Candied Pecans

Put 1/2 cup pecans in small saucepan. Add 1/4 cup sugar and 1/4 cup water. Bring to simmer, stirring constantly. Simmer about 7 minutes, or until sugar is thick and sticky. Use your nose to make sure you're not overcooking! Spread pecans on parchment paper to cool.

Pear Pecan Salad

Pear Pecan Salad

Ingredients:
Romaine Lettuce
Diced Pear
Craisins
Candied Pecans
Feta
Diced Red Onion

Dressing:
In blender combine:
4 Tbs Red Wine Vinegar
1/2 Cup Vegetable Oil
4 Tbs Sugar
1/4 tsp pepper
Splash of Tabasco

SOOOO GOOD!

Peanut Butter Split Smoothie

I've been making lots of smoothies in the last month and a half since I can't have most other types of sweets, and came across this fun little recipe from Healthy Appetite with Ellie Krieger.  I was thinking that Shelley may like this recipe when she wants something desserty without the sugar, and I think kids may even like it for a fun healthier alternative for a midday or afternoon snack! 

Ingredients:
1 frozen quartered banana
1/2 cup milk
1/4 cup no fat plain yogurt
2-3 tbsp. peanut butter

Mix all of the above in a blender, and enjoy!

Spicy Grilled Eggplant

Jake and I like to try new veggies and I haven't cooked eggplant in a LOOOONG time, because of how well it went last time! ;) This recipe was great! It came from Kalyn's Kitchen. She always has awesome veggie ideas.

Spicy Grilled Eggplant with Red Pepper and Parsley

(Makes 2 servings, recipe can be doubled or tripled. Adapted from a recipe in Williams-Sonoma Complete Grilling Cookbook.)


1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

spicy sauce:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

Honey Whole Wheat Pancakes (sugarless)

Easy, yummy, healthy pancakes! 

Ingredients:
1 1/4 cup water
1 cup whole wheat kernels
1/4 cup dry milk
1 egg
2 tbsp. oil (or less)
1 tbsp. honey
1/4 tsp. salt
1 tbsp. baking powder

In a blender, mix water, wheat kernels, and dry milk.  Blend on smooth for three minutes.  Add egg, sugar, and salt.  Smooth for 20 seconds.  Add baking powder.  Pulse three times.  Cook immediately on a hot griddle.