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Our recipes this month will show you that you can use nuts in dishes other than desserts and sweets. Our first recipe is Shredded Brussels Sprouts with Maple Hickory Nuts - Now don't turn your nose up, even those who don't like Brussels Sprouts; we think this is an outstanding recipe you'll prepare again and again! Next we have a perfect fish recipe - easy to make and easy to clean up - Mahimahi with Macadamia Nut Crust served with Mango Salsa.
Shredded Brussels Sprouts with Maple Hickory Nuts
Yield: 8-10 servings
3/4 cup hickory nut halves or very coarsely chopped hazelnuts (3 ounces)
1/2 stick (1/4 cup) unsalted butter
1 tablespoon pure maple syrup
1 teaspoon salt
2 pounds Brussels Sprouts, discard any discolored leaves and leave stem ends intact
1/4 teaspoon black pepper
1 tablespoon cider vinegar (balsamic vinegar is good, too)
Special equipment: a Japanese Benriner or other adjustable-blade slicer
Put oven rack in middle position and preheat oven to 350 F.
Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes.
While nuts toast, melt 1-tablespoon butter and stir together with syrup and 1/2-teaspoon salt. Add maple glaze to hot nuts and toss to coat.
Holding each Brussels Sprout by the stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers, or you can just them let them fall apart in the pan.
Heat remaining 3 tablespoons butter in a 12- to 13-inch skillet over moderately high heat until foam subsides, then saute shredded sprouts with pepper and remaining 1/2-teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes.
Add vinegar and saute, stirring, 1 minute.
Add nuts and glaze in baking pan and saute, stirring, 1 minute.
-Nuts can be glazed 1 day ahead and cooled, then kept, covered, at room temperature.
-Brussels Sprouts can be sliced 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
-Add some crumbled blue cheese to make it even more awesome!
-Shredding the sprouts really prevents the bitter taste you can get with whole boiled sprouts.
Mahimahi with Macadamia Nut Crust - Perfect fish recipe - easy to make and easy to clean up.
Yield: serves 2 - This recipe doubles or triples easily.
1 10-ounce Mahimahi fillet (1 inch thick), skinned, halved crosswise
1/2-cup fresh limejuice
1 tsp minced garlic (optional)
1/3 cup panko*
1/4 cup chopped macadamia nuts
1 teaspoon minced fresh cilantro
4 tablespoons (1/2 stick) unsalted butter, melted
*Japanese-style breadcrumbs, found in the oriental section of most supermarkets.
Place Mahimahi in shallow dish. If using garlic, add it to the limejuice, then pour lime juice/garlic over the fish. Marinate 30 minutes to 1 hour, turning fish over occasionally.
Preheat oven to 350 F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish.
Remove Mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere.
Bake until fish is cooked through, about 20 minutes. Broil for a couple of minutes to brown.
Transfer to plates and serve with Mango Salsa and brown rice for a very healthy dish!
Yield: Makes about 2 3/4 cups
2 cups chopped pitted peeled mango
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh limejuice
4 teaspoons olive oil
Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
Source for all recipes: Epicurious.com
Posted February 2010 | Permanent Link
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