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Gluten-Free Heart-Friendly Carrot Pancakes
Breakfast

Gluten-Free Heart-Friendly Carrot Pancakes

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
  2. 2 Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
  3. 3 Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
  4. 4 Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
  5. 5 Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.

By ColoradoNutritionCoachorg

Baked Sweet Potatoes with Ginger and Honey
Dinner

Baked Sweet Potatoes with Ginger and Honey

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.
  3. 3 Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.

By Christine L

Carrots with Cognac
Dinner American

Carrots with Cognac

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon.
  2. 2 Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.

By Robyn Webb

Browned Brussels Sprouts with Orange and Walnuts
Dinner American

Browned Brussels Sprouts with Orange and Walnuts

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Evenly spread walnut oil over the bottom of a large, heavy skillet set over medium-high heat. Place Brussels sprouts, cut-sides down, in the skillet; cook until lightly browned, 5 to 10 minutes. Pour orange juice over sprouts and continue cooking until tender, about 5 minutes. Transfer sprouts and juice to a large bowl.
  2. 2 Cook walnuts in a small skillet over medium heat, stirring frequently, until lightly toasted, about 5 minutes.
  3. 3 Add walnuts to Brussels sprouts along with orange zest. Gently toss and season with salt and pepper.

By Always Cooking Up Something

Not Your Mother's Pumpkin Bread

Not Your Mother's Pumpkin Bread

4.7

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
  2. 2 In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
  3. 3 In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
  4. 4 Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.

By Noel P

Green Beans With Walnuts
Dinner American

Green Beans With Walnuts

4.5

Prep
Cook
Total

Instructions

  1. 1 Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  2. 2 Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
  3. 3 Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

By Tina

Easy Rice Bread
Snack

Easy Rice Bread

4.3

Prep
20 min
Cook
60 min
Total
170 min

Instructions

  1. 1 To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
  2. 2 Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
  3. 3 Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
  4. 4 Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

By Lindsay Schott

Banana Walnut Flax Seed Bread
Lunch

Banana Walnut Flax Seed Bread

5.0

Prep
30 min
Cook
75 min
Total
110 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans.
  2. 2 Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients.
  3. 3 Beat eggs and brown sugar in a separate bowl with an electric mixer until thick and pale, about 3 minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine. Stir in mashed bananas and vanilla extract.
  4. 4 Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans.
  5. 5 Bake loaves in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour and 15 minutes. Remove pans from the oven and let sit 5 minutes, then remove loaves to cool on wire racks.

By lsonderling

Roasted Beets with Goat Cheese and Walnuts
Lunch American

Roasted Beets with Goat Cheese and Walnuts

4.8

Prep
25 min
Cook
105 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
  2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
  3. 3 Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
  4. 4 When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
  5. 5 Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
  6. 6 Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
  7. 7 Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
  8. 8 Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

By John Mitzewich

Acorn Squash with Rice and Arugula Stuffing
Dinner

Acorn Squash with Rice and Arugula Stuffing

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
  2. 2 While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
  3. 3 Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
  4. 4 When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.

By Reynolds KitchensR

Cranberry Mustard Salad Dressing
Pantry American

Cranberry Mustard Salad Dressing

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

By John Mitzewich

Roasted Beet, Peach, and Goat Cheese Salad
Lunch American

Roasted Beet, Peach, and Goat Cheese Salad

4.7

Prep
35 min
Cook
80 min
Total
185 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
  2. 2 Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
  3. 3 Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
  4. 4 Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.

By Megancake

Poached Pears with Wine Vinaigrette
Dessert American

Poached Pears with Wine Vinaigrette

4.5

Prep
25 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
  2. 2 Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
  3. 3 Place pears in individual bowls, and top with sauce.

By PS2XWIZ

Pear and Blue Cheese Salad
Lunch American

Pear and Blue Cheese Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place salad greens in a large bowl. Add pear, red onion, pecans, and blue cheese; toss to combine.
  2. 2 Place mayonnaise, apple cider vinegar, maple syrup, brown sugar, salt, and pepper in a blender; blend thoroughly. With the motor running, pour in walnut oil in a slow, steady stream. Blend until dressing becomes creamy, about 1 minute. Pour over salad; toss to coat evenly. Serve immediately.

By SPERL25

Harvest Salad
Lunch American

Harvest Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spread walnuts in a single layer on a baking sheet. Toast in the preheated oven until walnuts begin to brown, about 5 minutes.
  3. 3 Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.
  4. 4 Whisk walnut oil, jam, and vinegar together in a small bowl: season with salt and black pepper. Pour over salad; toss to coat.

By Allrecipes Member

Singapore Beef Stir-Fry
Dinner Asian

Singapore Beef Stir-Fry

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
  2. 2 Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
  3. 3 Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
  4. 4 Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
  5. 5 Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
  6. 6 Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
  7. 7 Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

By emmacatalina

Flax Seed Zucchini Bread
Snack American

Flax Seed Zucchini Bread

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
  3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7

Cold Wild Rice Salad
Dinner American

Cold Wild Rice Salad

5.0

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 Place rice in a large saucepan; discard seasoning packets. Add chicken broth; bring to a boil over medium heat. Reduce heat to low; simmer, covered, until liquid is absorbed, about 25 minutes. Spread rice onto a baking sheet to cool.
  2. 2 Meanwhile, toast pine nuts in a dry skillet over low heat until golden brown, 3 to 5 minutes; transfer to a large bowl.
  3. 3 Add 2 teaspoons walnut oil to the same skillet; add walnuts. Toast until golden brown, 3 to 5 minutes; add to pine nuts.
  4. 4 Add cooled rice, bell peppers, celery, cranberries, and scallions to nuts; toss well.
  5. 5 Place rice wine vinegar, basil, Dijon, garlic, and black pepper in the bowl of a food processor; pulse until blended. Slowly drizzle olive oil and ¼ cup walnut oil through the chute with the motor running until combined.
  6. 6 Toss rice salad with vinaigrette until coated. Chill before serving, 4 hours.

By Karen Quinn