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Asparagus & Cashews Recipe
Ingredients
1-1/2 pounds fresh asparagus , trimmed and cut into 2-inch pieces
1 Tbsp sesame oil
3 Tbsp fresh lemon juice
1/2 tsp marjoram
2 Tbsp chopped toasted cashews , unsalted
Instructions
Steam the asparagus in a metal steamer over boiling water for about 6 to 7 minutes. Drain. Combine asparagus with remaining ingredients and serve.
Yield: 6 servings, 1/2 cup each
Nutritional Information (per 1/2 cup serving): 51 cal; 4 g total fat (1 g sat fat); 4 g carb; 0 mg cholesterol; 8 mg sodium; 2 g protein; 1 g fiber; 1 g sugars.
Dietary Exchanges: 1 vegetable; 1/2 fat.
Credits
Recipe from: Flavorful Seasons Cookbook by Robyn Webb (McGraw-Hill)
Carrot Slaw With Cashews Recipe
Ingredients
3 cups carrots, shredded
1 quart boiling water
1/2 serrano chile, seeded and minced
2 Tbsp lime juice
1/2 Tbsp maple syrup
2 Tbsp cashew pieces, toasted
1 Tbsp cilantro , chopped
Instructions
Place carrots in a colander. Pour boiling water over them, drain well. Combine chile, lime juice and maple syrup in a bowl and whisk with a fork. Add carrots, cashews, and cilantro and toss to mix. Serve at room temperature or chilled.
Yield: 4 servings
Credits
Recipe from: Yamuna's Table: Healthful Vegetarian Cuisine Inspired by the Flavors of India by Yamuna Devi (E P Dutton)
Cashew Banana Cream Pie
Ingredients
Crust
1 cup chopped unsalted cashew nuts
1/2 cup flaked unsweetened coconut
2 tablespoons light brown sugar
1 egg white
Custard Filling
3 egg yolks
5 teaspoons cornstarch
3/4 cup granulated sugar
1-1/2 cups milk
1/4 teaspoon salt
1 tablespoon unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 cup heavy or whipping cream
2 bananas
1/2 cup finely chopped macadamia or cashew nuts
Instructions
Prehat the oven to 375 degrees F.
Prepare the crust: Combine the nuts, coconut, and brown sugar in a medium-size bowl.
Beat the egg white until stiff, and gently fold it into the nut mixture.
Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes.
Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)
Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter.
Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.
Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours.
Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard.
Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours.
When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately.
Yield: 6 to 8 servings
Credits
From: The New Basics Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Cashew Mushroom Loaf Recipe
Ingredients
1 Tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, crushed
8 ounces cashew nuts
4 ounces fresh bread crumbs
3 medium parsnips , cooked and mashed
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp nutritional yeast (optional)
1/4 pint hot water
Salt and freshly ground pepper
1 ounce butter
8 ounces mushrooms , chopped
Instructions
Pre-heat the oven to gas mark 4 or 350 degrees F (180 degrees C).
Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well.
Melt the butter in a skillet and saute the chopped mushrooms until soft. Grease a 2-pound loaf tin then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad.
Yield: 6 to 8 servings
Credits
Recipe from: Author unknown
Cashew and Pineapple Soup
Ingredients
1 ounce salted butter
1 red onion, finely chopped
1 cup pineapple pieces, drained
2 garlic cloves, halved
5 ounces cashew nuts, crushed
4 potatoes, peeled and diced
2 cups vegetable bouillon
1/2 cup Bourbon
5 fluid ounces half and half cream
1 tbsp cornstarch
2 tsp water
1 tsp salt
1 tsp black pepper
parsley sprigs to garnish
Instructions
Fry onion and garlic in butter until softened, about 3 minutes. Put crushed cahsew nuts and onion mixture in a blender. Blend until smooth. Put cashew mixture into a deep pan. Add pineapple pieces, potatoes, vegetable bouillon, Bourbon, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with garlic bread and garnished with parsley sprigs.
Yield: 4 servings
Credits
From: Author Unknown
Chocolate Cashew Truffle Bars Recipe
Cut these into 1-inch squares as they are quite rich and decadent. Feel free to substitute other nuts for the cashews.
INGREDIENTS:
- 1 cup unsalted butter (2 sticks)
- 7 ounces unsweetened chocolate, chopped
- 2 cups granulated sugar
- 4 eggs
- 1 cup all-purpose flour, unsifted
- 1 teaspoon vanilla
- 1 cup cashews, chopped (see Note)
- 1/2 cup mini chocolate chips
- Truffle topping:
- 9 ounces special dark or semi-sweet chocolate, chopped
- 3/4 cup whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter, softened
- 1 cup white chocolate chips (1/2 cup after chopping)
- 1/2 cup cashews (1/4 cup after chopping)
PREPARATION:
Preheat oven to 350 degrees F. Line a 9-by-13-inch cake pan with nonstick foil. Set aside.
Bottom brownie layer :
Melt butter in the microwave in a heat-proof bowl. zSB(3,3);if(!z336){var zIsb=gEI("adsb");if(zIsb){zIsb.style.display="inline";zIsb.style.height="0px";zIsb.style.width="0px";}var zIss=gEI("adss");if(zIss){zIss.style.display="inline";zIss.style.height="0px";zIss.style.width="0px";}}
Whisk in the chopped unsweetened chocolate , stirring until smooth. Beat in sugar until combined. Add eggs, one at a time, beating on medium speed with an electric mixer until well-mixed. Mix in flour and vanilla . Fold in cashews and mini chocolate chips. Pour batter into prepared pan.
Bake 25 minutes. Do not overbake. Cool on a rack to room temperature before adding the topping.
Truffle Topping :
Pour 1/2 inch of water in the bottom section of a double-boiler and bring to a simmer. Place chopped dark or semi-sweet chocolate in the top section of the double-boiler and place on top of simmering water. Remove from heat and stir chocolate until melted and smooth. Set top bowl of chocolate aside.
Empty water from bottom section, add heavy whipping cream and corn syrup. Bring slowly to a boil, mixing to combine. Pour cream mixture into melted chocolate , whisking until smooth. This is the ganache. Let the ganache cool 5 to 7 minutes until it thickens to a custard consistency. Whisk in softened butter. Let cool completely to room temperature, then briskly whisk the ganache until it lightens in color.
Lift brownies from the pan using the foil. Peel down the sides. Cut the brownies into 1-inch squares and separate the squares about 1/4-inch apart.
Mix white chocolate chips and cashews together. In a hand chopper or food processor, chop until pieces are no more than 1/4-inch in size.
Pour chocolate ganache evenly over cut brownies so that it drips down the sides in between each square. Sprinkle with chopped white chocolate and cashews . Let rest at room temperature until chocolate ganache sets up.
Store chocolate cashew truffle bars in a covered container to keep them from drying out. Serve these truffle squares at room temperature for best flavor and texture.
Note: Feel free to substitute macadamia nuts , pecans , peanuts, walnuts , or other nuts for the cashews .
Yield: about 72 (1-inch) squares
From Peggy Trowbridge
Saffron Rice with Cashews and Raisins Recipe
Ingredients
1-1/2 cups basmati rice
2-1/4 cups water
1 cinnamon stick , broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron threads
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup chopped cashew nuts
1/4 cup raisins
Instructions
Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews, and raisins.
Yield: 4 servings
Credits
Recipe from: Quick From Scratch Herbs & Spices by Food & Wine Magazine
Szechwan Chicken And Cashews Recipe
Ingredients
2 whole chicken breasts, boned, skinned and cut into 3/4-inch cubes
1 Tbsp soy sauce
1 Tbsp chinese rice wine or dry sherry
2 Tbsp additional soy sauce
1 Tbsp cornstarch
2 tsp sugar
1 tsp white vinegar
1/4 cup vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced
1 Tbsp minced fresh ginger
1/2 cup unsalted cashews
Cooked rice
Instructions
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.
Yield: 4 servings
Credits
Recipe from: Creme de Colorado Cookbook by Junior League of Denver (Junior League of Denver)
Ground cashews can be used as a thickener
Cashew storage
Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose vacuum-packed jars or cans over cellophane packaging. Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors. At room temperature, they will not last long, but if you refrigerate them, they can last up to six months. Cashews may also be frozen up to one year.
Cashew cooking tips and usage
. Make cashew butter by processing cashews in the food processor until the mixture reaches the consistency of peanut butter. Use as you would peanut butter on bread, crackers, or as a soup thickener.
. Cashews shine in curries, vegetables, salad, pasta, rice, stir-fries, stew, and desserts.
. If your recipe calls for cashew pieces or chopped cashews, no need to go to the extra expense of buying whole cashews.
. Unless intended as a thickener, do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate.
. Cashews will become soft in baked goods and do not retain their crunch like other nuts.
. 1 pound cashews = 3-1/4 cups.
. 1 ounce cashews = 14 large or 18 medium nuts.
. 6-1/4 ounce can = 1-1/3 cups.
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