Food Why pecans might be America's next trending food
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For many folks, when it comes to pecans, there’s pecan pie and maybe pecan sticky buns and then, well ... Beyond a couple of dishes, what are pecans good for?
Plenty, as it turns out.
Pecans, with their rich, naturally sweet flavor, can thicken dips or smoothies, add texture to parfaits, salads or meals-in-a-bowl.
They can be halved for toppings or finely chopped to coat fish or meat or ground into “flour” for pecan batter. You can roast pecans with vegetables — or simply season and set them out for a grazing.
Pecan Pie Scones
The scone dough is studded with big chunks of pecans and pieces of sugary baked pie dough. But the real cincher is the gooey caramel in the center.
Pecans are native to the United States; almonds and pistachios, for instance, originated elsewhere. Long before European arrived, wild pecans were part of the Native American diet.
The, a new trade group, is harnessing this history, a sleek website with recipes from food influencers, and the nutritional benefits of pecans — anti-oxidants, fiber, protein, essential minerals, unsaturated fat — to make this nut one of the country’s next hot ingredients.
5 recipes beyond pecan pie
To mark the October start of pecan season and the move into fall cooking, we’re sharing five recipes that showcase the nuts.
Fans choose sides in the 'Chicken Sandwich War' of our time
A nation already polarized finds itself divided once again, but this time politics isn't at the heart of it: The blame lies squarely on a fried piece of poultry. © Provided by The Associated Press Randy Estrada holds up his chicken sandwiches at a Popeyes, Thursday, Aug. 22, 2019, in Kyle, Texas. After Popeyes added a crispy chicken sandwich to their fast-fast menu, the hierarchy of chicken sandwiches in America was rattled, and the supremacy of Chick-fil-A and others was threatened.
Grilled chicken with pecan pesto bridges the end of warm weather and the beginning of fall. For folks who like to grill, this is your dish.
A salad layers pecans, pasta, the bitter bite of radicchio, a flurry of arugula, and bright navel oranges (or clementines or satsumas) that are at their peak as the weather cools.
Cauliflower florets baked in pecan flour, paprika and garlic make for healthful poppers. Finely chopped pecans form a crust for honey mustard salmon.
And pecan, apple and Italian sausage stuffing, prepared in a batch that serves 18, awaits its turn at the Thanksgiving table.
Because at Thanksgiving, you cannot live by pecan pie alone.
BALSAMIC GRILLED CHICKEN WITH PECAN PESTO
3 cups fresh basil leaves
Wait—How Do You Pronounce 'Pecan?'
Are you a “puh-kahn” or “pee-can” person?
2/3 cup freshly grated Parmesan cheese
1/2 cup chopped pecans
4 large garlic cloves minced
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper
2/3 cup olive oil or avocado oil
In a food processor or blender, pulse basil, parmesan cheese, pecans, garlic, salt and pepper. While motor is running, add in the oil. Continue to pulse until smooth. Set aside.
4 to 6 medium-size chicken breasts
1/3 cup balsamic vinegar
1/4 cup low-sodium soy sauce or tamari
2 cloves garlic, minced
Whisk together balsamic vinegar, soy sauce and garlic to make marinade. Marinate the chicken in a large container for at least 20 minutes, up 4 hours. Heat the grill to medium-high heat (or prepare a charcoal grill).
Place chicken on prepared grill and cook for 4 to 6 minutes (depending on thickness of chicken breast). Flip over and repeat on other side. Continue to grill until chicken is no longer pink and internal temperature reaches at least 165 F. Remove and cover with foil until ready to eat.
Serve by spooning 2 tablespoons of pecan pesto on top of each chicken breast over a bed of greens. Makes 4 to 6 servings.
Food Combining Is Trending, but Does it Actually Work?
Food combining is a nutritional approach that advocates for eating foods in specific groups to optimize digestion. We examine the science behind the trend.Your go-to breakfast is a bowl of oatmeal with almond butter and frozen raspberries. A healthy mix of carbs, protein and natural sugars, right? Not if you subscribe to food combining, a nutritional approach that’s been trending recently. But is there any reason you should be paying attention to which foods you eat together? Let’s examine.
Recipes courtesy of American Pecan Council. Some recipes have been adapted.
MEDITERRANEAN PECAN PASTA SALAD
1/4 cup salt
12 ounces orecchiette pasta or other small pasta
4 cups thinly sliced radicchio
1 cup halved marinated olives (kalamata and green)
1/2 cup marinated artichoke, cut into bite-size pieces
1/3 cup chopped sun-dried tomatoes
1 cup pecan pieces (or pecan halves, chopped), plus optional pecan halves for garnish
3/4 cup chopped parsley or mint (or both)
6 ounces feta cheese
1 navel orange, divided into slices
2 cups chopped spinach
Bottled lemon vinaigrette (optional)
Freshly cracked black pepper
Bring a large pot of water to a boil with 1/4 cup of salt. When water is bubbling, add in pasta, allow water to come back to a boil, then start timer for about 10 minutes. When pasta is cooked, al dente, drain and rinse under cold water. Set aside.
In a large clear bowl, layer half of the radicchio on the bottom. Sprinkle half of the olives, artichoke and tomato on top. Next, spread out half of the pasta, 1/2 cup of pecans, half of the parsley, 3 ounces of crumbled feta and half the orange slices.
Snickers made a special pecan bar for fall -- but it's already sold out
Snickers debuted a Snickers Pecan Bar Wednesday, conjuring up all sorts of chocolate pecan pie vibes. You feel them, too? This version was available only online, but by Wednesday night it had already sold out.Chances of buying any more sounded slim. A message on the website said customers could enter their email address to be notified "if we restock."The bars were being sold as a 15-pack for $30. They're set to begin shipping September 30.
Add the spinach, then repeat layering steps with the radicchio, olives, artichoke, tomato, pasta, pecans, parsley, feta and orange.
If using dressing, add to taste after layering is complete. (Dressing is a nice touch, but it isn’t necessary with all of the oils and vinegars from the marinated ingredients). Season with fresh pepper and refrigerate for about an hour before serving. Makes 12 to 16 servings.
CAULIFLOWER PECAN POPPERS
3/4 cup raw pecan halves or pieces
1/4 cup brown rice flour
3/4 teaspoon sea salt, divided
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3/4 cup water
1 head cauliflower, cut into florets (about 6 cups)
Preheat oven to 425 F. In a food processor, pulse pecans into a flour-like consistency (be careful not to turn into butter).
In a large bowl, mix together pecan “flour,” brown rice flour, 1/4 teaspoon salt, paprika, garlic powder and black pepper. Add water and mix into a batter-consistency.
Add cauliflower florets to bowl and toss to coat until all of the batter is used. Place on parchment-lined baking sheet and sprinkle with remaining 1/2 teaspoon of salt.
Bake for 15 minutes, remove from oven and flip florets, and bake an additional 10 minutes, until golden. Serve as is or with a side of hot sauce, marinara or ranch dressing. Makes 6 cups of pecan poppers.
PECAN-CRUSTED HONEY MUSTARD SALMON IN FOIL
What is a Hummingbird Pancake?
This uniquely-named pancake is an update on the classic hummingbird cake: a delicious mixture of bananas, pineapple, and pecans, all topped with cream cheese frosting. No feathers included!This hummingbird pancake recipe takes the cake's classic flavors and transforms them into fluffy, moist, and delicious pancakes that can be eaten for breakfast, lunch, or dinner.
1/4 cup Dijon mustard
2 tablespoons honey
2 tablespoons avocado oil or olive oil
2 cloves garlic crushed
Juice of 1/2 lemon (about 2 tablespoons)
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
2 pounds salmon filet (skin on or off)
1 cup finely chopped pecans
2 tablespoons fresh parsley
Preheat the oven to 400 F or heat a grill to medium heat. Begin by whisking honey mustard ingredients: Dijon mustard, honey, oil, garlic, lemon juice, paprika and salt.
Line a large baking sheet with foil and coat with cooking spray. Place the salmon in the middle of the foil. Spoon the honey mustard over the salmon, then top with pecans. Fold the foil over the top of the salmon so it is completely covered.
For the oven, bake for about 15 minutes, depending on thickness of salmon. For anything thicker than 1 inch, you will need a few extra minutes.
Remove fish from oven, set oven to broil, carefully peel back top of foil (you may have some steam here), then return fish to oven under the broiler for 2 minutes.
For the grill, transfer foil pack to the hot grill. Cook for 13 to 14 minutes, or until salmon is almost cooked through. Carefully open the top of the foil, then continue to cook for another 2 to 3 minutes, or until salmon is cooked though. Serve hot. Serves 4 to 6.
PECAN APPLE STUFFING
1 pound mild Italian sausage
1 tablespoon olive oil or pecan oil
1 yellow onion, diced
3 celery stalks, chopped
3 garlic cloves, minced
12 ounces packaged herb seasoned cubed stuffing
2 cups tart apples, chopped (about 3 small apples)
1 1/2 cups pecan halves
1 1/2 cups chicken broth
1 to 2 teaspoons salt
1/2 teaspoon black pepper
Preheat oven to 350 F. Grease a large casserole dish or 9-inch-by-13-inchpan with nonstick spray. Set aside.
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In a large skillet, brown Italian sausage, breaking it up into crumbles. Drain on paper towels. Discard excess grease. In the same pan, add olive oil and heat over medium heat. Sauté onions, celery and garlic for 2 to 3 minutes, or until starting to soften and fragrant.
In a large bowl, stir together cooked sausage, sautéed onion mixture, stuffing cubes, apples and pecans. Add 1 cup of broth and stir to combine.
If stuffing mixture is too dry, add additional 1/2 cup of broth or more, if desired. Be careful not to add too much liquid. Season with salt and pepper and stir to combine.
Transfer stuffing to prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes. Serve immediately. Serves 18.
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Johnathan L. Wright is the food and drink editor of RGJ Media, part of the USA Today Network. Join @RGJTaste on, and .
This article originally appeared on Reno Gazette Journal:
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