ROASTED CHESTNUTS - TWO WAYS! (CASTAGNE ARROSTO)
This recipe is from La Cucina Italiana. "This classic wintertime Italian street fare makes a delicious holiday snack (serve hot, just peel and eat). We offer two techniques for roasting, either of which can be used to roast chestnuts to eat, or for use in any stuffings, desserts and more.". You can decide if you want to cook these on the stove or in the oven. Enjoy!
Provided by Nif_H
Categories Low Protein
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Place chestnuts in a large bowl and cover with cold water. Let soak for 10 minutes, then drain.
- METHOD 1: Heat a large dry skillet (preferably cast iron) over medium-low heat until hot. Add chestnuts and cook, covered, stirring every few minutes, until skins have pulled back and nuts are tender, 10 to 20 minutes. Serve hot.
- METHOD 2: Alternatively, heat oven to 425°. Spread chestnuts on a baking sheet and roast, stirring occasionally, until skins have pulled back and nuts are tender, 15 to 25 minutes. Serve hot.
Nutrition Facts : Calories 166.7, Fat 1.1, SaturatedFat 0.2, Sodium 1.7, Carbohydrate 37.6, Protein 1.4
PINA COLADA QUINOA
Reminiscent of a tropical holiday, this breakfast cereal also makes a nie lunch or afternoon snack. Serve hot or cold. From Quinoa 365. You may wish to add 1/4 cup of unsweetened toasted coconut for a different and crunchy texture... or, a sliced banana, for more tropical taste!
Provided by Katzen
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- TIP: Rinse the quinoa well; I use a fine mesh strainer - this removes any remaining natural coating, which has a slightly bitter flavour. If you have time, try recipe #16399, toasted quinoa, to prep your quinoa - it makes a world of difference!
- In a medium saucepan, bring quinoa and coconut milk to boil. Cover, reduce to low, and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes.
- Drain the pineapple, reserving the juice. Stir 1/2 cup of the juice into the saucepan. Add the sugar and vanilla and mix well. Stir in the crushed pineapple, and serve. Store in the refrigerator in a sealed container for up to 2 days.
ORATA AL FORNO (BAKED SEA BREAM WITH POTATOES)
This recipe is based on a very easy one I found in an Italian cookbook called "Cucina Italiana". Over the years I have changed this and that and adapt it to may own taste. I love to cook with whole fish. Sea Bream (Orata) has such wonderful flavours, if you cook it in the oven. You won't believe the difference between fillet and a whole fish until you try it. If you can get a whole sea bream, get it. The recipe is very easy, it is alsmost done in a few minutes, but you have to wait until the fish is done in the oven. While the fish is in the oven, the room is filled up by delicious flavours. Hope you enjoy it as much as I do.
Provided by Thorsten
Categories One Dish Meal
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (430 F, 220 C).
- Wash and peel the potatoes. Slice them (about 1/4 inch thick).
- Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
- Put them in the oven and bake them covered with aluminium foil for 15 minutes.
- Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
- After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
- Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
- If the fish gets to dry while baking, brush with a little olive oil.
- When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
- NOTE: Serve fish as a whole or fillet prior to serving.
Nutrition Facts : Calories 196.2, Fat 0.4, SaturatedFat 0.1, Sodium 20.3, Carbohydrate 47.8, Fiber 8.1, Sugar 2.2, Protein 5.8
GLAZED ROASTED CHESTNUTS
Yes! Hot roasted chestnuts need only a touch of salt. But once cooled this is the way to reheat them adding more sweet nutty flavor. To roast chestnut check out Recipe #108746 or buy jarred shelled chestnuts. If you make a lot you can chop them and add to a stuffing/ dressing, soup or use in a dessert.
Provided by Rita1652
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a hot small pot melt butter, add chestnuts toss to coat.
- Carefully add liqueur and toss to coat and reduce to glazed over chestnuts.
- Remove and plate sprinkle with salt.
- Enjoy them hot!
Nutrition Facts : Calories 8.5, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 0.1
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