Raw Oatmeal Nutty Balls (adapted from MindBodyGreen.com)

 

Ingredients:

(makes approximately 20-22 balls; this recipe can be doubled)

1 cup oats

1/2 cup shredded sweetened coconut (or unsweetened)

1/4 cup sliced almonds

2 tbsp chia seeds

1 tbsp flax seeds

2-3 tbsp almond milk

1/2  tsp vanilla

2 tbsp organic peanut butter (or almond butter)

3 tbsp agave

Method:

1.  Mix the oats, coconut, almonds, chia and flax seeds in a large bowl.

2. Add the almond milk and vanilla, and mix well.

3. Add the peanut butter and agave, and work it into the mix using your hands.

4. Mold the mixture into 1 inch tight balls by packing a palm full of mixture back and forth.

5. Place the balls onto a cookie sheet covered with wax paper, and refrigerate for 2 – 3 hours.

6. Enjoy the healthy and delicious snack!

Easy Chicken Makhani

As you probably know by now, I am always trying  out different recipes from around the world,  but I guess it has been awhile since I made Indian food.  My husband made a comment about that.   I could tell that he was slightly annoyed  that he hasn’t had his Indian “fix”,  but he wouldn’t come right out and say it, because he knows he gets a darn good meal every night – whether Moroccan, or Persian, or French influenced!  I was short on time, and made this chicken in no time at all.   Served over white  basmati rice, it was delicious indeed.  Will have to explore India more often 🙂

Ingredients:

1/4 cup vegetable oil, or olive oil

1 large red onion, finely chopped

5 garlic cloves, minced

1/2 inch ginger, peeled and grated

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp red chili powder

1/2 tsp turmeric

1/2 tsp garam masala

1 tsp salt

1/2 tsp black pepper

2 lb chicken breasts, cut into 1 1/2 inch cubes

6 oz can tomato paste

1/2 stick butter

1 pint heavy cream (or less, for a lower fat version)

handful fresh coriander leaves

Method:

1)  In a large pot, heat the oil over medium high heat.   Add the onions, and fry for a few minutes until they are medium brown in color.

2) Add the garlic and ginger. Saute for a couple minutes until fragrant.

3) Lower the heat to medium, and add the spices. Stir quickly to blend.

4) Turn the heat to high, add in the chicken breast.   Allow the chicken to get slightly browned, and stir to ensure that the outer part of all the  chicken cubes has cooked well.

5) Lower heat to medium, add in the tomato paste, and stir to work it into the chicken. Add in a little water to blend it in. ( There may still be some clumps of tomato paste but as you stir and go to next step they will blend in). Cook for a few minutes,

6)  Add in the butter, and stir to incorporate.

7) Lower heat to low-medium, and add in the heavy cream.  Stir to blend well, and let simmer until the chicken is thoroughly cooked through.

8) Garnish with fresh coriander leaves, and serve over basmati rice.

Thai-Indian Stirfry Curry

Thai-Indian Stirfry Curry

{click on link above for recipe} I entered the Food 52 Contest for “Best Dark, Leafy Greens”; I doubt I will win but, I really liked this recipe and how I was able to sneak in some kale without any complaints.  I hope you will try it out!

Date Mocha “Donut Holes” (adapted from barre3.com)

Ingredients:

1 cup pitted dates (soaked in warm water if hard)

4 tbsp raw cacao powder

1 cup raw almonds

1 tsp vanilla

1/4 tsp salt

1/2 tsp instant coffee mixed in 4 tbsp boiling water

finely shredded coconut for rolling

Method:

1.  Combine all ingredients in a food processor, until you get a cookie dough consistency

2. Using a teaspoon, scoop out about a donut ball sized amount, and roll between your palms to create a “donut ball”

3. Roll in coconut flakes, and repeat with remaining dough

4. Place donut holes on a cookie sheet, and freeze for approximately 1 hour before serving

5. Store in refrigerator.

Chicken in saffron cream sauce

Ingredients:
4 chicken breasts ( halve them so you end up with 8 thin filets)

1/2 cup flour

Sea salt and pepper

Red pepper flakes

Paprika

Greek seasonings (such as oregano, basil parsley)

3-4 tablespoons olive oil

3-4 tablespoons butter

2 shallots, sliced

1/2 cup organic chicken stock

1 cup heavy cream

1/4 teaspoon saffron, crushed

Garnish: chopped fresh basil, chopped fresh chives

Method:

1)  Pound the chicken breasts so that they are flattened.  Meanwhile heat up the olive oil and butter

in a large saute pan on med-high

2) Mix the flour and and spices together, and dredge the chicken in this flour mixture.

3) Add the chicken to the pan, and sauté one side until golden brown.  Add in the shallots, and turn the chicken to sauté the other side

4) After both sides are golden brown, add in the chicken stock.  Simmer on low for about 5-6 minutes.

5) Crush the saffron in a mortar and pestle.  Warm  heavy cream in a microwave.  Add the crushed saffron to the warmed heavy cream, stir well until you see that beautiful cognac reddish color.

6) Add the heavy cream mix to the chicken, and turn heat off. Let the chicken stand for a few minutes to absorb the saffron flavor.  Garnish w/ the fresh herbs.  Serve over pasta or rice.

 

 

 

Jerusalem Roasted Sweet Potatoes and Figs

Roasted Sweet Potatoes and Fresh Figs (adapted from “Jerusalem”)

Ingredients:

4 medium yams

5 tablespoons olive oil

1 tsp sea salt

1/2 tsp freshly ground pepper

1/2 tsp paprika

4 tbsp balsamic glaze

1 1/2 tbsp fig jam

5 -6 dried Turkish figs ( or fresh figs)

12 green onions, halved lengthwise and cut into 
1 1/2-inch segments

1 red jalapeno, thinly sliced

Method:

1. Preheat oven to 475 degrees. Wash the yams, halve them lengthwise, and then cut each half into 3 long wedges.   Place in a large bowl, and mix well to coat with 3 tablespoons of the olive oil, salt, black pepper, and paprika.

2. Spread the wedges out, skin side down, on a baking sheet and cook for about 
20  minutes, until they are soft but not mushy. Remove from the oven and leave to cool, then arrange on serving plate.

3. While the yams are baking, mix the balsamic glaze with the fig jam in a small bowl.  Meanwhile soak the dried figs in a bowl of boiling water for a few minutes to soften.   Chop up the figs ( I removed the hard center part)

4. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes.

5. Dot the figs among the wedges, and then spoon the balsamic-fig mixture over the wedges.

 

Porterhouse steak with sauce vierge

delicious recipe from saveur.com …. here’s the link:  http://www.saveur.com/article/Recipes/Grilled-Steak-with-Sauce-Vierge?cmpid=enews061003&spPodID=020&spMailingID=5512805&spUserID=Mjg3NzU5MjAyNDUS1&spJobID=322029555&spReportId=MzIyMDI5NTU1S0

notes:  the Vierge sauce was very flavorful and salty due to the anchovies….so no need to add any extra salt.  This sauce would be equally as good on fish or chicken, or even grilled veggies.

After chopping all the ingredients for the sauce, and adding the olive oil, I thought it  was a still a  bit too chunky – so I used my immersion blender for a few seconds to blend the sauce.

 

 

Whole Roasted Chicken Marrakesh

 

I just made this up, (in a rush), using ingredients on hand… it looks a bit messy in the picture,   but was very delicious, so I had to share!

Ingredients:

1 whole organic chicken roaster

fresh garlic

fresh herbs, such as oregano, thyme, mint, parsley 

kosher salt 

fresh black pepper

paprika

green olives

1 onion, sliced

olive oil

fresh lemon juice

jarred tomato sauce (about a cup)

 

Method:

Preheat the oven to 425 degrees.  Remove excess fat from chicken, and wash thoroughly  (sometimes I soak the chicken in a bath of water and kosher salt to get rid of the poultry-ish smell).  Place the chicken in a roasting pan.

In mini cuisinart, grind together the garlic, herbs and spices.  Rub this marinade on the chicken and under the skin. 

Pour about 1/4 cup  olive oil  and the sauce over the chicken. 

Scatter the olives and onions around the chicken. 

Bake uncovered for an hour, or until done. 

 

Veggie Recipes from “Jerusalem”

Picture courtesy of NY Times

Here’s a link to  some delicious vegetarian recipes from the authors of  “Jerusalem”.    http://well.blogs.nytimes.com/2012/11/13/thanksgiving-from-jerusalem/

These recipes were in an article for Thanksgiving recipes, but these could absolutely be made any time of the year!!  I think I am going to pick up some sweet potatoes today after seeing this picture!

The book, which Ottolenghi wrote with his friend Sami Tamimi , explores the fascinating history, culture and people of Jerusalem through its various cuisines… so try a recipe or two, and get a taste of Jerusalem on your dining table!

Jerusalem Style Eggplant

Inspired by a recipe in one of my favorite cookbooks,  Jerusalem. I didn’t have much time and all the ingredients to make the original recipe, but next time for sure I will!

Ingredients:

12 – 14  baby eggplants, halved

1/4 cup olive oil

kosher salt

black pepper

1/2 tsp ras el hanout

1/2 tsp cumin powder

1/4 tsp cinnamon

fresh mint, garnish

2 medium onions, thinly sliced

olive oil for frying onions

fresh lemon juice

yogurt (optional)

Method:

Preheat the oven to 425 degrees.

Lay the eggplants on a baking sheet, cut side up.  Brush them with a good coating of olive oil, then sprinkle liberally with  the salt and pepper.  Sprinkle the remaining spices on the eggplants, and roast in oven for about 25-30 minutes.

Meanwhile, in a large frying pan, heat up the olive oil.  Add the onions, and cook for  7- 8 minutes, stirring often until the onions become caramelized and brown in some places.

Take the eggplants out of the oven, and place on serving dish.   Squeeze some fresh lemon juice over the eggplants; chop up some fresh mint and scatter over the eggplants, then layer on the fried onions.

~ Note:  can serve w/ a dollop of yogurt on top of each eggplant