BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS
Categories Salad Side Vegetarian Walnut Lentil Summer Chill Tarragon Bulgur Simmer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as an entrée or 6 as a side dish
Number Of Ingredients 11
Steps:
- In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
- In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
- Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
TARRAGON AND WALNUT PESTO
Provided by Alex Guarnaschelli
Time 10m
Yield 3/4 cup pesto
Number Of Ingredients 7
Steps:
- Add to a mortar and pestle, the parsley, tarragon, and walnuts. Add the bread crumbs and grind to a paste. Season with salt and pepper and slowly drizzle the olive oil in while stirring. Serve with good crusty bread.
WALNUT TARRAGON BULGUR
Categories Side Vegetarian Quick & Easy Low Cal Low/No Sugar Walnut Healthy Tarragon Bulgur Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
- In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
TARRAGON WALNUT BROWN BUTTER SAUCE
There are people that will go through their entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce. That so many will not allow themselves to enjoy this tarragon walnut brown butter sauce makes me sad.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
- Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 1.9 g, Cholesterol 22.9 mg, Fat 11.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.7 g, Sodium 1.5 mg, Sugar 0.5 g
BULGUR AND WALNUT KIBBEH
These patties make a great destination for fine bulgur. Kibbeh (called kufteh in Persian and köfte in Turkish) are usually made with a mixture of ground meat and bulgur, but there are vegetarian versions as well. This mixture of bulgur and walnuts is pungent with garlic and fragrant with parsley and fresh mint. They make a nice appetizer.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield About 24 kibbeh, serving six to eight as an appetizer
Number Of Ingredients 11
Steps:
- Place the bulgur in a bowl, add salt to taste and pour on boiling water to cover by 1/2 inch. Let sit for one hour, then drain and squeeze out excess water.
- Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Stir into the bulgur. Add the walnuts, olive oil, parsley, mint, pepper, cinnamon and 1 tablespoon plus 1 teaspoon of the lemon juice. Moisten your hands and knead the mixture for a couple of minutes, then allow to sit for 15 to 30 minutes.
- With moistened fingers, form the bulgur mixture into bite-size balls, and press an indentation into the middle of each ball. Place on a lettuce leaf, sprinkle with lemon juice and serve. Guests can use the lettuce leaves as a sort of wrap to eat with the kibbeh.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 0 grams
TARRAGON-WALNUT CHICKEN SALAD
Make and share this Tarragon-Walnut Chicken Salad recipe from Food.com.
Provided by TishT
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in large skillet or dutch oven.
- Add enough water to cover chicken.
- Bring to a gentle boil over medium high heat.
- Reduce heat and simmer 15 minutes or until juices run clear.
- Remove chicken from liquid.
- Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
- Whisk in walnut oil until blended.
- Stir in chopped tarragon and chives.
- Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
- Mix well.
- Stir in chicken.
- Cover and refrigerate 1-2 hours or until well chilled.
- Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
- Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
- *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.
WALNUT-TARRAGON CHICKEN TENDERS
Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.
Provided by DustyLV
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
- Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 705.9 calories, Carbohydrate 22.5 g, Cholesterol 148.7 mg, Fat 54.3 g, Fiber 1.7 g, Protein 33.1 g, SaturatedFat 14.3 g, Sodium 173.5 mg, Sugar 2 g
CREAMY MUSHROOM SOUP WITH TARRAGON
Cooking Light Oct 03. "The bread disappears into the soup to give it body. Dried mushrooms enhance the flavor of the fresh mushrooms. For a nice presentation, sauté some additional sliced button mushrooms to use as a garnish with the chives."
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; sauté 10 minutes or until onions are lightly browned.
- Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, pepper, button mushrooms, and cremini mushrooms. Cook 10 minutes, stirring occasionally.
- Place bread in a food processor; pulse 5 times or until crumbly. Add the breadcrumbs, water, and bouillon cube. Reduce heat; simmer 20 minutes. Discard bay leaf.
- Place about 2 1/2 cups mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl.
- Repeat procedure with remaining mushroom mixture, 2 1/2 cups at a time. Stir in 1/2 teaspoon salt and half-and-half. Top each serving with 1 teaspoon chives.
Nutrition Facts : Calories 113.9, Fat 4.8, SaturatedFat 2.8, Cholesterol 13.3, Sodium 637.5, Carbohydrate 12.1, Fiber 1.7, Sugar 3.8, Protein 4.1
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