining a healthy lifestyle by getting enough sleep, being physically active every day, having enough fluids and reducing stress also help keep the immune system in shape.

As a nutritious food to include on your grocery list, grapes of all colors - red, green and black - contain more than 1,600 natural plant compounds such as antioxidants and other polyphenols that help protect the health of cells throughout the body. They also contain about 82% water, so they provide important fluids for hydration, which is also critical to a healthy immune system.

Grapes can be enjoyed as a healthy snack or an immune-boosting ingredient in recipes like Chicken, Spinach and Grape Pita sandwiches and Grape and Salmon Power Salad. Each provides a mix of immune-supporting nutrients, including zinc in chicken, vitamins A and C in kale, polyphenols in grapes and other important nutrients in the salmon, walnuts and barley.

Find these recipes and more in "Eating for Immune Health" along with additional ways to eat healthy and stay well at grapesfromcalifornia.com.

Chicken, Spinach and Grape Pita

Servings: 4

  • 2 tablespoons pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallot
  • 3 tablespoons extra-virgin olive oil
  • 1 pinch red pepper flakes
  • 1/4 teaspoon ground sumac
  • salt
  • freshly ground black pepper
  • 1 package (5-6 ounces) fresh baby spinach, washed and dried
  • 1 1/2 cups shredded, cooked chicken (about 8 ounces)
  • 1 cup red California grapes, sliced
  • 1/4 cup crumbled feta cheese
  • 4 whole-wheat pita breads (6 1/2 inches each), warmed and halved
  1. In small skillet over medium-high heat, toast pine nuts, stirring constantly until toasted, about 5 minutes. Transfer to bowl and let cool. In large bowl, whisk lemon juice, shallot, olive oil, red pepper flakes, sumac, salt and pepper. Add spinach, chicken, grapes, feta and pine nuts; toss to mix. Stuff into pita breads and serve.

Nutritional information per serving: 445 calories; 24 g protein; 46 g carbohydrates; 20 g fat (39% calories from fat); 5 g saturated fat (10% calories from saturated fat); 57 mg cholesterol; 658 mg sodium; 6 g fiber.

Grape and Salmon Power Salad

Servings: 6

  • 3/4 cup pearled barley
  • 3 cups firmly packed kale leaves, torn and sliced into ribbons
  • 1 cup halved red or black seedless California grapes
  • 8 ounces cold, cooked salmon, skin and bones removed
  • 1/2 cup walnuts, lightly toasted and coarsely chopped

Dressing:

  • 1/4 cup freshly squeezed lemon juice
  • 1 clove garlic, mashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup extra-virgin olive oil
  1. Cook barley according to package directions. Drain and cool.
  2. Tenderize kale by blanching in boiling water 2-3 seconds or microwaving 1 minute. Rinse pieces in cold water to stop cooking; squeeze dry. Fluff and uncrimp dry kale pieces with fingers. In medium bowl, mix barley, kale, grapes, salmon and walnuts.
  3. To make dressing: In small bowl, whisk lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil. Pour onto salad and fold gently to combine.

Nutritional information per serving: 413 calories; 15 g protein; 30 g carbohydrates; 16 g fat (47% calories from fat); 3 g saturated fat (8% calories from saturated fat); 22 mg cholesterol; 232 mg sodium; 500 mg potassium; 4 g fiber.

Source: California Table Grape Commission

Holiday 20 October 2020

Rich, Flavorful Recipes for Memorable Holiday Moments

(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.

Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.

Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.

Find more sweet holiday recipes at walnuts.org.

Overnight Walnut French Toast with Cranberry Walnut Ginger Compote

Total time: 1 hour
Servings: 12

Cranberry Walnut Ginger Compote:

  • 1/2       cup California Walnuts
  • 2          cups cranberries
  • 1/2       cup orange juice
  • 1/2       cup maple syrup
  • 1/4       teaspoon ground ginger
  • 1          orange, zest only

Overnight Walnut French Toast:

  • 8          slices Texas Toast or 1-inch thick slices French bread
  • 1/4       cup butter, melted, plus additional for baking dish, divided
  • 2 1/2    cups milk or walnut milk
  • 1/2       cup sugar
  • 2          teaspoons vanilla extract
  • 1          teaspoon cinnamon
  • 6          eggs
  1. To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
  2. In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
  3. Transfer to container and refrigerate once cooled.
  4. To make Overnight Walnut French Toast: Preheat oven to 350 F.
  5. Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
  6. In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
  7. Cover and refrigerate a few hours or overnight.
  8. Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.

Walnut Chocolate Peppermint Bundt Cake

Total time: 1 hour, 30 minutes
Servings: 16

Cake:

  • 1          cup butter, plus additional for greasing pan, divided
  • 1/2       cup unsweetened cocoa powder, plus additional for dusting pan, divided
  • 1          cup water
  • 2 1/4    cups sugar
  • 1          teaspoon peppermint extract
  • 3          eggs
  • 2          cups flour
  • 3/4       teaspoon baking powder
  • 1/2       teaspoon salt
  • 1/4       teaspoon baking soda
  • 1/2       cup buttermilk
  • 1          cup California Walnut halves and pieces

Chocolate Peppermint Truffle Glaze:

  • 1/3       cup dark chocolate chips
  • 3          tablespoons butter
  • 2          tablespoons milk
  • 1/2       teaspoon peppermint extract

Toppings:

  • 1/2       cup coarsely chopped California Walnuts
  • 1/2       cup crushed peppermint candy
  1. To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
  2. In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
  3. Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
  4. In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
  5. Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
  6. To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.

Source: California Walnuts

Holiday 15 October 2020

Combat Cool Days with Comforting Dishes

(Family Features) From filling dinners to favorite desserts, comfort foods can bring smiles to friendly faces. As temperatures drop, lean on recipes that add flavor and bring warming scents to your kitchen.

Loaded with comforting ingredients like READ German Potato Salad, this Cheesy German Potato Soup can appease appetites with tantalizing taste. Ideal at dinner parties or festivities throughout winter, Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze combine Aunt Nellie's Sliced Beets with familiar cheesecake flavor for a tempting treat.

Visit readsalads.com and auntnellies.com for more comforting inspiration.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Servings: 12

Crust:

  • 1/2 cup all-purpose flour
  • 1/4 cup chopped walnuts
  • 3 tablespoons salted butter, softened

Cheesecake:

  • 1 jar (15 ounces) Aunt Nellie's Sliced Beets
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1/2 cup semi-sweet chocolate chips, melted

Topping:

  • 2 tablespoons frozen orange juice concentrate
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon ground cinnamon
  • whipped cream (optional)
  1. Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.
  2. To make crust: In medium bowl, combine flour and walnuts.
  3. Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.
  4. To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
  5. In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.
  6. To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature.
  7. Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.

Cheesy German Potato Soup

Recipe courtesy of "Today's Creative Life"
Servings: 8

  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 3 tablespoons all-purpose flour
  • 8 slices bacon, chopped
  • 3 large carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 cans (15 ounces each) READ German Potato Salad
  • 1 cup heavy cream
  • 1 cup whole milkchopped parsley or chives (optional)
  1. Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
  2. In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
  3. Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
  4. Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
  5. Top with bacon. Garnish with parsley or chives, if desired.

Source: Seneca Foods
https://auntnellies.com/

Videos 11 September 2020

Walnut Apple Pear Crisp

(Culinary.net) Comfort food typically calls to mind soups, stews and hearty meals meant to warm you up on a chilly day. However, you can also turn to tasty treats as a way to end a cold day on a hot note.

For example, warm fruits baked into a crisp dessert provide an easy, heartwarming option for putting a smile on loved ones faces when the weather turns south. This Walnut Apple Pear Crisp combines two fall favorite fruits in a sweet and simple yet flavorful nibble.

Start by mixing the walnut crisp topping separate from the soul of the recipe: the apple pear filling. Then layer in a cast-iron pan and bake for an easy treat that cooks while you enjoy dinner with the family. In the end, the crunch of the crispy walnut crust provides a savory contrast to the sweetness of the fruity filling.

Find more comforting dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

 

Walnut Apple Pear Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

  • 1 1/2    cups California walnuts, divided
  • 1/4       cup all-purpose flour
  • 1/4       cup brown sugar
  • 1/2       cup quick-cooking oats
  • 1/2       teaspoon ground cinnamon
  • 1/2       cup butter, chilled and sliced into pieces

Apple Pear Filling:

  • 4          apples, peeled and sliced into 1/4-inch slices
  • 3          pears, peeled and sliced into 1/4-inch slices
  • 1/2       cup granulated sugar
  • 2          tablespoons cornstarch
  • 1          teaspoon cinnamon
  • 1/8       teaspoon salt
  • 1          tablespoon lemon juice
  • ice cream (optional)
  • caramel sauce (optional)
  1. Heat oven to 350 F.
  2. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. Set aside in separate bowl. In food processor, pulse remaining 1/2 cup walnuts until chopped. Set aside.
  3. In medium bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
  4. To make apple pear filling: In large bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
  5. Pour fruit mixture in bottom of 12-inch cast-iron pan.
  6. Layer walnut crisp topping mixture over fruit.
  7. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
  8. Top with ice cream and caramel sauce, if desired.
Dessert 12 August 2020

Enjoy Seasonal Favorites with Fall Comfort Foods

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

  • 1 1/2    cups California walnuts, divided
  • 1/4       cup all-purpose flour
  • 1/3       cup brown sugar
  • 1/2       cup quick-cooking oats
  • 1/2       teaspoon ground cinnamon
  • 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

  • 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
  • 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
  • 1/2       cup granulated sugar
  • 2          tablespoons cornstarch
  • 1          teaspoon cinnamon
  • 1/8       teaspoon salt
  • 1          tablespoon lemon juice
  • ice cream (optional)
  • caramel sauce (optional)
  1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
  2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
  3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
  4. To make apple pear filling: Preheat oven to 350 F.
  5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
  6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
  7. Sprinkle walnut crisp topping mixture over fruit.
  8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
  9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

  • 6          cups vegetable stock
  • 1/4       cup olive oil
  • 1/2       large yellow onion, finely diced
  • 1 1/2    cups Arborio rice
  • 1          cup pumpkin puree
  • 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

  • 2          cloves fresh garlic
  • 1          cup California walnuts
  • 1/2       cup fresh sage leaves, plus additional for garnish, if desired
  • 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
  • 2          tablespoons olive oil
  • kosher salt, to taste
  • black pepper, to taste
  1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
  2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
  3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
  4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
  5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
  6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

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