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Friday-Foodie

FAST Friday Foodie: Skillet Granola

I love granola, but store bought varieties are full of fat and sugar. Recently, I had a real crave though, and decided to give a go at making my own. I decided to try  just a small batch and the skillet seemed like the easiest way to throw this together. I pulled a few nuts and sunflower seeds from my freezer, added some oats, spices, coconut oil and honey and made a delicious toasty granola. If you want to make this in larger quantities, you might want to throw it on a cookie sheet instead and toast in the oven at 350 degrees for maybe ten to fifteen minutes, stirring at least once and checking to be sure it doesn’t get too brown. Once finished and cool, add 2 Tbs of unsweetened coconut flakes. Serve 2 Tbs on a bowl of fresh fruit or oatmeal.

Also great as a small snack. So here’s the recipe:

FAST Friday Foodie: Skillet Granola
Author: 
Recipe type: Breakfast or Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This granola is made with coconut oil, a healthy fat, and has minimal sugar coming from raw honey.
Ingredients
  • 1 tsp coconut oil
  • ¼ cup old fashioned oats
  • 2 Tbs raw sunflower seeds
  • 2 Tbs raw walnut pieces
  • 2 Tbs raw pecan pieces
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp raw honey
  • 2 Tbs unsweetened coconut flakes
Instructions
  1. Heat skillet on medium-high heat
  2. Add coconut oil
  3. When melted, add seeds and nuts
  4. Stir until all are coated with oil
  5. Add spices and continue stirring or shake pan
  6. Continue for 3 to 5 minutes, until nuts smell fragrant and look toasted
  7. Stir in honey until all nuts are coated
  8. Stir for one more minute to allow honey to crystalize to nuts
  9. Pour onto a flat surface and allow to cool
  10. Once cool, stir in 2 Tbs unsweetened coconut flakes
  11. Store in covered container
  12. Serve 2 Tbs on a bowl of fruit or oatmeal
  13. OR eat 2 Tbs as a snack

 

Acorn squash stuffed with wild rice, pecans and cherries

Friday Foodie: Acorn Squash stuffed with wild rice, cherries and pecans

Acorn Squash

Winter squash of all kinds abound this time of year, but Acorn is one of my favs! It’s small, so it cooks  a little faster, and half is the perfect serving size, especially when stuffed with something yummy! First things first though, start by preparing the rice and while the rice is cooking prepare and bake the squash. The rice makes enough to stuff at least four halves.

cherries chopped

To make the rice stuffing, prepare a 12 ounce package of wild rice of your choice. I did mine with 1/2 cup of plain wild rice and 1 cup of brown basmati rice. I added 1/2 tsp of dried sage, a minced clove of garlic, and a diced shallot to the mix and prepared the rice in my rice cooker using vegetable broth instead of water. This takes 45 mins to an hour in my rice cooker, but I don’t mind the extra time as the rice is so nicely steamed and absorbs all the flavors. When the rice was finished, and the cooker went into warm mode, I added 1/2 cup of chopped cherries.

pecans chopped

Right before stuffing the squash, stir in the chopped pecans. While the rice is cooking follow the steps below for preparing the squash.

Split Acorn squash

Cut squash in half using a sturdy knife. I use my Global for all the tough jobs. Scoop the seeds and strings out and discard.

Acorn squash ready for oven

Place halves, cut side down on prepared baking sheet. I cover mine with foil and spread on a thin layer of coconut oil. This adds a nice taste to the squash, but any oil will do. Bake in 450 degree oven for about 40 mins. or until skin is easily pierced with the tip of a knife.

Acorn squash baked

The coconut oil crisps up the tops just how I like them.

Acorn squash stuffed with wild rice, pecans and cherries

Stuff with rice mixture. And voila! Enjoy this incredible mix of deliciousness!

Friday Foodie: Acorn Squash stuffed with wild rice, cherries and pecans
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Acorn squash is a gem, with it's compact size, it cooks up nice and half is the perfect size for a serving.
Ingredients
  • 2 Acorn Squash
  • 12 ounce package of wild rice mix
  • vegetable broth to replace water called for in rice mix
  • ½ tsp dried sage
  • 1 chopped shallot
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • ½ c chopped cherries
  • ½ c chopped pecans
Instructions
  1. Set oven to 450 degrees.
  2. Prepare rice, adding sage, garlic, salt, and shallot to rice cooker.
  3. Use vegetable broth in place of water.
  4. If preparing on stove, sauté shallot and garlic before adding to rice.
  5. While rice is cooking prepare squash.
  6. Line baking sheet with foil and if desired, rub coconut oil over area designated for squash halves.
  7. Cut each squash in half.
  8. Scoop out seeds and strings; discard.
  9. Place cut side down on baking sheet.
  10. Bake for 40 mins. or until shell is easily pierced with tip of knife.
  11. When rice is done, add cherries and allow to steam for a few minutes.
  12. When squash is done, add pecans to rice, and then scoop large spoonful into each half.
  13. Serve and enjoy!