Treat Yourself Cooking Class Tonight!

15 Feb

Here are the recipes for tonight’s cooking class! MmmmMmmmm!

Cashew Candy Bars

– Makes 4 bars 6 tbs. raw cashews (about 3 oz.)

4 dates, pitted and roughly chopped (about 4 oz.)

Place cashews in the bowl of a food processor fitted with the S-blade. Process until finely ground like a powder. Add dates and process until very finely “pasted” and incorporated into the cashews—about 25-35 seconds.

Divide dough into two equal portions, then divide those portions in half. You should have four mounds of dough of equal size. Shape each quarter of dough into a rectangular bar and chill in the refrigerator for 30-40 minutes until firm. Wrap each bar tightly in plastic wrap or store bars in an airtight container in the refrigerator until ready to eat.

Cinnamon-Apricot Balls

– Makes 12-15 balls ¾ c. raw walnuts

1 tbs. ground flaxseed, optional

4 large dates, pitted and roughly chopped

1/3 c. dried Turkish apricots, chopped

¾ tsp. cinnamon

Sesame seeds, for rolling

Grind nuts to a powder in the food processor fitted with the “S” blade. Add flaxseed, dates, apricots, and cinnamon and process until a dough begins to form. Mixture should hold together when pinched with your fingers but not be too sticky. If it seems too dry, add more dates. If too wet, add more nuts.

Form into small bite-sized balls and roll in sesame seeds. Refrigerate in an airtight container for up to 1 week.

Cocoa Balls

– Makes 12-15 balls ¾ cup raw walnuts

5 large dates, pitted and roughly chopped (about ½ cup)

¼ cup raisins

2 tbs. unsweetened, good quality cocoa powder

In a food processor fitted with the S-blade, grind walnuts until they are a grainy powder. Add dates and raisins. Process 20-25 seconds, or until combined and very finely chopped. Add cocoa powder and process until incorporated and the mixture holds together when you pinch it with your fingers.

Shape the date-nut mixture into bite-sized balls, placing in candy cups if desired. Keep refrigerated in an airtight container up to 1 week. Serve at room temperature.

 

Salmon-Salad Stuffed Tomatoes

 

Makes 6 stuffed tomato halves

1 (6 oz.) can wild salmon, drained and flaked with fork

3 tbs. parsley, finely chopped

2 scallions, white and light green parts finely chopped

1 tbs. red wine vinegar

1 tbs. olive oil

Salt and pepper, to taste

3 Roma tomatoes, halved lengthwise and seeded

Combine salmon, parsley, scallions, vinegar, oil, and salt and pepper in a mixing bowl. Spoon mixture into tomato halves and garnish each with sprig of parsley, if desired. Refrigerate until ready to eat.

 

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