ChezCindy: Honey and Coconut Granola - GF

Every so often I tweak my basic granola recipe and end up with a new favorite.  Nothing dramatic, but it brings a new flavor profile.  I most often use a combination of brown sugar and maple syrup as the sweetener.  This time I used local honey.  I also used coconut oil in place of olive oil.  If you are familiar with coconut oil, it has a consistency that changes based on room temperature.  If the room temperature is above 76 degrees, the oil will turn to a liquid.  Below that temperature, the oil is firm and solid.  These changes resulted in my granola remaining in planks or shards of granola as opposed to crumbly bits.  So, think of a crisp granola bar, however not as dense.  

The recipe below is my new favorite granola, until the next new creation.  

Honey & Coconut Granola
3 cups rolled oats
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup raw walnuts pieces
1 cup unsweetened coconut
1/2 cup brown sugar
1 teaspoon kosher salt
1/2 cup honey
1/2 cup coconut oil

Preheat the oven to 300 degrees.  Line 2 rimmed baking sheets with parchment paper.  Set aside.

In a large mixing bowl, combine the oats, seeds, walnuts, coconut, brown sugar and salt.  Stir to combine.  In a small pan, melt the coconut oil; stir in the honey to combine.   Pour the honey oil over the oat mixture.  Using a wooden spoon, stir in the honey oil to completely coat the oat mixture.  Divide the raw granola between the 2 prepared baking sheets, spreading into an even layer.  Bake in the oven for 45 minutes until the granola is golden brown and toasted.  Remove the trays from the oven and allow the granola to cool completely without stirring.  This is where the magic takes place resulting in the 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 once the granola is fully baked and out of the oven.  

ChezCindy: Brown Butter Trout with Almonds

Trout is an easy fish to work with if you are new to cooking fish.  The French name for this dish, is Trout Amandine Beurre Noir.  More simply referred to as Brown Butter Trout with Almonds.  

Preparing it in a skillet with a simple butter and lemon sauce lends towards its mild flavor.  When you buy the fillets from the fish market, they should be boneless with the skin on.  Once you sauté the fillet, the cooked skin is easily removed and discarded, leaving you with a beautiful golden, brown fillet.    Enjoy.    

Brown Butter Trout with Almonds
1/2 cup sliced almonds

4 trout fillets, 5-7 oz each
1/2 cup all-purpose flour
2 teaspoons paprika
4 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons fresh lemon juice
kosher salt
fresh ground black pepper
chopped flat-leaf parsley

In a shallow bowl or container, combine the flour and the paprika; stir to combine.  Season the trout fillets with salt and pepper.  Dredge the fillets in the flour to coat lightly.

Heat a large sauté pan over medium-high heat, add 2 tablespoons each of butter and olive oil.  When the butter begins to foam, the pan is ready to add the floured trout fillets.  Shake off any excess flour and place in the skillet skin-side up.  Sauté for 3 minutes on this side.  Using a long, narrow spatula, carefully turn the fillets and continue cooking skin-side down for 2 minutes.  Flip the fillets over so they are once again skin side up.  Using tongs, carefully pinch the skin from one end of the fillet and pull back.  The skin should remove freely, leaving a skinless fillet.  Using the spatula, remove each fillet from the pan, one at a time, placing skin-side down onto the serving plate.  Cover with foil to keep warm. 

 
Lower the heat on the sauté pan to medium, melt the remaining 2 tablespoons of butter, combining with the remaining 2 tablespoons of oil.  When the butter begins to foam, add the almonds cooking for 1 minute, stirring occasionally.  Add the lemon juice and a pinch of kosher salt.  Swirl the sauce in the pan to combine.  Spoon the sauce over each trout fillet; garnish with parsley and serve. 

ChezCindy: Favorite Brownie Recipe

Ever have that one recipe that everyone loves, but the next time you want to make it you cannot find the recipe anywhere?  This is exactly that recipe.   Hold on to it.  Store it in multiple locations.  Share it with your BFF.  But please, don't lose this recipe!

If you like fudgy brownies, this is the recipe for you.  These are rich with big chocolate flavor.  The recipe fills a 13" by 9" pan, which is a lot of brownies.  I usually cut the pan of baked brownies into 4 large pieces, wrap them individually and freeze 3 of the 4 pieces. 

Favorite Chocolate Brownies

3 sticks unsalted butter

12 ounces bittersweet chocolate

6 large eggs

1 1/4 cups cake flour

1 cup unsweetened cocoa powder

3 cups sugar

1/2 teaspoon kosher salt

Preheat oven to 350 degrees.  Butter and flour a 13" x 9" metal non-stick baking pan. 

Chop the chocolate into roughly 1/2" pieces.  Working with a double boiler pan, melt the butter with the chocolate, stirring until smooth.  Remove the top boiler pan from the lower pan.  Whisk the eggs one at a time into the chocolate.  Whisk until the mixture is smooth and shiny.

 

In a large mixing bowl, sift the flour and cocoa powder together.  Add the sugar and the salt, stirring to combine.  Pour the chocolate mixture into the dry ingredients, folding with a large spatula to combine. 

Pour the batter into the prepared baking pan, smoothing out the top and filling in the corners. 

Bake in the preheated oven for 45 minutes.  Cool in the pan for 2 hours. 

ChezCindy: Tabbouleh Herb & Vegetable Salad

 Tabbouleh Herb & Vegetable Salad

A traditional tabbouleh recipe would not include the vegetables and cheese that I added to this bulgur wheat grain salad.  I have taken liberties with tradition to make this a substantial and tasty side dish for summer picnics or Sunday brunch with friends and family.  The salad can easily be turned into a main course by adding grilled chicken or shrimp.  Or keep it vegetarian by adding chickpeas.  Either way, this salad comes together quickly with no cooking. 

Tabbouleh Herb & Vegetable Salad
1 cup bulgur wheat
1 1/2 cup boiling water
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat leaf parsley
1 "English" cucumber
2 cups cherry tomatoes
1 cup diced yellow or orange pepper
6-ounces feta cheese

Vinaigrette Dressing
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
5 grinds of black pepper
6 tablespoons olive oil

Place the bulgur wheat into a large bowl.  Pour the boiling water over the bulgur; add 1 teaspoon kosher salt and the lemon juice.  Stir to combine.  Cover with plastic wrap and allow to stand at room temperature for about 45 minutes. 

To make the vinaigrette:  Place the Dijon mustard and honey in a small bowl.  Add the kosher salt, a few turns of ground black pepper; whisk to combine.  Add the red wine vinegar; whisk together.  Slowly drizzle in the oil while whisking vigorously. 

Prepare the vegetables and herbs:  Slice the cucumber in half lengthwise.  Using the edge of a spoon, scrape out the seeds. Cut the cucumber into 1/2 in pieces.  Cut each cherry tomato in half.  Dice the pepper into 1/2 inch pieces.  Chop the green onions and herbs. 

Once the bulgur wheat has absorbed the water, add the prepared vegetables/herbs to the bulgur.  Add half of the prepared vinaigrette.  Dice or crumble the feta cheese; add to the bulgur.  Gently stir to combine.  Season to taste with additional salt and black pepper.  Serve at room temperature. 

ChezCindy: Raspberry Walnut Whole Grain Muffins

Raspberry Walnut Whole Grain Muffins

Baking with whole grain flours has been an exploration for me over the past few years.  A close friend of mine has a bit of a gluten intolerance, so I have taken an interest in discovering new ways to bake gluten free.  For my own preference, I like to incorporate whole grains in my baking to raise the health factor, while not taking away from the flavor and texture. 

There are more and more cookbooks available from the masters in this field from which I have learned, along with my own recipe experimentation.  Alice Medrich, a favorite cookbook author of mine, has a beautiful cookbook titled Flavor Flours, dedicated entirely to baking with wheat flour alternatives.  This book is truly a gift for those seeking gluten free options.  Good to the Grain by Kim Boyce is another great cookbook.  Kim's book provides recipes for baking with alternative flour profiles, blended with all-purpose flour.  A recent publication by Martha Stewart, A New Way to Bake, focuses on using whole grain flours with updated ingredients.  This book also includes a handy reference guide explaining different flours, fats and sweeteners. 

Spelt flour and millet flour have become my go-to flours when swapping out for all-purpose flour.  When a recipe calls for 1 cup of white flour, I substitute 1/2 cup of spelt or millet for 1/2 cup of the white flour.  Easier to find is whole wheat flour, to which you can do the same substitution.  I also like the flavor of buckwheat flour and oat flour, but substitute these to a smaller ratio.  Many of these flours can be found in the bulk food section of high-end grocery stores or prepackaged on store shelves. 

Raspberry Walnut Whole Grain Muffins

1 cup all-purpose flour

1 cup whole wheat flour

1 cup millet flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 tablespoon cinnamon

2 teaspoons ground ginger

1 1/4 cups buttermilk (or whole milk)

2 large eggs

2 sticks unsalted butter, melted

1 cup fresh whole raspberries

1 tablespoon granulated sugar

3/4 cup toasted walnuts

3/4 cup brown sugar, packed

3/4 cup granulated sugar

Preheat oven to 375.  Prepare large muffin pans: lightly grease the muffin cups with spray oil or line with paper liners.  Recipe makes 15-18 large muffins.

Working with the dry ingredients, sift together the flours, baking powder, baking soda, salt, cinnamon and ginger into a large bowl.  Add the sugars, stirring to combine. 

Melt the butter, allow to cool slightly.  Add the tablespoon of sugar to the raspberries, gently stir to coat the berries.  Toast and chop the walnuts.

In a second bowl, mix together the wet ingredients: whisk the buttermilk, eggs, and melted butter to combine.  Add the wet ingredients to the dry ingredients.  Stir all to combine.  Fold in the sugared raspberries and toasted walnuts.

Spoon the batter into the prepared muffin cups, filling roughly 3/4's full.  Bake for 20 - 25 minutes until the muffins have risen and the tops are lightly browned.  Remove from oven.  Allow the muffins to cool in the baking pan for roughly 15 minutes.  Remove each muffin from the pan, place on a tray to fully cool before storing.

No raspberries available?  You can be creative with the base recipe, swapping in other berries such as blueberries or cranberries.

Serve for brunch or a light afternoon snack with fruit and tea. 

ChezCindy: Roasted Carrot & Chickpea Hummus

Once you have made hummus at home, you'll most likely not want store-bought again.  It is extremely easy to make, less expensive, and tastes fantastic.  I use canned chickpeas, or you can cook the legume from its dried state, if you have the time and desire to do so.  

I made this lovely roasted carrot and chickpea hummus with the left-over roasted carrots from the previous night's dinner.  Roasting carrots enhances their natural sweetness and adds a nice flavor to the chickpea hummus.  I was so pleased with the outcome I was eating it by the spoonful.  Yum. 

Roasted Carrot & Chickpea Hummus

1 15-ounce can of chickpeas

1 cup roasted carrots

3 tablespoons tahini 

3 tablespoons olive oil

1tablespoon fresh lemon juice 

1 teaspoon kosher salt

fresh ground black pepper

1/4 cup water

Working with a food processor, add the drained chickpeas and roasted carrots to food processor bowl.  Pulse to combine.  Add in the tahini, olive oil, fresh lemon juice, salt and pepper.  Process to bring together.  Add in the water to make the texture creamier and smoother.  Transfer to a serving bowl and enjoy.  Store remaining hummus in the refrigerator.

To make traditional hummus, simply use all chickpeas, eliminating the roasted carrots.  For an extra creamy hummus, substitute 8-ounces of cannellini beans in place of the roasted carrots. 

ChezCindy: Roasted Fish in Parchment Packets

Roasting fish in parchment paper packets is fast, fresh and easy.  Learning this method of cooking offers great flexibility as you can use any flakey white fish you prefer, such as cod or halibut, and a choice of vegetables.  Be sure to have plenty of good crusty bread on hand to sop up all of the juices that gather in the parchment pack.

Parchment Packet Roasted Fish
serves 4
4-6oz portions of skinless white flakey fish, cod or halibut
1 small zucchini
1 small yellow squash
2 shallots
1 cup cherry tomatoes
2 ears of corn
4 tablespoons oil
2 tablespoons unsalted butter
4 tablespoons dry white wine
fresh herbs, such as basil, parsley or cilantro
Kosher salt and fresh ground black pepper

Preheat oven to 400 degrees.  Place 4 sheets of parchment paper (approximately 16"x12" in size) on a work surface.  Thinly slice the zucchini, squash and shallots.  Cut the cherry tomatoes in half.  Cut the corn off the cob.

Divide the zucchini, squash and shallot slices among the 4 sheets of parchment, arranging on one end of the paper, placing the slices into a thin layer.  Sprinkle with salt and pepper and a drizzle of oil.  Place one portion of fish on top of the sliced vegetables.  Scatter the tomato halves and the cut corn around the fish.  Drizzle each fish with the remaining oil; sprinkling the fish and vegetables with salt and pepper.  Place a 1/2 tablespoon of butter onto the top of each fish.  Add a 1/2 tablespoons of fresh herbs to each packet.  Fold the parchment paper over the fish and vegetables.  Begin crimping around the edges of the paper.  The paper will begin to resemble a half-moon shape.  As you get to the final crimp, carefully pour 1 tablespoon of white wine into each packet.  Crimp the last edge to seal.
Place the sealed packets onto 2 large rimmed baking sheets - 2 packets of fish per baking sheet.  Place in the preheated oven and bake for 12 minutes.  Remove from the oven and allow to rest for about 5 minutes.  This is where you'll want to toast some bread, ready for sopping up the juices.  Place one packet onto 4 separate plates.  Carefully cut open the top of each packet (steam will escape), keeping the fish and vegetables resting inside of the packet with it's juices.  Serve as a full meal and enjoy.


A note on parchment paper:  I always have pre-cut half-sheet parchment paper on hand that I order from King Arthur Flour.  They offer it in packages of 100 sheets.  It stores well and can be used when lining half-sheet pans for baking and cooking as demonstrated here.  They also have a great selection of 8 and 9 inch round parchment paper.  So easy to use when baking cakes.