Words & Brush Recipe Corner: Energy date balls – no bake!

 

Energy date balls – no bake!

By HENNY SHOR

Jerusalem Post, February 8, 2025 

https://www.jpost.com/food-recipes/article-841048

                                      Date balls (credit: freepik)

Despite all our time-saving technology, we’re still trying to catch our breath and juggle all the things life throws at us. In the absence of an app that can feed us energy-infused snacks, let’s make a snack that’s great to grab on the run, knowing we are fuelling our bodies with some healthy energy boosters. 

Yields 16 energy balls.

Ingredients:

• 12-15 pitted Medjool dates
• 1 cup oats
• ½ cup walnuts or almonds
• ¼ cup cocoa powder
• 1 cup smooth nut butter
• 1 Tbsp. maple syrup
• 1 Tbsp. coconut oil

Coating:

• Sesame seeds
• Ground pistachios
• Cocoa powder

Directions:

Line a sheet pan with baking paper and set it aside. In a food processor fitted with the S-blade attachment, pulse the oats and nuts several times to break them down. Add the pitted dates, nut butter, maple syrup, and coconut oil, then blend on high for 1 or 2 minutes. Stop to stir the mixture, and pulse again for 1 minute until smooth and well combined. 

Lightly coat your hands with olive oil to prevent sticking, then roll the mixture into 2.5-5 cm. (1-2 inch) balls, placing each one on the prepared pan. Once all the batter is used, roll each ball in your desired coating. 

Store the energy balls in the fridge for up to five days or keep them in the freezer for a longer-lasting grab-and-go snack – you can even enjoy them straight from the freezer!

ENJOY !

This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG 

HTTPS://DISQUS.COM/HOME/FORUM/THESPUTNIKSORBIT-BLOGSPOT-COM/

Please Recommend this page and follow us on:

https://disqus.com/home/forum/https-www-wordsandbrush-com

Words & Brush Weekender: Easy listening music and chat, Friday 14th February 2025, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 14th February 2025, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Electric Light Orchestra - Mr. Blue Sky

O quand je dors, Liszt - Elisabeth Boudreault

The Beatles - Revolution

Mike Oldfield ft. Maggie Reilly - Moonlight Shadow 

Little Richard - Good Golly, Miss Molly

Hank Williams - Long Gone Lonesome Blues

Un Bacio a Mezzanotte - Hetty and the Jazzato Band

Joan Baez - The Wild Mountain Thyme 

Tammy Wynette - I Don't Wanna Play House (1967).

The Seekers - I'll Never Find Another You, 2013 farewell tour 

🎤🔊🎼🎹🎷🎺🎸🎻

This page was posted by Sputnik One of the Sputniks Orbit blog

https://disqus.com/home/forum/thesputniksorbit-blogspot-com/Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com

Words & Brush Recipe Corner: Apricot-glazed Chicken

 

APRICOT-GLAZED CHICKEN

By HENNY SHOR

Jerusalem Post, February 8, 2025 

https://www.jpost.com/food-recipes/article-841048

                                 Apricot-glazed chicken, (photo credit: HENNY SHOR)

Yields 6 servings

Ingredients:

• 1 kg. boneless chicken

Marinade:

• 1 cup pure apricot jam (jelly)
• ½ cup date honey (date syrup)
• 4-5 cloves crushed garlic (3 frozen garlic cubes)
• 2 Tbsp. minced ginger (2 frozen ginger cubes)
• 1 Tbsp. olive oil
• 1 tsp. ground black pepper
• ½ tsp. coarse salt
• 1 Tbsp. chopped parsley (fresh or dried)

Directions:

In a large bowl, pour in all the marinade ingredients and mix well. You can use boneless chicken breasts or chicken thighs for this recipe. Note: chicken thighs will need an additional 15 minutes baking time. For chicken breasts: Make sure to slice them in half width wise so they are not too thick, but keep away from ultra-thin Vienna schnitzel-type pieces. 

Place the chicken pieces in the bowl with the marinade, mix well, cover, and refrigerate for at least 30 minutes. (Marinating overnight is also fine and makes it easier to prep ahead of time.)

Preheat your oven to 190°C (375°F) and line an oven dish with baking paper, or drizzle with a bit of olive oil. Lay the pieces of chicken in the baking dish in a single layer. It’s okay if they are a bit squashed but avoid any overlap. 

Bake uncovered for 40 minutes for chicken breasts or 50 for thighs or until cooked through. Serve warm and enjoy.

ENJOY !

This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG 

HTTPS://DISQUS.COM/HOME/FORUM/THESPUTNIKSORBIT-BLOGSPOT-COM/

Please Recommend this page and follow us on:

https://disqus.com/home/forum/https-www-wordsandbrush-com

Words & Brush Weekender: Easy listening music and chat, Friday 7th February 2025, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 7th February 2025, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Bee Gees - Too Much Heaven

Every Breath You Take - The Police (by Beatrice Florea)

Mary Beth Nelson | Foster: Beautiful Dreamer

Dolly Parton - Stay Out Of My Bedroom

Lulu - The Man Who Sold The World 

Belinda Carlisle - Leave A Light On 

Boney M. - Daddy Cool 

Frank Sinatra - You Make Me Feel So Young

Melina Mercouri "Never On Sunday" on The Ed Sullivan Show

Waterloo Sunset - The Kinks

🎤🔊🎼🎹🎷🎺🎸🎻

This page was posted by Sputnik One of the Sputniks Orbit blog

https://disqus.com/home/forum/thesputniksorbit-blogspot-com/Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com

Words & Brush Recipe Corner: Mexican One-Pan Chicken and Rice

 

Mexican One-Pan Chicken and Rice

By HENNY SHOR

Jerusalem Post, January 25, 2025 

https://www.jpost.com/food-recipes/article-838856

I love that this dish has it all, making it the ultimate one-pan super supper! It’s so easy to prepare and is packed with rich textures, vibrant colors, and incredible flavors that satisfy all the senses. Perfect for a simple yet impressive meal.

Yields 6 servings

Ingredients:

• 6 chicken thighs 
• 1 cup canned corn (250 gr.) 
• 1 cup canned black beans (250 gr.)
• 1 cup long-grain rice
• 1 red bell pepper, sliced
• 1 onion, diced
• 2 cloves of garlic, chopped or minced
• ½ cup tomato puree
• 1½ cups chicken stock or water
• ½ lemon, squeezed
• 1 Tbsp. olive oil

Mexican spice mix:

• 2 tsp. garlic powder
• 2 tsp. paprika
• 2 tsp. ground cumin
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. cayenne pepper (optional)

Directions:

In a large bowl, mix all the spices for the spice mix and then divide into two portions. To one half, add lemon juice and olive oil, stirring until it forms a paste. Heat a large, deep pan on the stove. Spread the spice paste evenly on both sides of each chicken piece, then place the chicken into the pan, starting with the skin side down. Sear the chicken for 5 minutes on each side. While the chicken is searing, slice the onion, garlic, and pepper.

Once the chicken is seared (it won’t be fully cooked yet), remove it from the pan and set it aside on a plate. Add the onions, garlic, and pepper to the same pan – no need to clean it. Sauté the vegetables for 6 to 7 minutes, then stir in the rice, corn, and black beans (if using). Add the remaining spice mix and tomato puree, mixing everything well.

Place the chicken pieces back in the pan, this time skin side up, on top of the rice and corn mixture. Pour in the chicken stock (or water with ½ tsp. salt and a pinch of black pepper). Cover the pan, lower the heat, and let simmer for 40 minutes, until the chicken juices run clear.

ENJOY !

This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG 

HTTPS://DISQUS.COM/HOME/FORUM/THESPUTNIKSORBIT-BLOGSPOT-COM/

Please Recommend this page and follow us on:

https://disqus.com/home/forum/https-www-wordsandbrush-com