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Articles from 1999 In September


Walnut Cappuccino Biscotti

Walnut Cappuccino Biscotti
Yield: Approximately 48 biscotti cookies

2-1/2 cups all-purpose flour
1 cup granulate sugar
1/4 cup brown sugar
1 tablespoons cocoa powder
2 teaspoons coffee beans, ground for espresso
1 teaspoon baking soda
1 cup toasted California walnuts, chopped
2 eggs
3 tablespoons extra-virgin olive oil
1/8 cup whole milk

1. Preheat the oven to 350°F. In a mixer bowl, using a paddle attachment, mix all of the ingredients until a sticky dough is formed.

2. Place the dough onto a floured surface. Divide evenly into 2 pieces. Roll the dough into two 12-inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat — approximately 3-1/2 inches wide.

3. Bake the logs until they spring back when pressed lightly. Allow the logs to cool, then, using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their sides. Bake again, at 350°F, for 8 more minutes. Let cool. Store in an airtight container.

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts

Arame Sea Vegetable with Shiitake Mushrooms



Arame Sea Vegetable with Shiitake Mushrooms
Makes 6 servings

A daily 2-ounce serving of sea vegetables has been found to have antitumor activities and to help protect the body from heavy metals and chemicals. Seaweed is rich in breast-protective selenium and sodium alginate.

Prep Time: 5 minutes
Cooking Time: 30 minutes

1 cup arame
1 cup snow peas
4 dried shiitake mushrooms
Filtered water
1 tablespoon soy sauce
1 tablespoon finely grated ginger
1 to 2 teaspoons organic sesame oil
2 tablespoons roasted sesame seeds

1. Rinse the arame in water and drain. Clean and rinse the snow peas.

2. Wash the mushrooms and soak them in water until they are soft. To speed up the process, use water brought to a boil to cover the mushrooms. After the mushrooms are reconstituted, trim off the stems and slice.

3. Put 1 tablespoon of water and 2 teaspoons of soy sauce in a sauté pan. Add the sliced mushrooms and sauté them for 3 minutes. Add the arame, soy sauce and just enough water to cover the mushrooms.

4. Cover, bring to a boil, and cook for 15 minutes.

5. Add snow peas and cook for 3 to 5 minutes, until snow peas are just tender. Don't overcook.

6. Carefully drain excess liquid, put into a bowl, and season with remaining soy sauce, ginger and sesame oil. Garnish with sesame seeds.


 

Mung Bean & Butternut Squash Soup with Cardamom

Makes 8 servings

Prep Time: 30 minutes
Cooking Time: 3 hours

2-inch square rinsed and reconstituted kombu sea vegetable
8 cups vegetable stock
11/4 cup rinsed mung beans
1 medium butternut squash, peeled and cubed (approximately 3 cups)
1/4 teaspoon salt
1/2 cup goat's milk yogurt
1/4 teaspoon garam masala
2 to 3 pinches cinnamon
1/6 teaspoon white pepper
1 tablespoon chickpea miso
1 tablespoon cardamom seeds (approximately 6 to 8)

1. Reconstitute kombu by wiping gently with a damp cloth, covering with water, and soaking for 20 minutes.

2. In a large soup pot, combine vegetable stock, mung beans and squash. Add the reconstituted kombu. Bring to a boil. Turn heat down to medium and cook for about 20 minutes, skimming off any foam that appears.

3. Cook for a couple of hours on medium heat. During the cooking process, you can begin pureeing the beans and squash by pressing down gently with a wooden pestle.

4. After the ingredients have broken down and combined, add the salt, yogurt, garam masala, cinnamon and pepper, stirring well.

5. In a small saucer, add 3 tablespoons of the soup to the miso and puree the miso. Add mixture to the pot and stir.

6. In a small saucepan, gently roast cardamom seeds over medium heat, stirring, for 8 to 10 minutes. Crush the seeds in a food processor. Add the roasted, crushed cardamom seeds to the soup. Stir, adjust seasonings and serve.
 

Warm Winter Walnut Salad

Warm Winter Walnut Salad Serves 4

2 cups water
1 cup bulgur (cracked wheat) or long-grain white rice
1 teaspoon salt
1 1-pound bag mixed frozen vegetables such as broccoli, corn and red peppers
2 tablespoons lemon juice
1/2 cup chopped California walnuts
1/2 cup chopped green onions
3 tablespoons chopped fresh parsley or chives
freshly ground pepper
4 cups shredded iceberg lettuce (half a head)

Dressing:

1 cup nonfat yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley or chives

1. In a large saucepan, bring the water and salt to a boil over high heat. Add the bulgur or rice and vegetables and stir to combine. When the mixture returns to a boil, reduce the heat to low, then cover the pan and simmer for 15 minutes. Set aside off heat, still covered, for 5 minutes.

2. Using a fork, scrape the mixture into a large bowl. Add the lemon juice, walnuts, onions and parsley and combine by stirring and tossing with a fork. Season with pepper to taste. Spread the lettuce around the rim of a large platter.

3. To make the dressing, stir together the yogurt, lemon juice and parsley in a small bowl.

4. Mound the salad in the center of the lettuce and spoon some of the dressing over the salad. Pass the remaining dressing at the table.

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts

Walnut Tart with Raspberry Topping

Walnut Tart with Raspberry Topping
October, 1999

Makes 1 10-inch tart

Crust:
1-1/2 cups all-purpose flour
1/2 cup sweet butter, room temperature
1/4 teaspoon salt
1 egg
1/4 cup sugar

Filling:
1 cup brown sugar
2 eggs
1 egg yolk
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
2 cups California walnut pieces

Topping:
1/2 cup red raspberry jelly
1-1/2 pint fresh raspberries
1 cup whipped cream for decoration
10 California walnut halves for decoration

1. Preheat the oven to 400°F. To prepare the crust, combine all crust ingredients. Using a paddle, mix at low speed until just mixed. Press into the bottom and 1 inch up the sides of a 10-inch fluted tart pan with removable bottom. Bake approximately 8 minutes. Remove from oven and turn it down to 350°F.

2. In a bowl, combine brown sugar and eggs. Mix until very light and fluffy. Add flour, cinnamon, baking powder and walnuts. Pour into the crust. Bake 30-35 minutes or until filling is firm.

3. In a small saucepan, over low heat, melt the raspberry jelly. Gently stir in the fresh berries. Spread the raspberry topping evenly on top of cooled tart filling. Decorate with whipped cream and walnut halves.

Note: The bottom crust and walnut filling used for this tart make a wonderful base for an assortment of fresh fruit tarts, such as strawberry or kiwi. Although this recipe makes a 10-inch tart, it can be used to make any size, from petite four to 5-inch tartlets.

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts
 

Red Peppers Stuffed with Tempeh, Cremini, Mushrooms & Herbs

Red Peppers Stuffed with Tempeh, Cremeni Mushrooms & Herbs Makes 12 servings There is a strong correlation in population studies between low incidences of breast cancer and consumption of soy. A 1996 study shows that fermented soy foods — miso, natto and tempeh — contain greater amounts of the protective isoflavone genistein.

Prep Time: 20 minutes
Cooking Time: 1 hour

6 red peppers
2 to 3 teaspoons extra-virgin olive oil
4 large cremini mushrooms
1-1/2 cups filtered water
2 cloves garlic
3/4 to 1 teaspoon sea salt
Ground pepper to taste
1-1/2 tablespoons lemon juice
1 medium onion, chopped
18-ounce block tempeh
2 shallots, peeled and sliced
1 tablespoon each fresh chopped sage and thyme
2 tablespoons fresh chopped rosemary
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 organic egg
1/2 cup pine nuts
1-1/2 to 2 cups tomato sauce

1. Cut the tops off the red peppers. Seed and rinse. In a large pot, boil enough water to cover the peppers. Submerge the red peppers into rapidly boiling water. Boil for 4 minutes. Remove, cool and pat dry. Lightly oil (with olive oil) the bottom of a glass dish, and rub a little olive oil into both the outside and inside of the peppers.

2. Clean mushrooms using a damp cloth. Dry thoroughly, roughly slice and set aside. Using approximately 1/2 teaspoon of water and 1/2 teaspoon of olive oil, lightly oil a small sauté pan. Slice garlic and gently sauté mushrooms on low heat for 4 to 5 minutes. While sautéing, season mushrooms with 1/3 teaspoon salt, ground pepper, and 1 to 2 teaspoons lemon juice. Continue to sauté for 5 minutes more, remove, and set aside in a large bowl.

3. Using the sauté pan, water sauté chopped onion in one tablespoon water.

4. Crumble block of tempeh into the water mixture in the pan (cut the tempeh in half and the halves into slices for easy crumbling). Season with 1 tablespoon of lemon juice and the shallots.

5. Cook over medium heat for 10 minutes, uncovered. Add 1 teaspoon of salt and 1 tablespoon each of chopped sage, thyme and rosemary. Continue to cook for several more minutes. Season with a little ground pepper.

6. Add the cooked tempeh and herbs to the bowl with the other ingredients. Continue seasoning with paprika, cayenne pepper, 1 tablespoon chopped rosemary and 1 tablespoon olive oil. Mix gently. In a small bowl, beat the egg with a fork for a couple of minutes. Combine beaten egg with the tempeh and other ingredients. Add the pine nuts and a couple of pinches of sea salt.

7. Stuff peppers with tempeh mixture. Top each stuffed pepper with 1 to 2 tablespoons of tomato sauce. Carefully cover the stuffed peppers with foil.

8. In a preheated oven, bake the stuffed peppers at 375°F for 30 minutes.
 

Mom's Macaroni Salad

Mom's Macaroni Salad
Serves 6

This recipe replaces regular mayonnaise with an egg-free, light canola mayonnaise. Remember: If you're allergic to eggs or anything else, you must check the ingredients on your replacements, as many seemingly safe foods can contain small amounts of the allergen. You may substitute any egg-free macaroni product for the elbow noodles called for in this salad.

Prep Time: 5 minutes
Cooking Time: 30 minutes

2 cups egg-free elbow noodles
1 stalk celery, chopped
1/2 cucumber, chopped
1/3 cup egg-free, light canola mayonnaise
1 teaspoon dry parsley
1/4 teaspoon onion powder
1/2 teaspoon celery seed
Salt and pepper to taste

1. Cook noodles according to package instructions. Drain and rinse under cold water until cool, and place in a mixing bowl.

2. Mix in the celery and cucumber. Add the mayonnaise and other ingredients and mix thoroughly.

3. Serve cold.
 

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps
Serves 8

This dish substitutes goat or sheep milk cheese for cow's milk cheese. If your problem is lactose intolerance, you may want to omit the cheese altogether. However, most people who are truly allergic to cow's milk are able to tolerate milk of sheep and goats with no adverse reactions.

Prep Time: 30 minutes
Cooking time: 20 minutes

1 package long-grain and wild rice pilaf
1 10 oz. package fresh spinach, chopped
1 clove garlic, peeled and minced
1-2 large tomatoes, thinly sliced in rounds
4 large portobello mushrooms, stems removed
1/2 cup feta cheese (made from goat or sheep milk)
Salt to taste

1. Prepare the rice according to package instructions.

2. Steam the spinach until just wilted. Mix in the garlic.

3. Place the mushroom caps upside down on a nonstick baking sheet or in a lightly oiled shallow baking dish.

4. Spoon 1/4 to 1/2 cup of rice onto each mushroom. Divide the spinach into four servings and place atop the rice. Cover the spinach with tomato slices. Top with 2 tablespoons crumbled feta cheese.

5. Bake in a preheated oven at 350° for 20 minutes. Serve hot or cold.