One… two, three dates would’nt do. We would eat the entire pack if we did’nt get this thing under control. That’s a fact. It was something like a synchronized feeding frenzy, a date with dates. We’d split them both open to reveal the slim seed covered by here creamy gooey-ness. Seeds got tossed, fingers got super sticky, and our mouths were made to feel satisfied. At each bite, we’d promise ourselves and the dates that this mouthful was in fact going to be our last. We made promises we had hoped to keep, but at each turn, we decided that these promises were made to be broken. Each of fifty or so of these delicious fruit were all eaten as if they were our very first. It was a simple recipe for love.
I know what youre thinking… Chef Will… you’re in love with just about everything (there’s some truth to that, delicious and nutritious food is my passion) but dates fall into an entirely different category. They can be enjoyed as a simple and gooey snack, or as a sweet element to more meals than you can shake a stick at. And according to the California Dates website (http://www.datesaregreat.com/health-nutrition/ ) dates have antioxidant qualities and have the ability to help keep the heart healthy because of its low saturated fat, trans fat, and fiber. Dates are also known to carry a natural balance of calcium, selenium, magnesium, zinc, copper, iron and potassium which are all understood to harmonically lower blood pressure. And to be honest that should be enough evidence to take your time, fall in love and make each fifty of so feel like your very first. Here’s an adaptation of a recipe that I used to go gaga for ( in addition to one bonus recipe). Give it a try and …. please do enjoy!
Chef Will Hall
Chickpea and Date Tagine
- 1 Tbs. olive oil
- 1 large onion, diced (2 cups)
- 4 cloves garlic, minced (4 tsp.)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground ginger
- ½ tsp. ground cinnamon
- 1 15-oz. can crushed tomatoes
- 3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
- 1 cup whole-wheat couscous
- 1 cup pitted dates, halved
- ¼ cup lemon juice
- ½ cup chopped cilantro
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.
2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.
3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.
California dates health and nutriton. (2014). Retrieved from http://www.datesaregreat.com/health-nutrition/
Chickpea and date tagine recipe. (2011, 12). Retrieved from http://www.vegetariantimes.com/recipe/chickpea-and-date-tagine/
Corleone, J. (2013, 12 18). Fresh dates vs. dried dates. Retrieved from http://www.livestrong.com/article/527815-fresh-dates-vs-dried-dates/
Date image. (2014). Retrieved from http://www.clifbar.com/blog/detail/how_about_a_date2/
Vegan cashew french toast. (2012). Retrieved from http://photofueledfood.wordpress.com/2012/09/16/vegan-cashew-french-toast/