Friday, June 24, 2016

Raspberry Coconut Granola

I really loved this simple, not too sweet dessert. Tart berries are baked in a coconut and oat crust. I enjoyed it warm right out of the oven with vanilla ice cream. The second day I ate it over plain yogurt. Both were delicious, and this recipe is a keeper!

Serves 8

 for the berries:
2 1/2 cups fresh raspberries (blackberries would be delicious as well)
1/2 cup white sugar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp cornstarch

for the granola:
1 and 1/2 cups old fashioned quick 1-minute oats
1 cup sweetened shredded coconut
1 cup coconut flour (use all purpose if you want)
2/3 cups light brown sugar
1 and 1/2 sticks unsalted butter, melted

Preheat oven to 400 degrees. Line a casserole dish with parchment paper. 

Place the berries in a large bowl and sprinkle them with the white sugar, cinnamon, salt, and corn starch. Toss gently to coat. 

For the crust and topping: Stir together the oats, coconut, flour, brown sugar, and melted butter. Spread half the mixture in the parchment lined pan. Pour the berries over the crust and then spread the rest of the oat mixture on top of the berries. 

Bake for 30 minutes, until the crust is browned and the fruit is bubbling. Serve warm with vanilla ice cream. 

Source: adapted from Pinterest

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Sunday, June 19, 2016

Butter and Anise Date Filled Tea Cookies

This is Mom's very own family recipe. These little cookies, also called 'Fateer bel Agwa' in Arabic, melt in your mouth and are very delicious. Traditionally we eat these and other pastries during the holidays with our morning coffee or afternoon tea. Now I make them year round because they are so good and do not need to mark any holiday or festival. The dough is not particularly sweet because the dates are rich and sweet on their own. You can serve them plain as pictured or you can dust them with powered sugar as another variation called Kahk. Now make yourself a nice cup of tea and have one or two or three of these cookies and enjoy!

2 and 1/4 cup flour
1 and 1/2 sticks unsalted butter, melted
1 tbsp anise
1 tbsp instant yeast, dissolved in 1/4 cup water with 1.5 tbsp sugar
2 tbsp milk
baking dates, pitted and mashed

In a glass cup, dissolve the yeast in the water/sugar mixture. Set aside for 5 minutes. Meanwhile, in a large bowl, mix the flour, melted butter, and anise together. Add in the yeast mixture. Stir with a wooden spoon to form a soft dough. Add the milk. Use your hands to form a dough. 

Line a baking sheet with parchment paper. Grab a piece of dough. Use your thumb to create a little dip in the dough then fill with the dates. Shape into a ball, flatten, make a small slit in the middle, then place on the baking sheet. Once all are done, cover the baking sheet with a dry towel and let rise overnight. The following morning, preheat the oven to 350 degrees and bake for 18-20 minutes just until slightly golden. 

Let cool completely before eating. Store in a airtight container. 

Source: daliasdelights original
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Wednesday, June 8, 2016

Crockpot Lentil Soup

Throw everything together in a crockpot and you have a healthy lentil soup that actually tastes good. 


for the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup yellow lentils
¾ cup yellow split peas 
1 onion (chopped)
5 cloves garlic (minced)
8 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt 

add at the end:
2-3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
½ cup olive oil 
a few tbsp of lemon juice 

Place all ingredients in the crockpot. Cover and cook on high for 5 hours or low for 7 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. 

Add the lemon juice at this point and serve with crusty bread and shaved Parmesan cheese. 

Source: Pinch of Yum

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Friday, May 27, 2016

Zucchini Noodles

This is a fresh, light, and healthy salad with tomatoes, feta, and a lemon-oregano dressing. Goes well with any chicken main dish.

2 zucchini's, washed
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup kalamata olives

for the dressing:
juice of half a lemon
1 clove of garlic, smashed
1 tbsp olive oil
1/2 tsp oregano
salt and pepper

To make the dressing, heat the olive oil in a small sauce pan with the smashed clove of garlic on low heat for a few minutes, stirring often to not burn. Remove the garlic and discard. Whisk the lemon juice, olive oil, oregano, salt, and pepper. Taste and adjust as needed. Set aside.

With a vegetable spiral, cut the zucchini into noodles. In a large bowl toss the noodles, tomatoes, olives, feta, and dressing until combined and evenly coated. Serve cold.

Source: daliasdelights original

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