Ingredients, Inc., Recipes and Christmas Gifts

By: Nicole Peterson | Alabama's13.com
Published: December 14, 2009

Maple-Chipotle Spiced Nuts
Prep: 5 minutes
Cook: 25 minutes
Yield: 41/2 cups

Prep: 10 minutes
Cook: 20 minutes
Yield: 8 to 10 servings

Ingredients
2 (6-ounce) packages pecan halves
1 (6-ounce) can whole natural almonds
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chipotle seasoning
3 tablespoons maple syrup
2 egg whites
Cooking spray

Preparation
1. Preheat oven to 325F.

2. Combine pecans, almonds and next 3 ingredients in a large mixing bowl. Stir in maple syrup and egg whites, stirring well. Spread evenly onto a foil-lined baking sheet coated well with cooking spray. Bake at 325F for 10 minutes. Stir mixture and bake an additional 10 to 15 minutes or until crisp. Cool and break into pieces, if needed

Curried Lentil Soup Mix

Ingredients

2 (1 quart) jars with tight-fitting lids
1 pound red lentils
3 teaspoons sea salt
6 tablespoons minced dried onion
2 tablespoons curry powder
1 teaspoons garlic powder
1 pound green lentils
1/2 package (5-ounce) dried apple rings, cut into 1/2-inch pieces
2 tablespoons dried parsley leaves

Directions
1. In bottom of each glass jar, place 8 ounces red lentils; top with 11/2 teaspoon salt, 3 tablespoons dried onion, 1 tablespoon curry powder, 1/2 teaspoon garlic powder, 1/2 pound green lentils, 1/2 cup apple pieces and 1 tablespoon dried parsley. Seal jars and store at room temperature up to 1 month.
2. Prepare labels with cooking instructions; attach to jars. Add to label before giving as a gift:
3. Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally. Makes 8 servings

Dried Cherry and Pistachio Bark
Feel free to double or triple this recipe. To see White Chocolate version, see last weeks post.
Prep: 5 minutes
Cook: 1 minute
Yield: 11/2 pound
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels (I used Nestles semisweet and Hershey’s dark chocolate)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
Preparation
1. Place chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.