Roasted Shelled Hazelnuts

January

The hazelnut, or filbert, is the fruit of plants in the genus Corylus of the birch family, Betulaceae. Of the ten major species, the most widely grown are the European filbert (C. avellana), the American filbert (C. americana), the Turkish filbert (C. colurna), and the beaked filbert (C. cornuta). Hazelnuts are deciduous shrubs or small trees (although some varieties may reach heights of 18 m/60 ft) native to the temperate zone. Native varieties grow wild throughout America but are cultivated only in areas that do not have late-spring frosts, since the flowers, which open in mild-winter and early-spring weather, are vulnerable to frost-kill. Most hazelnuts require more than one variety for pollination. They grow in a wide range of soils and are propagated by seed, layering, or grafting. Commercial production of hazelnuts in the United States is centered in Oregon and Washington. The major hazelnut-exporting countries are Turkey, Italy, and Spain.

Donald K. Ourecky

Spicy Chicken & Hazelnut Enchiladas

  • 12 ounce can tomatillos, drained
  • 2 cloves peeled garlic; 2 tablespoons cilantro leaves
  • 2 jalapeno peppers, seeded (2-3 tsp); 2/3 cup sour cream
  • 1 tablespoon honey; 1/4 teaspoon salt; 2 tablespoons onion
  • 8 corn tortillas; 1/3 cup canned diced drained green chiles
  • 1 ½ cups cooked shredded chicken; 2 cups grated cheddar or jack cheese
  • 2 - 3 cups coarsely chopped toasted hazelnuts

Sauce: Mince garlic, jalapenos, cilantro & onion in blender. Add drained tomatillos, sour cream, honey & salt; puree. Mix in green chilies and set aside.Soften tortillas either by placing foil wrapped in hot oven or by covering loosely with dish towel in microwave. Divide chicken among tortillas, add about 2 Tablespoons each of sauce and cheese, sprinkle 2 teaspoons hazelnuts and roll tortilla around filling.

Pour 1/4 of remaining sauce in bottom of greased 9 x 12 baking dish. Place enchiladas seam side down, pour remaining sauce over top. Sprinkle with remaining cheese and hazelnuts. Bake in 350° oven until heated through, about 20 minutes.

Hazelnut Pesto

  • 4 ounces hazelnuts
  • 2 cloves garlic, peeled
  • 1 teaspoon salt
  • 2 large handfuls fresh parsley, washed and dried
  • 1 cup extra virgin olive oil
  • 1 pound thin, flat pasta

Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth). Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil. Cook the pasta al dente and coat with pesto sauce. Serves 6

Nutrition Facts

Serving Size 1/4 cup (30g)

Amount per Serving

Calories:

180 Calories from Fat 150

 

 

% Daily Value*

Total Fat 16g

25%

Saturated Fat 1g

6%

Cholestorol 0mg

0%

Sodium 0mg

0%

Total Carbohydrate 5g

2%

Dietary Fiber 4g

17%

Sugars 1g

Protein 5g

Vitamin A 0%

Vitamin C 0%

Calcium 4%

Iron 6%

*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorien eeds:

Calories

>

2,000

td>

2,500

td>

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholestorol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9

Carbohydrates 4

Protein 4
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