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Receta Tips on Nuts with Recipe

by Claudia lamascolo

Ingredientes

All about nuts~

Direcciones

1. Shelled nuts should be firm, plump, crisp and their size and color uniform. They should not be shriveled or discolored.
2. Unshelled nuts should weigh heavy compared to their size with no cracks or holes. Nuts are much fresher if bought from a store that sells their inventory quickly - check the dates on the packaging or ask how long since the last shipment of the particular nut needed.
3. Nuts can turn bad and nothing can ruin a recipe as quickly as bad milk or rancid nuts. I have written that is several of my recipes.
4. 4 oz. of most nuts (unshelled) will yield 1 cup of chopped nuts.
5. If nuts are difficult to chop, simply warm them in a microwave for 2 to 3 minutes or in a 325 degree oven for 5 minutes and then chop, warm nuts being much easier to chop. Take care not to touch them, they will be hot.
6. To intensify the flavor of the nuts to be used, as well as adding crunch; cook in an ungreased skillet over medium to medium-low heat, stirring almost continuously until brown and smelling roasted. Alternately, place nuts in a single layer on a cookie or baking sheet, bake at 350 degrees. Bake for 10 to 15 minutes total or until brown. Or try using the micowave, put 1 cup nuts on a paper plate and cook on high, uncovered, for 3 to 4 minutes. Rotate the plate or towel after a couple of minutes or simply cook until the nuts smell roasted. You will have to watch, just like coconut this will burn quickly as it heats up from the inside of the nut, stir often. The nuts will not brown so its easy to burn them.
7. To skin the nuts: Steam for 5 minutes. Then use a towel to rub off the skins off..
8. When shelling nuts with a nutcracker, don't crush the nut. Instead, press on the middle of the nut a bit at a time, turning it a little at a time until it pops open. This will yield much larger pieces of nutmeat.
9. Use ground nuts as breading for chicken and bake or fry. Do the same for fish, pork chops, almonds, macadamia, pecans are all perfect for those coatings! Try honey roasted nuts for chicken sometime~
10. Additionally nuts are great for coatings on seafood, fabulous crunch with salad greens, in chicken salad or in stir fry, so cook away!~
11. For chopping nuts, I always use the pulse feature on the food processor or blender that will help you grind to the right size you prefer. Did you know, a spoonful of flour, cornstarch or sugar to keep the nuts from "gluing" together?
12. Nuts in their shell store the best, then nuts with skins, naked nuts lasting the least amount of time. Freezing them in airtight containers will lengthen their shelf life considerably. Shelled nuts will keep in the refrigerator for up to 4 months and twice that in the freezer.
13. Freezing nuts makes shelling easier.
14. “Scientific evidence suggests but does not prove that
15. eating 1.5 ounces per day of most nuts as part of a diet
16. low in saturated fat and cholesterol may reduce the risk
17. of heart disease.”
18. Yes, nuts are relatively high in fat, but most of
19. that fat is unsaturated. It’s important to look at not only
20. the amount of fat you eat, but also the type of fat.
21. Saturated fat can raise blood cholesterol levels, which can
22. increase the risk of heart attack or stroke. Unsaturated
23. fats, such as polyunsaturated and monounsaturated fats,
24. can actually decrease low-density lipoprotein (LDL, or
25. “bad” cholesterol) levels.
26. Researchers are continually discovering
27. important information about the roles of
28. antioxidants and phytochemicals in the prevention
29. of chronic disease. Antioxidants protect
30. against oxidation, or damage to cells in the body.
31. Oxidation may play a role in the
32. development of cancer, diabetes, heart
33. and lung disease and cataracts. Common
34. examples of oxidation in everyday life
35. include the rusting of metal and the
36. browning of fruit. Several recent studies
37. show that vitamin E, specifically, may reduce the risk
38. for cardiovascular disease and certain cancers. Some nuts,
39. including almonds, hazelnuts, pecans and Brazils, are
40. good sources of antioxidants such as vitamin E and
41. selenium.
42. Shrimp Nutty Salad
43. 2 tablespoons extra virgin olive oil
44. 1 pound medium shrimp, peeled and deveined
45. 4 medium tomatoes, cut into wedges
46. 1/4 cup each: chopped fresh basil and mint
47. 1 tablespoon fresh lemon juice plus fresh grated lemon peel
48. 4 tablespoons of white wine
49. 1 clove fresh garlic, minced
50. 3 cups orzo or brown rice
51. 1/2 cup lightly mixed nuts (hazelnuts, macadamias, pecans and walnuts)
52. Salt and freshly ground pepper, to taste
53. 1 cup romaine lettuce or mixed baby salad greens
54. In a large fry pan heat or on the grill....using 1 tablespoon of oil
55. add shrimp and cook, till pink about 2 minutes. Set aside
56. In large bowl combine tomatoes, basil,mint, lemon juice,garlic and 1 tablespoon of oil;set aside 20 minutesat room temperature.
57. Stir in rice,nuts and shrimp;toss gently. Seasonwith salt andpepper.Arrange lettuce in the middle of the plate, spoon orzo mixture on top, shrimp around the sides with tomatoes. Add more dressing and parsley on top with lightly toasted mixed nuts.

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