Fashioned4You

Pickled Beets (Instant Pot)

noreply@blogger.com (Anonymous) — Tue, 27 Nov 2018 11:22:00 -0500

We were given a 5 gallon bucket of beets from my inlaws. Now, I love beets...but trying to eat a keto diet at this time, I just decided to go ahead and pickle and can them.

I used my 6 qt and 8 qt Instant Pots to make short work of this task. It took me several batches to get through the whole bucket, but there was no stirring, babysitting the pots on the stove, etc. It worked out just great!

Ingredients:

Beets

10 cups of ACV

1.5 cups sugar

1 cup salt

1/2 cup dried mustard

Directions:

1. Cook beets until fork tender in the instant pot with 2 cups of water, manual high pressure for 23 minutes. (Or stovetop in a pot of water or in oven)

2. Meanwhile, in a heavy pot on stovetop, bring remaining ingredients to a boil.

3. Fill jars to within 1/2 inch from top of jar with beets. Add liquid and release air bubbles. Place lids and bands.

4. Process in steam canner for 30 minutes.

5. Enjoy!

Yield: I had a 5-gallon bucket of beets and got 12 quarts and 2 pints.

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Cheddar Broccoli Soup (Instant Pot)

noreply@blogger.com (Anonymous) — Mon, 5 Nov 2018 18:15:00 -0500

Today I made the most delicious IP Cheddar Broccoli Soup in my 8 qt Instant Pot. This recipe can be halved and made in a 6 qt Instant Pot.

Recipe:
2 T butter
2 cups chopped onions
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
6 cups of chicken broth
10 cups chopped broccoli
3 T cream cheese
3 c cheddar cheese (I used smoked cheddar)
3/4 cups heavy whipping cream
6 strips of bacon (cooked)

Directions:
1. Turn IP on saute mode. Place butter in liner. Once melted add onions, carrots and celery. Saute for 3-4 minutes until translucent.
2. Add chicken broth and broccoli.
3. Hit cancel and then hit the manual button, set to high pressure. Set the time for 1 minute.
4. Once the timer goes off, allow it to NPR for 5 minutes then manual pressure release.
5. Stir in the cream cheese, cheddar cheese, and heavy whipping cream. Stir until melted.

Serve with crumbled bacon!!

Serving sizes are 1 cup with the nutritional information below!

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My List of "Must Have" Instant Pot Accessories!!

noreply@blogger.com (Anonymous) — Tue, 18 Sep 2018 06:28:00 -0400

I have compiled a list of “must haves” to get the most out of your instant pot. If you have any questions about any of these items, please just shoot me a message!

Instant Pot 3 Qt (family of 1 or 2): I have compiled a list of “must haves” to get the most out of your instant pot. If you have any questions about any of these items, please just shoot me a message!

Instant Pot 3 Qt (family of 1 or 2): https://amzn.to/2DgziAa

Instant Pot Duo 6 Qt (family of 2-4): https://amzn.to/2OG2cuS

Instant Pot Duo 8 Qt (family of 4+): https://amzn.to/2PPVi6s

Flower Bundtlette Pan to Fit 3 qt IP: https://amzn.to/2prOHnf

Cheese Cake Pan to Fit 6 qt IP: https://amzn.to/2PTaXSb

Steam Diverter Accessory: https://amzn.to/2QJlZLc

“How to Instant Pot” (book to teach you all you need to know!): https://amzn.to/2NVAf58

Extra Stainless 6 qt IP Liner: https://amzn.to/2DdeLMR

Egg Bite Silicone Molds: https://amzn.to/2DgBzeI

Stackable Pot-in-Pot Pans - great for lasagna (fits all models): https://amzn.to/2QNhIpX

Replacement Sealing Rings (color coded for sweet/savory): https://amzn.to/2QMUOPN

Fat Daddio Removable Bottom Pans: https://amzn.to/2xzYjjN

Silicone Lid for Liner: https://amzn.to/2PUkkkV

Tempered Glass Lid (Yogurt making, slow cooking): https://amzn.to/2QLuTb2

Stainless Steel Veggie Steamer Basket: https://amzn.to/2MQXXKY

Silicone Veggie Steamer: https://amzn.to/2pn3m3e

Cheesecake/Bundt Pan: https://amzn.to/2NTmp39

Beer Can Chicken Rack: https://amzn.to/2PMlHli

Spurtle Wooden Spoons/Spatulas (as seen in group photo): https://amzn.to/2QIUVMh

Steam Rack: https://amzn.to/2QMmtjx

Immersion Blender (great for soups and homemade sauces): https://amzn.to/2DfLtNv

Grifiti Bands to use in place of foil slings: https://amzn.to/2DenrTi

Genuine Instant Pot Yogurt Cups: https://amzn.to/2xCVcYb

Yogurt Strainer: https://amzn.to/2xBAaJE

Egg Steamer Rack (2 pack): https://amzn.to/2MJd8Gd

Ramekins (individual serving sizes): https://amzn.to/2QPnnfx

My favorite air fryer: https://amzn.to/2NZ8Ajy

Roasted Tomato Sauce (Canned)

noreply@blogger.com (Anonymous) — Thu, 30 Aug 2018 11:02:00 -0400

INGREDIENTS

20 lbs. past tomatoes (I do add in a few other varieties as well for best flavor & consistency)
4 c. chopped onions
8 med. cloves garlic, chopped
2 TB. olive oil
1/4 c. balsamic vinegar
2 TB. canning salt
1-1/2 TB. dried oregano
1-1/2 TB. dried basil
2 tsp. black pepper
1 tsp. crushed red pepper flakes (optional, but we love it)
Citric acid or bottled lemon juice

INSTRUCTIONS

Heat oven to 425 degrees. Halving all ingredients to work in two batches, divide olive oil, onions, garlic, and dry seasonings between 2 or 3 roasting pans (what you have that will fit in your oven).

Wash tomatoes, remove cores and blossom ends, cut in half and squeeze gently to remove juice and seeds. Place tomatoes, cut side down, on top of ingredients in prepared pans.

Roast for about 40 minutes, turning once, until most of the tomato skins are puffed and browned. Remove from oven.

Scrape roasted vegetables into a large stockpot, set aside and repeat the prep and roasting with remaining half of ingredients.

Using an immersion blender, blend roasted ingredients until smooth (alternately, you can scrape from the roasting pans into a blender in batches and then add to the stockpot).

Bring smooth sauce to a boil over med-high heat, lower heat and then simmer sauce until it reaches desired consistency, stirring often, about 45 minutes to 1 hour. You can adjust salt or dry seasonings to taste at this point if you wish.

Prepare a steam canner, jars, and lids.

Adding 1/4 tsp. citric acid to pints (1/2 tsp. to quarts) OR 1 TB. lemon bottled juice to pints (2 TB. for quarts), ladle the hot tomato sauce into hot jars, one at a time with 1/2-inch headspace. Wipe rims, attach lids and place in canner rack.

Process 35 minutes for pints and 40 minutes for quarts (if processing both pints and quarts together, use the longer processing time).

Remove from canner to a towel-lined surface and let cool 24 hours. Check seals, label & store for up to a year.

*Advertising Disclosure: Joni Mowery/fashioned4you is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Butternut Squash Risotto

noreply@blogger.com (Anonymous) — Sun, 5 Aug 2018 16:18:00 -0400

Instant Pot Kohlrabi and Carrot Mash

noreply@blogger.com (Anonymous) — Mon, 16 Jul 2018 11:08:00 -0400

We have an abundance of kohlrabi and carrots in our CSA..this is a delicious recipe to use them up!!

Kohlrabi and carrot mash
2 kohlrabi peeled and chopped
1 bunch of carrots
2 C water or chicken stock (I used bone broth)
-manual high pressure in the Instant Pot for 15 minutes, QR-

Add

2 t nutmeg
2 t butter
S&P to taste

Mash with a potato masher.

Pretty Egg Scramble

noreply@blogger.com (Anonymous) — Sun, 15 Jul 2018 11:04:00 -0400

I’m not an egg fan. In fact...I rather dislike them. But the chickens are laying like crazy and I need the protein. So I hide eggs in veggies...I just randomly threw stuff in this ‘omelette.’ It’s simply delicious!! I want to try freezing different variations for our cross-country road trip next month!

Pretty egg scramble

5 eggs
1/2 C Chopped Rainbow chard
1/4 C Chopped onions
3 T Creme Fraische
1/2 C salsa
1/4 C Swiss cheese
1/4 C chopped bacon
3 T fresh parsley
S&P to taste

Manual high pressure 15 minutes in the 3 qt IP using the flower bundlette pan. I placed the pan on the trivet that came with the Instant Pot and also put the silicone steamer basket under the pan in to use the handles to easily remove the pan once it was done cooking. QR. Enjoy!!

Whole Wheat Basil Whey Bread

noreply@blogger.com (Anonymous) — Sat, 7 Jul 2018 09:43:00 -0400

After making Instant Pot yogurt (recipe can be found in a post from earlier this week) I use the whey strained from the yogurt to make this delicious crusty bread!

What you'll need:
2 cups of warm whey
1 packet of active dry yeast
1 T raw sugar
1 t garlic salt
3 cups whole wheat flour
2 T fresh basil, chopped
Butter
Parmesan cheese

In a large bowl, dissolve sugar into whey then add the salt and yeast. Add the whole wheat flour. Gently mix ingredients with wooden spoon until combined. Flour will be wet and sticky. Cover and let raise for about 2 hours, or until doubled. Turn dough onto floured surface and kneed dough into a ball by turning sides under, adding flour, until dough is smooth and elastic. Form into a ball. Place in a preheated cast iron pan and bake for 20 minutes at 450 degrees. Bread will be brown and crusty. Knocking on the top of bread should sound hollow when done. Brush with butter and sprinkle with Parmesan cheese if desired.

Delicious Beet Salad Coming Right Up!

noreply@blogger.com (Anonymous) — Thu, 5 Jul 2018 10:29:00 -0400

Delicious beet salad coming right up!! Place beets in the Salbree Steaming basket. Manual high pressure for 18 minutes for medium sized beets. 1-2 cups of water in bottom of pot. Quick release. Skins slide right off. (Pictured is a silicone basket that I use as a sling under my accessories to add handles for easy removal)

🤤

Homemade Yogurt, Simple and Delicious!

noreply@blogger.com (Anonymous) — Wed, 4 Jul 2018 15:11:00 -0400

Just wanted to share my love for my yogurt strainer!! I used to use cheese cloth and coffee strainers...but this is so much easier! It holds a half a gallon of milk, which is perfect for my family. After I’m done straining, I run it under hot water to rinse to clean.

My Yogurt Recipe:
2 tablespoons yogurt starter (I use last week’s yogurt).
1/2 gallon raw milk

Hit the yogurt button for 8 hours. Chill overnight. Strain out 3 cups of whey (or until your desired consistency). Add fruit and granola. ENJOY!!

(Disclaimer: This is how I make my own yogurt...if you’re not comfortable using the cold start method or raw milk, I encourage you to seek out other options.)

Strainer: https://amzn.to/2MwY5QY

Instant Pot Covers and Perfectly Steamed Asparagus

noreply@blogger.com (Anonymous) — Wed, 25 Apr 2018 17:54:00 -0400

Perfectly steamed asparagus! Place asparagus in steamer basket, 1 cup of water in bottom. 2 minutes on the steam setting, quick release. Perfectly delicious every time!

Buy IP Covers Here

Easy Peasy Instant Pot Greek Yogurt

noreply@blogger.com (Anonymous) — Mon, 19 Feb 2018 08:14:00 -0500

I’m amazed at just how easy yogurt is to make!! I love my euro strainer! I have attached a video of how it works! Looking forward to making whey bread in just a couple hours!

Recipe:

1/2 gallon of your favorite milk
1 tablespoon of starter

Bring milk to 180 degrees. (Or skip for cold start). Cool to 100-110. Add starter. Set IP on yogurt function. I do 8 hours. Less time equals less tartness....

Here is the link for the stainless strainer I have: http://amzn.to/2sxkh7A

Nonstainless version (on sale): http://amzn.to/2Ho69kl

This holds 2 quarts or a half a gallon of milk. Cleanup is simple...just run your strainer under the hot water sprayer. The mesh is fine and fragile so must handle with care.

Instant Pot Stuffed Peppers

noreply@blogger.com (Anonymous) — Sun, 21 Jan 2018 13:17:00 -0500

Stuffed green peppers!!

4 bell peppers
1 small chopped onion
1 chopped roma tomato
1 lb uncooked ground beef
1 C cooked rice or quick oats
1 egg
1/2 t pepper
2 t oregano
2 t garlic powder
2 t dried parsley
15 oz tomato sauce

Hollow out peppers. Mix all ingredients together (including chopped pepper tops) except tomato sauce. Fill peppers with meat mixture. Place 2/3 tomato sauce plus 1.5 water in the IP. Place trivet, add stuffed GP, top with remaining tomato sauce. Manual high 15 minutes. NPR. Top with mozzarella if desired.

Instant Pot Crusty Whey Bread

noreply@blogger.com (Anonymous) — Fri, 19 Jan 2018 07:45:00 -0500

I made this fabulous bread in my Instant Pot! I used my cast iron dutch oven! Crusty, delicious. I followed This Old Gal's recipe....but did change one of the cups of flour to whole wheat. It was still light and fluffy! https://thisoldgal.com/instant-pot-yogurt-whey-dutch-oven-crusty-bread/

Custom Instant Pot Covers

noreply@blogger.com (Anonymous) — Fri, 19 Jan 2018 07:38:00 -0500

I have created my very own pattern and design for my Instant Pots! How cute are these? I make and sell these on my Etsy store and they've been hugely successful! Who doesn't need a blanket for their Instant Pots on these cold days??!!

A new Coat for Mommy and Baby

noreply@blogger.com (Anonymous) — Mon, 24 Feb 2014 21:34:00 -0500

A friend of mine asked if I could create a coat for her that she could wear when using her Ergobaby carrier. This is what we came up with (with some help from my mom). It can be used when carrying her baby front or back. This is an exciting new venture!! Purchase your own coat from my store here...

Find the ERGObaby carrier here:

Blistered Cherry Tomatoes

noreply@blogger.com (Anonymous) — Mon, 24 Sep 2012 05:48:00 -0400

This year I planted 6 cherry tomato plants. I'm not sure what I was thinking....Needless to say, I had to get pretty creative in order to use them up. I found an awesome yellow tomato sauce recipe and a large portion of my yellow cherries went to that (will share the canning recipe later). For a quick and easy yet delicious side, here is a recipe I used frequently.

Ingredients:
2 teaspoons butter
2 cloves fresh garlic, minced
2 teaspoon dried basil
1 pint cherry tomatoes
1/2 teaspoon white sugar (optional)
salt and pepper to taste

Directions:

1. Melt butter.

2. Saute garlic in butter.

3. Add basil and tomatoes.

4. Sprinkle with salt, pepper and sugar to taste.

5. Cook over medium heat until tomatoes start to "blister." I shake the pan back and forth to get them evenly cooked on all sides.

These are great served over steak! The garlic adds a tremendous flavor! I sometimes use extra butter and garlic to make more sauce. This is definitely one of my favorites!

Enjoy!

High 5 For Friday

noreply@blogger.com (Anonymous) — Fri, 21 Sep 2012 08:45:00 -0400

This week's High 5 For Friday is brought to you courtesy of Lauren from My Grey Desk.

Let's get started!

1. We had a sleepover birthday party for my daughter. A great time was had by all!

2. The PSSA results are in and my son scored in the advanced category. So proud!!

3. Tried quinoa for the first time this week. It was delicious and healthy! Definitely adding this one as one of our regulars! The recipe can be found here...

4. I got to spend some of my day yesterday with a friend....we went shopping and got some amazing deals!

5. I got a lot of my sewing projects finished up this week. Feels good to finally have them completed!

Hope you all had a great week! Thanks for stopping by!

Quinoa with Black Beans and Corn

noreply@blogger.com (Anonymous) — Wed, 19 Sep 2012 08:23:00 -0400

Quinoa is a relatively new discovery for me. I made this recipe last night for dinner and it was a huge hit! Even the kids loved it! Definitely will be making this one again. I just followed the directions on the quinoa box and added my own ingredients....Here's how I did it...

Ingredients:

2 teaspoons coconut oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1-1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
2 cups frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:

Saute onions and garlic in coconut oil til slightly browned.

Meanwhile, rinse and drain quinoa well (will be bitter if this step is not completed properly)

Add quinoa, veggie broth and spices (except cilantro) to the onion and garlic mixture. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Add corn, black beans and cilantro

Serve! Even better the next day!

Next time I am going to try throwing in some tomatoes and maybe even some shredded zucchini.

Sun-Dried Tomato Pesto

noreply@blogger.com (Anonymous) — Mon, 17 Sep 2012 09:08:00 -0400

I don't know about you, but I just LOVE sun-dried tomatoes. I recently had a tomato and mozzarella sandwich at Panera Bread that had a sun-dried tomato spread. It was amazing! So, I came up with my own recipe to try to duplicate the spread. This is what I came up with....not to brag....but I think mine might just be a smidge tastier! :)

2 cups oil-packed sun-dried tomatoes

1 c parmesan cheese

1/2 c olive oil

4 T chopped onion

3 cloves chopped garlic

1/4 c balsamic vinegar

1/4 c fresh basil

1/4 c fresh parsley

Place all ingredients in the food processer until a coarse paste consistency is reached. This adds pizzaz to any sandwich.

Enjoy!!

High 5 For Friday

noreply@blogger.com (Anonymous) — Fri, 14 Sep 2012 06:15:00 -0400

This week's High 5 For Friday is brought to you courtesy of Lauren from My Grey Desk.

Let's get started!

1. I changed my work schedule around a bit. I am now able to take a break before the kids go to school, which has enabled me to get creative with styling my daughter's hair, instead of the normal quick ponytail. We've had a lot of fun trying new things! It's so nice to be able to spend some quality time with them both before heading off out into the world. This has been a positive change!

2. Soccer is in full swing. I'm getting used to being a soccer mom.

3. We have had some amazing weather this week! This is a photo of a particularly beautiful sunset taken out of the front door of our home.

4. I splurged and bought a new pair of Merrell flipflops. I LOVE them!

5. We went canoeing. Love being on the water!!

That wraps it up for this week! Hope your week was great too!

How to Roast Tomatoes

noreply@blogger.com (Anonymous) — Mon, 10 Sep 2012 13:08:00 -0400

This summer I have had quite an abundant supply of tomatoes from my garden. I have canned, frozen, dried and consumed more tomatoes than I can count....in just about every way imaginable. Made tomato soup, tomato sauce, salsa, pizza sauce, tomato juice.....One of my favorites this summer has been to roast them with any variety of seasonings and add them to sandwiches, pizza, pasta....pretty much endless possibilities. Here's how I do it...

I line my baking pan with aluminum foil.

Into a ziplock bag, I placed halved and seeded tomatoes and toss with a little olive oil, salt, pepper, thyme, oregano, basil and minced fresh garlic.

I then spread onto the pan

and place in the oven at 400 degrees for 25-45 minutes..depending on the size of your fruit. They will be slightly browned and shriveled but not burned.

I never measure my spices. You should experiment and adjust to your own tastes. Fresh spices are always best!

Creamy Cucumber Spread

noreply@blogger.com (Anonymous) — Wed, 5 Sep 2012 09:06:00 -0400

I was recently at a friend's house and she made these cute little finger sandwiches. Not only were they cute, but they were quite tasty! So, I managed to get the recipe out of her. I was shocked to find that it was quite simple...yet the results are completely refreshing and satisfying!

First, take an 8-oz package of cream cheese softened and add a packet of Italian dressing mix.

Next add fresh dill to suit your taste.

Stir together...

Next, take your favorite bread (I just used the whole wheat that I had on hand) cut into quarters, spread with the creamy cucumber spread, a slice of cucumber and top with a few sprinkles of fresh dill.

There you have it! Quick and easy yet so delicious and refreshing.

This recipe was featured on:

Zucchini Overload!

noreply@blogger.com (Anonymous) — Tue, 14 Aug 2012 05:04:00 -0400

We have had a very bountiful garden so far this year. I have been canning, freezing, drying, baking, sharing and barely able to keep up with the abundance of fresh veggies. This was a picture of my first day's yield earlier this summer. (Oh, and the eggs we got from our backyard chickens too!)

Last year I did not have the best of luck with zucchini and squash. At first, it seemed they were doing great but then one day I noticed we had an attack of the squash bug.....and within a couple of days my plants were gone.....the bugs soon moved onto the cucumbers and then eventually the cantaloup. So I decided that this year I would plant a TON of zucchini plants so I could get my harvest done early and get some in the freezer. I planted 4 plants and I am glad I only planted 4! Whew! I have been completely overrun with zucchini. I am not sure what happened to the squash bugs....but they didn't come around yet this year. Maybe it is the chickens keeping them down? or maybe the marigolds I planted around the garden....I've read that helps keep bugs away.....

After making zucchini bread one day, I decided to go ahead and shred the rest of the zucchini I had on hand and freeze it so it was all ready to go this winter! I froze in 2-cup increments (as called for by my favorite recipe). I have also found a breakfast recipe (will share later) that we love that calls for 3 cups of chopped zucchini, this week I plan to freeze more zucchini chopped in 3-cup increments so we can enjoy that recipe as well this winter. So love having my garden this year!

Do you have zucchini overload? What are your favorite recipes? favorite ways to preserve for later use? I'd love to hear your ideas!!

High 5 For Friday

noreply@blogger.com (Anonymous) — Fri, 3 Aug 2012 08:23:00 -0400

This week's High 5 For Friday is brought to you courtesy of Lauren from My Grey Desk.

Let's get started!

1. We have finally started soccer! My kids are having a wonderful time playing this year! This is my son's first year and my daughter's second. Looking forward to a great season!

2. My garden is producing like crazy! We have had a ton of cucumbers, especially. The tomatoes are starting to pick up production too, finally. I can't wait to make salsa and do some canning! Wanting to try out some new ideas and recipes this year.

3. We have been having some beautiful weather here in PA! I just love taking pictures, but for some reason I can't seem to capture the magnitude of the beauty that surrounds us. This day, the sky was so blue! The clouds were pink and white...like fluffy cotton candy. So beautiful!

4. My children started their music lessons this week. We have a trombone and a french horn joining the family band. They are excited and I am thrilled that we can support them on their journey.

5. Today is going to be the best day of all! Headed out for some retail therapy with a good friend.

Hope you all have had a great week too! Let's make it a great day!!

3 tbsp.	unsalted butter	Add Hy-Vee unsalted butter
1	medium yellow onion, chopped	Add medium yellow onion, chopped
4 clove(s)	garlic, minced	Add garlic, minced
2 tsp.	fresh rosemary	Add Hy-Vee dried rosemary
2 tsp.	fresh thyme	Add Hy-Vee dried thyme
½ tsp.	ground sage	Add ground sage
	Kosher salt, to taste	Add Kosher salt, to taste
	ground black pepper, to taste	Add Hy-Vee ground black pepper, to taste
1 c.	Arborio rice, dry	Add Hy-Vee Select Arborio rice, dry
1 c.	butternut squash, cut into 1-inch cubes	Add butternut squash, cut into 1-inch cubes
1 c.	water	Add water
2 c.	vegetable stock	Add Hy-Vee vegetable stock
1	(5-oz.) pkg. shaved Parmesan cheese, divided	Add (5-oz.) pkg. shaved Parmesan cheese, divided
½ c.	English walnuts, toasted, divided	Add Hy-Vee English walnuts, toasted, divided
	Fresh basil leaves, for garnish Directions Step1 Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes. Step2 Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes. Step3 Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid. Step4 Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.