Nutty Roasted Broccoli Recipe

1 large crown fresh broccoli
1 garlic clove, grated
2 tsp soy sauce
2 tsp olive oil
1/4 tsp black pepper
kosher salt or sea salt to taste (optional)
1/4 cup chopped raw almonds (or walnuts)

Preheat the oven to 400 degrees.

Wash broccoli and cut into equal size florets, about 2 inch chunks. Put in a large bowl and add the garlic, soy sauce, olive oil, and black pepper; toss to combine well, then pour out onto a large baking sheet.

Put in preheated oven, cover broccoli loosely with tin foil, and bake for 5 minutes, then remove tin foil, stir broccoli, then bake for another 5 minutes, uncovered.

When broccoli is just starting to brown, remove from oven, add kosher salt or sea salt to taste if you like, cover again with tin foil and let stand for 5 minutes.

Meanwhile, put almonds in a dry skillet (no oil) and toast slightly, just until fragrant, over a medium-low burner.

Dump broccoli into a serving bowl, add toasted almonds, and toss.

Will serve 4.

Multi Grain Walnut Sage Dressing Recipe

2 medium size loaves multi grain bread, day-old preferred1 Tbsp olive oil
1 large onion, diced small
3 celery stalks, diced small
1/2 cup chopped walnuts
1/4 cup fresh sage, minced
3 cups chicken broth
1 large egg
1/2 cup dried cranberries, chopped
kosher salt and black pepper to taste

Set oven to 350 degrees.

Trim the crusts off the bread if you wish, then cut into 1 inch cubes and place in a large bowl; set aside.
Put the olive oil in a large heavy skillet over medium heat, stir in the onion and celery and cook for 2 to 3 minutes or until slightly softened, then add the walnuts and stir for another minute or until walnuts are fragrant.

Remove the skillet from the heat and stir in the sage, then pour the mixture into the bowl with the bread cubes and toss to combine.

In a separate bowl, whisk together the chicken broth and the egg until well combined, then add to the bread and toss until the bread is moistened. Now stir in the cranberries and add salt and pepper to taste.
Lightly oil a large casserole or 9x13 baking pan, then spoon the mixture into the casserole, spreading it out evenly.

Cover the casserole and bake in preheated oven for 20 minutes, then remove cover and continue baking for another 20 to 30 minutes or until cooked thoroughly and dressing is lightly browned and forming a crust around the edges of the casserole.

Will serve 10 to 12 as a side dish.

Fruited Walnut Brown Rice Pilaf Recipe

1 Tbsp olive oil
1 celery stalk, diced small
1 medium sweet onion, diced
2 cups uncooked brown rice
2 1/2 cups water
2 cups vegetable broth
1/4 cup golden raisins
1/4 cup minced dried apricots
1/2 cup chopped walnuts
2 tsp dried sage

Put a large heavy skillet on medium heat, add the oil, celery, and onion and cook stirring just until the vegetables soften, then add the brown rice and cook stirring for 5 minutes.

Pour in the water and broth, and bring to a boil, reduce heat to low, cover the skillet and let simmer until the rice is tender and the liquid is absorbed, about 40 to 45 minutes.

Stir in the raisins, apricots, walnuts, and sage, stir and taste, then add salt and pepper as needed.
Will serve 6 to 8.

Walnut Apple Potluck Salad Recipe

1/2 cup light mayonnaise
1/2 cup plain yogurt
2 Tbsp honey
3 to 4 tart apples, washed, cored, diced
2 small celery stalk, finely chopped
2 cups seedless sweet red grapes, halved
6 to 8 cups chopped romaine lettuce or other mixed greens blend
1 cup chopped walnuts

In a large serving bowl, whisk together the mayonnaise, yogurt, and honey until creamy.

Add the apples, celery, and grapes and stir gently until ingredients are well coated with dressing.

Cover and chill until ready to serve, then add lettuce to bowl, toss to coat, then add walnuts on top.

Will make 8 to 10 servings at a potluck.

Almond Green Bean Rice Skillet Recipe

1 tsp butter
1/2 cup slivered almonds
1/2 cup finely diced red bell peppers
3 cups cooked brown rice
1 package (10 oz) frozen French-cut green beans, thawed and drained
2 green onions, cut into thin strips
salt and pepper to taste

Get out a large heavy skillet, place over medium heat, add butter and slivered almonds, and cook until almonds are light golden in color; about 1 minute.

Add the red bell peppers to skillet and continue cooking and stirring until peppers soften slightly; about 2 minutes.

Add rice and green beans and continue cooking and stirring until all ingredients are hot; about 3 minutes.

Add the green onions, stir, taste and season as desired.
Serve immediately.

Will serve 4 to 6.

Nutty Sweet Rice Stuffed Acorn Squash Recipes

1/2 cup brown rice
1/2 cup wild rice
2 cups water
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 Tbsp butter
1 small onion, diced
1/2 cup chopped walnuts
1/2 cup raisins
1 acorn squash

Put both rices in a pot with the water over medium-high heat, bring to a boil, reduce heat to low, cover pot and simmer gently for 20 minutes. Remove lid and add the seasonings and butter to the pot. Replace the lid and continue simmering very slowly just until the water is mostly absorbed, about 10 more minutes.

Remove pot from the stove top and add the onion, walnuts, and raisins into the rice; stir to combine, put lid back on pot and let stand for 10 minutes.

Meanwhile, preheat oven to 350 degrees and prepare acorn squash. Cut in half lengthwise and scoop out the seeds, making sure the inside cavity is very clean. Wash with cold running water to remove any dirt or residue from squash, inside and out.

 Set squash cut side up in shallow baking dish and brush a light coat of olive oil over the cut edge. Pour about 1/4 cup of water into the baking dish for added moisture for cooking.

Spoon the rice mixture into the cavity of the acorn squash halves. Cover the baking dish with aluminum foil, forming a tent to give the squash room on top.

Bake, covered, for 1 hour in preheated oven. Squash should be fork tender when done.

Makes 2 large servings.

Sweet N Crunchy Rice Salad Recipe

3 cups cooked brown rice
3/4 cup dried cranberries
1 mango, diced
1/2 cup raspberry vinaigrette
1/4 cup chopped fresh parsley
1 cup chopped pecans, lightly toasted

In a large bowl, add the first 5 ingredients and toss to coat well. Chill slightly.

When ready to serve, toast the pecans by putting them in a dry (un-oiled) skillet over low heat, shaking the skillet until pecans are warm and fragrant.

Spoon salad out onto individual plates and sprinkle the warm pecans over the salad and serve while pecans are still warm.

Will make 4 to 6 salads.

Maple Walnut Rice Pudding Recipe

1 quart milk
2 cups cooked long-grain white rice
1/3 cup + 2 Tbsp real maple syrup, divided
1 tsp orange zest
1/4 tsp vanilla extract
1/3 cup chopped walnuts

Put the milk and cooked rice in a large pot over medium-low heat. Bring to a boil, stirring until mixture gets nice and thick, 20 to 25 minutes. Be sure to stir frequently.

While stirring, add 1/3 cup of the real maple syrup and allow to simmer for 10 minutes, stirring frequently.
Add the orange zest and vanilla extract, stirring to combine well.

Now pour into individual custard cups or dessert bowls and allow to cool at room temperature.

When almost ready to serve, prepare the walnuts. Get out a heavy skillet and put it over low heat. Add the walnuts to the dry (un-oiled) skillet and heat until just warm and fragrant. Add the remaining 2 tablespoons real maples syrup to the skillet and stir to combine well. Continue heating until the syrup starts to bubble, stirring constantly.

Spoon walnut mixture over each individual pudding bowl and serve while walnuts are still warm.

Will make 4 (8 oz size) desserts.

Green Fruity Rice Salad Recipe

1 cup uncooked long grain white rice
2 kiwi, peeled and sliced into thin crescents
1 green delicious or Granny Smith apple, cored and diced
1/2 cup chopped celery
1/2 cup shelled, roasted pistachio kernels
1/4 cup chopped green onions
3 tsp chopped fresh parsley
3 tsp white wine vinegar
1 tsp extra-virgin olive oil

Cook rice according to package directions, then allow to cool.

Put the cooled rice into a large bowl along with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.

In a separate bowl, whisk together the white wine vinegar and olive oil, then drizzle evenly over the salad ingredients and toss to combine well.

Cover the salad with plastic food wrap and put in refrigerator for 30 to 60 minutes until well chilled.

Remove, toss again, and serve cold.

Will serve 4.

Pacific Northwest Walnut Crusted Goat Cheese Wheels Over Dressed Greens

1 tsp. chopped parsley
1 tsp. chopped chives
4 tsp. finely chopped walnuts
1 Tbsp. bread crumbs
1 log (4 oz) fresh goat cheese, cut into 4 round slices
2 Tbsp. red wine vinegar
3 Tbsp. olive oil
3 Tbsp. walnut oil
1 minced shallot
salt and pepper to taste
4 cups mixed greens
8 grape tomatoes, halved

Preheat oven to 350 degrees.

Mix together the parsley, chives, walnuts, and bread crumbs in a bowl. 

Lay the 4 goat cheese wheels out on a baking sheet. Spread the mixture out on top of each piece, pressing gently, then carefully turn over and cover the other side of the goat cheese with the mixture. Put the baking sheet in the preheated oven and bake for 5 or 6 minutes. Remove and set aside.

In a large bowl, put the vinegar, oils, shallot, and salt and pepper, and whisk vigorously to combine well. Add the mixed greens to the bowl and toss until greens are coated.

Distribute the dressed mixed greens evenly between 4 salad plates, then top each with one baked goat cheese wheel, and top that with even amounts of halved grape tomatoes. Drizzle lightly with a little olive oil or walnut oil if desired.

Serve immediately.

Homemade Italian Almond Parmazano

1/2 cup raw almonds
1 cup nutritional yeast flakes
1/2 tsp salt

Start by blanching the almonds. Place raw almonds in a pot and pour in enough water so they are completely covered. Bring water to a boil, turn heat to low, then simmer for 2 minutes. Drain and let sit until cool enough to handle. Now you can remove the skins from the almonds by pinching between your fingers so the blanched almond slides out.

To turn the almonds into Parmazano, put the blanched almonds in the food processor with the other ingredients and pulse, processing until the almonds are ground into a grated or powdery consistency.  Don't over process or you'll end up with almond butter.  Turn the food processor on and off, pulsing until you get a good consistency.

Keep in the refrigerator in a tightly sealed container and use whenever grated Parmesan cheese is called for in a dish or any time as a garnish.

Vegetable Stir-Fry With Chili Spiced Almonds

2 Tbsp. oil, divided
2 garlic cloves, halved
1/4 cup slivered almonds
8 cups blend of fresh vegetables (carrots, green pepper, celery, broccoli, etc)
1/3 cup water
3 Tbsp. soy sauce
2 Tbsp. cornstarch
2 tsp. hot chili sauce
Salt and pepper to taste

In a wok (or large skillet) heat 1 tablespoon oil until hot, add the almonds and garlic and cook for 5 minutes, stirring occasionally. Remove the garlic and continue cooking the almonds for 3 or 4 more minutes or until very fragrant and lightly browned; remove the almonds to a bowl and set aside.

To the wok, add the remaining oil, turn heat to high and add the vegetables to the hot wok. Cook, stirring, for 5 minutes until crisp-tender. Now reduce the heat to medium.

Combine the water, soy sauce, cornstarch, and chili sauce in a small bowl, stirring until cornstarch is dissolved. Add this mixture to the wok and cook for about 2 minutes, just until mixture is thickened and hot.  Season with salt and pepper, and then add the nuts back into the wok.

Serve with cooked rice.

Pumpkin Pecan French Toast Breakfast Casserole

6 slices French bread, cut into 1 inch cubes
6 slices Pumpernickel bread, cut into 1 inch cubes
1 cup pecans
4 slices bacon, cut into 1/2 inch pieces
1 cup pumpkin puree
3 cups half-and-half
8 large eggs
1 teaspoon vanilla
2 tablespoons brown sugar, packed
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
Maple syrup

In a 3 quart glass baking dish, add the French and Pumpernickel bread, bacon and pecans.
Mix together the pumpkin puree, half-and-half, eggs, vanilla, brown sugar, ginger, nutmeg, cinnamon and salt.
Pour the egg mixture over the bread and make sure the bread is coated as evenly as possible. Using a spatula press the bread down to help absorb the egg. Cover with tin foil and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees.
When oven is preheated, bake (covered) for 40 minutes, remove from oven, uncover, return to oven and bake an additional 20 minutes. Drizzle maple syrup on top and serve immediately.

Cajun Sweet Potato Pecan Crusted Beignets

2 medium sweet potatoes, baked
1 egg yolk, lightly beaten
1/4 cup dark brown sugar, packed tight
1/2 cup all-purpose flour
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 egg whites
Oil for frying
1 cup finely ground pecans, put in shallow bowl
1/2 cup granulated sugar

Bake the sweet potatoes in a hot oven for about 1 hour, or until soft. Cool, then cut in half and scoop insides out into a large bowl and mash with a potato masher until well blended and as smooth as you can get them.
Add the egg yolk, brown Sugar, flour, allspice, cinnamon, cloves, and nutmeg; use a hand beater or masher and mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form; fold the egg whites into the sweet potato mixture in bowl. Be gentle when you fold in the egg whites so you don't deflate them.
In a large deep heavy skillet or saucepan, heat about 2 inches of frying oil until hot, but don't allow to get hot enough to smoke. Use a high heat oil, such as peanut oil.
Form the beignets by dropping a spoonful of sweet potato batter into the pecans in the shallow bowl, rolling it around until it's coated with the pecans.
Carefully drop the balls into the hot oil and fry until golden brown, turning once; about 4 to 5 minutes total time.
Be sure not to overcrowd the saucepan or the oil will cool and the beignets will get soggy.
Remove each beignet as it browns and put it on a paper towel covered cooling rack; sprinkle with sugar.
Keep warm if you wish on a baking sheet in an oven set on low.

Southern Pecan Praline Macaroons

3 large egg whites, room temperature
1 cup dark brown sugar, packed
1 cup pecans, chopped

Preheat oven to 275 degrees. Line a cookie sheet with parchment paper.
In a cold mixing bowl, put the egg whites and beat with a mixer until they form peaks. Then, with mixer running, slowly add in the brown sugar, beating until you get stiff peaks.
Carefully fold in the pecans using a rubber spatula.
On a cookie sheet, drop heaping teaspoons of mixture allowing for room to spread.
Bake in preheated over for 30.  Keep your eye on them.  You want the macaroons to be hard and still shiny.
Remove and allow to cool at room temperature on a cooling rack.
You should end up with about 24 macaroons.

Southern Pecan Plantation Pie

3 large eggs
1 tsp vanilla extract
1 cup Sugar
1/2 tsp salt
2 Tbsp butter, melted
1 cup light corn syrup
1 1/4 cup pecans
1 Unbaked 9 inch pie crust

Preheat oven to 375 degrees.
In a large bowl, beat eggs, vanilla, sugar and salt together.
Add the butter and corn syrup, stir until combined.
Add the pecans and stir.
Pour mixture into the unbaked pie crust.
Bake in preheated oven for 35 to 40 minutes or until the filling has set and starting to get browned a bit around the edges.
Remove from oven and let cool at room temperature for 10 minutes before serving.

Pecan Crunch Red Velvet Cake

cake:
2 1/2 cups cake flour
2 tsp cocoa powder
1 tsp baking soda
1 tsp salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 oz red food coloring (more or less as desired)
1 tsp distilled white vinegar
1 tsp vanilla extract

frosting:
1 (8 oz) pkg cream cheese , softened
1/2 cup unsalted butter, softened
1 lb box confectioners' sugar
1 tsp vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees and grease-flour two (9 inch) cake pans.
Cake: In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
In a large bowl, cream together sugar and butter until light and frothy. Add one egg, beat, add second egg, and beat until blended well.
With beaters running slow, start alternating adding the flour mixture, then the buttermilk, then more flour, then more buttermilk, until all is blended.
Add the food coloring and vinegar, beat.
Add vanilla, beat.
Turn the batter into the prepared cake pans.
Bake in preheated oven for 20 to 30 minutes (in center rack of oven) until middle of cake springs back when touched.
Remove and let sit at room temperature for 3 minutes, then tip out onto a cooling rack and cool completely before frosting.
Frosting:  In a bowl, beat the cream cheese and butter until smooth, then add the confectioners' sugar and beat until fluffy, then add the vanilla and beat until blended.
With rubber spatula, stir in pecans.
Set one layer of cake on serving plate.  Frost top of first layer with frosting, set second layer of cake on top, and continue frosting the cake.

Southern Bourbon Black Strap Pecan Pie

3/4 cup black strap molasses
3/4 cup brown sugar
1/2 cup light corn syrup
4 Tbsp unsalted butter
1/4 tsp salt
3 eggs, beaten
1 tsp vanilla extract
1/4 cup bourbon
1 1/2 cups pecan halves
1 unbaked 9 inch pie crust

Place oven rack in the middle position of oven.
Preheat oven to 350 degrees.
Flour a work surface, lay pie crust out, and roll until smoothed out, then gently place in 9 inch pie pan, crimp edges and set aside.
In a saucepan, put the molasses, brown sugar, corn syrup, butter, and salt. Set on stove burner on medium heat. Stir mixture until butter is melted and sugar is dissolved.
Turn heat up to high and bring mixture to a gentle boil; let boil undisturbed for 1 minute.
Remove immediately from heat and pour into a bowl; set aside to cool to room temperature.
When the molasses/sugar mixture is cooled, add the beaten eggs, vanilla, and bourbon, whisking to combine.
Add the pecans and fold in with a spatula or large spoon.
Pour the mixture into the pie crust.
Bake in preheated oven until the filling is set, about 55 to 60 minutes.
The pie is done when the crust is golden brown, the filling is dark in color, the edges are solid, and the center doesn't jiggle a lot when you give the pie pan a wiggle.
Remove and cool completely at room temperature before serving.

Italian Seasoned Midnight Snack

6 cups rice or corn cereal squares
1 bag (10 oz size) mini pretzels
1 bag (10 oz size) small whole wheat crackers
1 small box oyster crackers
1 cup almonds, chopped
1/2 cup walnuts, chopped
1/4 cup olive oil
2 Tbsp dried Italian seasoning

Heat oven to 350 degrees.
Put the cereal, pretzels, all crackers, and nuts in a big bowl.
In a separate bowl, whisk together the olive oil and dried Italian seasoning.
Drizzle the seasoned oil over the snack ingredients and toss to combine.
Dump out on a baking sheet and put in oven, bake for 15 minutes, tossing several times until crispy and lightly browned.
Remove and dump out onto a paper towel covered cooling rack.
Cool until room temperature then serve.
You may store in airtight container for up to 1 month.

Almond And Cream Cheese Stuffed Olives

12 very large green olives, pitted
1/2 to 1 cup (more or less) cream cheese, softened
12 Whole roasted salted almonds

Set olives on a small plate. To make them stand up straight, cut just a tiny bit off the bottom.
Smash the cream cheese until soft and creamy.
Stuff the olives full with cream cheese.
Push an almond into the cream cheese in the olive until cream cheese scooshes out.
Serve immediately.
This is a salty, crunchy, creamy snack that satisfies the taste buds in many ways.