Published: 07/21/2010 - Updated: 01/04/2014
Author: Nayeli Reyes2 Comments
The cashew is also known as Indian nut, it is a popular fruit with high nutritional value, very energetic, high-quality fats of vegetable origin, contains protein, vitamin B1 (Thiamine) VB2 (Riboflavin), B6, vitamin C , iron, magnesium, calcium, phosphorus and potassium. This nut is well appreciated in the kitchen; it can be used to prepare sauces, dressings, soups, salads and even stews. Here are some recipes for you to give a special touch to your dishes.
Salad with rice and cashews
Ingredients (serves 4)
- 200 g of brown rice
- 100 g of strawberries
- 150 g cooked and peeled shrimp
- A handful of cashews
- 50 g of blue cheese
- 1 head of lettuce
- Some liquid cream
- 1 tablespoon of white wine (optional) and a vinaigrette
- Oil, salt and a bay leaf
- Put the rice in boiling salted water and bay leaf (double water than rice).
- When cooked, refresh in cold water and drain well.
- Chop the strawberries, shrimp and the head of lettuce.
- Mix all ingredients in a bowl and add the cashews.
- Now prepare the sauce, beating the cheese, cream, wine, vinegar and oil, season bowl and stir to incorporate all ingredients.
- Serve the salad, using a mold and decorate with a strawberry. The mixture of flavors is really impressive and worth a try. If you do not like strong cheese, you can substitute a milder.
Chicken with cashew sauce
- 3 or 4 chicken thighs sliced
- 1 onion
- Medium zucchini
- 2 large mushrooms
- 4 garlic
- 1 medium green pepper
- 1 cup of cashews
- White Wine
- 2 teaspoons of curry
- Olive Oil
- Brown the seasoned chicken in a large skillet and reserve.
- Cut the onion into strips and slowly poach in a frying pan.
- Cut the other vegetables, sliced zucchini, sliced mushrooms too, garlic and pepper into pieces and add all to the pan. When the vegetables are al dente, add the chicken and a splash of wine. Allow to reduce the wine and add the curry and a splash of cream, about 50 ml.
- Allow the cream reduce and thicken, add salt to taste and add the cashew into pieces.
- 4 dl. of coconut milk
- 150 gr. of cashew
- 1 teaspoon of grated fresh ginger or dry powder
- 1 teaspoon of paprika or pepper, as desired
- 3 tablespoons of soy sauce
- 1 spring onion
- 1 dl. of soybean oil or sunflower oil
- 1 / 4 liter of beef broth, chicken or fish, depending on the dish to go along
- Grind the fried cashews chopper so that they are very finely along with the parsley, ginger and paprika.
- Put everything in a bowl and add the coconut milk and soy sauce. Mix well and set aside.
- Finely chop the onion and put in a pan with oil. Allow pouch. When poached, add the teaspoon of flour and sauté a few minutes. Then add the contents of the bowl and sauté a few moments. Moisten slowly with warm broth and cook to get the right thickness. Serve with dishes of poultry, meat or grilled fish, grilled or baked.
- NOTE: You may need all the stock or even a bit more depending on the thickness of the coconut milk.
MORE IN BIOMANANTIALSyrup sap
- Blue cheese
- Olive Oil
- Vinegar of Modena
- Take a bowl, put a little salt, add the vinegar and mount with oil gradually.
- Now, add a little blue cheese and continue beating.
- Peel the tomatoes with very little vegetables; with the skin of the tomatoes you can do some roses to decorate salads.
- And finally the cashews, but remind that you have to put them just before serving to crisp.
- 50 grams of cashew nuts
- 4 cups of vegetable broth
- 1 onion
- 1 large golden apple
- 1 nut margarine
- 1 potato
- 2 large carrots
- Peel and chop the vegetables and apple, and sauté for 5 minutes in a pan with melted margarine, stirring occasionally. Add cashews and vegetable broth and bring to a boil.
- Cover and let it simmer for 30 minutes, until vegetables are tender. Go through the food mill or blender, leaving a smooth texture. Grind with salt and pepper and serve hot with a few cashews decorating the plate. If you want to make a creamy soup, substitute half a cup of broth for cream or chopped tofu.
About the author
Delicious! Well I have never included cashews in salty dishes but it gives me curiosity so maybe I need to try one of these recipes, I think that the last one is pretty easy to start and I hope that I find a new taste to surprise my palate, well and I recommend eating these nuts as they are really healthy and contain many important fats so do not forget to buy the at the store!
You know…a few years ago Istarted researched alternative diets, like veganism, paleo diet, etc., and I was surprised to see what a variety of foods could be made with cashews, It’s incredible!! Thanks so much for the wonderful inspiration, I can’t wait to get home and try them all out!