Quiet Weekend

On Saturday, I began to feel sluggish and sick… so we took it easy.  I slept 12 HOURS on Friday night, did some small cooking projects,  and got some good house cleaning done…

A couple of our meals from  this weekend…

• carrots/red pepper slices with hummus made with cannellini beans
• leftover Zing pizza
• lentil  vegetable soup with the perfect corn muffin
• Sunday night dinner: roasted chicken, brussel sprouts, Alexia rosemary fries

On Saturday, we took a walk to Cristina’s Spice & Specialty Foods.

I was so excited about finally going to this place – spices, specialty- I’m in!  I was looking for crystalized ginger, but left with a little more-including Zaatar, a spice used in many homemade Mediterranean recipes.

I needed the ginger to make a new truffle recipe -I had read about on Mag-pie’s.  

Fig & Ginger Truffles

The Ingredients

I played around with the ingredients- here is what I came up with:

• 2 cups of dried black mission figs, diced(don’t forget to take off the stems)
• 1/3 cup of crystalized ginger, diced
• 1 1/2 tbsp. of honey
• 1/2 tsp. of cinnamon
• 1 cup of GOOD dark chocolate

Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 second or until the ingredients mix together into a large mass. Roll the mixture into small balls, about teaspoon size, and place on a cooking sheet lined with parchment or wax paper. 

To melt the chocolate- either heat the chocolate over a double boiler or in the microwave. It should be completely melted! Roll the fig mixture into the melted chocolate until coated. Place back on the parchment lined cookie sheet, and place in the fridge until set, about 15 minutes. 

Note: the fig ball in the middle of the screen that has not yet been covered!

These might be my new favorite treats!

It’s time to see what the ladies are wearing at the Oscars- then off to bed!

Tagged as: chocolate, corn, lentils