Saturday, March 23, 2013

‘Eatmore’ Fudge Squares

From: http://chocolatecoveredkatie.com/2013/02/15/healthy-eatmore-fudge-chocolate-bars/
Servers:  6

  • 6-8 pitted medjool dates (if you use smaller dates, double it.)
  • 1/2 cup almonds, unsalted
  • 1/2 cup walnuts, unsalted
  • 1/2 cup old fashioned oats
  • 1/4 cup unsweetened cocoa powder
  • 3 -4 large ripe bananas
  • 4 tbsp nut butter
  • 1/4 cup more unsweetened cocoa powder
  • 4 pitted medjool dates (if you use smaller dates, double it.) (optional)
  • *If you reduce the cocoa powder, you can reduce the number of dates mixed in with the banana.
Break the bananas into 1/2 - 1 inch pieces.  Put in freezer for minimum of 1 hour, but not longer than 2 hours.  You don't need them as hard as a rock, but having them frozen most of the way through will result in creamier ice cream.

Mix together dates, almonds, walnuts, oats, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon. Mix together bananas, nut butter, dates, and other 1/4 cup cocoa powder in the food processor until well blended. Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 6 squares. Re-freeze whatever you don’t eat, and enjoy at another time!

This recipe is very forgiving.  If you have an extra banana, put it in.  I don't usually measure the cocoa.  I just take a soup spoon and use a generous scoop.  I do the same with the nut butter.  The layer of crust will be fairly thin.  You can easily double it for a thicker crust.  Most everything can be adjusted to taste.

Single-Lady Apple Crumble

From:  http://chocolatecoveredkatie.com/2012/11/15/single-serving-apple-crumble/

Serves: 6

  • 6 medium-sized apple, diced small
  • 12 tbsp milk of choice
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 8 Majool dates
  • optional add-ins: walnuts, raisins, etc.
  • 1 cup old fashioned oats
  • 6 tbsp sorghum flour
  • 6 tbsp Olive oil
Preheat oven to 350 F and grease an oven-safe dish. (I used a shallow casserole dish)  In a small mixing bowl, combine first five ingredients (and optional add-ins, if desired). Stir well. In a separate mixing bowl, combine remaining three ingredients and stir well. Now mix everything together and pour into the greased dish. (If you like a more-crumbly crumble, increase the amounts of the last three ingredients.) Bake 40 minutes (because I changed baking dishes I am not sure on the time.  40 min is from the original recipe), then turn the oven to high-broil for 2-3 minutes. Turn off heat, but let sit in oven 15 more minutes.

Sunday, March 17, 2013

Beets and Caramelized Onions with Feta

From: http://www.epicurious.com/recipes/food/views/Beets-and-Caramelized-Onions-with-Feta-108478
Serves: 4

  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 3 tablespoons olive oil
  • 2 (15-oz) cans small whole beets, drained and quartered (or halved if very small) * I boiled 3 beets until they could easily be pierced by a fork.
  • 3 oz crumbled feta (1/2 cup)
  • 1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.  Add beets and cheese to dressing, stirring gently to combine. Serve sprinkled with pine nuts.

kale-beet-greens-with-pecans

From: http://www.thesensitivepantry.com/the-sensitive-pantry/2010/3/13/teresas-kale-beet-greens-with-pecans.html
Servers: 6

1 large bunch kale, ribs removed, chopped
1 bunch beet greens, chopped
2 tablespoons olive oil
3 cloves garlic minced
1/2 to 1 teaspoon ginger
3-4 tablespoons of Pecans (you can toast them for about 3-4 minutes to improve flavor)
Orange zest (optional)
Sea salt to taste

Gently clean the kale and beet greens under cool running water.
Remove the stems from the beet greens and chop them into 1/4-1/2 inch pieces.
Remove the ribs from the kale and discard. Chop the kale and beet leaves into 1/2-3/4 inch strips.
Heat the olive oil in a large skillet on medium heat. Add garlic and chopped beet stems. Saute about 5 minutes until garlic and stems are softened.
Add the beet and kale greens and saute adding ginger and salt to taste. (I recommend using freshly grated ginger but powdered ginger will work, as well.) Turn the greens in the pan using a large pair of tongs. The water clinging to the washed greens is typically enough to steam them a bit but, if needed, you can add a few extra tablespoons. Saute until soft—about 5-7 minutes longer.
Serve sprinkled with toasted pecans. A small amount of orange zest, if you have it, provides a colorful garnish for this dish.