Flashback Foods: Fig Newtons Made at Home

The yellow, shiny wrapper would sit on the store shelves and tempt us as we pushed our cart by it on  most trips to the grocery store. My mom may blame it on marketing, I may blame it on my granola grandmother. Whoever was the first one who brought home the package and let me have a taste of that strange and gooey center with its buttery cookie outer shell, probably never would have known the flavor memory I would have now. Oh, and I can't forget to remind you of the crunch of the fig seeds that always caught me by surprise. Made me want to come back for more!

Nabisco Fig Newtons were a hit in the early 80's packed in many lunchboxes thought to be a healthy cookie. But now that I clearly understand what each ingredient on that dull, yellow wrapper is, I decided it was time to come up with my own health-conscious version for my girls. To give them a similar experience, minus all the nasty preservatives and processed ingredients.

Homemade Fig and Apple Newtons

Filling
2 lb. fresh brown Turkish figs or black mission figs
1 small tart firm apple ( I used a local gala) - peeled and diced
1 tsp freshly squeezed lemon juice
1/2 cup honey

Dough
1 stick unsalted butter, softened
1/2 cup sugar
1 egg white
1 tsp vanilla extract
1/2 tsp almond extract
1 cup unbleached all purpose flour
1/2 cup whole wheat pastry flour

Directions
For the filling, carefully rinse off the figs and cut the stems off. Heat figs, apples, lemon juice and honey on medium for 5-10 minutes. Mash mixture, reduce heat to low and allow to cook for 20 more minutes or until mixture has thickened.

To prepare the dough, use either a stand up mixer or hand held. Blend butter and sugar until creamy. Reduce speed and stir in egg and extracts until completely combined. Turn off mixer and stir in flour, careful not to over stir. Press mixture into a ball and chill for 2 hours or overnight.

When dough is ready, heat oven to 350 degrees and lightly flour a hard surface. Roll out dough to 1/2 in thickness - forming a long rectangle. Spread fig and apple mixture over half of the surface of dough and gently fold dough over forming a log. Slice bars 1-1 1/2 in wide and place on cookie sheet. Bake for 10-12 minutes or until lightly brown. Let bars cool on rack.

Note: these cookies are even better when placed in a sealed container overnight. This way they get that nice soft texture verses drying out uncovered.

The Edible Gem!- Eden's Gem with Almond Steel Cut Oats

I'm in heaven! I have discovered another new food and am in love.

The other day I was wondering around one of our local farmer's market and ran across a sweet lady selling some very unique, somewhat heirloom fruit and vegetables. This is the same stand where I purchased these cute edamame beans too. But this trip I was introduced to the Eden's Gem, a very special jewel in the melon family.

At first look it you would think it might be a premature cantaloupe. But once you slice into it you see some resemblance to a honeydew.

Ah- it's a combination of both! What a perfect flavor. Sweet with a little tang to the back taste buds. For breakfast the next morning I made some Almond Steel Cut Oats and came up with idea to stuff the melons with the oats and Greek yogurt. My girls loved the chewy texture of the oats and creaminess of the yogurt and sweet melon.

Almond Steel Cut Oats
serves 4

2 ½ cups milk
1 cup Bob’s Red Mill Steel Cut Oats (other brand will work but I’m partial to Bob’s)
½ cup raw almond
1 tsp almond extract
2 tsp maple syrup

Directions:

Heat oven to 400 degrees. Spread oats and almonds on a cookie sheet and roast for 10 minutes, or until slightly brown. Some ovens vary- so pay close attention as not to burn.

Bring milk to a low boil and stir in oats. Let boil for another minute then reduce temperature to simmer and let cook for 30 minutes stirring frequently. When oats soak up liquid and are tender, remove from heat and stir in almond extract and toasted almonds. Drizzle syrup over oats right before serving.

For this dish I let the oats come to room temperature and used 2 tbsp of plain Greek yogurt with each melon half and served oats on top. Easy to fix and easy for ALL to eat! – Kids included!

Vegetarian Potstickers: Before and After Kids

Back in the day! -- I just love being able to say that-- When we lived in Portland, life was easy. We had one car, started off living in a very small apartment with just the bare necessities, a very carefree life. These were the days when we could walk to cool restaurants and -- eat after 7pm. Oh my, do you remember those days? Well anyway, there was great Asian restaurant called Stickers that we fell in love with soon after moving to town. I had eaten a fare share of Asian food unlike my sheltered husband who very rarely ventured away from Tex-Mex. Needless to say, he fell in love immediately! Especially with their vegetarian potstickers and dipping sauce.

Deep down it's been a goal of mine to try and duplicate the potstickers we fell in love with and frequently enjoyed. The taste of the crispy outside and sweet and savory filling still lingers even after 12 years. So, when I discovered the wonderful world of Wonton Wrappers, I knew they were destined to be made!
And to have now accomplished making them and seeing how easy they are- we will be sure to enjoy them many more times! But instead, we'll enjoy them with our sweet gals in the comfort of our own home before 7pm.

Vegetarian Potstickers

Filling:

1 tbsp peanut oil
1 small onion, minced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 carrot, diced
1 cup shitake mushrooms
1 block of firm tofu
1 tbsp low sodium soy sauce
1/4 cup chopped peanuts

18 wonton wrappers
2 tbsp coconut oil

Directions:

Heat oil and add onion, garlic and ginger. Cook on medium heat until onions become transparent. Toss in carrot, mushrooms and tofu. Crumble tofu in skillet and let brown- about 5 minutes. Add kale and soy sauce-cook for another minute. Remove from heat add peanuts and stir.

Lay out a few wrappers at a time on a non-stick surface (wrappers will dry out quickly so only work with a few at a time). Scoop out 1 tbsp of filling into the center of wrapper and fold to make a triangle. Gently press down on edges to close. With pastry brush tap water on edges to seal.

Heat oil in a large skillet to medium-high. Making sure oil covers bottom of the pan. Add just potstickers to pan- don't over crowd. Let them cook on medium high for about 3-5 minutes or until brown on bottom. Then add 1 tbsp of water to skillet, be careful of splattering oil! Cover and let steam for another 3-5 minutes. Lift from pan and blot with towel to remove any remaining moisture.

Place cooked potstickers on plate and serve with your favorite dipping sauce!

Note: take a look at these adorable edamame beans! I found these at one of our local farmer markets this weekend. Now that I know that they can be grown in Kentucky- you know what I'll be adding to my garden next summer!