I’m currently obsessed with bon appetit’s cranberry, orange, and maple granola. Well, granola in general, but this is my favorite recipe. It isn’t too sweet, thanks to the orange and cranberry, and is more filling than most breakfast cereals. Yum.
The recipe can be found here: http://www.bonappetit.com/recipes/2011/12/cranberry-and-orange-granola
- 2 cups old-fashioned oats
- 1 cup sliced almonds
- Nonstick vegetable oil spray
- 1/2 cup pure maple syrup (preferably Grade B)
- 1 tablespoon unsalted butter, melted
- 1 teaspoon hazelnut or grapeseed oil
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/3 cup candied orange peel, sliced into long, thin strips
Preheat oven to 300°. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. Store airtight at room temperature for up to 2 weeks.
I kind of abandoned my blog to start writing my thesis. Terrible I know. I haven’t stopped cooking. Or taking pictures. Or rather Jonathon hasn’t stopped taking pictures. Here are some things we’ve been whipping up in the kitchen.
Chicken korma, chole saag, naan, and rice.
Chai tea cupcakes.
Pork sausage, arugula, caramelized onion, provolone, and balsamic vinegar open faced sandwich.
New Year’s Eve Brinner. Coconut waffles, fruit salad, and mimosas.
Christmas goodies/gifts for friends. Fudge, ginger cookies, honeycomb, and caramel.
Barley and mushroom risotto with manchego cheese.
I totally forgot what this was but it was some Indian inspired dish with lentils and spinach.
Cranberry, orange, and maple granola.
The recipe is loosely based off “Chicken and sausage gumbo” recipe in William’s Sonoma One Pot cookbook. The meat and broth proportions are the same, but I altered the roux and added spices. I wasn’t going to make soup and only add salt and pepper for spices.
I probably should have made this soup a couple of months ago when okra was in season, but I really wasn’t feeling in the mood for gumbo until temperatures dropped below 80F. I’m always in the mood for chicken, oh wait, I’m not. I actually hate chicken, unless it is in soup.
My roux wasn’t cooked long enough, but other than that, the soup tasted amazing. Don’t expect authentic gumbo as I have no idea what real gumbo should taste like… Maybe I should call this sausage, chicken, and okra spicy soup.
- 1 lb boneless chicken breast
- 12 oz precooked andouille sausage, thinly sliced
- 4 tablespoons canola oil
- 4 tablespoons flour
- 4 stalks celery, sliced
- 1 yellow onion, thinly sliced
- 1 bell pepper (red or green), diced
- 1 jalapeno, seeds romoved, minced
- 3 cloves garlic, minced
- chicken broth, 6 cups
- 2 cups okra
- Spice mix (cayenne, paprika, garlic powder, oregano, thyme)
In a medium sauce pan, heat chicken broth.
In a second sauce pan (large), add 1 tsp oil and heat through. Add chicken and sausage to oil, seasoning with salt and pepper, and cook until browned. Remove meat to plate and set aside. Add remaining oil to sauce pan and heat. Whisk in flour. Cook roux over medium heat until browned. Add onion, celery, bell pepper. Cook about 5 minutes. Add garlic and jalapeno and cook about two more minutes.
Stir in broth and return meat to the pot. Add spice mix. bring to a boil over high heat. Reduce heat to low and simmer about 40 minutes. (It is better to simmer longer, but I hate waiting…)
Add okra and bring to a boil over high heat. Reduce heat to low again, and simmer about 10 minutes. Adjust seasoning and serve over rice.
And for the final zucchini centered post, stuffed summer squash!
I usually shy away from stuffed anything because I feel that it is wasteful to throw out insides. This recipe however has you chop insides and mix them into the zucchini shells. Win! And there is also sautéed onions and peppers. Yum!
Not pretty, but healthy (ish) and a great way to turn a vegetable side into main dish.
from DFC “Twelve for Forty” #1
- 6 small zucchini
- 1/4 cup finely chopped onion (red or white)
- 1/4 cup finely chopped bell pepper
- 1 tsp olive oil
- 1 large tomato, chopped
- 1 garlic clove, minced
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1 cup cooked rice
- 1 jalapeno (seeds removed, diced)
- 1/4 cup grated jack cheese
Preheat oven to 350F.
Drop zucchini in boiling water for 6 minutes. Drain and let cool.
Meanwhile, heat olive oil in large skillet over medium heat. Saute onions, bell peppers, and jalapeno until tender. Add garlic and cook for another minute until garlic golden brown. Remove from heat and transfer vegetables to mixing bowl. Add rice, tomato, cumin, and salt.
Cut zucchini lengthwise and scoop out insides. Chop and transfer to mixing bowl with remaining vegetables and rice.
Fill shells and top with cheese. Place on oiled baking sheet and bake until cheese melted and slightly browned about 20 minutes.
My co-op has a fun flyer/program. It is called “Twelve for Forty”. Basically, they post recipes for dinner 6 nights per week for people sticking to a budget. If you follow their plan, you can make dinner for two adults for only $40. And the best part is, you don’t even have to plan meals as it is done for you. I think it is a great idea. You can save money by avoiding impulse purchases and save time by having meals planned ahead of time. While I do not follow their plan (sorry Davis Food Co-op, I do my own meal planning, following a budget of 42 for $120!), I’ve been inspired to make some of their recipes. They do not dissappoint. The meals are easy to make and everything I’ve tried has been tasty. This recipe is from the second “Twelve for Forty” ever, dating back to July 17th, 2009.
Golden fritters. Not so healthy, but I’m a sucker for almost anything that has been pan fried.
The menu recommends serving them with rice, but I wanted to mix things up a little so I mixed peas, ham, and seasonal herbs in. In retrospect, I’d say the meal was a little carb-heavy and I think the fritters would go better with a green salad with some protein (meat, nuts, tofu) mixed in.
“Summer Squash Fritters”
- 2 cups grated summer squash
- 1/2 cup minced or grated onion
- 1/4 cup finely grated cheese
- 1/2 cup fine bread crumbs
- 1 egg plus 1 egg white
- 6 tbsp flour
- 1/2 cup half and half (I used soy milk)
- 2-4 tbsp olive oil (I used canola b/c it is better for frying)
- 1/4 tsp black pepper*
- 1/4 tsp paprika*
- 1/4 tsp salt*
*Not in recipe. I added for extra flavor.
Mix all the ingredents together in a bowl.
Heat 1 tbsp oil in cast iron pan over medium heat. Drop in batter (~1/4 cup at a time) and flatten. Cook over medium heat until golden brown (~4 mins). Flip and cook until browned. Add extra oil as necessary.
Serve warm! Unfortunately, like most fried food, these fritters are not as tasty the next day.