Free from filler ingredients and preservatives found in packaged trail mixes, this mixture of nuts, seeds, dried fruit, and dark chocolate is an easy-to-make and easy-to-pack power snack. The options for trail mix are endless, but we loved the combination of fragrant almonds, meaty walnuts, and crisp pepitas a nutrient-dense base for the exquisite pairing of dried cherries and dark chocolate. To tie everything together, we seasoned our mix with a hefty dose of orange zest, plus a touch of cinnamon to highlight the chocolate. Many packaged mixes will add cheap oil to help the seasonings adhere, but we found…
Author: chefalice
A Japanese bento box staple, traditional onigiri are adorable little bundles of white sushi rice stuffed with morsels of fish, pickled plums, sea vegetables, or other ingredients. To rework these snacks so they’d pack more of a nutritional punch, we first swapped out white rice for short-grain brown rice. Since brown rice is less sticky than white, we skipped the standard rinsing to preserve as much starch as possible. Our next change was more dramatic: Instead of stuffing tidbits of spinach and edamame filling into balls of rice, we pulsed them up with the rice in the food processor. This…
Deviled eggs may not project healthfulness, but we saw the nutritious potential in a snack based on cooked egg whites. The filling just needed an update. We kept the yolks, which get a bad rap but contain much of the egg’s nutrition, including fat-soluble vitamins A and D, as well as folate and choline. We mashed the yolks with smoked trout (high in omega-3 fatty acids). Fresh chives and briny capers tamed the fish’s smokiness, creating a bold filling. For creaminess, we added yogurt and a touch of mayonnaise to ensure richness. Lemon juice and whole-grain mustard accented our filling,…
I love every season but root vegetables and citrus make winter a particularly special time. Fresh herbs are important to my cooking and winter isn’t as kind to the herb garden, although rosemary never falters, and sage to a degree and thyme still have something to offer. Increasingly I find myself turning to lemon thyme – it does need some nurturing to keep it going but it’s worth it. While flavour is my driving force, there is something about really colourful food that is immediately appealing, which is why I include a range of root vegetables here. They need to…
I am a very fussy pork eater. I only buy heritage pork and my favourite is Berkshire, or black pig; there is a totally different flavour and texture and yes, fat level and all of those things are very important to me, as is the way they have been farmed. The shoulder is my favourite cut and I use my slow cooker and when I say slow, in this case I mean 16 hours, always on low. It is so tender and yet as long as it’s not ‘overcooked’ it can be sliced easily (though always with a very sharp…
The dough for these strudels is very similar to brioche soft, sweet, and buttery and the vibrant blue filling has a wonderfully deep and complex flavor. The filling can be made up to three days in advance. It will be very stiff when cold and won’t spread easily, so be sure to bring it to room temperature and stir it well before using. Store the baked strudel in an airtight container, at room temperature, for up to three days, or freeze for up to one month.
You know the saying “Baseball, not-dogs, apple pie, and lemonade”? Not in Tami’s family. Mouth- puckering sour cherry pie is the family favorite. Making pies is a labor of love, but sometimes cutting corners can be a good thing. This quick bar cookie version is lower in fat than a typical double crust pie, but still delivers on taste.
We’ve learned that cashews make a rich cake base, allowing us to use a little less sweetener and oil. Perfect nectarines are like perfect avocados: They don’t happen as often as we’d like, but when they do, they’re sublime. The next time you happen upon the ultimate nectarines, make this wholesome, tender-crumbed cake.
We have my big sister Dina to thank for this recipe. It’s a bit of an odd method for a cake because she rubs the butter into the flour, but I’m pretty scared of my big sis so would never dare to question her. It tastes completely lovely anyway.