COOKING PECANS RECIPES

MIXED GREEN SALAD WITH POMEGRANATE SEEDS, FETA AND …

Mixed Green Salad with Pomegranate Seeds, Feta and … image

Provided by Georgia

Yield 6

Number Of Ingredients 11

Ingredients

6 cups mixed salad greens
1/2 cup pomegranate seeds (from half of 1 fresh pomegranate)
1/2 cup 4 oz. feta or gorgonzola cheese, crumbled
1/2 cup pecan halves
1 cup balsamic vinaigrette (recipe below, or your favorite)
1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 garlic clove (minced)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Steps:

For Vinaigrette:
For Salad:

FLUFFY PUMPKIN PANCAKES RECIPE - NYT COOKING

Fluffy Pumpkin Pancakes Recipe - NYT Cooking image

Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.

Provided by Yossy Arefi

Total Time 30 minutes

Yield 12 to 14 (3 1/2-inch) pancakes

Number Of Ingredients 13

Ingredients

1 1/2 cups/192 grams all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3/4 cup pumpkin purée
2 eggs
3 tablespoons melted butter, plus more for greasing the skillet
1 teaspoon vanilla extract

Steps:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Nutrition Facts : @context http//schema.org, Calories 105, UnsaturatedFatContent 1 gram, CarbohydrateContent 15 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 166 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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