Date Truffles

These are the perfect little bites you need in your life right now. With Ramadan around the corner i’m always inspired by certain ingredients associated with this month, and dates are the first thing that come to mind. Traditionally, you open your fast with a date or two, a sip of water, then you dive into all the good stuff like samosas, fruit chaat, papri chaat and chicken patties. A lot of people seed and stuff their dates with almonds and cream. But if you take a couple of more steps, you can come up with something so simple yet so decadent, like these Date Truffles.

I was very excited when I saw a pack of date paste at my local halal grocery store. That takes out the whole boiling and blending part of the dates that made me think twice before making these. Now all I do is pop open a pack and do some minor mixing and rolling and I have a beautiful tray of Date Truffles.

Here’s what you need, and please keep in mind you can add any ingredients you want. I’lll list a few at the end of this post for ideas!

1 1/2 cup Medjool date paste

1 cup almonds

1/2 cup shredded unsweetened coconut

extra shredded coconut to coat

In a chopper or blender chop the nuts until they look like coarse crumbs. Add them to the date paste and shredded coconut mix until the mixture is well combined. I would suggest using a spatula or to save some time go in with your hands. It’s a little messy but much quicker.

Then take a rounded Tablespoon measure or a mini cookie scoop and dip it in water before scooping out the mixture and rolling it into a ball. Then roll the truffle around in some shredded coconut until it is completely coated and set aside on a lined tray. Make sure you dip the spoon in water between each scoop or the paste will just stick to the spoon and make a mess. You can even refrigerate the mix for a few minutes before using to make things easier. 

That’s it! Just a few simple steps and you have such a special treat that can be used to open your fast, during Sehri to give you energy throughout the day, or let’s face it, it’d be great though out the year as a snack or energy boost too!

Keep these refrigerated to keep them fresh longer!

You can add raisins, different nuts, chocolate chips, oatmeal, dried fruits, cereals and so much more to this recipe!

Breakfast Quiche

I’ve made a habit out of making crustless quiche. It takes out a major step, and that helps save me some time so all in all it’s a good thing. You can always add the crust of course, but without it, you can eat bagel and or lots of bread and not feel like you overloaded on carbs=)

I”m not even going to try to say this is a low calorie breakfast. It’s not unhealthy, but hearty. Let’s just say you won’t sneak into the pantry for a few snacks after you’ve had this. It’s great for brunch, and great to make when you have a group of people over for breakfast.

Here’s what you’ll need, and keep in mind you can add or take out any veggies you don’t like:


6 eggs

1/2 cup heavy cream

1 cup shredded cheese (I use a mixture of mozzarella and cheddar)

salt and black pepper to taste

1/2 onion, thinly sliced

1 cup broccoli, chopped

1 red bell pepper, finely chopped

1 green onions, finely chopped

olive oil for sautéing


Preheat your oven to 400 F.

In a mixing bowl whisk together the eggs, cream, cheeses and salt and black pepper. In a frying pan sautéed the onions in a little olive oil till they are translucent and slightly golden brown. Take them out onto a plate, add a little more olive oil and add the red bell peppers, and sautéed for a few minutes and remove to the plate. You can either sauté the broccoli or just blanch it in some hot water. Once these veggies are cooled add them to the egg mixture and whisk. Add the chopped green onion as well. 

Pour into a greased baking dish or quiche tin. Spread out evenly, and top with a little more cheese if you want. 

Bake at 400 for about 30 minutes or until the top is golden brown and the centre is set.

That’s all there is to it! Top it with sour cream and hot sauce as well!

Chicken Week!

Anyone in a cooking rut? How about following chicken week to get 5 great recipes that are easy to make and will draw everyone to the dinner table! Search for Moroccan Chicken, Chicken Steak Sandwiches, Rattlesnake Pasta, Sesame Fried Chicken and Tarragon Chicken! These are all my favourite recipes and I hope they become your favourite too!

all things food

I think i’ve posted enough dessert recipes to last you guys a month. Or at least a week. SO….. i’m naming this week chicken week! I have lots of chicken recipes, and you won’t need a whole shelf of new ingredients to make them. Today i’ll also post a list of ingredients you’ll need for the five chicken recipes i’ll be posting. But honestly, there’s only a handful of ingredients that you might not already have in your pantry. And I’ve planned out the menu so most of the ingredients overlap in the five recipes, so don’t worry if some ingredients are sold in bulk.

Here’s the menu for this week guys!

Tuesday: Moroccan Chicken

Wednesday: Chicken Steak Sandwiches

Thursday: Rattlesnake Pasta

Friday: Sesame Fried Chicken

Saturday: Tarragon Chicken

Here’s a list of ingredients you’ll need so you can get everything today and then join me for a week long…

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Easy Chicken Parmigiana

It’s recipes like these that make me love the grocery store even more. All you need is a few pantry staples, a little imagination, barely any time at all, and you have a meal that looks like you spent all day cooking it.


Here’s what you need. [And please note that if you’re short a few spices or side ingredients, don’t give up on the recipe (unless it’s salt you’re out of!) You can always substitute certain things, like change up the veggies or spices.]

1 pound chicken fillets(cut each breast fillet into 3 fillets)

1 egg

1 cup flour + 1/2 cup

1 cup bread crumbs

1 t salt

1 t black pepper

1/2 t cayenne

1/2 t thyme or basil

1/2 t garlic powder

1/2 t mustard powder

1 jar of marinara sauce

1 cup mozzarella cheese

1 T chopped fresh basil

Pat the chicken fillets dry and set them on a tray. In a shallow bowl mix together the bread crumbs, 1 cup flour, and all the seasonings. In a separate shallow bowl add the remaining 1/2 cup flour, and in another bowl whisk the egg. Then it’s just an assembly line. First dredge each fillet in the plain flour, then dip in the egg, then in the bread crumbs mixture and set on the tray for about 10-15 minutes before shallow frying.

I use about 3-4 T oil to fry the fillets, adding more if needed between batches. Fry them till they’re golden brown. Then in a shallow pan with a lid pour in the sauce and let it come to a simmer.


I chose to use the oven instead of doing this stove top.

Add the chicken fillets, top off with cheese and basil and cover and simmer till the cheese is melted. If you’re making this in bulk you can use your oven. Just place the sauce in an oven proof dish, add the chicken fillets, cheese and basil, and place in a 350 F oven till the cheese is melted and the sauce is bubbling. Serve over any pasta of your choice!

Potato Cutlets

All time fav. That’s all I have to say about these. This mix is phenomenal! I use it to stuff parathas and make delicious aloo parathas, it’s a delicious filling for potato samosas, and of course cutlets are the way to go anyway, everyday.

It’s so simple yet so full of fresh flavours that you won’t be able to have just one. Let’s just say it’s the Pringles of kabobs/cutlets.

Here’s what you’ll need

4 large potatoes (I usually use russet but any will do)

1 cup fresh cilantro leaves, chopped

1/2 cup onions, finely chopped

juice of 1/2 lemon

1/2 t coriander seeds

1/2 t cumin

1/2 t dried pomegranate seeds

salt and black pepper to taste

egg for egg wash

bread crumbs for coating *optional

oil for frying

Peel the potatoes, and cut them into 1 inch cubes. Boil them till fork tender. Drain them into a bowl and add the coriander, onions, lemon juice, salt and black pepper. Coarsely grind the cumin, coriander seeds and pomegranate seeds and add them too. Mix together and refrigerate for at least 30 minutes so the mix is easy to work with.

In a frying pan heat 3-4 T of oil.

Beat an egg. If I have time I dip each cutlet into egg and then coat it in bread crumbs before frying, but if you’re short on time just the egg will do as well. Shape a heaping Tablespoon of the mixture into ovals, then dip them in the egg and then bread crumbs and fry them till golden brown on either side. each side usually takes just 2 minutes. DOn’t fry them on a high flame or the coating will burn. Serve with Pudina Chutney (mint and yogurt chutney) or ketchup!