Tag: pecans

Arugula Salad with Blue Cheese, Figs and Pecans

Leave a comment
This is a fantastic salad to start off a special meal. It is hearty in flavor, so make sure to follow it with something dramatic, or include it as part of a grilled meal.
Even better, make a lot, add some bread and a nice bottle of Johannesburg Riesling and make it into a meal.
Ingredients:
8 cups of Arugula greens
1 cup of crumbled Blue Cheese, either Maytag Blue or Roquefort would be perfect
½ cup roasted or candied Pecans
½ cup Pecan or Walnut oil, any other vegetable oil can be substituted, but not olive oil.
½ cup Balsamic Vinegar
¼ cup Green Onions
½ tsp. Sugar
Salt and freshly ground Black Pepper to taste
5 to 6 dried Mission Figs, depending on the size.
Preparation:
Thoroughly wash the greens and let them sit in the colander to drain. They should be completely dry before tossing. This is the perfect time to drag out your salad spinner.
Toast the pecans in a preheated 175 degree oven on a cookie sheet for just 4 to 5 min. Watch them so they don’t burn. If using candied pecans, they don’t need to be roasted.
Now, put the figs, oil, vinegar, sugar and salt and pepper into the food processor. A small mini version food processor is perfect for this.
I find that I can emulsify the vinaigrette much better, if the oil is chilled. Make it by adding a little oil at a time, as in a classical vinaigrette preparation. Mix thoroughly until the vinaigrette is thickened and emulsified. If you want to be old school and whisk it together, that works as well.
Take your greens and toss with the blue cheese, green onions, pecans and then the vinaigrette. Toss thoroughly and serve immediately.

Healthy Salad Recipe: Arugula, Strawberries, and Blue Cheese

Leave a comment

This is one of my all time favorites. It is perfect for a light salad, but yet it’s packed with flavor. I do think the key is the candied pecan, but you can substitute any other candied nut.

Ingredients:

6 cups cups of washed Rocket/Arugula

1 cup of sliced Strawberries

1 cup of Candied Pecans or other suitable nut

1/4 cup of finely chopped Green Onion

1/2 cup of Crumbled Blue Cheese

Strawberry Vinaigrette:

6 Tbsp of Pecan, Walnut Oil or other nut oil

3 Tbsp of Red Wine or Champagne Vinegar, more to taste if desired

2 Tbsp pureed Strawberries

1-2 tsp Sea Salt

Preparation:

Wash and thoroughly dry the greens. I find a salad spinner is perfect for this. Portion out the greens into the individual bowls and then add all other ingredients.

Finish with a salad dressing of your choice, but a strawberry vinaigrette would be perfect. To make the strawberry dressing, add all ingredients into a bowl and add one half of the oil and then while whisking, add in the additional oil until emulsified.

Note: I always store my nut oils in the refrigerator. This has two benefits. One, it keeps the oil fresh and secondly, it makes the oil emulsify infinitely better.

Healthy Salad Recipe: Arugula, Strawberries, and Blue Cheese

This is one of my all time favorites. It is perfect for a light salad, but yet it’s packed with flavor. I do think the key is the candied pecan, but you can substitute any other candied nut.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cups of washed Rocket/Arugula
  • 1 cup of sliced Strawberries
  • 1 cup of Candied Pecans or other suitable nut
  • 1/4 cup of finely chopped Green Onion
  • 1/2 cup of Crumbled Blue Cheese
Strawberry Vinaigrette:
  • 6 Tbsp of Pecan Walnut Oil or other nut oil
  • 3 Tbsp of Red Wine or Champagne Vinegar more to taste if desired
  • 2 Tbsp pureed Strawberries
  • 1-2 tsp Sea Salt

Equipment

  • Bowl

Method
 

  1. Wash and thoroughly dry the greens. I find a salad spinner is perfect for this. Portion out the greens into the individual bowls and then add all other ingredients.
  2. Finish with a salad dressing of your choice, but a strawberry vinaigrette would be perfect. To make the strawberry dressing, add all ingredients into a bowl and add one half of the oil and then while whisking, add in the additional oil until emulsified.
Note: I always store my nut oils in the refrigerator. This has two benefits. One, it keeps the oil fresh and secondly, it makes the oil emulsify infinitely better.

    Notes

    Enjoy my recipes, 

    Tried this recipe?

    Let us know how it was!

    Grandma Ethel’s Best Pecan Pie Recipe

    Leave a comment

    I have been asked for this recipe so many times, I can’t count, so here it is, my Grandma Ethel’s Pecan Pie. As a child, I could not get enough of this pie, and I really do think that my grandma’s recipe is the best. Sweet, and rich, but not overpowering.

    It is easy to make, and only needs tender loving care to produce the best pie you’ve ever tasted. It creates a true Southern classic.

    What makes this pecan pie different?

    I believe the key to this pie is the combination of light and dark brown sugar.

    This recipe makes enough for 2- 9″ regular pies:

    Ingredients:

    2 -9″ regular uncooked Pie shells, not deep dish.

    2 cups chopped Pecans

    1 1/2 cups Light Corn Syrup (Karo is my favorite)

    3/4 cup Light Brown Sugar

    3/4 cup Dark Brown Sugar

    5 Eggs

    1 stick melted Butter

    2 tsp. Vanilla Extract

    Pinch of Salt

    Preparation:

    Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Remove the pecans and increase the heat to 400 degrees.

    Beat the eggs, and mix together with, corn syrup, light and dark sugar, vanilla and a pinch of salt. Add in the melted butter and mix thoroughly. Place 1/2 of the pecans into the bottom of the pie shells.

    Pour the filling into the 2 uncooked pie shells; sprinkle the rest of the pecans on top. Carefully place on the middle rack of the oven. Cook for 10 minutes at 400, and then reduce heat to 350 degrees and continue cooking for 35 to 45 min. until golden brown.

    Allow to cool thoroughly before serving. They may be made the day before.

    Grandma Ethel’s Best Pecan Pie Recipe

    I have been asked for this recipe so many times, I can’t count, so here it is, my Grandma Ethel’s Pecan Pie. As a child, I could not get enough of this pie, and I really do think that my grandma’s recipe is the best. Sweet, and rich, but not overpowering.
    It is easy to make, and only needs tender loving care to produce the best pie you’ve ever tasted. I believe the key to this pie is the combination of light and dark brown sugar. It creates a true Southern classic.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 55 minutes
    Servings: 8
    Course: Dessert
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 9″ regular uncooked Pie shells not deep dish.
    • 2 cups chopped Pecans
    • 1 1/2 cups Light Corn Syrup Karo is my favorite
    • 3/4 cup Light Brown Sugar
    • 3/4 cup Dark Brown Sugar
    • 5 Eggs
    • 1 stick of melted Butter
    • 2 tsp. Vanilla Extract
    • Pinch Salt

    Equipment

    • 2 Pie Crusts 9"

    Method
     

    1. Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Remove the pecans and increase the heat to 400 degrees.
    2. Beat the eggs, and mix together with, corn syrup, light and dark sugar, vanilla and a pinch of salt. Add in the melted butter and mix thoroughly. Place 1/2 of the pecans into the bottom of the pie shells.
    3. Pour the filling into the 2 uncooked pie shells; sprinkle the rest of the pecans on top. Carefully place on the middle rack of the oven. Cook for 10 minutes at 400, and then reduce heat to 350 degrees and continue cooking for 35 to 45 min. until golden brown.
    4. Allow to cool thoroughly before serving. They may be made the day before.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!