Pecan Day!

Even though the month of April has been declared "Pecan Month" today is National Pecan Day.  On March 25, 1775 George Washington planted pecan trees at Mount Vernon.  The trees were a gift from Thomas Jefferson. 

Pecans are America's only "native nut".  The name pecan is from the Algonquin Indian word paccan or pakan, meaning "a nut so hard it had to be cracked with a stone."   The Algonquins also referred to walnuts and hickory nuts as paccans.


Here are just a few reasons to regularly add pecans to your diet:

• Pecans have cholesterol lowering properties and are good for your heart.
• Pecans are rich in natural antioxidants which may help prevent certain cancers.
• Pecans may protect the mind.
• Pecans play an important role in weight control because they are nutrient dense.

In honor of Pecan Day, here are a few of my favorite pecan recipes.  (I really wanted to include one for pecan pie and the pecan bars I made this past holiday season but decided I'd stick to healthier recipes to highlight the pecan's healthful benefits.)

Spinach Strawberry Pecan Salad / Vinaigrette Dressing

Ingredients:

1 lb ounces fresh torn spinach or baby spinach

1 pint cleaned and sliced strawberries

1 1/2 cups candied pecan halves or pieces

2 to 3 ounces blue cheese or goat cheese, crumbled, optional

Vinaigrette Dressing Ingredients:

2/3 cup white vinegar

1/2 cup granulated sugar

3 to 4 green onions, chopped
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons poppy seeds
Preparation:
Toss spinach with sliced strawberries, pecans, and cheese, if using.
Prepare your vinaigrette dressing for the spinach, strawberry and pecan salad. Combine first 5 ingredients in blender; cover and process until smooth. With blender running, gradually add oil in a slow, steady stream through opening in lid. Process until thick and smooth. Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill.

When ready to serve, drizzle half the vinaigrette dressing over the salad. Toss the salad to distribute the dressing. Add the rest of the dressing and toss again.
Serves 4 to 6.

Sugar Spiced Pecans1 lb. pecan halves
1 c. sugar
¾ t. salt
1 ¾ t. cinnamon
1 c. water
1 t. vanilla
Toast pecans on baking sheet for 10 minutes at 300°F.  Combine all ingredients, except pecans and vanilla, in small pan.  Cook about 5 minutes (until syrup spins a small thread).  Remove from heat and add pecans and vanilla.  Stir quickly until syrup crystallizes.  Pour onto buttered platter.  Separate nuts rapidly (but gently) and cool before serving.  (To add Easter appeal, wrap individual handfuls of pecans in spring-colored plastic wrap and tie with ribbon). 
Courtesy: Georgia Pecan Commission




Lemon Pecan Green Beans

1 lb. fresh green beans
Salt to taste

1 T. olive oil

¼ c. green onions (sliced)

¼ c. pecans (chopped, toasted)

1 t. dried rosemary

2 t. fresh lemon juice
2 t. lemon rind (grated)
Wash beans and remove ends.  Sprinkle with salt.  Arrange beans in a steamer basket and place over boiling water.  Cover and steam for approximately 10 minutes, or until crisp-tender.  Plunge green beans into cold water to stop cooking process.  Drain and set aside.  In large skillet, heat olive oil over medium heat.  Add green onions and cook, stirring constantly, for three minutes.  Add green beans, pecans, rosemary and lemon juice.  Cook, stirring constantly, until mixture is thoroughly heated.  Sprinkle with lemon rind and garnish with lemon slice or fresh rosemary sprigs if desired.
Courtesy: Georgia Pecan Commission