What to do with pecans?
Bob Terwilliger
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
Christine Dabney
<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....;)
Christine
--
http://nightstirrings.blogspot.com
Pete C.
Lightly candied they go really well on a spring mix salad with raspberry
vinaigrette.
Christine Dabney
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. ;)
Christine
--
http://nightstirrings.blogspot.com
Lou Decruss
<virtualgoth@die_spammer.biz> wrote:
Woa! You've got a problem there. Better send me whatever you can't
use.
Lou Decruss
6969 Ludicrous Lane
Chicago, Il 69696
I'm always glad to help.
Dimitri
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:00ac5b92$0$6698$c3e...@news.astraweb.com...
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.
Still need more?
--
Dimitri
Last minute grilled Cardboard :-)
http://kitchenguide.wordpress.com.
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.
Pete C.
Use Splenda or similar crap. They're supposed to be lightly candied, not
like pecan brittle of something buried in sugar.
Silvar Beitel
wrote:
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.
--
Silvar Beitel
gloria.p
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
Tara
<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
Tara
djs...@aol.com
Jean B.
That really doesn't have the same effect.
--
Jean B.
Kalmia
How about pecan butter and dole it out as Xmas gifts?
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
Pecans freeze just fine...
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
hahabogus
news:48h6f5hun9jj8ijha...@4ax.com on Nov Thu 2009 03:37 pm
@@@@@ Now You're Cooking! Export Format
Pecan Pie Bars I
none
-----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
Janet Wilder
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.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Melba's Jammin'
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> 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
Christine Dabney
<barbsc...@earthlink.net> wrote:
>In article <00ac5b92$0$6698$c3e...@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
Melba's Jammin'
Christine Dabney <arti...@ix.netcom.com> wrote:
Git in line, Toots!
Christine Dabney
<barbsc...@earthlink.net> wrote:
>In article <nq27f5tulkjq6otht...@4ax.com>,
> Christine Dabney <arti...@ix.netcom.com> wrote:
>> >In article <00ac5b92$0$6698$c3e...@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...
Christine
--
http://nightstirrings.blogspot.com
Giusi
"Bob Terwilliger" ha scritto nel messaggio
> 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 the other 6 pounds to me.. They simply don't exist here.
Omelet
Old Harley Rider <ronin...@yahoo.com> wrote:
> > Top any of your favourite salads (including fruit) or veg dishes with
> > toasted pecans.
>
> I feed to my African Grey.....he loves 'em...
> --
> Skype <fxdlrider2>
My cockatoo prefers walnuts over pecans. I get unshelled ones over the
holidays and store them in the freezer for her all year.
--Bryan
> In article <4af3ae8e$0$5097$9a6e1...@unlimited.newshosting.com>,
> Old Harley Rider <roninfl...@yahoo.com> wrote:
>
> > > Top any of your favourite salads (including fruit) or veg dishes with
> > > toasted pecans.
>
> > I feed to my African Grey.....he loves 'em...
> > --
> > Skype <fxdlrider2>
>
> My cockatoo prefers walnuts over pecans. I get unshelled ones over the
> holidays and store them in the freezer for her all year.
I tell a longer, more dramatic version of this parrot joke:
http://www.netfunny.com/rhf/jokes/94q4/parakeetfile.html
And a MUCH longer--and much funnier--version of this pig joke:
http://jimhull.homestead.com/files/Three-Legged_Pig.html
> --
> Peace! Om
--Bryan
Default User
> In article <00ac5b92$0$6698$c3e...@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
Janet Bostwick
"Default User" <defaul...@yahoo.com> wrote in message
news:7lja3pF...@mid.individual.net...
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
JonquilJan
Sugared Nuts (do not make on a humid day)
1 cup brown sugar
6 Tbls milk
1 teas grated orange rind
1/4 teas salt
1/4 teas cinnamon
Combine above in large saucepan. Cook over low heat until candy thermometer
registers 236 degrees F. Remove pan from heat and add
2 1/2 to 3 cups walnut and/or pecan halves (have used 4 cups with no
problem)
1 teas vanilla
Stir mixture until it begins to look grainy. Turn out onto wax paper,
separate nuts, allow to dry.
Note: left over 'crumbs' are great on ice cream.
I think I got this years ago from an old Gourmet magazine. Used to make
batch after batch of these, put them in small cellophane bags, tie them with
a fancy pastel ribbon and sell them at craft shows for exorbitant prices.
But that was years ago.
JonquilJan
Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying
Doug Freyburger
>
> 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.
Nut butters rule. Rather than peanut butter and grape jelly on white
bread, think about pecan butter and kumquat marmalade on broiche.
Heavenly. Or since I'm wheat intolerant I'll go with my personal memory
of pecan butter and kumquat marmalade on wheat-free Danish 100% rye
pumpernickle.
Pecans have less oil compared to other types of nut so you will need to
add oil while grinding into butter. Turn on the food processor for
continuous grind. Keep grinding until your ears hurt. That's the half
way point. Go have a cup of coffee in an adjacent room until you get
bored. Then it's done.
Then again, maybe a paste with less oil might be a great idea. If
almond paste makes for good baking, pecan paste should rock. If adding
sugar to almond paste makes marzipan, I' don't know what adding sugar to
pecan paste would be called but ut has to be exquisite.
Default User
> 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.
Sounds like experimentation will be required. Oh darn.
> 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.
They are indeed very good just freshly toasted. You don't want to
overwhelm that with your additions, just augment. When toasting, keep a
close eye on them. They can become burned and useless in short order.