Sunday
Mar082009

Apple Maple Granola

in , , , ,

Original post with pictures here.

Yield: 4-6 Cups

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup chopped almonds or cashews*
  • 1/4 cup (packed) brown sugar
  • 1 1/2 tsp ground allspice
  • 2-3 tsp ground cinnamon*
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 Tbl maple syrup
  • 2 tsp vanilla
  • 1-3 cup(s) (packed) chopped dried apple rings*

Process

  1. Preheat oven to 300°F.
  2. Combine oats, almonds, sugar, and spices in a large bowl.
  3. Melt the butter and maple syrup over low heat. Remove from heat and add vanilla.  Pour over granola mixture and mix well.
  4. Spread mixture on a rimmed baking sheet.
  5. Bake 20 minutes, stirring occasionally to break up clumps.
  6. Add apples and continue to bake, stirring often to break up clumps, for about 15 more minutes or until granola is golden brown.
  7. Cool completely.

Advanced Prep Notes: Can be stored for two weeks at room temp.

*Special Considerations

  • Almonds seem slightly healthier, but can be more expensive.  Cashews are a delicious richness and are often a little cheaper.  Both are tasty.
  • Recently, I've seen "Sweet Apple Rings" sold in addition to the usual "Granny Smith Rings."  This recipe is geared towards the tangy Granny Smith.  I wouldn't recommend using the Sweet ones, as it's too much sweetness with no contrast, but if you do, I recommend cutting back on the sugar.  (Don't cut back on the maple syrup as you need the liquid to coat.)
  • Use the higher quantity of cinnamon if using the higher quantity of apples.
  • More apples = more bulky, but also keep in mind they are very high in fiber.  If you haven't been eating a lot of fiber, just expect it might take your system a while to adjust and don't eat it on a day you have a job interview, for example.
AuthorLeslie Seaton | CommentPost a Comment | | Print ArticlePrint Article |
Tuesday
Aug042009

Botana de Papas Locas aka “Crazy Potato Snack”

in , , ,

For original post with pictures, click here.

Adapted from My Mexico by Diana Kennedy 

  • 1 lb small new potatoes
  • ¼ cup pineapple or other mild fruity vinegar
  • 3 Tbls olive oil
  • 2 medium white onions, thinly sliced
  • 2 tsp chile de arbol
  • 1 lime
  • Salt to taste 
  1. Put potatoes in large pot, cover with water, add vinegar and large pinch of salt.Bring to boil and cook cover over medium heat for about 20 minutes until just tender, then drain.
  2. Heat the olive oil in large skillet over medium heat. Add potatoes and fry for about 5 minutes until lightly browned.
  3. Add onions and chile powder and cook, stirring occasionally to preventing sticking and burning, until the onions have lost their raw smell, about 5-10 minutes.
  4. Remove from heat, squeeze lime juice over it, salt to taste, and toss.

 

AuthorLeslie Seaton | CommentPost a Comment | | Print ArticlePrint Article |
Saturday
Jun062009

Candied Nuts for Salad

in , , ,

Note: these won't be your perfectly crisp nuts with that nice hard sugar shell of your storebought, but they are so delicious I don't think you'll mind.

Yield: 1 cup nuts

Ingredients

  • 1 cup water
  • 3/4 cup sugar
  • 1 cup coarsely chopped walnuts, hazelnuts or pecans
  • 1 Tbl butter + a little for the pan
  • Kosher salt

Process

  1. Preheat oven to 350 degrees and lightly butter a medium to large cookie sheet.
  2. In a small heavy saucepan, simmer water and sugar over medium heat, stirring until the sugar is dissolved.
  3. Add nuts to syrup and simmer for one minute.
  4. Remove nuts from syrup with slotted spoon and arrange on prepared baking sheet in one layer.
  5. Bake for about 15 minutes in oven, until nuts are golden (watch carefully to ensure they do not burn).
  6. Toss nuts with the butter, sprinkle on kosher salt to taste and cool.

Advanced Prep: Can be kept in airtight container in fridge for 1-2 weeks.

 

AuthorLeslie Seaton | CommentPost a Comment | | Print ArticlePrint Article |
Sunday
Apr192009

Carrot Dressing a la Dojo's Restaurant

in , , ,

The blog Take Back the Kitchen did the work of reverse engineering Dojo's carrot dressing.  I made a few tweaks to use what I had on hand, but I am sure the original version is equally, if not more, delicious.  That version uses tofu as the main source of body, mine uses tahini, so keep that in mind based on your preferences, what's in your fridge, allergies, etc.

Ingredients 

  • 4 medium carrots, peeled
  • 3 Tbl mirin
  • 2 Tbl Japanese rice vinegar
  • 3 Tbl soy sauce
  • 2 Tbl finely grated fresh ginger
  • 1/2 inch slice red onion
  • 3 cloves garlic
  • 3 Tbl tahini
  • Salt to taste

Process 

  1. Combine all ingredients in food processor and puree until smooth.

Advanced Prep Notes: I haven't pushed the envelope with leaving this around, but I think it should be good for about a week or so in the fridge.

AuthorLeslie Seaton | CommentPost a Comment | | Print ArticlePrint Article |
Monday
Mar092009

Chipotle Spiced Nuts

in , , ,

Original post with pictures here. Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson.

Yield: 1 pound of nuts

Ingredients

  • 1 pound pecan halves (raw, unsalted) (can also use cashews, which are usually cheaper, and I actually enjoy the sweetness of the cashew against the spiciness more now than I do the pecans...but they are both delicious)
  • 1/4 cup olive oil
  • 1 tablespoon chipotle pepper powder
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano (can be found usual be found in small bag in Mexican ingredient aisle as opposed to spice aisle) or regular oregano if you're not concerned with thematic tidiness
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder or granules
  • 1/4 teaspoon garlic powder or granules
  • 1/4 teaspoon ground cayenne pepper

Process

  1. Put the nuts and the oil in the slow cooker, stir to coat and cook, covered, on high for 15 minutes.
  2. Mix all the other ingredients in a small bowl.
  3. Pour spice mixture over nuts, stir to coat evenly, reduce heat to low.
  4. Cook for 2.5 hours, stirring occasionally (be sure when stirring to really get down to the bottom and scrape up any flavoring goop to re-incorporate it into the overall nut mixture). The instructions in the other recipes say cook uncovered. I didn't notice this until now; mine still turned out great. Your call, I assume they will be crisper uncovered.
  5. Once they are cooked, spread in a single layer on a baking sheet and cool completely.

Advanced Prep Notes: Store in airtight container in fridge for up to four weeks or in freezer for 2-3 months.

AuthorLeslie Seaton | CommentPost a Comment | | Print ArticlePrint Article |
Page 1 2 3 Next 5 Entries »