My mother-in-law likes to send out freshly-roasted pecans to all her relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
I like pecans, but that surely strains my creativity, especially when I'm trying to limit my intake of carbs. Here are some ideas I'm considering:
* China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
* Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, then running them in the food processor with pecans, orange peel, Parmesan, and black olives. I'd use it by either dolloping the stuff on top of a cooked pork chop or stuffing it under the skin of a chicken prior to roasting.
* Making a compound butter with butter, finely-chopped pecans, finely-chopped shallots, and finely-chopped cooked bacon. The butter would go onto shrimp with grits or (with blue cheese) onto a grilled steak.
Yeah...maybe all that would use ONE of those seven pounds! So what else is there to do for someone avoiding sugar and starch?
On Thu, 5 Nov 2009 13:34:02 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote: >* Making a compound butter with butter, finely-chopped pecans, >finely-chopped shallots, and finely-chopped cooked bacon. The butter would >go onto shrimp with grits or (with blue cheese) onto a grilled steak.
>Yeah...maybe all that would use ONE of those seven pounds! So what else is >there to do for someone avoiding sugar and starch?
>Bob
They can make a great crust for some sort of pie....
I will check in my books...if I have time.
I use them in fruitcake...but that wouldn't help you right now....;)
> My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when I'm > trying to limit my intake of carbs. Here are some ideas I'm considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, > then running them in the food processor with pecans, orange peel, Parmesan, > and black olives. I'd use it by either dolloping the stuff on top of a > cooked pork chop or stuffing it under the skin of a chicken prior to > roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter would > go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else is > there to do for someone avoiding sugar and starch?
> Bob
Lightly candied they go really well on a spring mix salad with raspberry vinaigrette.
On Thu, 05 Nov 2009 16:43:02 -0500, "Pete C." <aux3.DO...@snet.net> wrote:
>Bob Terwilliger wrote: >> Yeah...maybe all that would use ONE of those seven pounds! So what else is >> there to do for someone avoiding sugar and starch?
>> Bob
>Lightly candied they go really well on a spring mix salad with raspberry >vinaigrette.
If you notice above, Bob said he was avoiding sugar and starch. Candied pecans is not exactly avoiding sugar. ;)
<virtualgoth@die_spammer.biz> wrote: >My mother-in-law likes to send out freshly-roasted pecans to all her >relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
>I like pecans, but that surely strains my creativity, especially when I'm >trying to limit my intake of carbs. Here are some ideas I'm considering:
>* China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
>* Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, >then running them in the food processor with pecans, orange peel, Parmesan, >and black olives. I'd use it by either dolloping the stuff on top of a >cooked pork chop or stuffing it under the skin of a chicken prior to >roasting.
>* Making a compound butter with butter, finely-chopped pecans, >finely-chopped shallots, and finely-chopped cooked bacon. The butter would >go onto shrimp with grits or (with blue cheese) onto a grilled steak.
>Yeah...maybe all that would use ONE of those seven pounds! So what else is >there to do for someone avoiding sugar and starch?
>Bob
Woa! You've got a problem there. Better send me whatever you can't use.
> My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when I'm > trying to limit my intake of carbs. Here are some ideas I'm considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered > Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, > then running them in the food processor with pecans, orange peel, > Parmesan, and black olives. I'd use it by either dolloping the stuff on > top of a cooked pork chop or stuffing it under the skin of a chicken prior > to roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter would > go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else is > there to do for someone avoiding sugar and starch?
> Bob
Let me know if you need recipes:
Cheese ball coating Pecan Balls ( recipe below) Trail Mix Chex Party Mix Use in Jell-O Salads Nutted Wild Rice (Recipe below) Use in Turkey stuffing.
Nutted Wild rice 1 c. raw wild rice 5 1/2 c. defatted chicken stock or water 1 c. shelled pecan halves 1 c. yellow raisins 1 lg. orange, grated rind of 1/4 c. chopped fresh mint 4 scallions (green onions), thinly sliced 1/4 c. olive oil 1/2 c. fresh orange juice 1 1/2 tsp. salt Freshly ground black pepper to taste
1. Put rice in strainer and run under cold water; rinse thoroughly. 2. Place rice in a medium size heavy saucepan. Add stock or water and bring to a rapid boil. Adjust heat to a gentle simmer and uncover for 45 minutes. After 30 minutes check for doneness; rice should not be too soft. Place a thin towel inside a colander and turn rice into the colander and drain. Transfer drained rice to a bowl. 3. Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature. Makes 6 portions
Pecan balls c. all-purpose flour 1 c. butter or margarine 1/4 c. sugar 2 t. vanilla extract 2 1/2 c. pecan halves, chopped
Preheat oven to 325 degrees F. Grease 2 large cookie sheets. In large bowl, with mixer at low speed, beat first four ingredients about five minutes until light and fluffy, occasionally scraping bowl with rubber spatula. With spoon stir in pecans. With hands, shape dough into 1/2 inch balls; place one inch apart on cookie sheets. Bake 15 to 20 minutes until lightly browned. With spatula, immediately remove cookies to wire racks; cool. Repeat until all dough is used, greasing cookie sheets each time. Store in tightly covered container. Makes about 6 dozen.
> My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when I'm > trying to limit my intake of carbs. Here are some ideas I'm considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, > then running them in the food processor with pecans, orange peel, Parmesan, > and black olives. I'd use it by either dolloping the stuff on top of a > cooked pork chop or stuffing it under the skin of a chicken prior to > roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter would > go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else is > there to do for someone avoiding sugar and starch?
> Bob
Crushed or ground - coating on fried or baked chicken or fish.
Doesn't use much, though.
How about pecan butter? Whiz in food processor with salt (and sugar, if you want) and perhaps a bit of additional oil until smooth. Use in place of other nut butters. That would use up some.
Bob Terwilliger wrote: > My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when > I'm trying to limit my intake of carbs. Here are some ideas I'm > considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla > chiles, then running them in the food processor with pecans, orange > peel, Parmesan, and black olives. I'd use it by either dolloping the > stuff on top of a cooked pork chop or stuffing it under the skin of a > chicken prior to roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter > would go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else > is there to do for someone avoiding sugar and starch?
> Bob
If you have people you give food gifts to for Christmas, you could make spicy pecans (sugar, cinnamon, cloves, nutmeg, allspice, cayenne, salt) either with beaten egg white or melted butter, then bake until they start to dry. You can use up a LOT of pecans this way and they are delicious.
I keep pecans in the freezer all year and use them most of the time when walnuts are called for. Walnuts taste bitter to me. Pecans are yummy. gloria p
On Thu, 5 Nov 2009 13:34:02 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote: >My mother-in-law likes to send out freshly-roasted pecans to all her >relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
>I like pecans, but that surely strains my creativity, especially when I'm >trying to limit my intake of carbs. Here are some ideas I'm considering:
Toast them and toss with green beans Toss into a green salad Top winter squash Mix into chicken salad Crush and coat chicken Anything almondine -- use your pecans instead
> My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when I'm > trying to limit my intake of carbs. Here are some ideas I'm considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, > then running them in the food processor with pecans, orange peel, Parmesan, > and black olives. I'd use it by either dolloping the stuff on top of a > cooked pork chop or stuffing it under the skin of a chicken prior to > roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter would > go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else is > there to do for someone avoiding sugar and starch?
Pete C. wrote: > Christine Dabney wrote: >> On Thu, 05 Nov 2009 16:43:02 -0500, "Pete C." <aux3.DO...@snet.net> >> wrote:
>>> Bob Terwilliger wrote: >>>> Yeah...maybe all that would use ONE of those seven pounds! So what else is >>>> there to do for someone avoiding sugar and starch?
>>>> Bob >>> Lightly candied they go really well on a spring mix salad with raspberry >>> vinaigrette. >> If you notice above, Bob said he was avoiding sugar and starch. >> Candied pecans is not exactly avoiding sugar. ;)
> Use Splenda or similar crap. They're supposed to be lightly candied, not > like pecan brittle of something buried in sugar.
> My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when I'm > trying to limit my intake of carbs. Here are some ideas I'm considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, > then running them in the food processor with pecans, orange peel, Parmesan, > and black olives. I'd use it by either dolloping the stuff on top of a > cooked pork chop or stuffing it under the skin of a chicken prior to > roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter would > go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else is > there to do for someone avoiding sugar and starch?
> Bob
How about pecan butter and dole it out as Xmas gifts?
> My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when I'm > trying to limit my intake of carbs. Here are some ideas I'm considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla chiles, > then running them in the food processor with pecans, orange peel, Parmesan, > and black olives. I'd use it by either dolloping the stuff on top of a > cooked pork chop or stuffing it under the skin of a chicken prior to > roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter would > go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else is > there to do for someone avoiding sugar and starch?
> Bob
Pecans freeze just fine... -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> On Thu, 5 Nov 2009 13:34:02 -0800, "Bob Terwilliger" > <virtualgoth@die_spammer.biz> wrote:
>>* Making a compound butter with butter, finely-chopped pecans, >>finely-chopped shallots, and finely-chopped cooked bacon. The butter >>would go onto shrimp with grits or (with blue cheese) onto a grilled >>steak.
>>Yeah...maybe all that would use ONE of those seven pounds! So what >>else is there to do for someone avoiding sugar and starch?
>>Bob
> They can make a great crust for some sort of pie....
> I will check in my books...if I have time.
> I use them in fruitcake...but that wouldn't help you right now....;)
-----crust:----- 3 cups all-purpose flour 1/2 cup white sugar 1/2 teaspoon salt 1 cup margarine -----filling:----- 4 eggs 1 1/2 cups light corn syrup 1 1/2 cups white sugar 3 tablespoons margarine, melted 1 1/2 teaspoons vanilla extract 2 1/2 cups chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
**IMPORTANT** Lightly grease a 10x15 inch jellyroll pan.
2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3. Bake for 20 minutes in the preheated oven.
4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
For a better crust replace the white sugar with brown Sugar
** Exported from Now You're Cooking! v5.85 **
-- Is that your nose, or are you eatting a banana? -Jimmy Durante
Bob Terwilliger wrote: > My mother-in-law likes to send out freshly-roasted pecans to all her > relatives. I've learned that she just sent us SEVEN POUNDS of pecans.
> I like pecans, but that surely strains my creativity, especially when > I'm trying to limit my intake of carbs. Here are some ideas I'm > considering:
> * China Moon's recipes for Spicy Orange Pecans and Barton's Peppered Pecans
> * Making a kind of pesto by toasting, soaking, and seeding pasilla > chiles, then running them in the food processor with pecans, orange > peel, Parmesan, and black olives. I'd use it by either dolloping the > stuff on top of a cooked pork chop or stuffing it under the skin of a > chicken prior to roasting.
> * Making a compound butter with butter, finely-chopped pecans, > finely-chopped shallots, and finely-chopped cooked bacon. The butter > would go onto shrimp with grits or (with blue cheese) onto a grilled steak.
> Yeah...maybe all that would use ONE of those seven pounds! So what else > is there to do for someone avoiding sugar and starch?
> Bob
Crush up some of those pecans and use them to bread chicken, fish and pork and oven bake them for a little crispiness. You can coat the meat with a little mayo to help hold the crushed pecans on. Nice, semi crusty "breading" that is lower in carbs than real breading.
In article <00ac5b92$0$6698$c3e8...@news.astraweb.com>, "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> Yeah...maybe all that would use ONE of those seven pounds! So what else is > there to do for someone avoiding sugar and starch?
> Bob
Send some to me? Eat them out of hand? Send some to me? Make spiced pecans (involves sugar) and package up as Christmas gifts. Send some to me. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009
On Thu, 05 Nov 2009 20:30:37 -0600, Melba's Jammin'
<barbschal...@earthlink.net> wrote: >In article <00ac5b92$0$6698$c3e8...@news.astraweb.com>, > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote: >> Yeah...maybe all that would use ONE of those seven pounds! So what else is >> there to do for someone avoiding sugar and starch?
>> Bob
>Send some to me? >Eat them out of hand? >Send some to me? >Make spiced pecans (involves sugar) and package up as Christmas gifts. >Send some to me.
> On Thu, 05 Nov 2009 20:30:37 -0600, Melba's Jammin' > <barbschal...@earthlink.net> wrote:
> >In article <00ac5b92$0$6698$c3e8...@news.astraweb.com>, > > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote: > >> Yeah...maybe all that would use ONE of those seven pounds! So what else is > >> there to do for someone avoiding sugar and starch?
> >> Bob
> >Send some to me? > >Eat them out of hand? > >Send some to me? > >Make spiced pecans (involves sugar) and package up as Christmas gifts. > >Send some to me.
> Ditto. > Except I will be closer... ;)))
> Christine
Git in line, Toots! -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009
On Thu, 05 Nov 2009 23:41:46 -0600, Melba's Jammin'
<barbschal...@earthlink.net> wrote: >In article <nq27f5tulkjq6othta6q2j606sv5u2o...@4ax.com>, > Christine Dabney <artis...@ix.netcom.com> wrote: >> >In article <00ac5b92$0$6698$c3e8...@news.astraweb.com>, >> > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote: >> >> Yeah...maybe all that would use ONE of those seven pounds! So what else is >> >> there to do for someone avoiding sugar and starch? >> >Send some to me.
>> Ditto. >> Except I will be closer... ;)))
>> Christine
>Git in line, Toots!
Come to the bay area (and northern Cal) to visit, and then we can form a line. ;))
Koko says she will come to visit sometime in the new year...
Melba's Jammin' wrote: > In article <00ac5b92$0$6698$c3e8...@news.astraweb.com>, > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote: > > Yeah...maybe all that would use ONE of those seven pounds! So what > > else is there to do for someone avoiding sugar and starch?
> > Bob
> Send some to me? > Eat them out of hand? > Send some to me? > Make spiced pecans (involves sugar) and package up as Christmas gifts. > Send some to me.
The very best thing is pecan pie, but that of course carries plenty of sugar and starch with it. At Thanksgiving, I toast pecans to add to the stuffing and to make Waldorf salad. I generally have to guard those toasted pecans assiduously, or the fambly will eat them up. So toasted pecans with some fine salt might make a tasty snack.
Brian
-- Day 277 of the "no grouchy usenet posts" project
>> In article <00ac5b92$0$6698$c3e8...@news.astraweb.com>, >> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote: >> > Yeah...maybe all that would use ONE of those seven pounds! So what >> > else is there to do for someone avoiding sugar and starch?
>> > Bob
>> Send some to me? >> Eat them out of hand? >> Send some to me? >> Make spiced pecans (involves sugar) and package up as Christmas gifts. >> Send some to me.
> The very best thing is pecan pie, but that of course carries plenty of > sugar and starch with it. At Thanksgiving, I toast pecans to add to the > stuffing and to make Waldorf salad. I generally have to guard those > toasted pecans assiduously, or the fambly will eat them up. So toasted > pecans with some fine salt might make a tasty snack.
> Brian
Before this thread I was already thinking of a spicy pecan for snacking. I know the method but I am just not sure of the amount of salt and garlic powder/Hatch chili powder in the concoction. I don't want to do a lot of seasoning, just a hint to make it interesting because I think toasting the pecans themselves will be very tasty. Janet
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