Easy Chestnut Cookbook: A Nut Cookbook for Nut Lovers Filled with Delicious Chestnut Recipes [2 ed.]

Table of contents :
Table of Contents
Autumn Chestnut Soup
Homemade Pasta
Tuesday’s Snack
Meaty No Meat Stuffing
Brandied Soufflé
3 Ingredient Bacon Chestnuts
Chestnut Spread
4 Ingredient Chestnuts
How to Roast Chestnuts
Thursday Dinner Stew
Orange Veggie Bake
Central European Coffee Cake
Pot Luck Chestnuts
Baltic Style Asparagus
Cashew and Chestnut Stir Fry
Brown Sugar Sprouts
Annebelle’s Holiday Turkey
Mary Anne’s Roasted Rosemary Turkey
Sesame Seed Snow Peas
Baked Venison 101
Lunch Box Chestnut Salad
After Work Salad
Romano Sunday Dip
Wild Rice and Green Onion Platter
Wednesday’s Dinner
October’s Chicken Bake
Chiang Mai Lettuce Cups
Honolulu Cream Cheese Wontons
Soy Sauce and Broccoli with Chestnuts
A Polynesian Appetizer
Backroad Casserole
Sour Cream Leek Dip
South-East Asian Lunch Box Salad
Tapioca Chestnut Cookies
Cream Cheese Spinach Appetizers
Thanksgiving Dressing
Buttery Peas and Chestnuts
Vegetarian Dream Soup
Authentic Hungarian Torte
Brussel Sprouts and Chestnuts
Golden Raisin and Carrot Appetizer
Mongolian Dinner
Cote D’Azur Veggie Platter
I ♥ Coffee Cake
Oriental Meatloaves
Hong Kong Dumplings
Complex Thanksgiving Stuffing
Luxurious Torte
5 ★ Stuffing

Citation preview

Easy Chestnut Cookbook A Nut Cookbook for Nut Lovers Filled with Delicious Chestnut Recipes; Remembering the Forgotten Nut By BookSumo Press All rights reserved

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Table of Contents Autumn Chestnut Soup 7 Homemade Pasta 10 Tuesday’s Snack 11 Meaty No Meat Stuffing 12 Brandied Soufflé 13 3 Ingredient Bacon Chestnuts 14 Chestnut Spread 15 4 Ingredient Chestnuts 16 How to Roast Chestnuts 17 Thursday Dinner Stew 20 Orange Veggie Bake 21 Central European Coffee Cake 22 Pot Luck Chestnuts 24 Baltic Style Asparagus 25 Cashew and Chestnut Stir Fry 26 Brown Sugar Sprouts 27 Annebelle’s Holiday Turkey 30 Mary Anne’s Roasted Rosemary Turkey 32 Sesame Seed Snow Peas 34 Baked Venison 101 35 Lunch Box Chestnut Salad 36

After Work Salad 37 Romano Sunday Dip 40 Wild Rice and Green Onion Platter 41 Wednesday’s Dinner 42 October’s Chicken Bake 43 Chiang Mai Lettuce Cups 44 Honolulu Cream Cheese Wontons 45 Soy Sauce and Broccoli with Chestnuts 46 A Polynesian Appetizer 47 Backroad Casserole 50 Sour Cream Leek Dip 51 South-East Asian Lunch Box Salad 52 Tapioca Chestnut Cookies 53 Cream Cheese Spinach Appetizers 54 Thanksgiving Dressing 55 Buttery Peas and Chestnuts 56 Vegetarian Dream Soup 57 Authentic Hungarian Torte 60 Brussel Sprouts and Chestnuts 62 Golden Raisin and Carrot Appetizer 63 Mongolian Dinner 64 Cote D’Azur Veggie Platter 65

I ♥ Coffee Cake 66 Oriental Meatloaves 67 Hong Kong Dumplings 70 Complex Thanksgiving Stuffing 71 Luxurious Torte 72 5 ★ Stuffing 74

Autumn

Chestnut Soup

Prep Time: 45 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 310 kcal Fat 8.9 g Carbohydrates 54.8g Protein 3g Cholesterol 27 mg Sodium 20 mg

Ingredients 8 C. chicken stock 1 1/2 lb. chestnuts, peeled 1 C. chopped onion 3 sprigs fresh parsley 2 whole cloves 1 bay leaf 1/2 C. heavy cream

3/4 tsp white sugar salt to taste ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 450 degrees F before doing anything else. With a sharp knife, cut an 'X' across each chestnut. Arrange chestnuts onto a jelly roll pan in a single layer. Add 1/4 C. of the water into the pan and cook in the oven for about 10 minutes. Remove from the oven and keep aside to cool slightly, then shell and peel. In a spice bag, place the parsley sprigs, cloves and bay leaf. In a large pan, mix together the chicken stock, shelled chestnuts, chopped onions and spice bag on medium-low heat and simmer for about 45 minutes. 8. Remove from the heat and discard the spice bag. 9. In a food processor, add the chestnut mixture and pulse till pureed. 10. Return the pureed mixture to pan and stir in the heavy cream, sugar, salt and pepper. 11. Simmer gently till heated completely. 12. Serve with a topping of the dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts.

Autumn Chestnut Soup

7

HOMEMADE

Pasta

Prep Time: 50 mins Total Time: 1 hr 15 min Servings per Recipe: 8 Calories 314 kcal Fat 20.8 g Carbohydrates 25.9g Protein 7.2 g Cholesterol 54 mg Sodium 254 mg

Ingredients 1/2 C. all-purpose flour 1 C. whole wheat flour 1/2 tsp salt 1 dash ground nutmeg 1 dash ground black pepper 2 eggs, beaten 2 tbsp olive oil 1 C. chestnut puree

1/2 C. warm water 1/2 C. olive oil 5 cloves garlic, minced 1/2 C. grated Romano cheese salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, mix together the flours, salt, nutmeg and pepper. Make a well in the center of the flour mixture. In the well, add the eggs and 2 tbsp of the olive oil and beat till well combined. In a bowl, mix together the chestnut puree and 1/2 C. of the water. Add the chestnut mixture into the flour mixture and mix till a stiff dough forms. With your hands, knead the dough for about 10 minutes and then keep aside for about 5 minutes. 7. Cut off a handful of the dough and with a rolling pin, roll 1/16-inch thick and 6-inch wide strips. 8. Dust the strips with the extra flour and place onto a muslin cloth t dry slightly. 9. Cut the strips into 1/4-inch wide long pasta and dry for about 30 minutes. 10. In a pan, add water, 1 tbsp of oil and a little salt and bring to a boil. 11. Add the pasta and boil for about 5 minutes. Drain well. 12. In a large bowl, add pasta, olive oil, minced garlic, Romano cheese, salt and pepper and mix. Serve immediately. 10

Homemade Pasta

Tuesday’s Snack

Prep Time: 15 mins Total Time: 8 hrs 50 mins Servings per Recipe: 8 Calories 156 kcal Fat 4.2 g Carbohydrates 25.5g Protein 4.4 g Cholesterol 10 mg Sodium 524 mg

Ingredients 1/4 C. ketchup 2 tbsp soy sauce 1 1/2 tbsp vinegar 1 pinch ground black pepper 1 pinch garlic powder

16 canned whole chestnuts 8 slices turkey bacon, cut in half crosswise 1/2 C. brown sugar

Directions 1. In a resealable plastic bag, add the ketchup, soy sauce, vinegar, black pepper, garlic powder and chestnuts. 2. Squeeze the bag for many times to mix the ingredients well. 3. Seal the bag after squeezing out the excess air. 4. Refrigerate the bag for about overnight. 5. Set your oven to 400 degrees F and line a baking sheet with a parchment paper. 6. Remove the chestnuts from the bag and discard the excess marinade. 7. With a half bacon slice, wrap each chestnut and secure with a toothpick. 8. In a shallow bowl, place the brown sugar. 9. Coat each wrapped chestnut with the brown sugar evenly. 10. Arrange the wrapped chestnuts onto the prepared baking sheet. 11. Cook in the oven for about 20 minutes. 12. Remove from the oven and keep aside to cool completely before serving.

Tuesday’s Snack

11

MEATY

No Meat Stuffing

Prep Time: 15 mins Total Time: 1 hr 45 min Servings per Recipe: 16 Calories 354 kcal Fat 19.9 g Carbohydrates 37.5g Protein 6.2 g Cholesterol 35 mg Sodium 744 mg

Ingredients 2 C. chestnuts 1 1/2 C. margarine 1/2 C. chopped onion 1 tsp salt 1/4 tsp pepper 2 tsp poultry seasoning

2 (1 lb.) loaves day-old bread, cubed 3 eggs 1/4 C. milk

Directions 1. 2. 3. 4. 5. 6.

With a sharp knife, cut the slits in the surface of the chestnuts. In a medium pan, add the chestnuts with enough water to cover and bring to a boil. Cook for about 25 minutes. Drain well, then peel and chop. Set your oven to 350 degrees F. In a medium pan, melt the margarine on medium heat and cook the chestnuts, onion, salt, pepper and poultry seasoning for about 3 minutes. 7. Transfer the chestnut mixture into a medium baking dish. 8. Add the bread cubes and mix well. 9. In a small bowl, add the eggs and milk and beat well. 10. Pour the milk mixture over the bread cubes evenly. 11. Cook in the oven for about 30-45 minutes.

12

Meaty No Meat Stuffing

Brandied

Prep Time: 20 mins

Soufflé

Total Time: 1 hr Servings per Recipe: 4 Calories 258 kcal Cholesterol 8.4 g Sodium 35.7g Carbohydrates 7.7 g Protein 217 mg

Ingredients 4 egg yolks 1 C. chestnut puree 1/3 C. white sugar 3 tbsp milk 1 tbsp brandy

4 egg whites 1 C. whipped cream

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the egg yolks and beat till thick and lemon colored. 3. In a second bowl, add the chestnut puree, sugar, milk and brandy and beat till well combined. 4. Add the beaten egg yolks and mix till smooth. 5. In a third large bowl, add the egg whites and beat till stiff peaks form. 6. Gently, fold the beaten whites into the chestnut mixture. 7. Place the chestnut mixture into an ungreased 1 1/2 quart soufflé dish. 8. Cook in the oven for about 35-40 minutes. 9. Serve with a topping of the whipped cream.

Brandied Soufflé

13

3 INGREDIENT

Bacon Chestnuts

Prep Time: 15 mins Total Time: 12 hrs 35 min Servings per Recipe: 4 Calories 477 kcal Fat 26 g Carbohydrates 52.9g Protein 7.1 g Cholesterol 39 mg Sodium 1887 mg

Ingredients 1 (8 oz.) can water chestnuts, drained 1/2 lb. sliced turkey bacon 1 (18 oz.) bottle barbeque sauce

Directions 1. With a bacon slices, wrap 1 water chestnuts and secure with the toothpicks. 2. Arrange the wrapped chestnuts onto a large baking sheet and top with the barbecue sauce evenly. 3. Refrigerate for about 12-24 hours. 4. Set your oven to 300 degrees F. 5. Remove wrapped water chestnuts from the baking sheet and arrange onto another large baking sheet. 6. Cook in the oven for about 20 minutes.

14

3 Ingredient Bacon Chestnuts

Chestnut

Spread

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 28 Calories 47 kcal Cholesterol 4g Sodium 2.6g Carbohydrates 0.4 g Protein 4 mg

Ingredients 2 (8 oz.) cans sliced water chestnuts, drained 1 envelope dry vegetable soup mix 1/2 C. sour cream 1/2 C. mayonnaise

1/2 tsp hot sauce 1/4 C. sliced green onion

Directions 1. Julienne the drained water chestnuts. 2. In a bowl, add the water chestnuts, vegetable soup mix, sour cream, mayonnaise, hot sauce and green onion and mix till well combined. 3. Refrigerate for at least 2 hours before serving.

Chestnut Spread

15

4 INGREDIENT

Chestnuts

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 217 kcal Cholesterol 8.6 g Sodium 33.6g Carbohydrates 1.3 g Protein 20 mg

Ingredients 1 lb. chestnuts 1/4 C. butter salt to taste

1 pinch ground cinnamon

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else. Cut a 1/2-inch crisscross over the flat side of each chestnut. In a shallow baking dish, arrange the chestnuts. Cook in the oven for about 25-30 minutes. Remove from the oven and keep aside to cool completely. Peel off the shell of each chestnut. In a skillet, add the butter and water chestnuts on high heat and sauté till the chestnuts are well coated with the butter. 8. Transfer the skillet into oven and cook till the top becomes golden. 9. Serve with a sprinkle of the salt and cinnamon.

16

4 Ingredient Chestnuts

How to Roast

Prep Time: 30 mins

Chestnuts

Total Time: 1 hr Servings per Recipe: 15 Calories 230 kcal Cholesterol 13.9 g Sodium 20.5g Carbohydrates 6g Protein 21 mg

Ingredients 1 (10 oz.) can whole chestnuts, drained 2 C. soy sauce 1 C. brown sugar

1 lb. turkey bacon

Directions 1. In a small bowl, mix together the chestnuts and soy sauce and refrigerate for about 30 minutes. 2. Set your oven to 450 degrees F and line a baking sheet with a greased piece of the foil. 3. Cut the bacon into thirds. 4. In a shallow bowl, place the brown sugar. 5. Remove the chestnuts from the refrigerator and drain well. 6. Coat the chestnuts with the brown sugar evenly. 7. Wrap each chestnut with the bacon strips and secure with the toothpicks. 8. Place the wrapped chestnut onto the prepared baking sheet. 9. Cook in the oven till the bacon becomes crisp. 10. Serve warm.

How to Roast Chestnuts

17

THURSDAY

Dinner Stew

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 232 kcal Fat 6.1 g Carbohydrates 39g Protein 5.8 g Cholesterol 0 mg Sodium 416 mg

Ingredients 3 tbsp olive oil 1/2 onion, finely chopped 5 cloves garlic, minced 3 celery ribs, chopped 4 carrot, peeled and sliced 1 (32 fluid oz.) container vegetable broth 2 C. water

1 (15 oz.) can stewed tomatoes, undrained 1 (15 oz.) can brown lentils 2 (7 oz.) cans French chestnuts 1 pinch salt and ground black pepper

Directions 1. In a large, deep pan, heat the olive oil on medium-high heat and sauté the onion and garlic for about 5 minutes. 2. Add the celery, carrots, vegetable broth and water and cook for about 10-15 minutes. 3. Stir in the tomatoes and simmer on medium heat for about 10-15 minutes. 4. Stir in the lentils and chestnuts. 5. Reduce heat to low and simmer for about 1 hour. (Add more water if you like a thinner stew). 6. Season with the salt and pepper and serve hot.

20

Thursday Dinner Stew

Orange

Veggie Bake

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 102 kcal Cholesterol 2.8 g Sodium 18.2g Carbohydrates 2.4 g Protein 0 mg

Ingredients 3 C. Brussels sprouts 1 C. chestnuts, peeled 1 large oranges, peeled and segmented 1/2 C. low fat, low chicken broth 1 tbsp canola oil

salt and pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Trim each Brussels sprout and with a small paring knife, make an X in the top of each Brussels sprout. 3. Arrange a steamer basket over 2-inch of the boiling water. 4. Place the Brussels sprout in steamer basket and steam, covered for about 10 minutes. 5. Remove the Brussels sprout from the pan and keep aside to cool. 6. Halve each Brussels sprout and place in a casserole dish and top with top with the chestnuts, followed by the oranges and broth. 7. Drizzle with the oil and sprinkle with the salt and pepper. 8. Cook in the oven for about 15 minutes.

Orange Veggie Bake

21

CENTRAL EUROPEAN

Coffee Cake

Prep Time: 1 hr Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 528 kcal Cholesterol 34.1 g Sodium 45.3g Carbohydrates 6.8 g Protein 156 mg

Ingredients 3/4 lb. whole chestnuts, drained 1/2 C. unsalted butter 4 tbsp dark rum 10 (1 oz.) squares bittersweet chocolate, chopped and melted 6 eggs 1/4 tsp salt 1/2 C. white sugar 6 (1 oz.) squares bittersweet chocolate, chopped

1/2 C. heavy cream 1 tbsp dark rum 8 marrons glacé (candied chestnuts) 1 C. heavy cream, chilled 2 tbsp white sugar 1 tbsp dark rum 3/4 C. chopped marrons glace (candied chestnuts)

Directions 1. Set your oven to 350 degrees F before doing anything else and line the bottom of a greased 9-inch springform pan with a greased parchment paper. 2. Separate the whites and yolks of the eggs. 3. In a food processor, add the chestnuts, butter and rum and pulse till smooth, scraping down the sides occasionally. 4. Add the melted bittersweet chocolate and pulse till well combined. 5. While the motor is running, add the egg yolks, 1 at a time till well combined. 6. Transfer the chestnut mixture into a large bowl. 7. In a bowl, add the egg whites and salt and with an electric mixer, beat till the soft peaks form. Slowly, add the sugar, a little at a time and beat till the stiff peaks form. 8. Add about 1/4 of the meringue into the chestnut mixture and beat till lighten. 9. Gently, fold in the remaining meringue. 10. Place the mixture into the prepared pan and with the back of a spoon, smooth the top surface. 22

Central European Coffee Cake

11. Place the pan in the middle of the oven and cook for about 45-55 minutes or till a toothpick inserted in the center comes out clean. 12. Remove from the oven and let the cake cool in the pan for about 5 minutes. 13. Carefully, invert the cake onto a wire rack to cool completely 14. For the glaze in a small bowl, add 6 oz. of the finely chopped chocolate 15. In a pan, add about 1/2 C. of the cream and bring to a boil. 16. Pour the hot cream over the chocolate and stir till the mixture becomes smooth. 17. Stir in 1 tbsp of the rum. 18. Coat each candied chestnut halfway with the glaze. 19. Arrange the gazed chestnuts onto a foil-covered tray and keep aside to set. 20. Now, invert the cake onto a wax paper lined wire rack. 21. Spread the glaze over the cake and with a spatula, smooth it. 22. Keep the cake onto the rack for about 2 hours. 23. Carefully, transfer the cake into a serving plate and garnish with the glazed chestnuts. 24. Just before serving in a chilled bowl, add 1 C. of the whipped cream and with the chilled beaters, beat till soft peaks form. 25. Add 2 tbsp of the sugar and 1 tbsp of the rum and beat till stiff peaks form. 26. Fold in the chopped candied chestnuts. 27. Serve this cake with a topping of the whipped cream.

23

POT LUCK

Chestnuts

Prep Time: 35 mins Total Time: 1 hr Servings per Recipe: 20 Calories 78 kcal Cholesterol 6.3 g Sodium 3.3g Carbohydrates 1.9 g Protein 10 mg

Ingredients 1/4 C. Shoyu (soy and wheat soy sauce) 2 tbsp white sugar

2 (5 oz.) cans water chestnuts, drained 10 slices turkey bacon, cut in half

Directions 1. 2. 3. 4. 5. 6. 7. 8.

24

In a bowl, mix together the Shoyu sauce and sugar. Add the water chestnuts and stir to combine. Refrigerate for overnight. Wrap each chestnut with 1 bacon slice and secure with a toothpick. Set your oven to 350 degrees F. In shallow baking dish, arrange the wrapped chestnuts. Cook in the oven for about 30-35 minutes. Serve these chestnuts hot.

Pot Luck Chestnuts

Baltic Style

Veggie Bake

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 4 Calories 70 kcal Fat 3.6 g Carbohydrates 8.6g Protein 2.7 g Cholesterol 3 mg Sodium 17 mg

Ingredients 2 tsp olive oil 1 tsp butter (optional) 1/4 C. diced red onion 1 (5 oz.) can sliced water chestnuts, drained

1 (10 oz.) package frozen cut asparagus 2 tsp balsamic vinegar

Directions 1. In a skillet, heat the olive oil and butter on medium-high heat and sauté the onion for a few minutes. 2. Add the water chestnuts, asparagus and vinegar and cook for about 10 minutes, stirring occasionally.

Baltic Style Asparagus

25

CASHEW

and Chestnut Stir Fry

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 369 kcal Fat 19.8 g Carbohydrates 22.1g Protein 27.2 g Cholesterol 59 mg Sodium 892 mg

Ingredients 2 tbsp cornstarch 2/3 C. chicken broth 3 tbsp soy sauce 1/2 tsp ground ginger 1/2 tsp hot pepper sauce 2 tbsp vegetable oil 1 lb. skinless, boneless chicken breast meat - cut into strips

1 small onion, chopped 1 green bell pepper, chopped 1 (8 oz.) can sliced water chestnuts, drained 2/3 C. cashews

Directions 1. In a bowl, dissolve the cornstarch in the chicken broth. 2. Add the soy sauce, ginger and hot sauce and stir to combine then keep aside. 3. In a large skillet, heat half of the oil on high heat and cook the chicken for about 5 minutes. 4. Transfer the chicken into a plate and keep aside. 5. In the same skillet, heat the remaining tbsp of oil and cook the onion, green bell pepper and water chestnuts for about 5 minutes. 6. Stir the cornstarch mixture. 7. Add the cornstarch mixture in the skillet and bring to a boil. 8. Add the cooked chicken and cook till the sauce becomes thick, stirring continuously. 9. Serve with a sprinkling of the cashews.

26

Cashew and Chestnut Stir Fry

Brown Sugar

Prep Time: 15 mins

Sprouts

Total Time: 55 mins Servings per Recipe: 3 Calories 333 kcal Fat 9.4 g Carbohydrates 58.8g Protein 8g Cholesterol 20 mg Sodium 207 mg

Ingredients 20 roasted chestnuts, shelled 1 lb. Brussels sprouts, trimmed 2 large shallots, thinly sliced sea salt and ground black pepper to taste 2 tbsp packed brown sugar

2 tbsp butter

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. In a baking dish, arrange the chestnuts and Brussels sprouts. Top with the shallots and sprinkle with the salt, black pepper and brown sugar. Place the butter on top in the form of dots. Cook in the oven for about 40 minutes.

Brown Sugar Sprouts

27

ANNEBELLE’S

Holiday Turkey

Prep Time: 30 mins Total Time: 5 hrs 40 mins Servings per Recipe: 6 Calories 894 kcal Fat 38.1 g Carbohydrates 36.1g Protein 97.4 g Cholesterol 279 mg Sodium 711 mg

Ingredients 1 (1 lb.) loaf sourdough bread, cut into 1/2-inch cubes 1/3 C. butter 1/2 C. slivered almonds 1 1/2 C. chopped onion 1 1/2 C. chopped celery 4 tsp poultry seasoning 1 tsp salt 1 (15 oz.) can sliced water chestnuts, drained

1 1/2 C. chopped dried apricots 1 C. dried currants 2 C. chicken broth 1 (16 lb.) whole turkey - thawed, neck and giblets removed cooking spray 1/2 C. water

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Arrange the cubed bread onto a baking sheet in a single layer. Cook in the oven till golden brown, stirring once. Remove from the oven and keep aside. Now, set the oven to 325 degrees F. In a large skillet, melt butter and cook and cook the almonds for about 3 minutes, stirring continuously. 6. With a slotted spoon, transfer the almonds into a plate and keep aside. 7. In the same skillet, add the onion and celery and sauté for about 5 minutes. 8. Stir in the poultry seasoning and salt and transfer the vegetable mixture into a large bowl. 9. In the bowl of vegetable mixture, add the toasted bread cubes, almonds, water chestnuts, dried apricots, dried currants and chicken broth and stir till the stuffing becomes moist evenly. 10. Rinse the turkey and withe the paper towels, dry the turkey from inside and out completely. 30

Annebelle’s Holiday Turkey

11. Stuff the turkey cavities with the stuffing lightly. 12. Arrange a roasting rack over a roasting pan. 13. Fold the wings underneath the turkey, and arrange over the roasting rack, breast side up. 14. Drizzle the turkey with cooking spray evenly. 15. Place the foil pieces onto the neck cavity and over the stuffing showing in the main cavity to prevent from over browning. 16. Place any remaining stuffing into a baking dish with 1/2 C. of the water. 17. With a piece foil, cover the baking dish and refrigerate. 18. Cook the turkey in the oven for about 4 1/2-5 hours. 19. Remove from the oven and keep onto a platter for about 20 minutes before removing stuffing and carving the meat. 20. In the last 1 hour of cooking of the turkey, place the baking dish of stuffing in the oven and cook for about 1 hour.

31

MARY ANNE’S

Roasted Rosemary Turkey

Prep Time: 45 mins Total Time: 5 hrs 30 mins Servings per Recipe: 16 Calories 1103 kcal Fat 51.2 g Carbohydrates 76.3g Protein 79.4 g Cholesterol 262 mg Sodium 838 mg

Ingredients 2 lb. chestnuts 2 C. butter 2 C. minced onion 2 C. minced celery 10 C. dried bread crumbs 1 tsp dried thyme 1 tsp dried marjoram 1 tsp dried savory

1 tsp dried rosemary 12 lb. whole turkey, neck and giblets removed salt and freshly ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

With a sharp knife, cut a cross on the flat side of all the chestnuts. In a pan of water, simmer the chestnuts for about 5 minutes. Drain well. While the chestnuts are hot, remove the shells and inner brown skins of them. In a pan, add the chestnuts and fresh water to cover and boil for about 20-30 minutes. Drain the chestnuts and then chop them roughly. For the stuffing in a medium pan, melt the butter on medium heat and sauté the onions and celery till tender. 8. Stir in the bread crumbs, chestnuts, thyme, marjoram, savory and rosemary and remove from the heat. 9. Set your oven to 350 degrees F. 10. Wash turkey with cold water and pat dry with the paper towels. 11. Rub the turkey cavities with the salt and pepper evenly. 12. Stuff the turkey cavities with the stuffing lightly. 13. With the kitchen twine, tie the drumsticks of turkey together. 32

Mary Anne’s Roasted Rosemary Turkey

14. Arrange a roasting rack over a roasting pan. 15. Arrange the turkey onto the roasting rack. 16. Cook in the oven for about 3 1/2-4 1/2 hours. 17. In the last half of the cooking, cover the turkey with a piece of the foil to avoid over browning. 18. Remove from the oven and keep onto a platter for about 20 minutes before removing stuffing and carving the meat.

33

SESAME SEED

Snow Peas

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 88 kcal Fat 3.9 g Carbohydrates 11g Protein 3g Cholesterol 0 mg Sodium 71 mg

Ingredients 1 tbsp olive oil 1 lb. fresh snow peas, trimmed 1 (8 oz.) can sliced water chestnuts, drained 1 tbsp chopped fresh mint

2 tbsp sesame seeds salt and pepper to taste

Directions 1. In a large skillet, heat the olive oil on medium-high heat and cook the snow peas for about 2 minutes. 2. Add the water chestnuts, mint and sesame seeds and cook for about 3 minutes. 3. Season with the salt and pepper before serving.

34

Sesame Seed Snow Peas

Baked

Venison 101

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 311 kcal Fat 11.2 g Carbohydrates 29.2g Protein 19 g Cholesterol 83 mg Sodium 982 mg

Ingredients 6 oz. chestnuts 3 tbsp butter 1/2 C. chopped onions 1/2 C. chopped carrots 3 tbsp all-purpose flour 1 1/2 C. beef broth 1/2 bay leaf, crumbled

1 tsp coarsely ground black pepper 1 tsp salt 4 tbsp Madeira wine 2 (6 oz.) venison steaks (about 1 1/4 inches thick)

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Slice the skin of the chestnuts to let the steam to escape. 3. In a baking dish, arrange the chestnuts. Cook in the oven for about 15 minutes. Remove from the oven and keep aside to cool completely. 4. Remove the shells of the chestnuts and chop them. (Chopped chestnuts should be about 1 C.) In a large skillet, melt the butter on medium heat and cook the onions and carrots till soft, stirring occasionally. 5. Stir in the flour and cook till the flour becomes browns, stirring continuously. 6. Stir in the broth, bay leaf, salt and pepper and simmer for about 15 minutes. 7. Set the broiler of your oven and arrange oven rack about 5-inches from the heating element. 8. In a broiling pan, place the venison steaks and cook under the broiler for about 5 minutes per side. Transfer the venison steaks into a hot platter. 9. Strain the broth and return into the pan. 10. Stir in Madeira and chestnuts and remove from the heat. 11. Place the hot chestnut sauce over the venison steaks and serve immediately. Baked Venison 101

35

LUNCH BOX

Chestnut Salad

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 2 Calories 477 kcal Fat 39.9 g Carbohydrates 18.9g Protein 13.8 g Cholesterol 384 mg Sodium 838 mg

Ingredients 4 eggs 1 (4 oz.) can sliced water chestnuts, drained and chopped 1/3 C. mayonnaise 1/3 C. sweet pickle relish

1 tsp dry mustard 1 tsp paprika salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

36

In a pan, add the eggs in a single layer and add enough water to cover by 1-inch. Cover the pan and bring to a boil on high heat. Remove from the heat and keep aside, covered for about 15 minutes. Drain the eggs and rinse under cold running water. Peel the eggs and chop. In a large bowl, add the eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, paprika, salt and pepper and stir till well combined.

Lunch Box Chestnut Salad

After Work Salad

Prep Time: 14 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 239 kcal Cholesterol 15.1 g Sodium 22.6g Carbohydrates 5.3 g Protein 5 mg

Ingredients 1 (10 oz.) package frozen peas 1 C. shredded carrots 1 (8 oz.) can sliced water chestnuts, drained 2 green onions, sliced 1 tbsp vegetable oil 1 tbsp red wine vinegar

1 tbsp soy sauce 1 clove garlic, smashed 1 tsp white sugar 1 tsp paprika 1 tsp dry mustard 1/4 C. mayonnaise (optional)

Directions 1. 2. 3. 4.

In a colander, place frozen peas and rinse under hot water to thaw. Drain well. In a bowl, mix together the peas, carrots, water chestnuts and green onions. In another bowl, add the vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika and dry mustard and beat till well combined. 5. Place the dressing over the salad and refrigerate for at least 1 hour. 6. Just before serving, stir in the mayonnaise and serve immediately.

After Work Salad

37

ROMANO

Sunday Dip

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 99 kcal Fat 8.1 g Carbohydrates 4.6g Protein 2.7 g Cholesterol 14 mg Sodium 206 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained and chopped 1/2 (10 oz.) package frozen chopped spinach, thawed 1/2 (8 oz.) can sliced water chestnuts, drained and finely chopped 1/2 C. sour cream

1/4 C. mayonnaise 1/4 C. cream cheese 1/4 C. grated Romano cheese 1/4 tsp minced garlic

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a small baking dish, add the artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese and garlic and mix till well combined. 3. With a piece of the foil, cover the baking dish. 4. Cook in the oven for about 25 minutes.

40

Romano Sunday Dip

Wild Rice

and Green Onion Platter

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 163 kcal Fat 6.5 g Carbohydrates 22.9g Protein 4.4 g Cholesterol 12 mg Sodium 280 mg

Ingredients 3 C. water 1 C. wild rice 1/2 tsp salt 1/2 C. coarsely chopped fresh morel mushrooms 1/2 C. coarsely chopped roasted chestnuts 2 green onions, chopped

6 oz. sour cream 1 green onion, chopped (optional) salt and ground black pepper to taste

Directions 1. In a heavy pan, add the water, wild rice and 1/2 tsp of the salt and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 30-45 minutes. 3. Stir in the morel mushrooms, chestnuts and 2 chopped green onions and simmer for about 15 minutes. 4. Drain any excess liquid from the pan. 5. On the pan, add the sour cream, 1 chopped green onion, salt and black pepper and stir to combine. 6. Serve immediately.

Wild Rice and Green Onion Platter

41

WEDNESDAY’S

Dinner

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 5 Calories 553 kcal Cholesterol 29.4 g Sodium 49g Carbohydrates 22.4 g Protein 49 mg

Ingredients 2 C. diced, cooked chicken meat 1 (10.75 oz.) can condensed cream of celery soup 2 C. cooked white rice 1 (4.5 oz.) can sliced mushrooms 1 onion, diced and cooked until soft ground black pepper to taste

2 stalks celery, chopped 1 (8 oz.) can water chestnuts 1/2 C. peanuts 1 (6 oz.) can French fried onions

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, mix together the chicken, soup, rice, mushrooms, diced onion, ground pepper, celery, water chestnuts and peanuts. 3. Transfer the mixture into a 13x9-inch casserole dish and top with 1/2 can of the French fried onions. 4. Cook in the oven till the onions becomes crisp and top is bubbly. 5. Serve with a sprinkling of the remaining fried onions.

42

Wednesday’s Dinner

October’s

Chicken Bake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 396 kcal Fat 23.5 g Carbohydrates 13.3g Protein 31.5 g Cholesterol 89 mg Sodium 470 mg

Ingredients 1 tbsp vegetable oil 1 1/2 lb. skinless, boneless chicken breast halves - cubed 1 C. light mayonnaise 1 (8 oz.) can water chestnuts, drained and chopped 1 (2 oz.) jar pimento peppers, drained and chopped 1/2 C. sliced almonds

1 1/2 tsp celery seed 2 tbsp lemon juice garlic salt to taste 1 C. shredded Cheddar cheese 1 (2.8 oz.) can French-fried onion rings

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a medium casserole dish. 2. In a skillet, heat the oil on medium heat and cook the chicken for about 10 minutes. 3. With a slotted spoon, transfer the chicken into the prepared casserole dish with the mayonnaise, water chestnuts, pimentos, almonds, celery seed, lemon juice and garlic salt and stir to combine. 4. Top with the cheese, followed by the French-fried onion rings. 5. Cook in the oven for about 30 minutes. 6. If the onion rings begins to get more brown, the, cover the casserole dish with a piece of the foil.

October’s Chicken Bake

43

CHIANG MAI

Lettuce Cups

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 388 kcal Fat 22.3 g Carbohydrates 24.3g Protein 23.4 g Cholesterol 69 mg Sodium 580 mg

Ingredients 16 Boston Bibb or butter lettuce leaves 1 lb. lean ground beef 1 tbsp cooking oil 1 large onion, chopped 1/4 C. hoisin sauce 2 cloves fresh garlic, minced 1 tbsp soy sauce 1 tbsp rice wine vinegar 2 tsp minced pickled ginger

1 dash Asian chili pepper sauce, or to taste (optional) 1 (8 oz.) can water chestnuts, drained and finely chopped 1 bunch green onions, chopped 2 tsp Asian (dark) sesame oil

Directions 1. Rinse the whole lettuce leaves and gently, pat dry with the paper towels. 2. In a large skillet, heat the oil on medium-high heat and cook the beef for about 5-7 minutes. 3. Drain the grease from the skillet. 4. Transfer the cooked beef into a bowl. 5. In the same skillet, add the onion and sauté for about 5-10 minutes. 6. Stir in the hoisin sauce, garlic, soy sauce, vinegar, ginger and chili pepper sauce. 7. Add the water chestnuts, green onions, sesame oil and cooked beef and cook for about 2 minutes. 8. Remove from the oven and keep aside to cool slightly. 9. Arrange the lettuce leaves in a large serving platter. 10. Place the beef mixture in the center of each leaf and serve.

44

Chiang Mai Lettuce Cups

Honolulu

Cream Cheese Wontons

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 30 Calories 168 kcal Fat 8.6 g Carbohydrates 18g Protein 4.7 g Cholesterol 21 mg Sodium 349 mg

Ingredients 1 quart oil for deep frying 2 (8 oz.) packages cream cheese, softened 2 tbsp soy sauce 1 (12 oz.) package imitation crabmeat, flaked 1 (5 oz.) can water chestnuts, drained and chopped

5 green onions, chopped 2 (14 oz.) packages wonton wrappers

Directions 1. In a bowl, mix together the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions. 2. Place about 1 tsp of the cream cheese mixture in the center of each wonton wrapper and fold into the triangles. 3. With moistened fingers, seal the edges. 4. In a large, heavy pan, heat the oil to 375 degrees F and fry the wontons in small batches for about 3-4 5. Transfer the wontons onto a paper towel lined plate to drain

Honolulu Cream Cheese Wontons

45

SOY SAUCE

and Broccoli with Chestnuts

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 130 kcal Cholesterol 5.1 g Sodium 19.7g Carbohydrates 3.1 g Protein 0 mg

Ingredients 1 tsp sesame oil 1 tsp canola oil 1 1/2 C. broccoli florets, bite-size 1/2 C. sliced or chopped water chestnuts, drained

1/2 C. orange juice 1 tbsp cornstarch 1 tbsp light soy sauce

Directions 1. In a small skillet, heat the both oils on medium-high heat and stir fry the broccoli and water chestnuts for about 3 minutes. 2. In a small bowl, mix together the remaining ingredients. 3. Add the juice mixture into the skillet and stir to combine. 4. Reduce the heat to low and cook for about 2 minutes, stirring continuously.

46

Soy Sauce and Broccoli with Chestnuts

A Polynesian Appetizer

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 95 kcal Fat 3.8 g Carbohydrates 5.5g Protein 9.3 g Cholesterol 169 mg Sodium 490 mg

Ingredients 1/4 C. soy sauce 1/4 C. vinegar 2 tbsp white sugar 1 lb. chicken livers, rinsed and trimmed 10 water chestnuts 3 oz. pineapple chunks, drained

5 slices turkey bacon, cut in half crosswise

Directions 1. In a bowl, add the soy sauce, vinegar and sugar and beat till the sugar dissolves completely. 2. In a large skillet, place the sugar mixture and chicken livers on medium heat and cook for about 15 minutes. 3. Remove from the heat and cut the livers into bite-sized pieces. 4. Set your oven to 425 degrees F. 5. Place 1 liver piece, 1 water chestnut and 1 pineapple chunk over a bacon piece. 6. Carefully, secure with a toothpick by inserting through all the ingredients. 7. Repeat with the remaining ingredients and bacon. 8. Arrange the wraps onto a baking sheet. 9. Cook in the oven for about 5 minutes. 10. Remove from the oven and serve hot.

A Polynesian Appetizer

47

BACKROAD

Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 323 kcal Fat 20.4 g Carbohydrates 23.9g Protein 12.6 g Cholesterol 212 mg Sodium 1562 mg

Ingredients 2 (15 oz.) cans asparagus spears, drained 1 (10.75 oz.) can cream of mushroom soup 4 hard-cooked eggs, chopped 1 (8 oz.) can sliced mushrooms, drained

1 (4 oz.) can sliced water chestnuts, drained 1 (2 oz.) jar pimentos 1 (2.8 oz.) can French-fried onions

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8-inch square baking dish. 2. Place the asparagus spears in the prepared baking dish. 3. In a bowl, mix together the mushroom soup, eggs, mushrooms, water chestnuts and pimentos. 4. Place the chestnut mixture over the asparagus spears evenly. 5. Cook in the oven for about 20 minutes. 6. Remove from the oven and sprinkle the casserole with the French-fried onions evenly. 7. Cook in the oven for about 10 minutes more.

50

Backroad Casserole

Sour Cream Leek Dip

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 6 Calories 682 kcal Cholesterol 47.4 g Sodium 53.2g Carbohydrates 13.3 g Protein 48 mg

Ingredients 1 C. mayonnaise 1 (16 oz.) container sour cream 1 (1.8 oz.) package dry leek soup mix 1 (4 oz.) can water chestnuts, drained and chopped 1/2 (10 oz.) package frozen chopped

spinach, thawed and drained 1 (1 lb.) loaf round sourdough bread

Directions 1. In a bowl, add the mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach and mix till well combined. 2. Refrigerate for about 6 hours to overnight. 3. Remove the top and interior of the sourdough bread and fill with the chestnut mixture. 4. Tear the removed bread into pieces and serve for the dipping.

Sour Cream Leek Dip

51

SOUTH-EAST

Asian Lunch Box Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 736 kcal Fat 55.8 g Carbohydrates 43.8g Protein 20.4 g Cholesterol 42 mg Sodium 1055 mg

Ingredients 1 (3 oz.) package ramen noodle pasta, crushed 2 tbsp butter, melted 1/2 C. sunflower seeds 1/2 C. pine nuts 3 C. shredded bok choy 5 green onions, thinly sliced 1 C. diced, cooked chicken breast meat 1 (5 oz.) can water chestnuts, drained

12 pods snow peas 1/2 C. vegetable oil 1/4 C. rice wine vinegar 1 tbsp soy sauce 1/4 C. white sugar 1 tbsp lemon juice

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, add the noodles, sunflower seeds, pine nuts and melted butter and mix till well combined. 3. Spread the mixture onto a baking sheet in a thin and even layer. 4. Cook in the oven for about 7-10 minutes, stirring occasionally. 5. Remove from the oven and keep aside to cool slightly. 6. In a large bowl add the noodle mixture, bok choy, green onions, chicken, water chestnuts and snow peas and mix. 7. For the dressing in a bowl, add the oil, vinegar, soy sauce, sugar and lemon juice and beat till well combined. 8. Place the dressing over the salad and toss to coat well. 9. This salad can be served at room temperature or chilled as well.

52

South-East Asian Lunch Box Salad

Tapioca

Chestnut Cookies

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 24 Calories 156 kcal Fat 7.3 g Carbohydrates 23.5g Protein 1.6 g Cholesterol 26 mg Sodium 111 mg

Ingredients 1 1/2 C. white sugar 1/2 C. cocoa powder 1/4 C. rice flour 1/4 C. tapioca flour 1/4 C. sorghum flour 1/4 C. chestnut flour 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp xanthan gum

4 oz. chocolate chips 1/2 C. butter 1 tsp gluten-free vanilla extract 2 eggs 4 oz. chocolate chips

Directions 1. Set your oven to 325 degrees F before doing anything else and line a cookie sheet with the parchment paper. 2. In a large bowl, mix together the white sugar, cocoa powder, flours, baking soda, salt, and xanthan gum. 3. In the top of a double boiler, melt 4 oz. of the chocolate chips, butter and vanilla extract over the simmering water, stirring continuously and scraping down the sides with a rubber spatula. Remove from the heat. 4. Add the eggs into the flour mixture and stir to combine. 5. Slowly, add the melted chocolate mixture and mix till well combined. 6. Fold in 4 oz. of the chocolate chips. 7. With 1 tbsp of the mixture, place the ball shape cookies onto the prepared baking sheet about 2-inch apart. 8. Cook in the oven for about 12-15 minutes. 9. Remove from the oven and let the cookies cool in the baking sheet for about 10 minutes. 10. Carefully, invert the cakes onto wire rack to cool completely Tapioca Chestnut Cookies

53

CREAM CHEESE

Spinach Appetizers

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 356 kcal Fat 33.2 g Cholesterol 5.7g Sodium 11.2 g Carbohydrates 82 mg Protein 373 mg

Ingredients 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry 2 (8 oz.) packages cream cheese, softened 1 (4 oz.) can water chestnuts, drained and chopped

1 (.4 oz.) packet dry vegetable soup mix 2 tbsp mayonnaise 1 C. finely shredded Cheddar cheese 1/2 C. chopped walnuts

Directions 1. In a large bowl, add the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese and mix till well combined. 2. Shape the mixture into a ball then coat with the chopped walnuts. 3. With a plastic wrap, wrap the cheese ball and refrigerate for overnight. 4. Serve with your favorite crackers.

54

Cream Cheese Spinach Appetizers

Thanksgiving Dressing

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 10 Calories 172.5 Fat 3.7g Cholesterol 24.7mg Sodium 249.0mg Carbohydrates 28.9g Protein 6.3g

Ingredients 3 C. unsalted vegetable stock 1 C. dried cranberries 2 tbsp unsalted butter 1 yellow onion, chopped 1 celery, chopped 1 carrot, peeled and chopped 1 egg, lightly beaten lb country bread, crusts removed, cut into 1/2-inch pieces, toasted in a 325 degree

oven for 10 minutes 2 C. chestnuts, halved 2 tbsp fresh sage, chopped 1 tsp fresh thyme, chopped 2 tbsp fresh parsley, chopped salt and pepper, to taste 1/2 C. walnuts, chopped (optional) 1/2 lb beef sausage (optional)

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 2 1/2-3 quart backing dish. In a small pan, add the stock on medium heat and cook for about 3-5 minutes. Remove from the heat and stir in the dried cranberries. 2. In a large frying pan, melt the butter on medium heat and sauté the onion, celery and carrots for about 2-3 minutes. With a slotted spoon, transfer the vegetable mixture into a bowl. 3. In the same frying pan, cook the sausage for about 10 minutes, stirring and crumbling with a fork. With a slotted spoon, transfer the sausage into the bowl with the vegetable mixture. 4. In a large bowl, add the egg and beat while slowly pouring in the stock mixture. Add the bread pieces and toss to coat well. Keep aside for about 6-8 minutes, stirring occasionally. 5. Add the vegetable mixture, chestnuts, sage, thyme, parsley, salt and pepper and stir till well combined. 6. Transfer the mixture into the prepared baking dish evenly. 7. Cook in the oven for about 45-50 minutes. Thanksgiving Dressing

55

BUTTERY PEAS

and Chestnuts

Prep Time: 1 min Total Time: 11 mins Servings per Recipe: 4 Calories 170.1 Fat 3.4g Cholesterol 275.4mg Sodium 29.3g Carbohydrates 6.8g Protein 170.1

Ingredients 1 (16 oz.) packages frozen sweet peas 2 tbsp water 1 tbsp minced onion 1 tbsp butter 1 (8 oz.) cans water chestnuts, drained 1 tsp chicken bouillon granule

black pepper, to taste

Directions 1. In a 2 quart microwave safe dish, mix together the peas and water and microwave, covered on High for about 7 minutes. 2. Stir in the remaining ingredients and microwave, covered on High for about 3 minutes.

56

Buttery Peas and Chestnuts

Vegetarian

Dream Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 179.0 Fat 9.3g Cholesterol 0.0mg Sodium 25.2mg Carbohydrates 24.9g Protein 2.5g

Ingredients 2 1/2 C. chestnuts 1 butternut squash 4 tbsp extra virgin olive oil 1 small onion, chopped 1 carrot, chopped 1 stalk celery, chopped

salt and pepper 4 C. vegetable broth 3 tbsp soymilk 2 tbsp fresh parsley, finely chopped

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees F before doing anything else. With a sharp knife, cut a shallow X through the skin of the chestnuts. Arrange the chestnuts in a covered baking pan. Cook in the oven for about 30 minutes. Remove from the oven and keep aside to cool for about 5 minutes, then peel the chestnuts. Cut the unpeeled squash into cubes. 6. In a pan of salted water, cook the squash cubes for about 10 minutes. 7. Drain well and keep aside to cool for about 5 minutes, then remove the peel from the squash cubes. 8. In a deep, heavy pan, heat the oil and sauté the onion, carrot and celery till tender. 9. Stir in the salt and pepper and cook for about 3 minutes. 10. Add the chestnuts and enough broth to cover and simmer gently till chestnuts become tender. 11. Remove from the heat and with an immersion blender, blend the mixture till pureed. 12. Return the pan on heat and cook till heated completely. 13. Stir in the soy milk and parsley and remove from the heat. 14. Serve alongside the French bread and salad of your choice. Vegetarian Dream Soup

57

AUTHENTIC

Hungarian Torte

Prep Time: 2 hrs 18 mins Total Time: 3 hrs 15 mins Servings per Recipe: 16 Calories 232.8 Fat 22.1g Cholesterol 141.3mg Sodium 122.1mg Carbohydrates 5.7g Protein 6.3g

Ingredients 1 1/4 C. unsweetened chestnut puree, packed 4 oz. semisweet dark chocolate (grated) 2 oz. ground blanched almonds 1/2 fine breadcrumbs butter, melted ( to butter pan) flour ( to dust pan) 8 eggs, separated 1 pinch sea salt 1 1/4 C. vanilla sugar CHOCOLATE NUT FILLING 1 oz. semisweet dark chocolate 1/2 C. butter, room temperature

1 C. powdered vanilla sugar, sifted 2 oz. coarsely ground blanched almonds VANILLA WHIPPED CREAM 1 C. heavy cream 2 -3 tbsp vanilla powdered sugar, sifted CHESTNUT TOPPING 1/2 C. unsweetened chestnut puree 2 tbsp powdered vanilla sugar 1 tbsp rum

Directions 1. Set your oven to 425 degrees F before doing anything else and grease 2 (9-inch) springform pans with the melted butter, then dust with the flour and shaking out the excess. 2. Through a potato ricer, pass the chestnut purée to make the purée fluffy. 3. In a food processor, add the chocolate and pulse till grated. 4. In a bowl, mix together the almonds and breadcrumbs. 5. In a second bowl, add the egg whites and a pinch of salt and beat till stiff but not dry. 6. In a third bowl, add the egg yolks and with an electric mixer, beat well. 7. Slowly, add the sugar and beat till light yellow, very thick and creamy. 8. Fold in the chestnut puree. 9. Now, fold in the grated chocolate. 60

Authentic Hungarian Torte

10. Carefully fold in the breadcrumb mixture. 11. Stir 1 tbsp of the egg whites into the mixture, then fold the remaining mixture, 1/4 at a time. 12. Transfer the mixture into the prepared pans evenly. 13. Cook in the oven for about 30-50 minutes. 14. Remove from the oven and keep aside to cool slightly. 15. Remove the sides of the pan and let it cool completely before filling it. 16. For filling in a double boiler, melt the chocolate on very low heat. 17. In a bowl, add the butter and powdered sugar and beat till creamy. 18. Add the melted chocolate and beat till fluffy. 19. Fold in the almonds. 20. Refrigerate till using. 21. After cooling, spread the enough filling mixture over the bottom layer and arrange the top layer on top. 22. In a cold bowl, add the cream and with a cold beater, beat it. 23. Slowly, sift in the powdered sugar and beat till stiff peaks form. 24. Refrigerate till using. 25. With a fork, mash the chestnut purée, then stir in the powdered sugar. 26. Add the rum and beat to combine. 27. Just before serving, top the cake with the whipped cream. 28. Through a potato ricer, pass the chestnut topping on top of the whipped cream.

61

BRUSSEL SPROUTS

and Chestnuts

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 123.5 Fat 8.0g Cholesterol 19.5mg Sodium 75.5mg Carbohydrates 11.9g Protein 3.0g

Ingredients 55 g butter, softened 1 garlic clove, crushed 1 lime, zest of 1/4 tsp nutmeg

55 g ready prepared chestnuts 650 g Brussels sprouts, trimmedeese

Directions 1. In a large bowl, add the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese and mix till well combined. 2. Shape the mixture into a ball then coat with the chopped walnuts. 3. With a plastic wrap, wrap the cheese ball and refrigerate for overnight. 4. Serve with your favorite crackers.

62

Brussel Sprouts and Chestnuts

Golden Raisin

Prep Time: 10 mins

and Carrot Appetizer

Total Time: 40 mins Servings per Recipe: 8 Calories 111.9 Fat 3.6g Cholesterol 0.0mg Sodium 224.9mg Carbohydrates 20.2g Protein 1.3g

Ingredients 2 lbs carrots, peeled and tops trimmed ( about 1/2-3/4 inch thick) 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 C. chestnuts, peeled, roasted and roughly chopped

1/2 C. golden raisin 1 tbsp honey

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Place the carrots, olive oil, 1/4 tsp of the salt and pepper onto a rimmed baking heat and toss to coat well. 3. Cook in the oven for about 15 minutes. 4. Remove from the oven and stir in the chestnuts, raisins and honey. 5. Cook in the oven for about 10-15 minutes. 6. Remove from the oven and sprinkle with the remaining 1/4 tsp salt and gently, toss to coat.

Golden Raisin and Carrot Appetizer

63

MONGOLIAN

Dinner

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 443.0 Fat 5.5g Cholesterol 36.6mg Sodium 1772.5mg Carbohydrates 65.0g Protein 30.7g

Ingredients 2 tsp instant chicken bouillon granules 2 C. boiling water 8 oz. boneless skinless chicken breasts, cut into long, thin slices 1/4 C. dry white wine 1/4 C. soy sauce 4 tsp cornstarch 2 tsp sesame oil 3 -4 garlic cloves, minced 1/2 tsp ground ginger

4 green onions, chopped 4 oz. canned water chestnuts, chopped 2 C. finely shredded cabbage 1 C. thinly sliced celery 1 C. frozen green pea, thawed and drained 1 carrot, shredded 8 oz. thin spaghetti, cooked and drained

Directions 1. 2. 3. 4. 5. 6.

In a small pan, dissolve the broth granules in the boiling water. In a large skillet, add about 1/2 C. of the broth mixture into large skillet and bring to a boil. Keep the remaining broth mixture in pan to cool. In the boiling broth mixture, add the chicken and simmer for about 5 minutes. With a slotted spoon, transfer the chicken into a platter. Remove the liquid from the skillet. In the same skillet, heat the oil on medium-high heat and sauté the garlic and ginger for about 30 seconds. Add all veggies and cook for about 2-3 minutes, stirring continuously. 7. Add chicken and pasta and toss for about 2 minutes. 8. Meanwhile in a small bowl, add the wine, soy sauce and cornstarch and mix till smooth. 9. Add the wine mixture into the cooled broth mixture in the pan. 10. Add the cooled broth mixture into the skillet and cook for about 2-3 minutes, stirring continuously. 11. Serve with a topping of the additional sliced green onion. 64

Mongolian Dinner

Cote D’Azur

Veggie Platter

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 12 Calories 136.1 Fat 4.5g Cholesterol 11.5mg Sodium 239.7mg Carbohydrates 18.9g Protein 5.7g

Ingredients 2 (8 oz.) cans sliced water chestnuts, drained 2 tbsp chopped onions 1/4 C. butter 2 tsp flour 1/2 tsp sugar 1/2 tsp salt

1/2 C. milk 8 C. frozen peas, thawed

Directions 1. In a large pan, melt the butter and sauté the water chestnuts and onion till onion becomes tender. 2. Add the flour, sugar and salt and stir till well combined. 3. Slowly, add the milk and mix well. 4. Stir in the peas and bring to a boil. 5. Reduce the heat and cook, covered for about 3-5 minutes.

Cote D’Azur Veggie Platter

65

I♥

Coffee Cake

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 20 Calories 229.2 Fat 10.3g Cholesterol 54.0mg Sodium 174.4mg Carbohydrates 30.5g Protein 3.6g

Ingredients 3 C. unbleached flour 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/4 tsp salt 1/2 C. unsalted butter, softened 1 1/2 C. sugar 3 eggs

1 tbsp vanilla extract 2 C. sour cream 8 oz. sweetened chestnut puree 2 oz. semi-sweet chocolate chips (optional)

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a bundt pan. 10inch tube pan or two 9-inch loaf pans. 2. In a bowl, mix together the flour, baking powder, baking soda and salt. In another bowl, add the butter and sugar and beat till fluffy. Add the eggs and beat till well combined. 3. Add the vanilla and sour cream and beat till well combined. 4. Add the flour mixture to into the egg mixture and mix till a thick mixture forms. 5. Transfer about 1 C. of the mixture into another bowl. 6. Add the chestnut puree and chocolate chips and mix till well combined. 7. Place half of the remaining flour mixture into the prepared bundt pan and top with half of the chestnut mixture. Repeat the layers. 8. Insert a butter knife through the cake mixture layers and swirl twice to create the marble pattern. 9. Cook in the oven for about 60-65 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for about 10 minutes. 10. Carefully, invert the cakes onto wire rack to cool slightly. 11. Serve with a dusting of the powdered sugar and cocoa powder. 66

I ♥ Coffee Cake

Oriental

Meatloaves

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 180.3 Fat 6.2g Cholesterol 58.7mg Sodium 681.2mg Carbohydrates 17.3g Protein 14.7g

Ingredients MEAT LOAVES 1 1/2 lbs ground turkey 1/3 C. water chestnut, chopped fine 3/4 C. fine breadcrumbs 2/3 C. evaporated milk 1/4 C. soy sauce 1/4 C. green onion 1 egg 2 tsp oxo low- instant chicken bouillon granules

1 garlic clove, minced SAUCE 1/3 C. ketchup 1/3 C. honey 2 tbsp soya sauce 1/2 tsp garlic

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. For meatloaves in a large bowl, add all the ingredients and gently, mix till well combined. Transfer the mixture into 12 muffin cups. Cook in the oven for about 30-35 minutes. Meanwhile for the sauce in a pan, add all the ingredients on low heat and cook till hot and bubbly, stirring continuously. 6. Remove from the oven and serve immediately with the topping of the honey garlic sauce alongside the Oriental noodles.

Oriental Meatloaves

67

HONG KONG

Dumplings

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 1 Calories 50.7 Fat 0.2g Cholesterol 13.4mg Sodium 175.8mg Carbohydrates 9.2g Protein 2.6g

Ingredients DUMPLING DOUGH 1 1/3 C. all-purpose flour 1/2 tsp salt 3/4 C. boiling water FILLING 6 oz. shrimp, finely chopped 1 1/2 oz. canned water chestnuts, finely

chopped 2 tsp light soy sauce 1 tsp sugar 2 tsp cornstarch 1 pinch pepper

Directions 1. 2. 3. 4. 5. 6.

In a bowl of mixer fitted with the dough paddle, sift together the flour and salt. Immediately, add the boiling water and mix till springy. Keep aside to cool enough to touch. Place the dough onto an oiled surface and knead a few times. With a damp cloth, cover the dough and keep aside. In a bowl, add the shrimp, water chestnuts, soy sauce, sugar and cornstarch and with your fingers, mix till a sticky mixture forms. 7. Refrigerate for about 30 minutes. 8. Roll the dough out into a 14-inch long sausage shape and cut into 16 pieces. 9. Roll each dough piece into a thin round. 10. Place 1 tsp of the filling over each round and pinch the edges together to seal the filling. 11. Grease your steamer and steam the dumplings on high heat for about 8-9 minutes. 12. Serve alongside a spicy chili sauce.

70

Hong Kong Dumplings

Complex

Thanksgiving Stuffing

Prep Time: 15 mins Total Time: 21 mins Servings per Recipe: 8 Calories 264.5 Fat 13.1g Cholesterol 76.7mg Sodium 256.7mg Carbohydrates 29.9g Protein 7.1g

Ingredients 6 tbsp butter 8 oz. pancetta, cut into 1/4 inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 stalks celery, finely chopped 2 tbsp chopped fresh rosemary leaves 3 cloves garlic, chopped 2 (7 1/2 oz.) jars roasted peeled whole chestnuts, coarsely broken

1/4 C. chopped fresh Italian parsley 1 lb day-old ciabatta, cut into 3/4 inch cubes 2/3 C. freshly grated parmesan cheese 1 C. canned low chicken broth salt & freshly ground black pepper 2 large eggs, beaten to blende 1/2 tsp garlic

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 15x10-inch baking dish. 2. In a heavy large skillet, melt 2 tbsp of the butter on medium heat and sauté the pancetta for about 10 minutes. 3. With a slotted spoon, transfer the pancetta into a large bowl. 4. In the same skillet, melt the remaining butter on medium-high heat and sauté the onions, carrots, celery, rosemary and garlic for about 12 minutes. 5. Gently stir in the chestnuts and parsley. Transfer the onion mixture into the bowl with the pancetta. Add the bread and Parmesan and toss to coat well. 6. Add the enough broth and mix till the mixture becomes moist. 7. Stir in the eggs, salt and pepper. Transfer the stuffing mixture into the prepared baking dish evenly. With a greased piece of the foil, cover the baking dish, greased side down. 8. Cook in the oven for about 30 minutes. 9. Remove the foil and cook in the oven for about 15 minutes more. Complex Thanksgiving Stuffing

71

LUXURIOUS

Torte

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 14 Calories 350.8 Fat 23.3g Cholesterol 109.9mg Sodium 58.6mg Carbohydrates 35.4g Protein 7.0g

Ingredients 10 oz. semisweet chocolate, melted and cooled 1 (15 oz.) cans chestnut puree 4 oz. unsalted butter 6 egg yolks 6 egg whites 1 pinch salt

1/4 C. sugar 1 tsp pure vanilla extract GLAZE 6 oz. semisweet chocolate, coarsely chopped (optional) 1/2 C. whipping cream

Directions 1. Set your oven to 350 degrees F before doing anything else and line a 10-inch springform pan with a round parchment paper. 2. For cake, keep the melted chocolate in the room temperature to cool. 3. In a bowl, add the chestnut puree and butter and with an electric mixer, beat till smooth. 4. Add the vanilla, egg yolks and melted chocolate and beat till well combined. 5. In another bowl, add the egg whites and salt and with clean dry beaters, beat till slightly foamy. 6. Increase the speed of mixer and beat while adding the sugar slowly till the stiff glossy peaks form. 7. Fold 1/3 of the egg whites into chestnut mixture. 8. Gently fold in remaining 2/3 of the egg whites in 2 portions, blending well. 9. Transfer the mixture into the prepared pan evenly. 10. Cook in the oven for about 35-45 minutes. 11. Remove from the oven and let the cake cool in the pan for about 20 minutes. 12. Carefully, invert the cakes onto wire rack to cool completely 13. For the glaze in a pan, add the whipping cream and bring to a boil. 72

Luxurious Torte

14. Add the chopped chocolate and stir to combine. 15. Remove from the heat and with a wire, beat quickly till the chocolate melts completely. 16. Arrange a wire cake rack onto a cookie sheet. 17. Carefully, invert the cake onto the wire cake. 18. Place the glaze over the cake and with a metal spatula, spread evenly. 19. Serve with a dollop of the cinnamon-scented whipped cream.

73

5★

Stuffing

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 180.6 Fat 8.5g Cholesterol 20.3mg Sodium 224.1mg Carbohydrates 24.3g Protein 2.9g

Ingredients 10 C. diced seven-grain bread 2 large onions 1/2 C. unsalted butter 3/4 lb vacuum packed whole chestnuts 3 1/2 C. chicken broth 1 C. currants

1 C. flat leaf parsley 1 tsp chopped fresh sage leaf 1/2 tsp chopped fresh thyme leave

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a baking dish, place the diced bread and cook in the oven for about 15-20 minutes. Cut the both onions into eight. In a pan, melt the butter on medium heat and cook the onions for about 25 minutes. Meanwhile in another pan, add the chestnuts and 2 C. of the broth and simmer for about 15 minutes. 6. Remove the pan from the heat and stir in the currants, then keep aside for about 5 minutes. 7. Chop the parsley. 8. In a bowl, add the bread, onions, chestnut mixture, and remaining 1 1/2 C. of the broth, herbs, salt and pepper and toss to coat well. 9. Keep aside to cool completely. 10. Set your oven to 325 degrees F. 11. Transfer the stuffing mixture into a shallow baking dish evenly. 12. Cook in the oven for about 45 minutes. 13. Serve with a garnishing of the parsley. 74

5 ★ Stuffing

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