Kitchen Hint of the Day!

December 1, 2013 at 8:35 AM | Posted in Kitchen Hints | Leave a comment
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Kale, cabbage, and collard greens are delicious to eat, but can sometimes smell stinky when they’re being prepared. Make sure not to overcook them, which will make them release more odors. Also try placing a few unshelled pecans in the saucepan while cooking to help absorb any scents.

Pecan Pie (Slimmed Down Version)

October 18, 2013 at 9:37 AM | Posted in dessert, diabetes | Leave a comment
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Thank you Anthony “The Cook” for passing this one along!

 

 

Pecan Pie

Ingredients:

3 large eggs, lightly beaten or (3/4 Cup Egg Beater’s)
3/4 cup Splenda Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted (Blue Bonnet Light Stick Butter)
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
Directions:

Preheat oven to 350°F (175°C).
Combine eggs, Splenda Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell.
Bake for 45-50 minutes or until a knife inserted near center comes out clean.
Cool on a wire rack. Serve warm.
Makes 8 servings.

Twice-Baked Sweet Potatoes

December 27, 2012 at 12:50 PM | Posted in potatoes | Leave a comment
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Twice-Baked Sweet Potatoes

 

Ingredients:

2 medium-size sweet potatoes
3 to 4 tablespoons fat-free sour cream
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
1/2 teaspoon orange extract
Sea Salt and white pepper
2 tablespoons chopped pecans

 

Directions:

Lightly grease potatoes; pierce with tines of fork. Place potatoes in baking pan and bake in 375°F (190°C) oven until tender, 35 to 40 minutes. Let stand until cool enough to handle.
Cut potatoes in half; carefully scoop out flesh; reserve potato shells.
Mash potato flesh until smooth; mix in sour cream, Equal®, and orange extract. Season to taste with salt and white pepper.
Spoon potato mixture into reserved potato skins. Place potatoes on baking pan and bake in preheated 400°F (205°C) oven until browned, about 20 minutes. Sprinkle with pecans or coconut (after baking), if desired.
Makes 4 servings.

 

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

October 5, 2012 at 9:13 AM | Posted in baking, dessert | Leave a comment
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I think they made this recipe especially for the Fall time of the year, Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce! Pumpkin, With Pecans, and Caramel you can’t go wrong.
Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Ingredients:
1 cup coarsely chopped Pecans
1 (18.25-ounce) package Yellow Cake Mix
1 (30-ounce) can LIBBY’S® Easy Pumpkin Pie Mix – divided use
3 large eggs or Egg Beater‘s
1/4 cup Extra Virgin Olive Oil
3/4 cup packed Brown Sugar or Splenda equivalent
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
Directions:
Preheat oven to 350°F (175°C). Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.
Combine remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12 to 16 servings.

Low Carb Diabetic Friendly Fried Chicken

April 3, 2012 at 11:15 AM | Posted in chicken, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
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Low Carb Diabetic Friendly Fried Chicken

Low Carb Diabetic Friendly Boneless chicken breast coated in pecans and lightly fried.

Ingredients
16 oz boneless skinless chicken breasts , butterflied and lightly pounded (4-4 oz. pieces)
1/2 cup chopped pecans , divided, 1/4 cup finely ground and 1/4 cup coarsely ground
1 eggs , beaten
4 egg whites , beaten
2 pinch black pepper , freshly ground, to taste
2 pinch salt , to taste (optional)
2 tbsp safflower oil (oil for frying)

Directions
1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
2 Dip the chicken into the finely chopped nuts and coat.
3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6 Season with salt (optional) and pepper to taste, and serve.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories     338.1
Total Carbs     2.4 g
Dietary Fiber     1.4 g
Sugars     0.9 g
Total Fat     20.5 g
Saturated Fat     2.2 g
Unsaturated Fat     18.3 g
Potassium     472.7 mg
Protein     36.2 g
Sodium     155.9 mg

Nut of the Week – Pecans

February 21, 2012 at 9:54 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, nuts | Leave a comment
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The pecan is a species of hickory, native to south-central North America, in Mexicofrom Coahuila south to Jalisco and Veracruz, in

A large pecan tree in downtown Abilene, Texas

the United States from southern Iowa, Illinois, Missouri, and Indiana east to western Kentucky, southwestern Ohio, North Carolina, South Carolina, and western Tennessee, south through Georgia, Alabama, Mississippi, Louisiana, Texas, Oklahoma, Arkansas, and Florida, and west into New Mexico.

“Pecan” is from an Algonquian word, meaning a nut requiring a stone to crack.

The pecan tree is a large deciduous tree, growing to 66–130 ft in height, rarely to144 ft; taller trees to 160–180 ft have been claimed but not verified. It typically has a spread of 39–75 ft with a trunk up to 6.6 ft diameter. A 10-year-old sapling will stand about 16 ft tall. The leaves are alternate, 12–18 in long, and pinnate with 9–17 leaflets, each leaflet 2.0–4.7 in long and  0.79–2.4 in broad. The flowers are wind-pollinated, and monoecious, with staminate and pistillate catkins on the same tree; the male catkins are pendulous, up to 7.1 in long; the female catkins are small, with three to six flowers clustered together.

A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. The husks are produced from the exocarp tissue of the flower, while the part known as the nut develops from the endocarp and contains the seed. The nut itself is dark brown, oval to oblong, 1.0–2.4 in long and 0.59–1.2 in broad. The outer husk is 0.12–0.16 in thick, starts out green and turns brown at maturity, at which time it splits off in four sections to release the

Ripe pecan nuts on tree

thin-shelled nut.

The nuts of the pecan are edible, with a rich, buttery flavor. They can be eaten fresh or used in cooking, particularly in sweet desserts, but also in some savory dishes. One of the most common desserts with the pecan as a central ingredient is the pecan pie, a traditional southern U.S. recipe. Pecans are also a major ingredient in praline candy, most often associated with New Orleans.

In addition to the pecan nut, the wood is also used in making furniture and wood flooring, as well as flavoring fuel for smoking meats.

Pecans were one of the most recently domesticated major crops. Although wild pecans were well-known among the colonial Americans as a delicacy, the commercial growing of pecans in the United States did not begin until the 1880s. Today, the U.S. produces between 80% and 95% of the world’s pecans, with an annual crop of 150–200 thousand tons  from more than 10 million trees. The nut harvest for growers is typically around mid-October. Historically, the leading pecan-producing state in the U.S. has been Georgia, followed by Texas, New Mexico and Oklahoma; they are also grown in Arizona, South Carolina and Hawaii. Outside the United States, pecans are grown in Australia, Brazil, China, Israel, Mexico, Peru and South Africa. They can be grown approximately from USDA hardiness zones 5 to 9, provided summers are also hot and humid.

Pecan trees may live and bear edible nuts for more than 300 years. They are mostly self-incompatible, because most cultivars, being clones derived from wild trees, show incomplete dichogamy. Generally, two or more trees of different cultivars must be present to pollinate each other.

Pecans are a good source of protein and unsaturated fats. Like walnuts (which pecans resemble), pecans are rich in omega-6 fatty

Pecans with and without shells

acids, although pecans contain about half as much omega-6 as walnuts.

A diet rich in nuts can lower the risk of gallstones in women. The antioxidants and plant sterols found in pecans reduce high cholesterol by reducing the “bad” LDL cholesterol levels.

Clinical research published in the Journal of Nutrition (September 2001) found that eating about a handful of pecans each day may help lower cholesterol levels similar to what is often seen with cholesterol-lowering medications. Research conducted at the University of Georgia has also confirmed that pecans contain plant sterols, which are known for their cholesterol-lowering ability. Pecans may also play a role in neurological health. Eating pecans daily may delay age-related muscle nerve degeneration, according to a study conducted at the University of Massachusetts and published in Current Topics in Nutraceutical Research.

The Lazy Magnolia Brewing Company from Kiln, Mississippi has produced a variety of beer using pecans rather than hops.

Diabetic Pecan Pie

February 21, 2012 at 9:49 AM | Posted in dessert, diabetes, diabetes friendly, low calorie, low carb, nuts | Leave a comment
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Diabetic Pecan Pie

Ingredients

1 unbaked pie shells
1 (1 g) packet plain gelatin
1⁄3; cup unsweetened applesauce
3 tablespoons water
2 tablespoons cornstarch
3 eggs
2 teaspoons vanilla
2 tablespoons very strong coffee (prepared, not grounds) or 2 tablespoons brewed espresso ( prepared, not grounds)
24 pecan halves
fruit sweetener
½ cup frozen apple juice concentrate ( thawed)
½ cup granular fructose ( or diabetic sugar)

Directions

1) Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
2) Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
3) In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.

Nutrition Facts

Serving Size: 1 (83 g)

Servings Per Recipe: 10

Amount Per Serving
% Daily Value
Calories 208.2

Calories from Fat 89
43%

Amount Per Serving
% Daily Value
Total Fat 9.9g
15%
Saturated Fat 2.1g
10%
Cholesterol 63.4mg
21%
Sugars 14.9 g
Sodium 119.9mg
4%
Total Carbohydrate 26.8g
8%
Dietary Fiber 1.1g
4%
Sugars 14.9 g
59%
Protein 3.4g
6%

Cinnamon – Pecan Swirl Quick Bread Mix

January 7, 2012 at 11:39 AM | Posted in baking, dessert, nuts, Pillsbury | Leave a comment
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Cinnamon – Pecan Swirl Quick Bread Mix

I usually make the Nut Bread but I tried the Cinnamon Swirl this time. As the Nut Bread the Cinnamon Swirl turned out great! I added a 1/4 cup of chopped Pecans to the mix and I baked them in 3 Mini Loaf pans. The Mini Loaf Pans are a great way to freeze the loaves.

Ingredients:
1 Box Pillsbury Cinnamon Swirl Quick Bread mix
3/4 Cup Water
3 Tablespoons Oil, I used Extra Virgin Olive Oil
2 Eggs, I used Egg Beaters
1/4 Cup Chopped Pecans

Directions

1. Heat oven to 350 degrees F. Generously grease bottom of pan.

2. Combine quick bread mix (large clear packet), water, chopped pecans oil and eggs in large bowl. Stir 50 to 75 strokes until mix is well blended. Pour half of batter (about 1-1/3 cups) into greased pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix.

3. Bake at 350 degrees F as directed or until toothpick inserted in center comes out clean. Cool loaf in pan 15 minutes. Loosen edges with knife or metal spatula; remove from pan. Cool coffee cake in pan. 8×4-inch loaf pan: 45 to 55 min. 9×5-inch loaf pan: 40 to 50 min. 8-inch square pan: 30 to 40 min. 9-inch square pan: 25 to 35 min.

4. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packed. Drizzle over cooled loaf or coffee cake. High Altitude (Above 3500 Feet): Add 1/4 cup flour to dry mix. Bake as directed. Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tips! Add 1/2 cup mashed ripe banana to the batter. Stir in 1/2 cup of the following: chopped nuts, dried cranberries or raisins.

* I used 3 – 5 1/2″ x 3 1/2″ x 2″ Mini Loaf Foil Pans. These are great to freeze the loaves.

Nutrition Facts

Serv Size 1/14 package (35g mix)
Servings Per Container 14
Calories 150
Calories from Fat 35

Amount/Serving     % Daily Value
Total Fat     4g     6%
Saturated Fat     1.5g     8%
Trans Fat     0g
Cholesterol     0mg     0%
Sodium     140mg     6%
Total Carbohydrate     27g     9%
Dietary Fiber     0g     0%
Sugars     15g
Protein     1g

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