Coconut Quinoa Granola

I wanted to thank you guys for letting me enter wedding mode last post.  But I feel I should warn you, it was only the tip of the iceberg.  And now the ice has broken and something I tried to keep away from this space has come into it anyways.  And let's face it, it won't go away.  Besides, the way I was keeping it out of this space was by physically not being in this space as well, which was not as much fun for me.  So, now the two world's shall collide.  Wedding planning and food.  Registries and recipes.  Guest lists and granola.

I am nothing if not a master of smooth lead in's...

I am a firm believer that something made from scratch in your own kitchen is certainly better for you than the store bought equivalent.  Homemade chocolate chip cookies must be better for you than Oreo's and are certainly better for me than the bag of Twizzlers pull and peel's that I have hidden in my desk at work.  Yes, you need butter to make your cookies taste good, but at least there is not Red 40 added to it.  And I figure that counts for something.

The jury is still out on if this theory holds any truth or not, but I would venture to say that when it comes to the case of granola, homemade just has to be better for you.  Or at least that is what I'm telling myself as a repeatedly chomp on handfuls of this stuff.  Yes, there is oil and sugar and what not.  But I put it in there, so it must be better... Thank heavens I don't have to worry about a wedding dress fitting for at least a few more weeks.

And with that, we have come full circle.  Now it is time for me to peace out, for today?  Today is cake tasting day!!

Coconut Quinoa Granola
Adapted from Sweat Pea's Kitchen

This is a quick, easy recipe and was immediately inducted into the big green cookbook.  The great thing with most granola recipes is that it is a rough guideline.  Use whatever dried fruit you have on hand - blueberries, tart cherries (a personal favorite).  Use whatever nuts as well.  Just go with what you are feeling.

3 c. old fashioned oats
1/2 c. quinoa (uncooked)
1/4 c. wheat germ
1/4 c. pepitas (pumpkin seeds)
1/2 c. chopped almonds
1/2 c. shredded, unsweetened coconut
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. kosher salt
1/4 c. honey
1/3 c. coconut oil
1 tsp. vanilla extract
1/2 c. dried cranberries
1/4 c. golden raisins

Preheat oven to 300 degrees F.  Line a rimmed baking sheet with parchment paper.

Combine first 9 ingredients (through salt).  Spread evenly over baking sheet.  In small bowl, melt coconut oil.  Whisk in honey and vanilla extract until smooth.  Pour over oat and nut mixture.  Toss until oats are coated, then spread flat on baking sheet.  Bake at 300 for 30-40 minutes, until granola is a light golden brown.  Toss at least 4 times, to ensure granola does not get burned in spots.

Once golden brown, remove granola from oven and add cranberries and raisins.  Toss to combine.  Let cool.  To store, keep in airtight containers.

Blueberry Crumble Meringues

The other day while shopping I came across blueberry crumble bread, just sitting there all nonchalant next to the cinnamon raisin bread, as if it had been there all it’s life.  I admit, I gaped at it a little while.  I couldn’t believe it at first.  Blueberry Crumble Bread?  Where had this been all my life and why was I just finding out about it?

Of course I bought a loaf and of course I had eaten two slices, toasted, with a small smear of butter, before I had even finished unpacking groceries.  And it was good, it really was, but by the time I bite into slice number two, I was thinking “ha.  I could so do this better”.  

Needless to say, since then, I can not get that combination out of my head.  Brown sugar! oats! blueberries!  It will be mine!  But, seeing as I am impatient (as well as unwilling to make bread when it is flirting with triple digits outside), I had to find a more practical way.  And then, well, by golly, then I remembered my love of meringues.  I think it was meant to be.  Gah, sometimes I even surprise myself with ideas of pure perfection.

If we were dating, you totally would realize how often I have these ideas of pure perfection and you might blow this one off too, like some people did...  Because of all of my ideas of pure perfection, this is one of the very, very few I've actually ever acted on.  What?  It's just rare that the stars line up in such a way that I have an idea of pure perfection roughly around the same time that I'm actually motivated to do something besides sit on my butt and read all night.  So, it's pretty exciting when it actually does.  Even if an idea of pure perfection works out to be an actuality of slightly less than perfection, like these did.  These have great potential, they just aren't there yet.  Maybe a crumble isn't supposed to be a meringue... but it is very much supposed to be a bread, coming soon to an oven near me

.Blueberry Crumble Meringues
Based on Deb's Chocolate Chip Meringues

If you're a fan of previous meringues found here, don't expect these to be the exact same.  They are tasty, but are different consistency-wise.  The hollow crunch of the chocolate chip meringues is not present; rather, these guys are much more marshmallow like.  I'm thinking the moisture from the brown sugar is the cause of this, but not sure.  Just a heads up!

2 egg whites, room temp
1/4 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla
1/2 c. light brown sugar
1/2 c. dried blueberries, chopped
1/4 c. pecans, chopped
1/4 c. oatmeal

Preheat oven to 300°.  Line baking sheet with parchment paper.

In small pan over medium heat, toast chopped pecans for 2-3 minutes until fragrant.  Remove from pan and set aside.  Toast oatmeal in pan until fragrant, about 1 minute, watching carefully so it doesn't burn.  Remove and set aside.

In clean mixing bowl, whip egg whites till frothy.  Add salt, baking powder and vanilla, continue to whip until egg whites hold soft peaks.  In small additions, start adding in sugar, letting mixture whip a few seconds in between each addition.  Whip until stiff.  Gently fold in blueberries, pecans and oatmeal.  Spoon batter by rounded tablespoon onto a prepared baking sheet.  Bake in over for 25 minutes, till undersides are browned and tops are golden.

Baked Oatmeal

We have now hit triple digits.  No, I'm not talking about the weather (does Illinois even get that high?).  I'm talking here, on this blog, the big one-oh-oh.  The 100th post.  Has it felt like 100 to you?  Good, cause I swear it hasn't for me.  But, unless blogger's counter lies, we're here nonetheless.  I was planning on making celebratory cupcakes with stars and 100's piped on them.  Ben bugged me to finally make the lobster dinner I promised him for his birthday now 4 (4!) months ago.  But did I have time for all of that?  Nope.  I did not.  Instead, there is baked oatmeal.  Which I made 3 weekends ago.  What?  I promise I'm not holding out on you, it's been crazy busy over here.

It's probably not the perfect dish for the occasion.  If I had been thinking ahead, I maybe would have piped "100!" on it.  But I wasn't.  You see, lately, my best laid plans have been going awry and this yummy little comfort breakfast dish here?  It wasn't even planned.   It was the result of a need to have a lazy Saturday morning with a large pot of coffee and a warm, filling, syrup smothered breakfast.  But there was no buttermilk for pancakes and regular oatmeal?  It just wasn't going to hit that indulgent spot.

Luckily, I remembered this recipe from a stack of photocopies that I may or may not have begged my mom to make for me when I gave her Heidi's (of Summer Linguine fame) Super Natural Every Day cookbook for last year's birthday.  Being a photocopy, it is technically big green cookbook eligible.  And seeing as it was delicious, It was cut and put into the BGCB later that morning.

I halved the recipe, but kept the whole egg, and it ended up being a large breakfast for two.  Eaten on the couch, between sips of hot coffee, watching brainless Saturday morning TV, deck doors open and a cool breeze coming in.  Maybe not the perfect 100th blog post, but absolutely the perfect lazy weekend morning breakfast.  (And just in time for the weekend... wouldn't you know it?)

Baked Oatmeal

Adapted from Super Natural Every Day

The final oatmeal is not inherently sweet, but a drizzle of honey or maple syrup will easily fix that.  I used frozen berries and was rewarded with a delicious berry mush.  I assume fresh would hold form better and taste equally yummy.  The original recipe called for a bottom layer of sliced bananas, but bananas and me don't get along and they were nixed.  I substituted chunks of an Asian pear I had on hand.  I don't think there is a wrong fruit substitution at all here, so just use what you have on hand and/or what you enjoy!

2 c. old fashioned oatmeal

1/2 c. pecans, toasted, chopped, divided

1 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

2 c. milk

1/3 c. maple syrup

1 large egg (2 if you want it more custard-like)

3 Tbsp. salted butter, melted, divided

2 tsp. vanilla extract

1 pear, sliced into small chunks (I used an Asian pear)

1 1/2 c. mixed berries (fresh or frozen), divided

Preheat oven to 375 degrees F.  

Butter an 8 inch square pan well.  Layer pear chunks in bottom, topped by two thirds of the berries.  Set aside.

In large bowl, mix oats, 1/4 cup of pecans, and the remaining 3 dry ingredients.  Sprinkle oat mixture over layered fruit, completely covering fruit. 

In small bowl, whisk together milk, maple syrup, 1 1/2 tablespoons butter and vanilla.  Slowly drizzle liquid mixture over layered oats and berries.  Gently whack pan a few times on the counter, to make sure that milk mixture settles all the way through to the bottom.  Top with the remaining third of berries.  

Place in 375 degree oven, baking for 35 to 45 minutes, until oatmeal is set and has a golden crust.  Remove from oven and let cool.  Drizzle remaining butter over top.  Serve up with maple syrup, honey and/or a dusting of powder sugar, if wanted.

Homemade Granola

One of the reasons I love my boyfriend is because he is a proud card-carrying member of the great Costco.  Actually, not to brag or anything, he just so happens to be an executive member.  That's right girls, but back off, he's mine!  Frankly, I'm not quite sure why exactly being an executive member is that much more awesome, but I guess his membership card is shinier...  The truth is, Ben and I both love Costco.  And as much as we try to avoid falling into the couple rut, sometimes life is so much better when we spend half of Saturday afternoon grazing our way through the aisles of Costco, joking about who has better bulk-buying etiquette.  Because, and you know it's true, just like every other exclusive member's only clubs in existence, there are important secret rules that are never spoken, but always followed. 

Aren't you so excited to see how this ties into homemade granola?

Anyways, back when I used to live only mere miles from the closest Costco, and not the absurd 4 hour drive that I now suffer, my bulk purchases were much greater.  Cheese, fresh salsa, frozen fish filets, and always Chobani Greek yogurt.  Now, there are some super food fads that I have been slow about jumping on the bandwagon for, albeit not from lack of trying.  There's quinoa, healthy, yes but also basically tasteless pods.  And kale, which if you ask me taste like very thin, recycled plastic spinach.  But Greek yogurt?  I am so all over the Greek yogurt.  Greek yogurt is a good, protein-rich, low fat meal that really can act as either breakfast, lunch, a light dinner or even dessert.  And Costco sold it in a very convenient flat of 12. It is a super food.  It just doesn't do well on 4 hour car trips home, so I've been stuck with buying the economical and boring tubs of plain Greek yogurt.

Although I would be more than happy to eat my yogurt with several good shakes of cinnamon mixed in and a heavy swirl of honey over top, sometimes you have to go big.  Ben likes when I make a fruit compote to stir in throughout the week.  This weekend, I tried my hand at homemade granola, something new from me.  The recipe, for the most part, came from my September issue of Cooking Light.  I guess I never realized how generally easy a thing granola is to make.  It kind of reminds me of my candied pecan recipe, infinitely adaptable and it too will soon bend to my will.  It's a good starting point, but I'm already planning big changes for my next batch: raisins or craisins, chopped pistachios, maybe subbing some or all of the maple syrup for honey.  Does anyone know how to make those yummy, oat-y clusters in cereal?  The point is, there will be a next batch, however adapted.  And if you needed the push, it's a good way to jump on the Greek bandwagon.  Guten Appetit!

Homemade Granola

Inspired by September 2011's Cooking Light

2 c. old-fashioned rolled oats
1 c. chopped pecans
2 large egg whites
1/2 tsp. vanilla
4 Tbsp. packed brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
4 Tbsp. maple syrup

Preheat oven to 300 degrees.  Line rimmed baking sheet with foil and coat with cooking spray.

In small bowl, mix brown sugar, cinnamon, salt and nutmeg.  In large bowl, beat egg whites and vanilla with whisk until foamy.  Fold in oats and pecans.  Fold in sugar mixture, then maple syrup. 

Spread granola mixture evenly on prepared baking sheet.  Bake for 30-35 minutes, stirring at least once.  Remove from oven, loosen granola from sheet with a spoon and let cool on wire rack.

For yogurt, stir a heaping teaspoon or so of cinnamon into a bowl of Greek yogurt.  Swirl in honey and top with a generous sprinkling of your granola.  Eat up!

Oatmeal Crusted Chicken

 I got to break in my new cast iron skillet today.  I have officially paid in full one of my student loans and to celebrate I bought a heavy cast iron skillet.  Well that, and I wanted one, and I will use just about any excuse to buy something new that I want for my kitchen.  Tiny or not.  And because my kitchen is tiny, the skillet will evidently be living on my stovetop. 


So, we pan fried some oatmeal crusted chicken, a very simple recipe from Cooking Light's Jan/Feb edition.  The chicken breasts chilled out in some egg and buttermilk this afternoon while I ran some errands.  I then seasoned it with some salt and cayenne pepper, a small deviation from the original recipe, which I was afraid might be too bland.  Finally, it was crusted in an oatmeal and flour mixture and pan fried in my new skillet.  After I flipped it, it went in to a 425 degree oven to finish cooking. 

One thing I really need to start conditioning myself to do is to stop relying on recipes for times.  Just because the recipe said to saute on one side for 4 minutes doesn't necessarily mean that after 4 minutes in a medium high heat skillet, when I flip the chicken, the oatmeal coating will be in fact a pretty golden crisp.  Like today, when it wasn't and was a rather black burnt color instead. 

I learned my lesson with the second half of the recipe and decided to check the chicken 8 minutes into the prescribed 10 minute baking time.  Which was just about perfect, if not 30 seconds too long.  I am learning!

Overall, the chicken was good.  It wasn't a YUM, but it was much better than just ok.  Even with a burnt top coating and a bottom coating that stuck mostly to the pan.  It's a good recipe, and all the little flaws it had I think could be easily made up for in the next go round.  More cayenne pepper, or some other seasoning, would be great, maybe in the actual coating and not just on the chicken.  Maybe some Parmesan cheese or fresh herbs mixed in with the oatmeal.  That and me actually cooking, not just following the recipe minute for minute like a dummy.  I think it deserves a spot in my big green cookbook, just with a little post-it note to remind me of lessons learned. 

My little side salad was made from some ripe tomatoes that have been sitting in my fridge all red and pretty since I bought them last week at the grocery store where they seduced me, sitting all red and pretty.  I added the left over scallions I had and mixed them both up with some salt, pepper and balsamic vinegar.  Very simple, and probably my favorite thing on my plate tonight.  But just wait until I give this chicken a proper second go round.

Oatmeal Crusted Chicken
adapted from Cooking Light Jan/Feb 2011 Edition

4 boneless, skinless chicken breasts
1 c. buttermilk
1 large egg
salt
cayenne pepper
2/3 c. flour
1/2 c. oatmeal (ground oats preferred)


Combine buttermilk and egg and whisk well.  Place chicken in mixture.  Marinate in refrigerator for 4 hours or so.


Preheat oven to 425.  Remove chicken from marinade and discard marinade.  Sprinkle breasts on each side well with salt and cayenne pepper.  


Combine flour and oatmeal.  Dredge chicken in mixture.


Heat 2 tablespoons of canola oil in large overproof skillet over medium heat.  Add chicken and saute for 3-4 minutes until coating is golden.  Flip over and put skillet in oven.  Bake at 425  for 8 minutes or until chicken is cooked through.