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Crunchy Granola for my Inner Hippie

Nora — Wed, 19 Jan 2011 11:53:09 +0000

Peace, Love and Granola.I’m a granola lover. I love it to top off a smoothie, mix into yogurt, garnish my oatmeal and plain by the handful. Over the weekend I decided that it was time to make more granola. I’ve been playing with a few recipes here and there over the past few months, and always run into problems. The first batch I made was too ‘toasty’. The second batch had a strange essence of egg white and allspice (don’t ask…not sure what I was thinking, but I ate it all!) . And lastly, this batch is getting closer to just right.I like my granola to be crunchy, nutty and only slightly sweet. Having a combination of nuts and seeds provides a balance of flavors and textures without being overwhelming. The only sweetness I added was from honey and dried cranberries. I usually add a little bit of brown sugar, however; I didn’t really miss it! I started with a mix of sesame seeds, unsweetened coconut, sunflower seeds, raw cashews, slivered almonds and blanched almonds. I like to get everything ‘raw’ from the bulk section so it has a nice flavor when baked. The sesame seeds and coconut were key. I love how they stick to everything in the mix! Sesame coated almonds–yes please!I also added about 2 TBS of milled chia seeds for extra umph.In a separate bowl, whisk 6 TBS orange blossom honey, 2 TBS canola oil (might add more next time) and 1 tsp vanilla extract.Pour the wet mix over the bowl of oats, cinnamon, nuts, seeds and coconut.When the mix is well coated, spread evenly onto a jelly roll pan (cookie sheet) and bake for 30-40 minutes or so until the oats are golden, stirring every 10 minutes.When the oats are done baking, stir in 1 cup of cranberries into the mix and cool completely on the baking sheet.

Crunchy Granola for my Inner Hippie

3 cups Rolled Oats
3 TBS Unsweetened Coconut
3 TBS Whole Blanched Almonds
3 TBS Slivered Almonds
3 TBS Raw Cashews
1/4 cup Unsalted Sunflower Seeds
3 TBS Sesame Seeds
2 TBS Milled Chia Seeds (or flax)
1 tsp Cinnamon
Pinch of Kosher Salt
6 TBS Honey
2 TBS Olive Oil
1 tsp Vanilla Extract
1 cup dried cranberries

Preheat oven to 325 and line a baking sheet.
In a large bowl mix oats, nuts, seeds, coconut, salt and cinnamon together.
In a separate bowl whisk honey, oil and vanilla.
Pour the wet mixture over the dry and coat well.
Spread an even layer onto the baking sheet, and bake for 30-40 minuted until the mixture is lightly golden, stirring every 10 minutes.
When the mixture is finished, remove from oven and mix in cranberries to the pan. Allow to cool completely on the baking sheet.

Crunching & Munching,

Nora

Veggie Attack

Nora — Fri, 12 Nov 2010 12:22:43 +0000

Sometimes I do crazy things. Like buy an 8-pound Butternut Squash or cook an entire head of cabbage for one person. Last night, the veggie section of my refrigerator was about to explode and required immediate attention. I planned to make a pasta toss, however; cabbage in pasta didn’t sound appealing and I have two big containers that need to eaten. Allow me to present my “everything but the kitchen sink” supper. Baked Maple-Ginger Soy Tofu. Roasted Butternut Squash. Roasted Brussels Sprouts. Sweet and Sour Cabbage. Hermann J. Wiemer 2008 Semi Dry Riesling.

This was interesting. I’m not entirely sure that everything worked together but it was fun to take a tour around my plate.Greek Yogurt, Homemade Fruit and Nut Granola, Honey.

The jar of fruit and nut granola I made two nights ago proudly sits on a shelf that over looks my eating area. I swear, it was calling to me. After doing the dishes I swiped a handful of the crunchy granola, and fixed myself a proper bowl.Vanilla Almond Loose Leaf Tea

With a lovely cup of vanilla almond loose leaf tea. Call it what you will, I am officially obsessed with loose leaf tea. I’ve had other vanilla tea varieties that are oddly sweet and on the bitter side. Not this. I think the blend I have has real vanilla bean and almonds in it. It makes a world of difference.1/2 cup Old Fashioned Rolled Oats cooked in 1/2 cup Vanilla Soy Milk, 1 cup Water, Cinnamon, Cloves, Ginger, All Spice, Pumpkin Pie Spice, 1 TBS Chia Seeds, 1/2 large Banana, 1/3 cup Pumpkin Puree, Mighty Maple Peanut Butter, Crunch Time Peanut Butter, Raspberry Jam.

I love using a combination of Mighty Maple and Crunch Time Peanut Butter. I usually do a big tsp of Mighty Maple and 2 tsp or so of Crunch Time. The Mighty Maple adds the perfect flavoring for my pumpkin oats, and Crunch Time adds tons of texture. For some reason I can’t stomach overly sugared things in the morning, so this is the best of both worlds. Sweet from the banana, Mighty Maple and jam yet not over powering.

Happy Friday!

Melting Pot,

Nora

Which do you prefer: a perfectly designed dish or a little bit of everything?

Wine and Cookies

Nora — Sun, 31 Oct 2010 01:11:49 +0000

At the end of the day I needed a little bit of this.Ravenswood Zinfandel

And this.Walnut-Chocolate Chip Whole Wheat Cookies.

I ended the day with two of my guilty pleasures: wine and dessert. It was a necessary measure after a hectic evening. Let’s just say that I had some malfunctioning pipes in my bathroom and couldn’t reach my landlord. Three hours later, I was left with a bill and a mess. Cookies and wine…COME TO ME! I had planned an intricate dinner, however; after my little unexpected issue I did not have the time. I wound up making an old stand by: Roasted Veggies and Boston Baked Beans.Roasted Brussels Sprouts, Homemade Boston Baked Beans, Roasted Sweet Potatoes and Ketchup.

This was the last of the Homemade Boston Baked Bean and they were bit dry after spending a month in the freezer. Ketchup was needed.Believe it or not, this is a sweet potato. It had a semi-sweet taste but not as intense as a yam. I think I prefer this to a classic white potato.Lunch today was a simple salad of spinach, hummus, kalamata olives, sprouts, carrots and tomatoes with a hunk of Woodstock Bread with goat cheese and an apple.Nom. Nom. A thick end piece. Doughy and delightful..And a cup of Greek yogurt with cinnamon, Crofter’s Europe Superfuit Spread and roasted almonds.

I munched on some dried fruit and nuts in the afternoon while planning a baking adventure for tomorrow Stay tuned, I am really excited about this! And that was my day. Uneventful, frustrating but filled with yummy bites.

Happy Thoughts,

Nora

Banana Bread with Walnuts and Chocolate Chips

Nora — Tue, 26 Oct 2010 14:30:12 +0000

Since both breakfast and lunch are exact replicas of yesterday, I’m here to discuss banana bread. This is one of my favorite varieties of sweet bread. You can have it any time you like. Breakfast, snack, dinner or even dessert, this bread goes with everything. I stumbled upon a similar version of this recipe while browsing the Food Network website a few years ago. It was my best friend’s birthday and I wanted to make her something special to wake up to. I searched high and low and eventually decided to make it this way. Now, I must warn you, this recipe does not contain butter. I wasn’t looking for a healthier version of banana bread, just a tasty one. This is the best of both worlds. Let’s get cookin’!It all starts with 4 over ripe bananas and a dream. I usually let them get more brown than this. I think it adds flavor!In a large mixing bowl, sift together 1 cup all purpose flour, 2/3 cup white whole wheat flour, 1 tsp baking soda, 1/2 tsp cinnamon and 1/2 tsp salt.I have a big sifting cup so this doubled as an arm work out.

In a small bowl, mash 4 bananas, 2 TBS sour cream and 1 tsp vanilla extract with all of your might.Now, if you are not blessed with an electric stand mixer, take out the hand beater with a whisk attachment and continue your arm workout. Whisk 2 eggs and 1 cup of sugar for 10 minutes until light and fluffy. If your impatient like me it might be less time.Your arm will hate you at this point, but I swear it’s worth it. Stay strong and carry on. Slowly whisk in 1/2 cup of canola or vegetable oil until incorporated. Mix in the ugly looking banana mash.Fold in the dry ingredients, 1 cup chopped walnuts and 1/2 cup mini semi-sweet chocolate chips (just a little burst of chocolate!).Pour into a bread pan that has been coated with non-stick cooking spray and bake at 350 for 45 min to 1 hour.Voila! Allow to cool for ~5 minutes and serve! If you are bringing it to friends allow it to cool completely before packaging

Banana Bread with Walnuts and Chocolate Chips

(Adapted from a recipe I found on FoodNetwork.com; yields 1 loaf)

1 cup all purpose flour
2/3 cup white whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 cup of sugar
2 large eggs
1/2 cup canola or vegetable oil
4 over ripe bananas
2 TBS sour cream
1 tsp vanilla extract
1 cup chopped walnuts
1/2 cup mini chocolate chips

Pre-heat oven to 350 and coat a loaf pan with cooking spray.
In a large bowl sift together both flours, baking soda, cinnamon and salt. Set aside.
In a small bowl mash bananas, sour cream and vanilla until well incorporated. Set aside.
Whisk together sugar and eggs with a hand mixer or stand mixer for 10 minutes until light and fluffy.
With whisk running, slowly stream in 1/2 cup oil. Be patient with this and take your time.
Add the banana mash to the egg mixture until combined.
Fold in dry mixture, walnuts and chocolate chips.
Pour into a loaf pan and bake for 45 minutes to 1 hour until a knife comes out clean.
Cool for 5 minutes and eat a piece right away!

Enjoy,

Nora

Amaizeing Day

Nora — Sat, 23 Oct 2010 12:00:48 +0000

Yesterday was simply amaizeing. Yes, I know that I am spelling “amazing” wrong. After work, a few of my coworkers and I did something WILD and CRAZY. We went to a corn maze. It was actually called, “The Amazing Maize Maze.” 1/2 cup old fashioned rolled oats cooked in 1/2 cup vanilla soy milk, 1 cup water, cinnamon, nutmeg, cloves, 1/2 of a banana, 1/2 TBS chia seeds, crunchy peanut butter, Crofter’s South America Superfruit Spread and honey.

The day started off like any other. A hot bowl of whipped banana oats with yummy melted peanut butter and tart jam. It may or may not have been SNOWING when I woke up! Hot oatmeal and green tea are my source of motivation for cold, dark mornings.Toasted whole wheat pita with plain hummus, pepper jack cheese, spinach, clover sprouts, cherry tomatoes and artichoke hearts. Apple on the side.

As I made breakfast, I did what I like to call “the kitchen dance” and simultaneously prepared lunch. I’m becoming quite skilled at it. I glide from refrigerator to stove top to counter, slicing, stirring and spreading. It is a miracle that nothing is burned in the process and that I make it to work on time. Although, I have the tendency to lick my utensils and eat as I prepare anything and from time to time have wound up with an unpleasant mouthful of hummus or a bite of spinach at 7am. Not fun. I packed up my lunch and walnut-chocolate chip banana bread for the office and headed out for the day.Even though I love to cook and bake, I am sometimes fearful to share with my friends, family and coworkers. I always want things to be PERFECT for the ones I love and am afraid that they won’t be up to par. I have no idea why I think this. Perhaps I watch too much Iron Chef, Chopped and The Next Foodnetwork Star–shows where top chefs are met with harsh criticism. Every time I passed the kitchen I kept checking to see if people were enjoying it. Someone walked by my desk with a piece in hand and a secret smile came to my face. I have more baking plans for my office in the future. I love sharing my passion with them, and I’m sure they wouldn’t mind .

In the afternoon I enjoyed a Kind Bar. Fruit & Nut Delight will always be my favorite, however; Almond & Apricot is growing on me. I love the subtle sweetness and the macaroon-like texture from the coconut with the crunch of whole almond. It is such a wonderful treat with a cup of tea in the afternoon.

We went out to dinner straight after work. It was still early, but we needed to fuel up before the corn maze. The sushi bar was calling to me and I answered. I had a tuna avocado roll, seaweed salad and an assortment of avocado, tuna, salmon maki (inside our roll), and an assortment of regular sushi (pieces of shrimp, salmon and tilapia on balls of rice… I think). ANYWAYS, I certainly had my sushi fix and was full and ready to tackle the maze.

We entered the maze around 7pm and came out around 9:40pm. We also may have cheated. I was optimistic that we would finish after hearing all of the Girl Scouts and Cheerleading Teams celebrating their completion over the maze loudspeaker. No such luck. After circling the same part of the maze about 12 times, our laughter turned into frustration and the wind started picking up. Would we ever see civilization again? We had about 9 of the 12 check points and found the exit, so I feel like it is safe to call it a victory!

Despite the 40 degree temperature, it was such a fun way to bond with co-workers at the end of the week without the urgency of work. We laughed, we cried (well, maybe that was just me), we became closer as friends. I am thankful to have such amazing people in my life. When I finally got home I needed to thaw out! I wrapped myself in a blanket. And heated up a treat to enjoy with a few gingersnap cookies. I found Silk Mint Chocolate Soy Milk at my grocery store a few days ago. Mint and chocolate is one of my favorite flavor pairings, I felt obligated to buy it! I warmed the milk in the microwave for a minute or so. It was the perfect nightcap for a cold evening. Silk also has a Pumpkin Spice Soy Milk that is next on my list .

Good Company,

Nora

Pumpkin Oatmeal Pancakes

Nora — Wed, 22 Sep 2010 20:03:33 +0000

Pumpkin Pie Pancakes

Topped with 1/2 of a banana, Greek yogurt, honey, walnuts, dried cranberries and pumpkin seeds.

Hello mid-week-almost-fall-celebration breakfast . It was raining this morning and the thought of this creation was the only motivation I had to get out of bed.
I promised to post a recipe and I shall keep my word! But first, I must pay respect to the inspiration behind this. Over the summer I did a week of “Blogger Inspired Breakfasts” and made Jenna’s Banana-Oatmeal Pancake. I was shocked by how easy, delicious and healthy this meal was! I love pancakes but “cooking for one” they seemed like too much effort to make. At first I was skeptical about the consistency but they ended up cakey and reminded me of french toast because of the egg. I knew that come the Fall, I would make a Pumpkin version. Now, let’s get cookin’!Gather your spices. I use the “whatever–eyeball” method. I tend to have a heavy cinnamon and pumpkin pie spice hand, however; I think the key to the true pumpkin pie essence is from the ground cloves.Combine your dry ingredients. I usually do a 1/2 cup of rolled oats but I only had 1/3 cup pumpkin and the measures have to be equal parts.1 tsp Baking Powder + spices and stir.Combine your wet ingredients: 1/3 cup egg whites, 1/3 pumpkin puree. NOTE: I did not have liquid egg whites so I used the egg whites from 2 large eggs.Mix wet and dry and let sit still for a few minutes. I put the mixture in the fridge to set while I cleaned the kitchen….multitasking . It’s what I’m all about.Place a skillet or griddle on a medium-high heat and coat with non-stick cooking spray or butter. Be patient and let the pan get hot! If you put the batter on too soon it wont cook properly and you will most likely burn it.Now, I was in a rush today and decided to make one big pancake in my skillet. I advise against this. I almost always have an “accident” while struggling to flip the massive cake with two spatulas in a small cook space.

Much like a regular pancake the edges will firm up and the center will bubble. This will be about 4-5 minutes. The top might still appear gooey but slide your spatula under the cake, take a deep breath and flip. The second side takes about 2 minutes to cook.Add your toppings! I love adding Greek yogurt, honey and banana for moisture and sweetness. I’m big on texture, so enjoy the crunch of walnuts and pumpkin seeds. Dried cranberries are just for fun but I love the flavor with the pumpkin. It reminds me of my all time favorite holiday: THANKSGIVING!There you have it.Yea…This was the highlight of my day .

Pumpkin Oatmeal Pancakes (serves 1)

1/3 cup rolled oats
1 tsp baking powder
Spices: Ginger, Cinnamon, Nutmeg, Pumpkin Pie Spice, Cloves, Salt
1/3 cup pumpkin puree
1/3 cup liquid egg whites or the whites from 2 large eggs
Toppings: 1/3 cup Greek yogurt, 1/2 sliced banana, walnuts, dried cranberries, pumpkin seeds, honey.

In separate bowls, combine the wet and dry ingredients. Fold the two together and let rest for ~2 minutes. Coat a skillet or griddle with non-stick cooking spray or butter and turn to a medium high heat. Let the temperature rise and add your mix. Cook on one side about 4-5 minutes. Flip and continue cooking ~2 minutes. Plate, add toppings and ENJOY!

Happy Hump Day,

Nora

Fun Cooking For One

Nora — Fri, 30 Jul 2010 00:16:34 +0000

I have way too much fun cooking for one.

Coconut Curry Shrimp. Cilantro-Ginger Brown Basmati/Wild Rice. Sesame Snap Peas. Hermann J. Wiemer 2008 Dry Gewurztraminer.

At the end of the day I want three things: sweat pants, a glass of wine and a good meal. Typically I am cooking for one. All the more reason to be fancy and treat myself to some good cookin’!

So what is the key to cooking for one? I have three tips:

1) Use fresh ingredients. Fresh ingredients and flavors make meals exciting! A healthy and fresh meal is the best gift you can give to yourself. It’s worth the splurge!

2) Be fearless. Try new dishes! If you find a lasagna recipe meant for 6 servings, MAKE IT! Life is too short to pass up on your cravings.

3) Have fun. Cooking is a release. An opportunity to relax and be creative. Even if you set the fire alarm off and create a disastrous dish no one has to know . Live and learn.

In other news: I am obsessed with sesame seed oil and ginger. I thought of a million new things I HAVE to make while eating dinner tonight. I also had a brief moment when I contemplated making coconut-curry encrusted French toast. The coating on my shrimp was composed of coconut, panko, egg and curry. The “crust” reminded me of French toast. Maybe for dinner one night…I’m seriously debating the French toast idea, it was really good.

I’m off to search for a dessert to eat while watching Glee.

Planning New Meals,

Nora

Do you make fancy meals if it’s just for you?

Hot Feet, Cold Brews

Nora — Thu, 29 Jul 2010 11:31:44 +0000

I know it’s only Thursday, but I am already excited for Sunday. While I was at work yesterday I received a special e-mail from my dad:

“Hot Feet run in the morning, then cold brews in the afternoon.”

YES PLEASE! I was having a crazy day so his message was really appreciated. I spent much of yesterday driving to appointments, running around at work and making phone calls. Did I mention that it all started with an 8am fender bender? It was nothing serious. I was rear-ended at a traffic light and my bumper has a few scratches. I’ve never had to deal with something like this before and spent a good amount of time on the phone with a lady from my insurance company. Despite the craziness, all was not lost. I think I found an apartment with a real kitchen . Is it weird that I already have a list of goodies I want to make? At the end of August my blog will become a LOT more interesting. I can’t wait!

I went for a run this morning to prepare for my Sunday. I am planning to run about 10-miles so preparations are necessary. I fueled with a Super-Charge-Me Cookie and ran a light 3-miles. I have been playing around with a few “pre-run” foods and think I am going to wake up early and have peanut butter and banana toast before my long run. The best fuel for me seems to be some combination of banana and peanut butter.

When I got back I made a Green Monster Smoothie in a Bowl. I love cooling down with a refreshing breakfast. And this one had Dark Chocolate Dreams!

Blender: 1 frozen banana, 1 cup vanilla soy milk, 1 scoop Dark Chocolate Dreams PB, 1 Scoop Vanilla Whey Protein Powder, 2 handfuls of spinach, cinnamon, ice.

Toppings: Vanilla Granola, Coconut Butter, Handful of Blueberries (at the bottom of my bowl haha).

Lunch today is another “whatever-isn’t-spoiled-in-my-fridge” production.

Salad: Spinach, Cucumber, Tomato, Radish, Olive Oil/Balsamic

Sandwich: Thick slice of 8-grain 3- seed bread, sunflower seed butter, Crofter’s Europe Superfruit Spread.

I actually was really satisfied with lunch yesterday. I had a small snack later in the afternoon but it held me over quite nicely. The 8-grain 3-seed bread is really dense and hearty. A thick slice with nut-butter filled me right up! Amazing and delicious.

Planning a little treat for dinner tonight, can’t wait!!

Weekend Plotting,

Nora

Do you make weekend plans during the week?

Stomach of Steel

Nora — Wed, 28 Jul 2010 01:21:42 +0000

Dinner: Lemon-Rosemary Marinated Chicken Breast. Lemon Scented Green Beans with Walnuts and Pecorino Cheese. Corn on the Cob. Russian Jack Sauvignon Blanc.

I needed that wine more than anything tonight. While I was prepping dinner I dug into some hummus and carrots. The hummus had a few little pinkish spots that I scraped away and ate around. I’m having SERIOUS refrigeration issues. Everything I eat is questionable and I regretfully had to throw a few items away because things were happening to them that I have never seen before.

Here are my top 5 fun observations:

1) The goat cheese on my sandwich today was NOT legitimate. I told myself that it was extra tangy tasting and ate it anyways.

2) The tempeh I bought last week turned red. Yea…I have NO idea. I was too afraid to test the limits on that one. TRASH.

3) My Feta cheese had a film over it and smelled like chemicals.

4) The alfalfa sprouts I bought last week smelled and looked like a swamp. No further description. TRASH.

5) I keep eating my Greek yogurt but I am 100% sure that it has gone bad. Hey if you add cinnamon to it…okay, okay I know that is disgusting.

Dessert tonight was a smashed mint ice-cream-bar-thing that has been in my freezer for far to long and a few finger swipes of Dark Chocolate Dreams because I was feeling sorry for myself and my health.

If you don’t hear from me tomorrow assume it was food poisoning.

Dramatic Kitchen,

Nora

Functional Food

Nora — Wed, 21 Jul 2010 18:31:07 +0000

When the weather is hot I rely on food to keep me functional. This means a cold breakfast and a crisp lunch.Overnight Oats

Overnight: 1/2 cup rolled oats, 1/2 cup vanilla soy milk, 1/2 TBS chia seeds, cinnamon, vanilla extract

Morning: 1/3 cup Chobani Plain Greek Yogurt, 1 banana, blueberries, MaraNatha Dark Chocolate Almond

Confession: This is my breakfast from yesterday. I didn’t post this but thought it needed recognition. It was the perfect consistency and FINALLY cold because I was successful with “operation duct the fridge”. The banana/chocolate/creamy/cool combination rocks my world. It takes me back to my days at Girl Scout camp making “banana boats” with banana, chocolate chips and marshmallows in the campfire. Oh to be young again.

Real Breakfast:A rather frothy Green Monster Smoothie In A Bowl topped with Galaxy Granola and extra Coconut Butter (my peanut butter supply was low so I added extra coconut butter to the top today.)

Stay Cool Lunch:

Salad: Spinach, cucumber, cherry tomatoes, alfalfa sprouts, 1/3 block of 5-grain tempeh, sugar snap peas, mint. Olive Oil/Balsamic.

Side: Pecan Cinnamon Raisin Bread; Watermelon, Cucumber, Blueberry and Mint Fruit Salad.

Apparently I really like fruits, veggies and topping everything with mint. I’m pretty sure I’ve already exceeded the recommended 5-cups of fruit and veggies…yet again.

Another Confession: I’m already excited for dinner tonight. It’s another little something-something I have been dreaming about.

Day Dreams,

Nora