Wednesday, August 22, 2018

Baklava Granola

I hope y'all are ready for another granola recipe because I just can't seem to keep trying them.  What can I say?  I'm not sure I'll ever get tired of yogurt, fruit, and granola for easy weekday breakfasts.  I seem to have several for each season.  With September on the horizon, you'll want to bookmark my apple pie granola.  Come October, feel free to switch to this pumpkin quinoa granola.  When winter and the holidays roll around, I think you'll really like these home for the holidays and chai spice varieties, which make perfect homemade gifts.

I've also got plenty of recipe for granola you're sure to enjoy any time of year.  Simple honey granola, tropical granolacitrus sesame granola, and this cherry pecan muesli all come to mind.  


I'm adding this baklava granola to the list.  It's much less sweet than the famous dessert it's named after, but it's packed with buttery pistachios.  Those green specks are highlighted by bright orange bits of dried apricot.  Spooned over plain yogurt mixed with honey and cinnamon, it really is a lighter, more filling version of baklava parading as a decadent breakfast.


With buttery pistachios, sweet dried apricots, and cinnamon-spiced oats, this baklava granola pairs with honey-cinnamon yogurt for a healthy breakfast that feels completely decadent.

Baklava Granola
adapted from Cooking Light, August 2018

Ingredients:
2 c. rolled oats
2 TBSP honey
2 TBSP unsalted butter, melted
2 tsp. orange zest
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 egg white, whisked
3/4 c. unsalted pistachios, chopped
1/2 c. dried apricots, chopped
plain yogurt, cinnamon, and honey, for serving

Directions:
1.  Preheat oven to 325° F.  Line a baking sheet with parchment paper.

2.  In a large bowl, toss together oats, honey, butter, orange zest, cinnamon, and ginger.  Stir in egg white and pour granola out onto lined baking sheet.  

3.  Pat mixture into an even 1/2-in. thickness on the baking sheet (do not spread out).  Bake for 25 minutes, rotating halfway through.  Allow granola to cool, then break into clumps and toss with pistachios and apricots.        

4.  To serve, mix desired amounts yogurt, honey, and cinnamon, then sprinkle with granola.

yield: 8 servings

Wednesday, August 8, 2018

Salmon with Lemony-Pistachio Herb Relish

We've officially reached the point in the summer where I'm starting to look forward to fall.  Don't get me wrong, I'm extremely anti-pumpkin spice before Labor Day.  Honestly, I can't really get into it until October 1st, but I stop getting irrationally annoyed at stores for selling pumpkin spice everything when we've at least passed the unofficial end of summer.  

But people.

It's still. so. hot.  

Much too hot to run the oven unless you absolutely have to.  


salmon lemon pistachio relish

Fortunately, with this salmon with lemony pistachio-herb relish, you don't have to.  Just heat up a pan, countertop grill, or outdoor grill.  While that's going, chop up all the relish ingredients...and voilá!  A clean, healthy, light, and fresh summer meal that won't inadvertently heat the whole house.  

Keep it light, easy, and cool this summer with this simple salmon topped with bright, fresh lemony-pistachio herb relish. 

Salmon with Lemony Pistachio-Herb Relish
relish from Cooking Light, August 2018

Ingredients:
4 servings salmon, either in individual filets or one large piece
1 TBSP olive oil, for brushing
1/4 c. finely chopped roasted, salted pistachios
1/4 c. chopped fresh flat leaf parsley
2 TBSP chopped fresh mint
1 TBSP minced shallot
1 TBSP lemon zest
1/4 tsp. Kosher salt, plus more to taste
1/4 tsp. freshly-ground black pepper, plus more to taste
red pepper flakes, if desired (optional)

Directions:
1.  Heat sauté pan or grill to medium high heat.  Season salmon liberally with salt and pepper.  If using a sauté pan, heat the oil and place salmon skin-side up.  Cook 3-4 minutes then flip and cook, skin side down, 1 minute more.  For a grill, brush the grates with the oil.  Cook skin side up, 2-3 minutes, until lightly browned, then flip and cook on skin side 3-4 minutes more.

2.  Meanwhile, combine remaining ingredients in a small bowl.  To serve, spoon over salmon and serve immediately.

yield: 4 servings

Wednesday, July 25, 2018

Summer Berry Cobb Salad

We recently had a week long stretch of days near 110°.  It was miserable.  For the first time in my five years as a Texan, I could honestly say the heat was as bad as Phoenix.  Not a fan.  Not at all.

Weather like that causes all kinds of very real issues, especially for those living without reliable shelter and air conditioning.  Hospitals across the city saw a spike in patients with heat exhaustion, neighborhoods experienced rolling blackouts as air conditioning units demanded much more power than normal, and a large number of outdoor events were rescheduled or canceled altogether.


Fortunately for me, I never lost power and I was able to spend much of the heatwave either in my office or my home with the air conditioner and fans running.  I definitely felt the lethargy and general blah-ness those hellacious temperatures can bring, but that's pretty minor when I consider how much worse it was for many others.

I was even able to have my daddy over for dinner one night.  He's recently moved down closer to me and I'm loving it.  I'd normally whip up a more complex meal, but y'all, I was not feeling it after days of literally record-breaking heat.

That's where light, fresh salads like this one come in.  Just chop some things up, make a quick vinaigrette (I even got to use herbs from my garden), and call it good.  As for the chicken?  You could grill your own, but I was more than happy to let the grocery store run their ovens.  Store bought rotisserie chicken for the win.

berry cobb salad

Keep it cool on long, hot days with this summer berry cobb salad.  A store bought rotisserie chicken, seasonal berries, creamy avocado, crunchy toasted almonds, and your favorite cheese make for an easy, healthy, and pretty salad you'll gladly enjoy all summer long.

Summer Berry Cobb Salad
salad adapted from A Spicy Perspective
vinaigrette an Apple a Day original

Ingredients:
For the vinaigrette:
1/3 c. fresh lime juice (from two limes)
1/2 c. extra-virgin olive oil
1 TBSP honey
1 TBSP dijon mustard
1 TBSP minced fresh basil
1 tsp. minced fresh mint
pinch of salt and black pepper

For the salad:
4 good-sized handfuls baby spinach, chopped
2 cooked chicken breasts, chopped (grilled or rotisserie)
2 hardboiled eggs, peeled and chopped (optional)
1 avocado, chopped
1/2 c. blackberries, halved
1/2 c. raspberries, halved
1/2 c. crumbled blue, goat, or feta cheese
1/4 c. chopped, toasted almonds

Instructions:
1.  To make the vinaigrette, combine all ingredients in a tightly-sealed jar and shake to combine.  Taste and adjust seasonings as desired.

2.  Assemble the salad by creating a bed of spinach in one large serving bowl or two individual bowls.  Arrange toppings as desired.  Drizzle with vinaigrette and enjoy.

yield: 2 servings

Friday, June 22, 2018

Vanilla-Blueberry Scones

My favorite holiday, the Fourth of July, is coming up.  As usual, I'll be at the beach with my friends and I cannot wait.  This annual trip of ours has become something of my own personal new year.  My time to recharge, reflect on the year past, and consider my goals for the year to come.

Over the years, we've learned how to simplify our time at the beach however possible.  One way is packing pre-made dry mixes and frozen baked goods in our suitcases.  I'll have spices for homemade salsa, dry rub for slow cooker pulled pork, a few of my perfect pie crusts, and a several dozen of my best-ever chocolate chip cookies nestled in with my swimsuits and sundresses.  It may sounds silly, but I tell you, it makes for shorter, cheaper trips to the grocery store, less time spent in the kitchen, and more time hanging out on the beach or by the pool.  

This year, I'm considering bringing some of these scones, as well.  They're a spin off of an early post--these strawberry scones I love so very much.  They'll make an easy breakfast one morning and, with so many beautiful blueberries shining through, they'd make for a very patriotic Fourth of July breakfast alongside a bowl of cut up strawberries, raspberries, and cherries.  Considering making a batch or blueberry and a batch of strawberry scones, or even using both berries in one batch.  No matter how you bring in the red, white, and blue, these scones are sure to please!

blueberry scones

Freeze a batch of these lightly sweet vanilla-blueberry scones for easy, freshly-baked breakfasts any day of the week.

Vanilla-Blueberry Scones
adapted from the now-defunct blog, Good Things Catered


Ingredients:
1 egg
1/4 c. plain yogurt
1/4 c. milk
1 tsp. vanilla bean paste OR seeds scraped from one vanilla bean
2 1/4 c. all-purpose flour
1/4 c. granulated sugar, plus extra for sprinkling (Turbinado works well for sprinkling)
1 TBSP baking powder
1/4 tsp. salt
8 TBSP (1 stick) butter, chilled and cut into small pieces
1 c. frozen blueberries 

Directions:
1.  Preheat oven to 350 degrees and line baking sheet with Silpat or parchment paper.

2.  In small bowl, combine egg, yogurt, milk, extract, and zest.  Whisk to combine thoroughly.  Set aside.

3.  In a large bowl or the bowl of a food processor, combine flour, sugar, baking powder, and salt.  Whisk or pulse to combine.  Using a pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.  If using a food processor, pulse about twelve times until the butter pieces are the appropriate size, then pour into a large bowl.  Add berries to the bowl and gently toss to coat.

4.  Add wet ingredients to dry and mix in lightly with fork or spatula until dough just comes together.

5.  Turn dough out onto well-floured work surface and pat into a flat disk about 1 inch thick.  Cut into 8 slices.  Place scones on the lined baking sheet sprinkle tops of scones with Turbinado sugar.  If freezing, place scones flat on a plate or baking sheet and put in the freezer for 30 minutes.  Transfer to a zip top bag or other well-sealed container.

6.  If baking right away, bake the scones until golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes.  If baking from frozen,  bake for 25 minutes and add up to 3 additional minutes, if necessary.  Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.

yield: 8 scones

Monday, June 11, 2018

Meatless Monday--Curried Broccoli Coucous Salad

It's funny how your tastes develop and change over time.  When I started college in Washington, D.C., one of the things I was so excited about what experiencing new cultures and their food.  I remember hearing so many of friends and fellow students talking about how much they loved Indian food.  I'd never even had it and could only recall even seeing Indian food a couple of times.  Even though I was a somewhat adventurous eater, the sweet, spicy, pungent smell of the curry was overwhelming to me.     

Eventually, several years after graduating, I saw a recipe for curried chicken salad.  I'd always loved chicken salad, and with my confidence in the kitchen increasing, I thought I'd give it a shot.  It wasn't bad, but it wasn't great.  A few months later, though, that flavor came creeping back up on me and I decided to make it again.  I was a fan.  I began to seek out simple Indian recipes and eventually stumbled upon Bal Arneson's no-butter chicken.  I loved it then and I still love it now.  You all do too, apparently; it's one of the most popular recipes on this blog.

A little over a year ago, I went to London to visit a dear friend.  You'd better believe I jumped at the chance to eat all the Indian food I could and my sweet friend knew exactly where to take me.  While waiting in line for one of London's Indian hot spots on a typically chilly, drizzly early spring evening, the restaurant sent out mini shooters of chai that warmed us through and through.  Each rich, fragrant, mouthful comforted me and made me feel so at home, even in a city I'd never before visited.



This salad certainly isn't the luxurious dal or buttery, garlicky dal I remember from London, but it is a healthier, brighter, lighter way to bring in some of the flavors and scents that will forever make me think of that perfect first trip.  It comes together simply and quickly, can easily be vegan (just use agave in place of the honey), and makes for excellent lunches throughout the week.

London, I'll be back.  For now, I've got some home cooking to do.



Golden raisins and Madras curry powder make for a sweet, spicy, simple salad that makes perfect lunches and only gets better as the week goes on. 

Curried Broccoli Couscous Salad
an Apple a Day original

Ingredients:

For the salad:
1 c. Israeli (also called pearl) couscous
3/4 tsp. sea salt, divided
2 TBSP olive oil
1 small onion, cut into 1/2-in. strips
1 small bunch broccoli, cut into bite-sized florets
1 (14.5-oz.) can chickpeas, drained and rinsed
1/2 c. golden raisins
2-3 tsp. Madras curry powder 
red pepper flakes, to taste
fresh spinach, chopped if desired

For the vinaigrette:
1/3 c. extra-virgin olive oil
1/3 c. red wine vinegar
1 TBSP dijon mustard
2 tsp. honey or agave 

Directions:
1.  Bring 1 1/2 c. water to boil.  Add 1/4 tsp. salt then stir in the couscous.  Reduce heat to low and simmer 10 minutes, covered.  Remove lid, let stand 2 minutes, then fluff with a fork.

2.  Meanwhile, heat a large sauté pan over medium heat.  Warm the oil and cook the onion and broccoli until beginning to soften, about 5 minutes.  Add the remaining salt.  Add the chickpeas, raisins, desired amount of curry powder, and red pepper flakes, if using.  Cook 2-3 minutes more.

3.  When the couscous is done, pour into the pan with the broccoli mixture and stir to combine.  Let cook 2 minutes more, adding up to 1/4 c. water if you feel the mixture is too dry.

4.  To make the vinaigrette, put all ingredients into a jar.  Tightly seal and shake to combine.  Make salads by putting desired amount of spinach into individual bowls, topping with the couscous mixtures, and drizzling with dressing.

yield: 4 servings