Weekend treat (n.) A little something extra, i.e. an appetizer, dessert or baked good to start your weekend off on a delicious note.

This week’s weekend treat? Sweet n’ savory goat cheese-stuffed medjool dates, wrapped with bacon and roasted to bubbly perfection.

{they look like little bugs, don’t you think?}

Yep, that’s pretty much it. But even though this sweet appetizer is a breeze to make, it tastes like you put a lot of time and fancy-shmancy gourmet effort into it. Go ahead and serve them at your next cocktail party or before a nice dinner- they’re sure to impress.

Goat cheese stuffed bacon wrapped dates
Makes 8 little date bugs

8 medjool dates, split halfway open and pitted
1/4 cup soft goat cheese of choice * something sweet like honey would would very well here, but I used herbed and it came out nicely!
4 slices bacon, halved
8 soaked toothpicks, for securing. {soaking ‘picks will keep them from catching fire!}

1. Preheat oven to 450 degrees.

2. Stuff pitted dates with about 1/2 tbsp goat cheese. Wrap with bacon half and secure with toothpick.

3. Place on wire rack in oven and roast for 15-20 minutes until bacon is crispy and goat cheese is bubbling and slightly golden on top.

4. LET COOL BEFORE SERVING! These little bugs get very hot.

What treats do you have planned this weekend?

xo

Stuffed peppers have always been a go-to for me. The perfect pocket for a single serving of dinner, whether it be a stuffing of rice and black beans for a mexican flavor, or maybe quinoa and veggies for a lighter feeling supper; I’ve been a long time fan of using bell peppers as a favorite vehicle for a yummy meal.

For this recipe, I made the peppers grain-free and added an Italian twist with my favorite gluten-free//nitrate-free sausages and a heap of Mediterranean spices. What resulted was a dinner I have made again and again for the hubby and myself; we never seem to get tired of it!

The best part about this recipe is it makes at least two meals for us; sometimes even 3. It’s batch cooking at it’s easiest, and with a recipe this good neither of us complains about eating the same thing the next day.

Italian Stuffed Peppers
Serves 5-6

Please don’t be discouraged by the seemingly long list of ingredients- most of it is spices. This recipe comes together quickly  and easily- I promise!

5-6 medium-sized peppers, steamed or par-cooked for 5-6 minutes until just soft
1 tbsp extra-virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium zucchini, diced small
1 lb ground grass-fed beef
1 lb Italian ground sausage (gluten-free//nitrate-free)
1 cup kale, chopped small and packed
1 tsp parsley
1 tsp basil
1 tsp orgeano
1 tsp rosemary
1/2 tsp anise (fennel) seeds
1/2 tsp red pepper flakes
pinch nutmeg
6-oz can organic tomato paste
sea salt, to taste

1. Preheat oven to 375 degrees. Place peppers in a medium glass baking dish, packed in close. Set aside.

2. Heat olive oil in a large sautee pan. Add onions and garlic and cook until translucent. Add zucchini and cook until just softened.

3. Add beef and crumbled sausage; cook until browned and no longer pink. Add spices and stir well. Cook for 2 minutes.

4. Stir in tomato paste, followed by kale. Cook until kale is just wilted. Scoop mixture evenly into peppers.

5. Cover baking pan. Bake in preheated oven, covered, for 20 minutes. Remove cover and cook for about 5 minutes to brown tops. Serve!

What is your favorite way to stuff peppers?

xo

I love when pomegranate season comes around. As much as I try and eat local produce, there are just some favorites- pomegranates, grapefruits, meyer lemons- I will never forego when their season hits. Of course, the bulk of my veggie intake is local, so I figure a few pom-smoothies and the occasional banana won’t do much harm. In fact, with the amount of amazing antioxidants in pomegranates, I can definitely say they do more good than not. This smoothie is one of my favorite ways to enjoy pomegranates, and it is as simple as it is satisfying.

I combine freshly seeded pomegranate arils with just a few simple ingredients, playing along with the mid-eastern theme, for a creamy breakfast or snack that is packed with both nutrients and flavor.

And of course, there is nothing like yogurt and mint to complement the tangy-sweetness that is the ruby red pomegranate.

Pomegranate-Mint Yogurt Smoothie
Serves 1

1 small banana, frozen
1/2 cup pomegranate arils
1/4 cup goat or sheep’s milk yogurt
small handful fresh mint leaves
pinch of stevia (optional)
1 scoop vanilla protein powder (optional)
1/4 cup liquid of choice: I used almond milk, but pomegranate juice would add to the tangy pom-flavor!

1. Blend all in a high speed blender and serve.

What are your favorite non-local fruits you look forward to all year long?

xo

It’s no secret I love my slow cooker. I’m always looking for new ideas for what to throw in my crock pot on long days of work, so I come home and dinner is done- no more slaving over the stove for me. Dry-rubbed chicken is one of my favorites to slow cook, as it comes out tender and juicy and feeds us all week long. I have gotten into the habit of buying a bird nearly every week now, so coming up with new spice rubs to switch it up is always nice. This one I came up with after seeing a few versions online, and I knew it was a winner when Nick raved over how good it smelled at lunch- even before we dug into it.

This particular dry rub is meant to mimic the sweet-heat barbecue flavor you find at rotisserie chicken restaurants like Boston Market and Swiss Chalet. Though I must admit I’m fairly certain the last time I ate Boston Market I was about 12, and I’ve never stepped foot in a Swiss Chalet.

In any case, authentic or not this rub is tasty. Sweet, smoky and as hot as you want it to be, it mimics that favorite bbq-flavor without any icky additives or refined sugar. I can already tell this one is going to be added to the crock pot rotation.

Rotisserie-style slow cooker chicken
Serves 1

1 3-5 pound whole chicken (I encourage you to buy organic or find a local farm that is committed to free-range, hormone and antibiotic free poultry)
1 large yellow onion, sliced into half moons

Dry rub:
3 tbsp smoked paprika
2 tbsp coconut crystals (or your favorite natural sweetener)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dry mustard
~ 1/4 tsp cayenne (gives it a good bit of heat but not too intense- modify accordingly)
2 tsp sea salt
1/4 tsp cracked black pepper

1. Place sliced onion in bottom of slow cooker (no liquid necessary)

2. Mix dry rub ingredients well in a small bowl. Rinse chicken and pat dry. Rub spice mix all over chicken, inside and out, covering completely.

3. Place chicken, breast-side up, on top of onions. Cover and cook on low, 7-8 hours.

Note: Coconut sugar may darken and caramelize. This is what you want! It’s not going to taste burn, promise.

My favorite way to serve it is alongside a heaping portion of mashed cauliflower. Yum!

Rotisserie-style chicken: yay or nay? I used to say NAY, but now… YAY!!!

xo

As I’m sure you’ve heard me mention already this month, this year I am making an effort to get organized. This means every part of my life- including our finances. We’ve committed to a new budget plan this year in hopes to save for some of our goals and that means cutting back on our expensive restaurant trips {more cheap dates} and working through our extensive pantry instead of buying loads of new groceries every week. This meal was created with only things we already had in the house. Nothing new or exotic, and it turned out to be absolutely delicious, you never would have known it cost us nothing.

Hearty and flavorful, with a variety of herbs, fresh cooked chickpeas and winter friendly vegetables this soup is so thick it verges on a stew. It’s the perfect comforting mid-winter type dish, the kind of thing you can’t wait to put on the stove when you get home after trekking through the city in the bitter cold. I liken it to the vegetarian equivalent to my comfy chicken soup in it’s soothing nature.

The chickpeas add a whack of plant-based protein to this dish, making it filling enough to stand alone as a meal-I enjoyed it with some fresh baked gluten-free flatbread, which was nice to dip in the leftover herby broth. It surely hit the spot for me, I hope you will enjoy it too.

Savory Chickpea Soup
Serves 3-4

1 tbsp olive oil
1 large yellow onion, roughly chopped
4 carrots, roughly chopped
3 stalks celery, roughly chopped
2 cloves garlic, minced
4 cups cooked chickpeas*
4 cups vegetable stock or low-sodium broth
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried sage (ground)
1.5 tbsp fresh savory (or 2 tsp dried), chopped
1 tsp sea salt, or to taste
cracked black pepper, to taste

1. Heat olive oil in a medium sauce pot. Add onion and sautee until translucent. Add garlic, carrots and celery and cook until softened, stirring often.

2. Add chickpeas, dried herbs and stock. Stir to combine.

3. Bring to a boil and reduce to a simmer. Cover and simmer 10-15 minutes until flavors meld. Remove cover, stir in savory and season to taste.

Serve alone or with your favorite gluten-free bread.

xo

Every Saturday, I have a tradition. Instead of sleeping in and wasting the day, I wake up early and make my way, sleepy-eyed, to the kitchen, where I sip my lemon water while browsing my baking shelf. I put together a few ingredients- sometimes starting with almond flour, sometimes coconut, glance through my stash of fresh fruit, choose a natural sweetener (honey? maple syrup? coconut sugar?), take out my eggs and start whisking and pouring. Sometimes I have an idea in mind, sometimes it comes together as it goes. This recipe was inspired by Sondi, the newest intern at the Meghan Telpner Academy. I can already tell we are going to be good friends- this girl knows her flavors.

We were chatting away during a lull at the photo shoot last week, when I mentioned I was feeling uninspired for my Saturday morning baking session. I had done muffins, cookies, bars. But when she mentioned a breakfast cake, coffee cake came to mind. I hadn’t tackled  that one grain-free yet. We started brainstorming. Pecans? No, too similar to my previous recipe. Walnuts! Walnuts sounded good.She suggested citrus- and an orange-infused coffee cake with a crunchy walnut topping came to mind. I texted the hubby- buy me a big orange, please- just one?- yes, just one.

And on Saturday morning, my new favorite grain-free breakfast treat was created. Thanks so much Sondi, I can’t wait to see what we brainstorm up next!

This cake is quite sweet- even though I’ve significantly reduced the sweetener from the original version- it could definitely stand alone as a dessert, as well. It’s really just all-around good!

Orange-infused coffee cake with Walnut Struesel topping
Serves 6-8 (a little goes a long way with this rich cake!)

Cake-
3 cups blanched almond flour
1/2 tsp sea salt
1.5 tsp baking powder
2 tsp cinnamon
pinch cloves
1/4 cup honey
1/4 cup coconut oil
1/4 cup orange juice
3 eggs
1/2 tsp vanilla
zest of 1 large orange

Topping (optional)-
1 cup chopped walnuts
1/2 cup coconut crystals (or sucanat)
1 tbsp arrowroot
1 tsp cinnamon
3 heaping tbsp coconut oil

To prepare topping:
Mix walnuts, coconut crystals, cinnamon and arrowroot. Add in coconut oil and stir until crumbly.

To make cake:

1. Preheat oven to 350 degrees. In a large bowl, whisk together almond flour, sea salt, baking powder and spices. Set aside.

2. Melt honey and coconut oil together in a small pan. Set aside to cool slightly. Whisk together eggs, orange juice, orange zest and vanilla. When mostly cooled, whisk in honey/coconut oil mixture.

3. Pour wet into dry ingredients and mix well. Pour into a greased 8×8” pan. Sprinkle topping on cake and bake 30 minutes, or until a toothpick comes out dry.

When is your favorite time to bake? There is nothing like my early Saturday morning sessions, my baked goods rising with the sun. Baking at night is just not the same.

xo

Have you ever heard of Cassoulet? It’s a French stew, traditionally slow-cooked with beans, meat and herbs. It’s named after the earthenware pot it is usually cooked in, unless you’re like me and don’t have an earthenware pot. Or don’t have four hours to let it cook. I suppose I could have put it in the slow cooker, but I chose to go the easy route with this cassoulet-inspired dish, and make it a quick cassoulet, requiring minimal effort and no more than 30 minutes of cooking time, total, after your busy day.

Cassoulet is usually made with white beans, as I employed- they’re one of my favorite legumes. The meat always varies in cassoulets, containing everything from a whole roast to duck confit, but it is often make with sausages, so I chose to go that route. Lardons, the French term for pieces of pork belly- aka bacon- give this stew a rich, smoky flavor. Canned tomatoes make it winter-friendly and fresh herbs brighten the flavor, rounding out the dish.

In short, this quick stew, flavorful and comforting, is a new favorite in our family, one I’m sure will be made again and again.

Quick Sausage and White Bean Cassoulet

4 pieces of bacon
1 medium onion
3 cloves garlic, minced
1 lb Italian sausage, par-boiled for 5-6 minutes and sliced
2 heaping tbsp tomato paste
1/4 cup white wine (optional)
1 1/4 cup canned organic diced tomatoes (drained)
1 19-oz can white beans, drained and rinsed
1 heaping tbsp chopped fresh thyme
1 heaping tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
sea salt, to taste (may be unneeded due to bacon and sausage; taste before adding)

1. Cook bacon in a large, deep saucier or pot. Remove from pan and place on paper towels to soak up excess oil. Chop or crumble when cooled.

2. Cook onion in pan with leftover bacon grease. Add garlic and cook until translucent. Add sausage and brown. Stir in tomato paste and cook for about 2 minutes, stirring constantly.

3. De-glaze pan with white wine, scraping any stuck bits off bottom of pan. Simmer until reduced to half.

4. Add tomatoes, beans, bacon, thyme and rosemary. Stir and bring to a simmer. Cover and cook for 10 minutes, until herbs have softened and flavors have melded. Stir in parsley, taste for seasoning and serve in bowls.

xo

One of my favorite dips in the world is Muhammara, Syrian roasted red pepper walnut dip. Thick and a little chunky, packed with heart healthy walnuts, smoky peppers and a bit of the tangy secret ingredient- pomegranate molasses, there is just nothing like it. Unfortunately for me, it is traditionally made with breadcrumbs, so going gluten-free meant I had to give up my favorite dipper when I went out to Mid-Eastern restaurants. Luckily, I learned it is just as tasty without the breadcrumbs, and created my own version to enjoy whenever I please!

For one of my last Culinary Nutrition Expert program assignments, I put together a mock cooking class for pregnancy nutrition (my favorite topic- surprised? no, i am not knocked up), and I used a Mediterranean/Mid-Eastern theme. Of course I had to include Muhammara! So this gluten-free, grain-free, nutrient-packed version was born.

It goes perfectly with my grain-free cauliflower “rice” dolmades, but you’re just going to have to wait for my Love in the Kitchen guest post for that one.

Muhammara (Syrian red pepper walnut dip)
Makes about 2 cups of dip

1 12-oz jar roasted red peppers, drained
3 cloves garlic, minced
2 cups walnuts, toasted
2 tbsp olive oil (more as needed)
2 tbsp pomegranate molasses*
1 tbsp fresh lemon juice
1 tsp ground cumin
pinch cayenne, to taste (this dip is traditionally quite spicy; but good spicy or mild)
sea salt, to taste

1. In a blender, blend all ingredients until slightly chunky or smooth (your choice). Add seasonings to taste and serve.

*pomegranate molasses is found at any middle-eastern store, but it can often include some not-so-natural ingredients. Look for it in the ethnic sections of Whole Foods for an organic version, or use a bit of honey or plain molasses in it’s place. But there really isn’t anything like it!

Do you have any Make it Homemade requests for 2012? I’d love to hear what you want to make homemade!

xo

Remember a few weeks back when I gushed about my favorite Whole Foods salad? The Broccoli Crunch salad, it was. It’s not like me to love something as seemingly rich as a mayo-and-bacon laden salad. But there’s just something about this green, crunchy, creamy salad that won we over. So of course, I had to do it up and Make it Homemade.

Using all-natural, nitrate-free bacon {also a fabulous option? homemade tempeh bacon. oh yeah.} and homemade mayo- no soybean or other weird oils, thanks- cleaned it up a bit, and I easily recreated my favorite salad to enjoy any time at home.

And with just five components (four ingredients and sauce), it’s simple enough for anyone to make in a flash. Especially if you already happen to have a batch of my homemade mayo on hand. Which you should.

Broccoli Crunch Salad
Inspired by the Whole Foods Salad Bar

4 cups broccoli (stems and florets), chopped very finely
1/4 red onion, chopped finely
1/2 cup raisins
4 pieces bacon or tempeh bacon, cooked until crispy and crumbled

Dressing:
3/4 cup homemade mayo (a cashew-based mayo would be a great vegan option!)
2-3 tsp djion mustard (to taste)
2 tsp lemon juice or apple cider vinegar
sea salt and black pepper, to taste

1. Toss all salad ingredients in a large bowl, set aside.

2. Whisk dressing ingredients in a smaller bowl.

3. Pour over salad and toss to combine.

Serve! *Keeps for about three days in the fridge.

Another WF-inspired recipe: tarragon chicken salad

What is your favorite hot/cold bar item?

xo

What a week- and weekend! This last week has been packed with planning for a big ol’ catering I’m doing this weekend, as well as assisting my favorite Nutritionista with the photo shoot for her upcoming book – what fun we had! I managed to throw a few blogs posts out there and create a couple fab new recipes, as well- aren’t you guys lucky! I love you all too much to stay away, anyway. Here are a few things I’d thought were worth mentioning this week:

{On the blog}

Lots of new recipes this week! On Monday, I shared my new favorite meaty chili recipe for the slow cooker. On Tuesday, I shared how baking with coconut flour scares me, but I faced my fear and created these delicious cranberry lemon muffins. I used the leftovers cranberries for a refreshing cran-apple smoothie, which I slurp down if I’m not eating my newest breakfast creation, sausage and sweet potato hash.

Favorite post this week: Crock-pot Chili Colorado

{Around town}

Who’s coming to the Meal Prep Made Easy class tonight at the Meghan Telpner Culinary Academy? I’ll be there, helping Meghan cook you up a delicious healthy dinner!

No time for tonight’s class? There is still plenty of room in my schedule in January and February for private sessions, so you can learn the skills to cook healthy in 2012!

How about taking a break from cooking next week? I can come and cook you three, four, even five balanced, healthy dinners so dinner is ready to cook, freezer to oven, when you get home. No more hassles with grocery shopping, complicated recipes or menu planning- I do it all! To find out more, contact me at kristin@chefkristinrugg.com

Into boats? The hubby is going to be at the North Sails booth all week long at the Toronto International Boat Show. Go say hi, he’ll make you an espresso and maybe even give you a good deal on some sails!

{On the web}

So many yummy, healthy recipes and articles up this week!

Creamy Vegan Kale-stuffed mushrooms

Natural Laundry Solutions

Fire-pot soup

How to take a real break

A few of you mentioned you were interested in learning more about my plans for my organizing resolution. Since I’d like to keep this a mostly food- and healthy-living related blog, I started a second blog to document the efforts of my husband and I getting organized in 2012. Check it out: The Chef and the Sailor.

{What I’m nibbling}

Orange-infused Coffee Cake with Walnut struesel topping

{Recipe soon! Thanks for the inspiration, Sondi!}

{Things I’m loving}

{

{source}

Coconut sugar. My new fave natural-sweetener love! Buy some here.

Living Libations RoseGlow lip balm. Gives my lips the slightest pretty pink tint and tastes delicious! Oh, and it’s zero-toxins. Win win win!

Recipage. It’s taking a long time to get all my recipes up there (apparently I have hundreds… haha) but I am LOVING it so far. Thanks, Emily!

Tell me! What are you loving/reading/nibbling?

xo