Monday, June 15, 2015

Chocolate Chip Heath Bar Cookies

Every time I see my friend Heidi she is baking a batch of cookies for her kids bake sale or for someones birthday. This is from her, they are pretty much the best cookie recipe ever!

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1/2 tps. salt
1 tsp. backing soda
1 tsp. vanilla
1 cup regular backing flour
1 cup coconut flour
2 1/2 cup oatmeal
1 cup crushed heath bar (in baking section)
1 cup chocolate chip cookies

Preheat oven to 350 degrees. In bowl, cream butter, sugar and brown sugar. Add the eggs and blend. Stir in salt, baking soda, vanilla and flour. Add oats and mix. Add chocolate chips and Heath Bar and mix thoroughly. Roll dough into 2 inch balls. Place on a baking sheet well distanced from each other and back for 8-15 minutes.

Thursday, June 11, 2015

Terri's Nut Balls

A good friend of mine, Terri, introduced me to this recipe and now it is a staple! So much energy in such a little amount! They are great for traveling or in-between appointments when you are on the go.

Use a food processor with a metal blade
Grind 1 cup of raw almonds, then set aside.

Next 1 cup of pitted dates
½ c coconut
½ c walnuts
2tbsp of honey or creamed honey
1tsp cinnamon
1 tsp vanilla
½ - 1 tsp sea salt depending on your taste

Process all of it together, then add in ground almonds and mix all of it together.  Check to see if it mixture will stick together  

You can use pecans, pistachios, macadamia

You can also use dried cherries, raisins, dried pineapple, dried apricots

Feel free to try combinations of dries fruits and nuts that you think are yummy

Friday, November 16, 2012

Cappelletti in Broth (also known as Tortellini)

This is an old classical favorite of my Italian grandfather Frank. They say that you only make this dish for the ones you truly love because the time, effort and love put into making each little morsel of goodness. Here is to our loved ones still with us and those who have passed on. Enjoy!

3 1/2 cups unbleached all-purpose flour
1/4 teaspoon fine sea salt
5 large eggs
1 tablespoon extra-virgin olive oil (use if pasta is too dry)
1 ½  tablespoon unsalted butter
4 oz (1/4 lb) ground pork
2 oz ground veal
4 oz prosciutto ham, diced
4 oz  mortadella, diced (can find in a specialty meat store)
large eggs
1 cup freshly grated parmigiano cheese
1/8 tsp freshly grated nutmeg
Salt & pepper to taste
6  cups chicken broth (can use store bought or homemade)


FOR PASTA: In a large bowl, whisk together flour and salt. Mound flour mixture and form a well in the center. Add eggs to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer to a well-floured work surface and knead for 3 to 4 minutes more. Wrap dough tightly in plastic wrap and let rest for 30 minutes. Meanwhile, make filling.

FOR FILLING: In a large nonstick skillet over medium heat, warm butter. Add pork, veal and sauté until cooked through (about 5 minutes), stirring and breaking up meat into bits with a wooden spoon. Transfer to a large plate and let cool to room temperature. Place pork, veal, prosciutto and mortadella in a food processor and process until well mixed. Place in a large bowl and add the eggs, parmigiano cheese, nutmeg, salt and pepper. Mix well my hand and let stand for 30 minutes before stuffing your pasta.

FOR CAPPELLETTI: Divide pasta dough into four pieces. Cover 3 pieces with plastic wrap so it does not dry out (possibly even put a damp towel over if your environment is very dry. Roll the dough with a rolling pin to 1/16 inch thick. (If using a pasta roller, flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine until pasta sheet is about 1/16 inch thick. Cut sheets into 1½” X 1½” squares (keep dough, sheets and squares covered with a clean damp dish towel while rolling and cutting to avoid drying).

Place 1/4 teaspoon filling in center of each square. Fold diagonally opposite corners to meet each other to form the cappelletti. Keep cappelletti covered with a clean damp dishtowel until ready to cook. (The cappelletti can be prepared and frozen for up to 3 months. To freeze freshly made cappelletti, freeze them first on a parchment paper-lined baking sheet. Once frozen, transfer cappelletti to well-sealed, airtight plastic freezer bags and keep frozen until ready to cook. Do not defrost before cooking.)

TO SERVE: Bring broth to a low boil; avoid a rolling boil, which may cause the pasta to open up. In batches of 15 to 20, cook cappelletti in broth until tender, about 3 minutes (frozen pasta may take another minute or two longer).Using a slotted spoon, transfer cappelletti to serving bowls. Ladle the hot broth over cappelletti and serve immediately.

Saturday, September 8, 2012

Grilled Eggplant Napoleon Stack

I am reading a book called Anticancer. It talks about how food from our grandparents time is drastically different from what we produce and buy today. Let's get back to basics...

•Long grain wild rice
•Balsamic vinegar

Make some mixed rice. I like to make extra to put it other dishes throughout the week.
Slice the eggplant in 1/2 in thick. Brush with evoo (extra virgin olive oil) and grill in a pan or on a grill. Sprinkle with a touch of salt of you prefer. Slice some raw tomatoes the same thickness.
On a bed of rice, layer one slice of tomato on top of the eggplant but spread your choice of hummus on the eggplant first. Top with cilantro and balsamic vinegar.

Tuesday, March 6, 2012

Grape Goodness Tantalizing Tomato Salad

Hello Yogi friends!

The last few months have been a journey trying to incorporate a wheat-free, meat-free lifestyle. I get bored with the same old eats, who wants to eat salad everyday? My taste buds crave more... more flavor... more spice... more creativity. I offer to you an opportunity to try something new. Make those taste buds dance!

Grape Goodness Tantalizing Tomato Salad

1 1/2 cup grapes
1 1/2 cup cherry tomatoes
1 1/4 cup whole walnuts
2 1/2 Tbs Rosemary
2 1/2 Tbs EVOO
1/4 Tsp salt
1 Tbs balsamic vinegar
1/2 Tsp agave nectar

1. 1 Tbs of the oil with the walnuts and rosemary in a pan to coat and roast for 1-2 min.

2. Transfer in to a baking pan to roast the walnuts at 375F. for 10 minutes.

2. Roast the grapes and tomatoes at 400⁰F for 25 minutes.

3. Mix the liquids with the grapes, tomatoes, walnuts and rosemary.

4. Enjoy!