BANANA AND WALNUT SMOOTHIE
Provided by Giada De Laurentiis
Time 5m
Yield Two 1-cup servings
Number Of Ingredients 6
Steps:
- Combine the ice, almond milk, coconut water, walnuts, dates and banana in the blender and blend on high speed until smooth. Pour into glasses and serve.
ORANGE-LEMON CITRUS BREAD
Make and share this Orange-Lemon Citrus Bread recipe from Food.com.
Provided by RecipeNut
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.
- Whisk flour, sugar, 1 tablespoon lemon peel, baking powder, orange peel and salt in large bowl. Beat milk, oil, egg and vanilla in small bowl until well blended. Make well in flour mixture; pour in milk mixture and stir until well blended. (Batter will be thin.) Pour into prepared pan.
- Bake 45 minutes or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes.
- Meanwhile, combine marmalade and remaining 1/2 teaspoon lemon peel in small microwavable bowl. Microwave on HIGH 15 seconds or until slightly melted. Remove bread from pan to wire rack; spread marmalade mixture evenly over top. Cool completely before serving.
ROASTED SWEET POTATO WITH BANANA WALNUT CRUMBLES
Feeling a little down? This sweet snack not only hits the spot, but the vitamins and nutrients in it can improve your mood. Sweet potatoes contain vitamin B6 and walnuts contain omega-3 fatty acids, both of which help the body ward off sadness. The tryptophan in bananas helps your body make the happy hormone serotonin.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third.
- Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer. Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack.
- Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total.
- When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately.
Nutrition Facts : Calories 297 calorie, Fat 7.5 grams, SaturatedFat 1.7 grams, Cholesterol 5 milligrams, Sodium 224 milligrams, Carbohydrate 53.6 grams, Fiber 7.6 grams, Protein 6.8 grams, Sugar 20.2 grams
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
CITRUS MERINGUE TRIFLE
I got this recipe of the t.v years ago. Tried it loved it and so did the family and friends I have served it to.This recipes is very time consuming, but very yummy. Have a try.
Provided by Nessy
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
- Dip half the biscuits into the lemon butter mixture.
- Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
- Spread half the filling over biscuits.
- Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
- Top biscuits with remaining filling.
- Cover, and refrigerate overnight.
- Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
- Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
- Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
- Gradually add sugar, beat until dissolved between additions.
- Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
- Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
- Recipe best made a day ahead.
- Top with meringue about 3hours before serving.
CITRUS BANANA WALNUT SPREAD
This sweetened cream cheese spread combines the flavors of bananas, toasted walnuts, and orange zest.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 7
Steps:
- In a medium bowl, blend first six ingredients until smooth. Stir in walnuts. Refrigerate for several hours or overnight to blend flavors.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 5.7 g, Cholesterol 19.1 mg, Fat 8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4 g, Sodium 101.1 mg, Sugar 1.7 g
CITRUS-ROASTED ASPARAGUS
Roasting the asparagus brings out sweetness from the vegetable. Thin or thick spears can be used, although thicker spears provide a "meatier" flavor when roasted. If you're looking for a different way to prepare asparagus, the citrus peel and juices add a delicious touch to roasted asparagus -- a light, bright flavor that perks up the dish.
Provided by TasteTester
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith. Set aside. From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside.
- Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.
- Wash asparagus; break off woody bases at the point where the spear easily bends. Place spears in a 15x10x1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle with 2 tablespoons olive oil; toss to coat spears. Spread in a single layer and season with salt and pepper.
- Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to a serving platter.
- Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm.
Nutrition Facts : Calories 121.8, Fat 8.8, SaturatedFat 1.3, Sodium 17.1, Carbohydrate 11.7, Fiber 4.3, Sugar 4.5, Protein 3.4
CRANBERRY BANANA BREAD
Use up the leftover cranberries, freeze the loaf for later. I often make half of this into a loaf and half into small muffins.
Provided by Derf2440
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F degrees.
- Grease an 8 1/2 by 4 1/2 inch loaf pan.
- Mix sugar and butter in a medium mixing bowl until completely blended.
- Add banana, milk and eggs, mixing well.
- Add dry ingredients, mixing just until moist.
- Stir in nuts and cranberries.
- Spread batter evenly in the loaf pan.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
- Remove from pan, cool on rack.
WALNUT SABA SPREAD
A delicious walnut spread which I have adapted from a recipe I found in the May 2005 issue of the Australian magazine 'Gourmet Traveller'. Of the walnut, the French apparently say that "Nothing is lost of the walnut but the sound of its shell being cracked". Cultivation of walnuts began in Persia and was spread by the Greeks and the Romans throughout Europe. The French use the walnut in walnut breads and walnut spreads. This spread can be kept, refrigerated, in an airtight container for up to a week.
Provided by bluemoon downunder
Categories Australian
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Process the walnuts, garlic, breadcrumbs and 1/2 teaspoon sea salt in a food processor until finely chopped.
- Add saba and 2 tablespoons warm water and process until the mixture forms a smooth.
- paste, then, with the motor running, gradually add the olive oil until all the ingredients are well-combined.
- Season to taste with freshly ground black pepper, transfer to a suitable serving bowl and serve with walnut bread or with your choice of crackers, breads and vegetable sticks.
- Notes: The Italian condiment, saba, is made from concentrated grape must of trebbiano grapes. It is similar in flavour to vincotto (made from fig, raisin and molasses) which makes a good substitute and is produced in a similar manner, but from different grape varieties.
Nutrition Facts : Calories 1604.1, Fat 165.3, SaturatedFat 19.4, Sodium 1018.5, Carbohydrate 27, Fiber 8.7, Sugar 3.9, Protein 20.2
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