Saturday, September 15, 2012

Pecan, Storage Tips and a Recipe for the Fall Days

Pecan nuts on a tree
The pecan is native to North America; a long time ago Native American tribes used this wonderful nut as a major energy source because of the fatty acids of Omega 6, which today it's still recommended by nutritionist as it can reduce the risk of gallstones in women as well it can reduce LDL cholesterol.

This wonderful nut is harvested from trees in the fall, so right now it's the best time or the peak of the season to enjoy the amazing buttery-crunchy flavor of the pecans.

Tips When Going to The Store to Buy Pecans:

The best pecans you can buy in the grocery store are the unshelled ones is a good way to know you are purchasing a fresh product  - I can tell that after working for so many years - the best thing you can do at the moment of buying them is to avoid nuts with cracked shells; also check the weight, they need to feel heavy for their size and don't rattle when you shake the bag or the can; also if you are buying shelled pecans check the color as they need to look uniform and without any dark spot around the shell; as any grain with high oil content they can turn rancid in less than a month and quickly develop a bitter test, buy small bags and use them as necessary because if you buy large bulks and you are not going to use them on the moment but one good thing is that you can extend their shelve life after you open them by simply placing them in an airtight in the freezer as they can last around 3 years if they are shelled. In-shell pecans can be kept in a cool dry place around 10 months before they get spoiled.

Recipe:

Taken from Vegetarian Times, you can crack the shelled pecan to free the nut from the shell, spread the shelled pecans to dry on a baking sheet fro 24 hours. To toast the nuts once they've dried, place the baking sheet in a 350F oven for about 15 minutes.

  1. Saute sliced sunchockes, rosemary, and garlic; toss with toasted pecans, baby spinach and lemon vinaigrette.
  2. Finely grind 1/2 cup pecans, and comine with spelt flour, mashed banana, and cinnamon for a pancake batter.
  3. Toss cooked spaghetti squash strands with chopped pecans, diced apple, sliced green onion and olive oil.