Month: April 2013

Delicious, Easy-To-Make No Bake Brownies aka "Date Nut Balls"

Uncategorized

I just got this new cookbook. It is beautiful.

It is called Superfood Kitchen. By Julie Morris.

And this is the first thing I made.

YUM!

Bet you can\’t eat just one!


Ingredients:

1 cup (packed) soft Medjool dates (about 10 or 11), pits removed
1 cup raw walnut pieces
1/2 cup cacao powder
1 Tbsp – 1/c cup cacao nibs (use quantity to taste)

Directions:

Place walnuts in a food processor and grind for a couple seconds to form a coarse flour. Add pitted dates, cacao powder and salt, processing until a moist, crumb-like dough has formed. Depending on the natural moisture of the dates, you may need to add a touch of water (1 tsp at a time) to get the crumbs to “stick” when pinched together.
Spread the crumbs into an 8×8-inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer. Cut into bite-size squares and serve. Alternately, press and roll brownie dough into small balls to make brownie bites.
Yield: about 24 small squares

Delicious, Easy-To-Make No Bake Brownies aka “Date Nut Balls”

Recipes

I just got this new cookbook. It is beautiful.

It is called Superfood Kitchen. By Julie Morris.

And this is the first thing I made.

YUM!

Bet you can’t eat just one!

Ingredients:

1 cup (packed) soft Medjool dates (about 10 or 11), pits removed
1 cup raw walnut pieces
1/2 cup cacao powder
1 Tbsp – 1/c cup cacao nibs (use quantity to taste)

Directions:

Place walnuts in a food processor and grind for a couple seconds to form a coarse flour. Add pitted dates, cacao powder and salt, processing until a moist, crumb-like dough has formed. Depending on the natural moisture of the dates, you may need to add a touch of water (1 tsp at a time) to get the crumbs to “stick” when pinched together.
Spread the crumbs into an 8×8-inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer. Cut into bite-size squares and serve. Alternately, press and roll brownie dough into small balls to make brownie bites.
Yield: about 24 small squares

Pork Chops with Mushroom Bread Pudding from Food & Wine

Uncategorized

If you like pork chops and mushrooms and bread pudding, you\’ll love this!

From a cookbook I use all the time: Food & Wine, Quick From Scratch One-Dish Meals Cookbook

Ingredients:

  1. 2 tablespoons butter
  2. 1 onion, chopped
  3. 1 rib celery, chopped
  4. 3/4 pound mushrooms, cut into thin slices
  5. 1 teaspoon dried thyme
  6. 1/2 pound baguette (or other crusty bread), cut into 1/2-inch cubes (about 1 quart)
  7. 1 teaspoon salt
  8. 1/2 teaspoon fresh-ground black pepper
  9. 1 1/3 cups canned low-sodium chicken broth or homemade stock
  10. 3 eggs, beaten to mix
  11. 2/3 cup half-and-half
  12. 1 tablespoon cooking oil
  13. 4 center-cut pork chops, about 1-inch thick (about 2 pounds in all)

Directions:

  1. Heat the oven to 325°. Butter a 9-by-13-inch baking dish or a gratin dish of similar size. In a large nonstick frying pan, melt the butter over moderately low heat. Add the onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes. Increase the heat to moderately high. Add the mushrooms and thyme and cook until the mushrooms start to brown, about 5 minutes. Remove the pan from the heat. Stir in the bread cubes, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer the mixture to the prepared baking dish.
  2. Stir together the broth, eggs, and half-and-half. Pour the mixture evenly over the mushrooms and bread. Put the dish in the lower third of the oven and bake for 25 minutes.
  3. Meanwhile, heat the oil in the frying pan over moderate heat. Sprinkle the remaining 1/4 teaspoon each salt and pepper over the pork chops. Add the chops to the pan and brown, about 3 minutes per side. Remove the chops from the pan. Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top. Return to the oven and cook until the meat is done and the pudding is just set, 10 to 15 minutes longer.

Pork Chops with Mushroom Bread Pudding from Food & Wine

Recipes

If you like pork chops and mushrooms and bread pudding, you’ll love this!

From a cookbook I use all the time: Food & Wine, Quick From Scratch One-Dish Meals Cookbook

Ingredients:

  1. 2 tablespoons butter
  2. 1 onion, chopped
  3. 1 rib celery, chopped
  4. 3/4 pound mushrooms, cut into thin slices
  5. 1 teaspoon dried thyme
  6. 1/2 pound baguette (or other crusty bread), cut into 1/2-inch cubes (about 1 quart)
  7. 1 teaspoon salt
  8. 1/2 teaspoon fresh-ground black pepper
  9. 1 1/3 cups canned low-sodium chicken broth or homemade stock
  10. 3 eggs, beaten to mix
  11. 2/3 cup half-and-half
  12. 1 tablespoon cooking oil
  13. 4 center-cut pork chops, about 1-inch thick (about 2 pounds in all)

Directions:

  1. Heat the oven to 325°. Butter a 9-by-13-inch baking dish or a gratin dish of similar size. In a large nonstick frying pan, melt the butter over moderately low heat. Add the onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes. Increase the heat to moderately high. Add the mushrooms and thyme and cook until the mushrooms start to brown, about 5 minutes. Remove the pan from the heat. Stir in the bread cubes, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer the mixture to the prepared baking dish.
  2. Stir together the broth, eggs, and half-and-half. Pour the mixture evenly over the mushrooms and bread. Put the dish in the lower third of the oven and bake for 25 minutes.
  3. Meanwhile, heat the oil in the frying pan over moderate heat. Sprinkle the remaining 1/4 teaspoon each salt and pepper over the pork chops. Add the chops to the pan and brown, about 3 minutes per side. Remove the chops from the pan. Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top. Return to the oven and cook until the meat is done and the pudding is just set, 10 to 15 minutes longer.