Check it out here!
10 January 2011
06 January 2011
04 January 2011
It is a well known fact that Rory very much dislikes curry. While peering into my cupboard I was inspired to make something with coconut milk that was laced with middle eastern flavors, but with NO curry! I thoroughly enjoyed it and... so did Rory! Hooray!
1 can coconut milk
1 tsp coriander
1/2 tsp each cumin, whole oregano, and paprika
1/4 tsp ginger
1-2 minced garlic cloves
dash of cayenne pepper
salt to taste
juice from 1/2 lemon
Mix all ingredients, except the lemon juice, together in a pot and bring to a simmer. Turn heat to low and allow flavors to meld. Just before serving mix in lemon juice.
I served this poured over roasted brussel sprouts and a baked whole chicken. I could see it easily poured over any roasted veggies or with some type of fish. This was a nice change of pace from the flavors I usually use in my cooking.
02 January 2011
Awhile back, Rory bought some GRAWnola from Whole Foods. It was so tasty and such a convenient snack, I bought some for my brother for Christmas. Now, it was tasty but at $12 a bag, it was also a little pricey! So after doing some internet searching I came up with my own granola recipe. Super easy and super good- a new staple in our house!
1 cup walnuts
1 cup almonds
Generous half cup of dried figs
1/2 c each sunflower seeds, shredded coconut
1/4 c almond oil
1/4 c honey
dash of cinnamon
1. In a food processor grind the figs until a paste forms (its OK to have some chunks still in it). Spoon into a large bowl and set aside.
2. Grind walnuts and almonds in a food processor until you have a course mixture. I grind mine until there are still a few whole nuts floating around. This makes for a variety of textures in the granola. Pour into bowl with figs.
3. Add sunflower seeds, coconut, oil, honey and cinnamon. With your hands work the mixture until the figs are well mixed with the nuts.
4. Bake at 350 for 15 minutes, stirring once.
5. Turn oven off and let sit inside for another 15-20 minutes, turning once in between.
6. Cool for 45 minutes to allow honey to harden and the granola to crisp up.
I got the thumbs up for this recipe from our friends at Crossfit Fort Bragg. Thanks, guys!