JUST ANOTHER NATURAL NUT
  • Welcome
  • My Journey
  • Contact

Energy Balls

3/29/2020

0 Comments

 
Picture
1 CUP OF DATES
1 CUP OF RAW ALMONDS
½ CUP OF SHREDDED COCONUT
1 TO 2 TBSP OF COCOA POWDER
1 TSP OF VANILLA

Place ingredients in a food processor until all ingredients are mixed well together.  Form in to small balls and roll in to shredded coconut, ground nuts or dip in to chocolate.  Place on parchment lined cookie and sheet and put in fridge for a few hours to set.  Makes 24 balls

I have started soaking the dates in 1/4 cup of filtered water for about ½ before using and when you are ready to pour the dates in to the mixture, pour the water with it.  It makes for much easier mixing and the energy balls have more moisture

I use and like carob powder over cocoa powder but it is just a personal preference and I tend save it for last and mix it in by hand just before forming the balls
​
To make the balls even in size, I use rounded teaspoon and tablespoon measurers and a pointed utensil to remove from spoon.
0 Comments

Muffin Pan Frittatas

3/29/2020

0 Comments

 
Picture
Recipe By:OMARILYN
"What an easy way to make eggs for a group."

Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped fresh asparagus, broccoli or mushrooms
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons chopped red onion
  •  6 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese
  • 6 grape tomatoes halved

Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Oil 12 muffin cups 
  2. Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
  3. Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup. Top with halved grape tomatoes
  4. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes
0 Comments

Spinach & Gruyère Quiche

3/29/2020

0 Comments

 
Picture
​By Jennifer Segal
Servings: 4-6


INGREDIENTS
  • 1 9-inch deep dish frozen pie crust
  • 1 tablespoon butter
  • 1/2 cup thinly sliced shallots
  • 4 large eggs
  • 1-1/4 cups heavy cream
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Gruyère
  • 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water
​
INSTRUCTIONS
  1. Preheat oven to 400°F. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick bottom and sides all over with a fork. Bake on center rack until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
  2. Heat butter in a small saute pan over medium-low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
  3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
  4. Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread shallots over bottom of cooked crust, then sprinkle grated Gruyere over top. Scatter spinach evenly over cheese (breaking up clumps as best you can), then pour egg mixture over top.
  5. Bake at 325°F degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.
  6. Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
  7. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 2 teaspoons of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
  8. Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 325°F oven for 35 to 45 minutes, or until hot in the center.
  9. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
0 Comments

Mini Frittatas

3/3/2020

0 Comments

 
Picture
from April Anderson
Just Another Natural Nut
This is a very simple on-the-go meal to create, good to eat hot or cold and the beauty of it is you can create large batches to freeze.

Ingredients
  •  6 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Now lets add on
  • 1 1/2 cups of fresh veggies (a mixture of any of these will do or just one...doesn't matter.  Spinach, onions, peppers, mushrooms, broccoli, cauliflower and tomatoes.  This is a great way to use up ready to scrap veggies in your fridge
  • 1 cup of shredded cheese of choice or not.  If you choose not to use cheese then add 1 more cup of veggies

Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Oil 12 muffin cups.  If you prefer not to have to deal with the mess of cleaning the tins after (they do get messy, use parchment paper muffin cups.  I haven't used silicone yet so I can't say that it will be mess free) 
  2. Heat olive oil in a skillet over medium heat; cook and stir your veggies in the hot oil until softened, 5 to 10 minutes. If you are using spinach add that near the end as it only needs a few minutes to wilt.  Don't cook the tomatoes, just add them cold to the egg mixture
  3. Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup. Top with halved grape tomatoes
  4. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.  You will know they are ready by gently pushing on the top with your finger.  it will feel spongy.  Let sit for a few minutes.
  5. If you are going to freeze, prepare in containers, set in fridge first and then place in freezer


0 Comments

​
0 Comments

    from my kitchen

    My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients.  Without the long drawn-out story ​and the million pics before you get to the recipe. ​

    Archives

    April 2020
    March 2020
    February 2020

    Categories

    All
    Almond Flour
    Apples
    Banana
    Beef
    Beverages
    Breads
    Breakfast
    Casserole
    Casseroles
    Cauliflower
    Cheese
    Chicken
    Condiments
    Cucumbers
    Dairy-Free
    Desserts
    Eggplant
    Eggs
    Fish
    Foil Baking
    Freezer Food
    Gifts From The Kitchen
    Ginger
    Gluten Free
    Gluten-Free
    Grains & Beans
    Healthy Snacks
    Holiday Dishes
    Lunchbox
    Make Ahead
    Maple Syrup
    Meatless
    Muffins
    Mushrooms
    Oats
    On The Go
    On-the-go
    Pasta
    Pork
    Potatoes
    Pumpkin
    Refreshments
    Rice Dishes
    Salmon
    Side Dishes
    Skillet Meals
    Slow Cooker
    Soup
    Soups
    Sprouts
    Squash
    Stews
    Sweet Potatoes
    Tips For The Kitchen
    Tisane
    Turkey
    Vegan
    Vegetarian

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Welcome
  • My Journey
  • Contact