Recipes
My mother-in-law's zucchini bread recipe
Hope everyone is staying safe and healthy! During this stay at home period, we will be sharing easy to make delicious recipes that will nourish your body and help boost your immune system. This recipe is not too sweet so you can add a drizzle of maple syrup to individual slices. I had to substitute some ingredients to whatever I have at home. These are ingredients that I use Ingredients for 1 loaf: 2 eggs 1/2 cup of oil (I use olive oil) 1/2 cup of maple syrup 1 1/2 tsp vanilla extract 1 1/2 cup of grated zucchini 1 1/2 cup of whole wheat flour 1/4 tsp baking powder 1 tsp baking soda 1/2 tsp fine salt 1 tsp ground cinnamon 1/3 cup of chopped almonds Directions: -Preheat oven to 325F. Grease 9"x5" loaf pan with butter to prevent bread from sticking. -In a mixing bowl, mix oil, maple syrup, eggs and beat well. -On a separate bowl, mix well baking powder, baking soda, salt, cinnamon, nutmeg and whole wheat flour. Combine this mixture to the wet ingredients and mix well. Add zucchini and chopped almonds and mix until combined. -Pour in batter to baking pan and add more nuts or cinnamon on top -Bake for about 55 minutes or until toothpick inserted to center comes out clean. -Keep bread cool in pan on rack for 15 minutes then take bread out from pan and cool completely. -Enjoy!
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Summertime Pasta Salad with Spicy Cashew Kick
Bring this easy summertime dish to BBQ's! INGREDIENTS: 1 box elbow noodles 1 head (bag/bunch) of celery 1 bag of regular sized carrots 4 (larger sized) cans of tuna-fish (5 cans if you prefer) 1/2 jar mayonnaise (or less) Nuts+Nuts spicy cashews (amount will vary depending on personal preference) DIRECTIONS: Bring noodles to a boil as directed on box and drain water; place cooked noodles in a large mixing bowl and set aside. Open and drain the water/oil from cans of tuna. Place drained tuna in a new mixing bowl and using a fork, break tuna up (giving it a shredded look). Combine shredded tuna with pasta (preferably using sanitized hands as this more evenly coats tuna around pasta and also prevents noodles from being damaged by utensils). Using a sharp knife, dice entire bag of celery into small, cubed pieces. Peel and discard the outer layer of skin off carrots. Chop entire bag into cubed or shaved pieces. Combine celery and carrot pieces into bowl of pasta/tuna and mix together. Add desired amount of mayonnaise to pasta (preferably using your hands to evenly combine). Depending on personal taste, you may want more or less mayonnaise but should not need more than 1/2 of a large sized jar. Crumble cashews. For this step I placed cashews in a ziploc bag and very gently crushed them using a hard object. Be careful not to overdo the crushing….end result should be small, broken up cashews. Add cashew pieces to pasta bowl and mix. The flavor from our spicy cashews should be enough that you don’t need to add any salt or pepper. Once all ingredients have been combined, cover pasta bowl with saran wrap or foil and place in refrigerator overnight. Remove from fridge only when ready to serve as this dish is meant to be served chilled. Enjoy refrigerated leftovers for up to one week.
Learn moreAsparagus with Black Pepper Cashews
Ingredients:1/2 small read onionzest of 1/2 lemon1 tbsp olive oil1 lb of asparagus, woody ends trimmed1/2 cup of chopped Nuts+Nuts black pepper cashewsSalt - Sauté asparagus and red onion with olive oil until tender (about 4 minutes)- Add lemon zest and chopped black pepper cashews
Learn moreDeviled Eggs with Cashews Recipe
We’re in the month of April and that means many of us might be coloring eggs or searching for them in an egg hunt! With all those eggs on hand we’re supplying you with a recipe for deviled eggs. We actually played with two different versions of this recipe...one for people who prefer egg whites only and one for people who like the yolk. Both recipes incorporate our Nuts+Nuts cashews (of course). In either case, the cashews proved to add a nice crunch to the texture! DEVILED EGGS - NO YOLKIngredients4 eggs¾ cup Nuts+Nuts plain roasted cashews (or any of our other cashews)3 tablespoons mayonnaise¾ tablespoon dijon mustardsalt/pepper (trace amounts/to taste) Make hard-boiled eggs: Place eggs in pot and fill with cold water, making sure water completely covers eggs. Bring water to boil for about 12-15 minutes. Drain hot water from pot and run cold water over the eggs to stop the cooking process. Gently break shells and peel the eggs. Using a sharp knife, slice each egg in half (lengthwise). Remove and discard the yolks. Put cashews in food processor and pulse until desired texture. Mix crushed cashews with mayonnaise, mustard and salt/pepper. Evenly divide cashew mixture among the 8 egg halves (mixture should fill holes left by the original yolk). Refrigerate until ready to serve. DEVILED EGGS - WITH YOLKIngredients3 eggs¼ cup Nuts+Nuts spicy cashews (or any of our other cashews)⅛ cup mayonnaise1 teaspoon mustard1 teaspoon white vinegarsalt & pepper (trace amounts/to taste) Make hard-boiled eggs: Refer to step 1 of “no yolk” recipe EXCEPT do not discard egg yolks! Instead, transfer yolks to a bowl. Using a fork, break-up/crumble the yolks. Add mayonnaise, mustard, vinegar and salt/pepper to the yolks and mix together. Taste mixture and (if desired) adjust amounts of each ingredient to preferred taste (more mayonnaise, more mustard, etc). Crumble cashews. For this step I placed cashews in a ziploc bag and very gently crushed them using a hard object. Be careful not to overdo the crushing….end result should be small, broken up cashews. Add cashews to your yolk mixture. Evenly divide yolk/cashew mixture among the 6 egg halves (mixture should fill holes left by the original yolk). Refrigerate until ready to serve.
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