Kitchen Creations

Monday, October 1, 2012

"Raw" Goodies!

These next two recipes originally come from a variety of different sites, including A Couple Cooks and Shutterbean.  I have been searching and trying various recipes in order to discover great and healthy lunchbox alternatives for our family, since we all pack our lunches everyday.  Granola bars from the store are fantastic in size and are highly transportable.  However, they are fantastically full of ingredients I don't want in my body or my the bodies of my family!  The trick has been to make homemade versions of granola and energy bars that transport as well.  This is much harder than it sounds.  I've had some great tasting granola that doesn't hold together well enough for my boys to eat easily at lunch.  I had good success with a homemade granola bar not too long ago, which I posted here, Toasty Oat & Fruit Bars.  I now wanted variety!  I found it in these two goodies.

Viva Variety!

Raw Brownie & Apricot-Coconut Energy Bites

Apricot Coconut Energy Bites 
1/2 cup raw almonds
1 cup dried apricots
1 cup shredded coconut, toasted
1/3 cup rolled oats
2 Tbsp. agave nectar
3 Tbsp. sesame seeds
1/2 tsp. ground ginger

1.  Process almonds in food processor until finely ground and set them aside.
2.  Place dried apricots in the food processor and process until finely chopped - about 2-3 minutes.
3.  Add coconut, oats, agave nectar, sesame seeds and ginger.
4.  Process until it all binds together and add in almonds.
5.  Process until well combined
6.  Roll mixture into balls and store in the freezer in an air tight container.

Raw Brownies 
1 cup walnuts (unsalted)
1/2 cup cocoa powder
1/8 teaspoon kosher salt or sea salt
1 1/4 cups Medjool dates (about 12)
1/4 cup almonds (unsalted)

1.  Pit the dates, set them aside.
2.  Process the walnuts in the food processor until nuts are finely ground.
3.  Add the cocoa powder  & salt and pulse to combine.
4.  Now, while food processor is running, add dates one at a time.  Once the dates are incorporated the dough should be crumbly yet form-able
5.  Now throw in the almonds and pulse to combine.
6.  Now you can form the brownies.  You can press them into a pan, roll them into balls or shape them into cubes. 
7.  Place them into the fridge or freezer for 5-10 minutes then sprinkle with cinnamon, if desired.
8.  If in a pan, then cut.  I put the balls &/or cubes in a container and store them in the container.

Click here for printable version

Hurry and get some curry!

This is another great recipe I discovered while prowling through other food blogs.  This one comes from one of my favorite blogs, A Pinch Of Yum.  You really should check it out.  There are some amazing recipes on there!  Since Indian food is one of our all time favorites, I thought I try this out.  All the guys loved it and it met with the meatless bent I've been going for.  However, we all commented that adding chicken would be VERY tasty too.  Nothing in this recipe is hard, but cooking the lentils and rice is time consuming, so make sure you leave yourself enough time for that.  The red curry paste is a MUST!  The first time I made this I had garam masala on hand, then second time I didn't.  I'm going to give the ingredients I used to replace garam masala because I'm guessing you all have those on hand, while garam masala might not be so readily available.  (I couldn't find it ANYWHERE at Fred Meyer.)

Hurry and get some curry tonight!

Red Curry Lentils
*Original recipe from A Pinch Of Yum
* 1 1/2 cups dry lentils
* 1 bay leaf
* 1 clove garlic, minced
* 1/4 cup finely chopped onion
* 5 cups water
* 1/2 a large onion, diced
* 1/2 tsp. cumin
* 1/4 tsp. ground coriander
* 1/4 tsp. ground cardamom
* 1/8 tsp.  cinnamon
* pinch of nutmeg
* pinch of cloves
* 1 tsp. curry powder
* 1/2 tsp. turmeric
* 1/2 tsp. sugar
* 1 tsp. minced garlic
* 1 tsp. minced ginger
* 1/4 tsp. cayenne pepper
*  1 14 ounce can of tomato puree (or just puree a bunch of tomatoes from your garden)
* 1/4 cup coconut milk
*  cilantro for garnish
*  brown rice for serving

1.)  Bring 5 cups of water to a boil.  Add lentils, bay leaf, 1 clove minced garlic & 1/4 cup chopped onion.  Simmer for 45-50 minutes.  Drain, then set aside.

2.)  Melt butter, add the onion and saute for about 5 minutes.
3.)  Add all spices, including curry paste.  Stir-fry for 1-2 minutes, stirring constantly.
4.) Add tomato sauce and stir and simmer until smooth.
5.)  Add the lentils and coconut milk.  Stir and simmer another 15-20 minutes.

6.)  Garnish with cilantro and serve over brown rice.


Click here for printable recipe