Crab with Hazelnuts Salad Recipe

Crab with Hazelnuts Salad Recipe

Most crab lovers know that fresh crab pairs well with avocado.
But have you ever tried it with roasted hazelnuts (also called
Filberts)? I got this idea from an appetizer prepared by an
Oregon chef (where they grow a lot of hazelnuts). It's lovely.

1 1/2 cups fresh lump crab meat
1/2 cup chopped roasted hazelnuts
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
1 Tbsp olive oil
Freshly ground pepper
Salt to taste
4 large pieces of butter lettuce, rinsed and patted dry

In a medium sized bowl mix the hazelnuts, celery, onion,
parsley, lemon juice, olive oil, ground pepper, and salt.
Gently fold in the lump crab meat, trying not to break
up the crab too much.

Make individual servings, about a half cup each over a
piece of butter lettuce.

Serves 4.

Hazelnut Asian Lettuce Wrap

Hazelnut Asian Lettuce Wrap
Prep time: 15 minutes
Cooking time: 10 minutes
Makes: 6 servings

Ingredients:

1 tablespoon vegetable oil
1 1/4 pound turkey, ground
2 teaspoons garlic, fresh, minced
1/3 cup orange juice
1/3 cup Hoisen sauce
1 1/2 tablespoons soy sauce
1 tablespoon ginger, fresh, minced
1 tablespoon rice wine or white vinegar
1 cup hazelnuts, toasted, skin removed, coarsely chopped, divided
4 cups (8 ounces) coleslaw mix, cabbage and carrot blend
1/2 cup green onions, thinly sliced
1/4 cup cilantro leaves, packed (optional)
2 heads romaine leaves, washed, trimmed

Directions: Heat oil in large frying pan over medium high heat. Add turkey and garlic and sauté for 8 to 10 minutes until cooked. Drain and set aside.

Puree orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup hazelnuts in blender or food processor for 10 seconds, until blended.

Pour sauce over turkey and add coleslaw, green onions, cilantro and remaining hazelnuts. Mix until blended. Spoon on romaine leaves and serve.

Nutritional Analysis per Serving: Calories 350 (55 percent Calories from Fat), 23g Protein, 18g Carbohydrate, 4g Fiber, 22g Fat, 3g Sat. Fat, 0g Trans Fat, 55mg Cholesterol, 880mg Sodium.

For more recipes, visit www.hazelnutcouncil.com.

ANYTIME BURRITOS

ANYTIME BURRITOS
Yield: 6
Ingredients:
3/4 cups Sour cream (regular; light, no-fat)
2 tablespoons Taco seasoning mix
6 Eggs
6 (8-inch) flour tortillas; heated
3/4 cups Shredded light Cheddar cheese
1 cup Shredded Romaine lettuce

1 medium Ripe tomato; seeded, chopped
In small bowl stir together sour cream and taco seasoning mix;
set aside.

In medium bowl whisk eggs with 2 tablespoons water until
well beaten.

Pour eggs into 10-inch skillet sprayed with no stick cooking spray.

Cook over medium low heat, stirring occasionally, until eggs are
set (3 to 5 minutes).

To assemble burritos, spread about 2 tablespoons sour cream
mixture over each warm tortilla. Top with 1/6 eggs, cheese,
lettuce and tomato. Roll up tightly; serve warm.
MILITARY FAMILY MAGAZINE
JANUARY 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Picadillo

Chili Picadillo
from
http://www.mealtime.org/


Spice up your Mexican feast with chili, done picadillo style (pronounced pee-kah-dee-yoh)! A popular seasoned, chopped beef dish enjoyed in many parts of Latin America, picadillo gets its sweet, savory taste from fruit, olives, peppers and spices. In this dish, the quick prep time and full flavor starts with hearty canned chili. Add variety to your meal by serving Chili Picadillo with rice, whole-wheat tortillas and beans, or use it as an enchilada filling.

Ingredients:

1/2 pound lean ground beef*
2 cans (15 ounces each) less-sodium chili with beef*
2 medium apples, cored and finely chopped
1/4 cup raisins
2 tablespoons canned green olives, chopped (try black olives)
1 to 2 canned jalapeño peppers, seeded and finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup slivered almonds, toasted**

*For a vegetarian version of this recipe, use chili with beans and substitute canned red beans for the ground beef.

**To intensify the flavor, toast almonds in a dry skillet over medium-high heat for 3 to 5 minutes, shaking often.


Preparation Time: Approximately 10 minutes

Cook Time: Approximately 25 minutes

Preparation:

Brown ground beef in a medium skillet, breaking up the meat as it browns; drain any fat. Add chili, apples, raisins, olives, jalapeño peppers, oregano, cinnamon and cloves. Cover; simmer for 15 to 20 minutes to blend the flavors. To serve, ladle into bowls; top with toasted almonds.

Servings: 4

Nutritional Information Per Serving: Calories 400; Total fat 18g; Saturated fat 5g; Cholesterol 70mg; Sodium 830mg; Carbohydrate 70g; Fiber 6g; Protein 28g

Artichoke Bruschetta

Artichoke Bruschetta
from
http://www.mealtime.org/

A great start to any meal, this bruschetta combines the flavors of artichokes, garlic and Parmesan cheese for a delicious appetizer that is easy to prepare. Canned artichokes cut down on the prep time of this recipe, making it a quick fix.

Ingredients:

1 large sourdough baguette, cut in 20 small slices
2 cans (13 3/4 ounces each) artichoke hearts, drained and chopped
1 cup freshly grated Parmesan cheese
1 can (4 ounces) chopped chiles, drained
2 teaspoons minced garlic
1/2 cup fat-free mayonnaise


Preparation Time: Approximately 10 minutes

Cook Time: Approximately 20 minutes

Preparation:

Heat oven to 400°F.

Arrange baguette slices in a single layer on a baking sheet, and bake until lightly toasted, about 5 minutes.

Combine artichokes, cheese, chiles, garlic and mayonnaise. Mound the artichoke mixture on the toast, and bake for 10 to 15 minutes until bubbly.

Servings: 20

Nutritional Information Per Serving: Calories 130; Total fat 2.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 430mg; Carbohydrate 21g; Fiber 1g; Protein 5g

Dad's English Muffin Pizzas Recipe

Dad's English Muffin Pizzas Recipe

From
http://www.elise.com/recipes/archives/004333dads_english_muffin_pizzas.php

Back in 7th grade home-economics, the cooking segment
consisted of learning how to make pizzas with English
muffins, some spaghetti sauce, a little cheese and a toaster
oven.
Relax. These aren't those pizzas. These are cool, a little
fancy, requiring-you-to-do-some-cooking English muffin
pizzas. When my father came home with a bag of English
muffins announcing that he was going to make pizzas with
them, I sort of rolled my eyes and stepped away. (Okay,
dad, whatever you want.)
But when the aroma of caramelizing onions, ham, bubbling
Mozzarella wafted through the house, I got my plate ready.
We'll be having these again soon.
(want to make your own English muffins? here's how)

6 muffin halves
1 cup grated Mozzarella cheese, packed
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham
A pinch of chopped fresh sage
1/4 teaspoon stoneground mustard
Optional: A few slices of fresh tomato
1 Preheat oven to 425°F.
2 Melt butter in a medium skillet on medium high heat.
Add the onions and cook until translucent, about 5 minutes.
Add the diced ham, cook 5 minutes more.
Mix in the sage and mustard. Remove from heat.
3 Put muffin halves, open side up on a sturdy baking pan.
Distribute the cheese evenly, sprinkling over the muffin halves.
Put the onion ham mixture on top of the cheese.
If you want to use tomato slices, layer them between the
cheese and onion mixture.
4 Bake at 425°F for 8-9 minutes, until the muffins and
toppings are nicely browned, but not burnt.
Cut into quarters for appetizers or just leave whole for
a meal or snack.