Beet Gnocchi with walnut sage butter

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Beet Gnocchi with walnut sage butter
 
When thumbing through April's issue of Food & Wine magazine, I was very excited to find this amazing recipe. I love Beets and they are so very good for you too. This recipe takes some time but the results are worth every minute.
Author:
Recipe type: Main
Ingredients
  • 2 pounds medium beets, scrubbed
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • Freshly ground pepper
  • 1 cup fresh ricotta (8 ounces)
  • 1 large egg, lightly beaten
  • Pinch of nutmeg, preferably freshly grated
  • ¾ cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup coarsely chopped walnuts
  • 1½ sticks unsalted butter, cubed
  • 16 small sage leaves
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat the oven to 375º.
  2. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add ¼ cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely. You can also boil the beets till tender about 45 minutes.
  3. Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
  4. In the bowl of a standing mixer fitted with the paddle, combine 1½ cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the ¾ cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
  5. Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
  6. Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a ½-inch-thick rope. Cut the ropes into ½-inch pieces and transfer the gnocchi to the prepared baking sheet.
  7. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
  8. In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
  9. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.

 

Walnut Crusted Chicken Breast

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Walnut Crusted Chicken Breast
 
Walnuts are packed with omeg-3 fatty acids and will help keep the chicken moist. This recipe is easy and delicious!
Author:
Recipe type: Main
Ingredients
  • 2 large boneless skinless chicken breasts
  • ⅓ cup walnuts
  • ⅓ cup panko
  • 2 heaping tablespoons of finely grated Parmesan cheese
  • Salt and pepper
  • 1 large egg white
  • 2 tablespoon grapeseed oil
Instructions
  1. Preheat oven to 425 degrees. In a food processor, combine walnuts, panko and parmesan cheese. Process until fine crumbs form. Transfer to shallow bowl. In another bowl, beat egg white until frothy.
  2. Pat dry chicken and season both sides with salt and pepper. Dip each chicken breast into the egg white to coat completely, then dredge in the crumb mixture being sure to press to stick.
  3. Heat the oil in a large ovenproof skillet over medium heat until hot. Cook chicken until lightly browned on one side about 3 minutes. Flip chicken and transfer the skillet to the oven. Bake until golden brown and cooked through about 10 to 12 minutes.

 

Carrot Cake with Citrus Cream Cheese frosting

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Carrot Cake with Citrus Cream Cheese frosting
 
Carrot Cake with Citrus Cream Cheese Frosting My husband loves carrot cake. I have made many different recipes for this yummy cake and this one is by far a winner. The frosting is so amazing that you will want to lick the plate.
Author:
Recipe type: Dessert
Ingredients
  • Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1½ cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 3 cups peeled and grated carrots
  • 1 cup walnuts, coarsely chopped
  • Frosting:
  • 2 packages cream cheese, softened
  • ½ cup butter, softened
  • 2½ cups icing sugar
  • Zest and juice of 1 orange
Instructions
  1. For the cake: With the rack in the middle position, preheat the oven to 350 degrees. Line two 8-inch spring form pans with parchment paper.
  2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
  3. In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, walnuts.
  4. Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.
  5. For the frosting: In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and
  6. continue beating until the frosting is smooth and creamy.
  7. Spread the frosting over the top of the cakes and stack them on a platter.