Best Way to Cook and Eat Peanuts - Simple Chinese Snack Recipe
How to Cook with Nuts
Cooking with nuts is great fun. There are many kinds of nuts, including walnuts, almonds, and cashews. You can use nuts to make baked goods like carrot cake or walnut pie. Cook main courses like cashew tofu or cauliflower soup. Nuts are also great for making dips and appetizers like a walnut/beet dip. You could even brew yourself a batch of refreshing almond milk. When you’re cooking with nuts, the sky’s the limit.
Following General Cooking Tips
Buy shelled nuts.Nut shells have no nutritional value and cannot be consumed. Doing so could cause them to lodge in your throat, and you could choke. Therefore, always buy shelled nuts, or shell them yourself. In either case watch out for the occasional shell piece that might be left behind.
- If you shell nuts yourself, crack the nuts over a clean bowl or container to contain the mess of flaky shell bits. Discard of any shell bits after you’re done.
Toast your nuts gently.Toasting nuts in a dry skillet or in the oven can enhance the flavor. You could even toast nuts in the microwave. The length of time you spend toasting your nuts depends on how flavorful you want them.
- To toast nuts in the oven, lay them in a flat, even layer on a baking sheet. Set the oven to 325° F (162° C). Place the tray in the center rack for as long as wish your nuts to toast.
- To toast nuts in the microwave, place them in an even layer on a microwave-safe plate. Microwave them in one-minute intervals. Taste-test them after each minute-long round to see if they have attained the desired crunchiness and flavor.
- To toast nuts on the range, place them in a large frying pan over medium heat. Don’t add any grease or oil. Stir the nuts frequently until fragrant and golden-brown in appearance.
- Different nuts require different toasting times to bring out their most delicious flavor. Almonds, for instance, require about 10 minutes in the oven. Peanuts, on the other hand, require closer to 20 minutes in the oven. Experiment with different toasting methods and times to identify how long you want your nuts toasted.
Crust fish or meat with nuts.Crusting fish or meat with nuts basically means coating the fish or meat with a layer of crushed or sliced nuts mixed with other ingredients. The oil in the nuts adds to the flavor of the meat and gives the final dish a pleasing crunch.
- For instance, to make a simple spicy cashew crust, blend 100 grams of crushed cashews, four mild red chilies, 2 tablespoons of vegetable oil, 1 tablespoon of cumin powder, six large, peeled garlic cloves, and a thumb-sized piece of finely-chopped ginger.
- Pat a 140-gram fish fillet with paper towel until relatively dry. Take a handful of the cashew crust and press it into fish. Place the fish on an oiled baking tray, then bake in the oven at 375° F (190° C) for about 13 minutes.
Use nuts on salads or as garnish.Nuts are a delicious way to give your salad a healthy dose of lean protein. You can add nuts to many kinds of salad, including Caesar salad, blueberry chicken salad, apple cranberry salad, and house salads. Just choose your favorite type of nuts and toss a handful over your salad of choice.
- You could also sprinkle a handful of crushed nuts over a savory butter squash or pumpkin soup to give it texture and flavor.
Customize your recipes with nuts.Some recipes might call for nuts you don't like or can't have. For instance, if you dislike peanuts but love cashews, you can substitute cashews in most – if not all – cases with little difference. You can use chopped cashews or even almonds in pad Thai if you have a peanut allergy. You can also customize your recipes by adding nuts to recipes you already love. For instance, you could toss a few handfuls of walnuts into a muffin or brownie recipe you already like.
Cooking With Walnuts
Make mini walnut-stuffed potatoes.Mini walnut stuffed potatoes makes a great appetizer or snack. To begin, set your oven to 400° F (204° C), and chop 15 mini potatoes in half. Mix the potatoes with 1 tablespoon of olive oil in a mixing bowl. Place the potatoes face-down on a baking sheet and bake for 15 minutes.
- In a separate bowl, combine 1 cup of sour cream, ½ a cup of blue cheese, 1 cup of chopped, toasted walnuts, 1/8 cups of chives, ½ a teaspoon of salt, ½ a teaspoon of pepper, and 2 strips of crumbled, cooked bacon.
- When the potatoes are done, slice a thin piece off the rounded end and turn the potatoes over on a plate so that the larger flat face faces up, while the previously rounded end acts as a kind of platform for the potato.
- Spoon a small amount of potato out of the larger flat face of the potato. Discard or eat the potato material you scoop out. Then, spoon an equal amount of the sour cream mixture into the potato. Continue until all mini potatoes are topped with the mixture.
- Bake another 15 minutes, then remove and allow to cool. Sprinkle chives across the top of each potato. Eat and enjoy with your friends.
Bake a walnut carrot cake.Carrot cake is a sweet treat. It pairs well with a cup of warm tea. To get started, preheat your oven to 350° F (176° C). Use a cooking spray on a cake tin and set it aside.
- Mix 1.5 cups of spelt flour, a pinch of salt, 1 teaspoon of cinnamon, ½ cup of dried coconut, 3 tablespoons of baking powder, 1 teaspoon of baking soda, ¼ cup of chopped pitted dates, and ½ a cup of chopped walnuts.
- In another mixing bowl, prepare the wet cake ingredients. Mix 2/3 cup of milk, ¼ cup of coconut oil, 1/3 cup of maple syrup, ½ a teaspoon of vanilla paste, and 2 tablespoons of orange juice. Then, carefully pour the wet ingredients into the bowl with the dry ingredients.
- Once everything is mixed, mix in 2 cups of grated carrots.
- Pour the mix into the cake pan and bake for 30-40 minutes. You can test whether your cake is finished by putting a toothpick into the cake. When the cake is finished, the toothpick appear clean when you pull it out.
- While the cake is baking, prepare the frosting. Mix 1 cup of cashews (soaked for at least three hours, then drained), ¼ cup of milk, ½ cup of lemon juice, zest (the grated skin) of one lemon, ¼ cup of maple syrup, a pinch of salt, and ¼ cup of coconut oil in a large mixing bowl.
- When the cake is done, use a spatula to apply the frosting in a thin, even layer across the top and sides of the cake. Serve and enjoy.
Bake a walnut pie.Buy (or make) a nine-inch pie crust. A graham cracker crust pairs well with the pie. Preheat your oven to 400° F (204° C), then whisk three eggs in a large mixing bowl.
- Stir in ¼ teaspoon salt, ¾ cup sugar, 2 teaspoons vanilla extract, and ¾ cup corn syrup.
- Melt ¼ cup butter and pour it into the mixture.
- Finally, stir 1 cup of chopped walnuts into the bowl, then pour the whole mix into the pie shell.
- Bake the pie for 10 minutes, then reduce heat to 300° F (149° C) and bake for another 40 minutes.
Blend walnuts into a dip.Walnuts work great in a savory alternative to mayo or sour cream dips. You can use this tasty dip recipe with crackers, celery sticks, or carrot chips.
- To produce about 1.5 cups of dip, blend 1 pound of coarsely chopped roasted beets, ½ a cup of walnuts, 2 tablespoons of chopped dill, 1 teaspoon of Sherry vinegar, 2 tablespoons of crème fraiche, and ½ a teaspoon of toasted caraway seeds in your food processor until smooth.
- Spoon the dip out of the food processor and into a low, wide dish. Use the bottom of a large spoon to press down on the center of the dip and create a small indentation. Fill it with another spoonful of crème fraiche and sprinkle some extra caraways seeds on top.
Cooking With Cashews
Make cashew tofu.Cashew tofu is a great source of protein, which is abundant in both the cashews and the tofu. To get started, heat 1 teaspoon of oil over medium heat. Add 1/3 cup of cashews and – if you enjoy a little spice – 4 or 5 red dried chilies, broken up into small bits. Stir almost constantly until the cashews are golden brown.
- Toss 4 or 5 cloves of finely chopped garlic into the pan, along with ½ an inch (or about 1 teaspoon) of finely chopped ginger. Mix the garlic and ginger into the nuts and chilies for about two minutes.
- Next, add ½ of a chopped green bell pepper, ¾ of a cup of chopped broccoli (or carrots, or some other vegetable you enjoy). Increase the heat to medium-high and stir frequently.
- Add about 8 ounces of very firm cubed tofu. Cut the tofu into cubes with edges of 1 centimeter (1/2 an inch). Sprinkle ¼ teaspoon of black pepper onto the whole mixture and let it cook for about three more minutes.
- Finally, in a separate bowl, mix ¼ teaspoon of toasted sesame oil, 1 tablespoon of soy sauce, ¼ cup of vegetable broth, 3 tablespoons of hoisin sauce, ¼ teaspoon of sugar, and 2.5 teaspoons of rice wine vinegar. Add the mix to the skillet and cook everything for about one minute.
- Turn off the heat and let the cashew tofu mix cool slightly. Then, spoon some over a bowl of brown rice or quinoa, and consume.
Make a cauliflower soup.Cauliflower-cashew soup is the perfect thing to warm you up on a cold winter’s day. You could also serve this creamy soup cold if you want something cool.
- In a large, deep pot, heat ¼ a cup of olive oil. Slice 4 large shallots and toss them in. Next, thinly slice 2 garlic cloves and add them, too, along with 2 bay leaves and 2 teaspoons of thyme leaves. Sprinkle a few pinches of salt. Add as much as you like, but remember, the more salt you add, the saltier the soup will be.
- Pour ½ a cup of dry white wine to the mix and bring the pot to a boil for about four minutes.
- Chop a head of cauliflower into medium-sized chunks and add all but ¾ of a cup of it to the pot. Additionally, add ¾ of a cup of cashews and ¼ teaspoon of cayenne pepper. Cover the pot and reduce heat to low for 20-25 minutes.
- Stir contents occasionally. If you see anything browning, reduce heat further.
- Add 6 cups of vegetable stock and bring the soup to a boil. Then, reduce heat and simmer for another 20 minutes or so. Remove the bay leaves and discard.
- Spoon the mixture into your blender and puree until very smooth. You’ll probably have to work in batches by blending two or three cups, then pouring them into another pot, then adding more of the soup mixture to the blender, until the entire mixture has been blended.
- In a separate, smaller skillet, add 2 tablespoons of chopped cashews, 2 tablespoons of buckwheat groats, and the rest of the chopped cauliflower to ¼ cup of olive oil. Heat the mixture over medium heat until cauliflower and nuts are golden brown.
- Let your soup cool, then spoon some into a bowl for yourself. Drizzle the olive oil cashew mixture you made in the second, smaller skillet over the soup. One or two tablespoons is probably enough.
- This recipe should produce eight servings of soup.
Make a coconut cashew crunch.Mix 9 cups of a puffed rice cereal (such as Rice Krispies, for instance), 2 cups of dried coconut flakes, and 8 ounces of salted cashew pieces in a large baking bowl. Then, in a large sauce pan or skillet, mix ½ a cup of light corn syrup, 1 cup of brown sugar, and ½ a cup of butter. Bring the mix to a boil over medium heat while stirring it.
- You’ll probably need to stir for at least five minute for everything to be blended properly.
- Once the butter mixture is blended, stir in ½ a teaspoon of baking soda and 1 teaspoon of vanilla extract.
- Pour the mixture into the larger mixing bowl containing the cereal and coconut mix. Stir everything together with a spatula. Once the dry ingredients are completely coated with the hot, bubbly mixture, scoop everything out and into two foil-lined baking pans measuring 15 inches by 10 inches (38.1 centimeters by 25.4 centimeters).
- Set your oven to 250° F (121° C). Place the pans in the oven for about 55 minutes, stirring every 15 minutes to mix the contents of each pan.
- Remove each pan when 55 minutes has elapsed and let each pan cool on top of the stove. Use your coconut cashew crunch as a topper for ice cream, fruit, or yogurt.
Cooking With Almonds
Make a beef and almond zucchini boat.A beef and almond zucchini boat is basically a zucchini sliced lengthwise with its innards scooped out and filled with beef, almonds, and a spicy seasoning. Kids and adults will love your almond zucchini boat.
- To begin, preheat your oven to 375° F (190° C). Toast 1/3 of a cup of slivered almonds for about three minutes, stirring occasionally.
- Cook one small onion in 1 tablespoon of olive oil for about three minutes. Then add two large, minced garlic cloves and stir for another minute.
- Finally, add ½ a pound of lean ground beef and stir in 1.5 teaspoons of coriander, ½ teaspoon of cinnamon, ¼ teaspoon of red pepper flakes, and 1 teaspoon of salt. Cook for one more minute.
- Add 2/3 cup of cooked bulgur wheat, 3 tablespoons of raisins, and 1 can (14.5 ounces) of drained, diced tomatoes. Cook for two more minutes, then add the toasted almonds.
- Slice two or three zucchinis lengthwise and scoop out the zucchini flesh with a melon baller or small spoon. Discard or consume the removed material. Fill the zucchini with the almond-beef mixture you just cooked.
- Place the zucchini boats on an oven tray and cover with foil. Bake for 30 minutes. Remove foil and bake for 10 more minutes. Remove and allow to cool. Consume the tasty zucchini boats with your friends.
Use almond flour.Almond flour is perfect for deserts and baked goods. You could also incorporate it into pancakes or any other dish you want to lend a mild, nutty flavor.
- For instance, you could try an almond flour blueberry muffin. Pre-heat your oven to 350° F (176° C). Place 2 cups of almond flour, 1.5 teaspoons baking soda, ¼ cup applesauce, ¼ cup maple syrup, 1 tablespoon of apple cider vinegar, a dash of salt, 2 tablespoons of coconut oil, and 1 teaspoon of vanilla extract into your food processor and blend until smooth.
- Pour the mixture out into a large mixing bowl and mix in the blueberries.
- Spray a muffin tin with a non-stick cooking spray. Scoop the batter into the recesses of the tin to a level that does not exceed the edge of each recess.
- Bake the muffins for 25 minutes. Remove and allow the muffins to cool before consuming.
- To make two cups of almond flour, soak two cups of almonds briefly, then remove and let them dry. Once dry, place one cup of almonds in your food processor and blend on high using the pulse feature. Remove the first batch, then add the second cup of almonds. Store your almond flour in a resealable container if you don’t want to use it right away.
Create a nut butter.Almond butter is great on toast, waffles, or pancakes. The best almond butter will have a hint of sweetness in addition to the savory nut flavor.
- To make 1.75 cups of almond butter, preheat your oven to 325° F (162° C), then toast 2.25 cups of almonds for 12 to 15 minutes in the oven. Let the almonds cool slightly, then dump them in your food processor and process them for about two minutes. The almonds should look dry, like almond flour.
- Add ¾ teaspoon of salt and 1 tablespoon of safflower oil. Turn the processor back on for another minute. If you want a sweeter almond butter, you could also add 2 tablespoons of honey or maple syrup at this point. If you like cinnamon, you could also add ½ a teaspoon of cinnamon.
- You can refrigerate your nut butter for up to four weeks in an airtight container.
Brew some almond milk.If you’re lactose-intolerant or trying to cut down on your cholesterol, drinking almond milk instead of cow milk is a great way to go. You can easily make almond milk at home.
- To make about 3.5 cups of almond milk, soak one cup of almonds in a large bowl and fill the bowl with water to a level that covers the nuts by two inches. Leave the nuts in the bowl overnight, or for at least 12 hours.
- Drain the water from the bowl, then put your nuts, 1/8 teaspoon of salt, 4 teaspoons agave syrup, and 4 cups hot water (but not boiling water) into your blender. Blend on high for about two minutes.
- Strain the nut pulp from the liquid using a fine-mesh strainer. Simply place the strainer over a large bowl, then pour the blended mixture slowly into the bowl. Discard the nut pulp that accumulates on the strainer surface.
- If you don’t want to make your own, almond milk is available at most grocery stores.
- Try to find new ways to make recipes your own. For instance, use walnuts instead of almonds in a nut milk. Try cashews instead of walnuts in your carrot cake. These new combinations can create subtle and exciting distinctions in the flavor of each recipe.
- Always use raw nuts unless otherwise directed. Seasoned, sweetened, salted, or toasted nuts will throw off the flavor of whatever you’re cooking.
- There’s a whole world of nuts out there. Identify other nuts that you might be interested in cooking with, including hazelnuts, pistachios, macadamia nuts, and Brazil nuts.
Video: How To Make Candied Peanuts - Homemade Candied Nuts Recipe
5 Tricks for Making Your Nails Look Great WithoutPolish
But whatever youre looking at, you never forget where you are at Disneylands secret five-star restaurant
If you want to stop mindlessly snacking during the day, you may have to reorganize your workspace
Spectre Watches Are Going To Auction
A caravan means safety in numbers
How to Clean an Eyebrow Piercing
How to Decline a Job Interview
1. Wellington, New Zealand
Why Lying to Spare Others Feelings Isnt Worth It
Kimberly Williams on Facing Her Mothers Dementia
Oil stable in spite of sanctions