Learning to Cook

I have always been surrounded by wonderful cooks and bakers. While this has been delightful for my taste buds, I always wondered if I would ever be able to cook like them. When I lived in Brazil, I was forced to learn how to cook because the ingredients at my disposal were so different. The experience was, at first, frustrating. But, once I began to experiment, the world of cooking opened up to me. My recipe box is now brimming, and I thought others might be interested in trying some of the recipes I have found. I haven’t tried them all yet, but I plan to in the future! I hope you enjoy, and please feel free to add your own suggestions/comments.

Saturday, September 26, 2009

Orange Chipotle-Spiced Pecan Mix

Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.

Yield
2 1/2 cups (serving size: 2 tablespoons)

Ingredients
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Preparation
1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

Nutritional Information
Calories:
91 (76% from fat)
Fat:
7.7g (sat 0.7g,mono 4.6g,poly 2.4g)
Protein:
1.2g
Carbohydrate:
4.8g
Fiber:
0.8g
Cholesterol:
0.0mg
Iron:
0.3mg
Sodium:
98mg
Calcium:
1mg
Laura Zapalowski, Cooking Light, NOVEMBER 2008
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