Going Nuts!

By Hklbrries

There is no denying the great taste of nuts when it comes to a satisfying snack. But nuts also are delicious when baked into foods, sprinkled into stir-fries or tossed into salads. Great taste and versatility are not the only thing nuts have going for them. Going a bit nuts is actually good for you, thanks to a host of heart-healthy oils and dietary fiber. Most nuts also are rich in protein and offer a good source of vitamins - like the B vitamins, and vitamin E - and minerals, like selenium and zinc.

Whether you choose nuts in the shell or shelled, raw or roasted, salted or plain, whole, chopped or slivered, knowing how to use them can get a bit crazy. Here's help in cracking the case on nut characteristics and their culinary uses.

Almonds: Related to the peach, plum and apricot, almonds are among the most versatile of tree nuts. Their milky-smooth flavor is delicate and slightly sweet, making them a tasty addition for salads, soups and vegetables to main dishes to desserts. Try sprinkling them over hot or cold cereal. They can even be ground into a meal and used as a substitute for part of the flour when baking.

Cashews: These buttery-textured, flavorful nuts are sold raw or roasted. Though cashews are most often enjoyed as a snack, roasted cashews are especially tasty when combined with chocolate, used in stir-fry or tossed into salads. Mix them into a creamy sauce, or combine them with sauteed mushrooms for a delicious side dish. For a tasty alternative to peanut butter, try grinding cashews into an appetizing nut butter.

Filberts and Hazelnuts: These mild and sweet grape-size nuts are the perfect addition to holiday stuffing, and are equally delicious chopped into fruit salads or used as a garnish on soups. Sprinkle chopped nuts in your favorite vinaigrette, or mince them into a hazelnut frosting for cake. They really stand out in pastries and baked goods, in addition to ice cream and candies.

Macadamias: These gourmet-tasting nuts are most commonly eaten as a dessert nut. However, their creamy, buttery texture and richly sweet flavor lends well to baking into breads, cakes and cookies. Try adding them to your favorite pancake or muffin recipe, mix them into cream cheese to use as a spread on bagels, or toss roasted nuts with popcorn for an especially tasty snack.

Pecans: Distinctively rich and incredibly tender, these sweet nuts are enjoyed raw or roasted, both as a snack and in a multitude of foods - from bakery, confectionery and dairy-type foods to salads, vegetables, main dishes and desserts. Ground pecans make a delightful coating for chicken, fish or pork. Toasted pecans sauteed in butter and brown sugar make a delicious topping for sweet potatoes and winter squash. Because of their high oil content, pecans should be kept refrigerated or frozen to keep them from becoming rancid.

Walnuts: Another multipurpose nut, walnuts can be added to a variety of recipes, including salads, pasta, main dishes, baked goods and desserts. They make a great accompaniment to cheese, and are notably suited to fall fruits such as apples, pears and Asian pears. The two most popular varieties are the English walnut and the black walnut, though the English walnut is by far the most widely available and versatile.

Nutty Nuggets:

Toasting intensifies the flavor and crunch of most nuts. Simply toast them in a dry skillet over medium heat, or toast on a baking sheet in a 300 F oven for 5 to 15 minutes.

Whole nuts in the shell keep best when stored in a cool, dry location.

To preserve freshness and keep nuts from becoming rancid, store shelled nuts in an airtight container in the refrigerator for up to 6 months, or up to a year in the freezer.

When baking breads or muffins, blend nuts right into the flour or sprinkle on top before baking.

Ingredients

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Preparation

Step 1

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