H
ave you had your nuts today? If you have ever passed on nuts because you thought they were too fattening, you will be relieved to hear that eating nuts is associated with weight loss, not gain. Studies show that people
who eat a handful of nuts every day lose more weight than those who skip them. No longer are nuts relegated to just party mixes and desserts. Spreading the nutty goodness into salads, side dishes and main courses is a fantastic way to add intriguing tastes and textures to meals. Nuts can be puréed to create a smooth, creamy dressing. Pesto is a popular sauce employing pine nuts as a base. Sub in walnuts, hazelnuts, pecans or almonds for a new taste sensation. Throwing a handful of crunchy nuts on a green salad is always a good idea. But why stop there? That nutty topping is equally appealing on cooked vegetables, grains and mains. A creamy soup is made more exciting when topped with smoked-paprika toasted almonds. Stir-fries, curries and pilafs all benefit from a sprinkling of crunchy nuts, as do chicken and fish dishes.
Spaghetti with Broccoli and Creamy Almond Sauce MAKES 4 SERVINGS
If you love the taste of almonds, this pasta dish is for you. Lightly toasted nuts make for a luscious sauce as well as a crunchy topping. If you want to make a meal of it, sauté some chopped chicken breast or shrimp with the shallots, then proceed with the recipe, simmering the sauce until the meat is cooked through. 3⁄4 1 1⁄2 1⁄2 1 1⁄2 1 2 8 8 1 1⁄2 1⁄4
cup slivered almonds cup vegetable or chicken stock teaspoon salt teaspoon pepper tablespoon extra virgin olive oil cup chopped shallot clove garlic, chopped teaspoons fresh lemon zest ounces whole-wheat spaghetti ounces broccoli large carrot, julienned cup shredded Parmesan cup chopped parsley
1. Preheat oven to 350°F. Bring a large pot of salted water to a boil for pasta. Spread almonds on a sheet pan and toast 10 minutes, until golden. Transfer to a bowl and let cool. 2. Using a food processor, grind ½ cup almonds to a fine powder. With the machine running, gradually pour in stock to purée. Add salt and pepper, and set aside. 3. In a large sauté pan, heat oil over medium heat. Add shallot and sauté 5 minutes, until soft and starting to brown. Add garlic, stir, and cook 2 minutes. Add nut mixture and lemon zest, and stir. Bring to a boil, reduce to a simmer, and cook 3 minutes, until thick. 4. Keep warm over low heat. 5. Cook spaghetti according to package instructions. Add broccoli and carrot to pot to cook when 2 minutes remain. Drain well and add to almond sauce. Add Parmesan and toss well. Serve topped with remaining almonds and parsley.
Napa and Kale Salad with Creamy Cashew Dressing and Sriracha Cashews MAKES 4 SERVINGS
Raw cashews are the secret to this amazing dressing, which is as rich and creamy as its dairy-based counterparts. These nuts are white instead of brown, and are found in the produce or bulk section. The fluffy napa cabbage, creamy dressing and spicy crunch of Sriracha cashews make for a salad with a kick. Salad 1⁄2 cup raw cashews 3 tablespoons fresh lemon juice, divided 1⁄2 teaspoon salt 1 tablespoon canola oil 4 leaves kale, stems removed and thinly sliced 4 cups shredded napa cabbage 2 medium carrots, julienned Sriracha Cashews 1 tablespoon canola oil 2 teaspoons Sriracha 1⁄2 teaspoon salt 1⁄2 cup roasted cashews 1. For the salad: Using a food processor, finely grind cashews. Add 2 tablespoons lemon juice, salt and oil, and process to a smooth paste. With the machine running, add 7 tablespoons water individually until purée is smooth and pourable. Transfer to a small bowl. 2. In a large bowl, toss kale with remaining lemon juice, and knead and massage to tenderize. When kale is slightly wilted, add cabbage and carrot. 3. For the Sriracha cashews: Combine oil, Sriracha and salt in a large sauté pan. Add cashews and stir to coat. Place over medium heat, stir, and cook 4 minutes, until nuts are well coated and hot to the touch. Spread on a plate to cool. 4. Just before serving, add dressing and toss to coat. Top with Sriracha cashews.
fall 2015 real food 21