As I wrote in this recent article for Alive magazine, there are some big nutritional perks that come with grabbing a handful of dried fruit for a snack. And there are plenty of ways to incorporate dates, goji berries, dried tart cherries and others into recipes such as the ones below I developed for this piece. Psst...the hazelnut pancakes will rock your breakfast world.
Chocolate Fruit Bark
Chickpea Goji Berry Salad
Hazelnut Pancakes with Dried Blueberry Sauce
This is a bonus recipe that got axed for space issues.
Acorn Squash with Dried Fruit Rice Stuffing
2 Tbsp butter, melted
1 Tbsp maple syrup
2 acorns, halved and seeds removed
1 onion, diced
2 cloves garlic, minced
½ cup wehani rice
1/3 cup black or green lentils
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup walnut pieces
2 Tbsp fresh thyme, divided
Preheat oven to 400 degrees. Mix together maple syrup and butter and brush half the mixture over the squash flesh. Place squash on a baking sheet, tent with foil and bake until flesh is tender, about 1 hour.
Meanwhile, heat 2 teaspoons vegetable oil in a medium sized saucepan over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Add garlic, rice, lentils, cranberries, apricot, walnuts, half the thyme, and salt and pepper, to taste. Pour in 2 cups water. Bring to a boil, reduce heat and simmer covered until rice and lentils are tender and water is absorbed, about 40-45 minutes. Add more water during cooking as needed.
Remove acorn squash halves from oven and stuff with rice mixture. Drizzle with remaining butter mixture and top with remaining thyme. Cook 5 minutes more.
Serves 4
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