Rae Udy

RECIPES: Pecan Mushroom Pate, Spicy Pecans, Slim Sweet Potato Pie with Pecan Crust

By Rae Udy

Pecans are often a high point for the upcoming holiday season. What would Thanksgiving or Christmas be without the traditional pecan pie? But pecans can be enjoyed year round in a variety of fun and unique dishes.
Pecans add crunch and delicious flavor to Pecan Mushroom Pate. This tasty appetizer is great served warm with pita chips or chilled with whole grain crackers or pretzels at any special function or family get together.
Easy to make Spicy Pecans adds 10 grams of high quality protein to a tasty snack. If you don’t like hot and spicy, decrease or omit the cayenne pepper to your taste.
Pecans and dessert were made for each other. Slim Sweet Potato Pie is nestled in a crisp and crunchy Pecan Crust. Each slice contains seven grams fat, two grams fiber, five grams protein and less than 250 calories. This nutritious pie is also rich in potassium, calcium and iron.
Source: www.nutritiondata.com/facts-C00001-01c20oT.html

PECAN MUSHROOM PATE
2 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1 1/2 (one and one-half ) cups sliced fresh mushrooms
1 cup pecans
1 tablespoon lemon juice
2 teaspoons soy sauce
Dash of white pepper
4 tablespoons cream cheese
Garnish with: finely chopped pecans, fresh parsley sprigs, pimiento strips or sweet red pepper strips

In a large skillet, melt butter. Add onion, garlic, and mushrooms. Cook and stir until tender but not browned. Pour mixture into food processor and add pecans, lemon juice, soy sauce, pepper and cream cheese. Process until mixture is smooth. Spoon into a serving bowl. Top with garnish of your choice. Serve with whole grain crackers, thick slices of crusty French bread, fresh vegetables or toasted slices of whole wheat bread. Yields about two cups dip to serve eight.

SPICY PECANS
1 tablespoon butter, melted
1 cup pecan halves
1/2 teaspoon each: salt, pepper, crushed thyme, dried rosemary, cayenne and cumin

In a large heavy skillet, melt butter over medium heat. Add pecan halves to hot skillet with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted dark brown, about three to five minutes. Remove from heat. Cool to room temperature and store in covered container. Yields one cup.

SLIM SWEET POTATO PIE with PECAN CRUST
1 1/2 (one and one-half) cups whole wheat flour
2 Tablespoons brown sugar
2 Tablespoons butter
1 egg
¼ (one-quarter) cup finely chopped pecans
FILLING
1 17-ounce can sweet potatoes, in light syrup
1/3 cup low-fat yogurt
¼ (one-quarter) cup brown sugar
1 tablespoon unbleached white flour
½ (one-half) teaspoon each: ground ginger, nutmeg and cinnamon
¼ (one-quarter) teaspoon ground cloves
2 egg whites
½ (one-half) cup skim or soy milk

Heat oven to 400 degrees. In mixing bowl, combine crust ingredients and mix at medium speed of electric mixer until crumbly. Press mixture onto bottom and along sides of 9-inch spring-form pan. Bake for eight minutes or until lightly browned. Remove from oven and set aside to cool. Drain sweet potatoes, reserving one-quarter cup syrup. Using food processor, process sweet potatoes until mashed. Add yogurt, flour and spices. Process a few seconds until blended. Pour in egg whites, milk and reserved sweet potato syrup and blend about one minute. Pour sweet potato mixture into crust. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 50 to 60 minutes, or until knife inserted in center comes out clean. Remove from oven and cool twenty minutes. Cover top with a sheet of plastic and place in refrigerator for at least four hours to chill. Yields ten servings.