Ras El Hanout Poppyseed Butter Cookies

January 2nd, 2012 § 0 comments § permalink

These are more an adult cookie – sweet, sultry and exotic!

Ingredients

1 butter cookie recipe with orange zest in it
½ tablespoon traditional Ros El Hanout
½ tablespoon brown sugar
½ tablespoon poppyseeds
Rose Petals (optional)

Directions

Prepare the butter cookie dough according to the directions, adding 1 tablespoon orange zest into the mixture. Prepare the butter cookies as per directions. In a small mixing bowl, mix together the rose el hanout, sugar and poppy seeds and mix well. Sprinkle the mixture on the prepared butter cookies. Place one rose petal in the center of the cookie and bake according to directions!

Healthy Junk Bark

December 20th, 2011 § 0 comments § permalink

Serves about 6-8

This simple low calorie snack is perfect for kids and adults. Creativity is the key in this recipe, mixing and matching flavors to create an amazing chocolate experience!

Ingredients

16 ounces semi sweet of bittersweet dark chocolate, chopped or chips
Dried fruit of choice: cranberries, cherries, apricots, blueberries, chopped
Nuts of choice: almonds, pistachios, walnuts, peanuts roasted and chopped
Seeds of choice: pumpkin, sesame
Sea salt flakes

Directions

In a double boiler, melt the chocolate. Spoon the melted chocolate over a baking sheet with parchment paper or wax paper making sure it is about at least ¼ inch thing. Sprinkle your bark items thoroughly evenly. Sprinkle with salt. Let stand in a cool place for at least an hour, alternatively you can place in the refrigerator to harden faster. Break into pieces and enjoy!

Here are a few of our favorite junk bark combinations:

Almond and dried cherry
Peanuts, pumpkin seeds and dried cranberries
Pretzels and dried cherries
Almond and blueberry
Almonds, pumpkin seeds, cherries, walnuts and sesame seeds

Lemony Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

010

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Roasted Spring Vegetable Salsa and Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

008

Makes 2-3 cups salsa

Ingredients

2 cloves garlic, chopped fine
2 small spring onions, chopped fine
½ cup fennel bulb, chopped fine
1 red bell pepper, deseeded and chopped fine
3 spears of asparagus, chopped fine
½ cup fresh peas
½ cup carrots, chopped fine
¼ cup fresh parsley leaves, chopped fine
½ cup fresh mint leaves, chopped fine
1 tablespoon chopped chives, chopped fine
2 tablespoons lemon zest
2 tablespoon lemon juice
1 teaspoon chili flakes
¼ cup olive oil
1 teaspoon maldon salt
Whole Wheat chips (Recipe Follows)

Directions

Pre-heat oven to 425° F. Place the garlic, onions, fennel, red pepper, asparagus, peas and carrots on a line baking sheet and roast for about 10 -15 minutes or until all vegetables are beginning to brown and char. In the mean time whisk together the fresh herbs, lemon zest lemon juice, chili flakes and olive oil. When roasted vegetables come out of the oven immediately place in a bowl and drizzle with dressing. Mix well and season with salt. Serve with whole wheat chips.

Lemony Whole Wheat Chips

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Baked Corn & Wheat Cumin Cilantro Chips

April 5th, 2011 § 0 comments § permalink

Makes approximately 3 cups

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Samosas, Puff Pastry, with green peas

January 18th, 2011 § 0 comments § permalink

Makes 9 turnovers

INGREDIENTS

2 tablespoons canola oil
1 teaspoon cumin seeds
1 (9-to-10-ounce) package frozen petite peas
¼ teaspoon salt
2 tablespoons Green Chutney, or store-bought (sold as cilantro or mint chutney)
1 tablespoon Tamarind Chutney, or store bought
1 pound frozen puff pastry, thawed
1 egg whisked with a pinch of salt, for glaze

DIRECTIONS

Preheat the oven to 400°F.

Combine the oil and cumin in large frying pan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes. Add the peas and the salt, and cook, covered, until the peas soften, 5 to 6 minutes. Remove from the heat, and stir in the chutneys. Let cool.

Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into the thirds along the lines of the folds. Roll out one-third to a 6-by 12-inch rectangle. Cut the rectangle crosswise into third to make three smaller rectangles. Brush all around the edges of each with egg glaze. Spoon a generous tablespoon of peas in the center. Fold the top of the rectangle down so that it meets the bottom layer 1 to 1½ inches above the bottom edge and makes a triangle. Fold the bottom up, and tuck the overhang over. Press gently to seal. Put on a baking sheet, and brush with the egg glaze. Repeat to make two more turnovers. Then roll out, and fill six more turnovers.

Bake until crisp, 18 to 20 minutes. Serve hot.

© Recipe Property of Suvir Saran

Lentil Spiced Snack Bars

January 2nd, 2011 § 0 comments § permalink

Makes 16 bars

Ingredients

1 large egg
1 large egg white
½ cup light brown sugar
½ cup honey
1 tablespoon canola oil
1 tablespoon ground cinnamon
1 teaspoon ground clove
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups toasted oats
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 tablespoon whole wheat flour
1 cup lentils (any color), cooked and drained

Directions

Preheat oven to 325°F. Line an 8-by-11 inch pan with foil. Coat with cooking spray.
In a large bowl, whisk together egg, egg white, sugar, honey, oil, cinnamon, cloves, salt, and vanilla. Once combined, add the rest of the ingredients. Spread into prepared pan, and press down, making sure bars are even. Bake until golden brown, 30 to 35 minutes. Cool, and cut into bars with a lightly oiled knife.

Recipe property of Robin Simpson

Artichoke Pesto with Parmesan Tortilla Chips

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Dip

2 (15-ounce) cans of artichoke hearts, drained
2 cloves garlic, chopped
½ cup fresh basil leaves, chopped
2 tablespoons walnuts, toasted
¼ cup parmesan cheese, grated
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
Salt

For Tortilla Chips

4 whole wheat tortillas, each cut into 8 triangles
Extra-virgin olive oil
Maldon sea salt
¼ cup parmesan cheese

PREPARATION

Preheat oven to 450°F.

Place the artichokes, garlic, basil, walnuts, cheese, lemon juice, and zest in food processor. Puree, and slowly pour in oil until blended. Season with salt, and set aside.

Place tortilla triangles on a baking sheet and coat lightly with olive oil and season with salt and a sprinkling of cheese. Bake for 5 to 8 minutes or until toasted. Serve immediately with dip.

Smoked and Spiced Almonds

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1½ teaspoons almond oil
2 teaspoons canola oil
1½ cups blanched almonds
2 teaspoons smoked paprika
1 teaspoon Maldon sea salt
½ teaspoon cayenne pepper

PREPARATION

In a sauté pan, add oil and almonds over medium heat, and almonds and toast until golden. Remove from pan with a slotted spoon, and season with spices and salt.
Serve immediately.

Cherry Chocolate Chip Muesli Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

1½ cups rolled oats
½ cup dried cherries
1 cup muesli (of your choice)
6 tablespoons butter
¼ cup nuts (*optional)
½ cup brown rice syrup
½ cup whey or soy protein powder
¼ cup wheat germ
1 teaspoon cardamom
½ cup semi-sweet chocolate chips
½ cup brown sugar

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat and add liquids and warm through, 1 to 2 minutes. Add to dry ingredients, stir well and cool. Once cooled, add chocolate chips and combine. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight. For on-the-go travel, wrap in wax paper.

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

Blueberry Nut Crispy Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

1½ cup rolled oats
½ cup brown sugar
½ cup chopped almonds
½ teaspoon nutmeg
1 cup crispy brown rice cereal
½ teaspoon cinnamon
¼ cup flax seeds
1 cup brown rice syrup
1 cup dried blueberries
½ cup almond butter
½ cup whey or soy protein powder
1 teaspoon vanilla extract
½ cup toasted wheat germ

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

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