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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, November 29, 2006

Stay away from my brownies and cookies!

Among our many leftovers from Thanksgiving weekend are 2 large bags of pecans. We bought them from my mother-in-law for her chorus fundraiser. While I am obsessed with baking, I am just as obsessed with keeping nuts out of my baked goods. Nothing pains me more than biting into a seemingly pristine chocolate chip cookie, only to find NUTS. But I do like snacking on them, so I think I'm going to try this recipe (modified a bit from recipecottage.com):

Sugar-coated pecans

1 tablespoon egg whites
1/2 teaspoon vanilla
2 cups pecan halves purchased from your mother-in-law
1/4 cup sugar (I'm going to use Splenda)
2 teaspoons ground cinnamon

Preheat oven to 300 degrees. In a large bowl, beat egg whites until foamy. Add vanilla and stir. Toss pecans in the egg white mixture, then sprinkle the coated nuts with sugar and cinnamon. Spread in a single layer on a baking sheet and bake for 30 minutes or until the pecans are browned. Remove from cookie sheet and cool on waxed paper.


1 Comments:

at 6:10 PM Blogger Byron McCauley said...

Amy, it's a shame how good these pecans are.

Almost as good as my friend, Chelsea's, spicy pecans. She uses lots of butter and brown sugar.

SinfulL

 
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