~ Homemade Granola and Greek Yogurt with Plum Compote ~
Whenever I can I make my own granola – and you should too. It’s easy to prepare and you can mix and match your favorite grains, nuts and dried fruit to your taste, while avoiding excess sugars and additives. The only downside is that it never lasts long enough in our house before it’s gobbled up. So make a double – or triple – batch if you can.
Homemade Granola
Substitute other nuts and seeds such as walnuts, pecans, flax, sunflower and pumpkin seeds. Other dried fruit such as cranberries, chopped apricots and blueberries may be substituted for the raisins. Add after baking so they won’t burn in the oven.
Makes about 4 cups
2 cups old fashioned oats
1 cup chopped or sliced raw almonds or other nuts
1/2 cup shredded unsweetened coconut
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup light brown sugar
1/4 cup maple syrup or honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup raisins
Preheat oven to 300°F (160°C) Combine oats, nuts, coconut, wheat germ, cinnamon and salt in a bowl. Whisk the sugar, syrup, oil, and vanilla in a small bowl until combined. Pour over the oats and stir to coat. Spread on a rimmed baking sheet lined with parchment paper. Bake until golden brown, stirring once or twice, about 30 minutes. Remove from oven and cool. Add the raisins. Store in an air-tight container for up to 1 week.
To prepare a yogurt parfait, layer granola with fresh fruit or fruit compote and greek-style yogurt.
As you can see, this is not a crazy savory cocktail to be confused with the brunch-friendly champagne and orange juice beverage. Mimosa in French culinary terms refers to finely grated or seived hard-cooked eggs frequently used to dust salads and vegetables or as a component of deviled eggs. You might understand why the eloquent-minded Français would prefer the term “mimosa” for such a preparation. Not only is it poetic and mellifluous, it’s also apt: the crumbled canary yellow yolk of the egg resembles the brilliant mimosa flower which blooms in early Spring. Spring is also the time for asparagus, and asparagus dusted with mimosa is a popular and elegant preparation. I took this recipe one step further and turned it into a healthy yet light main dish, serving the asparagus on a bed of nutrient- rich quinoa tossed with olive oil, lemon and mint. I dare say it would make a wonderful addition to any brunch menu – accompanied by champagne and orange juice (naturally).
Asparagus Mimosa with Quinoa
Serves 3 to 4
1 cup red quinoa
Salt
Extra-virgin olive oil
1 pound thin asparagus, woody ends trimmed
Juice and zest of 1/2 lemon
2 to 3 tablespoons finely chopped fresh mint
1 large egg, hardboiled
Sea salt flakes
Place quinoa, 2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Simmer until the quinoa grains are tender and release their white “tail”. Drain and transfer to a bowl. Add 1 tablespoon olive oil and toss to coat. Set aside to cool slightly.
Heat oven broiler. Arrange asparagus in one layer on a rimmed baking tray. Drizzle with olive oil and lightly season with salt. Turn to coat. Broil on the top shelf until crisp tender, 2 to 3 minutes, shaking the pan once.
Add 1 tablespoon mint and 1 teaspoon lemon zest to the quinoa. Stir to combine. Spoon the quinoa onto a serving plate. Place the asparagus on top of the quinoa. Squeeze the juice of 1/2 lemon over the asparagus and quinoa. Press the egg through a sieve with medium-sized holes over the asparagus. Sprinkle with sea salt flakes, additional mint and lemon zest. Serve warm or at room temperature.
Years ago, I started a simple family food tradition. We lived in Switzerland, where the kids were born, and I wanted to share with them a tradition from my American childhood: Sunday pancakes. Not Swedish pancakes, not French crepes, but good old American-style pancakes doused with maple syrup. Each Sunday, I would make our pancakes from scratch (no such thing as a mix in Europe) and the kids would help out, stirring the batter, flipping the cakes, arguing over who would stand on the stool next to the stove. Eventually my children didn’t need a stool, and then they lost interest in making the pancakes, but they never lost interest in eating them. We moved from Switzerland to London and eventually to Copenhagen, and with each move, we packed our belongings, our memories and our family traditions, only to un-pack and arrange them in our new home, carefully placing and comforting ourselves with the familiar while reassuring ourselves with ritual. The first morning we woke in our new house, we would make Sunday pancakes, even if it was Monday or any other day, because some rituals are that important.
These are the pancakes I made this Sunday morning. When I can, I try to slip some healthy grains into our pancakes, because, after all, I am a mother. I received a box of goodies from the folks at Kamutᴿ last week, including a package of flour. Kamutᴿ is a brand of khorasan wheat, an ancient grain related to durum wheat. It’s low in gluten and high in protein and minerals, including selenium, an antioxidant. The grains are nutty and chewy, a bit like squeaky farro, while the flour adds density and a rich buttery flavor to baked goods. Most importantly, it passed this morning’s pancake-taste-test, when I substituted Kamutᴿ flour for the whole wheat flour I normally use. It can be tricky messing with family tradition.
Sunday Pancakes Serves 4.
1 cup all-purpose flour
1 cup Kamutᴿ flour (or whole wheat flour)
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 large egg, lightly whisked
2 tablespoons unsalted butter, melted, plus extra for cooking
Whisk the flours, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, egg and butter together in a separate bowl. Pour the wet ingredients into the bowl with the flour. Stir to combine without over-mixing. Melt a teaspoon of butter in a skillet over medium heat. Scoop or pour large spoonfuls of the batter into pan. Cook the pancakes until golden brown on both sides and cooked through, flipping once. Serve warm with maple syrup.
Yes, I know it’s 100 degrees outside. It’s also hot in Tunisia, from where this recipe gets its inspiration. Shakshuka is a traditional Tunisian breakfast composed of simmered tomatoes, peppers, aromatics and poached eggs. It’s meant to be spicy which is a nifty DIY method for keeping cool in the Saharan heat. (The more you sweat, the more you cool off). As for me, I’ll take anything spicy for the sake of spice, regardless of temperature and geography – especially when it’s screams comfort food like this. The Tunisians call shakshuka breakfast, but I’ve added sausage, kale and chickpeas (why hold back?) and prefer to call it dinner. It’s delicious as is, served with crusty bread for mopping up the sauce and yolk. For a complete meal, spoon prepared couscous into shallow serving bowls. Make a well in the center of the couscous and ladle the ragout and and egg into the center of the couscous. All you need as an accompaniment is green salad, chilled wine – and a fan.
Sausage, Kale and Tomato Ragout with Poached Eggs and Chick Peas
Active Time: 45 minutes
Total Time: 45 minutes
Serves 4 to 6
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot Italian or chorizo sausages, sliced 1/2 inch thick
1 medium onion, chopped, about 1 cup
1 large garlic clove
2 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 (28-ounce) can Italian plum tomatoes with juice
1 (14-ounce) can chickpeas, drained and rinsed
1 teaspoon salt, or to taste
1 to 2 teaspoons harissa or hot sauce, to taste
1 small bunch tuscan or green curly kale, tough stems discarded, leaves coarsely chopped
4 to 6 large eggs
Chopped fresh cilantro or parsley for garnish
1. Heat 1 tablespoon olive oil in a deep oven-proof skillet over medium-high heat. Add the sausages and brown on all sides, about 4 minutes. Transfer the sausages with a slotted spoon to a plate lined with a paper towel. Discard the oil from the pan, but do not rinse out the skillet.
2. Add 1 tablespoon olive oil and the onion to the skillet and saute over medium heat until the onion begins to soften, about 2 minutes, scraping up any brown bits. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds, stirring constantly. Return the sausages to the pan and add the tomatoes, chickpeas, and salt. Stir to combine and taste for seasoning. If more heat is desired, add the harissa or hot sauce to taste.
3. Simmer the ragout, partially covered, over medium-low heat, to slightly thicken and allow the flavors to develop, about 20 minutes, stirring and breaking up the tomatoes with a spoon. Stir in the kale and cook until slightly wilted, about 2 minutes.
4. Make an indentation or well in the ragout with a spoon. Crack one egg in a small bowl and gently slide the egg into the indentation. Repeat with the remaining eggs, taking care to not overlap the eggs. Cover the skillet and simmer over medium-low heat until the egg whites are set but the yolks remain runny, about 10 minutes.
5. Remove from the heat. Serve family style or spoon the ragout with one egg into individual serving bowls. Garnish with chopped fresh cilantro or parsley.
We can never have enough dessert, can we? I comfort myself with that thought today as I push aside a blog post I planned to finish, in place of this lovely fresh dessert. You see, yesterday our freezer went on strike, or just plain quit, or read the horoscope and discovered that Mercury is in retrograde which is usually accompanied by massive appliance malfunctions, and decided to hop on the bandwagon. Whatever the cause, we woke this morning to a freezer filled with completely thawed food. So, instead of the shiny bright post I planned to write today, I spent the morning cooking meat – lots of defrosted meat – in a simple ragoût that I will use at a later point for pasta sauce and stews. That’s provided we can get the freezer working again so I can freeze it. Otherwise, we will be enjoying some pretty hefty dinners in the next few nights. Which makes this dessert even more welcome in its simplicity and lightness.
In my last post, I featured apricots it their glorious simplicity, lightly adorned with a sprinkle of sugar. In this post, I do something equally simple with plums. For the past month it’s been raining plums in our garden: Little mirabelles are everywhere, dangling from trees, cascading down our hill, and always underfoot, enjoyed by all of the inhabitants of this garden oasis in which we live. We’ve popped them in our mouths until our stomachs ache. We’ve bestowed brimming baskets as gifts, and we’ve graciously deferred the unreachable gems to our resident squirrels. In the kitchen I’ve made crostatas, tarts and crisps, and when I finally tired of so much plum-ness I scooped as many as I could fit into a stock pot and cooked them down into a compote. Twice. The second batch of compote was inspired by the fragrant rosemary bushes in our garden, which happen to lie beneath many of the plum trees. As I gathered my fruit, the aroma of rosemary wafted through the air, nudging me to pick it too. And, as growing things do, these two ingredients make a fine pair not just in the garden but also in the kitchen, which I discovered when I tossed a handful of rosemary sprigs in the last batch of bubbling compote.
Plum Compote with Rosemary
This recipe may easily be adjusted in quantity and sweetness. Depending on the flavor and tartness of the plums, more sugar may be needed. Add additional sugar a few spoonfuls at a time, tasting frequently until you find the right balance. If desired, use less sugar for a savory accompaniment to grilled meats.
1 pound plums, pitted, halved if small, quartered if large
1/2 cup granulated sugar, or to taste
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 large rosemary sprig
Combine plums, sugar, lemon juice and cinnamon in a large saucepan over medium heat. Cook, stirring, until plums begin to break down and sugar dissolves. Add rosemary sprigs. Simmer, uncovered, over medium-low heat until plums are soft and the compote is thick, stirring occasionally. (Be sure that the rosemary sprig is submerged in the liquid at all times). Remove from heat and cool completely. Discard rosemary. (Compote may be made up to 1 day in advance. Cover and refrigerate until use). Serve cold or at room temperature. To serve, ladle into small bowls or cups. Spoon a dollop of lightly sweetened crème fraîche, Greek yogurt or whipped cream in the center of the compote. Garnish with a pinch of brown sugar and a few rosemary leaves.
For the past month I’ve been receiving a box of organic produce each week from a new CSA (Community Supported Agriculture) in the Bay area called Full Circle. They are the West Coast’s leading organic produce delivery service, and have recently expanded into Northern California, supplying farm fresh ingredients from local farmers to the Bay area community. They reached out to me with an invitation to try their service. Since I am a sucker for produce and buy organic as much as possible, how could I resist? Now, each Wednesday morning I wake to a carton outside my front door filled with a selection of fruits and vegetables supplied by local organic farms. It feels like Christmas. I never know what I will get (although, they are happy to supply any requests I might have), but I prefer the surprise. It saves me a few trips to the market, and my refrigerator stays full with just-fresh produce that I use for cooking inspiration.
I made this tart as an appetizer for dinner last night. It was a great way to use the Swiss Chard I received in my box this week. I also added kale, since I always have kale in my refrigerator. I served the tart at room temperature and cut it in random pieces that I arranged on a cutting board for everyone to eat with their fingers. It was a nice rustic presentation that tasted great with a glass of chilled rosé on a warm summer evening.
Swiss Chard and Kale Frittata Loosely adapted from a recipe by Mario Batali
Serves 4 to 6 as a light course or 8 as an appetizer
2 pounds Swiss chard and/or kale, washed, tough stems removed
Salt
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, chopped
1/2 teaspoon red chili flakes
1/2 cup Italian parsley sprigs, coarsely chopped
4 large eggs
1/2 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon freshly ground black pepper
1/4 cup breadcrumbs (I use Panko)
Heat the oven to 350 F. Bring a large pot of salted water to a boil. Add the chard and kale. Blanch until the greens soften and brighten in color, 2 to 3 minutes. Drain the greens, then refresh under cold water. Lay the leaves on a kitchen towel and blot dry. When cool enough to handle, coarsely chop.
Heat 2 tablespoons olive oil in a large (12-inch) oven-proof skillet over medium-high heat. Add onions, garlic, chili flakes and 1/2 teaspoon salt. Sauté until onions are limp and turning golden brown. Add the chard and kale. Sauté until the greens are wilted and all of the ingredients are well incorporated. Remove the skillet from heat.
Whisk eggs, 1/4 cup grated cheese, 1/2 teaspoon salt and black pepper together in a bowl. Pour over the greens. Gently nudge the greens around to evenly distribute the eggs. Mix the remaining 1/4 cheese and breadcrumbs together in a small bowl. Sprinkle evenly over the tart. Bake in oven until eggs are set and the top of the tart is tinged golden brown, about 45 minutes. If desired, run the tart under the broiler to further brown the top, 1 minute. Serve warm or at room temperature.
In this installment of Cooking for your Health, the theme is brain food: Healthy high energy snack food that’s a perfect pick-me-up during the work or school day or following a workout, providing a nutritional boost of energy which improves concentration and stamina. A diet rich in iron, B vitamins, essential fatty acids and complex carbohydrates comprises a winning menu for your brain, increasing focus and memory. While nailing the nutrition may be easier to accomplish when preparing a sit-down meal, it’s often difficult to find in a snack when you are grabbing food on the go. What can you eat that’s portable, delicious and healthy? Look no further than these homemade granola bars.
Homemade Granola Bars
Makes approximately 24 small bars.
2 cups old fashioned oats
1/2 cup coarsely chopped raw almonds
1/2 cup unsweetened grated coconut
1/4 cup almond meal
1/4 cup unsalted butter
1/2 cup (packed) light brown sugar
1/3 cup maple syrup
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups dried fruit, such as chopped apricots, cranberries, blueberries, or raisins
Preheat the oven to 350°F. Butter an 8 by 11-inch baking pan and line with parchment.
Combine the oats, almonds, coconut, and almond meal in a bowl. Pour onto a rimmed baking sheet and spread evenly. Bake until fragrant and lightly toasted, 8 to 10 minutes. Remove from the oven and pour into a large bowl. Reduce the oven temperature to 300°F.
Melt the butter in a small saucepan over medium heat. Whisk in the sugar and syrup, stirring to dissolve the sugar. Remove from the heat and whisk in the vanilla, cinnamon, and salt. Pour the sugar over the oats, mixing to thoroughly combine. Stir in the dried fruit. Pour the batter into the prepared pan, spreading to firmly and evenly distribute.
Transfer to the oven and bake until golden brown, 30 to 40 minutes. Remove and cool completely in pan until firm, at least 2 hours. Cut into squares or rectangles. Store at room temperature in an airtight container.
Every morning I remind my kids to eat breakfast – and then I don’t eat one myself. I confess that a strong cappuccino is enough to propel me out the door each day, when I know – I know – it’s not smart. How to change my ways and correct this parental double standard? Well, if I had the fixings for this yogurt parfait in my refrigerator each morning, you can bet I would eat it. The good news is the compote and granola are easy to make in large quantities ahead of time. So no excuses. Eat your breakfast.
Yogurt Parfaits with Rhubarb Compote and Almond Granola
This is delicious for breakfast, lunch or a snack. Feel free to double the quantities so you have extra on hand for breakfasts during the week.
For the Rhubarb Compote:
Makes about 2 cups
2 pounds rhubarb stalks, ends trimmed, cut in 1/2-inch pieces
3/4 cup granulated sugar
1/2 teaspoon almond extract
For the Almond Granola:
Makes about 4 cups
2 cups oats
1 cup almonds, coarsely chopped
1/4 cup unsweetened coconut
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup grapeseed oil
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/2 cup raisins
Greek-style yogurt
Prepare the compote:
Combine all of the ingredients in a large saucepan. Cook over medium heat, stirring, until the sugar dissolves and the rhubarb begins to release its juice. Simmer, partially covered, until rhubarb is soft, about 20 minutes. Remove from heat and cool completely. Compote may be made up to 3 days in advance. Cover and refrigerate until use.
Prepare the granola:
Line a rimmed baking sheet with parchment paper. Preheat oven to 300 F (150 C). Toss the oats, almonds, coconut, wheat germ, cinnamon and salt together in a large bowl. Whisk oil, honey, maple syrup, brown sugar and vanilla together in a small saucepan over medium-low heat until sugar dissolves. Add to the oats and toss to thoroughly coat. Spread the granola on the baking pan. Bake until toasted golden brown, jiggling the pan once or twice, about 30 minutes. Remove and cool. Transfer to a bowl and toss with the raisins. Store in an airtight container at room temperature for up to one week.
To assemble the parfaits, spoon alternating layers of yogurt, compote and granola in a glass, finishing with a topping of granola.
I rarely bake muffins, but when I do, I try to make them healthy. Muffins are often mini-cakes, packed with sugar and fat, which to some extent can’t be avoided if you wish to eat a muffin that doesn’t resemble a hockey puck or bird food. To compensate, I try to reduce the sugar and fat and add healthy grains or cereals, fruit and nuts. Today I had a request for homemade muffins from my son who is home sick from school. Since he hasn’t had much of an appetite, I couldn’t resist trying to whip up a batch of Apple Bran Muffins. They are reasonably healthy for a muffin, while sufficiently naughty to indulge a craving for something moist and sweet.
Apple Bran Muffins
Makes 12 muffins (or about 24 mini-muffins)
1/2 cup light brown sugar
1/4 cup vegetable oil
2 large eggs, room temperature
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
1 cup buttermilk
1 cup wheat bran
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup grated apple, packed
1/2 cup finely chopped walnuts or pecans (optional)
1. Preheat the oven to 350°F. Oil a muffin or mini-muffin tin (or line with paper liners).
2. Whisk the sugar and oil in the bowl of an electric mixer fitted with a whisk attachment.
3. Add the eggs, one at a time, mixing well after each addition. Mix in the molasses and vanilla, and then mix in the buttermilk and bran.
4. Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl. With the mixer on low speed, slowly add the dry ingredients until just combined, without over-mixing. Fold in the raisins, apple and walnuts, if using. Spoon the batter into the muffin tin or paper liners, filling them.
5. Bake in the oven until a tester comes out clean, about 25 minutes (or 18 to 20 minutes for mini-muffins).
~ Spiced Plum Compote, Maple Granola, Greek Yogurt ~
If you need a reason to get up in the morning, then try this sumptuous breakfast parfait. A slick of stewed plums swirls through clouds of rich greek yogurt flecked with nuggets of granola. If it weren’t so early in the morning, you might be tempted to call this dessert.
Spiced Plum Compote
Not overly sweet, this rich plum stew is delicious with yogurt. If you are calling this dessert, do not hesitate to ladle some over a bowl of ice cream, too.
Makes about 1 1/2 cups.
1 pound plums, pitted, sliced
1/4 cup orange juice
2 tablespoons brown sugar
1/2 cinnamon stick
1/2 teaspoon ground cardamom
1/4 teaspoon salt
Combine all of the ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until the plums soften and the compote thickens, about 20 minutes. Cool, cover and refrigerate until use. The flavors will develop with time. (May be refrigerated for up to 3 days.)
Granola Feel free to fiddle with the ingredients. Substitute or add hazelnuts, pecans, flax, dried cranberries … you get the picture.
Makes about 2 cups.
1 cup old fashioned oats
1/2 cup shredded unsweetened coconut
1/2 cup chopped almonds
2 tablespoons wheat germ
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons vegetable oil
1/2 cup raisins
Preheat oven to 300°F (160°C). Combine the oats, coconut, almonds, wheat germ, sugar, cinnamon, and salt in a bowl. Whisk maple syrup and vegetable oil together in a small bowl. Drizzle over the oats and toss to combine. Spread in a baking pan lined with parchment paper. Bake until golden brown, about 30 minutes, stirring once or twice. Remove from oven and cool. Add the raisins. Store in an air-tight container for up to 1 week.
To assemble parfaits: Alternate plum compote, granola and whole milk Greek-style yogurt in a bowl or glass. Serve for breakfast, lunch or whenever you please.
