Sunday, May 22, 2022

ChezCindy: Double Nut Harvest Grains Granola


Each time I create a new granola recipe I end up saying this is my new favorite.  But I really do love this Double Nut Harvest Grains granola.  It has a good balance of sweet and savory with a hint of salt.  I used walnuts and pecans, and an extra dose of mixed grains with the whole oats.  The Harvest Grains is actually a product from King Arthur Baking Company, as shown in the photograph below.    

The Harvest Grains product is a large bag with a combination of four grains and four seeds.  I initially bought it to make yeasted whole grain bread.  I found that I was not baking enough whole grain bread to work through the bag quick enough.  To be sure I did not waste it, I decided to store the bag in my freezer and come up with other ways to use it.  I have added the grains to oatmeal cookies, muffins, and now this granola.  It is a good value, not expensive for the quality and the amount of product.  But even for as often as I bake it is lot of grains, still highly recommended for purchase.

My new favorite granola is a great mid-day snack with a cup of tea, or more traditional as breakfast with yogurt and fruit.  Below are links for other favorite granola recipes.  

Double Nut Harvest Grains Granola
2 cups rolled oats
1 cup raw walnuts pieces
1 cup raw pecan pieces
1/4 cup Harvest Grains 
2 tablespoons unsweetened coconut
2 tablespoons ground flax seed
1 teaspoon kosher salt
1/4 cup olive oil
1/2 cup maple syrup

Preheat the oven to 300 degrees.  Line 1 rimmed baking sheet with parchment paper.  Set aside.

In a large mixing bowl, combine the oats, walnuts, pecans, Harvest Grains, coconut, flax seed and salt.  Stir to combine.  In a separate small bowl or mixing cup, add in the olive oil and maple syrup, using a whisk, stir to combine.   Pour the combined olive oil and syrup over the oat mixture.  Using a wooden spoon or rubber spatula, stir to completely coat the oat mixture.  Transfer the raw granola to the prepared baking sheet, spreading into an even layer.  Bake in the oven for 40 minutes without stirring until the granola is golden brown and toasted.  Remove the tray from the oven and allow the granola to cool completely without stirring.  This is where the magic takes place resulting in a crisp, solid layer of granola.  Once cool, break into large pieces.  Store in glass containers.  The granola will keep at room temperature for up to a month. 

Note - If you would like to add dried fruit, add in after fully baking the granola.

ChezCindy: Pan-Roasted Sesame Salmon


I have many recipes for Asian Salmon using traditional ingredients for Asian cooking, such as hoisin, soy sauce, mirin, garlic, ginger, and more.  Somehow, no two recipes are alike, and all are wonderful yet different.  I found this recipe in Eating Well magazine in 2020, sadly no longer in paper publication, but available online.  This recipe demonstrates that sesame seeds are not simply a garnish but add great flavor and texture to the glaze for the salmon.  

I encourage you to build your pantry with common Asian ingredients, ready for use in so many recipes.  I have several recipes on this site for you to try.  From Asian Sloppy Joes to Asian Lettuce Wraps and Shrimp and Broccoli Stir-fry.  The ingredients add great flavor, lending towards quick-cooking recipes, and so very pleasing to the palette.  

Pan-Roasted Sesame Salmon
4 green onions, white and green sections separated
1 clove garlic, minced
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 teaspoon honey
1 teaspoon mirin
4 6-ounce pieces of salmon. skinless
1/2 teaspoon kosher salt
1 tablespoon canola oil

Preheat the oven to 350 degrees.  

Cut the green onions into 2 sections separating the white from the green.  Thinly chop the white section, and thinly chop the green section, keeping each separate.  Place the white chopped onions into a small bowl.  Set aside the green chopped onions to use as a garnish for the finished salmon dish.  Add the minced garlic, hoisin, soy, sesame oil, sesame seeds, honey, mirin into the bowl with the chopped white onions, stir to combine. 

Pat the salmon pieces dry using a paper towel, sprinkle with the salt.  Heat a 12-inch oven proof non-stick skillet over medium-high heat with 1 tablespoon of canola oil.  Place the salmon pieces, skin-side up, (what would have been the skin-side if the skin has been removed) into the heated skillet.  Cook the salmon for 4-5 minutes.  Flip the salmon over skin-side down.  Spoon the sesame sauce mixture over the salmon pieces.  Transfer the skillet into the hot oven, roasting the salmon for 4-5 minutes.  Remove the skillet from the oven.  Remove the salmon pieces from the skillet, sprinkle the chopped green onions over the salmon as a garnish.  Serve with sautéed vegetables or rice, if desired.  

Sunday, May 15, 2022

ChezCindy: Red Pepper Egg Cups


Here is a clever way to add vegetables to your breakfast meal.  Not only are you using a cut bell pepper as the edible baking cup, but I also add tiny cherry tomatoes to the pepper cup.  Add in a fresh egg, topped with a bit of cheese for a delicious breakfast or dinner.  

The egg cups can be baked ahead of time, stored in the refrigerator, and reheated in the microwave for a later time.  If this is the plan, bake the eggs on the shorter time, knowing that reheating will bring the eggs to a firmer texture.    

For another egg cup recipe, see an earlier post on the process egg cup recipes.  

Red Pepper Egg Cups
2 medium red bell peppers
12 small cherry tomatoes, 8 if larger in size
1/2 teaspoon kosher salt, divided
4 large eggs
1/4 cup shredded cheddar cheese
1/4 teaspoon dried Italian herbs, or oregano

Preheat the oven to 400 degrees.  Coat a small baking sheet with cooking spray oil

Cut each pepper in half through the stem end.  Remove the ribs and seeds.  Place the peppers in the pan, cut side up.  Place 2-3 cherry tomatoes inside the well of each pepper.  Sprinkle with a pinch of salt.  Place the baking sheet and peppers in the preheated oven, roasting for 15 minutes.  Remove from the oven.

Crack one egg into each pepper cup, sprinkling a bit of salt over each egg.  Divide the cheese evenly topping each egg, about 1 tablespoon per egg cup.  Sprinkle with the dried Italian herbs.  Return the baking sheet to the oven, baking the eggs for 12-15 minutes, depending on desired "doneness" for the egg.  Serve immediately while hot.