Ingredients
3 cups (300 grams) old-fashioned rolled oats (not instant)
3/4 cup (75 grams) sliced or slivered almonds
1/2 cup (45 grams) raw sunflower seeds
1/2 cup (45 grams) raw pumpkin seeds
1/2 tablespoon (5 grams) wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted
1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)
Method
Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.
In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 5 cups.
Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.
From: http://www.joyofbaking.com/breakfast/HomemadeGranola.html#ixzz1325FfRd4
Thursday, October 21, 2010
Monday, October 18, 2010
Spaghetti Squash Gratin
From the NYT
By MARTHA ROSE SHULMAN
Published: October 12, 2010
http://www.nytimes.com/2010/10/13/health/nutrition/13recipehealth.html
Ingredients
1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano
Method
1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Yield: Serves six as a main dish, eight as a side.
Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.
Nutritional information per serving (six servings): 172 calories; 9 grams fat; 3 grams saturated fat; 119 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during preparation; 9 grams protein
Nutritional information per serving (eight servings): 129 calories; 7 grams fat; 3 grams saturated fat; 89 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 104 milligrams sodium (does not include salt added during preparation); 7 grams protein
By MARTHA ROSE SHULMAN
Published: October 12, 2010
http://www.nytimes.com/2010/10/13/health/nutrition/13recipehealth.html
Ingredients
1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano
Method
1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Yield: Serves six as a main dish, eight as a side.
Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.
Nutritional information per serving (six servings): 172 calories; 9 grams fat; 3 grams saturated fat; 119 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during preparation; 9 grams protein
Nutritional information per serving (eight servings): 129 calories; 7 grams fat; 3 grams saturated fat; 89 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 104 milligrams sodium (does not include salt added during preparation); 7 grams protein
Thursday, October 14, 2010
Grilled Ratatouille (Chez Panisse)
Based on a recipe in ''Chez Panisse Pizza, Pasta & Calzone,'' Random House, 1984.
http://events.nytimes.com/recipes/11067/1988/05/15/Grilled-Ratatouille/recipe.html
Ingredients
* 3 small Japanese eggplants
* 2 large red sweet peppers
* 1 large yellow sweet pepper
* 4 canned anchovy fillets
* 3 cloves garlic
* 1 cup extra-virgin olive oil
* 2 medium red onions, peeled and quartered
* 1 zucchini, halved lengthwise
* 3 ripe, firm tomatoes, cut in half
* Salt and freshly ground pepper to taste
* 2 tablespoons fresh basil, cut into thin strips
* 1 tablespoon capers
Preparation
1.
At least an hour before cooking, light the charcoal fire.
2.
Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
3.
Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
4.
Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
5.
Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
6.
Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
7.
Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
8.
Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
9.
Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.
YIELD
Six servings
http://events.nytimes.com/recipes/11067/1988/05/15/Grilled-Ratatouille/recipe.html
Ingredients
* 3 small Japanese eggplants
* 2 large red sweet peppers
* 1 large yellow sweet pepper
* 4 canned anchovy fillets
* 3 cloves garlic
* 1 cup extra-virgin olive oil
* 2 medium red onions, peeled and quartered
* 1 zucchini, halved lengthwise
* 3 ripe, firm tomatoes, cut in half
* Salt and freshly ground pepper to taste
* 2 tablespoons fresh basil, cut into thin strips
* 1 tablespoon capers
Preparation
1.
At least an hour before cooking, light the charcoal fire.
2.
Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
3.
Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
4.
Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
5.
Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
6.
Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
7.
Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
8.
Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
9.
Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.
YIELD
Six servings
Cauliflower Steaks in Cauliflower Puree (Dan Barber of Blue Hill)
INGREDIENTS
1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing
PREPARATION
1. Heat oven to 250 degrees F. Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350 degrees F.
3. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
4. Warm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/cauliflower-steak-puree#ixzz12LA7xYAy
1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing
PREPARATION
1. Heat oven to 250 degrees F. Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350 degrees F.
3. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
4. Warm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/cauliflower-steak-puree#ixzz12LA7xYAy
Wednesday, October 13, 2010
Vocab!
falderal [ˈfældɪˌræl], falderol [ˈfældɪˌrɒl], folderol [ˈfɒldɪˌrɒl]
n
1. a showy but worthless trifle
2. foolish nonsense
3. (Music, other) a nonsensical refrain in old songs
n
1. a showy but worthless trifle
2. foolish nonsense
3. (Music, other) a nonsensical refrain in old songs
Sunday, October 03, 2010
How to Peel Hard Boiled Eggs
Cook's Illustrated Method
After you take the eggs off the heat and have cooled them down in cold water still in the pot, you drain the water and bounce the eggs against the bottom of the pot so they crack the shell all around the eggs. Now refill the pot of eggs with cold water and place in the refrigerator for about an hour. Take the eggs out of the water and the shells slide right off....no peeling at all.
Julia Child's Thermal Shock Method
Boil the eggs, then ice them down thoroughly. Bring some water back to the boil and submerge an egg for ten seconds or so. Then back into the ice water and peel under cold running water.
If the shell is still sticking to the white, it's back into the boiling water for a few seconds, then into the ice water once more. The theory is that rapid expansion and contraction of the shell tends to separate it from the white.
After you take the eggs off the heat and have cooled them down in cold water still in the pot, you drain the water and bounce the eggs against the bottom of the pot so they crack the shell all around the eggs. Now refill the pot of eggs with cold water and place in the refrigerator for about an hour. Take the eggs out of the water and the shells slide right off....no peeling at all.
Julia Child's Thermal Shock Method
Boil the eggs, then ice them down thoroughly. Bring some water back to the boil and submerge an egg for ten seconds or so. Then back into the ice water and peel under cold running water.
If the shell is still sticking to the white, it's back into the boiling water for a few seconds, then into the ice water once more. The theory is that rapid expansion and contraction of the shell tends to separate it from the white.
Friday, October 01, 2010
Phyllo-wrapped Halibut Fillets with Lemon Scallion Sauce
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min
* 2 tablespoons melted butter
* 4 sheets phyllo dough
* 2 (5 ounce) halibut fillets
* salt and pepper to taste
* 2 teaspoons chopped fresh dill
* 3 tablespoons lemon juice
* 1/2 cup whipping cream
* 2 green onions, finely chopped
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.
Nutritional Information open nutritional information
Amount Per Serving Calories: 587 | Total Fat: 39.1g | Cholesterol: 157mg
20 Min
Cook Time:
15 Min
Ready In:
35 Min
* 2 tablespoons melted butter
* 4 sheets phyllo dough
* 2 (5 ounce) halibut fillets
* salt and pepper to taste
* 2 teaspoons chopped fresh dill
* 3 tablespoons lemon juice
* 1/2 cup whipping cream
* 2 green onions, finely chopped
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.
Nutritional Information open nutritional information
Amount Per Serving Calories: 587 | Total Fat: 39.1g | Cholesterol: 157mg
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