eleven madison park granola

Granola

it’s the point in the
season/life/year where i spend less time
in front of the computer,
even less time behind the camera,
and practically no time in the kitchen.
initially i fight it,
because what else is there to do,
and most importantly,
what will we eat??

simultaneously though,
i can’t force it,
if i’m not feeling it,
i’m not feeling it.
anything more than that
rings kinda like a farce,
and if there is one thing
i sound vaguely very pretentious about,
it’s the authenticity of whatever.

today’s recipe requires minimal kitchen time,
and it’s perfect to have for breakfast with milk,
or smother in kefir for dinner.
cus sometimes you just gotta go with it.

Granola

eleven madison park granola
adapted from eleven madison park

*note: dw & i dined at eleven madison park for his birthday a few months ago and they gave us their granola as a parting gift. short of going back there to dine, i had to make it at home. their version is sweeter, and initially i would halve the sugar amount, and now i just nix it completely. i think the key is the olive oil and low temp. it is so good, it’s well worth forcing myself into the kitchen to put together. my office sidekick cj swears by it, tells me i need to quit my day job and become a crunchy granola hustler. don’t tempt me.

**note: this recipe is for 1 batch, but we typically double it.

***note: depending on what we have available and what we buy, we’ve bought nuts and coconut chips already roasted (or salted) and we would adjust the seasoning accordingly, or omit the stuff that wasn’t raw until the end. use your best judgement

2 3/4 cups rolled oats
1 cup shelled pistachios (ideally, raw and unsalted)
1 cup unsweetened coconut chips (ideally untoasted)
1/3 cup pumpkin seeds, raw
1/3 cup sunflower seeds, raw
sprinkle of kosher salt
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries or raisins

preheat oven to 300F.

in a large bowl, mix together the raw ingredients.

in a small saucepan, warm the maple syrup and olive oil on low.

pour the warmed liquid on the raw ingredients and mix through, making sure all the dry ingredients are coated well.

on a rimmed baking sheet, lined with parchment paper, dump the granola on it and spread it out. bake until dry, about 40 minutes. be sure at the half way mark to stir granola around.

when the time is up, stir the granola one last time and allow to cool in the oven with the door open.

when it’s at room temp add in the cherries or raisins and whatever remaining ingredients that were not raw and mix through.

store in air tight containers, will keep for a week or two. we’ve managed to consume within that time frame, so i’m unsure if it’ll keep freshness beyond that.

BAM!

4 years ago: dutch oven bread
3 years ago: miso ramen
2 years ago: grass jelly with chia seeds
1 year ago: chia tea

balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

oh it’s been a week.
things that happened:

how the temps were simultaneously
warm but the winds cool,
or, how i had the chance to eat poorly,
but instead ate salad and guacamole and rice cakes.
how i joined the Y and bought myself
a black 1 piece bathing suit so that i could
do water aerobics.
how i did F O U R photo shoots
for these breakfast bars,
in 2 different spots around the abode.
it’s a wonder there were any
left to photograph.

balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

*note: these are a little on the cloying side, i would cut back the sugar by half, though the hit of balsamic does cut through, lending a rounder taste to it overall.

1 cup softened butter, i use green valley organics
1 cup brown sugar
2 cups quick cooking oats
1 1/2 cups plus 2Tbl spelt flour, divided
2 cups dried berries (my local mom’s has blueberries, cranberries & cherries. take your pick)
1/2 cup chopped candied ginger
6 oz container of plain yogurt, i use green valley organics
1 egg, lightly beaten
1/4 cup balsamic vinegar, i use Hare Hollow’s Blackberry Ginger

preheat oven 350F.

in large mixing bowl, cream butter and brown sugar.

to the creamed mixture, add the oats and 1 1/2 cup of spelt flour, until just blended.

set aside about 1 1/2 cups for topping.

with the rest, pressing into greased 12×9 pan.

bake for 10 minutes.

meanwhile, in a bowl, combine the dried berries and candied ginger, and mix it with the yogurt, egg, and balsamic vinegar. add in the remaining 2 TBL spelt flour to soak up some of the moisture.

spread wet mixture of partially baked crust.

dot the top with remaining crumb mixture.

bake 20-25 minutes.

cool on rack., cut into squares.

fridge leftovers.

BAM!

balsamic berry + ginger cereal bars

this post was sponsored by Hare Hollow. all opinions are my own.

mint chocolate chip cookies – NY Times style

Homemade Mint Chocolate Chips

similar to banana bread,
we all have our go-to favorite recipe,
(this is mine, in case you were wondering)
chocolate chip cookies have different iterations,
most of which i’m willing to try,
(tahini based, with soy sauce, with ginger & molasses, & gluten free.)
but i always fall back to the famous NY Times one.
dw requested it this year for his birthday,
and because i always add mint to his bday treats,
i made the chocolate chips minty.

his birthday is early in the month,
but i am incapable of not celebrating him everyday.
happy birthday sweet dw,
i am your Ride or Die,
forevermore.

Mint-Chocolate Chip Cookies

mint chocolate chip cookies – NY Times style
adapted from the NY Times

refer to the link for the method of the cookies themselves, i didn’t alter that part. my changes are that i used bread flour & spelt flour, as well green valley’s lactose free butter.

for the minty chocolate chips:

1 1/4 lb chocolate, if in bar form rough chop, or use chips
1 very generous TBL mint extract

using the double boiler method, melt the chocolate over boiling water. stir continuously, you’re aiming for a glossy sheen. add in the tablespoon of mint extract, i may have added a little over. mix to incorporate thoroughly.

remove from heat.

at this point, you can either spread the chocolate out on a piece of parchment paper and allow to cool. when completely cooled, break into small pieces.

or you can be fancy and make chips. allow the mixture to cool a little before handling. carefully pour into piping bag. i let it cool in order to be able to handle the piping without burning my hand. when ready, snip the end of the bag and carefully dollop a small chip amount on parchment paper, continuing until you’ve used up all the chocolate or you get annoyed and make the bar form.

allow to cool through before handling.

use as you would any other chips.

BAM!

Mint-Chocolate Chip Cookies

previous dw chocolate + mint confections:
minty milano cookies – 2016
peppermint kisses – 2015 (not officially blogged  but use this recipe for reference)
coconut peppermint patties – 2014
homemade thin mints – 2013
mint chocolate cake – 2012

orange & olive oil cake

Orange & Olive Oil Cake

it’s somehow well into february
2017 has been the slowest & quickest passing of time.

today,
6 years ago,
i met 2 incredible humans.
just over a month ago
we lost an incredible human.

everything else aside,
we have much to celebrate,
and so we will.

Orange & Olive Oil Cake

orange & olive oil cake
adapted from the splendid table

*note: the recipe calls for the use of a 9″ springfoam pan and a bake for up to 42 min. i grabbed our 8″ pan from the pantry & our oven runs hot so we took it out early and it was just right. a crust forms and it creates a perfect contrast with the soft interior. this is a great accompaniment to morning coffee, 3pm tea or after dinner nosh.

**note: cover well & will keep in fridge for a week.

1 1/2 cups spelt flour
scant 1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
2/3 cup fresh squeezed orange juice (about 2 oranges)
zest of 2 oranges
2/3 cup light olive oil
1/4 cup chopped candied orange peel
powdered sugar, optional, for dusting

preheat oven to 375°F. line an 8″ cake pan with parchment paper. set aside.

in mixing bowl add alllllll the ingredients, except for the powdered sugar, and mix through. (that’s what i did) however, if you want to be correct: dry ingredients first, then add the wet stuff one at a time. mix with a spatula until all the dry streaks are gone.

pour into prepared pan. bake for 38 minutes.

cool for 20 minutes, then flip out of pan onto wire rack to cool completely.

sprinkle with powdered sugar if desired, slice and serve.

BAM!

Orange & Olive Oil Cake

3 years ago: 2 flavors of pull apart bread
2 years ago: savory sticky rice
1 year ago: red wine poached pears

gochujang sloppy joes

Gochujang Sloppy Joes

years from now,
i hope i can recall
how it felt when the the world descended into madness.
that sounds dramatic,
doesn’t it?
but that is how i currently feel.
i don’t want to forget:
how my feet hurt from standing in a crowd,
arms raised, holding a sign,
flushed against my beloved
as he held me from behind.
or, how helpless i felt when
i heard about the ban,
sitting under warm blankets on our couch,
watching the news on low volume
as to not disturb my beloved in his slumber.
or, how infuriating and humiliating it felt
to witness 7 men sign documents
dictating a woman’s choices about her body.
never in this lifetime will there
ever come a time when the situation would be reversed.
and as angry as i am,
i would never want to be in that kind of situation.

Gochujang Sloppy Joes

years ago,
when i still lived with my grandparents,
after we immigrated to this country,
(actually, we were refugees. there is a difference),
and they scrounged pennies to pay for my school lunches,
hot lunches that fueled me for the day at just 65¢.
sloppy joes were always a favorite,
that salty-sweet kick,
served with tator tots.
this combination always takes me back,
back to a time when the debate on immigration
was more civilized.

Gochujang Sloppy Joes

Gochujang Sloppy Joes
dw made this up, i don’t know where, it just showed up on the table for dinner.
i also told dw i was going to edit his recipe but it seemed like a lot of work, so this is in his words.
also, he’s dreamy.

In a bowl, combine the following and stir to a thick paste:
1 T honey
½ T brown sugar
2 T Apple cider vinegar
1 t Worcestershire sauce
1 heaping T Gochujang
1 T Dry Ground Mustard
1 t garlic powder
1 t smoked paprika
½ t kosher salt
½ t freshly ground black pepper

Caramelize a half or whole onion, sliced in bite-sized pieces, in a T of olive oil – Set aside
Brown 1 pound ground dark meat turkey
Add 1 diced red bell pepper and simmer until bell pepper is cooked to your liking
Add 16 ounces canned diced tomato with juices
Drain juices from turkey, tomato, and bell pepper to another saucepan and reduce until thick

Add caramelized onion, reduced juices, and seasoning paste to the simmering turkey mixture and simmer until hot, aromatic and delicious

Serve over toast, or on buns.

Gochujang Sloppy Joes

3 years ago: chocolate ginger molasses cookies
2 years ago: brinjal pickle hummus
1 year ago: crock pot baked beans