Homemade Larabars

I'm not sure why I'm calling these Larabars since I've never had a Larabar but that's what everyone else on the Internets are calling them, so there you are.  These are very similar to these coconut energy balls I had made, in fact you could simply shape this mixture into balls instead.  On a side note, I remember when I was young, family and friends would bring Medjool dates back from trips abroad and they would be such a treat.  Then Middle Eastern stores started popping up and we could get them there.  Now, they're at Trader Joe's.  How things have changed.  Also, if you add some ghee and milk to this recipe you've basically got date halwa, which Pakistanis have been making for, well, forever.  But back to the Larabars, there are so many varieties you can try at home.  This is a great resource for other combinations.   

1-2 c cashews (raw)
1 c dates, pitted 
1/4 c shredded, unsweetened coconut
1 T chia seeds
1/2 t salt
1 t water  

You really need to judge the amount of water to add based on how moist the dates are.  My dates were incredibly moist and I added some water and mine could have been a tad less sticky.  I also wanted mine heavy on the nuts and not too sweet which is why I added 2 cups cashews to 1 cup dates while a lot of recipes have equal parts.  I actually added additional nuts after blending everything which wasn't so smart as the sticky mixture wasn't going to pulse up the new nuts (hence some chunks of nuts).  There is really no wrong way to make these.  Pulse cashews, dates, coconut, chia seeds and salt in a food processor until mixture becomes fine and starts to clump together.  Slowly drizzle water in order to make it form a ball.  Line a loaf pan with parchment paper and press and flatten mixture into it.  Refrigerate for 30 minutes or so and then lift up paper, and cut into bars.  Store in fridge.  

Asparagus Risotto

I've been on a big risotto kick lately, not sure why.  Perhaps the cold, wet weather, but I could really crave risotto anytime.  I used to hate making risotto but then at some point something shifted and I didn't mind it.  I suppose once you've made something several times it becomes easier and more manageable.  Except for quiche.  I'll never be good at making quiche.  The best part of asparagus risotto is the asparagus, in season now, so go pick some up and make this comforting dish soon.  

1 bunch asparagus, washed, trimmed, chopped
1/4-1/2 c frozen peas (depending on preference)    
1 c arborio rice
1/2 onion or 1 shallot, chopped
1/2 c white wine
2-3 cloves garlic, pressed
4 c chicken stock
1/4 c parmesan cheese
1 T basil pesto
1 t lemon zest and juice from 1 lemon

Heat some olive oil in a medium sized pot.  Add asparagus and cook for a few minutes, you don't want them fully tender and want them to still be bright green.  With a spoon, remove asparagus into small bowl.  Add some butter, about 1 T (optional), and then onions, and then garlic.  Saute until fragrant.  Add rice.  Allow rice to really toast up, this takes a few minutes and is an important step.  The grains should start to get a light brown color.  Next add in white wine and allow to reduce down for several minutes.  Finally, start the process of adding the stock, 1-2-3/4 of a cup at a time, and stir for several minutes until it's absorbed.  I don't warm my stock, I simply use it at room temperature.  Once the rice has become tender but still with a slight bite to it, add in lemon zest, juice, and pesto.  Next stir in the frozen peas and asparagus and remove from heat.  Lastly, stir in cheese.  

Black Bean Mini Burgers

A good veggie burger can be hard to find.  This, my friends, is a good veggie burger.  I love that they have a crunch to them, like falafel, but without being fried, and I love how light yet filling they are.  This recipe is adapted from The Washington Post, and while it is called patties in the recipe, it can be adapted into a hefty burger, or a mini burger, and can be enjoyed many ways.  I snacked on them with some cottage cheese, but you could load up a bun and have one, or stuff some into a sliced pita with some tzatziki.  The Post also give the suggestion of placing them on top of a salad, which is perfect.  The original recipes calls for a sweet potato, which you could of course try, but I think yukon gold give the right taste.  Add in some berbere spice and you have an incredibly tasty veggie burger.  

4- 8 servings

1 medium onion
8 cloves garlic
4 small yukon gold potatoes
28 oz black beans (canned, or home cooked)
1 tablespoon olive oil
1/2 teaspoons ground cumin
1 teaspoon Berbere spice
2 large eggs
1/2 cup panko (or any bread crumbs)
Kosher salt
Freshly ground black pepper

Peel and boil the potatoes until tender, and then drain and mash.  Chop the onion. Mince the garlic or run it through a garlic press. Drain and rinse the black beans, then place them in a mixing bowl.  Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the onion and stir to coat; cook for about 1 minute, then stir in the garlic, and spices. Cook, stirring for about 30 seconds, then remove from the heat. Transfer the mixture to the bowl of black beans. Use a potato masher or the back of a fork to mash most of the beans and blend in the onion mixture. Lightly beat the eggs, then add them to the bowl, along with the potatoes and bread crumbs. Season generously with salt and pepper. Use clean hands to divide the mixture into 8 equal balls, then flatten the balls into patties, arranging them on the baking sheet spaced about 1/2 inch apart as you work. Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil, then grease it lightly with cooking oil spray (coconut preferred).  Broil for 8 to 10 minutes, until crisped and golden brown; use a thin metal spatula to turn them over, then broil for 2 to 3 minutes on the second side.

Serve hot.  

Farro Salad

Is farro the new quinoa?  Does anyone care?  I do love all the whole grain and whole wheat varieties available these days.  Between quinoa, barley, bulgur, millet and farro there are so many textures and tastes to make great dishes from.  The combination of soft and sweet butternut squash with the nutty bite of farro works incredibly well in this dish. I find if I have a big container of this kind of dish in the fridge my hunger will always be satiated, which is so ideal as a busy stay at home mom.  This also makes a great lunch to take to work.          

12 oz of pearled farro 

sea salt

4 cups water or stock

3 cups chopped butternut squash

1 red onion, sliced

1 t fresh thyme

3 T olive oil

1 T balsamic vinegar

1/2 c sliced cherry tomatoes

1/2 c toasted nuts (optional)

1/4 c crumbled goat or feta cheese (optional)

chopped cilantro

1 t lemon juice

Toss the squash and onion with vinegar, some olive oil, thyme and salt and lay on a baking sheet.  Roast at 350 for 15-20 minutes.  Boil salted water with the farro for 15-20 minutes (until farro is tender).  Drain.  Toss the farro with the squash and onions, add cilantro and cherry tomatoes.  Drizzle a bit more of olive oil and a squeeze of lemon juice.  Salt and pepper.  Toss, and garnish with nuts and cheese if desired.  Serves 6-8 as a side dish