Cindy's Recipes and Writings

Walnut Vegetarian Scotch Eggs #RaiseYourSnackIQ

Posted on July 25, 2021 by Cindy Kerschner

“I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Walnut Vegetarian Scotch Eggs serve hard cooked eggs wrapped in walnut meal with a crunchy crust. A side of mustard sauce for dipping adds to this fun, healthy snack.

Walnut Scotch Eggs

I weekly try to eat less meat. That includes having veggies replace meat once in a while. There are some good meat substitutes out there. Those cook and taste like meat.

But did you know, walnuts can also take the place of ground meat in some dishes? I used ground California Walnuts to coat these Scotch Eggs before breading.

Scotch Egg coating

A light spray of cooking oil browned these nicely in the oven.

scotch egg bake

These turned out to be a tasty snack. Nutritious too. Here’s why adding California Walnuts to snack time is both easy and so good for you.

A handful of walnuts is a versatile snack or ingredient that can help you feel full and satisfied thanks to a combination of key nutrients including plant-based protein (4g/oz) and fiber (2g/oz).
Walnuts are also the only nut with a significant source of essential omega-3 ALA (2.5g/oz).
A growing field of research is looking at walnuts and cognitive function, including areas like healthy aging as well as mood, concentration and more.
More information on snacking with walnuts can be found at
https://walnuts.org/snacking/

Connect with California Walnuts on social media:

Website: https://walnuts.org/
Facebook: @cawalnuts
Twitter: @CaWalnuts
Pinterest: California Walnuts
YouTube: California Walnuts
Instagram: @cawalnuts

Follow the hashtag, #RaiseYourSnackIQ on social media for more great ideas using California Walnuts.

Walnut Vegetarian Scotch Eggs

Print Recipe

Servings 4 servings

Ingredients

4 hard cooked eggs
1 cup California Walnuts pieces
1/4 cup grapeseed oil, divided
1 egg, beaten
1/2 cup panko breadcrumbs
1/2 teaspoon smoked paprika
1.2 teaspoon salt
dip
2 tablespoons whole grain mustard
2 tablespoons mayonnaise
1 teaspoon thinly sliced green onion
cooking spray
1 tablespoon chopped California Walnuts

Instructions

Preheat oven to 350 degrees. Pat eggs dry with paper towel.
Grind walnut pieces with 2 tablespoons grapeseed oil in a food processor into a thick spread.
Coat eggs with walnut spread, press firmly to adhere.
Set up dredge. Mix together breadcrumbs, paprika and salt. Dip coated eggs in beaten egg then breadcrumbs. Place eggs on baking dish and lightly spray with cooking oil.
Turn eggs to coat surface completely. Bake at 350 degrees for 10 minutes, turning once to brown.
While eggs bake, mix together remaining grapeseed oil. mustard, mayonnaise, onion and tablespoon of chopped walnuts for dipping sauce. Serve Walnut Vegetarian Scotch Eggs warm or cold.

Posted in egg, snacks, walnut, What's For Dinner? | Comments Off

Haluski

Posted on June 30, 2021 by Cindy Kerschner

Haluski, also known as Cabbage and Noodles provides a quick meal or easy side dish. Try it with traditional noodles or zoodles. It’s a great way to use fresh cabbage from your garden or farm stand!

haluski

I love growing my own cabbage. I’m a fan of these green beauties year-round. Cabbage makes a hearty stew to warm you in winter, but it also cooks quickly for stir-fry dishes. Don’t forget it’s a must for cole slaw!

cabbage head

cabbage

Cabbages are cruciferous veggies of the family Brassicacae. A common name for these kind of veggies is cole crops.

These vegetables are some of the first kind to plant in the garden. They can withstand a light early frost. Cooler temperatures give them a great head start.

Cruciferous vegetables are rich in nutrients, like beta-carotene, vitamins C, E, and K and minerals. They also are a good fiber source.

Some other vegetables in this group include broccoli, cauliflower, kale, and Brussels Sprouts. All of which I love to grow!

These veggies are all PA grown. You can find out more about Cabbage, Brassicacae and other vegetables grown in PA at https://www.paveggies.org/! There you’ll find growing guides, recipes, tips and more for veggie lovers.

I add bacon for a smoky flavor. Either way cabbage and noodles is a great choice to use tasty cabbage.

Haluski Cabbage and Noodles

Haluski

Print Recipe

Servings 4 1 cup

Ingredients

1 head medium-sized cabbage, sliced thin
1 large onion, sliced thin
3 tablespoons olive oil
1/4 cup butter
2 cups thin noodles
salt and pepper to taste
1/2 cup bacon crumbles, optional

Instructions

Preheat large skillet over medium heat for about 1 minute. Add cabbage, onion, butter and oil. Cover and simmer over low to medium heat, about 30 minutes, turning occasionally to brown but not burn.
While cabbage simmers, cook noodles according to package directions. Drain. Add noodles to finished cabbage and onions and stir to coat. Salt and pepper to taste. Add bacon if desired. Serve as a main or side dish.

Posted in cabbage, vegetables, What's For Dinner? | 2 Comments

Pineapple Glazed Brussels Sprouts

Posted on June 29, 2021 by Cindy Kerschner

Pineapple Glazed Brussels Sprouts coated in a smooth pineapple glaze. Delicious as a side dish, entrée or light lunch. If you are into those little heads of yumminess from the cabbage family then you are in for a treat!

Pineapple Glazed Brussels Sprouts

I’m a big fan of Brussels Sprouts. I even grow them in my garden. It’s so cool how they grow. The little heads form along the stalk. Large leaves come in first. These leaves act as shade for the growing buds.

brussels sprouts

sprouts head

You see, Brussels Sprouts are cruciferous veggies of the family Brassicacae. A common name for these kind of veggies is cole crops.

These vegetables are some of the first kind to plant in the garden. They can withstand a light early frost. Cooler temperatures give them a great head start.

Cruciferous vegetables are rich in nutrients, like beta-carotene, vitamins C, E, and K and minerals. They also are a good fiber source.

Some other vegetables in this group include broccoli, cauliflower, kale, and cabbage. All of which I love to grow!

These veggies are all PA grown. You can find out more about Brussels Sprouts, Brassicacae and other vegetables grown in PA at https://www.paveggies.org/! There you’ll find growing guides, recipes, tips and more for veggie lovers.

cabbage head

kale head

This version of my Pineapple Glazed Brussels Sprouts is vegetarian. But a bit of bacon isn’t out of the question!

This recipe is easy to adjust. Add more red pepper flakes for a bit more heat. I use white balsamic vinegar, but regular is just as good!

Pineapple Glazed Brussels Sprouts

Print Recipe

Servings 4 1/2 cup

Ingredients

2 cups Brussels Sprouts cut in half
1/2 cup pineapple pieces
3 tablespoons coconut oil
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon balsamic vinegar (use white balsamic if available)
1/4 teaspoon red pepper flakes

Instructions

Whisk together coconut oil, brown sugar, vinegar and salt in a 2 quart saucepan over medium heat.
Add sprouts and pineapple pieces. Simmer, turning frequently until sprouts are soft and caramelized, about 15 minutes cook time. Sprinkle with red pepper flakes. Serve.

Posted in brussels sprouts, cabbage, pineapple, vegetables, What's For Dinner? | 3 Comments

Triple Garlic Walnut Pesto Roasted Purple Cauliflower

Posted on June 22, 2021 by Cindy Kerschner

Triple Garlic Walnut Pesto Roasted Purple Cauliflower. Wow that’s a mouthful title AND a mouthful of garlic taste!

Triple Garlic Walnut Pesto Roasted Purple Cauliflower

Roasting vegetables is one of my favorite ways to enjoy their wholesome goodness. I’m not a big cauliflower fan. It’s not my first choice in vegetables. A little oil and garlic makes a huge difference to me. I highly recommend preparing vegetables that aren’t on your A list in a different way.

Of course garlic makes the world go round. Well, in this dish anyway!

Start by roasting your cauliflower with roasted garlic and garlic infused olive oil. I like to put the veggies, oil and seasoning, (except for salt and pepper) in a resealable bag and give it a shake. Pour it out onto a sheet pan, hit it with S&P and bake at 350 just until cooked and still firm. For me it takes about 15 minutes or so. Check it often so it won’t overcook.

You can add the pesto 2 ways. Toss the roasted cauliflower with pesto and return to the oven a few minutes to heat. Alternately you can top the cooked cauliflower with a stream of pesto down the center. Either way it’s so good!
Triple Garlic Walnut Pesto Roasted Purple Cauliflower

Triple Garlic Walnut Pesto Roasted Purple Cauliflower

5 from 1 vote

Print Recipe

Ingredients

3 cups cauliflower florets
1 teaspoon roasted garlic
2 tablespoons garlic oil or olive oil
salt and pepper to taste
walnut pesto
1 cup fresh basil leaves
1/4 cup toasted walnuts
1 each clove garlic
1/4 cup parmesan cheese
salt and pepper to taste
1/4 cup olive oil

Instructions

Preheat oven to 350 degrees. Place florets, garlic and oil in a resealable bag. Toss to coat. Lay in a single layer on a baking sheet, sprinkle with salt and pepper and roast for approximately 15 minutes or until desired tenderness.
Place basil, garlic, walnuts, salt and pepper in a food processor. Pulse to combine. Add cheese and pulse to combine. Slowly drizzle oil into running processor, about 1 tablespoon at a time until desired consistency is reached.
Add pesto to cauliflower as desired either toss and heat or use as a sauce/topping.

Here’s another recipe using roasted cauliflower I think You’ll enjoy!

Roasted Cauliflower Soup