Honey Maple Nut Granola

Even since I was a teen, I have been called a "granola" on multiple occasions. The most was when I began telling people about the colleges I was considering to apply to, and many of them were granola schools, where I, a granola girl would fit it. I am not sure whether it is my quirky nature or my love of dance and yoga that coined that name upon me, but regardless I love granola. Before work begins and I become fully accustomed to a real person's working hours, I decided to make some granola. I thought a maple and nut mix would be a nice simple granola base that could have other ingredients added in, and so the recipe was concocted. Enjoy and embrace your  inner "granola."

Servings: about 6 half-cup servings

Ingredients:

5 Cups of Old Fashioned Oats
1/2 Cup of Honey
1/3 Cup + 1 Tablespoon Maple Syrup
1 Cup Roughly Chopped Walnuts
1 Cup Roughly Chopped Pecans
2 Tablespoons Brown Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Ground Cinnamon

Directions:

Preheat oven to 275 degrees.

Combine all the ingredients in a large mixing bowl and then spread out the granola mix on a greased baking sheet.

Allow the granola to cook for 2 1/2- 3 hours, until the granola is crispy and crunchy.

Before storing, let the granola fully cool.

Happy munching!

  

Okra and Lentil Curry

Well I've hit a crowd pleaser, and by crowd I mean my mom. She tends to be super picky with whatever I cook so when she actually likes something it is a great relief and nice to hear.
This dish was inspired by my personal southern roots and the use of okra in southern cooking as well as that time when I couldn't stop watching Ramsay's Best Restaurant and an  Indian place was featured in the competition.
This is a nice filling vegetarian dish that packs a small amount of heat which is ever so in-sync with the upcoming heat wave. Stay spicy and stay cool!

Servings: about 5

Ingredients:

4 Cups of Okra
1 Cup of Yellow Lentils or Yellow Split Peas
1 Cup Tomato Sauce or Crushed Tomatoes
1 Chopped Onion
2 Minced Garlic Cloves

Spices:
Cumin seed
Cumin powder
Curry powder
Chili powder
Salt
Pepper

Directions:

Preheat oven to 375 degrees.

Rise and dry the okra and then chop it into bite-sized pieces. Place the okra on a greased baking sheet.  Drizzle olive oil (or use cooking spray) and toss the okra with curry, salt, and pepper.
Bake the okra for 30 minutes. Then use the broil setting and continue cooking the okra for 5-8 minutes until golden brown and lightly crisp.

In a large pot heat 1 tablespoon of olive oil. To that add one tablespoon of cumin seeds and cook until they become fragrant. Then add the chopped onion and once it cooks down a bit add the 2 minced garlic cloves.

Once the garlic and shallot are cooked down add 1 cup of yellow lentils, 1 cup of tomato sauce, and 2 cups of water. Allow the mixture to simmer and then turn down the heat and allow the lentils to cook for about 30 minutes until they are softened.

Once the lentils are done and the okra is cooked, chopped the okra and add them to the lentil mix.
Then flavor with 1/4 tablespoon of cumin powder, 1 tablespoon of curry, 1/2 tablespoon chili powder, as well as salt and pepper to taste.

Happy eating!

 

Shiritaki Noodles with Walnut Kale Pesto

Today I began my online summer class entitled, Social Media for the Arts. I not only took the class for credit, but also in hope to gain new knowledge in order to help with this blog, since cooking is an art. On the other hand I also want to educate myself about social media which is more than prevalent in today's society. A facebook page or twitter account could sometimes make or break you- and I am unsure whether that makes me nervous about someone creeping on my personal facebook or think it's kinda fascinating how much influence the internet and social media has. But rather than upload those red solo pictures to your facebook and "potentially damage future job opportunities," upload a picture of you and some shiritaki noodles with walnut kale pesto and express that inner and adventurous foodie!

Servings: About 3

Ingredients:

2 packages of Shiritake Tofu Noodles
3 Cups of Chopped Kale
3 Tablespoons Extra Virgin Olive Oil
1/2 Cup Toasted Walnuts
3 Garlic Cloves
1/4 Cup Chopped Parsley
Salt, Ground Black Pepper, Red Pepper Flakes to taste

Directions:

Cook the noodles according to the packaging.

Using a food processor or tough blender, combine the kale, olive oil, walnuts, garlic, and parsley until a smooth consistency is achieved. Flavor with salt, pepper, and red pepper flakes according to taste.

Serve the pesto over the noodles and enjoy.

 

Chocolate Chunk Cookies

In honor of Memorial Day, nothing says 'merica quite like a nice chocolate chip cookie...besides apple pie and baseball. For my Memorial Day celebration, or the trip to my neighbors BBQ, I decided to dig up a frequently used chocolate chip cookie recipe- one that we tend to make many variations of. There is nothing quite like being with good friends and family as well as eating good food, especially dessert! These were always my go to cookies before I stumbled upon any Cook's Illustrated recipes, but I have to say, old family recipes die hard and please the tummy.
Happy Holiday to all!

Ingredients:

2 Sticks of Butter or Margarine at room temperature
3/4 Cup Brown Sugar, lightly packed
3/4 White Sugar
2 Eggs
1 Teaspoon Vanilla
1/2 Teaspoon Cinnamon
2 1/4 Cups Flour
1 Teaspoon Baking Soda
1 Bag of Chocolate Chunks

Servings: Makes about 36 cookies

Directions:

Cream the butter and sugars together.
Then add the eggs, vanilla and cinnamon.

In small batches add the dry ingredients (flour and bakings soda).
Once all mixed, add in the chocolate chunks.

Allow the dough to chill in the refrigerator for one hour. (Dough can also be frozen into logs and then used by cutting the cookies and then baking them.)

Preheat the oven to 350 degrees.
On parchment lined cookie sheets, place about a spoonful of cookie dough.
Bake for 8-10 minutes and then allow the cookies to cool on a wire rack.

Cake Balls

To start off, I hope you are laughing at the title of the post and are semi on the same maturity level as me- because, yes I still do laugh at these type of things, but I did not make cake pops, so I had to use the alternative name.
Over the giggles, cake balls are a great way to get rid of leftover cake scraps from leveling cake tiers, which is why they are so popular in bakeries. Although, it has become a new dessert trend to have smaller items that are more of finger foods rather that a decadent dessert that needs a fork to be dug into.
Whether you have leftover cake scraps or feel like mixing up the type of dessert you are serving, cake balls are a nice treat to hit that sweet spot without the extra step of adding a stick to this tasty finger food. (And to avoid those giggles which I guess I just get a kick from, you can always rename these as cake pops without the stick.)

Ingredients:

Cake Scraps (of any cake flavor of choice)
   
     If scraps are not around, bake your favorite type of cake, whether vanilla, chocolate, pound cake, etc, and allow the cake to cool. Once fully cooled, crumble the cake into small pieces.

Frosting of choice (Vanilla, Chocolate, etc)
 
    I like to use Wilton's frosting recipes (Wilton Buttercream Frosting) rather than canned frosting. I find homemade frosting not only holds up better but also has a better taste.

Good Semi-Sweet Chocolate (enough to cover the amount of cake balls you decide to make)
Instant Coffee
Toppings: cocoa powder, sprinkles, chocolate bits, or other toppings of your choice.

Directions:

Crumble the cake of choice.
Add frosting into the crumbled cake and mix.  (About a 2:1 ratio of cake to frosting)
Then mix the two.

Roll the mix into heap sized balls and place onto a parchment lined baking sheet.

Freeze the balls for about 40 minutes or until firm, and then re-roll the balls to smooth them out.

Make a double-broiler and add the chocolate in and allow it to melt. Add in about 1 teaspoon of instant coffee to the melting chocolate.
Once smooth and glistening, remove the chocolate from the heat.

Using a fork, dip the cake ball into the chocolate and allow the chocolate to fully cover it. Then place back onto to parchment paper. Once all the balls are dipped, add desired toppings.
Once coated with chocolate and toppings, place the tray into the freezer overnight and allow the chocolate to set and harden.

Take out a bit before serving and enjoy your cake balls!

Poppy's Barbecue Sauce

As a child, many of memories of visiting my family in Atlanta consists of having good Southern food and a lot of barbecue. My grandfather, Poppy as we like to call him, would always send the visiting grandchildren home with hickory wood, pecan wood, cherry wood, and one time even a smoked leg of lamb. My grandfather is always his happiest when he is able to sit around the grill or smoker all day cooking his meat and enjoy strumming his guitar. To accompany his outstanding grilled or smoked food, Poppy always made his special barbecue sauce. Grandchildren, children, and friends of my grandfather always rave about his sauce. We all try to replicate it but there is always something that just is missing the Poppy touch. But either way, a nice barbecue sauce is a great recipe to have to kick-start the summer with.

Servings: About 2 cups of sauce

Ingredients:

1/2 Cup Ketchup
1 Teaspoon Yellow Mustard
1 Teaspoon Black Pepper
1 Teaspoon Lemon Juice
3 Shakes of Tabasco Sauce
1/4 Cup White Vinegar
1/8 Cup Sweet Pickle Juice
1/4 Cup Hot Water

Whisk all the ingredients together in a container or bowl.
Enjoy over your grilled chicken, smoked meat variety, ribs, or steak. 

Curried Mango with Lentils and Tamarind

Procrastination is a great way to avoid studying finals; an even better way is it watch Netflix all day. In my Netflix obsession and avoidance of studying I came across a show that followed Chef Gordon Ramsay through different regions of India as he came to learn about authentic and regional Indian cuisine. After watching him travel to remote areas to learn about flavors and cooking methods, I too was inspired to think of a new Indian dish. I love Indian food and after finishing the series I wrote this recipe inspired by Ramsay's trip (which I was completely envious of) and Indian flavors themselves.

Servings: 5-6

Ingredients:

1 Cup Lentil
2 Mangos
1 Bag of Baby Spinach
3 Small Shallots
4 Garlic Cloves, Minced
1 1/2 Tablespoons of Tamarind Paste
1 Tablespoon of Oil

Spices:
2 Teaspoons of Cumin
2 Tablespoons of Curry
1 Teaspoon of Nutmeg
1 Teaspoon of Cinnamon
1 Teaspoon of Chili Powder
A Sprinkle of Cayenne Powder
Salt to taste

Directions:

Combine one cup of lentils with two cups of water and bring to a simmer. Let the lentils simmer for about 30 minutes until tender.

In a separate pan add some oil and begin to let the shallots cook down and soften. After about 5-8 minutes add the minced garlic. Once the shallots and garlic are softened add the mango (chopped into bite-sized pieces).

Then add the tamarind paste and allow the mixture to cook down together for a few minutes.
Then add the spices.

Once the lentils are cooked, add them to the mango mixture
Serve over a bed of spinach.
Enjoy!

Peanut Butter Nutella Blondies

I wish I could be able to take credit for this brilliant recipe. Blondies are a great dessert- a nice cross of a cookie served like a brownies, both of which are scrumptious. I have to say my favorite flavor combinations are peanut butter and chocolate and a little nutella. With summer approaching, I am all the more excited for my favorite shack of an ice cream place to re-open for the season so I can have my peanut butter and chocolate fro-yo twist more times than I can count. But until that day comes, I'll settle with this blondie recipe.
Here is the original Cook's Illustrated link for their blondies which is a stunning recipe unaltered.
Cook's Illustrated Blondies

Ingredients:

1 1/2 Cups of Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Sticks of Butter Melted and Cooled
1 1/2 Cups of Brown Sugar
2 Eggs (Lightly Beaten)
4 Teaspoons Vanilla Extract
1 Cup Chocolate Chips
1/2 Cup Peanut Butter
1/2 Cup Nutella

Directions:

Heat oven to 350 degrees.
Grease a 9x13 baking pan.

Combine all the dry ingredients in one bowl.

Add the melted butter to the brown sugar and stir until there are no clumps. Then add the vanilla and eggs.  Then add in the peanut butter and nutella. (Before adding the peanut butter and nutella, combine the two in smaller bowl and microwave until thinned out in 30 second intervals.)

Then slowly fold in the dry ingredients in batches.
Once mixed add in the chocolate chips.

Place the batter into the  pan and bake for 20-25 minutes or until the top is golden brown. Once finished cooking allow the blondies to cool completely and then cut into squares.

Happy eating!

Rainbow Tofu Scramble

Many say you eat with your eyes first- food needs not only to appeal to the palate but to the eyes as well. When brainstorming recipes during class rather than fully paying attention, I thought how rainbow tofu scramble not only sounded appetizing  but would appeal to the eye as well with its colorful array. A healthy blend of delicious veggies and an alternative protein (and in this case to eggs) rainbow tofu scramble is a tasty meal whether served up as lunch, dinner, or a hearty breakfast.

Servings: 4

Ingredients:

1 Cup Cherry Tomatoes
1 Orange Pepper
1 Yellow Pepper
1 Bunch of Asparagus
1 Cup Sliced Mushrooms
1/2 Cup Chopped Onion
1 Package of Silken Tofu

Spices:
1 Tablespoon Garlic Powder
1/2 Tablespoon Turmeric
1 Tablespoon Cumin Powder
1//2 Tablespoon Paprika
Salt and Pepper to taste


Directions:

Wash and cut the end of the asparagus. Then place the asparagus in a pan with a small amount of water. Bring water to a simmer and place a top over the pan. Allow the asparagus to steam in the pan until tender for about 10 minutes.

In a large pan begin to sautee and onion. Once soft add the chopped mushrooms.

Once the mushrooms are tender, add in the silken tofu.
Then add in the rest of the veggies (including the steamed asparagus, chopped into bite-sized pieces) and allow them to cook down and soften.

Once cooked down to preferred tenderness add the spices.

Happy eating!

Asian Wheatberry Salad

I remember the first time I ate wheatberries. I was at a friends house for the weekend and her mother put them on the table. I had never seen them before, but being even a young adventurous foodie (I loved salad as a little kid) I was keen on trying this new dish. I instantly fell in love and came home telling my mom about this new grain we had to try and experiment with. Fast forward to college years and once again I am experimenting with ingredients such as the wheat kernel composed of the bran, germ, and endosperm aka Wheatberry. 

Back on the Asian flavor kick, I came up with this wheatberry salad. Originally I wanted to buy some soba noodles, but every time I go to the store they never seem to have. As an alternative I thought wheatberries would be a nice substitution as well as a good base to hold the dressing for the salad.

It's also an experiment of my new purchase on Ponzu sauce. I like to walk slowly down the store aisles and get an unusual excitement when grocery shopping- I tend to think my love of food, cooking, baking, and educating myself on food as a bit unhealthy (My recently watched category in my Netflix account is basically all food documentaries).

Whether served as a side or an entree this dish packs protein from the edamame as well as a nice flavoring from the sauce and is pretty quick to throw together.

Enjoy cold or warm- happy eating!

Servings: about 4

Ingredients:

2 Cups Shredded Carrots
2 Cups Shredded Red Cabbage
2 1/2 Cups of Shelled Edamame
1 Cup of Cooked Wheatberries
1/2 Cup Wasabi Peas
Scallions

Asian Style Sauce:
2 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Teaspoon of Toasted Sesame Oil
2 Teaspoons of Fresh Grated Ginger
2 Tablespoons of Ponzu Sauce
2 Teaspoons Garlic Powder


Directions:

Cook wheatberries according to packaging. (1 cup of wheatberries to 3 cups of water. Simmer with in pot with lid on for about 30 minutes.)

In a large mixing bowl combine the cabbage, carrots, scallions, and cooked edamame.

Once the wheatberries are done cooking add them to the mixing bowl.
Then pour the sauce over the salad and toss.
Garnish with wasabi peas and sesame seeds (optional).