If you happen to love dried mangos than you will love these mango squares. Easy to make, they are perfect as breakfast squares, an afternoon snack, or as a great dessert.
¾ cup chopped dried mango
1 cup of all-purpose flour
¼ confectioner’s sugar
½ cup butter
1 cup packed brown sugar
1/3 cup all-purpose flour
2 eggs, beaten
½ cup chopped mixed nuts
½ teaspoon baking powder
¼ teaspoon salt
Confectioners sugar for dusting
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×9 inch baking pan with wax paper.
- In a medium saucepan over low heat, place the mango with enough water to cover. Cook 15 minutes, or until soft. Remove from heat, drain, and set aside.
- In a large bowl, mix 1 cup flour and 1/4 cup confectioners’ sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
- Bake crust 10 minutes in the preheated oven, until lightly browned.
- In a medium bowl, thoroughly blend mango, brown sugar, 1/3 cup flour, eggs, mixed nuts, baking powder, lemon extract, and salt. Transfer to the prepared crust.
- Cover, and bake 20 minutes in the preheated oven until filling is set. Cool slightly before dusting with remaining confectioners’ sugar. Cut into squares to serve.
(50 g = ¼ cup)
50 gram soft dried apricots
100 grams of soft dried dates
50 grams of dried cherries
2 tsp coconut oil
1 tbsp toasted sesame oil
Whizz together apricots, dates, and cherries in a food processor until the dried fruits are finely chopped. Dip the mixture into a bowl and use your hands to work into coconut oil. Shape the mixture into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.
· 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
· 3/4 cup whole-wheat pastry flour (see Tip)
· 3/4 cup all-purpose flour
· 1/2 cup sugar
· 1/2 teaspoon salt
· 4 tablespoons cold unsalted butter, cut into small pieces
· 1 large egg
· 2 tablespoons canola oil
· 1 teaspoon vanilla extract
· 1/4 teaspoon almond extract
· 3 1/4 cups diced mixed soft dried fruit (about 16 ounces), divided
· 1 1/2 cups apple cider
· 1/2 cup sugar
· 1/4 cup cornstarch
· 1 teaspoon vanilla extract
1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
4. To prepare fruit filling & assemble bars: Combine 2 cups dried fruit, cider, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 1 1/4 cups dried fruit and 1 teaspoon vanilla.
5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Add a nutty flavor to your granola or granola bars. Quinoa can provide valuable amounts of heart-healthy fats like monounsaturated fat (in the form of oleic acid). Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA).
1 cup of uncooked quinoa
1 cup of oats
1/2 cups of coconut Strips
1 cup combination of nuts and dried fruits (preferably pecans)
1/4 tsp salt
1/2 cup of peanut butter
3/4 cup of honey
1 Tbl honey
3 Tbl Brown sugar
Preheat oven to 350 degrees.
- Grease a ceramic or glass 9X13 in. baking pan. Spread the oats and quinoa on a cookie sheet and toast them in the preheated oven for 8 minutes.
- Return mixture to a large bowl. Add coconut, nuts, and dried fruit.
- In a medium saucepan, combine salt, peanut butter, honey, oil and brown sugar. Bring to a boil over medium heat. Remove from heat and pour over mixture of oats. Combine dry ingredients until the mixture is evenly coated.
- Pour entire mixture into the baking dish and press down into the pan. Bake for 20 mintues. (Careful not to burn them!) Let cool for up to 2 hours. When the edges appear brown, they are ready to be cut and served!
For an even tastier treat:
- Combine 1 cup of semi-sweet chocolate chips and 2 Tbsp. of oil
- Melt in the microwave at 30 second intervals. Stir until melted.
- Slice bars and dip each one in the chocolate. Allow the bars to sit on a sheet of parchment paper until they harden.
12 bars: 282 Calories per bar
Total Fat: 15.3 g
Summer Rice Dried Fruit Salad
- 1 cup quick-cooking white, brown and wild rice blend, such as Rice Select Royal Blend
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon honey
- 1 teaspoon Asian dark sesame oil
- 1/4 cup dried cranberries
- 1/4 cup whole pitted and chopped dates (about 8 dates)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped scallions
- 3 tablespoons chopped pecans, toasted
Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add the rice and return to a boil. Reduce the heat andsimmer, covered, until the rice is tender and the liquid is absorbed, about 15 minutes. Spread out the rice on a baking sheet and let cool 20 minutes.
Meanwhile, whisk together the vinegar, honey and sesame oil in a large bowl. Stir in the rice, cranberries, dates, parsley, scallions and pecans and toss well to coat.
- 1 lamb shoulder, boned, about 4 pounds
- Kosher salt and pepper to taste
- 1 large onion, peeled
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger, or 1 teaspoon dried
- 1 cinnamon stick
- 1 tablespoon ground cumin
- 2 tablespoons ground coriander
- 10 allspice berries or a pinch of ground allspice
- ½ to ¾ bottle not-too-soft red wine
- ¾ cup pitted prunes
- ¾ cup pitted apricots
- Chopped parsley or cilantro for garnish
- Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
- When the meat is very tender — after about 2 1/2 hours — uncover. Check and adjust the seasoning as necessary, garnish and serve.
Haroseth, A fruit and nut paste, is one of the six elements on the seder plate. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids. Used as a condiment – almost like chutney – and is perfect for many roasted meats.
3/4 cup pitted dates (about 4 ounces)
1/3 cup raisins
6 small Calimyrna figs, stemmed
1 small orange, seeded, cubed
1/3 cup coarsely chopped almonds
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/4 cup dry red wine
Delicious, guilt-free and perfect for curbing your sweet tooth craving!
2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired
In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator.
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
This unusual vegetarian entree is quite traditional and quite a hit at Amaranta Cocina in Woodland Hills California. Made from a combination of dried hibiscus flowers, peppers, onions and zucchini, warm tortillas and served with a spoonful of creamy chipotle sauce.
2 ½ cups of dried hibiscus flowers
4 Tablespoons of butter (1/2 stick)
1/3 cup of chopped onions
½ cup finely chopped zucchini
½ cup finely diced bell pepper (combination of red, yellow and green peppers)
Salt and pepper to taste
¾ cup of sour cream
Chipotle sauce (see recipe below)
¾ cup crumbled queso fresco, ranchero or other fresh cheese
- Combine the hibiscus with 3 ups of water. Bring to a boil. Reduce the heat to simmer and simmer for 30 minutes until they are completely rehydrated. Remove from heat, wait for the to cool and strain. Finely chop the flowers and set aside.
- In a large sauté pan, melt butter over high heat and add onions. Stir them frequently until they are transculent. Reduce heat to medium an add the flowers, chopped peppers and zucchini.
- Prepare Chipotle:
2 tablespoons of diced onions
1 teaspoon of chopped garlic
1 cup tomato pureee
1 chipotle pepper (canned in adobo sauce), chopped
¼ plus 2 tablespoons cream (whipped)
- Prepare tortillas. In a medium sauté pan, the oil and dip the tortillas into the oil, one at a time,. Remove and place in a paper-towel line tray to absorb excess oil and moisture.
Assemble enchiladas by placing one-half cup of filling into each tortilla and then roll the tortilla . Place them onto plate, top with chipotle sauce and 2 tablespoons of sour cream. For added flavor, sprinkle 2 tablespoons of crumbled queso fresco .
For the salsa
- Ripe mango – 2 cups diced (about 2 mangos)
- Chopped onion – ½ cup
- Avocado – 1 cup diced (1 medium avocado)
- Fresh coriander leaves – ¼ cup minced
- Extra virgin olive oil – 2 tablespoons
- Red chilli flakes – ¼ teaspoon
- Lemon juice – 1 – 1.5 tbsp
- Freshly ground black pepper
- Fresh salmon filet – 1½ pounds (680 gms, approx)
- Freshly-ground black pepper
For garlic butter glaze (optional)
- Salted butter – 1 tbsp
- Minced garlic – 2 tsp
- Minced Parsley/dill leaves – 1 tbsp
- Combine all the ingredients for salsa in a bowl. Stir well. Adjust the seasoning and you are good to go.
- For Salmon
- Wash and pat dry the salmon nicely with a kitchen tissue. Season all sides with salt and pepper. Heat oil (I used olive oil) in a pan and place the salmon, skin-side-down. After a few mins, turn over. Cook it till it’s done as per your liking.
- For Butter garlic glaze
- Melt the butter in a saucepan. Add minced garlic and parsely. Cook for a min or two.
Make the salsa first and salmon later.