eclaire (what's in a) name?

after a manic couple of weeks at school, i lucked out with a six-day weekend – a combination of the thanksgiving holiday and a snow day. yay!

so i thought i’d take this extra time and share a recipe for delicious glazed pecans, plus a list of my favorite thanksgiving recipes.

i know thanksgiving is right around the corner, but perhaps you’re still looking for that elusive side dish that would round out the meal perfectly?

or maybe you’re trying to find the perfect vegetarian option to serve instead of (or along with) the turkey?

or maybe you plan your thanksgiving meal quite close to the actual day?

no judgment here on any of these counts – i just hope the list below can help you!

• entrees:
  • broccoli quiche
  • butternut squash lasagna
  • spinach quiche
  • spinach souffle
  • stuffed squash
• side dishes:
  • cherry, almond, apple stuffing
  • cranberry relish
  • green beans w/glazed pecans
  • sweet & sour cabbage w/tempeh
• desserts:
  • my favorite pie crust
  • persimmon spice bread
  • pumpkin bread

if your thanksgiving meal is planned out already, then perhaps this recipe for glazed pecans will entice you. we used to purchase spicy-sweet pecans from trader joe’s, but i figured that it would be a lot cheaper to make them at home.

all you have to do is melt sugar, chili powder, and salt in a pan, and toss in some toasted pecans. we love throwing these pecans on top of salads, soups, and even sauteeing them in the green bean recipe above.

i hope you all have a wonderful thanksgiving, and eat lots of delicious food with good friends and family!

one year ago: cranberry relish
two years ago: sweet & sour cabbage with tempeh

glazed pecans

adapted from broke ass gourmet

• 1/4lb pecans
• 1/4c sugar
• 4t chili powder
• two dashes of salt
• dash of cayenne pepper, if you desire a little more spice
  ______________________________

1. toast the pecans in a pan over medium heat – it should take about 5 mins, but watch them carefully so they don’t burn
2. put the pecans into a bowl, wipe out the pan, and pour in the sugar, chili powder, salt, and cayenne
3. heat the sugar mixture over medium heat until the sugar melts
4. toss in the pecans and stir to coat well
5. dump the pecans onto wax paper and allow to cool completely
6. use a knife to break up the pecans into quarters, and serve in salads, on soups, or eat on their own!