Sugared Pecans

Well, Fall is here. There is a wonderful little nip in the air, leaves are turning colors, and moms, cooks, and bakers all have that glazed look in their eye, because they know that if it's fall, the holiday party season is just around the corner.
You can hear a scream in the distance. That is the sound of list making, party planning, and the dread fear of having  all your food befall some disaster right in front of the in laws. Or it is the sound of the dieter tiring to loose those last few pounds so they can fit in the new party dress. or ... ( fill in the blank)...

Of course as kids we never thought of those things, fall meant Halloween, which meant "Candy!"

This one is easy. My Gram  included them in her care packages every Christmas. Oh, and I dare you to stop at one.

1 1/2 cups pecans halves
3 egg whites
Pinch salt
1/2  cup granulated sugar
1/2 packed brown sugar
1 teaspoon cream of tarter

Preheat oven to 300°F.




 Put egg whites into a stand up mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

 Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the cream of tarter to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper.

 Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready - crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.

Makes 12-24 cookies, depending on the size.

New Year's Resolutions and Feasts.

Are you making your New Year's Resolutions yet? Or did you give up on that stuff years ago? Well if you do, did, are planning too keep reading.




Many of us tried on our favorite party clothes this Christmas Party season, looked in the mirror and grimaced. If we could put the thing on at all.

See most of us gain a couple of pounds a year if we don't do anything to keep it off. We're such couch potatoes, and junk food addicts.



I don't know how many of you are aware of this but there is even what I call Vegan Junk food. Ok so it doesn't contain any animal products or bi-products, but there is still no point to eating it. Except that we re such junk food junkies. I'm sorry but a cookie is a cookie whether it is make the traditional way with white sugar flour, eggs and butter or not.

So what about that New Year's thing?



Who’s going to stop smoking?

How about loose weight?



Notice how most of our resolutions are health related?



Ok, who’s concerned about debt?

Why else do we make resolutions? Why do we break them?

I again am going to make that same resolution as I do every year. I’m going to lose weight, and get in shape.

My apartment is on the second floor, and I’m tired of being winded when I get to the top of the stairs.

So, I’ll be telling you about things as I go along- New diets, new programs and such. This will still primarily a food blog, but hopefully about more healthy choices.

All right now here is your New Year's feast for a good New Year. And its healthy too.

Black eyed pears are a staple for Southern Americans on New Years, and I'm not talking about the band, al though ....

Differnet day

Hoppin' John By Diana Rattray, About.com Guide

slight variation by me.


Ingredients:

•1 pound dried black-eyed peas

•2 small smoked ham hocks or meaty ham bone

•2 medium onions, divided

•3 large cloves garlic, halved

•1 bay leaf

•1 cup long-grain white rice

•1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved

•1 medium red bell pepper, chopped

•1/2 green bell pepper, chopped

•3 ribs celery, chopped

•1/2 teaspoon dried thyme leaves

•3/4 teaspoon ground cumin

•3/4 teaspoon salt

•4 green onions, sliced

Preparation:

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.

Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.


I cook mine in a crock pot and let them simmer all day.
The other ingedients I leave out is Creole Seasoning and hot peppers. This recipe is "kicky" enough.
Well try it both ways. See what you think.



To you're heath America!