Sunday, April 28, 2013

Nutty Cookies

Well. I’ll take a star or two for being a good sport.  The author says:  “I can say yes every time my kids ask me to make cookies without the added stress of future, ‘No you can’t have another cookie’ battles.”  I’m pretty sure that the reason why she won’t have that stress is because no self-respecting kid will ever gorge themselves on these morsels.

They would be a good fruit solution for someone who hates fruit, but is okay with biscuits.   Or for someone who would like a nice muffin with very little taste. J  They have their place, and I think they will be future breakfasts for me.  So – here goes:

 Nutty Cookies
2 bananas, smashed
1/3 cup coconut flour
¾ cup almond butter
½ tsp baking soda
1/3 cup raw walnuts, chopped
1 apple, finely diced
1/3 cup coconut milk
1 tbsp cinnamon

1.       Preheat oven to 350º F.

2.       In a medium sized mixing bowl, use a fork to smash the bananas.

3.       Add the coconut flour, almond butter, and baking soda.  Mix well.  Using a hand-held chopper or food processor, chop the walnuts and apples to a very fine dice.

4.       Add walnuts, apples, coconut milk and cinnamon to the bowl.  Mix well.

5.       Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie mix onto parchment paper, placing an inch or two apart.  Bake for 2t minutes.  Makes approximately 20-22 cookies.

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Saturday, April 20, 2013

Chicken Apple Coleslaw Business

This isn’t the original title of the recipe, but the original title would be misleading.  And so I used “business”... one of those words that my friend Heather says that never fails to bring a smile.

I’ve tried a couple of variations with the dressing – I’ll list them at the end.  This is the favorite so far, but I’m sure that it will morph a bit yet... possibly with some sharp citrus flavours and maybe a touch of honey.  It is a lot of cabbage to eat for lunch, but it surely is satisfying!

2 chicken breasts, cooked and diced
1 small apple diced
4 cups shredded cabbage

¼ cup sliced almonds
¼ cup extra virgin olive oil

2 tbsp cider vinegar

1 tbsp Dijon mustard
1 tsp celery seed

In a large mixing bowl add cabbage, chicken, apple and almonds.  In a small measuring cup, whisk together olive oil, cider vinegar, mustard and celery seed.  Drizzle the dressing onto the salad.

To make this salad travel well for a work-lunch, I don’t add the apple until just before serving. 
The first time, I used cider vinegar, ½ tsp pepper and Epicure Cesar salad spice.  Ick.   The true recipe calls for ½ cup of sun-dried tomatoes packed in olive oil.  (Also ick.)  The suggested dressing was ¼ olive oil, 2 tbsp balsamic vinegar, 1 tbsp dried oregano and sea salt and black pepper to taste.  (The recipe name was Sun-Dried Tomato Chicken Slaw.)

How does your dressing variation go?

Update:  April 28, 2013 – dressing variation:  1 tbsp Dijon, 1 tbsp honey, 1 tsp celery ceed, grated grapefruit peel, 2 tsp grated ginger, 2 tbsp cider vinegar, 1/4 c olive oil.  Yummy!


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Monday, April 8, 2013

Pecan Crusted Chicken

I came across a recipe book recently, and decided it was a ‘must have.’  The recipes looked easy and tasty  And they looked just like the foods I want to eat.  And judging from other friends’ posts – there is one recipe that grabs everyone’s attention.  My photography doesn’t do it justice – it is very yummy.  And for those with better skill at dressing  a would make a beautiful main course.

1 cup spicy brown mustard (I used old fashioned style Dijon)

2 tbsp honey

1 cup pecans, chopped or crushed

4 boneless, skinless chicken breasts

Sea salt

Preheat oven to 350º f.  In a medium sized mixing bowl, whisk together mustard and honey.   
Pour the pecans into a large bowl.  Add sea salt to taste.  (I also added parsley.  I can’t help myself with the parsley.)

One at a time, roll chicken in the honey-mustard mixture, coating all sides.  Transfer the coated chicken into the pecans and again, cover all sides.
Place the chicken into a large greased glass baking dish.  Bake for 45 minutes, or until the chicken is cooked all the way through.

It was perfect with barely cooked veggies, and a grapefruit for desert.

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