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Creative Cookery Healthy Living Well Stocked Pantry

Save Money On Your Food Shopping With These Ideas

One of the biggest money drainers in life is grocery shopping. You wouldn’t think so, but if you look at how much money you spend per month on food, you’ll see that you don’t just spend what you budget per week. You’re buying extra sandwiches while out at work, you’re tagging on that extra coffee twice a day from your favorite coffee shop. It all adds up and it all works to drain your wallet when you don’t intend it to. But there are smart and savvy ways to save money on your grocery trip. Read on and I share some.

Save Money On Your Food Shopping With These Ideas

What you need is a way to save money on your groceries so that you are spending what you want and need to spend, and no more than that. For example, those expensive coffees twice a day become so much cheaper when you buy a coffee machine and learn with the guide How To Make Nitro Cold Brew Coffee At Home. Once you know how to do it, you can stop wasting cash with Starbucks. With that in mind, here are even more money-saving ideas for your shopping!

1. Eat Before You Shop

In this day of technology, everyone seems to shop online. However, if you are someone who prefers to shop in the store and see the food you are buying, you need to make sure that you eat before you shop. You can always find more deals and see more delicious food when you shop on an empty stomach. So, avoid the hungry growls when you shop and you can shop smarter with it!

2. Always Write a Home Menu and List

It’s more of a chore to decide what to eat for your meals than it is to shop for them sometimes, but you can save a lot of money by going through what you have and writing down meals that you can make out of it. Once you have done this, you only need to buy what’s missing plus toiletries and you are going to save huge amounts of cash. Write it all out in a list and cross everything off as you shop.

3. Save Money by Buying Special Offers When You Can

You know what the staples are for your food cupboard and for your cleaning cupboards. A good way to save money is to buy those staples when you see them on special to keep your cupboard filled up. Canned goods and baking goods are especially the most important to buy on offer, and you can buy meat at cut prices and freeze it into portions to save money and have food on standby.

4. Always Compare Prices to Save Money

Let’s say that there are six different supermarkets in your town. One of the best things that you can do is to use an online comparison website. You enter your shopping list in it and compare the prices for all the grocery stores nearby. Not only will you save money, but you may discover a new brand that you love, as well.

5. Downsize Your Name Brands

You don’t have to be a brand snob to have a preference for some items. You could prefer a Starbucks coffee over instant, and then end up loving your homebrew instead. Either way, look at the cost between brand and store-bought and you’ll see a difference!

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[one_third] Healthy Eating Worksheet [/one_third]
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Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

Download Now [/two_third_last]

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Cooking Techniques Healthy Living Well Stocked Pantry

Freeze Favorite Comfort Foods: Tips for Home Cooks

With the increasing pace of modern life, frozen foods have become very popular and often take up more than two isles at your local grocery store. Look at the options, and you’ll find that most of them are versions of our favorite comfort foods. However, along with the convenience often comes a reduction in nutrition.

But it doesn’t have to be that way. Did you know that you can create home-made frozen comfort foods?

Freeze Favorite Comfort Foods: Tips for Home Cooks

When you freeze your pre-cooked comfort food, you can prepare it when you have time, freeze it, and then enjoy it when the time is right. Here are a few tips to help you do that.

Know What Not to Freeze

don't free theseBefore you freeze any of your home-cooked comfort foods, make sure you are aware of what you can and can not freeze. Let’s start with the foods that don’t freeze very well. This ensures you aren’t ruining ingredients that could have otherwise have been used for some tasty dishes.

For starters, you should never freeze plain cream-based ingredients, such as milk or sour cream, yogurt, or cottage cheese. These foodstuffs do not defrost well. This goes for cream-based soups, as well.

You also want to avoid certain fruits and vegetables, including citrus fruit, cucumbers, watermelon, and lettuce. Their high water content makes them bad candidates for freezing.

Cooked eggs and uncooked potato chunks also don’t freeze very well. If you want to freeze potatoes, they should either be raw or be mashed.

Learn How Long to Freeze Foods

The next important thing you need to know is the approximate storage time. Most things do have an expiration date even while in the freezer. While the food might not be spoiled, however, it will definitely decrease in quality and flavor if you go past the recommended times.

Food that tends to last the longest in the freezer is uncooked poultry and uncooked wild game, which should be fine for 9-12 months. After that, poultry parts, roast, steak, and other meat that is uncooked will freeze the longest, usually between 3 and 12 months, depending on what it is. Soup, stew, and casserole can be frozen for about 2-3 months. Luncheon meats, hot dogs, bacon, and ham can be frozen for about 1-2 months.

Here’s a handy freezer-time chart. Are your favorite comfort foods (or their ingredients) there?

freezer times

For more guidelines, download this refrigerator and freezer storage chart from the Food & Drug Administration.

Take Up as Little Space as Possible

If you are freezing a lot of foods and ingredients, you are going to take up too much space in your freezer and run out of room. A better idea is to try to stack freezer bags, which take up a lot less space, but can still be labeled and organized. For example, if you have soup or chili, let it cool off after cooking, then pour it in freezer plastic bags. Let them lay flat, then place them in the freezer. No matter what you store food in, make sure it is labeled not only with what the container contains but the date you froze it.

You can find freezer storage bags in your local grocery store. These bags are thicker than standard plastic bags and often come with space that is treated so that it is easier to write on. That said, I’d still recommend using a permanent marker. Not only will it write more easily on the bag’s surface, but it will also resist rubbing off.


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[one_third] Healthy Eating Worksheet [/one_third]
[two_third_last]

Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

Download Now [/two_third_last]

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Restaurant News & Reviews Well Stocked Pantry

Hot Food Trends Predicted for 2018

I’ve always thought it kind of crazy: There exist food trends — ingredients, diet plans and food styles that become the “it” thing in food. The Specialty Food Association’s (SFA) Trendspotter Panel recently announced their predictions for what will be hot trends in 2018.

The panel, formed from the SFA’s thriving community of food artisans, importers, and entrepreneurs, draws perspectives from retail, foodservice, strategic marketing, and culinary education.

“Macro trends like sustainability and health are converging in the 2018 trends,” says Denise Purcell, head of content for the Specialty Food Association. “The Panel is predicting more algae and other plant-based proteins and products meant to reduce food waste, as well as growth in the use of functional ingredients like activated charcoal, which is a base for the so-called ‘goth’ foods. But, while a lot of these trends speak to health and better-for-you choices, consumers’ demand for deeper flavor exploration is still strong, as evidenced by the interest in Filipino and regional Middle Eastern foods.”

Hot Food Trends Predicted for 2018

Predictions for the Top 10 Food Trends of 2018

Food Trends #1: Plant-based foods.

food trend - algae-based foodsPlant-based options are proliferating in many categories beyond meat substitutes. Segments like cheese and frozen desserts are enjoying growth in plant-based subcategories. As for meat alternatives, algae is winning fans. 2018 will bring more plant-based convenience foods too.

I’ve found that algae-based foods are improving in flavor from when I first started seeing them any years ago. One of the main benefits of using algae in food is its sustainability. But there are health benefits, as well, including evidence that consuming various forms of algae can help with weight loss, hay fever, diabetes, stress, fatigue, anxiety, depression and premenstrual syndrome. People have been consuming algae at least as far back as the Aztec civilization of the 14th century.

Food Trends #2: Upcycled products.

As consumers become more aware of how much food is wasted in the U.S., upcycled products made of ingredients and scraps that would have otherwise been discarded will hold bigger appeal. We’re already seeing pressed juice made from imperfect fruit, chips made from fruit pulp, and snack bars made from spent grain from the beermaking process. Expect more to hit the market in the coming year.

There was a time that using recycled food in this way was less than appealing, but just because food isn’t choice, doesn’t mean it isn’t edible. For an overview of upcycled food and the companies that make these types of products, check out this article on MarthaStewart.com.

Food Trends #3: Filipino cuisine.

Food trend - Filipino cuisineOften overshadowed by other Asian cuisines, the foods of the Philippines have not yet captured a broad U.S. audience. That’s shifting, as American palates have become more sophisticated and attuned to the complex flavors and bitter or sour notes of Filipino dishes. Chefs and tastemakers are taking to this cuisine that infuses Asian and Latin flavors, and #filipinofoodmovement, founded in 2012 to create awareness and appreciation of Filipino culinary arts, is a growing force.

Filipino cuisine is influenced by Malaysian, Indonesian, Indian, Chinese, Spanish and American cooking. According to Wikipedia, “Filipino cuisine centers around the combination of sweet, sour, and salty, although in Bicol, the Cordilleras and among Muslim Filipinos, spicy is a base of cooking flavor.” If you wish to experiment with some Filipino recipes, check out these resources:

Food Trends #4: Goth food.

Food trend - Activated charcoalPossibly a reaction to the 2017’s deluge of rainbow and unicorn foods, black is the new black. Activated charcoal — produced by heating coconut shells to extremely high temperatures until they are carbonized — is gaining superfood status for its reported detoxifying attributes and is being used as a surprising twist in everything from pizza crust to lemonade to ice cream. We’ll see it spread in the coming year.

I had no idea this was a thing until I received this report. But I found several resources that you can explore if you are interested.

Food Trends #5: Alt-Sweet.

Food trend - alternatives to sugarWith sugar topping the list of dietary watch-outs, consumers continue to look to alternative sweeteners for lower glycemic impact, fewer added-sugar calories, and intriguing sweet flavors as well as sustainable footprints. Syrups made from dates, sorghum, and even yacon and sun root will join monk fruit on the market as emerging options for sweet.

The problem I have with this trend is that people think if what they are using as a sweetener isn’t cane sugar it is automatically healthier. However, sugar is sugar is sugar, regardless of what plant you get it from. So be careful with how you interpret the “healthiness” of an alternative sweetener.

Food Trends #6: Product labeling 2.0.

Food trend - more detailed food labelingMore is more when it comes to product labeling. Consumers will seek greater on-label visibility into the farms, ingredient sources, and supply chain of each item in their shopping basket. GMO transparency is among the most prioritized details, but shoppers want new depths of information across the spectrum, including Fair Trade certification, responsible production, and no animal testing.

Labeling has always been an issue. Many companies bend the truth to get you to buy something. I’ve talked about organic labeling before, but there is also the “gluten-free” label that shows up on things like milk — like milk ever had gluten, to begin with. And don’t get me started about “light” vs. “lite”!

Food Trends #7: Root to stem.

Food trend - root to stemBetween nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking — using the entire fruit or vegetable, including things like stems or leaves that are less commonly eaten. I would assume that eating more stems in your food would increase the fiber content, a very good thing, but I could not find any information to substantiate that idea.

Food Trends #8: Cannabis cuisine.

As more states legalize recreational marijuana, the varieties of pot-enhanced food and beverage will increase. Look out for continued interest and acceptance in a host of snacks, treats, and beverages with a little something extra.

It is interesting that the Specialty Food Association felt the need to add this caveat: They recognize that Federal law prohibits the possession, sale or distribution of marijuana, but its sale and use is declared legal under some state laws. In recognizing cannabis as a food trend, the SFA in no way endorses or encourages activities which are in violation of state or Federal law.

And now I’m going to put in my two bits, however unpopular they may be. I am totally against the legalization of marijuana. That stuff is lipophilic, which means “loves lipids.” Guess what makes up every cell membrane in your body? That’s right, lipids! When you consume cannabis, it stays in your body for a very long time. In fact, your hair can test positive for marijuana use a year or more after your last use. In addition, marijuana use can cause brain damage. I have friends who used to be very smart who are no longer because of pot use. I’m sorry, but marijuana is not comparable to alcohol, which you piss out of your body within hours.

O.K. I’ll get off my soapbox now.

Food Trends #9: A (deeper) feast from the Middle East.

Foods like hummus, pita, and falafel were easy entry points, but now consumers are ready to explore the deep traditions, regional differences, and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian, and Lebanese influences rising to the top.

Personally, I’m a big fan of Middle Eastern cuisine. I’ve been to many restaurants featuring this cuisine and what I like the most is that you can find richly flavorful food that doesn’t burn your tongue off or aggravate your stomach.

Food Trends #10: The rise of traditional bread.

Food trend - traditional breadAlthough much attention has been placed on gluten-free options in recent years, the traditional side of bakery has also been elevated by the same sourcing and fine-tuned production processes we see with proteins and vegetables. Bakers are using local grains, milling the day before baking, and incorporating long proofing times, re-inventing what good bread means.

There’s nothing better than a richly flavored, freshly baked loaf of bread, am I right?

More Trends on the Way

The Trendspotter Panel also mentioned a few other trends that we might see growing in popularity:

  • cricket flour and non-grain sustainable proteins;
  • fermented foods;
  • cocktail mixers and bitters for home use;
  • savory flavors where one would expect sweet;
  • pasture-raised animals for welfare, better health, and taste;
  • bananas transformed into milks, snacks, frozen desserts, and flours and baking mixes.
  • eating for beauty with products like collagen-infused foods (like collagen-infused beer);
  • moringa as the new superfood;
  • mushrooms (extracts, powdered, or whole) as a functional ingredient in everything from chocolate to lattes.

[one_fourth] please comment below [/one_fourth][three_fourth_last]

So, what do you think of these trends? Any of them especially appeal to you? Any give you pause? I’d love to hear your thoughts, so post them in a comment below!

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Olive Oil: How Much Should You Use in Your Meals?

Olive oil is a traditional cooking commodity. It is known mostly in the Mediterranean diet world, but has since been used as a healthy cooking oil alternative, and has appeared in many restaurants and stocked the shelves in grocery stores. There is olive oil and extra virgin olive oil, which has a lower acidity and is said to have more flavor. Olive oil is used mainly for cooking but has also been used in beauty products such as scrubs, soaps, and cosmetics.

How Much Olive Oil Should You Use in Your Meals?
Guest Post by Sarah Jones

Benefits of Olive oil

Olive oil is known to be rich in monounsaturated fatty acids. Created by pressing whole olives, this oil is said to have some excellent benefits. These types of acids are healthy alternatives to trans fats and saturated fats. Olive oil and its components are meant to aid in the prevention of cardiovascular issues like stroke, high blood pressure, and high cholesterol. It is also said to help reduce inflammation and reduce problems associated with the lining of particular blood vessels.

Pricing

Olive oil is usually reasonably priced. It can be found in most supermarket stores. Oil that is an extra virgin or that is highly refined can be a bit more expensive, but the flavors of these types are said to be more robust. Europe has a vast region dedicated to growing olives to produce oil, and if crops are affected by disease or inclement weather, it can influence the pricing of the oil. Other oils can be substituted, but some will be higher priced, such as truffle oil. Olive oil is easy to find and is priced well for consumers.

Appearance

Olive oil is usually in a container that is glass or plastic. It should be a green color, and you should be able to see through it. Try to avoid oil that is very yellowish. Cloudiness in the oil is acceptable, as this might mean that it is unfiltered. The labels on the bottles should tell you this, and also if it is virgin or extra virgin olive oil.

Cooking with Olive Oil

The primary use of olive oil is for cooking purposes. People use oil to fry or to cook fish or vegetables. Some drizzle the oil over pieces of bread or on salads too. It is a popular butter-replacement choice and is also used in mashed and on baked potatoes. Olive oil can be added to certain sauces to create an excellent flavor. It can also serve as a healthy substitute for other ingredients. Stir Frying or pan-frying vegetables with olive oil is commonly done, and you can also use a little over eggs and toast or drizzle some over rice. It is used in many different recipes and can add moisture and flavor to make an incredible meal.

Quantity

Olive oil can be used in specific quantities to reap the maximum health benefits. If recipes call for more or less, then use the recommended amount to make your meal properly. The U.S. Food and Drug Administration suggests that two tablespoons per day are the recommended amount. It is a recommended quantity, not a requirement. You can get your two tablespoons by cooking with the oil, using it on your salad, in a smoothie, in soup, or any other way you need for your meals.

Olive oil should be used in moderation in your cooking and your meals. Too much of it may ruin not only the taste of your food but also may cause some issues, as it increases the amount of the oil that your body isn’t used to. Recipes may call for specific amounts of the oil, and that should be followed. Avoid drowning all your food items in it. A few tablespoons on your food or in your cooking can boost the flavor and deliver some excellent health benefits.

Sarah Jones

About the Author

Sarah writes for Simmer and Zest. She loves to cook, but she also likes to dig deeper and find out how to make the most out of one’s kitchen.



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Cooking Techniques Well Stocked Pantry

5 Simple Tricks For Tastier Meals

With many things in life, it’s often the smallest of tweaks and touches that make all the difference. This is certainly true when it comes to food. If you’ve been getting bored of your usual meals, and wondering how you can make them that much more satisfying, here are five simple changes you can make for tastier meals.

boiling water
By Moyan Brenn from Anzio, Italy (Cooking) [CC BY 2.0], via Wikimedia Commons

Stop Preparing Garlic and Onions in Advance

As you’ve probably learned by experience, chopping up onions and garlic releases sharp, strong odors that can be overpowering in a meal. You might be tempted to prepare them in advance, but it’s best to do this at the last minute. You may also want to try soaking chopped onions and garlic in baking soda and water before they’re added to the meal. This will subdue some of the pungency, and create a much more balanced flavor.

Keep Your Fats Fresh

The fats contained in oils, butter and nuts can go rancid incredibly quickly, producing off flavors when they’re added to your cooking. To keep this from happening, start keeping their exposure to light and oxygen at a minimum. Keep your butter and nuts frozen, keep any nut-based oils in the fridge, and vegetable oils in a dark pantry.

organic vegetables
By Elina Mark (Own work) [CC BY-SA 3.0], via Wikimedia Commons

Start Shopping Organic

The main reason to shop organic is avoiding pesticides and the risk of super bugs in the produce you eat. However, many will agree that organic foods taste much better than regular, processed foods. Because organic ingredients cost more to buy from vendors, many companies that sell them go the extra mile in making sure they taste great. From the vegetables you regularly pick up in your grocery shopping to the best organic coffee on the market, there are all kinds of foods you can swap out.

Wait for the Pan to Heat Up

The second you add food to a pan, the temperature of the surface will drop. Don’t make the common mistake of rushing the preheating stage when you’re cooking. Give it a little while, waiting for the oil in the pan to simmer before dropping in vegetables. When you’re frying proteins, on the other hand, you should wait for those first tiny wisps of smoke to rise from the oil.

Stop Throwing Out the Fond

When you finish cooking, and see all those brown, caramelized bits sticking to the base of the pan, your first reaction might be to throw it all out. Resist this urge! This residue is bursting with potent, savory flavor, which can make all the difference to how your food tastes. Instead, get into the habit of deglazing your pans with some kind of liquid. Wine, juice and broth are all good choices. Then, scrape the fond free with a spoon or spatula, and incorporate it in the finished meal. For a creamier sauce, stir in a little sour cream. Yum!

There you have five simple habits you can get into that will make your cooking tastier. Obviously, everyone has their own palate, but keep experimenting with these kinds of creative tricks, and soon you’ll figure out which ones work for you.

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Ingredients: Is Your Meal Completely Healthy?

Do you read the ingredients when you buy processed, packaged or prepared foods at the grocery store? If you’re interested in eating a wholesome diet, like I am, you might do a lot of research into nutritious meals and healthy ingredients to make sure you’re getting your daily vitamins and minerals. Maybe your research let you to Carma’s Cookery!

ingredients in processed and packaged foods
Image Source

But, no matter how much research you do, can you be sure that your meal completely healthy? Unfortunately, food manufacturers add some dubious ingredients to preserve their food and give it a certain taste, color, or texture. Some of those additions are harmless, but others are not. The next time you go food shopping, scan the labels for some of these ingredients.

Ingredients Highlight #1: Carrageenan

irish mossCarrageenan comes from an edible seaweed known as Irish Moss, and it is widely used in the food industry for its gelling, thickening, and stabilizing properties. The problem with carrageenan is that it’s not digestible and has no nutritional value.

Carrageenan is particularly destructive to the digestive system, and it causes inflammation, leading to ulceration and bleeding. Other carrageenan side effects include leaky gut syndrome, cancer, and it has been linked to diabetes. Unfortunately, health enthusiasts are likely to have a lot of carrageenans in their kitchen, as it’s commonly found in almond milk, coconut milk, most organic foods, and some Starbucks drinks with soy milk.

Ingredients Highlight #2: Palm Oil

palm oilWhen a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. This might not mean much to you, but essentially it means that food with palm oil can sit on a supermarket shelf for years without rotting or growing stale.

If you’ve ever eaten food two years after you first bought it, you should be suspicious if it still tastes fine. Take a good look at those instant noodles. Also, eating junk food with trans fats raises your “bad” LDL cholesterol and triglycerides and lowers your “good” HDL. These fats also increase your risk of blood clots and heart attack.

Ingredients Highlight #3: Yellow #5 (Tartrazine/ E102)

yellow #5 is used in corn chips, among other thingsYellow #5 is a synthetic lemon yellow dye widely used in the making of potato chips, jams, candy, drinks and even pet food. It is also added to shampoo and other cosmetic products.

The Food Standards Agency in the UK issued a warning in 2008 that certain food colorings, including Yellow #5, caused behavioral changes in children that included loss of concentration and impulsive, hard-to-control activity. Yellow #5 has also been linked to asthma, migraines, thyroid cancer, anxiety, clinical depression, blurred vision, purple spots on your skin and unexplainable itchy skin.

Ingredients Highlight #4: High-Fructose Corn Syrup (HFCS)

high fructose corn syrupHigh-fructose corn syrup is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose. It is sweeter and cheaper than regular sugar, and therefore it has become a staple ingredient in most processed food.

In fact, some studies have linked HFCS to the increasing obesity rates in America. Although households trying to eat well may have purged their cabinets of foods like soda, candy, salad dressing, and frozen junk food, HFCS can also be found in juice, bread, breakfast cereals, and even cough syrup.

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[one_third] Healthy Eating Worksheet [/one_third]
[two_third_last]

Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

Download Now [/two_third_last]

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Well Stocked Pantry

Pecan Pie Can Be So Addictive

By Thomas Byers

The Origin of the Pecan

Many people think that pecans came to the New World from Europe but actually, the pecans were here and were a part of the Native Americans’ diet long before the first European ever set foot in what became the present-day United States. Nuts like pecans were a very important protein to the Native Americans.

It was not until the French settled New Orléans that the first wonderful desserts began to be made from the pecans the French Settlers found growing in the area. A similar desert to pralines had been made in France but it was made from almonds and it was much different from the pralines that were soon made and sold in what came to be the French Quarter of old New Orléans. Today you will find tons of pecans being turned every day into delicious pralines and sold all over New Orléans.

The Origin of Pecan Pie

I have often wondered how that first pecan pie came to be. It is known that the pie was being made and sold in the French Quarter of New Orléans as early as 1750 and maybe before. And with all the wonderful cooks and chefs in New Orléans, it wasn’t long before all different kinds of pecan pie were being cooked and served in New Orléans.

One of the most famous variations is a Chocolate Pecan Pie and it is very popular all over New Orléans and as far west as Texas and you’ll find it being served all over the entire gulf coast.

You’ll also find miniature pecan pies served all over the south and the miniature pecan pie is now very popular as far east as North Carolina and as far west as Seattle. You’ll find them made many different ways but one of the main ingredients that never changes are the pecans.

Working with Pecans

Some people will tell you they must have the freshest pecans possible for their delicious pecan pies while other people like to shell the pecans, freeze them and then take them out of the freezer and produce delicious pecan pies with them. Pecans can be shelled and frozen in the freezer for up to a year with no change in their taste.

One of the recent tricks that people have started doing with pecans is they grind just a few of the pecans very fine and add those finely ground pecans to their pecan pie recipes. When you add just a couple of tablespoons of fine ground pecans to a delicious homemade pecan pie it adds a deeper flavor of pecans to your pecan pie that you can’t get any other way.

If you love pecans then you just have to make yourself some delicious glazed and baked pecans. To a pound of pecans, you want to add a cup of butter and a half cup of brown sugar and stir everything up together and bake your pecan mixture on a baking pan for 45 minutes in a 350-degree oven and you’ll get pecans that will be oh so tasty and delicious.

Serving Pecans

My Grandmother used to make these delicious glazed and baked pecans and they are so wonderful. We used to have homemade vanilla ice cream with a big spoon of glazed and baked pecans on top of the ice cream. You won’t ever taste anything quite as delicious.

But there is nothing that can ever compare to the taste of a big piece of pecan pie fresh baked from the oven with a big spoon of whipped cream on top of it. And I have come up with a secret ingredient that you can add to a homemade pecan pie that just takes it to a whole new level.

If you would like that recipe for delicious homemade pecan pie just Click Here Now. You will find a recipe that includes several secret ingredients and almost everyone that tries this pecan pie says that it is one of if not the best pecan pies that they have ever tasted.

And be sure to check out Chocolate Pecan Pie which is quickly becoming popular all over the southern United States. Let me ask you a very serious question. Have you ever tasted pralines? If not then you owe it to yourself to make some delicious homemade pralines very soon. I hope there is a delicious pecan pie in your future very soon.

On a Personal Note

Over the last thirty years while working as an award winning Chef I have worked a lot with pecans and I hope you will check out all the wonderful recipes I have for pecan pie and be sure if you love pecans that you click this link and check out the recipe for pecan pralines which are oh so delicious and easy to make.

If you’ve never tried pralines then now is the time to make and enjoy delicious homemade pralines and maybe just maybe there will be a delicious homemade pecan pie in your future.


About the Author

Thomas ByersThomas Byers is an award winning Chef with about forty plus years of experience. He loves to cook and share recipes. He has won many barbecue and chili cook-off contests. In the last forty plus years, he has won over $150,000 in cash prizes for his cooking. In 1998, he was named number 3 In The 10 Best Chefs In Florida.


 

Create Your Own Unique Pie!

Your Perfect Pie by Carma SpenceDoes pie making daunt you? Are you wary of deviating from any pie-recipe you find, for fear that you’ll ruin the flavor of the resulting pie?

It doesn’t have to be that way!

Pie-Palooza 2017 is brought to you by Your Perfect Pie, a cookbook that breaks down pies into easily made component parts so you can unleash your pie-making creativity. Available on Amazon in both print and Kindle formats. Grab your copy today and start creating your perfect pie!


 

Welcome to Carma's Cookery's Pie-Palooza 2017 - A month of pie legend, lore and love

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