sometimes i feel so alive it just about breaks my heart

I just ate some date bars that I made myself!

8 oz each of dates, papaya, pineapple, and walnuts chopped separately in a food processor & then hand-mixed into a ball, flattened, and cut.

They are super sweet. Next time I might use different fruits and more nuts, but yum!

Since I have to eat every two hours every day, finding easy things to snack on is always a concern.

These were about $1/bar.

Image Description: A plate of individually wrapped date bars on the counter

You will need:

1-2 ripe pineapples -skinned, cored, and diced
1/8 cup sugar
2 tsp chopped fresh ginger
1/2 tsp ground clove OR 5 whole cloves
1/4 cup lime juice

Toss the pineapple with the ginger, sugar, and cloves. Broil on a sheet pan for 15-30 minutes, turning occasionally so it doesn’t burn. Puree, add lime juice and adjust sweetness/spices to taste, then turn into a frozen delight using the method of your choosing. (I prefer the plastic bag inside a bigger bag of ice and salt shaken 15 minutes till smooth.)

This one is a favorite.

This is really simple, but incredibly, incredibly delicious.

You will need:

1 newly ripe butternut squash, seeded and sliced
1 cup olive oil
2 tsp dark chile powder
1/2 tsp ground clove
1/2 tsp cinnamon
salt & pepper to taste

Combine the oil and spices and toss with squash slices to coat.  Lay squash on a lightly oiled (with olive oil) pan and bake at 400F for 1 hour, turning slices over every 15 minutes.

Eat!

You’ll need:

For the sorbet-
4 cups watermelon puree (remove seeds & rind)
1 cup sugar syrup (a la this)
1/4 cup lemon juice
1/8 t salt
2 T alcohol (vodka or rum; I used homemade vanilla extract)

Optional: for additional sweetener, I added about a cup of agave–you can use more sugar syrup; for a richer flavor, I added half a tablespoon of Grand Marnier, an orange liqueur.

For churning-
1 gallon freezer ziploc
1 quart freezer ziploc
1 cup rock salt
lots of ice

Combine the first set of ingredients and place in quart freezer bag. Place quart freezer bag inside gallon freezer bag and fill gallon bag with ice. Add salt. Using thermal protection for your hands (gloves, a towel, etc) churn the sorbet by gently (or firmly–being careful not to break or open either bag) rocking the bag from side to side for about 20 minutes. Make sure the inside bag is surrounded by ice and salt.

The alcohol is what makes it smooth and keeps it from becoming chunks of ice (alcohol has a lower freezing point than water). If you use beer or wine instead of hard liquor, you’ll need more parts per volume.

Makes ~1 quart.

1 large butternut squash
3 large onions, chopped

2 Tbsp vegetable oil (adjust as needed)
1 Tbsp toasted sesame oil (adjust as needed)
2 Tbsp mustard seeds
1 Tbsp curry powder
2 tsp cumin
2 tsp dried thyme
1 tsp red pepper flakes
1/4 tsp nutmeg
1/4 tsp cinnamon
2 bay leaves

5-10 carrots, chopped
3 stalks of celery, chopped
1 cup lentils
1 cup barley
2 cups apples, pureed
2 tsp salt (or to taste)

Bake or boil the squash; discard skin and seeds; puree pulp. If you boil the squash, reserve water to add to soup later.

Sautee chopped onion in the oil with mustard seeds, curry powder, cumin, thyme, pepper flakes, nutmeg, cinnamon, and bay leaves until onions are translucent and flavors are well-blended. Add the chopped carrots and celery, squash, apple puree, and water to cover. Bring to a boil. Add lentils, barley, and salt to taste. Cover and cook on low heat until done.

Yield: 1-1/2 doz.

Ingredients:

Warm water (90 degrees), 1-1/3 cups
1 egg
1 c poi
1/2 c softened butter
1 tsp purple food coloring (optional)
1 c sugar
2 lbs flour
1/4 tsp salt
2 1/2 tsp yeast

Directions:

In a mixing bowl (for use w/ table mixer) combine egg, butter, food coloring, poi and water
Add dry ingredients to wet ingredients
Mix all ingredients on speed 2 with a dough hook; texture should be smooth
Remove from mixing bowl and place on flour table top; scale 3 oz. dough and roll into ball size.
Line baking pan with aluminum foil and place roll taro balls 3×4
Set aside to rise for 15-20 minutes
Bake 225 degrees for 20 minutes

This recipe is adapted from Phillip Chu at Nan Yang Rockridge.

INGREDIENTS:
1/4 cup white vinegar
3 cups water
1 three-inch piece fresh young ginger, soaked in vinegar for 3 days
1 cup canola oil for frying
2 tablespoons yellow split peas or split mung beans, soaked in cold water for 4 hours, drained
1/4 cup dried fava beans or lima beans, soaked in cold water for 4 hours
3 tablespoons chopped fresh coconut, or store-bought unsweetened coconut flakes
5 garlic cloves, thinly sliced
2 tablespoons chickpea flour, lightly toasted until it turns tan
2 tablespoons sesame seeds, lightly toasted
2 tablespoons chopped roasted peanuts
1/2 cup thinly shredded cabbage, soaked in cold water for 15 minutes, drained and patted dry
2 tablespoons dried shrimp, pounded into small flakes (optional)
1/4 yellow onion, thinly sliced, rinsed
1 to 2 tablespoons fresh lemon juice
1/2 serrano chile, thinly sliced (optional)
Salt, to taste

INSTRUCTIONS:

Preparation (3 days ahead):Combine vinegar and water in a glass jar or bowl. Peel ginger and cut into very thin long strips, like angel hair pasta. Add ginger to vinegar solution, making sure ginger is completely submerged. Cover and refrigerate for at least 3 days.

Before assembling salad, heat oil in a small pot over moderate heat. Add split peas. Stir and cook for about 2 minutes, until are golden and crispy. Using a fine-mesh skimmer, remove peas to paper towels to drain.

Continue to fry, one item at a time, fava beans, fresh coconut (if using coconut flakes, just toast them in a dry skillet) and garlic slices until golden and crispy. Drain everything on paper towels. To serve, drain ginger and discard vinegar. Gently squeeze ginger to remove any excess liquid. Place ginger in a mixing bowl then add split peas, fava beans, coconut, garlic, chickpea flour, sesame seeds, peanuts, cabbage, dried shrimp, onion, lemon juice, chile and salt. Toss gently and serve. Serves 4.

PER SERVING: 270 calories, 11 g protein, 27 g carbohydrate, 14 g fat (2 g saturated), 0 cholesterol, 164 mg sodium, 6 g fiber.

From “Everyday Italian”

1 oz porcini mushrooms (fresh or dried and soaked)
8 oz white mushrooms
1.5 cups fresh flat leaf parsley
.5 cups toasted walnuts
2 cloves garlic

Chop above ingredients and combine.

Add 1/2 cup olive oil

Then add:
1/2 cup grated parmesan
1/2 tsp salt
1/4 tsp pepper

cover and refrigerate.

Serve on toast or tossed with pasta.

2 tsp active dry yeast
4 T warm milk
2 t sugar
4 c flour
1 t baking powder
1/2 t salt
2/3 c milk
2/3 plain yogurt, beaten
1 egg, beaten
2 T ghee, melted
flour for dusting
ghee for top
chopped fresh cilantro and garlic for top

Mix the yeast, warm milk and sugar in a small bowl–leave to become frothy. Mix together the flour, baking powder, and salt. Make a well in the center and add the yeast mixture, milk, yogurt, egg, and ghee. Fold in all the ingredients.

Knead the dough well. Tightly cover the bowl and keep in a warm place until the dough doubles in size. To test, push a finger into the dough–it should spring back. Preheat the oven to 400F. Roll out the dough on a floured surface.

Make each naan slipper-shaped, about 10 in long and about 6 in wide, tapering to 2 in. Plase on greased trays and bake in the preheated oven for 10-12 mins.

Makes 6-8
–Shehzad Husain & Rafi Fernandez

NY Times, May 21, 1989, Entertaining Section, via Judy Lucianovic

2 1/2 lbs. small red Bliss, Bintje or Yukon Gold potatoes
1 garlic clove, chopped
5 Tbs. olive oil
Salt and freshly ground pepper to taste
1.5 Tbs. red-wine vinegar
1 Tbs. grainy mustard
2 tsp. minced chives
1 tsp. fresh rosemary

Preheat the oven to 425 degrees

Scrub the potatoes and cut them in quarters or, if they are more than two inches in diameter, in eighths. Place them in a single layer in the baking dish.

Scatter the garlic, three Tbs. of the olive oil, and the salt and pepper over the potatoes, and toss. Roast for 30 – 40 minutes, tossing gently every 10 minutes so the potatoes cook evenly.

Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and mix gently. Season, if desired, with additional salt and pepper, and cool to room temperature. Just before serving, fold in the chives and rosemary.

Yield: six servings

JL Notes:
Add garlic more than halfway through roasting to avoid burning
We quadruple all dressing ingredients. Yum.