Food Lush

Christmas Date Balls

Tara C.

When you saw the title of this post, there's a good chance that you thought ewwww. And I know, I know, date balls are not cool. What's next, fruit cake recipes? Let me explain. Back in August, I posted about the family recipe book with photos that I made a few years ago. In this post, I mentioned that every year I make my grandmother's date balls at Christmas because they just feel like Christmas to me. Well, it's that time again. 

When I was a child, every year at Christmas my grandmother would come to our house with pretty little tins of treats, including these date balls, wrapped delicately in tissue paper.

In my previous post I made it sound like I didn't really like these date balls but I make them anyway. That's not really true. I do like them. But would I like them if I didn't associate them with warm and happy memories? That's hard to say. I think food and smells have the ability to seep down into the primative crevices of our brains, and those crevices are not very articulate or good at providing objective analysis. So let's just say I like them.They are sweet and crunchy and completely addictive.

I find it strange that this is the second recipe I've posted here that uses Rice Krispies. In general, I don't consider myself to be a Rice Krispy afficionado. But these are both vintage recipes, so maybe that's just a sign of the times. Like dates, baking with Rice Krispies was once more en vogue than it is today.

To me, this is what nostalgia tastes like.

Date Balls

1 pound pitted dates
1 egg
1 cup sugar
1 teas. vanilla
1 tablespoon butter
1 cup chopped nuts (I used pecans)
1 cup Rice Krispies
1/2 cup powdered sugar

Cut dates fine, combine with beaten egg, sugar, vanilla and butter; cook in a saucepan until dates are soft. Add nuts and Rice Krispies, blend. Shape into balls about 3/4-inch in diameter and roll in powdered sugar. Makes about 50 balls.

These cookies freeze well. Storage time about 3 months. Thawing time about 30 minutes.

What foods do you make that remind you of childhood holidays?

Summer's Last Gasp: Ratatouille

By Erica H.

It's fall! It's fall! And believe me, no one is ever happier about this development than I am. Of course, the weather around here consistently refuses to acknowledge the plain and simple fact of seasonal progress. Look at the calendar, sun! You are being inappropriate.

Fortunately, I have come up with one thin yet delicious silver lining to the sun's glaring obtuseness, and that is: ratatouille ingredients are currently plentiful and cheap.

I've been using Francis Lam's recipe for a couple of years now, and it is truly one of my favorite applications of tomatoes (specifically, giant piles of tomatoes). It is certainly the best thing that ever happened to eggplant. It takes all afternoon to cook down, but that's part of the appeal--it may still be hot outside, but I'm more than ready to tenderly minister to a simmering pot for hours at a time. And just look at the mushy vegetable delight that emerges!

Of course, I'm still in Meat Prison until the end of this month, so I've been dishing out my ratatouille alongside scrambled eggs and sausage, but the ideal combination involves a sliced baguette, some soft cheese, and a bottle of red.

A perfect, light vegetarian meal. Of course, if (for whatever reason) you do not want to spend the better part of the day at the stove, this ratatouille pizza will certainly do in a pinch.

Any last-bit-of-summer bounty you're currently enjoying?

Vegetarian Comfort Food: Pizza Quinoa Casserole

By Erica H.

I have found, through many years of rigorous testing, that the likelihood of my enjoying a recipe is often directly related to the similarity of said recipe to pizza. That is to say, if I encounter gooey cheese in combination with a spicy tomato sauce, my reptilian brain takes over and I immediately begin the process of establishing dominance and territory, fending off any potential competitors in the area.

I think that's how that works.

At any rate, this excellent recipe for Pizza Quinoa Casserole from Food Doodles has proven near-magical in its ability to swallow up any amount of vegetables you care to throw in it and still come out very, very pizza-esque.

I'm not saying the recipe is perfect as written. It does indicate that this is a side dish (look at that picture and try to tell me with a straight face that you need to add another element) and suggests that you "sprinkle with cheese if desired," emphasis mine. Because, really. All kidding aside, if you want to make this vegan, just include the nutritional yeast flakes and leave off the delicious, melty mozz, because it's my understanding that yeast flakes add a clear-conscience cheesy flavor. I use both, just in case.

I have added red peppers, spinach, squash, and broccoli to this, and it has all come out pizza-flavored. It is excellent in leftover form, which in my world is high praise indeed. I definitely recommend that you whip up a batch of your own, but if you see me coming, it's probably safest to clear out.

June Bon Appétit: Highlights

By Erica H.

Did this post go up late? you may be thinking, brow furrowing slightly as you glance at the calendar. Why recap a June food magazine almost a week into August? Because why don't YOU try cooking every single recipe in a Bon Appétit and see how long it takes YOU, huh? HUH? Seriously, you should do that and let me know how it goes, I'd be really interested to hear about it.

All of which is to say: my 60 SUMMER RECIPES project has come to an end at long last. It had its share of misses, but in the spirit of embracing summer I'm just here to report on the hits. I expect to see all of the following in my kitchen again in the future, even as I attempt to shake off the ghosts of their less successful, more traumatic bretheren.

1) Most of the ¡Tacos! ¡Tacos! ¡Tacos! page. I suspected going in that this section would be a winner, and for the most part, I was right.

Taqueria Guacamole: As a Texan, I consider guacamole a staple. As a lazy person, I consider guacamole "avocados mushed up with salsa." This is just as easy and a little more authentic.

Rajas Poblanas: I'm always on the lookout for a good vegetarian taco, and this one definitely fits the bill. Lots of flavor for only a few ingredients.

Fresh chorizo: The flavor of homemade chorizo is well worth the little bit of work it takes to deal with the dried chiles. Also, while it was great in taco form, I can see it working in a variety of dishes. Maybe it would go with, I don't know, eggs? For example.

Cumin and ancho chicken: Simple, beautiful chicken tacos. I would probably just eat a bowl of this chicken. Maybe with some guacamole mixed in. (Topped with an egg.) So if I ever decide to go Paleo, I guess I'm set.

2) Kielbasa with onions and poblanos. 

Sausage and veggies is one of my go-to quick and satisfying dinners. This oven packet technique is super simple and the results are hearty and delicious. I also appreciate any excuse to buy sauerkraut, the shining star of the Cabbage is Underappreciated Show.

3) Cocoa-date truffles.

These are adorable and addictive. It takes a while to roll them in the various coatings, but you could just pick one and keep it simple. Or, if you have a two-year-old hanging around, you could assign some to her while you kick back and relax.

So there you have it. I imagine there are some repeat-worthy recipes in every issue of Bon Appétit, if you just commit and try out every single one. It's really the only way to be sure.

Roasted Beets and Carrots Recipe

By Dani

I'm not usually very good at fancy side-dishes. I either make a swanky protein main dish and a little plain buttered rice or potato or a casserole-sort-of main dish that takes out all need for a side anyway because who doesn't want noodles, protein, peas and sauce in one pan? (I kid. Kind of. I did eat a lot of cream-based, pea-filled casseroles in our church kitchen growing up.)

However, I recently got some beets on a whim and had to figure out what to do with them -- enter my ever-awesome subscription to Bon Appetit and this recipe.

I made these roasted beets and carrots with grilled swordfish, which turned out to be a lovely combination. The swordfish flavor is mild and I'd only sprinkled it with some Old Bay seasoning, so the hefty flavors of the roasted veggies, feta cheese and spices offset it nicely.

Because of the vinegar and feta, it also didn't feel like a typical roasted root vegetable dish which requires sleeting rain and the wearing of thick sweaters to enjoy -- this was eaten with glee on our outdoor patio table with fresh roasted swordfish and a chilled bottle of Chardonnay -- perfect summer evening fare.

Recipe Winner: Thai Chicken Pizza

By A'Dell

My newest favorite pizza is this Thai Chicken Pizza from Annie's Eats. (YES, I know all I cook are things from this website, BUT EVERYTHING IS SO TASTY.)

This Thai Chicken pizza is super simple and uses a lot of things I tend to already have in my kitchen. I pile on waaaay more cilantro than she calls for and I usually add some thinly sliced red pepper. Sometimes I use cashews instead of peanuts. Half the time I don't even put chicken on it. STILL YUMMY.

A really brilliant thing about this pizza (and any other one) is pizza dough freezes BEAUTIFULLY and tastes SO MUCH BETTER than the stuff in a blue can. Jessica likes this recipe for Jay's Signature Pizza Crust, but I use Annie's recipe. (Really, they're all probably pretty similar.) Annie's pizza crust recipe makes two, so I always have one left to freeze, which makes homemade pizza even easier. I mean, we are talking faster than delivery at this point. 

Are you making pizza? I am kind of obsessed with different topping combinations so please pipe up and tell me what to put on my next one. Bonus points for offbeat-yet-fantastically-delicious flavor combinations!

(Photo from: Me!)

Jalapeno Popper Dip: Make This Now!

By Kristin 

I’ve been meaning to write about this Jalapeno Popper Dip for at least 2 months (since the first time I made it) because it is so awesome. But then, I never remember to photograph the dip when it comes out of the oven because I stuff it all in my piehole.

This is the empty, clean pan that housed the dip. We ate the whole thing this past weekend at my mom’s house, where we were celebrating my Grandma’s birthday. It was a HIT! 

This dip makes a lot, so I usually half it, unless it’s going to be a big party. This was plenty for me and my family. I mean, more would have been better, but then no one would have been able to button their pants. 

You can get the full recipe here. 

And then make it now. TRUST ME.

The Healthy Slow Cooker Recipe Review and A GIVEAWAY!

By Kristin

Editor's note: Kristin received a complimentary review copy of The Healthy Slow Cooker direct from the publisher. Food Lush received no compensation for this post.

***

Most Sundays in the fall I spend in a bar watching football. My friends and I have been doing it for years and it’s so much fun! I mean, it’s not fun come Monday morning when I am so hungover I can’t see straight, but other than that, FUN! 

The problem with this is that Sunday is the day I usually do everything. I do the grocery shopping and the meal planning and the cooking. So if I come home at 5 PM drunk as a skunk, this stuff doesn’t happen until Monday. And grocery shopping after work blows. 

So, for the 2011 football season, I needed a change. And that change was to be Crock Pot Sundays! It is the perfect solution to my problem. I don’t have to cook anything on Sundays before I leave, and when I come home, drunk and ravenous, I have food! And dinner for the rest of the week! It’s GENIUS! 

This all means I’m on the hunt for new crock pot recipes so I don’t get bored. So when Jennie asked if I wanted to review a slow cooker cookbook, I jumped at the chance! The book is The Healthy Slow Cooker by Judith Finlayson. 

Overall, the cookbook is OK. I’m a huge fan of the crock pot when it means no additional cooking. I don’t like prep work. I like to throw it all in the slow cooker, turn it on, and have food ready in 6-8 hours. This book doesn’t have a lot of recipes like that. I looked through to find something to review and it was hard because a lot of things had ingredients I didn’t have or had a lot or prep work. 

I ended up making an altered version of the Pepper Turkey Casserole. I used frozen chicken instead, because that is less work. 

My verdict on the recipe on the day it was made was that it was OK. It was quite bland, which was odd for the amount of peppers in it. But it was filling and it was healthy. It was so much better on day 2 when the flavors had time to blend. And it wasn’t too hard, but there was too much prep and end work for my liking. I think next time I would add some beans, some more salt, and omit the quinoa to just make it a soup/stew. 

Pepper Turkey/Chicken Casserole 

• 1 TBSP Olive oil
• 2 onions, chopped
• 4 cloves of garlic, minced
• 2 tsp dried oregano
• 1/2 tsp cracked black peppercorns
• 1 cup white wine
• 1 can (14 oz) diced tomatoes including juice
• 2 cups chicken or turkey stock
• Salt
• 1 1/2 pounds chicken/turkey
• 2 tsp paprika, dissolved in 2 TBSP water
• 1 jalapeno
• 2 green peppers, diced
• 1 roasted red pepper, diced
• 1 1/2 cups quinoa

Directions 

1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, oregano and peppercorns and cook, stirring, for one minute. Add white wine and tomatoes with juice and bring to boil. Transfer to slow cooker. Add chicken stock and stir well. Season to taste with salt, if needed.
2. Add chicken and stir well. Cover and cook on low for 6 hours or high for 3 hours, until meat is tender.
3. Add paprika solution, jalapeño, green peppers and roasted red pepper to slow cooker and stir well. Cover and cook on high for 30 minutes, until peppers are tender.
4. Meanwhile, in a pot, cook quinoa according to package directions.
5. When peppers are tender, add cooked quinoa to slow cooker and stir. Serve immediately.

::::::

When I received this cookbook, I also received another one from the publisher – Everyday to Entertaining by Carla Snyder and Marla Deeds. This one looks really good and you’re all lucky my cat puked on the slow cooker one, making my decision as to which one to review an easy choice. 

I have this copy of Everyday to Entertaining to give out to one lucky reader. All you have to do is answer one question – What is your favorite dish to make when you entertain? 

The giveaway will stay live for one week, through Tuesday, October 25 at 11:59 p.m., and the winner will be announced on Wednesday. Only Canadian and U.S. readers, please, and one comment per reader. 

Good luck!