Pecan, Date And Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds

Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. 

Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. 

Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks. Makes 32 pieces

Celery And Caramelized Date Salad With Goat Cheese And Toasted Walnuts

Celery and Caramelized Date Salad 

                        With Goat Cheese and Toasted Walnuts
This recipe combines crisp celery, sweet caramelized dates, tart goat cheese and crunchy walnuts with a simple dressing to create a flavor packed salad that is sure to satisfy your taste buds. This plant-powered dish comes packed with nutritional benefits. To name a few, walnuts are a good source of heart-healthy fats including omega-3s as well as plant-based protein, vitamins and minerals. Dates are a quality source of fiber and contain nutrients such as potassium, folate and magnesium. Celery is not only a hydrating vegetable, thanks to its high water content, but also serves as another source of fiber in this recipe, as well as vitamin K.
Ingredients:
6 celery stalks, thinly sliced (leaves included)
1 cup pitted Medjool dates, halved
3 ounces goat cheese, crumbled
½ cup walnuts
2 tablespoons olive oil, divided
½ lemon
Salt and pepper
Directions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the halved dates, cut side down, in the skillet, ensuring they are spaced apart for even caramelization. Without moving them, cook for 2 to 3 minutes, until the cut sides are golden and caramelized.

Flip the dates to the rounded side, season with salt and cook for about 1 minute. Remove the dates from the skillet and let them cool slightly before quartering.

Wipe the skillet clean with a paper towel and return it to medium heat. Add the walnuts to the same pan and toast them for 3 to 4 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat, let them cool and roughly chop.

In a large bowl, combine the thinly sliced celery and its leaves with the juice from ½ a lemon, the remaining tablespoon of olive oil and a pinch of salt and pepper. Toss gently to coat.

Add the quartered dates and roughly chopped toasted walnuts to the bowl with the celery. Gently toss to combine, ensuring the ingredients are evenly distributed.

Transfer the salad to a serving dish and top with crumbled goat cheese. Garnish with extra celery leaves if desired and serve immediately to maintain the salad’s crisp texture. Serves 4.

Sticky Toffee Pudding With Candied Dates

                   Sticky Toffee Mug Cakes with Candied Dates
A craving for sticky toffee pudding can be quickly satisfied with these warm, saucy mug cakes “baked” in the microwave. Crème fraîche provides a cool, creamy contrast, while quick candied dates lend their salty-sweet chew. It’s the perfect dessert to cozy up on the couch with on movie night.
Ingredients:
Toffee Sauce
1/4 cup (60 mL) salted butter
1/3 cup (80 mL) heavy cream
1/2 cup (125 mL) dark brown sugar
2 tsp (10 mL) pure vanilla extract
2 tbsp (30 mL) Scotch or Irish whiskey (optional)

Cake
1/4 cup (60 mL) water
1/4 cup (60 mL) chopped Medjool dates
1/4 tsp (1 mL) baking soda
2 tbsp (30 mL) salted butter, diced
3 tbsp (45 mL) dark brown sugar
1 tsp (5 mL) pure vanilla extract
1 large egg yolk
1/2 tsp (2 mL) finely grated lemon zest
1/4 cup + 2 tbsp (60 + 30 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) sea salt
2 tbsp (30 mL) crème fraîche

Candied Dates
2 Medjool dates, pitted, torn into small pieces
1 tbsp (15 mL) salted butter Flaky sea salt

Directions:
For the toffee sauce, heat butter in a medium microwave-safe bowl for 30 seconds on high. Stir and microwave again until melted, if needed. Whisk in cream, brown sugar and vanilla. Microwave for 30 seconds on high. Whisk again and microwave for 30 more seconds. Microwave for another 15 seconds, or until sauce is thick enough to coat the back of a spoon, whisk and set aside. Stir in whiskey, if using.

For the cakes, lightly butter two 12-oz microwave-safe mugs. Set aside.

Place water in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir in dates, baking soda and butter. Cover and set aside for 5 minutes. Stir again then stir in brown sugar, vanilla, egg yolk and lemon zest. Add flour, baking powder and salt. Mix until just combined.

Divide the batter between prepared mugs, but do not go past the halfway mark. Microwave on high for 1 1/2 minutes. If still not quite cooked—batter looks a bit wet on top—microwave in 15-second blasts until just set. Don’t overcook.

For the candied dates, heat dates and butter in a small frying pan over medium-low. Cook, stirring often, until just becoming crispy on the edges, 2 to 4 minutes. Transfer to a plate and separate any clumps. Season with flaky salt.

Using a skewer, poke several holes into cakes. Slowly pour sauce overtop, allowing it to absorb before adding more and saving 2 tbsp (30 mL) to garnish.

Dollop cakes with crème fraîche, drizzle with remaining sauce and top with candied dates. Serve immediately.

Pecan, Date and Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients:
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds
Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks.

 

Makes 32 pieces

Roasted Chicken and Clementines

Roasted Chicken & Clementines

Inspiration for the flavors here came from the clementine. Most of the supply comes from Morocco, and the spices here are definitely tagine-ish. The method, though, couldn’t be less exotic. Everything gets assembled in a roasting tin and blasted at high heat for a (relatively) short cook, just long enough to make some aromatic rice to go with it.

Ingredients:

Spice Mixture:

2 tsp (10 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) turmeric

1/4 tsp (1 mL) cayenne

1 tsp (5 mL) paprika

1 1/2 tsp (7 mL) salt

1/4 tsp (1 mL) finely ground black pepper

8 bone-in, skin-on chicken thighs

1 cup (250 mL) chicken stock

1/2 cup (125 mL) clementine juice

8 small shallots, peeled and halved lengthwise

6 Medjool dates, pitted and quartered lengthwise

1 large clove garlic, finely grated

3 clementines, sliced 1/4 inch (5 mm) thick

1/2 cup (125 mL) oil-cured black olives (optional)

Directions:

 Preheat oven to 450°F (232°C).

Make spice mixture by stirring spices together in a small bowl.

Add chicken to a large bowl, sprinkle spice mixture over and toss until evenly coated; set aside.

To a large, shallow roasting tin, add chicken stock, clementine juice, shallots, dates and garlic. Give everything a stir to break up the garlic, then tuck in chicken thighs, skin side up. Evenly distribute the clementine slices, doing your best to avoid placing over chicken skin (it’s okay if some of the clementine slices overlap each other).

Roast for 35 to 40 minutes or until chicken skin is crisp. Sprinkle olives over, if using, and let stand for 10 minutes before serving with basmati rice, couscous or mashed potatoes.  Serves 4

 

Sticky Pudding Bundt Cake

Sticky Pudding Bundt Cake 

This decadent dessert is filled with so much toffee flavor that no one will ever believe you used cake mix as an easy cheat! Medjool dates are essential here—they break down more easily than conventional dates and have a deep, caramel-like flavor. To finish, a super simple toffee sauce makes it sticky and rich. Serves 8 - 10
Ingredients:

Bundt
1 1/2 cups (375 mL) pitted, stemmed, diced Medjool dates, about 20 dates
1 cup (250 mL) boiling water
3 large eggs
1/2 cup (125 mL) unsalted butter, melted
1/4 cup (60 mL) fancy molasses
1 pkg (432 g) golden cake mix

Toffee Sauce
3/4 cup (175 mL) lightly packed light brown sugar
3/4 cup (175 mL) heavy cream
2 tbsp (30 mL) unsalted butter, cubed
1 tbsp (15 mL) fancy molasses
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) fine sea salt

 Directions:

For the Bundt, combine dates and boiling water in a large bowl, ensuring dates are submerged. Tent with foil and let stand until dates are soft, about 30 minutes.

Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 10- to 15-cup (2.5- to 3.75-L) Bundt pan. Set aside.

Mash date mixture with a whisk, then continue working, whisking until it’s as uniform as possible—it’s okay if some small pieces remain. Whisk in eggs, butter and molasses until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Scrape batter into prepared pan; smooth top.

Bake on middle rack until a wooden skewer inserted into center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let cool, 10 minutes. Turn out onto rack and cool completely, about 1 hour. (Bundt will keep, covered, at room temperature for up to 3 days.)

For the toffee sauce, combine ingredients in a medium saucepan over high heat. When it comes to a boil, reduce to medium-high and continue cooking, whisking occasionally to slightly thicken, about 3 minutes. Remove from heat and cool 10 minutes. (Sauce will keep, covered and refrigerated, for up to 5 days. Rewarm over medium heat before serving.)

To serve, pour half of the toffee sauce overtop of Bundt cake. Serve with remaining toffee sauce on the side.  Serves 8 - 10

Celery And Tarragon Soup

Celery and Tarragon Soup

We kept this simple Italian-inspired soup on the light side so you can comfortably serve it before a multi-course meal, but don’t skip the topping! The dates may seem a bit strange until you realize it’s essentially a grown-up version of ants on a log.

Ingredients:

1/2 cup (80 mL) olive oil
12 stalks celery, cut into 1/2-inch (1-cm) pieces, about 7 cups (1.75 L)
3 leeks, white and pale green parts only, chopped, about 3 cups (750 mL)
8 garlic cloves, chopped
1/2 tsp (2 mL) kosher salt
1 large yellow-flesh potato, peeled and cut into 1/2-inch (1-cm) pieces, about 2 cups (500 mL)
3-inch (8-cm) Parmesan rind
6 cups (1.5 L) vegetable broth
1 cup (250 mL) packed parsley leaves, chopped
1/4 cup (60 mL) tarragon leaves, chopped

ALMOND & DATE TOPPING
1/3 cup (80 mL) olive oil
1/3 cup (80 mL) toasted and finely chopped almonds
1/4 cup (60 mL) grated Parmesan
2 Medjool dates, pitted and finely chopped
Celery leaves for garnish

Directions:

Heat a Dutch oven over medium-high heat. Add oil, then celery, leeks, garlic and salt. Cook, stirring occasionally until vegetables have softened and leeks are translucent, about 15 minutes.

2. Stir in potato, Parmesan rind and vegetable broth. Bring to a boil, then lower to a simmer. Continue cooking until the potato is very soft, about 15 minutes. Stir in parsley and tarragon, then remove from heat.

3. Meanwhile, to make the topping, combine oil, almonds, Parmesan and dates in a small bowl.

4. Working in batches, transfer soup to a blender and purée until smooth. Return to pot. Warm over medium heat, about 2 minutes. To serve, scatter with topping and garnish with celery leaves.

Serves 6

 

Moroccan Spiced Millet And Lentil Salad

Moroccan Spiced Millet And Lentil Salad

Serves 6
You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand. 

Ingredients:
Salad
½ cup millet
½ cup cooked lentils
2 medium carrots thinly sliced on sharp bias (½ cup)
½ medium red onion, thinly sliced (½ cup)
¼ cup sliced pitted Medjool dates
¼ cup chopped parsley
¼ cup roughly chopped pistachios
¼ cup pomegranate seeds
2 Tbs. minced green olives
1 Tbs. chopped mint
1 small orange, cut into pieces
Dressing
¼ cup cooked lentils
1 pitted Medjool date
2 Tbs. olive oil
2 Tbs. orange juice
1 Tbs. lemon juice
1 tsp. ras el hanout spice blend

Directions:
1 | To make Salad: Cook millet according to package directions. Spread cooked millet on plate, and chill in refrigerator.

2 | Combine millet with lentils, carrots, onion, dates, parsley, pistachios, pomegranate, olives, and mint in salad bowl. Set aside.

3 | To make Dressing: blend all ingredients in blender until smooth; season with salt and pepper, if desired.

4 | Stir Dressing into Salad. Scatter orange pieces over top.

Homemade Apricot-Almond Power Bars

Homemaade Apricot-Poweer Bars

Turns out making your own power bars, energy bars, fruit and nut bars…it’s incredibly simple. The only requirements are a food processor and a few high-quality ingredients. Slice a bar with (not for) breakfast, and see just how powerful (and kind) they are.
Ingredients:1 cup dried apricots
1 cup roasted almonds (salted or unsalted)
1 cup Medjool dates, pitted
3 tablespoons wheat germ
1/4 cup unsweetened desiccated coconut, divided
Juice of 1/2 lemon

*

Directions:
In the bowl of a food processor, add the apricots, almonds, dates, and half of the coconut. Pulse until the fruit and nuts begin to break down, scraping the sides of the bowl if needed. Add the lemon juice and pulse numerous times, until a paste begins to form and then the paste balls up.

Tip the dough onto a large sheet of plastic wrap. Fold the wrap up over the dough and flatten the dough into a square about an inch thick, shaping the edges and flipping the packet over to continue shaping and flattening.

Lift up the plastic wrap and dust the top of the square with the remaining coconut. Wrap it tightly and freeze for at least one hour and up to several weeks, slicing bars off as needed.

Makes 9 3-inch bars