Day 87.5 - Crunchy Groovy Granola - the Perfect Holiday Gift

Crunchy Groovy Granola

Who better to make Crunchy Groovy Granola for Holiday gifts than a child of the 60's? Growing up in Cambridge, Massachusetts in the 1960's and 70's definitely gives me hippie credibility.

Why, I was even scolded by my 5th grade teacher for wearing a headband - not hairband -  and hip-hugger bell bottoms on the first day girls had permission to wear pants in our school's history. My sister had plans to marry Cat Stevens, and my brother and his friends spent countless hours enveloped in scented clouds of Maryjane while blasting Hendrix on the record player in his bedroom. My Mom pretty much channeled Gloria Steinem, and proudly displayed a giant poster (pictured) on our fridge of a sexy, bra-less witch breaking a broom in half, defiantly declaring, "F*ck Housework!" Ah, those formative years were outta sight and wicked pissa.

Oh, right, the food...when not busy protesting something or other, we did  a lot of radical experimentation with health food from Erewon (sp?), the original Whole Foods. My Mom is probably one of the best home cooks I know, but back in the day, she was on the forefront of the health food movement in a big way. Sprouted wheat bread like bricks, chalky cookies sweetened with molasses and carob, bean sprouts up the ying yang, homemade (unsweetened) yogurt, whole wheat pasta and funky-ass tofu. Blechhhhh...

Fast forward to 2010 - all those healthy eating habits my Mom wisely insisted on must have paid off though, because although I love sugar and all things bad for me, I don't cook with any processed ingredients and make everything pretty much from scratch. Okay, there IS a box of HotPockets in my fridge, but that's for my kids - really!

Hereto with,  a Crunchy Groovy Granola recipe for you to share with your family or give as a Holiday gift  - Enjoy every bite without gilt because it's both delicious and good for you. Peace -- and Fight the Power. xoxo

Honey and unsalted butter sweeten up the Granola

Toasted up Granola for as far as the eye can see

Crunchy Groovy Granola

Crunch Groovy Granola
(Makes about 7 cups)

• 4 Cups rolled oats
• 1 Cup sliced almonds
• 2 Tbsp. sesame seeds
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 6 Tbsp. unsalted butter, melted
• 1/4 cup honey
• 1 cup sunflower seeds
• 3/4 cup dried sour cherries
• 1/2 cup dried blueberries

1. Preheat oven to 275F. On a large cookie sheet, toss together the oats, almonds, sesame seeds, salt and cinnamon. In a glass measuring cup, combine the melted butter and honey. Pour over the oat mixture and stir with a rubber spatula to blend. Spread evenly and bake for 30 minutes, stirring and spreading once with the spatula during cooking. Remove from the oven and let cool completely.
2. In a large bowl, combine the granola and the cherries and blueberries with the cooled oat mixture and toss to combine.

Day 86! Kiribati - Lumpia (Spring Rolls) - Up Next, Korea

Vegetable, shrimp and pork Lumpia spring rolls
with garlic-soy brown sugar sauce

No matter how old you are, learning something new should thrill you. The day I lose that feeling of wonder and awe will be the day I hang up my pots and pans. Today I not only learned about the Island Nation of Kiribati,  a country I'd never heard of, but I had the privilege of sampling a little bit of the country's culture through it's food by making Lumpia spring rolls.

Located in the Central Tropical Pacific Ocean, Kiribati is an Island Nation that consists of 32 atolls and 1 raised coral island. The Island straddles the equator and to it's eastern most region, borders the international timeline. How cool is that?!

Kiribati is one of the world's poorest countries, owing to its lack of natural resources. Moreover, due to global warming and rising sea levels, the country is predicted to eventually disappear, forever displacing it's people and way of life as a tragic consequence of man's stupidity and ignorance.

Dishes in Kiribati are generally based on fresh fish,  shrimp and crabs as well as coconut and coconut milk. Banana leaves, curries and rice are also commonly found staples. Some say the food is quite similar to that found in the Philippines, but this island nation certainly claims a culinary culture all its own.

Fish, shrimp and crab are the primary sources of protein enjoyed
in Kiribati

I used water chestnuts in the filling, but potatoes
can be substituted 

A mixture of soy sauce, corn starch and water binds the filling

 My first attempt at making the wrappers for the Lumpia was fairly successful for a rookie. After one or two false starts in which I under-cooked the batter and made the pancakes too thick, I got the hang of it. I was expecting something like traditional egg roll wrappers, but these are more like crepes.

 This recipe does not call for frying the Lumpia, but I decided to try it both ways, un-fried (pictured at the top of the page), and fried, pictured below. Both were delicious. If you want to be a little more health conscious, skip the frying. If you prefer a crispy spring roll, heat a little oil in a pan till it's good and hot and fry them up.

Lumpia Wrappers

• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp. salt
• 2 eggs, beaten
• 2 cups water
• Oil for frying

1. Combine cornstarch, flour and salt in a medium sized bowl. Add eggs and water, mix until smooth.
2. Heat a 6-inch skillet and oil very lightly. Spoon in a very thin layer of batter, just enough to cover the bottom of the pan. Cook on one side only until done. Turn onto waxed paper. Repeat until the batter is used, stacking wrappers between squares of waxed paper. Set aside.

Lumpia Filling

• 1/2 lb. ground pork
• 4 cloves cloves garlic, chopped
• 1 onion, chopped
• 1/2 lb. raw shrimp, chopped
• 2 tsp. salt
• 1/4 tsp black pepper
• 1/2 can water chestnuts, sliced thinly
• 1 cup grated carrot
• 1 cup bean sprouts
• 1 cup shredded cabbage
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• Lettuce leaves

1. Shell, Devinne and chop shrimp. Slice water chestnuts in thin strips. Dissolve corn starch in 1 tablespoon of water.
2. In a skillet, brown pork. Add garlic, then onion and shrimp. Saute and season with salt and pepper. Add water chestnuts and carrots. Cook briefly until tender. Stir in bean sprouts and cabbage. Add soy sauce and cornstarch-water mixture; mix well and cook for 5 minutes.
3. Cool filling mixture and spoon a tablespoon in Lumpia wrapper. Repeat with remaining filling and wrappers. Serve with Lumpia garlic brown sugar soy dipping sauce.

Lumpia Sauce

• 1/4 cup brown sugar
• 3 Tbsp. cornstarch
• 1/4 cup soy sauce
• 2 tsp. ground garlic
• 1 cup beef broth

Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add broth and mix well. Cook over medium heat until mixture thickens. Server over fresh Lumpia.

Final Assessment:  This was delicious and easy to make. It didn't really count as a whole meal, but as an appetizer or snack, it's perfect. This recipe made about 20 Lumpia and they disappeared in about 20 seconds flat.

Day 85! Kenya-Samaki wa Kuaanga (fried fish), Sukuma Wiki (Greens) & Rice. Up Next, Kirbati

Semper aliquid African adferre.

(There's always something interesting coming out of Africa) ~ Pliny the Elder

It's been a while since I've cooked a meal from the African continent. Tonight's meal of Samaki wa Kuaaga (Swahili for fried fish) and Sukuma Wiki  (collard greens-translated, means 'to push the week' - implying food used to stretch the week), with a side of rice was simple and surprisingly delicious. 

Many years ago, I worked with a woman who made the best collard greens (affectionately referred to as, Malissa's Greens), I've ever had. She used the perfect proportion of turkey wings, ham hocks, sugar and vinegar to cook up a pot of melt-in-your mouth greens. I won't claim that mine were close to being that awesome, but I think she'd approve :)

Located in the eastern part of Africa, Kenya borders Somalia, Ethiopia, Sudan, Uganda and Tanzania as well as the Indian Ocean. Kenya is internationally known for its vast wildlife and savannas and is home to 42 different ethnic tribes.

Interestingly, Kenya's culinary history is one dominated by oral tradition handed down through generations. In many tribes, men do more of the cooking than women. Black eyed peas, ground nuts, bananas, coconuts, beans, greens, casava, yams, ginger, cayenne and okra are all commonly eaten foods and spices Kenyan's enjoy.

Garlic, lime&lemon juice, salt and cayenne pepper make the marinade

I like plenty of cayenne along with garlic in the marinade mix

Collard greens are loaded with vitamins and full of flavor

Samaki wa Kuaanga (Kenyan Spicy Fried Fish) -Adapted from www.whats4eats.com

• 2 pounds fish fillets (I used Talapia)
• 1/4 cup lime or lemon juice
• 4-5 cloves garlic, minced
• 2 tsp. salt
• 1/4-1/2 tsp. cayenne pepper (or minced jalapeño or Serrano peppers) 
• Oil for frying

1. Add the fish, lime/lemon juice, garlic salt and cayenne pepper to a large, non-reactive bowl and set aside to marinate for 20-30 minutes.
2. Heat the oil in a saute pan or skillet over medium-high heat. Remove the fish fillets from the marinade and pat dry with paper towels. Fry the fillets in the hot oil until browned on each side.
3. Serve with Sukuma Wiki

Sukuma Wiki ("push the week" collard greens)

• Oil, or bacon fat (I minced about a 1/3 cup bacon)
• 1 onion, chopped
• 2 pounds leafy greens, destemmed and chopped (I used collard greens)
• 1-2 cups water or stock
• salt and pepper to taste

1. Heat the oil over medium heat in a heavy bottomed pot.  Add the onion and saute until translucent. Add the greens in batches, sauteing and stirring each addition until it is fully wilted.
2. Add the water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 25-45 minutes depending on the type of green.
3. Adjust seasoning and serve with a little bit of the broth, or "potlikker". 

Final Assessment: This was deceptively simple fare that I thought would be plain, but turned out to be delicious and satisfying as well as healthy and light. A+

Day 84! Kazakhstan - Alma-Ata Plov - Lamb Rice Pilaf up. Up Next, Kenya

Alma-Ata Plov - Lamb Pilaf

Joe, our Leopard Gecko

Wood stove's cranking, dog, cat, family and assorted reptilian pets all snuggled up against the cold weather that seems to have blanketed the Northeast (thankfully, minus the snow). Tonight is a great night to warm up the kitchen with a savory and interesting meal from Kazakhstan, Alma-Ata Plov, Lamb Pilaf, with Russian influences.

Pictured is Joe, a leopard gecko, the newest member of our family who arrived this week via neighborhood friends (thank you, Porters!) We never turn any creature in need away from our house. Notice his smile - he digs my cooking.

Located in Central Asia and Eastern Europe, Kazakhstan is a transcontinental country that neighbors Russia, China, Kyrgyzstan, Uzbekistan, Turkmenistan and the Caspian Sea. Kazakhstan is also the world's largest exporter of potassium, a mineral that has all kinds of medicinal and nutritive properties.


One of the most interesting culinary traditions in Kazakhstan is the Dastarkhan, the traditional place where food is served and eaten. Meals as simple as tea and bread to grand and traditional feasts are served on a cloth, or cloth covered low table. Customs such as a designated tea pourer or that one may never step on or over a corner of the dastarkhan are century old traditions that carry on today.

Most meals in Kazakhstan consist of milk (mare, camel or cow) and horse meat, mutton, flat bread or fried dough balls. Food customs are infused by Uzbek, Uigur, Russian, Tatar and Korean traditions as well.

Alma-Ata Plov- Kazakhstan Rice Pilaf (Adapted from http://www.russianrecipes.co.nz/recipes/meatpilaf.html)

• 1/3 cup blanched slivered almonds, toasted
• 4 Tbsp. oil
• 2 large carrots, cut into julienne strips
• 1 large onion, thinly sliced
• 2 cloves garlic, chopped
• 1/3 cup raisins
• 1/2 cup dried apricots, chopped
• 2 cups long grain white rice
• salt and freshly ground pepper
• 2 cup2 chicken stock
• 1/2 cup orange juice
• 1/2 cup water
• 1 tsp. grated orange rind
• 1 medium apple, cored and chopped (optional)
• Freshly chopped dill (optional)

1. Preheat oven to 375F. Scatter the almonds on a baking sheet and toast in the oven until golden - about 7 minutes. Set aside and turn the oven down to 350F.
2. Heat the oil in a very large frying pan over a medium high flame. When just smoking, add the cubed lamb and saute for 6 minutes or until well browned.
3. Take the meat out of the frying pan and set aside. Turn the heat down slightly and saute the carrots in the oil for 3 minutes, stirring.
4. Add the onions an continue to saute for another 6 minutes until soft and lightly colored. Stir in the dried apricots, raisins and rice. Cook for 2 minutes until the rice is coated with the oil and becomes opaque.
5. Add the meat to the rice mixture, season to taste, then pour over the chicken stock, orange juice and rind and water. Bring to a boil, then transfer to a large casserole dish an place in the oven.
6. Bake 40 minutes or until all the liquid is absorbed.
7. Remove the Plov from the oven, stir in the chopped apple, top with almonds and dill and transfer to a large serving dish, making a neat mound.

Final Assessment: Oops, I forgot to add the apple, but the toasted almonds and dill absolutely make the dish and compliment the lamb and fruit. A great and delicious meal.

Day 83! Jordan: Mixed Grill, Lamb & Chicken Shwarma Sandwiches - Up Next Kazakhstan

This is the perfect meal for a Sunday night. Prep was minimal, marinade was quick to make and assemblage (I love that word), was equally uncomplicated. Uncomplicated is good.








And, I gotta say, Middle Eastern food is so damn good. Lemons, tomatoes, garlic, onions, cinnamon, cardamom, nutmeg, cayenne all combined for a heady sensory experience: the smell and color of the spices are exotic and deeply rich,  and the tastes concurrently  complex, light, and warm.

Located on the East bank of the River Jordan in Western Asia, Jordan is officially known as the Hashemite Kingdom of Jordan. Jordan neighbors Saudi Arabia, Iraq, Syria and Palestine/Israel.  Overall, Jordan has an arid climate as found in the Arabian Desert. However, to the north is the fertile crescent, which allows for growing an interesting variety. Humus, Tabbouleh, Baklava, lamb and chicken and Arabian coffee are all staples commonly found in this beautiful country.

I used jalapeño peppers as a topping for the Shwarma,
but if you don't like your food hot, omit them.

After marinating the meat, grill or broil it, but
do not overcook or you'll a tough and chewy shwarma.

Yogurt cools the heat of the spice and jalapeños;
marinated eggplant and tomatoes add zest
and richness to the shwarma.

Mixed Grill - Lamb and Chicken Shwarma

 Mixed Grill Shwarma Sandwich

• 1/2 pound lamb, cut into strips
• 1/2 pound chicken breast, cut into strips
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. black pepper
• 1/2 tsp. cayenne
• 1/2 tsp. salt
• 3 cloves garlic, minced
• 1/2 onion, minced
• 1 bay leaf
• 1/2 cup lemon juice
• 1/2 cup red wine vinegar
• 6 large sections pita bread
• 2 tomatoes, chopped
• 6 slices picked eggplant (optional - I used marinated eggplant)
• 3 serrano or jalapeño peppers, stems and seeds removed, chopped
• Yogurt to taste

1. Place the meat in a glass bowl.
2. In another bowl, combine the spices, salt, garlic, Onion bay leaf, lemon jice and vinegar, stir well and pour it over the meat.
3. Marinate in the refrigerator for at least 2 hours.
4. Drain the meat from the marinade and pat dry.
5. Grill the meat over a hot charcoal or gas grill until done - about 10 minutes, turning often.
6. Divide the meat into the pita bread sections, add tomatoes, eggplant, peppers and a tablespoon or more of the yogurt.

Final Assessment: Slammin'

Day 82! Japan-Vegetable and Shrimp Tempura to die for.....Up Next, Jordan

Vegetable and Shrimp Tempura with Dipping Sauce

Until tonight, I had never attempted Tempura. After tonight, this will become a regularly featured meal in my house...if only it weren't quite so....fried, I could justify having it at least once a week. Don't get me wrong, I totally dig fried anything, but I do try to be health conscious and the truth is, too much fried food does not look kindly upon my hips. Alas, cruel sacrifices must be made.

Located in East Asia, Japan is an archipelago island nation and one of 6,852 other islands in the Pacific Ocean. It neighbors China, North and South Korea, Russia and Taiwan. 

Japan's cuisine varies by region, but rice, noodles and bread are staples throughout the country. Sea weed is often used as a base for sauces, soups and in meals, which lends both flavor and nutritive value to Japanese food.

I used Konbu  and boiled shrimp shells to make bonito stock  for the tempura dipping sauce.

Konbu is dried sea kelp that is primarily gathered off the Northern Japanese island of Hokkaido. It's very salty and as soon as it begins to cook, emits a wonderful ocean smell.

Sweet potatoes, zucchini, sweet onions, green beans, carrots
and shiitake mushrooms sliced and ready to dip in batter

This batter is made with cake and rice flour, which ensures
a light, smooth batter that really clings to the vegetables without flaking
off during frying and and holds up on the plate without getting soggy.

Vegetable and Shrimp Tempura with Dipping Sauce

Vegetable and Shrimp Tempura (Adapted from the Williams-Sonoma, Asian Cookbook)

• 1 Carrot, peeled and cut 5 inches long and 1/4 inch thick
• 1 small sweet potato, peeled and cut into slices 1/8 inch thick and then cut into half-moons
• 1 small sweet onion, cut into 1/2 inch thick slices
• 1/4 pound green beans, cut into 5 inch lengths
• 1 zucchini, cut into 5 inch long pieces and 1/4 inch thick
• 5 fresh shiitake mushrooms, 1 1/2 inches in diameter, stems removed - cut caps in half
• Canola or peanut oil for frying
• 1 cup cake flour
• 1 cup rice flour
• 3/4 tsp. salt
• 1/4 tsp baking soda
• 2 large egg yolks
• 1 1/2 cups ice water
• 8 large shrimp, peeled and deveined
• Tempura Dipping Sauce

1. Preheat the oven to 250 F. Pour oil to a depth of 5 inches into a wok, sauce pan or deep fryer. Heat oil to 370F. Line a baking sheet with a double thickness of paper towels.
2. Meanwhile, in a bowl, sift together the cake and rice flours, salt, and baking soda. In a small bowl, using a fork, beat together the egg yolks and ice water. Stir the egg-water mixture into the flour mixture, just until the batter comes together.
3. Working in small batches, dip the vegetables into the batter, allowing any excess to drip off, and the slip them into the hot oil. Deep-fry until light gold brown, 1-2 minutes. Using a wire skimmer, transfer the vegetables tot he paper towels to drain. Transfer to an oven proof platter and place in the oven. Between batches, use the skimmer to remove any batter bits from the oil.
4. Before dipping the shrimp into the batter, make several slashes in the underside of each shrimp to prevent curling while frying. Reheat the oil to 370F and, working in batches, dip the shrimp into the batter, allowing any excess to drip off, and then slip them into the hot oil, deep frying until light golden brown.

Tempura Dipping Sauce

• 1/2 cup bonito stock 
• 3 tbsp. each dark soy and mirin (or Chinese rice wine)
• 1/2 tsp. sugar

Bring to a boil and add 1 heaping tablespoon bonito flakes if you have them, then strain through a fine mesh sieve.

Bonito Stock

• 1 piece of Konbu
• 4 cups water
• Shrimp shells reserved from tempura shrimp

1. Bring to a boil, then reduce heat and simmer for 4 minutes. 
2. Remove the Konbu and stir in shrimp shells.
3. Return to a boil and strain through a sieve.

Final Assessment: Delicious, beautiful on the plate and tasty as can be. A+

Stress Brownies

"I'd make a thousand trips

to his lips

If I were a bee

Because he's sweeter than

Chocolate candy to me...he's confectionary."

~Billie Holiday

Today a friend called to ask me how I was holding up under the teenage-angst-onslaught I've recently and relentlessly been subjected to. "Fine," I replied. "I'm making brownies because I don't know what else to do." So there you have it - when all else fails, and it has of late, make something chocolate.

A few weeks ago I posted a recipe for "Boss Brownies", not named after Bruce Springsteen, although I have been rockin'   "Walk you all the way Home", on my iPod, but because they were that good. Sadly, they lacked  that glossy, crusty top that I love in a good brownie, so today's mission was to achieve said crusty-glossy sublimeness.

The recipe that follows comes from my favorite chocolate cookbook, The Joy of Chocolate, by Judith Olney. My step dad, Michael, gave me the book when I turned 25 and had not a kid, I mean, care, in the world... imagine that....It's a beautifully photographed book, whose recipes are decadent, easy and delicious - done deal.

One note however, the original recipe calls for frosting the brownies with a chocolate toping, but I really, really, really DO NOT like frosted brownies because I think icing makes the brownies too sweet and kills the texture. But that's just me, so if you like your brownies topped with chocolate frosting, go for it!

Copious amounts of butter and bittersweet chocolate
are a heavenly elixir for all that ails. 

Instant espresso crystals deepen the rich flavor of the brownies:
caffeine + chocolate = just what Dr. Feel Good ordered

The trick to a lovely crunchy crust is to beat the eggs until they're thick
Then add the sugar slowly and beat for 10 minutes
 until you have a meringue- like concoction

Voila - Glossy, rich, perfect brownies

Stress Brownies (Adapted from The Joy of Chocolate by Judith Olney)

• 6 ounces bittersweet chocolate
• 1 12/ sticks unsalted butter
• 1 Tbsp. instant espresso powder
• 1/4 tsp. ground cinnamon
• 1 Tbsp. Madagascar vanilla
• 4 eggs
• 1/4 tsp. salt
• 2 1/3 cups granulated sugar
• 1 1/4 cups all-purpose four, sifted after measuring

1. Preheat oven to 375F and butter and flour a 9x13-inch pan.
2.  Melt butter and chocolate together over hot water. Stir to blend, then put aside to cool slightly. Stir in coffee, cinnamon, and vanilla.
3. Place eggs and salt in the bowl of an electric mixer and beat until slightly thickened. Add the sugar slowly, in 5 or 6 portions, and continue beating the eggs for 10 minutes. The consistency should be perfectly smooth (feel the eggs with fingers; there should be no undissolved granules of sugar).
4.  Stir in the chocolate until just blended, then fold in the flour, lifting and turning the mass only until the flour is fully incorporated.
5. Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes, then cover the brownies lightly with a sheet of aluminum foil and continue baking for 15-20 minutes.
6. Remove from oven and place pan on a cake rack. Remove foil and let the brownies sit for 2 hours before cutting.