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Sunday, February 19, 2017

Easy Snacks for All Week!

When I have time on the weekend, I like to make a lot of stuff so it's ready for the week.  Work weeks are too busy for me to have time to think of much cooking beyond just getting supper on the table!  This weekend, in addition to Chili-Maple Pepitas, I made three! - count 'em - three! kinds of date bars. If you've had Lara Bars, you know how great these are.  Plus, I find that they are a very filling snack that keeps me satisfied a long time.


INGREDIENTS OPTIONS:

Chocolate Fudge Brownie

1-1/2 cups pitted Medjool dates
1 tsp vanilla
Dash of sea salt
1/4 cup cocoa powder
1/4 cup shredded unsweetened coconut
2/3 cup raw pecans


Coconut Samoas

1 cup Medjool dates, pitted
1/4 cup shredded unsweetened coconut
1/8 tsp vanilla
Dash of sea salt
1/4 cup dark chocolate chips

PB Cup

1/2 cup roasted salted peanuts
Heaping cup of Medjool dates, pitted
1/4 tsp vanilla


INSTRUCTIONS

Choose your list of ingredients from the options above, or come up with some of your own!

Mix all ingredients together in a food processor until it sticks together.  If your dates are a little dry, you may have to add a little water at a time until you can pinch it together and it sticks.

Turn mixture out on a piece of parchment paper and fold the paper over the top.  Flatten and the press in the sides to make a square or rectangle about 1/4" or so thick (depends on how thick you want your bars).  Refrigerate at least 30 minutes.  Cut into bars.  Store in the refrigerator in an airtight container.

Or you can form into balls for a quick bit size snack!

What are you snacking on this week? Whatever it is, Keep it Clean!!

If you would like many of my recipes in one handy place, check out my Clean Eating Lifestyle Recipe Book available for Kindle or in paperback on Amazon!




Remember to subscribe by clicking on the link on the right.  That way you will get my weekly posts.  (No more than once a week with a rare exception when I find something so amazing I can't wait to share it, so let's say maybe 54 times a year rather than weekly... how does that sound?  but I won't fill up your email because I hate that!)  I'm just here to help you on the path to Clean Eating!













Tuesday, February 14, 2017

My Kitchen is a Melting Pot

One of the great things about the USA is that we live in a melting pot of cultures.  I don't really think about it day to day, since it's been that way as long as I have been around.  My heritage is from various parts of Europe.  I have friends with very diverse heritages too, although few of us have been to the countries of our ancestors.  When I cook, it's often just like that.  Just a melting pot of things that go well together, even though they're considered from different cultures.

Tonight I paired slow cooker Korean beef with gougères (French cheese puffs) and a side of sugar peas, and we were all set!  MR didn't seem to mind, and I know I didn't!  I've already put together a leftover to take for lunch tomorrow.  Check it out and see what you think...

Gougères

1/2 cup milk
1/2 cup water
8 TBSP unsalted butter (1 stick), cubed
1/2 tsp kosher salt
1 cup whole wheat flour, sifted
4 eggs
6 ounces Gruyère cheese, grated
Herbs de Provence, optional

Heat oven to 425F.  Line baking sheets with parchment paper.

Bring milk, butter, salt, and water to a boil in a medium saucepan over high heat. Add flour and stir until dough forms.  Reduce heat to medium.  Cook, stirring constantly with a wooden spoon until slightly dried, about 2 minutes.  Transfer the dough to a bowl.  Using a hand mixer beat in eggs, 1 at a time, until smooth.  Stir in cheese.

Drop balls of dough (a heaping tablespoon at a time) onto prepared baking sheets.  (Optional step, sprinkle lightly with herbs de Provence.)  Place in oven ad reduce temperature to 375F.  Bake until golden, about 30 minutes.


Slow Cooker Korean Beef

1 cup beef broth
1/2 cup soy sauce1/2 cup coconut sugar4 cloves garlic, minced1 TBSP toasted sesame oil1 TBSP rice wine vinegar1 tsp powdered ginger1 tsp Sriracha1/2 tsp onion powder1/2 tsp white pepper3 pound boneless beef chuck roast2 tablespoons cornstarch
1/4 cup water1 teaspoon sesame seeds, optional


In a large bowl, whisk together beef broth, soy sauce, coconut sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place roast into a 6-quart slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnish with sesame seeds, if desired.



Remember to subscribe by clicking on the link on the right.  That way you will get my weekly posts.  (No more than once a week with a rare exception when I find something so amazing I can't wait to share it, so let's say maybe 54 times a year rather than weekly... how does that sound?  but I won't fill up your email because I hate that!)  I'm just here to help you on the path to Clean Eating!