1/2 cup dates left and no recipe...Anything but the usual date bars?
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carianna-in-wa
Well-known member
Here's a link to a previous post.. REC: Browned-Butter Pecan Muffins
These are a big favorite of mine. They are TDF, in my opinion. Hands down the best muffins I've ever eaten, anywhere.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3823
These are a big favorite of mine. They are TDF, in my opinion. Hands down the best muffins I've ever eaten, anywhere.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3823
This is yummy. Rec: Roasted Cauliflower with Caper Aioli
Roasted Cauliflower with Caper Aioli
Recipe courtesy Dan Smith and Steve McDonagh
Yield: 6 to 8 servings
1 head cauliflower, cut into florets
4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
1/2 cup pitted dates, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves, for garnish
Caper Aioli, recipe follows
Preheat the oven to 375 degrees F.
Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
Caper Aioli:
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3 tablespoons capers, chopped
1 teaspoon caper brine
1 tablespoon chopped parsley leaves
Rub the inside of a decorative bowl with the garlic clove. Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.
Pat’s notes: Delicious. (I cut back on the 1/4 cup olive oil, didn't need it all.) The other recipes from this episode sound good too...Saffron Garlic New Potatoes; Albondigas in Chipotle Tomato Sauce
http://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_33115,00.html
Roasted Cauliflower with Caper Aioli
Recipe courtesy Dan Smith and Steve McDonagh
Yield: 6 to 8 servings
1 head cauliflower, cut into florets
4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
1/2 cup pitted dates, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves, for garnish
Caper Aioli, recipe follows
Preheat the oven to 375 degrees F.
Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
Caper Aioli:
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3 tablespoons capers, chopped
1 teaspoon caper brine
1 tablespoon chopped parsley leaves
Rub the inside of a decorative bowl with the garlic clove. Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.
Pat’s notes: Delicious. (I cut back on the 1/4 cup olive oil, didn't need it all.) The other recipes from this episode sound good too...Saffron Garlic New Potatoes; Albondigas in Chipotle Tomato Sauce
http://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_33115,00.html
REC: "Moroccan Chicken With Almond Couscous" and "Couscous Salad with Dried Fruits"
These two are on my to-try list and got great reviews.
MOROCCAN CHICKEN WITH ALMOND COUSCOUS
Chicken:
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
8 chicken thighs (about 2 pounds), skinned
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
1 1/4 cups fat-free, less-sodium chicken broth, divided
12 whole pitted dates, chopped
1 tablespoon chopped fresh cilantro
Couscous:
3/4 cup fat-free, less-sodium chicken broth
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup uncooked couscous
1/4 cup slivered almonds, toasted
DIRECTIONS:
Preheat oven to 375°.
To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.
Yield: 4 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)
Maureen Callahan
Cooking Light, MARCH 2004
COUSCOUS SALAD WITH DRIED FRUITS
INGREDIENTS:
2 tablespoons olive oil, divided
3/4 cup chopped onion
1 teaspoon Hungarian hot paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
Dash of ground cinnamon
Dash of ground allspice
1 1/2 cups fat-free, less-sodium chicken broth
1 cup uncooked couscous
1 cup halved cherry tomatoes
1/4 cup golden raisins
1/4 cup chopped pitted dates
1/4 cup chopped dried apricots
1/4 cup coarsely chopped fresh mint
1/4 cup slivered almonds, toasted
2 tablespoons chopped green onions
3 tablespoons fresh lemon juice
2 tablespoons chopped green olives
1/8 teaspoon freshly ground black pepper
DIRECTIONS:
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add 3/4 cup onion; sauté 5 minutes or until tender. Add paprika and next 7 ingredients (paprika through allspice); cook 30 seconds, stirring constantly. Add broth; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous in a large bowl. Add 1 tablespoon oil, tomatoes, and remaining ingredients; toss well. Serve warm or at room temperature.
Yield: 6 servings (serving size: 1 cup)
Cooking Light, MARCH 2003
These two are on my to-try list and got great reviews.
MOROCCAN CHICKEN WITH ALMOND COUSCOUS
Chicken:
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
8 chicken thighs (about 2 pounds), skinned
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
1 1/4 cups fat-free, less-sodium chicken broth, divided
12 whole pitted dates, chopped
1 tablespoon chopped fresh cilantro
Couscous:
3/4 cup fat-free, less-sodium chicken broth
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup uncooked couscous
1/4 cup slivered almonds, toasted
DIRECTIONS:
Preheat oven to 375°.
To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.
Yield: 4 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)
Maureen Callahan
Cooking Light, MARCH 2004
COUSCOUS SALAD WITH DRIED FRUITS
INGREDIENTS:
2 tablespoons olive oil, divided
3/4 cup chopped onion
1 teaspoon Hungarian hot paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
Dash of ground cinnamon
Dash of ground allspice
1 1/2 cups fat-free, less-sodium chicken broth
1 cup uncooked couscous
1 cup halved cherry tomatoes
1/4 cup golden raisins
1/4 cup chopped pitted dates
1/4 cup chopped dried apricots
1/4 cup coarsely chopped fresh mint
1/4 cup slivered almonds, toasted
2 tablespoons chopped green onions
3 tablespoons fresh lemon juice
2 tablespoons chopped green olives
1/8 teaspoon freshly ground black pepper
DIRECTIONS:
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add 3/4 cup onion; sauté 5 minutes or until tender. Add paprika and next 7 ingredients (paprika through allspice); cook 30 seconds, stirring constantly. Add broth; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous in a large bowl. Add 1 tablespoon oil, tomatoes, and remaining ingredients; toss well. Serve warm or at room temperature.
Yield: 6 servings (serving size: 1 cup)
Cooking Light, MARCH 2003
Chinese Chews
Since you only have half a cup of dates cut this recipe in half and use an 8 x 8 inch pan.
Chinese Chews
A Margo Oliver Recipe
2 eggs
1 cup brown sugar, packed
1 cup chopped walnuts
1 cup chopped dates
1 tsp. vanilla
3/4 cup sifted flour
1 tsp. baking powder
Granulated sugar.
Heat oven to 350 F. Grease a 13 x 9 1/2 inch pan. Beat eggs, sugar well. Add walnuts dates and vanilla. Blend in flour and baking powder, sifted together. Spread in prepared pan. Bake 20 minutes or until top springs back when lightly touched in centre. Cut while hot, in small oblongs and shape with hands into tiny rolls. Roll in granulated sugar.
Makes about 42.
Since you only have half a cup of dates cut this recipe in half and use an 8 x 8 inch pan.
Chinese Chews
A Margo Oliver Recipe
2 eggs
1 cup brown sugar, packed
1 cup chopped walnuts
1 cup chopped dates
1 tsp. vanilla
3/4 cup sifted flour
1 tsp. baking powder
Granulated sugar.
Heat oven to 350 F. Grease a 13 x 9 1/2 inch pan. Beat eggs, sugar well. Add walnuts dates and vanilla. Blend in flour and baking powder, sifted together. Spread in prepared pan. Bake 20 minutes or until top springs back when lightly touched in centre. Cut while hot, in small oblongs and shape with hands into tiny rolls. Roll in granulated sugar.
Makes about 42.
Rec: Bacon-wrapped Dates with Almonds and Goat Cheese
I usually omit the dates as these are a pain. but these are addictive...
Bacon-wrapped Dates with Almonds and Goat Cheese
24 large fresh dates
12 slices thin bacon, halved crosswise
2 oz. goat cheese
24 unsalted almonds, toasted (optional)
1. Preheat oven to 500° F.
2. Pit dates, tearing them open as little as possible. Set dates aside.
3. Roughly chop almonds and mix with goat cheese.
4. Stuff dates with goat cheese mixture and wrap dates with bacon.
5. Place dates on a baking sheet, seam side down, at least 1/2 inch apart. Bake until bacon is golden and crisp, 8-15 minutes.
6. Drain on paper towels and set aside to cool briefly before serving.
I usually omit the dates as these are a pain. but these are addictive...
Bacon-wrapped Dates with Almonds and Goat Cheese
24 large fresh dates
12 slices thin bacon, halved crosswise
2 oz. goat cheese
24 unsalted almonds, toasted (optional)
1. Preheat oven to 500° F.
2. Pit dates, tearing them open as little as possible. Set dates aside.
3. Roughly chop almonds and mix with goat cheese.
4. Stuff dates with goat cheese mixture and wrap dates with bacon.
5. Place dates on a baking sheet, seam side down, at least 1/2 inch apart. Bake until bacon is golden and crisp, 8-15 minutes.
6. Drain on paper towels and set aside to cool briefly before serving.
marsha-tbay
Well-known member
I put dates in my waldorf salad along with whipped cream, so luscious!
