Maple Curried Pecans
I love making these for Thanksgiving and Christmas. They are addictively delicious.
This recipe is for 1.5 cups of Pecans. It is easy to make a big batch, and the proportions can be tweaked according to taste. I always use the same ingredients, but make them slightly differently, by adding more or less of something. So, have fun with them and enjoy.
Melt 2 TB butter in a sauce pan. Add raw pecans and coat. Add 2 TB maple syrup and coat again. Then 1/2 TB each of curry powder, onion powder, and garlic powder. Mix well. Then 1 tsp sea salt, 1/4-1/2 tsp cayenne (depending on how spicy you like them). Mix this all well and spread a single layer on a baking sheet (covered in foil to make clean-up easy) and bake at 250 for 15-20 minutes. Let them cool and enjoy on their own, on vanilla ice cream, on an arugula and pear salad… there are many options.
Parmesan Stuffed Crust Pizza
- At December 6, 2009
- By megan
- In caramelized onion, Feta Cheese, pizza, pizza dough, roasted garlic
0
When I rolled out my pizza dough, I realized there was way more dough than I usually use for one pizza. So, I rolled it thin and decided to stuff the crust with heaping spoonfuls of shredded parmesan cheese.
Follow my recipe for whole wheat pizza dough. I added some dehydrated shallots to the dough this time, just to make it a little different. When the dough is done, roll it out, put shredded parmesan cheese all around the edge (about an inch in from the edge) and roll the crust over the cheese, tucking it in all around the edges. Brush with olive oil, and add toppings. I used caramelized onions, roasted red peppers (from a jar), artichoke hearts, roasted garlic, sun dried tomatoes, and feta cheese.
Bake at 425 for 10-15 minutes, depending on the thickness of your crust. Check after 7 minutes or so and lower the temp a little if it is getting too brown yet seems soggy in the middle. Enjoy.
Pumpkin Peanut Curry Soup
- At November 18, 2009
- By megan
- In coconut, curry, favorites, peanut butter, pumpkin, Soup
- 1
Soup-er easy. Especially if you already steamed a pumpkin and carved out the flesh. I am totally put-off by canned pumpkin, so I took the extra time to slice a pie pumpkin in half, scrape out the seeds, steam it for 30 minutes or until it is falling out of the skin, and finally remove the skin. I think that is the secret ingredient to this simple recipe.
Ingredients:
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- The cream from the top of 1 small can (5.46 oz) coconut milk, left undisturbed for at least 2 hours
- 2 cups cooked fresh pumpkin
- 1/2 cup water
- 1 cup water
- 1/2 cup crunchy natural peanut butter
- 2 TB soy sauce
- 2 TB Vietnamese Sweet Lemon Curry Powder
- 2 TB Kecap Manis (found in your local Asian food market)
- 2 cups frozen spinach (fresh would be better if you have it- chopped)
- a pinch or more of Cayenne pepper
In a sauce pan, heat half of the coconut creme on medium high and add the onions and garlic. Saute a few minutes before adding the pumpkin, coconut “milk” or “water” and 1/2 cup water. Heat this thoroughly and transfer to a food processor to puree the base with 1 more cup of water and make it smooth.
Next, pour it back into the pot, turn the burner to medium high again, and add the peanut butter, soy sauce, curry powder, and sweet soy sauce. When it is hot and the peanut butter is evenly distributed, add the spinach and cayenne. Bring the soup close to a boil, remove from heat, and serve. I served this with coconut basmati rice and peas.
Cracked Pepper Butter
Simple, fast, delicious. Get some heavy whipping cream, pour it in your KitchenAid mixer with the wire whisk attachment, turn to speed 10, add a little salt and pepper (I cracked whole black peppercorns with my mortar and pestle), and in just a few minutes, you have butter.
Let’s get Social