California Walnut Mushroom Lasagna Rolls

Ingredients
For mushrooms

  • 227 g sliced white mushrooms
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 garlic clove, smashed
  • ¼ teaspoon salt
  • 1/8 teaspoon red pepper flakes

For lasagna

  • 8 lasagna noodles, cooked as package directs, drained
  • 738 g  jar marinara sauce
  • 450 g  container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 cup chopped California  walnuts, toasted (bake 8-10 minutes at 177°C)
  • 1 cup cooked mushrooms

Preparations

  1. To prepare mushrooms, melt butter and oil in a large skillet, over medium heat, add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cook 10 -12 minutes, until mushrooms are softened and browned and set aside to cool.
  2.  Preheat oven to 177°C, add a spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
  3. In medium bowl, stir together ricotta, parmesan, egg and parsley and Scoop a gallon-sized plastic bag clip off corner of bag.
  4. Lay lasagna noodles out flat, and squeeze cheese mixture down center of each lasagna strip layer mushrooms over cheese and sprinkle walnuts over mushrooms.
  5. Carefully roll up noodles and place seam-side down in baking dish.
  6. Top with remaining sauce and bake for 35 minutes, until heated through.


Roasted turkey stuffed with walnuts and glazed fruit and honey

Ingredients

  • 1 turkey (about 6 kg), clean.
  • Salt and freshly ground pepper
  • 4 onions
  • 5 carrots
  • A bit of soft butter

Stuffing

  • 12 whole plums without a bone cut in half
  • 12 dried apricots cut in half
  • 60 g cup of currants
  • 60 ml of brandy
  • 60 g of unsalted butter
  • 2 apples without peeled skin
  • 2 large onions cut into pieces
  • 2 celery sticks cut into pieces
  • 100 g of blueberries
  • 200 g of California Walnuts
  • 4 slices of brioche bread of thick slices cut into cubes
  • 250 ml chicken broth
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon finely chopped fresh parsley
  • 3 large eggs
  • Coarse salt and freshly ground pepper

Glazed

  • 375 g of flower honey
  • 125 g of unsalted butter
  • 2 chopped cloves of garlic
  • 2 teaspoons fresh chopped sage
  • Salt and freshly ground pepper

Preparations

  1. The night before, place the prunes, apricots and currants in a medium bowl; add a trickle of brandy and cover with plastic wrap and marinate overnight.
  2. The next morning, wash and dry the turkey, season it inside and out and let it stand for an hour.
  3. Place a roast pan in the oven and preheat to 180°C.
  4.  For the filling of walnuts and fruit, melt the butter in a large skillet over moderate heat, Add the apples, onions and celery, cook them, stirring occasionally, until the onions are soft, and the celery is tender for about 10 minutes, and put them in a large bowl and reserve, add the bread cut into cubes and the broth.
  5. Heat 2 teaspoons of oil in a skillet over medium heat and toast the walnuts stirring constantly until golden brown, add the walnuts to the apple mixture and mix well.
  6. Then, add the macerated fruit, blueberries, ground cloves, cinnamon, ginger, cayenne, parsley and eggs, season it. Using 2 large spoons or your hands, mix the filling until it is blended well. Fill the cavities of the turkey with the walnut stuffing.
  7. Tie the turkey with kitchen rope and close cavities with toothpicks.
  8. Rub the turkey with the softened butter and season it with salt and pepper.
  9. Place the turkey on a baking dish, roughly chop the carrots and onions and place them with the turkey and bake at 180⁰C.
  10. Meanwhile, make the glaze: in a small saucepan over medium heat, put the butter with the garlic stirring occasionally until it melts and the garlic browned lightly, add the honey and sage, and season with salt and pepper until the honey is liquid and all is incorporated.
  11. After 1 hour of roasting, with the help of a kitchen brush, remove the turkey and paint it with the honey mixture, return it to the oven and repeat the operation every 20 minutes for an hour and a half.
  12. TIP: The turkey will be ready when you put a thermometer in the thickest part of the breast mark 80°C, and in the thickest part of the thigh, dial 80°C, if in the course of the baking the turkey began to brown in excess, cover it with aluminum foil to avoid burning,
    when the turkey is ready, let it rest covered with silver foil for half an hour,after this time, move the turkey to a dish and the sauce to a gravy boat, Serve it with vegetables.


Smoky California Walnut, Parsnip and Pear Soup

Ingredients

  • 500 g parsnip, roughly chopped
  • 1 tablespoon olive oil
  • 4 sprigs of thyme
  • Salt and pepper
  • 1 white onion, finely chopped
  • 1 tablespoon butter
  • 2 pears, peeled, cored and roughly chopped
  • 800 ml vegetable stock
  • 600 ml milk
  • 75 g California walnuts, ground in the food processor

For the smoky walnuts

  • 2 teaspoon maple syrup
  • 1 teaspoon smoked paprika
  • 2 teaspoon soy sauce
  • 50 g California walnuts
  • 1 tablespoon chopped chives and a drizzle of walnut oil to garnish

Preparations

  1. Preheat the oven to 180°C. Place the parsnips onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme, season and toss everything together. Roast in the oven for 25-30 minutes until golden brown.
  2. Meanwhile, make the smoky California walnuts. Whisk together the maple syrup, paprika and soy sauce and drizzle over the 50 g of California walnuts, tossing to coat. Place onto a small baking tray and roast in the oven for 8-10 minutes. Leave to cool before chopping roughly.
  3. Next, place the onion and butter into a large saucepan over a medium heat and sauté until soft and translucent. Add the pear and continue cooking for a further 8-10 minutes.
  4. Add the parsnip and vegetable stock to the saucepan and continue cooking for a further 15 minutes with the lid on. Add the milk and blitz until smooth and silky. Stir in the ground California walnuts and adjust the seasoning to taste.
  5. Ladle the soup into bowls, then sprinkle with the smoky California walnuts and chopped chives, adding a final drizzle of walnut oil to serve.


Chicken In California Walnuts Sauce with Saute Red Rice, and Bimi

Ingredients

  • 800g skinless chicken cut into pieces
  • 1 large onion
  • 6 garlic cloves
  • 1 glass of Montilla wine
  • 4 strands of saffron
  • 250 ml chicken broth
  • 2 bay leaves
  • 2 fresh chilies
  • 40 ml extra virgin olive oil
  • 60 g of California walnuts
  • A pinch of salt
  • Black pepper
  • 200 g of bimi
  • 200 g of red rice

Preparations

  1. Boil the red rice in salted water for 40 minutes. Then, remove and drain.
  2. Wash the bimi and cut each piece into 2. Boil in salted water for 2 minutes, remove and drain.
  3. Season the chicken pieces and brown in a pan with 2 tablespoons of olive oil. Take out and set aside.
  4. Peel and chop the garlic and onion. Cut the chili into thin slices.
  5. Crush the Walnuts until they turn into fine powder.
  6. In the same casserole, saute the onion and chopped garlic over medium heat for 5 minutes, add the saffron, stir and add the golden chicken pieces.
  7.  Add the wine, chicken broth and bay leaves, and simmer for 30 minutes. Add the slices of chili and Walnuts powder. Mix well and cook for 45 more minutes. Let stand 15 minutes before serving.
  8. Saute the red rice with the bimi in a very hot pan with olive oil, season and serve with the hot chicken stew.


California Walnut Tawa Masala with Chicken and Lachha Paratha

Ingredients

  • 500 gm boneless chicken
  • 2 tablespoon oil
  • 1 teaspoon caraway seed powder
  • ½ teaspoon chopped garlic
  • ½ cup chopped onion
  • ½ teaspoon green chilli
  • 1 teaspoon red chilli powder
  • Salt to taste
  • ½ cup tomato puree
  • 1 red/green bell pepper cut into thin strips
  • 1 teaspoon garam masala
  • ½ tablespoon chopped coriander leaves
  • ½ cup chopped California walnuts

For laccha paratha

  • 2 cups wheat flour/all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon oil + as required for roasting
  • Water as required

Preparations

For California Walnut Tawa Masala with Chicken

  1. Heat oil in a pan, add caraway seeds and garlic and sauté till fragrant. Add onions and sauté till they are browned.
  2. Add green chillies, red chilli powder and salt, mix well. Add tomato puree and sauté till oil surfaces.
  3. Add shredded chicken, capsicum, chopped California walnuts, garam masala powder and half the coriander leaves, adjust salt, and mix everything well.
  4. Cook well and garnish with remaining coriander leaves and chopped California walnuts.

For Lachha Paratha

  1. Combine all dry ingredients for the dough. Add oil and water in parts to form a smooth dough.
  2. Take a medium sized ball and roll it into a 6 inch disc on a dusted rolling board.
  3. From the edges start to fold and pleat the paratha till the end.
  4. Roll the pleated edges tightly and join the edges.
  5. Lightly dust the flour and roll it into round paratha.
  6. Heat a pan and place the paratha on it. Add oil on either sides and let it roast until it turns golden brown.
  7. Serve with California walnut tawa masala with chicken.


California Walnut Gosht

Ingredients

Preparations

  1. Heat oil in a pressure cooker. Add onions and cook until golden.
  2. Once the onion is nice and brown, add ginger garlic paste and sauté for a min or so.
  3. Add tomatoes and green chillies. Cook this till tomatoes turn mushy.
  4. Add all the spice powder and along with salt and chopped walnuts. Mix well with the masala. The masala should be thick and almost like a paste.
  5. Now add mutton and toss well with the masala.
  6. Keep tossing till the masala coats the mutton pieces well and gets a little dark brown in colour.
  7. Now add one cup of water. Cover and pressure cook for 4 whistles, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself.
  8. While the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Transfer it to a blender and blend it into a fine puree.
  9. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top.
  10. Garnish with whole walnuts. Add coriander leaves and turn off the heat.
  11. Serve with rice or anything you like!


California Walnut Vegetable Biryani

Ingredients

  • 1.5 tablespoon oil
  • 1 bay leaf
  • 4 green cardamoms
  • 4 whole cloves
  • 6 black peppercorns
  • 1 teaspoon cumin seeds
  • 1 medium red onion, sliced
  • 1 green chilli sliced
  • 12 California walnut halves smashed
  • 2 teaspoons ginger-garlic paste
  • ½ cup frozen green peas soaked in warm water for 10 mins
  • 2 medium carrots, 100 gm, sliced
  • 1 medium potato, 185 gm diced into 1-inch pieces
  • 1/3 cup cilantro chopped
  • ½ teaspoon garam masala
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt for taste
  • 1 cup basmati rice
  • 25 cups water

Preparations

  1. Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins.
  2. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes.
  3. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside.
  4. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Sauté for 30 seconds until the spices are fragrant.
  5. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown.
  6. Then add ginger-garlic paste and cook for a minute.
  7. After this, add the vegetables – potato, carrots and green peas. Also add chopped cilantro, garam masala, smoked paprika and salt.
  8. Then put the drained rice into the pan and toss it in gently with a spoon.
  9. Now add water to the pan. Do not stir anything at this point.
  10. Close the pan with a lid and cook on high pressure for 5 mins.
  11. Open the pot and fluff the rice with a fork.
  12. Garnish with California walnuts and serve.


Thai Walnut Bbq Chicken Bowl

Ingredients
1 cup cooked brown rice
4 cups fresh arugula
2 red bell peppers, thickly sliced
4 boneless skinless chicken thighs
1 cup canned garbanzo beans, drained and rinsed
1 cup walnut halves and pieces

For the marinade:
3 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons cooking sherry
2 tablespoons brown sugar
1/2 teaspoon ground black pepper
2 minced garlic cloves
1/4 teaspoon dried crushed red pepper flakes

For the dipping sauce:
2/3 cup rice vinegar
1/3 cup brown sugar
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon fish sauce

Preparations:

  1. Preheat grill.
  2. Combine all ingredients for marinade in bowl and stir well to dissolve the sugar.
  3. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.
  4. Make dipping sauce by adding all ingredients into a sauce pan. Stir and bring to a boil. Reduce heat slightly and keep on a gentle boil. When sauce is reduced to 1/3, remove from heat. The sauce will thicken with time. You can make this ahead of time, but add a little water when you reheat.
  5. Brush grill grates with oil or spray with cooking spray.
  6. Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally. Remove when chicken is fully cooked and peppers are charred.
  7. In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, grilled chicken, and walnuts. Drizzles with warm sweet and sour sauce.


Kung Pao Chicken With
Honey Glazed Walnuts

Ingredients
Marinade
1-1/2 pounds boneless, skinless chicken thighs, cut into ¾-inch cubes
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon honey

Honey Glazed Walnuts
1 cup California walnuts
3 tablespoons honey
2 teaspoons white sesame seeds, divided
1-1/2 teaspoons vegetable oil

Sauce
1 tablespoon water
2 tablespoon low sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons cornstarch

Stir-fry
3 tablespoon vegetable oil, divided
2 cups red and green bell pepper, diced
2 teaspoons minced garlic
2 teaspoons minced ginger
8 pieces dried red chilies, seeds removed

Preparations:
Chicken Marinade

  1. Add cut chicken into a large bowl. Add cornstarch, soy sauce, sesame oil and honey. Stir to combine.
  2. Cover with plastic wrap and allow to sit at room temperature to marinate while you make the other parts of the dish.

Honey Glazed Walnuts

  1. Line a small sheet pan with parchment paper or foil, set aside.
  2. Heat a medium sized non stick pan over medium heat. Once the pan is hot, add walnuts, honey, 1 teaspoon sesame seeds and 1-1/2 teaspoons vegetable oil.
  3. Stir and allow to cook for about 5 minutes, stirring every 30 seconds until the walnuts are glazed and honey is caramelized. Very little honey should be left in the pan. Once you see the color change to a light amber, turn off heat.
  4. Immediately transfer to the sheet pan and spread out evenly. Sprinkle remaining 1 teaspoon sesame seeds on top of each walnut. Once the nuts are cool, they will be slightly sticky but crunchy. Break up the pieces and set aside.

Sauce
In a small bowl combine water, soy sauce, vinegar, honey, sesame oil and cornstarch. Set aside.

Kung Pao Stir-Fry

  1. Heat 1 tablespoon vegetable oil in a wok or pan with high sides until very hot. Add marinated chicken, spreading in an even layer, and allow to cook for 1 minute. Cook for another 2 minutes, tossing and stirring continuously. The chicken should be cooked on the outside and slightly raw in the center. Transfer the cooked chicken to a clean bowl, set aside.
  2. Wipe down wok and add 2 tablespoons vegetable oil to the pan. When very hot, add bell peppers and cook, stirring continuously, until brightly colored and just tender, about 1 minute. Push the bell peppers to the side and add minced garlic and ginger. Cook, frequently stirring until fragrant, about 30 seconds. Add chicken back to the wok, and stir to combine.
  3. Stir the sauce, then add to the wok. Stir and cook until sauce thickens, about 1 minute. Turn off heat, taste and add more salt, pepper and chili peppers as needed.
  4. Serve Kung Pao Chicken with white or brown rice, quinoa or cauliflower rice. Divide chicken evenly in each bowl and top with crunchy honey glazed walnuts.


Potato, Sundried Tomato
And Walnut

Ingredients
400 gms baby potatoes or (Bite size cut Potatoes)
100 gms sundried tomato
150 gms toasted California walnuts
5 gms basil leaves
5 gms roasted garlic (chopped)
10 gms chives or spring onions (chopped)
10 gms mustard
150 gms mayonnaise
60 ml extra virgin olive oil
50 ml white wine vinegar
50 ml vegetable stock
Salt
Pepper

Preparations:

  1. Boil the potatoes and keep them warm.
  2. Chop the Sundried tomatoes roughly. Tear the Basil leaves.
  3. In a bowl add the mustard, vinegar and mayonnaise and slowly add the olive oil while whisking.
    Season with salt and pepper.
  4. Add roasted garlic. Toss the chives, basil, toasted walnuts and sundried tomatoes in the dressing.
  5. Now add the warm potatoes in the bowl with the dressing and mix well.
  6. Add warm vegetable stock.
  7. Let cool down in room temperature so the potatoes can soak the dressing well.
  8. Store in the fridge for 2 hours before serving so the stock and dressing can thicken.

Serving
Serve in a nice bowl, garnish with some more California walnuts crumbles and chives.