walnuts | My Foodie Call

Tag: walnuts
- Whole Wheat Flax ‘N Apple Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 23rd
  Whole wheat flour, seasonal apples and heart-healthy walnuts? What’s not to like.
  
  Although it’s October, apple season is thriving and there are still many amazing recipes to be made. As I write this I can smell the delicious apple turnovers I have baking up in the oven. I love to have something hot out of the oven and aromatic for my kids get home.
  I’m not sure about your kids, but mine come home from school spent and so grumpy. I presume its the long days mixed with just being flat out starving.
  
  “Yes, learning about the rivers in the South can be daunting, my dear 3rd grader….”
  
  That said often times I’ll look in my children’s lunch boxes to see foods barely touched. Their excuse is usually “I didn’t have time…” which is kind of mind boggling to me because I always make time to eat. Who doesn’t have time to eat?
  
  However, whether that’s the case (or not) or maybe they are just avoiding the specific foods that I pack, I can never be sure. What I am certain of is that to come home to a the scent of apple and cinnamon is a recipe for success.
  
  Here is a recent concoction that I made to diffuse the afternoon fuss.
  
  Here’s what you’ll need to gather.
  
  Mix up your dry. See the flaxseed meal? Not flaxseeds.
  
  Next my egg mixture.
  
  Mixing my wet into dry…
  
  Folded in apples and walnuts. Its thick, don’t worry…
  
  pile it in…
  
  healthy.
  
  Whole Wheat Flax ‘N Apple Muffins
  
  Ingredients
  - 1/4 cup flaxseed meal (not flaxseeds. You want the powder stuff. If you only have flaxseeds, pop them in your coffee grinder and pulse it a few times until it’s a powder)
  - 1 1/2 cups white whole wheat flour
  - 1/2 cup sugar
  - 2 tsp baking powder
  - 1/2 tsp baking soda
  - 1/2 tsp salt
  - 1 egg, beaten
  - 1 1/2 cups finely chopped ORGANIC Apples. Here’s a reminder why.
  - 3 Tbs grapeseed oil
  - 1/2 almond milk (or other non-dairy milk)
  - 1/2 cup chopped walnuts (you could omit these, but walnuts pack a big dose of plant-based omega 3’s, I say load up!)
  Directions
  1. Preheat oven to 400 degrees. Pre-treat muffin tins.
  2. Blend dry ingredients together in a bowl.
  3. In a seprate bowl combine egg, grape seed oil and milk.
  4. Add dry ingredients to egg mixture and stir until just blended.
  5. Fold in chopped apples and nuts. (Don’t worry the batter will be thick!)
  6. Fill muffin cups 2/3 full.
  7. Bake for 18-20 minutes or until toothpick inserted comes back clean.
  Posted in Breakfast, Snacks | Tagged flax, walnuts, whole wheat
- Pesto Pizza in a snap
  
  Posted at 9:00 pm by myfoodiecall
  
  Apr 27th
  This family loves pesto. This is slightly shocking to me because they are not too big on fresh herbs. As we all know, pesto has lots of basil. In regards to fresh herbs in recipes, I am pretty used to putting way less than is called for. Especially Cilantro. While I love Cilantro, here is what the family says about Cilantro:
  - tastes like soap
  - tastes like garbage
  - is disgusting
  - tastes like multiple toilet analogies
  But back to the pesto. My kids do like pesto. On pretty much anything.
  
  Here is an easy pizza recipe. If you do not have time to make your own, just buy the store pesto, but really it’s easy!
  
  Pile the ingredients in…and whir up that food processor.
  
  Also, I like to use walnuts in my pesto. Cheaper than pine nuts and healthier! Here is the recipe I used.
  
  Basil Walnut Pesto
  
  Ingredients
  - 2 cups gently packed fresh basil leaves
  - 2 large garlic cloves, minced
  - 1/2 cup grated parmesan cheese
  - 1/3 cup walnuts
  - 1/2 teaspoon salt
  - 1/4 teaspoon freshly ground black pepper
  - 2/3 cup extra virgin olive oil
  Directions
  1. Add walnuts and garlic to food processor and process until coarsely chopped.
  2. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute.
  3. With the processor running, slowly pour the olive oil through the feed tube and process until blended.
  4. Add the Parmesan and process 40-60 seconds more.
  Next grab a jar of these.
  
  Fine chop them.
  
  Spread some pesto and red peppers on your crust and cook according to package directions.
  
  This here is an organic wheat crust from Trader Joe’s. You could use a Whole Wheat Boboli if it’s easier. This pizza is light on the roasted red peppers because I was a little unsure how the family would react. I had visions of them all being picked off and tossed on their napkins.
  
  Surprisingly they ate this pizza without a second thought which means next time the pizza gets doused with red!
  
  Pesto Pizza
  Posted in Meatless mealtime | Tagged walnuts
- A recipe that will get your family to eat spaghetti squash.
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 26th
  Parmesan Spaghetti with Toasted Walnuts. Can you see the spaghetti squash in there?
  
  This is spaghetti squash. Not quite spaghetti, but I’ll give the squash props for putting in its best effort.
  
  I do love spaghetti squash.
  
  But then again, you’d be hard pressed to find a vegetable that I did not like.
  
  That said, I definitely will not try to claim that spaghetti squash tastes like spaghetti. No, all you low-carb eaters out there, it does not. But it is still tasty and this recipe is a great way to get the family on board with it.
  
  Parmesan Spaghetti with Toasted Walnuts
  1 1/4 cup walnuts
  
  1 cup grated Parmesan cheese
  
  1/2 cup olive oil
  
  juice of one medium orange
  
  2 garlic cloves, minced
  
  1 tsp ground black pepper
  
  1 lb. whole wheat spaghetti
  
  1 cup Italian parsley, fine-chopped
  
  1 spaghetti squash
  
  1. Cook your spaghetti squash first. 375 degrees for 35-40 minutes.
  2. Lower heat to 350°F while the squash cools. Toast walnuts on baking sheet  for 5 minutes, stir and toast for another 5. Let cool, and coarsely chop.
  
  3. Whisk together cheese, oil, juice from the orange, garlic, and pepper in large bowl.
  
  4. Cook pasta according to package directions. Add drained pasta to cheese mixture, and toss to combine.
  
  5. Remove the seeds and shred your spaghetti squash with a fork, scraping it from its shell. Add half to your spaghetti mixture. Toss well. Not rocket science.
  
  6. Stir in parsley and walnuts, and season with salt and more pepper, if desired.
  
  The family ate this a little too willingly. Hmmm…Next time I will add more spaghetti squash.
  Posted in Meatless mealtime | Tagged walnuts, whole wheat spaghetti
- A Super Easy Winter Salad…with Pears and Candied Walnuts
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 12th
  We all love fruit in salad.
  
  Pears are one of those things that usually show up in salads around this time of year.
  
  A winter or holiday thing, right?
  
  Thought it was fitting that I add a post with a pear salad. Great for your holiday gathering. Or for whenever.
  
  A Super Easy Winter Salad
  
  …with Pears and Candied Walnuts.
  
  Sweet.
  
  Horrible lighting. Apologies. Salad still rocked though. Mr. Foodie Call did a few approving grunts while he ate this.
  
  My usual “pictorial” play-by-play of the recipe.
  
  Toast and “candy up” those walnuts.
  
  Stir up your dressing.
  
  Pick your pears.
  
  Chop ’em.
  
  Grab 2 bags of spring mix. Organic of course.
  
  Pour your dressing on your goods.
  
  Sprinkle with walnuts.
  
  Winter Salad with Pears and Candied Walnuts
  
  The Walnuts:
  - 1 teaspoon grapeseed oil
  - 1/2 cup chopped walnuts, toasted
  - 2 teaspoons sugar
  The Dressing:
  - 1/2 cup pomegranate juice
  - 2 Tbs. white wine vinegar
  - 2 Tbs. extra virgin olive oil
  - 2 tsp honey mustard
  - salt and pepper to taste
  The Salad:
  - 2- 5 oz bags of mixed greens
  - 2 pears, cored and chopped
  Directions:
  
  1. For the Walnuts: Heat oil in a skillet over medium heat. Add nuts and sugar. Cook for 3-4 minutes, stirring constantly. Remove from heat.
  
  2. For the Dressing: Whisk together all ingredients
  
  3. For the Salad: Combine greens and pears in a bowl. Drizzle dressing over salad and toss. Sprinkle with nuts.
  
  If anything, make this salad so that you can try this dressing. Pomegranate juice dressing? Super tasty and super healthy.
  Posted in Salads, Soups, and Sides | Tagged fruit, salad, walnuts
- Dried Basil Pesto with Toasted Walnuts
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 13th
  I was craving pesto.
  
  In the worst way.
  
  The problem?
  
  No fresh basil. Plenty of dried basil though. Let’s make it work in a pesto.
  
  Okay, obviously fresh basil is better for pesto when possible, but having fresh basil at all times?
  
  Not always a reality in this house.
  
  …and walnuts instead of pine nuts??
  
  Yes, way healthier and cheaper than pine nuts!
  
  Gather your goods and food processor. Not rocket science.
  
  Voila. Pesto made with dried basil and toasted walnuts.
  
  Add it to spaghetti and dinner is done.
  
  Dried Basil Pesto with Toasted Walnuts
  - 1/2 cup (a little under a jar) dried basil
  - 1/4 cup walnut pieces
  - 3 cloves garlic
  - 3/4 cup grated parmesan
  - 3/4 cup extra virgin olive oil
  1. Set a dry pan on your stove to medium heat. Toast walnuts for 1-2 minutes, stirring frequently until lightly browned.
  
  2. Put walnuts, basil, garlic, and parmesan cheese in your food processor.
  
  3. Pulse several times to break it up. Then fully process until walnuts are blended in and you have a nice paste.
  
  4. With processor running, slowly pour oil into the feeder of your processor.
  
  5. Continue to run until smooth, 30-40 seconds??
  
  We put it on whole wheat spaghetti.
  
  My 10-year-old who is “meh” about pasta had a huge whopping plate of this after cross-country practice. Winning.
  
  My 6-year-old had two large bowls….
  
  Was hoping to have leftovers for school lunches….No such luck. That’s a good thing, right??
  Posted in Meatless mealtime | Tagged walnuts, whole wheat pasta
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