Carrot Slices in Dill Sauce (Gajar Suva)

I haven't gone back to 660 Curries for a while so one night decided to make a couple of recipes from it. Unfortunately I didn't really like the other one I tried (black eyed peas with mustard, cumin and curry leaves) but that might be due to the fact that I don't like black eyed peas? But I really liked this carrot and pea dish. As with the other recipes I've tried from this book, it was really flavourful and well spiced.

If this sounds good, you might also like:
Indian Stir Fried Cabbage
Pink Beans with a Cardamom-Yogurt Sauce
Curried Mushrooms and Peas
Spicy Indian Chickpeas/Chana Masala

Carrot Slices in Dill Sauce (Gajar Suva)
Adapted from 660 Curries

1 tsp oil
1 tsp cumin seeds
1 cup finely chopped red onion
1 tbsp ground coriander
1/8 tsp cayenne
1/4 tsp ground turmeric
1 lb carrots, peeled, ends trimmed, thinly sliced on the diagonal
1 cup frozen green peas (no need to thaw)
2 tbsp chopped fresh dill
3 tbsp chickpea flour
1/2 tsp salt

1. Heat the oil in a medium size skillet over medium high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the onion and reduce the heat to medium-low. Cook slowly, uncovered, stirring occasionally, until the onion turns soft and brown with a deep purple hue, 10 to 12 minutes.

2. Stir in the coriander, cayenne, and turmeric. The heat will be just right to cook but not burn the ground spices, about 30 seconds.

3. Add the carrots, peas, and 2 cups water. Raise the heat to medium-high and simmer the vegetables, uncovered, stirring occasionally, until they are fork-tender and the sauce is somewhat thick, 6 to 8 minutes.

4. Stir in the dill, chickpea flour, and salt. The flour will instantly thicken the sauce. Then serve.

Spiced Carrot Muffins

You may have noticed that I make a lot of muffins. My fiance and I pretty much take a muffin or biscuit or something of the sort to work/school everyday. And I get pretty sick of "sweet" muffins (with fruits and/or nuts). Not that the muffins I make are that sweet - since we're eating them pretty much everyday I make them healthier (whole wheat, cut down the sugar and fat, etc) but still. However, even when I was in a hating-sweet-muffins mood, I really loved these. There's something about a carrot spice muffin/cake that I don't think I'll ever get tired of. I loved these little muffins. They were nice and soft and deliciously carrot spicey! I'd highly recommend using the finer grater holes because the first time I made these I used the slightly bigger holes (the ones I use for cheese) and I didn't like how big the carrot pieces were.

If this sounds good, you might also like:
Maple Pecan Muffins
Bill's Big Carrot Cake
Banana Peanut Butter Oatmeal Muffins
Whole Wheat Orange Spice Muffins

Spiced Carrot Muffins
Adapted from Martha Stewart

Makes 12

1 3/4 cups whole wheat flour
1/3 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt (I used 2% plain yogurt)
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

1. Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together whole wheat flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

2. In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.

3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Garden Harvest Cake

I saw this cake on Cookie Madness a while ago and knew I had to make it. It's full of lots of yummy things like apple, carrot, zucchini, cinnamon and walnuts! And it's pretty healthy too. I was definitely not disappointed with the results. The cake was so tasty and moist, and reminded me of carrot cake mmmm. Next time I'd like to try reducing the sugar even more (the original recipe calls for 3/4 cup and I cut it back to 1/2 cup) and try using maple syrup or another natural sweetener instead. Maybe cut back the oil a bit too?

Yaey for Friday and the weekend being here! Hope you all have a good weekend. I'm loving watching the leaves change colour.

If this sounds good, you might also like:
Banana Peanut Butter Oatmeal Muffins
Whole Wheat Orange Spice Muffins
Pumpkin Pecan Raisin Muffins
Chocolate Strawberry Loaf

Garden Harvest Cake
Adapted from Cooking Light, April 2009

1 cup whole wheat flour (130 g)
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts
1/4 cup canola oil
1/4 cup soy milk + 3/4 tsp vinegar (original recipe calls for 1/4 cup lowfat buttermilk)
2 large eggs
Cooking spray

1. Preheat oven to 350°F.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine soy milk and vinegar together. Add in canola oil and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

3. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Curried Tofu Salad

I love the idea of a tofu salad with a creamy dressing that can be eaten as a side dish, a snack or as a stand alone meal. Add curry powder and you've got me. This tofu salad recipe originally called for 1/2 cup of mayonnaise but I couldn't bring myself to do it so I used 1 cup of 3.5% plain yogurt. While this recipe is good, I think the spices need some tweaking - maybe adding some coriander.

School has started for me again and I know for many of you. Good luck to us all! So far we haven't made anything exciting, unless you think starch and gel solutions are exciting, but on Thursday we're doing candies!

If this sounds good, you might also like:
Bulghur Grape Salad
Lemon Miso Tofu & Eggplant
Matthew's Delicious Tofu
Santa Fe Pasta Salad

Curried Tofu Salad
Adapted from Moosewood Restaurant Daily Special

The recipe suggests you blanch the tofu first, but I don't see the point of that so I'm omitting it from the recipe. If you want to blanch the tofu, it suggests doing it for 3 minutes. Aside from using plain yogurt instead of mayo as mentioned above, I added in extra seeds and extra curry powder. To make this vegan substitute soy yogurt or try nayonnaise.

1 cake of tofu, cut into 1/2 inch cubes
1 large carrot, peeled and shredded
1 red bell pepper, seeded and minced
1 green bell pepper, seeded adn minced
1 celery stalk, minced
1 tbsp green onions, minced
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup plain yogurt
2 tbsp curry powder (note: The recipe suggests 1 to 2 tsp)
1 tbsp fresh lemon juice
salt & pepper to taste

In a serving bowl, toss together the carrots, bell peppers, celery, green onions, pumpkin seeds, and sunflower seeds. In a small bowl, mix together the yogurt, curry powder, and lemon juice. Stir the dressing into the vegetables and set aside in the refrigerator.

Mix the tofu into the vegetables and add salt and pepper to taste. Chill for at least an hour, to allow the flavours to emerge.

Middle Eastern Chickpea Soup

Finally something healthy after my seemingly never ending slew of baked goods! I really don't eat cookies and things all day, but baked good recipes are generally always more successful for me than recipes I try out for meals. Most likely due to the fact that I try and find healthy recipes for lunches and dinners, and not all healthy recipes are super delicious so I don't end up posting about them all the time.

So apparently it's time for me to get into making soups again! Though I can't really handle having soup more than a couple of times a week (at least not for my main course). Maybe if it was a brothy soup but the ones I make usually aren't, like this one. It's another recipe from Moosewood Restaurant Daily Special. Almost everything I've made from this cookbook has been either good or really good so I'm sure I'll continue through some more soups this winter from it.

Overall I quite liked this soup though next time I will play with the spices a bit more. I also need to find a new curry powder. I love curry powder so I love adding lots of it to things but when I did that recently in a tofu salad it made my tongue feel weird. I didn't really enjoy that. The problem is my bag of curry powder is huge... Ah well I should just pick up a different kind.

If this sounds good, you might also like:
Curried Sweet Potato Soup
Beet, Barley and Black Bean Soup
Choklay's Tibetan Lentil Soup

Middle Eastern Chickpea Soup
Adapted from Moosewood Restaurant Daily Special

I changed too many things to note them here but the recipe is basically the same with the addition of carrots and celery, replaced red potato with sweet potato, extra amounts of the spices, and curry powder instead of turmeric.

1 sweet potato
3 to 4 cups vegetable stock
2 15-oz cans chickpeas, drained and rinsed
1/2 tbsp olive oil
1 large onion, chopped
5 garlic cloves, minced or pressed
2 carrots, diced
2 celery stalks, diced
1 tsp salt
1 tbsp + 1 tsp ground cumin
1 tbsp + 1 tsp ground coriander
2 tsp curry powder
1/8 tsp cayenne
ground black pepper to taste
2 cups diced tomatoes
chopped fresh parsley

Poke the sweet potato with a fork all over, then microwave it on a plate on high for a few minutes. Depending on the size it can take up to 10 minutes, so just keep checking and microwaving until it's done (really soft and mushy). If you have the time and prefer it you can go ahead and roast the sweet potato. Either peel the sweet potato and put this in a blender or food processor, or peel the skin off and put the insides in the blender.

In this blender, add to the sweet potatoes 1 cup of stock and puree; then transfer to a soup pot. Combine the chickpeas and about 2 cups of the vegetable stock and blend until very smooth. Add the chickpea puree to the soup pot and heat gently, stirring frequently.

Meanwhile, in a skillet, heat the oil and saute the onions, garlic, celery, carrot, salt, cumin, coriander, curry, cayenne and black pepper until the onions are translucent, about 10 minutes. Stir the sauteed onions into the soup. If the soup is too thick, add more vegetable stock. When the soup is hot, stir in the diced tomatoes and cook for a few more minutes. Add more salt and black pepper to taste.

Serve topped with parsley.

Caribbean Roasted Vegetables

I know it's pretty shocking that I'm not posting a baked good. Sometimes I think about just changing my blog to only baking but there are some really yummy (and sometimes healthy) meals/dips/etc that I find and I want to share those too. Like this one. Practically every weekday for the last year, I took raw vegetables to work or school to eat as a snack. It took me a while but yes I got sick of them. This is what I've replaced them with. Roasted deliciousness. Usually I do sweet potatoes, carrots, rutabaga, beets and butternut squash. I've also used celery root (which I've always wanted to try) and yea maybe I just don't know how to cook it but that did not taste very good. I've tried a couple of different dressings (and done it with just a bit of oil too) but this one is the best so far. I was skeptical of the cinnamon and cloves but the dressing tastes so yummy.

When choosing vegetables for roasting, choose ones that are more sturdy. Broccoli and eggplant are definitely not sturdy (I tried those knowing what would happen but did it anyway). I've been roasting vegetables every week for the last month or so and have determined that I like to cook them at a lower temperature for a really long time (up to 3 hours if the pieces are a bit on the big side). It's really important that you cut the vegetables approximately all the same size (seems obvious but I'm usually not too concerned about this). We cook up a big batch on the weekend then eat it randomly throughout the week, with lunch or dinner.

This recipe comes from my new favourite cookbook, Moosewood Restaurant Low-Fat Favorites. Not every recipe I've tried has been awesome but there have been some good ones. The reason I love it is because they're vegetarian (aside from the chapter on fish - what's with that), healthy and relatively easy and quick to make.

If this sounds good, you might also like:
Balkan Roasted Vegetable Salad
Portabello Fettuccine with Spinach Pesto, Roasted Peppers & Romano Cheese

Caribbean Roasted Vegetables
Adapted from Moosewood Restaurant Low-Fat Favorites

12-15 cups of chopped vegetables (could be a butternut squash, a sweet potato, a few beets, a few carrots, and a rutabaga)

Dressing:
3 tbsp soy sauce
1/2 tbsp canola oil
2 tbsp red wine vinegar
1 tbsp packed brown sugar
1 small onion, coarsely chopped
1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
2 tsp grated fresh ginger
2 garlic cloves, minced
1 jalapeno pepper, seeds removed and minced

Puree the dressing ingredients in a food processor.

Prepare the vegetables and two baking sheets. Preheat the oven to 350F. Mix the vegetables with the dressing in a large bowl or pot. Spread them out evenly on the baking sheets. Bake for about 2 hours or longer, depending on how roasted you want them to be. Flip the vegetables a few times (definitely check them at the 1 hour mark to make sure they're doing okay) and if you want move the sheets as well in the oven.

Carrot Cake Oatmeal

I have always hated oatmeal. Hot mushy stuff? Gross. But for some reason when I saw it on Veggie Delights who adapted it from La Belle Vegan who (yes this is coming to an end) adapted it from Kath Eats, I was intrigued. So one night for dinner this is what I made. Have I changed my mind about oatmeal? Maybe slightly, since it was quite filling and is of course healthy. But for me the first few bites were exciting, and then it went back to that hot mushy stuff. Nevertheless, it's a really fun oatmeal recipe that I'm sure many other people would love.

Other healthy breakfasts:
Mini Pear Loaves
No Fail Granola
Applesauce Oat Bran Muffins
Banana Bran Muffins

Carrot Cake Oatmeal
Adapted from Kath Eats

Serves 1

1/2 cup rolled oats
1/2 cup soy milk
1/2 cup water
1/2 cup of grated carrot (I think this might've been 1 carrot?)
pinch of salt
1 tsp vanilla
1 tsp brown sugar
2 tbsp nonfat plain yogurt
1 tsp maple syrup
1 tbsp chopped pecans
1 tbsp shredded unsweetened coconut

Combine the rolled oats, soy milk, water, carrots and salt in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and brown sugar.

While oats are cooking make "icing" by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Toast pecans in the toaster oven for a few minuteS (watch carefully).

Pour oats into a bowl and top with coconut, pecans and icing.

Choklay's Tibetan Lentil Soup

I'm submitting this soup to Food Blogga's Beautiful Bones event. Since May is Osteoporosis Awareness and Prevention Month, Susan is hosting this event to promote awareness about osteoporosis. Check out her post which mentions the risk factors and many examples of calcium rich foods. I had no idea that tomatoes and spices have calcium! Anyway, the calcium rich foods my soup has are lentils, carrots, tomatoes, garlic, and potatoes.

This soup is good, filling, healthy and I plan to make it again! The flavour combination of cumin, coriander and lentils was really good. For a while now, I've been really hooked on red split lentils (which cook really fast and are so delicious). I haven't ventured out and tried many other types of lentils though, which I should.

Other soups I've made:
Baked Bean Soup
Corn Chowder
Sweet Potato and Black Bean Chili

Choklay's Tibetan Lentil Soup
Adapted from Moosewood Restaurant Daily Special

1 1/2 cups dried red split lentils, rinsed
6 cups water
1 tsp oil
1 1/2 cups chopped onions
2 garlic cloves, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2 inch cubes
1 potato, diced into 1/2 inch cubes
2 tsp ground coriander
1 tsp ground cumin
3 cups (28 oz can) undrained canned chopped tomatoes
3/4 tsp salt

In a nonreactive soup pot, bring the lentils and water to a boil; then reduce the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and saute the onions, garlic, and chile for 5 minutes. Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, stir the canned tomatoes into the soup pot. Add the salt and sauteed vegetables. Cover and simmer for 10 to 12 minutes, until all of the vegetables are tender. If you like, take 2 cups of the soup out and puree them, then add back to the soup.

TWD: Bill's Big Carrot Cake

This week, Amanda of slow like honey chose Bill's Big Carrot Cake for the TWD challenge. I've definitely eyed this cake on more than one occasion. Sarah said she was going to make cupcakes, instead of the 3 layer cake it was intended to be. This sounded perfect to me because then I could easily half it, plus I finally got to use my mini muffin pan!

The cake was easy to make, and oh so very delicious. The first day I tried it I thought it was good but not outstanding. But the next day and even a few days later, oh wow it tasted even better. This is an incredibly tasty carrot cake, and a definite competitor for the previous favourite, which has pineapple and dates. I think there's a bit too much sugar in the icing though for me, because I could taste the icing sugar and it detracted from the yummy cream cheese flavour.

I'd really like to try healthifying (yes that is not a word) this cake. It's so moist and flavourful I'm sure it could handle some playing around with (whole wheat flour, applesauce, less sugar - my usual tactic).

I wanted to thank the TWD members for inspiring me to make the time to do fun things like bake from Dorie's beautiful cookbook. I get really busy with school and life (as we all do) and I feel like I don't have time to take part. But then I see others who are busy, tired and what not and they're making the time. Why should I miss out on the fun? Go check out the other TWDers and see how their cakes turned out!

Other TWD Challenges I've done:
The Most Extraordinary French Lemon Cream Tart
Russian Grandmother's Apple Pie-Cake
Pecan Sour Cream Biscuits
Orange Berry Muffins

Bill's Big Carrot Cake
Adapted from Baking: From My Home to Yours

Yields 10 servings
(When halved, makes 24 mini and 3 regular size cupcakes)

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (about 9 carrots)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)*
1/2 cup raisins
2 cups sugar
1 cup canola oil
4 large eggs

For the frosting:
8 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and 3/4 cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice
1/2 cup shredded coconut

To make the cake:
Position the racks to divide the oven into thirds and preheat the oven to 325F. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer fitted with a paddle attachment, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:
Working with a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice.

If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this portion.

To assemble the cake:
Put one layer top side up on a cake plate. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

*I did half sweetened, half unsweetened.

French Barley Salad

I was flipping through Moosewood Restaurant Daily Special and came across this recipe for French barley salad. It had lemon and dill (I really should use dill more often) in the dressing so I thought alright that sounds like it could be good. And oh man was it good. This has fast become one of my favourite recipes that I've come across in any cookbook. Actually this cookbook could possibly be one of my new favourites, but I haven't made enough from it yet to be sure. The tofu and beet salad was a good start as my first recipe tried from Daily Special though so I think this cookbook has great potential!

I love this salad because it has so much good stuff in it and is so very tasty. The next time I make it, I'd like to try and cut back a bit on the oil though. I love that it uses barley, which I haven't had in so long but now that I'm reminded of its delicious existence, will be eating more often. There's a good vairety of veggies in here too with green beans, red peppers, carrots and mushrooms. The mushrooms are marinated in the dressing and turn out so yummy. And there are walnuts (rich in omega-3s! And they have other wonderful health benefits that I can't remember right now because I'm tired and would have to go find the magazine I read it in - alright fine I'm going to find the magazine now. Omega-3s help protect against depression, heart disease and Alzheimer's. They also have something in them that helps "inhibit the absorption of cholesterol".) The only downside to this salad is that it's best eaten the day it's made, unless you keep the green beans and walnuts separate. But then the marinated mushrooms start to become incredibly mushy as the days go on.

In conclusion, this is a wonderful salad that I highly suggest you all try. I know I'll be making it many times in the future. It's substantial enough to eat for a meal by itself, but it also makes a great side dish salad.

French Barley Salad
(Adapted from Moosewood Restaurant Daily Special)

1/2 cup raw barley*
2 cups water

Dressing
1/4 cup fresh lemon juice (about 1.5 lemons)
1/4 cup olive oil
2 garlic cloves, minced or pressed
1/2 teaspoon Dijon mustard**
1 tablespoon chopped fresh dill (1 1/2 tsp dried or 2 tsp freeze dried)
1 teaspoon salt
freshly ground black pepper to taste

1 cup halved or quartered mushrooms***
1 cup peeled and diced carrots
1 cup cut green beans, trimmed and halved
1 cup thinly sliced red or yellow bell peppers
1/2 cup chopped fresh parsley
2/3 cup coarsely chopped walnuts, toasted

Using a strainer, rinse the barley and drain. In a small heavy skillet on low heat, roast the barley until fragrant and beginning to brown. Place the barley and water in a small saucepan, cover, and bring to a simmer. Cook on low heat until most of the water has been absorbed and the barley is soft, about 40 minutes.

While the barley cooks, whisk together all of the dressing ingredients. In a separated bowl, pour half of the dressing over th emushrooms and set aside. Blanch the carrots in boiling water for baout 1 minute. Transfer with a slotted spoon to a large serving bowl. Blanch the green beans for 3 to 4 minutes. Drain and set aside to cool. Stir the bell peppers and parsley and marinated mushrooms into the bowl of carrots.

When the barley is tender, drain it in a colander. Add the drained barley and the remaining dressing to the serving bowl and mix well. Allow the sald to sit for at least 30 minutes before serving. Just before serving, gently toss the green beans and walnuts into the salad.

*The recipe calls for pearl barley but I used pot and it was fine. I would also try using a different grain/seed, such as amaranth, quinoa, millet, etc.
**I plan to add more mustard next time since I love Dijon mustard, and the taste isn't even noticeable in the dressing in this amount.
***The mushrooms I used were big, about 1 oz each, so I cut them into 8.

Notes: To make the recipe healthier, try using less oil. Also, toast the walnuts in a dry skillet or oven instead of in a skillet with butter. This recipe doubles very well.