Last night around 2 a.m. I wanted a little something for dessert so I made some nutty no-bake/no-cook oatmeal cookie dough bites.

They’re wonderful!!!

You can add cinnamon if you ... [read more]]]>

Last night around 2 a.m. I wanted a little something for dessert so I made some nutty no-bake/no-cook oatmeal cookie dough bites.

They’re wonderful!!!

You can add cinnamon if you want, and you can also use raisins instead of dates. I just felt like dates. Next time I make these I’m gonna use sunflower butter, sunflower seeds, raisins, and oats. And instead a couple for dessert, I’m gonna have ‘em for breakfast! Doesn’t that sound yummy?!

Anyway, it’s a versatile recipe that gives you the freedom to use a variety of different nuts, seeds, and dried fruits. It’s also great for summertime because you don’t need to turn on the stove or oven. How cool is that!?

Nutty Oatmeal Cookie Dough Bites

Adapted from: a recipe submitted by Vanessa to allrecipes.com

A few days ago, I came across a recipe for spinach Pkhali which is basically a Georgian spread, dip, or a salad.

Which is it? Well, basically it’s all three.

You can eat it as a salad. You can spread it on bread. Or you can eat it as a dip.

It’s made with spinach, ground ... [read more]]]> A few days ago, I came across a recipe for spinach Pkhali which is basically a Georgian spread, dip, or a salad.

Which is it? Well, basically it’s all three.

You can eat it as a salad. You can spread it on bread. Or you can eat it as a dip.

It’s made with spinach, ground walnuts, garlic, onions, and a variety of spices among other things. It’s also garnished with pomegranate seeds (anvils) that not only taste wonderful with it, but also give it a festive look. Reminds me of Christmas.

Georgian cuisine is not something I’m familiar with, but I enjoyed exploring one of its classic dishes. I must admit I changed the recipe just a bit. I used mango juice instead of water, and I used  a dry pomegranate powder (also called anardana powder) in the mix. Instead of cilantro, I used fresh parsley, and instead of white vinegar I used raspberry vinegar.

We had it with tequila lime rubbed tilapia and pomegranate mango salsa salad, and the salsa salad matched perfectly with the spinach pkhali and the fish.

This Georgian dish is quite tasty, and we really liked it a lot!

I adapted the recipe from The Traveler’s Lunchbox who adapted it from Anya von Bremzen’s Please to the Table. Go to the The Traveler’s Lunchbox for the recipe if you’re interested in making it. If you’re nuts about spinach the way we are, I’m sure you’ll love it!

I nibbled on a few for breakfast, and they certainly hit the spot! They ... [read more]]]>

I nibbled on a few for breakfast, and they certainly hit the spot! They were exactly what I wanted.

They’re quick and easy to make, and you can eat them just like this, toss them on a salad, or enjoy a few on top of some yogurt.

If you’re having a group over to watch the Superbowl or having friends over to play poker, I’m sure the guys (and gals) would love to snack on these. Trust me, they won’t last long!

Honey and Agave Roasted Nuts

Adapted from: david lebovitz

Chicken salads are okay. I like them, but I’ve gotten tired of them.

I prefer blackened fish salads. Basically you make a coleslaw and serve the fish on top of it.

I don’t worry too much about measuring the salad ingredients but rather just slice, dice, and sprinkle the ingredients in a big bowl.

The vinaigrette, however, I ... [read more]]]> Chicken salads are okay. I like them, but I’ve gotten tired of them.

I prefer blackened fish salads. Basically you make a coleslaw and serve the fish on top of it.

I don’t worry too much about measuring the salad ingredients but rather just slice, dice, and sprinkle the ingredients in a big bowl.

The vinaigrette, however, I do measure because I don’t like too much vinegar. But as far as the vegetables, nuts, and fruits, use however much you want and whatever you have on-hand.

If you don’t like the dressing I used, then change it up. Use some orange juice to make an orange vinaigrette. And then you can swap out the apples for some fresh orange slices.

If you’re not into fruit and nuts in your coleslaw, leave it out and make a more traditional slaw/cabbage salad.

However you make your blackened fish salad, I’m sure you’ll find it a refreshing change from the usual chicken salads. Give it a try and see for yourself.

Blackened Fish Salad with Fruit and Walnuts and Raspberry-Lime Vinaigrette

Ingredients:

• shredded cabbage
• shredded baby carrots
• 2 green onions, sliced
• 1 apple, peeled and finely chopped
• 1 apple, unpeeled and sliced
• 1/3 cup walnuts, finely chopped
• poppy seeds
• dried cranberries
• dried blueberries
• dried cherries
• 3 tbsp. lime juice
• 5 tbsp. olive oil
• 1 tbsp. raspberry vinegar
• salt and pepper to taste
• fresh fish (we used catfish, but you can use any kind you like)
• blackening seasoning (make your own or buy some a mix. We used a tequila lime blackening mix that we bought in Whole Foods.)

Step One:  Bake the Fish

• Preheat the oven to 400 degrees Fahrenheit.
• Grease your baking pan with about 2 tbsp. olive oil.
• Sprinkle blackening seasoning on the fish.
• Place the fish blackened side up on the baking pan.
• Bake uncovered until the fish is done on the inside (150 degrees Fahrenheit).

Step Two:  Make the Salad

• Wash the vegetables.
• Shred the cabbage and carrots, and then add it to a large salad bowl.
• Finely chop the walnuts (or you can crush them if you prefer), adding them to the salad bowl when you’re done.
• Slice two green onions, and add that to the salad bowl.
• Peel, core, and finely chop 1 apple, and it to the salad bowl.
• Sprinkle some poppy seeds dried fruit into the salad (I used dried cranberries, dried blueberries, and dried cherries).
• Drizzle with 1 tbsp. of lime juice and stir well.
• Refrigerate until the fish is done.

Step Three: Make the Vinaigrette

• Mix together 3 tbsp. olive oil, 1 tbsp. raspberry vinegar, and 1 tbsp. lime juice.
• Stir well.
• Refrigerate until needed.

Step Four:  Assemble the Salad

• Stir the vinaigrette, and then drizzle it over the salad, stirring well so the fruits and vegetables are coated evenly.
• Mix in a little salt and pepper (however much you like).
• Place the salad on a large serving dish and/or plate.
• Core and slice 1 apple (Don’t peel it.)
• Place 1 tbsp. of lime juice into a small bowl.
• Dip each slice of apple into the lime juice, making sure both sides are coated with juice.
• Place the apple slices around the outside of the salad, and then sprinkle the apples with some salt.
• Place the cooked, blackened fish on top of the salad.
• Serve immediately.

Sometimes we’d mix in a little butter but sometimes not.

Sometimes we’d just eat it from the spoon while other ... [read more]]]>

Sometimes we’d mix in a little butter but sometimes not.

Sometimes we’d just eat it from the spoon while other times we’d spread it on bread or crackers.

As sweet treats go, peanut butter and honey is pretty darned healthy, is very satisfying, and tastes like a million bucks!

Anyway, when I came across the recipe for these Earth balls which combine two of my favorite ingredients…peanut butter and honey…with chocolate, dried fruit, sesame seeds, and nuts…well…I knew I had to indulge myself…just like I do when I have peanut butter and honey as as snack.

Anyway, I’m so glad I made them because they’re knock-your-socks-off delectable!!

This is wonderful dessert to make with your kids. If you chop the walnuts, they can measure and mix all the ingredients, as well as make and roll the little balls. They’ll feel a sense of pride in making them…not to mention have a lot of fun.

I made just a small batch, but if you want to make a lot more, just click on Whole Foods Market recipe in the link below so you can see how much you need to make a larger batch.

No-Bake Chocolate Peanut Butter Earth Balls

Recipe Source: Whole Foods Market

Chicken Salad – Two Different Recipes

This torta is unlike any other cake I’ve ever tried. It’s popular in the Balkans, and there are numerous ways to make it. It’s usually always filled with candy, dried fruit, nuts, and ground cookies. When my friend, Vesna, was telling me about this cake last fall and showed me the picture of the one ... [read more]]]> This torta is unlike any other cake I’ve ever tried. It’s popular in the Balkans, and there are numerous ways to make it. It’s usually always filled with candy, dried fruit, nuts, and ground cookies. When my friend, Vesna, was telling me about this cake last fall and showed me the picture of the one she made, I’ve been wanting to make this cake ever since. I decided to make this cake for a really nice young lady I work with who’s having a birthday. Of course, I’ve saved several pieces for me and Kemal to nibble on. Here’s a close-up picture where you can see the candy and walnuts:

It’s very dense and sweet…almost like an iced brownie but with a twist.

Vesna makes this cake with melted chocolate chips on the top, but since I didn’t have enough chocolate chips, I decided to change the recipe a little and drizzle the top of the cake with melted butterscotch instead of chocolate.

It’s a really easy cake to make, and one that’s good to make in warm weather when you don’t feel like heating up the oven. It’s also a cake that goes a long way. Because the cake is very sweet and rich, you only need to eat a little of it to feel satisfied. It’s also a cake you can make ahead and freeze so if you have unexpected guests, just pull it out of the freezer, and 30 minutes later you can serve a lovely homemade dessert with your coffee.

Kasato Torta (Basically a No-Bake Brownie)

Ingredients:

• 2 1/2 sticks butter
• 3/4 cups confectioner’s sugar
• 1 1/2 cups crushed honey graham crackers
• 3/4 cups ground walnuts
• 1/3 cup chopped walnuts
• 3/4 cups fruit gels (any flavor), diced
• 3/4 cups raisins
• 1 1/4 cups chocolate chips
• 2 cups butterscotch chips
• 4 1/2 tsp. Ener-G-Egg Replacer
• 6 tsp. Wilton Meringue Powder
• 12 tbsp. water
• oil

Note: My friend makes this cake with raw eggs instead of the egg replacer and meringue powder. While I personally don’t have a problem eating raw eggs, I didn’t use them because I made this cake for a co-worker who was having a birthday.

Instructions:

• Place the butter on the counter top to soften.
• Grind 3/4 cups of walnuts, and then chop 1/3 cup of walnuts.
• Dice the fruit gels.
• Crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin.
• After the butter has softened, beat it with an electric mixer.
• Add 1/2 cup of confectioner’s sugar to the butter and mix until blended.
• Mix the Ener-G-Egg Replacer with 6 tbsp. water, and then add it to the sugar and butter.
• Melt the chocolate chips on low heat, and add it to the sugar, butter, and egg replacer. Mix well.
• Then add the crushed and chopped walnuts, the graham crackers, raisins, and diced fruit gels to the sugar/butter/chocolate/egg replacer, mixing with a spoon.
• Set the sweet mixture aside.
• Mix the meringue powder with 6 tbsp. of water, and then beat it with an electric mixer until it gets fluffy.
• Add 1/4 cup confectioner’s sugar to the meringue powder, beating until it’s well combined.
• Now add the meringue powder/confectioner’s sugar mixture to the sweet chocolaty mixture you just made, blending well.
• Pour the mixture into a baking dish. I used a square Springform pan, but you can really use any kind of baking pan you like.
• Put 2 cups butterscotch chips into a small sauce pan, and then add enough oil to the pan until the butterscotch chips are covered by the oil.
• Melt on low heat.
• When the butterscotch chips are melted, pour it over the cake, spreading it evenly with a knife or spatula.
• Refrigerate.
• Serve cold. You can freeze any leftovers.