DESCRIPTION
‘Tis the season for variety, and pecans make for a nutritious and versatile snack. Pair them with a number of accouterments – from fruits and vegetables to cheese and chocolate – for a simple yet impressive snack platter, you can serve during holiday festivities.
Recipe notes:
INGREDIENTS
- Roasted red pepper pecan dip (see recipe notes)
- Pecan, bacon and Jalapeno cheese ball (see recipe notes)
- Assorted seasonal fresh fruit like blueberries and apples
- Assorted seasonal fresh vegetables like peppers, cherry tomatoes and cucumbers
- Assorted dried fruit like figs, dried apples
- Toasted pecan halves
- Honey
- Whole grain mustard
- Olives
- Cured meat, if desired
- Crackers or bread toasts
- Dark chocolate
INSTRUCTIONS
- To assemble: arrange pecan, bacon and jalapeno cheese ball, roasted red pepper dip, and desired accouterments on a large platter, cutting board, or slate slab and allow guests to serve themselves.
DESCRIPTION
Naturally sweet pecans combine with oats, cinnamon, and dried apples for a delicious, wholesome snack that can be enjoyed on its own or on top of yogurt for breakfast.
INGREDIENTS
- 2 cups old fashioned oats
- 1/2 teaspoon cinnamon
- 1 teaspoon grated fresh ginger
- 1 cup fresh pecan halves
- 1/4 teaspoon salt
- 1/4 cup safflower or pecan or any unflavored oil such as canola or vegetable
- 6 tablespoons packed light brown sugar
- 1 egg white
- 1 cup dried apples, chopped into approximately 3/4-inch pieces
INSTRUCTIONS
- Preheat oven to 300 degrees F. In a large bowl, mix together oats, cinnamon, ginger, pecans, salt, oil, brown sugar and egg white. Pour mixture in a single layer onto large rimmed baking sheet. Bake for 30 minutes, stirring gently halfway through cooking, to not break up clusters.
- After 30 minutes, gently stir in dried apple pieces, and bake for an additional 10 minutes. Let cool completely before serving. Store leftovers in an airtight container. Makes 4 1/2 cups. Serving size is 1/4 cup.
DESCRIPTION
Put a delicious twist on this classic breakfast dish with pecans. Simply combine pecan pieces into the mix and sprinkle additional on top for a flavorful crunch that can be made ahead of time for a weekday morning or if entertaining guests.
Recipe submitted by Jessica Hylton-Leckie, Jessica in the Kitchen.
INGREDIENTS
- 1 cup raw pecan pieces + more for topping
- Cooking spray for coating pan
- 1 3/4 cup gluten free or regular baking flour mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs or equivalent amount of egg replacer* or two eggs
- 1 cup coconut sugar or other sugar
- 1/2 cup coconut oil or pecan oil
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup plain soy yogurt or regular yogurt
- 3/4 cup ripe mashed bananas*
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan by coating the inside of pan with cooking spray and then sprinkling with a bit of the flour mix. Set aside.
- In a medium sized bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer/egg, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
- Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Recipe notes:
- Flax egg recipe: 2 tablespoons ground flaxseed meal mixed with 6 tablespoons water.
- Look for very ripe bananas – with dark or black skin.
DESCRIPTION
Blogger Andie Mitchell shares a recipe perfect for grilling season – delicious chicken thighs with Moroccan spices paired with a flavorful pecan couscous.
INGREDIENTS
For the marinade
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons lemon juice (juice of 2 lemons)
- 1/4 cup pitted prunes, coarsely chopped
- 1/4 cup pitted green olives
- 4 garlic cloves, peeled
- 2 pounds boneless, skinless chicken thighs, trimmed
For the pecan couscous
- 3/4 cup fresh pecans, chopped
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups couscous
- 2 tablespoons lemon juice (about 1 lemon)
- 1/4 cup fresh parsley, finely chopped
- 1/3 cup pitted prunes, finely chopped
- 1/3 cup pitted green olives, sliced
INSTRUCTIONS
- In a small bowl, whisk together the paprika, cumin, 1 teaspoon salt, ¾ teaspoon pepper, turmeric, cayenne, cinnamon, and ginger.
- In a food processor, pulse the olive oil, prunes, olives, garlic, and spice mixture until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Transfer the paste to a large bowl with the chicken thighs and toss to coat them well. Cover and refrigerate for at least 30 minutes and up to 1 day.
- On a gas grill, turn all burners to medium-high, cover, and heat until hot, about 15 minutes. Once hot, oil your cooking grates. Arrange chicken on the grill. Cover and cook for 10 minutes, flip over, and cook for an additional 6 to 8 minutes, until the chicken registers 185 degrees on an instant-read thermometer. Transfer the chicken thighs to a platter, tent with aluminum foil, and let rest for 10 minutes.
- While the chicken is grilling, make the couscous: In a medium saucepan, bring the broth, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous stand for 5 minutes. Use a fork to fluff the couscous and stir in the lemon juice, parsley, prunes, olives, and pecans. Taste and adjust seasoning with salt and pepper as desired.
- Arrange the couscous on a large platter, top with the cooked chicken thighs, and serve with lemon wedges, if desired.
DESCRIPTION
This rustic Root Vegetable Galette has pecans incorporated in the crust and in the filling for a deliciously nutty punch of flavor. This plant-powered recipe packs in 12 grams of protein and can be paired with a side salad to complete the meal.
Recipe submitted by Chef Julie Harrington, RD.
INGREDIENTS
For the crust
- 1/2 cup raw pecan pieces
- 2 1/2 cups whole wheat pastry flour
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cut into cubes, chilled
- 1/2 cup ice water
For the filling
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only
- 3 cloves garlic
- 1 cup ricotta cheese
- 1 medioum sweet potato, peeled
- 2 beets, peeled
- 1 tablespoon fresh thyme
- 1 egg, lightly beaten
- 1/4 cup chopped pecans
- 1/4 cup goat cheese
INSTRUCTIONS
- For the crust, pulse the pecans in a food processor until coarsely ground. Add flour, salt, and sugar; pulse to combine. Add the chilled butter and pulse until a coarse meal forms. As the food processor is pulsing, slowly stream in the cold water until the dough comes together.
- Transfer the dough to a work surface, form dough into a ball then press flat into a disk. Wrap in plastic wrap and allow dough to chill for at least 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the leek in half, then make thin half moon slices. Finely chop the garlic.
- Heat the oil in a medium skillet over medium heat. Add the leeks and cook until softened. Add the garlic and cook until fragrant. Remove from the pan in a bowl. Let slightly cool, then mix in the ricotta cheese.
- Using a mandolin, slice the sweet potatoes and beets thin. Alternatively, use a knife.
- Roll out dough on a lightly floured surface. Transfer to the baking sheet. Spread the ricotta mixture on the dough, leaving a 1-inch border around the edges. On the top, layer the sweet potato and beet slices. Sprinkle with thyme. Fold the edges of the dough filling over, tucking and overlapping.
- Brush the edges with egg wash.
- Bake for 30-40 minutes, until the crust is golden brown and vegetables are soft (cook time will vary on how thick the vegetables are cut and how thin the crust is.)
- Remove from the oven and sprinkle with chopped pecans and goat cheese. Cut into slices and serve.
