Beef Shank and Sausage Ragu

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Some of our wonderful, local farms have beef shanks available this winter. I have to say, I had never even considered buying beef shanks, let alone how to cook them. So, this was another learning experience in our journey–not only buying locally produced meat and vegetables, but also being open to new ways of cooking. As it turns out (and you may know this already), beef shanks are a braising cut. That is, they are a bit tough and need long, slow cooking to break down the meat and produce a tender result. Since this was one of our chilliest weekends, it was perfect timing for slow cooking.

I found a recipe that sounded promising on epicurious (LOVE this website and app) atwww.epicurious.com for a beef and sausage ragu. I tweaked it a bit and am including my version below. Mainly, I reduced the amount of meat, upped the level of vegetables in the ragu and reduced the overall liquids to make a thicker sauce for pasta and polenta. It is AMAZING. Not only did the final product taste delicious and tender, but my entire house smelled like I had Super Chef visiting. Yum, yum and YUM. I could actually eat this out of a bowl by itself.

So, if you’re in the mood to try something new and make the most out of a less expensive cut of beef (especially if it is locally produced and hormone/antibiotic free!), give this a try!

Beef Shank and Sausage Ragu (12 servings)

  • 3 tsp. fennel seeds
  • 3 Tbsp. olive oil
  • 1 lb. Mae Farm Italian sausage, casing removed
  • 3 1/2 lbs beef shanks with bone
  • 2 large onions, chopped
  • 3 cups of chopped organic carrots
  • 2 cups of organic mushrooms
  • 1 bunch of organic kale or other greens
  • 2 28 oz. cans organic whole tomatoes with juice
  • 1 small can organic tomato paste
  • 1/2 bottle dry, red wine
  • 6 large cloves garlic, chopped
  • 2 tsp. organic dried Italian spices
  • 1 tsp. dried crushed red pepper
  1. Preheat oven to 350 degrees
  2. In a small skillet, toast fennel seeds over medium heat for about 2 minutes or until fragrant. Set aside.
  3. Heat 2 Tbsp. of olive oil in an oven proof pot and add sausage. Brown in pot for about 10 minutes, breaking up chunks with the spoon. Using a slotted spoon, remove from pot and put aside in a large bowl.
  4. Add 1 Tbsp. oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and brown at medium high heat for about 6 minutes on each side. Transfer to bowl with sausage.
  5. Add onions, garlic, carrots, mushrooms and greens to the pot and sautee until brown and tender, about 10 minutes.
  6. Return beef shanks and sausage to the pot along with any accumulated juices. Add tomatoes with juice, tomato paste, fennel seeds, spices to pot. Bring to simmer.
  7. Cover pot and put in oven. Braise 2 1/2 hours until beef is very tender and falling off the bone.
  8. Transfer shanks to a cutting board and remove meat and dice. Return diced meat to the pot and simmer on stove for about 10-15 minutes to thicken and reduce the sauce.
  9. Skim fat off the sauce (I actually cooled the sauce, put it in the fridge and skimmed the fat off the next day.)
  10. Season with salt and pepper.
  11. Serve over pasta, polenta or bread.

Winter Vegetable Soup

20140127-083909.jpgWhen I was much younger and just beginning to cook for myself, I tried making soup several times and completely failed. My strategy was to dump some vegetables and meat in a pot, add water and cook. The soup was flavorless and often not very attractive. I gave up for a while and relied on canned soups to satisfy my craving for warm, comfort food. There are some decent prepared soups out there, but I don’t think any of them come in a can, and most of them rely on sodium to boost their flavor, making them questionable as a healthy food. It wasn’t until I started making my own chicken stock that I realized much of what I was doing wrong. Rather than layering flavors and preparing vegetables to bring out their best, I was just boiling the life out of everything.

This soup started with Ina Garten’s Winter Minestrone recipe, but I altered it to make use of what I had on hand. It is very easy and although it takes more time than the “dump and stir” method of my past, the time is infinitely worth it. You can change this up yourself to make use of what you have in your refrigerator or pantry. If you froze some pesto from the summer, this is a great time to use it!

This recipe makes quite a lot, so either prepare to freeze some or invite some friends over!

Winter Vegetable Soup (makes about 10-12 servings)

  • 2 tablespoons olive oil
  • 4 ounces pancetta, diced
  • 1 large, yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups of diced carrots
  • 2 cups of diced celery
  • 1 cup peeled and diced butternut squash
  • 1 cup peeled and diced sweet potato
  • 2 cups fresh broccoli, chopped into small florets
  • 2 teaspoons dried thyme
  • 26 ounces of canned or boxed chopped tomatoes
  • 8 cups chicken or beef stock, preferably homemade or low sodium
  • 2 sprigs of fresh rosemary
  • 1 (15 ounce) can organic cannellini beans, drained and rinsed
  • 1 cup brown rice pasta (I used a spiral pasta)
  • 3 cups fresh baby kale or Swiss chard, stemmed and chopped
  • 1 tablespoon pesto
  • Salt and pepper to taste
  1. Heat the olive oil over medium heat in a Dutch oven or stock pot. Add the pancetta and cook about 5 minutes or until nicely browned. Stir frequently to keep the pancetta from sticking.
  2. Add the onion, garlic, carrot, celery, squash, sweet potato, broccoli and thyme to the pot. Stir well and cook about 10 minutes or until the vegetables begin to soften.
  3. Add all the remaining ingredients and simmer, covered for 30 minutes. Check seasonings and correct if necessary with salt and pepper.
  4. Uncover, stir well and add more liquid (either stock or water) if the soup is too thick. Simmer uncovered for another 30 minutes.
  5. Remove the rosemary sprigs. Serve immediately with a nice, hearty bread or green salad.

Spaghetti with Toasted Breadcrumbs

20140124-075433.jpgI’m pretty sure it’s because of the cold weather, but this week my body has been screaming for carbs. I usually just tell myself to calm down and go have a banana or something, but my inner carb hound would not be denied. Do you have those days? Yeah, me, too. So I decided to just throw that carb hound a treat and get it over with. This dish is a classic Italian recipe born of poverty, great olive oil and even better bread. Served with a green salad, you’ll still be able to get your vegetables in while enjoying a meal so delicious and simple, you won’t believe it only has two main ingredients.

This is my version of the recipe and from checking around the internet, there are about 100 different combinations for this dish. I’ve seen variations that include chopped olives, sardines, and tomatoes, so you can pretty much make this what you want.

A note about breadcrumbs: I made my own using some whole grain bread I had on-hand. I toasted it in the toaster, let it cool and then processed it in my little food chopper. I like how the food chopper leaves some larger crumbs in there (yum!). You could use ciabatta or any kind of bread you have on hand, but if you can, try to make the breadcrumbs yourself. If you’re in a pinch, however, prepared breadcrumbs will do just fine.

Spaghetti with Toasted Breadcrumbs (serves 4 light eaters or 2 hungry runners)

  • 8 ounces angel hair pasta
  • 1/4 cup olive oil
  • 1 teaspoon red pepper flakes
  • 1/2 onion, peeled and chopped fine
  • 4 cloves garlic, peeled and chopped
  • 1 1/2 cups homemade breadcrumbs
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmesan Reggiano cheese
  1. In a large stock pot, boil heavily salted water to cook the pasta.
  2. When the water is just barely starting to boil, heat the olive oil over medium low in a 10″ saute pan or skillet.
  3. Add the red pepper flakes to the oil and gently heat for about 5 minutes.
  4. Increase the heat to medium, add the onion, and cook for an additional 5 minutes. Do not let onion burn–if needed, turn the heat down a bit.
  5. Add the garlic and cook for 1 minute.
  6. Add the angel hair pasta to the boiling water and cook for 3 minutes.
  7. While the pasta is cooking, add the breadcrumbs to the olive oil mixture and increase the heat to medium high.
  8. Toast the breadcrumbs (they will absorb all the oil in the pan) and stir frequently to keep them from scorching. This is a very important step–you want your breadcrumbs crunchy! Cook for about 3 minutes.
  9. Drain the pasta, reserving one cup of the pasta liquid. Add the pasta and half the toasted breadcrumbs to the stock pot and toss well. Add pasta water as needed to keep the pasta from being too dry (I used about 1/2 cup).
  10. Plate your pasta and top with the remaining breadcrumbs and cheese.
  11. Feel your inner carb hound’s tail a wagging!

Ham and White Bean Soup with Kale

20140122-092248.jpgOne of my earliest memories of winter is walking off a curb, into a snow bank and finding myself surrounded by snow over my head. It seemed like such a magical thing, to be completely enveloped in soft, noise muffling snow. I may have been only 2 or 3 years old at the time, but that image of looking up and seeing nothing but snow and a peek of sky has stayed with me.

Friends, I am here to tell you that the magic of winter is gone for me. I am cold–are you cold? I am not the biggest fan of cold weather in the best of circumstances, but this winter has just been downright ridiculous. Since I can’t change the weather (I have tried), the best thing I can do is hunker down and eat cozy, warm, comfort foods. Like this soup. For me, winter soups need to be substantial, but also healthy. I like them hearty, with lots of delicious vegetables and either beans or pasta. This rustic white bean soup is easy to make and doesn’t require a lot of chopping or prep work. Easy, warm, nutritious and comforting. Just the thing to help me survive until spring!

I prefer cooking soup in a stock pot, but you can make this soup in a slow cooker by cooking on low for 6-7 hours or on high for 4 hours. Don’t skimp on the rosemary or garlic–they give this dish a lot of great flavor!

A note about the beans: This dish will taste even better if you use dried beans and dehydrate them overnight, but if you are in a hurry you can use canned cannellini beans instead and cut your cooking time to about 45 minutes.

Ham and White Bean Soup with Kale (makes 4 servings)

  • 4 cups (1 quart) organic chicken or vegetable broth
  • 4 cups rehydrated organic white cannellini beans (about 2 cups dry) or 3 cans of organic white beans, drained and rinsed
  • 2 Tbsp. olive oil
  • 1/2 onion, peeled and diced
  • 3 cloves organic garlic, peeled and minced
  • 2 organic carrots, peeled and diced
  • 1 large handful of baby kale (or chopped regular greens)
  • 2 springs of fresh rosemary, stems removed and needles chopped
  • 1/2 cup smoked ham, prosciutto or side meat
  • Salt and pepper to taste
  1. Night before (if using dried beans): Put the dried beans in a large bowl and cover with water plus about 2″. Cover and let sit overnight or for 7-8 hours.
  2. In a 10″ saute pan, heat the olive oil over medium heat. Add the onion and carrot and saute for 5 minutes or until the vegetables are soft and the onion is translucent.
  3. Add the garlic and cook for 1 minute. Remove from heat and set aside.
  4. If using dried beans, drain the beans, discarding the soaking water.
  5. In a stock pot, add all the ingredients except kale, salt and pepper. Heat over medium low and simmer for 4-6 hours. Check every once and a while and if the soup is too thick, add additional stock or water.
  6. Check for seasoning and add salt and pepper as needed. Add the kale and simmer for another hour.
  7. Serve hot with crusty bread or a side salad.

Wild Salmon Poached in Miso

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The need for this dinner started with a vacation. To Disney World. Where I ate. A lot. 

Not only did I consumer more food than usual, it was all the wrong foods, although they seemed so right at the time. Chocolate covered ice cream bars in the shape of Mickey heads, huge muffins, barbecued ribs, turkey and stuffing, cake and ice cream and a steak as big as my head. Like a wild night out on the town, it was fun at the time, but later, not so much.

Since we don’t typically eat processed food and eat little sugar, this menu left me feeling tired, bloated and sluggish. Not what I need with a half marathon just a month away. For our first week back, I’m focusing on eating light proteins, lots of fresh vegetables and adding in foods with probiotics–mainly fermented foods like miso soup, kombucha tea and kim chi. 

This recipe calls for wild caught Alaskan salmon and miso soup broth–two nutritional powerhouses that also compliment each other with their delicate flavors.

Poaching fish is very easy, healthy and pretty quick. You can use wine, juice, cider or broth as a poaching liquid. In this case, I used miso soup broth. Miso is a traditional Japanese stock made with fermented soybeans, barley and rice malt. It has a very mild flavor and is high in protein as well as vitamins and minerals. Miso also is rich in lactobacillus acidophilus, which promotes healthy tummy bacteria.

To poach the fish, I made a simple envelope out of aluminum foil, wrapped the fish in it, poured in some miso and baked the fish/miso packet for 25 minutes at 350 degrees. You can use the same process for poaching other kinds of fish, chicken or even vegetables!

I served our salmon with fresh green beans and mashed cauliflower “potatoes”. It was the spa meal our tummies craved after all the junk we had eaten. And now our bodies and our digestive systems are on their way back to normal!

Wild Salmon Poached in Miso (serves 2)

  • 1 lb. fillet of wild caught, Alaskan salmon
  • Salt and pepper to taste
  • 1/2 cup miso broth
  1. Preheat oven to 350 degrees.
  2. On a rimmed baking sheet, place a piece of aluminum foil large enough to make a little tent up and around your fish fillet.
  3. Place the fish fillet in the center of the foil. Sprinkle with salt and pepper to taste.
  4. Tent the fish fillet and fold the top edges of the “tent” down to seal.
  5. Fold one open end of the tent up and seal.
  6. Pour the poaching liquid into the remaining open side, then fold that side up and seal. You should have something that looks like a little, sealed up boat.
  7. Put the baking sheet with the fish packet into the oven and bake for about 20-25 minutes.
  8. Use caution when opening the foil packet as the steam will be hot! 
  9. Serve immediately.

Quiche and Cocoa Channel

Paula Deen (in any iteration) has never been in my kitchen, but I do have help this week from Oprah. That’s right–Oprah. And Coco Chanel, too. These two ladies are helping me make one stylin’, yummy vegetable quiche this week (see recipe below). In fact, they’re helping me get dinner on the table without hardly a feather ruffled. For reals.

You see, Oprah and Coco Chanel are hens who have the pleasure of residing with Eric and Lisa Forehand of Water Oaks Farm in Durham (www.wateroaksfarm.org). In addition to heritage breed chickens, Lisa and Eric also love their miniature donkeys and Eric makes a wicked variety of homebrew. I don’t think I have ever seen chickens get so much love and care (I’m pretty sure Eric puts that much love into his beer, as well).

When the big ol’ reincarnation happens for me, I want to come back as a chicken or donkey at Water Oaks Farm. Except I want my name to be Angelina Jolie.

Happy chickens laying happy eggs. If you’re not all about “happy,” but you are all about health, consider buying locally produced cage free eggs because:

  • They taste better. WAAAAAAY better.
  • They have more protein than mass-produced eggs because the hen’s diet is richer.
  • You will support your local economy, not an agribusiness.
  • You may help perpetuate heritage breed fowl, which keeps our genetic population of chickens healthier and more diverse.

Here is my “go-to” recipe for quiche. It is by far and away the best quiche recipe I have ever made and is much more like a traditional French quiche (light and custardy) than most dense restaurant quiches. The trick is to use vegetables that are dry, so cook veggies ahead and squeeze the dickens out of them before adding to the quiche. Bon Appetite!

Spinach Quiche

  • Pastry dough or 1 frozen deep dish pie crust
  • 6 large eggs
  • 2/3 cup heavy cream
  • 1 cup milk
  • 8 oz. swiss and Gruyère cheese mix (check Trader Joes on this)
  • 1 bag spinach or other greens cooked and squeezed of all excess water
  • 1/2 onion, diced
  • 1 Tbsp. olive oil
  1. Prepare pastry and refrigerate until ready to use.
  2. Preheat oven to 350 degrees.
  3. Heat olive oil in a pan and cook onions over medium heat until soft and slightly browned (about 5 min.). Remove with a slotted spoon and drain on a paper towel.
  4. Add spinach to pan and cook until very wilted. Toss spinach frequently to keep from scorching. When greens have collapsed and are fully cooked, remove from pan and put onto a towel or paper towel. Roll the towel up and squeeze as much liquid as you can out of the greens (if you use frozen greens, you will need to do this as well once the greens are defrosted). Do NOT skip this step.
  5. In a medium bowl, whisk eggs, cream and milk until blended. Add salt and pepper to taste. Add cheese and stir until combined.
  6. Take the pastry crust from the refrigerator and arrange the onions and spinach on the pastry.
  7. Pour the egg mixture into the pastry.
  8. Sprinkle nutmeg across the top of the quiche.
  9. Bake at 350 degrees about 30-40 minutes–until top is golden and puffy and the quiche does not “wobble” in the center when gently moved.
  10. Serve immediately. Bow and accept the culinary accolades from your family. Make sure to thank Oprah and Coco Chanel.

Pierogi with Crispy Broccoli and Brown Butter Sauce

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It is very cold here in central NC and tonight is only getting colder. I’m craving carbs and comfort food, but I’m too busy during the week to make a big pasta production. So this week I experimented with cooking some locally made pierogi.

At last week’s farmers market, I visited the booth for Melina’s Pasta and found some delicious-sounding pierogi stuffed with blue cheese and bacon. I had never made pierogi before, but I was assured that it was easy. Boil like pasta and toast lightly in butter. I can do this.

You can use this basic recipe with any kind of pierogi or ravioli. If you live in central NC, find Melina’s Pasta–I HIGHLY recommend the blue cheese and bacon pierogi (how could that combination go wrong, I ask you?). It was a terrific blend of flavors–not too strong on the blue cheese.

Pierogi with Crispy Broccoli and Brown Butter Sauce (serves 2 as an entree or 4 as a side)

  • 12 fresh or frozen pierogi
  • 2-3 cups finely chopped organic broccoli florets
  • 1/4 cup unsalted butter
  • 1/4 cup chopped parsley
  • Kosher salt and ground pepper, to taste
  1. In a stock pot, heat water for pasta until boiling.
  2. Add pierogi to water and cook according to package directions (8 minutes for our frozen pierogi).
  3. When pierogi are almost done cooking, melt the butter in a large saute pan over medium heat. When foam subsides, add the finely chopped broccoli to the pan and cook.
  4. Using a slotted spoon or spider, remove the pierogi from the water and add to the saute pan. Cook pierogi on each side until lightly toasted and browned,about 1 minute per side.
  5. Remove pierogi and broccoli to a warmed bowl and top with chopped parsley.
  6. Serve immediately.

Seafood Casserole

A steamed tail-on shrimp.

I wanted to post this recipe yesterday, but I was pulled into the swirling vortex of holiday shopping known as “the mall”. It was exhausting, but I did finally finish up the last bits of Christmas shopping on my list. I did do a good amount of local shopping, but I couldn’t avoid the mall entirely. I need to plan better next year.

This seafood casserole is a passalong recipe from a volunteer at a previous job. I’ve made it every Christmas Eve for the past 12 years and it has become part of our Christmas tradition. It is very good, very rich and not what I would call healthy food. This year, we are using as many fresh, local ingredients as we can, including all of the seafood.

  • 1 cup rice
  • 1 egg, lightly beaten
  • 1/3 cup chopped fresh parsley
  • 1/3 cup unsalted butter
  • 1 onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and finely chopped
  • 1 1/2 cups chopped celery
  • 1 Tbsp. chopped fresh dill
  • Salt and pepper to taste
  • 1 pound scallops
  • 1 pound raw shrimp
  • 1 pint shucked oysters (you can omit if you really don’t like them)
  • 1 pckg. frozen fake Krab
  • 1/4 c. all purpose flour
  • 1 1/2 c. milk
  • 1 8 oz. pckg. cream cheese
  • 1/4 tsp. dried thyme
  • 1 1/2 cups fresh bread crumbs or crushed butter crackers
  • 2 Tbsp. butter, melted
  • Chopped fresh parsley
  • Lemon for serving

1. Cook rice according to directions. Stir in egg and 2 Tbsp.of the parsley. Set aside.
2. In a large skillet, melt 1 Tbsp. of the butter over medium heat. Add the onion, carrot and celery, stirring occasionally. Cook for 3-4 minutes or until vegetables are soft.
3. Stir in 1/2 tsp. of dill and salt and pepper to taste. Transfer vegetables to a large bowl.
4. Wipe skillet clean. Pour 2 cups of water in the skillet and bring to a gentle simmer over medium heat. Add scallops and poach until just opaque, about 3 minutes. Remove scallops and add to the bowl.
5. Poach shrimp in the liquid for about 3 minutes or until pink. Remove shrimp to the bowl.
6. Poach the oysters in the liquid for about 2-3 minutes. Remove oysters and add to the bowl.
7. Reserve 1 cup of the poaching liquid and discard the rest. Wipe the skillet clean.
8. Chop the Krab into bite sized pieces and add to the bowl.
9. In the skillet, melt the remaining butter over medium heat. Whisk in flour and cook, whisking constantly for 2 minutes. Do not let flour brown.
10. Gradually whisk in reserved poaching liquid and milk. Cook and stir for about 5 minutes, until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme and cook an additional 3-5 minutes until cheese has melted and sauce is smooth.
11. Stir sauce into the seafood mixture along with remaining parsley.
12. Line bottom of a greased 13 x 9 baking dish with the rice mixture.
13. Pour seafood mixture on top of rice. (At this point, you can cover and refrigerate up to 2 days)
14. Mix bread crumbs or crushed crackers and 2 Tbsp. butter. Sprinkle over the casserole.
15. Bake at 350 degrees for about 50 minutes or until heated through and topping is golden and crunchy. Garnish with parsley and lemon wedges.

Curried Coconut Carrot Soup

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What do you do when it’s cold and rainy and your CSA delivers 5 pounds of fresh carrots? Make carrot soup! This soup is very easy to make and has only a few ingredients. The coconut cream gives a rich flavor and mellows out the curry without tasting too coconutty.

Fresh carrots have a wonderful, sweet flavor that their grocery store cousins often lack, so if you have access to fresh dug carrots, I would use them here! Also, if you are not a fan of curry, you could substitute fresh ginger for the curry and have an equally delightful soup! This soup freezes well, so while it makes a lot, you don’t have to eat it all right away!

Curried Coconut Carrot Soup (makes about 8-10 servings)

  • 1 yellow onion, peeled and chopped fine
  • 1 clove garlic, peeled and minced
  • 1 tablespoon organic coconut oil
  • 3-4 lbs. fresh carrots
  • 4 cups vegetable stock
  • 1 can full fat coconut cream
  • 1 heaping teaspoon red curry powder
  • Kosher or sea salt and ground black pepper, to taste
  1. Scrub, peel and chop all the carrots into 1″ pieces. Set aside.
  2. In a stock pot or large Dutch oven, heat the coconut oil over medium low heat.
    Add chopped onions and sauté until very soft and transparent (about 3 minutes). Add the garlic and cook 1 minute.

  3. Add all the remaining ingredients to the pot, cover and simmer over medium low or low heat for about 1 hour. Stir frequently.
  4. When carrots are very soft, use an immersion blender (CAREFULLY as soup is hot) to blend all the ingredients to a smooth consistency.
  5. Add a bit of water if the soup is too thick or cook a bit longer if you want a thicker soup.
  6. Taste for seasoning and correct if needed.
  7. Serve immediately.

No Bake, Vegan Gingerbread Cookies

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I have to confess that I ate quite a lot over the Thanksgiving holiday. Lots of turkey and ham, of course, but also more refined sugar than I’ve had in a while. Sugar, I have found, takes no time at all to make me feel bloated and irritable. The longer I eat cleaner foods, the bigger the impact sugar has on me, and it is not good. So in the midst of the holiday food extravaganza, I was very happy to find and try these no bake, gluten free gingerbread cookies from blogger My Whole Food Life! If you haven’t checked out her blog, you might want to mosey over there. She has a wonderful array of lovely–and healthy–snacks, desserts, and entrees. I made her recipe with just a couple of tweaks for my flavor preferences. I like gingerbread to be heavy on the ginger and molasses, so my version reflects that. HERE is her original recipe, which would be perfect if you want a more delicately flavored cookie, and especially if you are making these for children, who might not want the fresh ginger kick.

I took a couple of these cookies with me to fuel up for our 11 mile training run this weekend and appreciated them so much!

No Bake, Vegan Gingerbread Cookies (makes about 16 cookies)

  • 2 cups raw pecans, shelled
  • 10-12 medjool dates, seeds removed
  • 1″ piece of fresh ginger, peeled and chopped
  • 4 pieces honey candied ginger (not sugar crystallized)
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground clove
  1. Put the pecans in your food processor and chop until fine.
  2. Add all other ingredients and process until mixture is a thick dough. It will be quite moist.
  3. Roll into 2″ balls, put dough balls onto a parchment lined baking sheet and flatten each ball slightly with the bottom of a glass.
  4. Chill cookies in the refrigerator for at least an hour.
  5. Store cookies in an airtight container for up to a week.
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