For the sauce: — 2 tablespoons olive oil — 1 tablespoon butter (it's OK, I swear)-- 2 large cloves of garlic, minced — 3 cups baby spinach — 1/4
cup chopped toasted pecans — 1/4 cup pomegranate seeds
Whole Wheat Banana Nut Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2
cup chopped toasted pecans or walnuts 1/4 cup old fashioned rolled oats
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate chips 1/2
cup chopped toasted pecans or walnuts (optional)
3/4 cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor) 1/3
cup chopped toasted pecans 1 tablespoon olive oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
squares semisweet baking chocolate, finely chopped 1 3/4 cups granulated sugar 4 large eggs 1 cup all - purpose flour, sifted Dash of salt 1
cup chopped toasted pecans * 1 teaspoon vanilla extract Powdered sugar
4 Cups Chopped Romaine Lettuce 6 Green Onion, Finely Chopped 1 1/2 Cups Chopped Cucumbers 1 1/2 Cups Chopped Cooked White Chicken Meat 1 Cup Cilantro Leaves 1/3 Cup Blue Cheese Crumbles 1/3
Cup Chopped Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper
Vegan Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 3/4 cup sucanat or packed dark brown sugar 1 cup canned pure pumpkin 1/3 cup canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted pecans or walnuts
squares semisweet baking chocolate, finely chopped 1 3/4 cups granulated sugar 4 large eggs 1 cup all - purpose flour, sifted Dash of salt 1
cup chopped toasted pecans * 1 teaspoon vanilla
Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2
cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled.
Not exact matches
1/2
cup (100 grams) granulated sugar 1/2
cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2
cups (200 grams) semisweet chocolate chips 1
cup (130 grams) walnuts or
pecans,
toasted and
chopped
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves
chopped (about 4
cups) 1/2
cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2
cups cauliflower florets, thinly sliced on a mandolin 1
cup red and yellow grape tomatoes, halved 1
cup trimmed baby arugula 2
cups cooked sliced chicken breast and / or thighs
cinnamon 1/2
cup mini bittersweet chocolate chips 1/4
cup toasted pecan,
chopped
1
cup leftover chicken breast, finely
chopped 1 large green onion, finely
chopped 3 small stalks of celery, finely
chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4
cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4
cup mayonnaise 1/4
cup plain greek yogurt 6 - 8 large round tomatoes
2 medium shallots, finely
chopped 2
cups pecans,
toasted 1
cup loosely packed cilantro leaves / stems,
chopped 6
cups cooked wild rice
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds,
chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied
pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Finally, I stir in the cooked rice, a
cup of diced peaches and a handful of
chopped toasted pecans.
Pecan - Chocolate Chip Cookies: Add 1 1/2
cups chopped,
toasted pecans with morsels.
ingredients NEAPOLITAN ICE CREAM SANDWICH CAKE cooking spray (for greasing) 6 3.5 - ounces Neopolitan flavored ice cream sandwiches 2
cups frozen whipped topping 1
cup whipped peanut butter 1/4
cup pecans (
toasted, roughly
chopped) 1/2
cup semi-sweet mini chocolate chips (divided)
1
cup fine shredded coconut, like the one is used to make Macaroons 1
cup toasted and finely
chopped pecans 1 good healthy and generous pinch of kosher or sea salt.
You can use any combination you like, but I mixed about 1/2
cup plain low fat granola with 1 - 2 tablespoons each of
chopped pecans, chia seeds, dried cranberries, and
toasted coconut.
;)
Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or Italian bread, including crust, lightly
toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened coconut 1/3
cup (37g) coarsely
chopped pecans 2 large eggs scant 1/3
cup (55g) packed light brown sugar 2/3
cup (160 ml) whole milk 1/2
cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
1/4
cup toasted chopped pecans 1/4
cup salted
toasted pumpkin seeds (pepitas) 4 - 6 oz goat cheese
1/2
cup grade A Maple syrup 3 tablespoons butter 3 teaspoons Nielsen Massey vanilla extract or one vanilla bean 3 eggs 1
cup toasted pecans roughly
chopped About 75 RAW
Pecan Halves, choose the prettiest ones, to decorate the top.
Vegan Banana Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4
cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2
cup sucanat or packed dark brown sugar 1 1/2
cups mashed very ripe bananas 1/4
cup canola or safflower oil 1 teaspoon pure vanilla 1/2
cup chopped toasted nuts (almonds, walnuts or
pecans)
Whole Wheat Pumpkin Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4
cup packed dark brown sugar or sucanat 3/4
cup low - fat plain yogurt 3/4
cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or
pecans
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for
toasted (like almonds, hazelnuts, pistachios, walnuts,
pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
Ingredients: 3
cups all - purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 (29 - ounce) can canned pear halves 1
cup granulated sugar 1/2
cup brown sugar, packed 1
cup vegetable oil 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1
cup chopped walnuts or
pecans, lightly
toasted 3/4
cup powdered sugar
For the Filling: 1
cup heavy cream 1
cup granulated sugar 3 egg yolks 6 tablespoons butter, cut into small pieces 1/2 teaspoon salt 1
cup pecans,
toasted and finely
chopped 1 1/3
cups unsweetened coconut,
toasted
1 disk Martha Stewart Test - Kitchen Pie crust 1/3
cup all - purpose flour, plus more for surface 1/2
cup sugar Pinch of salt 2 eggs, lightly beaten 3 tablespoons bourbon 1/2
cup sorghum bourbonbarrelfoods.com is Martha's recommended resource 1
cup pecans (4 ounces),
toasted and coarsely
chopped 4 ounces semisweet chocolate (preferably 61 percent cacao), finely
chopped (1
cup) 1 stick unsalted butter
1/4 teaspoon salt 1/2
cup flour 2/3
cup chopped nuts like
toasted walnuts or
pecans or dried tart cherries 2 eggs
1/3
cup fat - free mayonnaise 1/3
cup fat - free plain yogurt 1 teaspoon lemon juice 3
cups chopped cooked chicken breast 1 medium red apple, diced 1
cup red grapes, halved 1/2
cup sliced celery 1/2
cup toasted pecans,
chopped 1/4 teaspoon salt 1/4 teaspoon pepper
2 1/2
cups unsweetened nut milk — almond, cashew, or hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2
cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2
cup chopped,
toasted nuts (walnuts, almonds, cashews or
pecans)
Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2
cups cooked, cooled quinoa 2
cups fresh baby kale, coarsely
chopped 1 large apple, coarsely
chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3
cup coarsely
chopped toasted almonds or
pecans
2 1/2
cups pecans,
toasted * and finely
chopped 1
cup graham cracker crumbs 1
cup dark brown sugar, packed 1/2 teaspoon salt 2 tablespoons maple syrup 1/4
cup bourbon 1 teaspoon vanilla 7 ounces dark chocolate
Ingredients 2 acorn squash 2 Tbsp butter, melted dry parsley, dry oregano, pepper, and salt for sprinkling 1/2 lb sweet Italian chicken sausage 1
cup quinoa, rinsed 1/3
cup fresh parsley,
chopped 1/2 tsp dry oregano 2
cups low sodium chicken broth 1/3 -1 / 2
cup feta cheese, crumbled 1/3
cup chopped pecans,
toasted 2 tsp red wine vinegar pinch red pepper flakes Directions Preheat an oven to 425 degrees.
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons
chopped toasted pecans * 2 tablespoons raisins,
chopped 1 shallot, finely diced 1/2
cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
filling 1/4
cup dark brown sugar, packed 2 tbsps granulated sugar 1 tsp ground cinnamon 1/8 tsp coarse or kosher salt 1 1/2 tbsps unsalted butter, melted 1 1/2
cups pecans,
toasted and
chopped
Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3
cup packed light brown sugar 1/2
cup (1 stick) unsalted butter, cut into 4 pieces 1/2
cup light corn syrup 1/2
cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2
cups pecans,
toasted, cooled, and coarsely
chopped 1/2
cup chopped semisweet or bittersweet chocolate
I also added 3/4
cup chopped pecans instead of the strawberries and white chocolate, and
toasted both the oatmeal and the nuts.
Apple Pie Energy Balls:
cups chopped dried apple 1/2
cup dates 1/2 tbsp honey (or other sweetener) 1 tsp nutmeg 2 tbsp cinnamon 1/2
cup toasted pecans
Stir in a
cup of white chocolate chips and, if desired, a 1/2
cup of
toasted chopped nuts like
pecans or walnuts.
Since I was on a maple theme I added 1/2 tsp maple extract with the vanilla and also added 1/2
cup toasted chopped pecans.
1 1/4
cups wild Rice, uncooked 2 1/2
cups stock, vegetable or poultry, or water 1/2
cup dried cranberries 1/3
cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6 scallions, green and white parts, thinly sliced, about 3/4
cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2
cup pecans,
toasted and roughly
chopped Salt, to taste
4 very ripe bananas, peeled and mashed (about 2
cups) 1/2
cup fat - free sour cream (or Greek Style Yogurt) 4 Tbsp butter, melted 2 large eggs 1 tsp vanilla 2
cups unbleached all - purpose flour 3/4
cup sugar 1/2
cup toasted pecans, coarsely
chopped (or walnuts) 1 tsp baking soda 1 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp salt
1
cup whole wheat pastry flour (or white whole wheat flour) 1/2
cup oat flour 1 tablespoon baking powder 1 teaspoon baking soda 1/4
cup sugar 1/2 teaspoon cinnamon 1/3
cup organic canola oil 3/4
cup nonfat yogurt (not Greek) 1/2
cup skim milk 1 large egg 1/2 teaspoon vanilla extract 3/4
cup pecans,
toasted and
chopped 1/2
cup dried cherries
6 T. ground flax seeds, whisked vigorously with 1/2 c. water 2/3
cup canola oil 1/2
cup unsweetened applesauce 1
cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2
cups grated zucchini, packed — about one big zucchini or 3 medium ones 3
cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1
cup chopped pecans,
toasted
ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1
cup maple sugar
PECAN PIE FILLING: 5 tablespoons vegan butter 3/4
cups dark brown sugar 3/4
cups light corn syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2
cups pecans (
toasted, roughly
chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract
pure vanilla extract 3
cups (12 ounces) sifted confectioners» sugar 1/2
cup (2 1/8 ounces)
toasted chopped nuts (such as walnuts,
pecans or hazelnuts)
Filling 4 tablespoons unsalted butter, cut into 1 - inch pieces 1/2
cup granulated sugar 1/4 teaspoon table salt 3 large eggs 1
cup maple syrup, pure, preferably Grade B or Grade A dark amber 1 1/2
cups whole
pecans (6 ounces),
toasted and
chopped into small pieces
I made the recipe as described, but added 1/4
cup DF / GF mini chocolate chips, sprinkled the tops with
chopped,
toasted pecans.