Posts Tagged With: pecan

Nopalitos Pulao

Hello friends, Amy here making something different out of the same characters I always eat, again and again and again. Eating more locally and seasonally encourages creativity! Nopalitos, young prickly pear cactus pads of many species, are DELICIOUS but like okra need special care to not let them overpower the texture of a meal. Start by harvesting a tender young pad that still has its true leaves, the little cones at the top of the pads seen in the photo below. As the pad matures, the leaves yellow, fall, and a woody internal structure develops. This might be the last I harvest before a new flush of pads comes with summer rains.

Any large spines or tiny glochids can be quickly singed to ash over an open flame, holding the pad with tongs.

Singed nopalitos can be safely touched and if they turn from bright green to pale olive, they are cooked and ready to be eaten.

To showcase this little harvest I made pulao, an extremely flexible rice pilaf from India. I started with a traditional recipe changing to local veggies and nuts. Whole cinnamon, cloves, cardamom, star anise, Indian bay, fennel and black cumin can be toasted in oil or ghee. I wish I had whole nutmeg or mace to add at the beginning, because I forgot to add them as ground spices later.

Then onion, garlic, ginger and a whole green chile (a serrano frozen from last autumn’s harvest) went in to fry. Followed by Tucson CSA carrots.

Then Tucson CSA zucchini, soaked basmati rice and mint from the garden.

After several years without, I now have a great spearmint patch again. A smart gardener gives plant starts away to friends and family for backups and last year I was a grateful recipient. Anybody need some?

After water, salt and 20 minutes covered over low heat, it was ready.

After fluffing, I toasted some local pecans and sprinkled them as well as the nopalitos on top. A totally new taste for my usual veggie friends. If you like this, you make like Tia Marta’s cholla bud jambalaya.

Categories: Cooking, Gardening, herbs, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , | 1 Comment

Pear Prickly Pear Desert Dessert

Hello, Amy here, preparing a dessert for some new friends completely new to the desert, passing through on their way to Costa Rica. A few pears that had seen some travel were sitting on the kitchen counter…

So I pared, sliced and put them in the oven with a few cubes of frozen prickly pear juice.

After baking and stirring, they looked like this!

Then I made a crumble topping, staring with plenty of desert seeds, from left to right: saguaro, amaranth, chia, barrel cactus.

The bulk of the mixture was mesquite meal, rolled oats, pecan meal, butter, sugar (evaporated cane juice). For seasoning, I used cinnamon, cardamon, dried rose petals and dried ocotillo flowers.

Once mixed, I crumbled the mixture over the pears and put back into the 350 degree F oven to bake until browned and crunchy.

It is best served warm, here with a little homemade goat yogurt, but cream or ice cream works, too!

The recipe can be found in the Desert Harvesters’ Cookbook:

This recipe is so forgiving. I was short on oats so increased the pecans. I doubled the cardamom, traded evaporated cane juice for the brown sugar, substituted water for milk, changed the orange/apple juice to prickly pear, and doubled the seeds. Coconut oil works fine instead of butter for this, too.

 

Amy’s Apple Crisp

2 pounds apples, local organic heirlooms if possible (Or pears. No need to weigh!)

2 tablespoons orange, apple or prickly pear juice (or more)

 

Topping:

1 cup mesquite meal

1 cup rolled oats

1/2 cup seeds, like amaranth, chia, barrel cactus, saguaro

1/3 cup evaporated cane juice or brown sugar (0r less)

1/4 cup chopped pecans

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 pound (1 stick) butter

2 tablespoons milk or water

Slice the fruit into a baking dish, add juice, and bake at 350 degrees while preparing the topping. Mix all the topping ingredients in the food processor, distribute over sliced fruit, and bake at 350-375 degrees F until browned. Enjoy!

 

Categories: Cooking, Edible Flowers, Edible Landscape Plant, fruit, heirloom grains, herbs, medicinal plant, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

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