Chocolate Chip Power Balls

Ingredients

1 cup Oats

½ cup Almond Butter

½ cup Peanut Butter

½ cup Dark Chocolate Chips

1 tbs Flax seeds

4 tbs Honey

Preparation

Mix all the ingredients by hand. 

Make little 2 tbs-size balls.

Each ball is aprox. 80 calories. 

Done! It's ready!

Crepes batter with Olives

Ingredients:

2 Large Eggs

¾ cup Milk

½ cup Water

1 cup Flour

3 tbs Melted Butter

¼ tsp Salt

¼ cup Black Olives (I use Kalamata)

Optional: 2 tbsp Fresh Herbs like cilantro, parsley, etc.

Preparation:

1) In a blender, combine all ingredients. Place the mixture in the refrigerator for 1 hour. The mix can last in the refrigerator for up to 48 hours.

2) Heat a small non-stick skillet over medium heat. Pour about 1 once of the mix in the center and turn it to spread it evenly. Cook for 1 minute or until edge is golden and begins to separate easily from the pan, and flip to cook for 1 more minute.

3) After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

Done! It's ready!

TIPS: Remember to write the date on the bag in which they were made​​. When using frozen crepes, thaw on a rack before gently peeling.

Instead of olives, chopped sun-dried tomatoes can also be use.

* Recipe from Alton Brown.

Eggplant & Olive Salad

Done! It's ready!

Ingredients:
2 Eggplants
4 or 5 Green Onions
3 or 4 Celery
1 ½ cup Manzanilla Olives (small green olives stuffed with red pepper)
4 tbsp Vegetable Oil
Lemon juice
Salt to taste


Preparation:
1) Slice the eggplants in ½ inch rounds, and the cut each slice in small cubes. Let rest for an hour in a bowl with salt.

2) While the eggplants are resting. Clean and cut the green onions, celery and olives in small pieces (same size as the eggplant cubes). And set aside.

3) The eggplant cubes must have drained some water after and hour. Place them in a kitchen towel and pat dry. Heat oil over medium-high and fry the cubes in batches. Place them on a paper towel to absorb the extra oil. (This step takes time -30 to 45 min-, and it can be made a day in advance and keep refrigerated).

4) In a serving bowl, combine all the ingredients, including lemon juice and salt. Serve cold. 

Pan-Seared Sesame Tuna

Ingredients:
1 Tuna Loin (the same cut for sashimi)
4 tbsp. Dijon Mustard
4 tbsp. White Toasted Sesame Seeds
4 tbsp. Black Sesame Seeds
Pepper to taste

Preparation:

1) Brush the tuna with mustard and let stand for a few minutes.
 2) Meanwhile, in a shallow dish, mix the sesame seeds and add the pepper.

3) Cover the tuna with sesame mixture, making sure to coat all sides evenly.

4) In a pan on medium, add 1 tsp of vegetable oil, cook for one minute each side ( add more time, depending on how cooked you like it).

Done! It's ready!

*Recipe of my Aunt Silvia Nahon

Crab & Cucumber Salad

Ingredientes

3 cups imitation Crab Sticks taken a part (see picture below)
2 cups shredded (or thinly sliced) Cucumber
1 cup Wakame (optional)
2 tbsp Sesame Seeds
2 tbsp Black Sesame Seeds
3 tbsp Mayonnaise
1 tbsp Soy Sauce

Preparation

1) Take the crab sticks apart, until you reach the 3 cups mark (around 10 sticks).

2) Thinly slice or shred the cucumber to match the size of the little crab sticks. The best way to achieve the ideal size is using a french Mandolin. If you don't have one, just peel the cucumbers, cut them into thin slices and then cut each of the slices the required size.

3) Place the crab, cucumber and Wakame in a bowl. Besides, in a small container, mix the mayonnaise and the soy sauce.

4) Add the mayonnaise mixture to the bowl with the cucumber and crab, and mix.

5) Garnish with white (toasted) and/or black sesame seeds right before serving.

Done! It's ready!

Leek Cream

Ingredients

4 Leeks
2 tbsp butter
8 oz Light Cream
1 cup water
1 cup cold milk
2 tbsp Cornstarch
1 tsp salt
Dash of pepper
A pinch of nutmeg

Preparation

1) Cut the leek in half-wheels, dividing it in half lengthwise first.
2) Place in a bowl of water, separate the layers with your hands and let it soak a few minutes. All the dirt in between the layers of the leek will be at the bottom of the container. Then, with a spotted spoon, remove the leek and dry it in a kitchen towel or paper towel.
3) Place in a deep pot, and saute with the butter and salt over medium heat until soft.
4) Add the cream, and the water stirring constantly.
5) Add the cornstarch to the cold milk. Add to the pot. 
6) When it starts boiling, cover and turn off the heat.
7) Before serving add a pinch (to taste) of nutmeg and pepper. Blend (with a hand mixer or using the blender) and serve.

TIP: I served it with a mountain of rice in the middle of the bowl, and decorate it with a few sprigs of parsley. Even my 5 year old daughter ate it!

Done! It's ready!

Honey Mustard Salmon

Ingredients:

3 Salmon portion

1 Big Onion sliced
6 tbsp Honey
4 tbsp Dijon Mustard
1/4 cup Olive Oil
1/4 tsp Salt
Ground pepper to taste
3 tbsp Lemon Juice

Preparation:

Preheat the oven at 350ºF (180ºC)
1) Prepare the sauce with the mustard, honey, olive oil (a little), salt, pepper and lemon juice.
2) Soak the fillets in the sauce and arrange them in a Pyrex over the sliced onions.

3) Place in the oven, uncover, for about 30 minutes.

Done! It's ready!