Candied Spiced Pecans

Ingredients
3 c pecans
2 T butter
1/2 c light brown sugar *
1 1/2 tsp paprika
2 tsp chile powder
1 T ground cumin
1/4 c cider vinegar
salt, to taste

1. Preheat oven to 350F.
2. Melt butter in 12-in nonstick skillet over medium heat.
3. Add pecans & cook until lightly browned, about 3 min, stirring occasionally.
4. Add brown sugar & stir until sugar is melted onto pecans.
5. Stir in paprika, chile powder, & cumin.
6. Stir in cider vinegar.
7. Cook until vinegar evaporates.
8. Stir in salt to taste.
9. Place pecans in single layer on baking sheet.
10. Bake until crisp, about 4-5 min. Cook longer if pecans aren't sufficiently toasted.

These are terrific by themselves as a snack or as croutons in a salad.

* May substitute Splenda Brown Sugar, taking care of measurement (not 1:1 substitution).

From Southwestern Vegeterian by Stephan Pyles

Curried Butternut Squash Soup

Ingredients
2 tsp EVOO
1 c leek, thinly sliced *
1 T curry powder
1 T brown sugar **
3/4 tsp ground cumin
1/4 tsp ground red pepper
5 garlic cloves, chopped
6 c butternut squash (about 3 lbs), seeded & chopped
6 c water
4 c Granny Smith apple (about 1 lb), cored & chopped
1/3 c whipping cream
3/4 tsp salt
2/3 fresh cilantro, minced (optional)

Directions

1. Heat oil in 2 qt pot. Add leek & next 5 ingredients (through garlic).


2. Cook 2 min, stirring frequently.


3. Add squash, water, and apple. Bring to boil.


4. Cover, reduce heat, & simmer 25 min or until squash & apple are fork-tender.


5. Puree soup using immersion blender.


6. Stir in cream & salt.


7. Cook 1 minute or until heated through.


8. Sprinkle each serving with cilantro.

* May substitute combination of shallot and green onion.
** May substitute Splenda Brown Sugar. Be careful about measurement. It is not 1:1.

Yield 10 servings (1 c each)

Nutritional info Cal 139, Fat 4.3g (sat 2g), Protein 2g, Chol 11mg, Calcium 87mg, Sodium 188mg, Fiber 6g, Iron 1.5mg, Carb 26.5g

From Cooking Light