Tuesday, March 23, 2010
Per request I am posting the granola recipe that I used for Chloe's party. It was super good and I noted where I made some substitutions. It also made DELICIOUS cereal the next morning.
Granola (Ala Alton Brown)
3 c rolled oats (we used organic of course)
1 c slivered almonds (didn't have so I didn't use)
1 c cashews ( I used 2 c since I didn't add the almonds)
3/4 c shredded sweet coconut
1/4 c + 2 Tbsp dark brown sugar
1/4 c + 2 Tbsp real maple syrup
1/4 c vegetable oil ( I used canola but you could use a light olive oil)
3/4 tsp salt
1 c raisins ( I like to use craisins instead. I used 1/2 c strawberry craisins and 1/2 c cherry craisins but regular craisins would work too.)
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine the maple syrup, oil and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 min, stirring every 15 min to achieve an even color.
Remove from the oven and transfer to a large bowl. Add the raisins (craisins) and mix until evenly distributed.
Wednesday, March 10, 2010
Wednesday, March 3, 2010
When I went to pick up my box this Saturday from Kyle (KMK Farms Kingsburg CA) he suggested that I try fenugreek, which is an herb that I have never heard of. After reading up about it online I know that it's great for nursing moms, improves digestion, helps with inflammation, and most importantly is used in Indian cuisine (thanks for that info Kyle). I decided to make an Indian inspired dinner thinking that R would return from the Bay tonight, but no hubby yet. Since C and I are fairly early eaters, we had this for dinner.
The recipe that inspired the dinner came from this blog and is called Alu Methi.
I try to be a little more creative in the kitchen when R is gone for two reasons: 1.) I've already convinced my husband that I'm a good cook and 2.) C is not all that convinced. The recipe was easy but I tweaked it by adding cumin seeds to hot oil as well as a bit of curry. I would have gone hog wild with the seasoning, but C is not a huge fan of spice. I also decided that I should practice my naan making skills and added the fenugreek to the naan as well.
Fenugreek seeds are actually used in most curry powders so the flavor is vaguely familiar and yet distinct. It was a bit overwhelming in the potatoes, so to compete with it, I wilted some kale, chard, and sorrel with some garlic and olive oil and showered them in some fresh lemon juice. The pairing was lovely.
The fenugreek shined in the naan. It helped give the naan a bit of smoky flavor that the authentic naan has, without being overpowering. I used Peter Reinhart's Crust and Crumb: Master Formulas for serious Bread Bakers naan recipe with amazing results. It was very reminiscent of Indian, but because it lacked some of the spice, could be improved upon. C and I ate well tonight.