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.
from Inspired Taste
Makes 4 servings
4 pork chops, about 1-inch thick and 6 to 7 ounces each
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup low-sodium chicken stock, see our homemade chicken stock recipe
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional
Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for done-ness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.
In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.
Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Makes 8 to 10 servings.
from the Veg Kitchen
from the Food Network
For the Bowls
4 small baking pumpkins (such as hooligan or sugar pie) or acorn squash
2 teaspoons cane sugar
Real salt (pink)
Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
Makes 4 portions
4 large firm white fish fillets (skinless). I like cod but you can use haddock or pollock
1 cup Panko crumbs
1 lemon, zested
1 tsp garlic powder
1 tsp chili powder
3 tbsp almond flour
2 tbsp parsley, finely chopped
2 tsp chives, finely chopped
3 egg whites
Salt and pepper
Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.
Place the fish fillets on a paper towel to ensure that they are completely dry. Season with salt and pepper. In a bowl, combine the Panko crumbs, lemon zest, garlic powder, chili powder, almond flour, parsley and chives. Season with salt and pepper. In a separate bowl beat the egg whites and season with salt and pepper.
Dip the fish fillet in the egg mixture then into the Panko crumb mixture. If you feel it is not sticking simply re-dip in the egg and back into the Panko mixture. Place onto the baking sheet, spray with olive oil cooking spray and bake in the oven for 12-15 minutes or until cooked through.
Clic4 (6-oz.) salmon fillets, patted dry with a paper towel
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. white wineJuice of 1 1/2 lemons, divided
2 cloves garlic, slicedPinch red pepper flakes
2 tbsp. butter
1 lemon, cut into rounds, for serving
2 tbsp. freshly chopped dill, for garnish
"What an easy way to make eggs for a group."
By Jennifer Segal
A family fav for over 30 years
½ cup butter
1 cup packed brown sugar
2 cups quick cooking rolled oats
½ tsp salt
1 tsp baking powder
Put butter and sugar in a port and on low heat stir until melted
Remove from heat
Add remaining ingredients and mix well.
Pour in to greased or parchment lined square 8x8 pan
Bake at 350 degrees for 20 to 25 minutes
Cool and cut in to squares. Serve
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.