"Brownie" Energy Bites

Ingredients:
1 Cup Walnuts
1 Cup Almonds
2 Cups Dates
2/3 Cup Unsweetened Cocoa Powder
1 Cup Shredded Coconut
Pinch Salt
1/8 Tsp Cayenne Pepper (could substitute Cinnamon or leave out entirely)

Directions:
In a food processor add the walnuts and almonds and blend until a sort of dough starts to form.  Mine took about 2 minutes, scraping down the sides as you go.

Soak dates in warm water for about 5 minutes to rehydrate.  Add dates, cocoa powder, 1/2 cup coconut, salt and cayenne pepper and blend into a dough.

Using a small ice cream scoop (about 1"), scoop out brownie balls onto a parchment lined baking sheet.  You will get about 60 balls.  Roll each ball in the palm of your hand to form a smooth ball.  In a plastic bag or zip top bag, add in the remaining 1/2 cup of coconut and add in the brownie bites about 6 at a time and shake and roll around to coat them in the coconut.

Place back on baking sheet and put in fridge for about 1 hour to set up.

Enjoy!  #Cheftainment

Chewey Choc. Chip Peanut Butter Oatmeal Cookies (flourless)

Ingredients:
3 Eggs
1 1/2 Cups Brown Sugar
1 Cups Coconut Sugar
1 Tsp Salt (Plus more for sprinkling)
1 Tsp Vanilla
1 Tbsp Honey
2 Tsp Baking Soda
1/2 Cup Butter - Room Temp
1/4 Cup Greek Yogurt
1 1/2 Cups Peanut Butter
1 Tsp Cinnamon (optional)
4 1/2 Cups Quick Cooking Oats
1 Bag Dark Chocolate Chips

Directions:
Preheat oven to 350 Degrees.
In a large mixing bowl or stand mixer, beat together the butter & peanut butter until combined.  Add both sugars and salt and mix until combined and fluffy.

Add in eggs, one at a time, Greek yogurt and vanilla and mix. (add cinnamon if desired)

Add in baking soda and honey and mix to combine everything, scraping down the bowl as necessary.

Stir in oats and choc. chips.

Use a cookie dough scooper to scoop out all of the cookies. They should be about 1 inch.  I scoop them all out and place them on a cookie sheet and then place in fridge for about 1/2 hour to solidify the butter again.

Place cookies on a baking sheet lined with a silpat or parchment paper and sprinkle with sea salt.  The cookies will not spread so you can place them sort of close together but leave some room in between for the heat to circulate.

Bake for about 11 1/2 minutes.  Ovens vary so start checking around 11 min for the top to be slightly golden.  Again, they will not spread much and will remain, mostly, in the shape that you scooped them. Let rest on cookie sheet for about 2 min. then transfer to a wire cooling rack so the air can circulate under them.

Enjoy.  #Cheftainment

* These are a great make ahead cookie dough. Once you've put them in the fridge to firm up, you can store them in a freezer bag and just bake off portions whenever you want.

No Bake Granola Bars

Ingredients:
8 Oz - Pitted Dates - Diced
2 Cups - Hot Water
3 Cups - Instant Oats
3 Cups - Puffed Rice Cereal
1 Cups - Almonds - Chopped
1/2 Cup - Pistachios - Chopped
1 1/2 Cups - Mini Carob Chips
1 Cups - Dried Cherries or Cranberries
1 Cup - Coconut
1 Cup - Flaxseed Powder
1 Tsp - Cinnamon
1 Tsp - Vanilla
1 Tsp - Kosher Salt
3 Cups - Almond Butter
1 Tbsp - Coconut Oil

Directions:
Place dates in a bowl and cover with hot water and let sit for about 30 minutes.

Line a 9x13 baking dish with parchment paper (leave overhang on sides for easier removal) and spray with cooking spray.

In a large bowl, combine the oats, rice cereal, almonds, pistachios, 1 cup carob chips, cherries, coconut and flaxseed. Mix to combine.

In a blender, add the dates, water, cinnamon, vanilla and salt and blend until smooth.

In a large bowl add 1 1/2 cups of the date mixture w/ the almond butter and mix to combine. Pour this mixture over the oat mixture and stir with a spatula to combine throughly.

Pour this mixture into the prepared baking dish and pack firmly. It will be sticky so lightly wet your hands to press mixture down.

Cover dish and put in fridge (or freezer) for about 2 hours to set up.

Melt the remaining 1/2 cup of carob chips and the coconut oil in the microwave and stir to combine. Pour over the granola and spread as if you're frosting it. 

Let sit about 10 minutes, then, using the overhang of the parchment paper, lift the granola out of the dish and cut granola into about 1 or 2 inch squares.

Keep in fridge and they will last forever. Excellent source of protein and energy, perfect for post work out snacks.

Enjoy. #Cheftainment

Piadina (Italian Flatbread)

Ingredients:
2 Cups - Bread Flour
2 tsp - Kosher Salt
1 1/2 tsp - Baking Powder
1/3 Cup - Lard (I used a combo of Crisco and Bacon Fat)
1/4 Cup - Water (possibly more)
1/4 Cup - Greek Yogurt
* Various Spices or Seasonings

In a food processor combine flour, salt and baking powder.  Pulse to combine. Add in lard and pulse to combine.

In a small bowl combine 1/4 cup water and the yogurt and stir to mix together.  Add to the flour mixture and pulse to combine. May have to add additional water, a little at a time if dough is not coming together. *Add spices or seasonings.

Knead dough on (un-floured) counter for about 1-2 minutes. The dough should be slightly sticky, but not sticking to counter. Separate dough into 4 balls, set aside and cover w/ towel for about 15 minutes.

Heat a cast iron skillet over med - high heat.

Roll out eat dough ball to about a 9-10" diameter and about 1/4" thick. Poke several times (dock) with a fork and place in the dry skillet. Cook for about 1 - 1 1/2 minute on the first side. Flip over and cook about 1 minute on the other side. Remove and put on a plate and cover w/ a towel while you cook the other dough.

Perfect for a flatbread sandwich or use w/ dips or hummus.

* Spices or seasonings like onions or peppers could be added to the dough to change the flavor.

Enjoy.
#cheftainment

Apple Cranberry Oatmeal Cookie Bites

Ingredients:
2 Cups Old Fashioned Quick Oats
1 1/2 Cup Whole Wheat Flour (can substitute white)
4 tsp Cinnamon
1/2 tsp Nutmeg
3 tsp Baking Powder
1/2 tsp Salt
4 tbsp Butter - melted / cooled
2 large Eggs - Beaten
2 tsp Vanilla Extract
1/2 Cup Maple Syrup
3 Large Apples - Peeled - Small Dice
1 Cup Dried Cranberries or Cherries - Rehydrated

Directions:
Stir together in a large bowl the oats, flour, cinnamon, nutmeg, baking powder & salt.

In a separate bowl, mix together the butter, eggs, vanilla, & syrup.

Slowly add in the wet ingredients to the dry, mixing thoroughly.  Add in the apples and cranberries and mix until combined.  Cover w/ plastic wrap and place in fridge about 1/2 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Using a small ice cream scoop (about 1 inch size), scoop out the batter onto the baking sheet. Pat down the dough to flatten it slightly.  The dough will not spread so don't worry about them all baking together.

Bake for about 13-14 minutes.

Makes about 72 cookie bites. Keep in airtight container in the fridge.

Enjoy. #Cheftainment

Roasted Carrot & Cauliflower Ginger Soup

Ingredients:
7 Carrots - Peeled - Split in half
1 Whole Cauliflower - Cut into florets
4 tbsp Extra Virgin Olive Oil (EVOO)
1 1/2 tbsp Salt
1/2 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tsp Grated Ginger
1/2 tbsp Curry Powder
5 Cups Chicken (or Veggie) Stock
1 Cup Water

Preheat oven to 450 degrees.  In a sheet pan lined w/ foil add the carrots and cauliflower.  Coat in the EVOO, 1/2 tbsp salt, pepper, onion powder, garlic powder.  Mix together and spread out on an even layer.  Cook for 45 minutes, flipping over 1/2 way through.

In a large pot heat up chicken or veggie stock to a simmer.  Add in carrots, cauliflower, curry & ginger.  Simmer 10 minutes.  With an immersion blender (or blender or food processor) blend soup till smooth.  Add about 1 cup of water to thin out the soup a bit.  Taste to adjust seasoning.  I had to add in 1 tbsp of salt but yours may differ.  Simmer about 10 minutes and serve.

Green Chicken Chili

Ingredients

Tomatillo Salsa:

13-15 Tomatillos – Cut in ½

1 Large Red Onion – Cut into ¼

4 Large Garlic – Peeled

2 Jalapeno Peppers – Cut in ½, seeds removed

4 Anaheim Chili Peppers – Seeds removed, large dice

2 tbsp Balsamic Vinegar

4 tbsp Extra Virgin Olive Oil (EVOO)

½ tsp Salt

½ tsp Pepper

Water – Just enough to coat bottom of dish

Mix all ingredients (minus water) together in large bowl and then transfer to baking dish.  Add enough water to coat the bottom of dish.  Cook in 450 degree oven for approx. 45 minutes or until charred.  Set aside to cool and then puree in a blender or food processor.

Chicken:

3 Chicken Breasts – Bone in, Skin on

1 Lemon – Sliced

½ tsp Pepper

2 tbsp EVOO

1 tbsp Steak Seasoning

Place the sliced lemons under the skin of the chicken breast.  Sprinkle chicken w/ EVOO, pepper and steak seasoning.  Cook in a baking dish in 350 degree oven for 40 minutes.  Set aside to cool.  Once cooled, remove the skin and bones and shred the chicken.  * May want to make more chicken to use in sandwiches, etc.

Soup:

4 Cups Chicken Stock (low sodium)

1 Cup Water

3 Cans White Kidney Beans – Drained and Rinsed

5 oz Kale – Finely chopped (no stems)

Salt

Pepper

In a large pot over medium/high heat combine chicken stock, tomatillo salsa, water.  Bring to a boil then add in chicken, beans and kale.  Reduce to a simmer and cook, covered with lid slightly cracked for 30 minutes.  Salt and Pepper to taste and serve.

Chick Pea Chicken Noodle Soup

Ingredients:
2 Stalks Celery – Finely diced
2 Carrots – Peeled and Finely diced
1 Onion – Finely diced
2 Leeks – Finely chopped
5 Cloves of Garlic – Smashed and finely chopped
Extra Virgin Olive Oil – (EVOO)
1 tsp. Salt
½ tsp. Pepper
1 tsp Cumin
½ cup White Wine
2 Chicken Breasts – Small dice
4 Cups Chicken Stock
4 Cups Water
1 Can Peeled Diced Tomatoes
¼ Lb. Thin Pasta – Broken
½ Cup Chopped Parsley

In a large pot coated w/ about 4 tbsp of EVOO, over med/high heat add in celery, carrots, onion and leeks. Sautee about 10 minutes. Add in garlic, salt, pepper and cumin. Sautee another 5 minutes. Add in wine and cook until wine is almost completely evaporated, about 5 minutes.

Add in chicken stock and water and bring up to a simmer. Add in diced chicken and tomatoes. Simmer about 5 minutes then add in the pasta and chick peas and cook for another 10 minutes w/ the lid slightly cracked.

Stir in parsley, adjust seasonings accordingly and serve.

Beef & Bean Chili

Ingredients:
3 ½ lbs Ground Beef
Extra Virgin Olive Oil (EVOO)
1 Onion – Finely Diced
2 Cups Mushrooms – Finely Chopped
2 Jalapenos – Finely Diced
2 Anaheim Chili’s – Diced
5 Garlic Cloves – Minced
1 tsp Cumin
1 tsp Salt
¾ tsp Pepper
2 tbsp Chili Powder
2 Cans Pinto Beans – Drained & Rinsed
1 Can Black Beans – Drained & Rinsed
¼ Cup Balsamic Vinegar
2 tsp Dijon Mustard
1 Can Diced Tomatoes
1 Jar Tomato Sauce

In a large pot over med/high heat, brown the ground beef then with a slotted spoon remove beef and set aside. In same pot, add a little EVOO if you need to and add in onion and mushrooms. Sautee for about 5 minutes then add in the jalapenos and Anaheim chili’s. Sautee another 10 minutes on medium heat. Add in the garlic and sautee another 2 minutes.

Add in the cumin, salt, pepper and chili powder. Stir until coated. Add in beans and the ground beef. Sautee about 2 minutes. Add in the balsamic vinegar and Dijon mustard. Sautee another 2 minutes. Add in the diced tomatoes and tomato sauce. Stir everything together.

Simmer over a low heat with a lid on but slightly cracked for about 2 hours stirring occasionally. Check seasonings and adjust accordingly. Enjoy.