Mohambra

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6-7
• cooking spray
• 4 red bell peppers
• 1 cup onion, chopped
• 1/2 cup walnuts, chopped
• 1 tablespoon ground cumin
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1 teaspoon honey

Honey Oatmeal Breakfast Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups old fashioned oats
• 1/4 cup vanilla protein powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup honey
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 cup walnuts

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 in a large bowl, mix together all the dry ingredients, except the dried fruit and the nuts.
• 3 in another bowl, mix together all the wet ingredients.
• 4 stir the dry mixture into the wet mixture, then stir in the dried fruit and nuts.
• 5 cover a baking sheet with parchment paper, then drop dough by spoonfuls onto it.
• 6 bake for 12-14 minutes, until lightly browned on the bottom. remove to rack to cool.

Flaming Pears Melba

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 (15 ounce) cans pear halves, drained, reserving syrup
• 1 (3 ounce) package cream cheese, room temperature
• 1 tablespoon granulated sugar
• 1/4 cup walnuts, finely chopped
• 1/4 cup water, cold
• 1 tablespoon cornstarch
• 1 (10 ounce) package frozen raspberries, thawed
• 1/4 cup brandy

Recipe

• 1 place 12 pear halves, cut side down on paper towels.
• 2 for the filling, combine cream cheese, sugar & enough reserved pear syrup to make a spreadable filling.
• 3 add walnuts, & stir to mix well.
• 4 spread 1 tablespoon of filling onto the flat surface of each pear.
• 5 press together each set of two halves to make 6 'whole' pears.
• 6 for the sauce, in saucepan, blend cold water & cornstarch, then add thawed raspberries.
• 7 cook & stir until thick.
• 8 run cooked raspberries through a fine sieve to remove seeds. keep warm.
• 9 when ready to serve, preheat 1/4 cup brandy.
• 10 pour brandy on top of warm raspberry sauce, then ignite with long match.
• 11 immediately, & with a long-handled dipper, spoon flaming sauce over pears, & serve.

Pasta Salad With Sun-dried Tomatoes, Arugula And Walnuts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 2 1/2 ounces pasta
• 3 sun-dried tomatoes
• 1 tablespoon low fat fromage frais
• 1 tablespoon parmesan cheese, grated
• 1 pinch dried basil
• 1 pinch oregano
• 2 ounces arugula
• 1/2 ounce walnuts

Recipe

• 1 cook the pasta following package directions.
• 2 meanwhile, put the sun-dried tomatoes in a bowl and just cover with boiling water. set aside to rehydrate for 10 minutes, then chop into 1/2 in pieces.
• 3 once the pasta is cooked and drained, stir in the rest of the ingredients. this can be served warm or at room temperature.

Moist & Delicious Banana Nut Bread

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 cup butter (or margarine)
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 2 eggs (beaten)
• 3 ripe bananas, smashed (about 1 cup)
• 1/4 cup milk
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)

Recipe

• 1 cream butter & sugar. add vanilla & eggs. combine dry ingredients, add alternately with bananas & milk. add nuts if desired. grease & flour 2 bread pans or pour into muffin cups. for loaf bake at 350 for 60-75 minute muffins 350 for 25-30min. enjoy!

Roasted Butternut Squash Salad With Warm Cider Vinaigrette

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces
• 1/2 cup plus 2 tbsp. extra virgin olive oil, divided
• 1 tablespoon maple syrup
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 3 tablespoons cranberries, dried
• 3/4 cup apple cider or 3/4 cup apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons shallots, minced
• 2 teaspoons dijon mustard
• 4 ounces baby arugula
• 1/2 cup walnut halves, toasted
• 3/4 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 400°f.
• 2 in a large bowl, combine squash, 2 tablespoons olive oil, maple surup, 1 teaspoons salt and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
• 3 roast squash until tender, turning once, 15-20 minutes. add crranberries to pan for the last 5 minutes.
• 4 while squash is roasting , in a small saucepan, combine apple cider, vinegar and shallots. bring to a boil over medium-high heat, then cook for 6-8 minutes or until liquid is reduced to about 1/4 cup.
• 5 remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
• 6 place arugula in a large serving bowl. add roasted squash mixture , walnuts and parmesan. spoon just enough vinaigrette over salad to moisten, then toss well.
• 7 sprinkle with salt and pepper and serve immediately.

Flan De Nuez (walnut Custard)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 can sweetened condensed milk
• 1 can undiluted evaporated milk
• 3/4 cup chopped walnuts
• 5 eggs
• 1/2 cup granulated sugar (for caramel on bottom and sides of baking dish)

Recipe

• 1 caramelize ("burn") sugar in a frying pan until dark brown.
• 2 quickly cover bottom and sides of a pyrex dish with this caramel sauce before it hardens.
• 3 in blender, whir the eggs, both milks, and the walnuts.
• 4 bake in medium heat in regular or dutch oven using double boiler (steaming) method, for about an hour.