- Page 48 of 75 - Wholesome Recipes Made for Sharing

January 27, 2015

Ancient Grain Fig Date Bars

Since granola is typically a breakfast item in our house, I try especially hard to stay away from processed refined sugars when making or buying it. This is probably the main reason I’ve steered away from most grocery-store granolas, but last year I discovered Purely Elizabeth Granolas and it’s one of the few store-bought granolas that I buy with enthusiasm. Purely Elizabeth Granolas are full of nutrient-rich oats, amaranth, quinoa, sunflower seeds, chia seeds, coconut oil, and naturally sweetened with coconut sugar. I’ve tried to recreate this granola at home, but so far have been unable to successfully replicate it so I treat myself to this store-bought version every once in a while. Recently Purely Elizabeth announced a recipe contest using their line of Hot Ancient Grain Oatmeal Cereals and I thought it would it be a fun challenge. I came up with these Ancient Grain Fig Date Bars and I’m so excited to share these with you. These chewy crunchy little energy bars are made with wholesome ingredients such as almonds, oats, buckwheat, millet, amaranth, flax, quinoa, chia seeds, hemp seeds, and are bound together with softened figs and dates. Using Purely Elizabeth Ancient 6-grain Cereal adds such a variety of whole grains and seeds and the bonus is that there’s no need to buy and store separate little bags since they are all included in the cereal. Besides a touch of maple syrup, no other sweeteners are added, but they are plenty sweet thanks to the natural sweetness of the figs and dates.

This recipe was selected as one of the top 15 favorites and the next round is determined by voting. If you could take a minute and stop by here to vote for these bars, it would make my day. Thanks to all of you who support me- I wish I could give each of you a big personal hug right now!

Ancient Grain Fig Date Bars

Ingredients

1 cup Purely Elizabeth Organic 6 Grain Hot Cereal
1 cup raw almonds, chopped
1/2 cup calimyra figs, about 6 figs
1/2 cup medjool dates, about 8-9 dates
2 tablespoons maple syrup
1/2 teaspoon kosher salt

Instructions

Preheat oven to 325. Line an 8×8 baking pan with parchment paper.
Spread hot cereal and almonds evenly on a large rimmed baking sheet. Bake for 8-10 minutes, until toasty and fragrant. Set aside.
While toasting the cereal and almonds, place figs and dates in a small bowl. Pour enough boiling water over the fruit to just cover. Soak for 20 minutes and then drain over a strainer. Do not squeeze water out from figs and dates.
In the bowl of a food processor, add the figs, dates, maple syrup and salt. Process mixture until smooth.
In a large mixing bowl, combine the toasted cereal and almonds with the processed fruit mixture. Mix together with a wooden spoon until thoroughly combined. Transfer mixture to prepared baking pan and press firmly with the back of rubber spatula.
Bake for 17-20 minutes, until top is no longer sticky. Cool completely before cutting into bars.

January 23, 2015

Meyer Lemon Graham Parfaits

It’s often difficult to find Meyer lemons around here even during the right season, so I am always glad when I stumble upon them unexpectedly. Meyer lemons are still tart, but are also sweeter than regular lemons and have a slight hint of orange. Lemon desserts are always so bright and refreshing, but are also usually loaded with lots of sugar to balance the tartness. Because Meyer lemons are naturally sweeter, I’ve found that it’s possible to use less added sweetener and the dessert will still be well-balanced and delicious. Last year I made this Meyer Lemon Cream with Graham Crackers and Sea Salt from Bon Appetit and decided I wanted to make a healthier lightened up version this year. I started by swapping out the sugar for honey and also decreased the amount of honey to achieve the right consistency in the lemon curd base. This honey lemon curd is still very sweet and is wonderful on its own. Lemon and honey must be one of the most marvelous combinations ever.

Then I swapped out the heavy whipping cream for plain greek yogurt. I used 1/2 cup of lemon curd for every 1 1/2 cups of yogurt, but increase the lemon curd if you’d like a stronger lemon flavor and a more decadent treat. The parfaits are topped off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. Sweet enough for a dessert, but healthy enough for breakfast.

Meyer Lemon Graham Parfaits

Ingredients

Lemon Curd

1/4 cup + 2 tablespoons meyer lemon juice, from about 3 lemons
1/4 cup + 2 tablespoons honey
2 large eggs
1 tablespoon unsalted butter

Assembly

1 1/2 cups whole milk or 2% greek yogurt
1/2 cup crushed graham crackers
flaky sea salt
lemon rind from 1 Meyer lemon

Instructions

Lemon Curd

In a small saucepan, whisk together the lemon juice, honey, and eggs over medium heat. Whisk continuously until mixture thickens, about 8 minutes. Turn off heat and add butter. Whisk until butter is melted and fully incorporated.
Transfer to a glass jar, cool to room temperature, then chill in the refrigerator for at least 2 hours.

Assembly

In a small mixing bowl, whisk together 1 1/2 cups greek yogurt with 1/2 cup lemon curd. If desired, adjust to taste and add more lemon curd a couple tablespoons at a time.
Add a couple tablespoons of yogurt to 4 small glass jars. Sprinkle with crushed grahams. Layer remaining yogurt over the crushed grahams. Top off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. These are best served immediately as graham crackers will become soft after sitting in the yogurt.

Notes

adapted from Bon Appetit

January 20, 2015

White Bean Chicken Sausage Soup

With cold winters come so many things that I love- quiet snowfalls, warm cozy sweaters, steaming hot cocoa by the fire, and skiing season. Skiing season was practically nonexistent for us while our kids were so small, but we’ve finally reached the stage when family ski outings are possible. And now it’s better than ever. I find great joy in watching a child persevere with fierce determination in learning stops and turns and then in seeing a triumphant smile after riding the chairlift for the first time. With many of our Saturdays being away at the ski slopes, I’ve been relying on hearty soups such as this white bean chicken sausage soup to warm us after a day in the cold outdoors. It always feels good to come home to a home-cooked meal without actually cooking and this soup is perfect for making ahead of time and reheating. Pureed cannellini beans impart a rich creaminess without all of the butter, flour, and cream which are usually added to chowder-type soups. A touch of heavy cream is added at the very end to round out the creaminess, but this is certainly optional. This soup is scented with rosemary and thyme and contains a healthy dose of vegetables, although next time I might add some chopped greens at the end to make it even more nourishing. Add a loaf of whole grain bread to this savory soup for a simple, yet complete and satisfying meal.

White Bean Chicken Sausage Soup

Yield: 6

Ingredients

1 Ib dried cannellini beans, soaked overnight, rinsed and drained
8 cups water
3 tablespoons olive oil
3 garlic cloves, 1 smashed, 2 minced
1 teaspoon dried rosemary leaves, finely chopped
1 bay leaf
1 large onion, chopped (about 2 cups)
2 medium carrots, chopped (about 1 cup)
2 celery stalks, chopped (about 1 cup)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 1/2 teaspoons chopped fresh thyme, divided
4 cups low-sodium chicken broth
1 pound chicken Italian sausage, casings removed
1/4 cup heavy cream

Instructions

In heavy pot, combine beans, 8 cups of water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer partially covered until beans are tender, about 1 1/2 hours.
Drain beans and reserve cooking liquid. Discard bay leaf.
In the same pot, heat remaining olive oil over medium heat. Add onion, carrot, celery, salt, and pepper. Saute until onion starts to turn golden, about 10 minutes. Add minced garlic and 1 teaspoon thyme and sauté until fragrant, about 1 minute. Add chicken broth, 2 cups of the reserved cooking liquid, and beans. Bring to a boil, then reduce heat to low and simmer partially covered until beans are very soft, about 40 minutes. Remove from heat.
In a heavy skillet or sauté pan, cook chicken sausage over medium heat until no longer pink, breaking up into small pieces. Set aside.
Remove 1 1/2 cups beans with a slotted spoon. Puree remaining soup with an immersion blender or by working in batches with a regular blender. Return reserved beans to the soup and add the chicken sausage, remaining thyme, and cream. Season to taste with additional salt and pepper. Heat over medium until warmed through. Garnish with additional thyme leaves, if desired.

Notes

adapted from Bon Appetit