Black Bean Soup with Toasted Coconut and Pepitas

It seems I've finally come to the end of my concentrated soup base experiment. There's been sweet potato soups and black bean soups galore, concluding with my personal spin on Joe Yonan's black bean soup base. I'll admit that I plagarized from myself a bit, again using rich and crunchy toasted coconut that worked so well with the sweet potato variety, this time swapping out the almonds for a smattering of pumpkin seeds. The creamy, spicy base really pops in contrast to the rich and toasty coconut and pepitas, the flavors and textures contrasting and complementing simultaneously. Although I didn't have any in the fridge to add this time, spinach or other hearty greens would be a nice nutritional boost, as with sweet potato soup. If you can't imagine eating a bowl of soup crusty bread, a roll, or crackers for dunking, I recommend a hearty handful of tortilla chips to get you through this bowl.

Now that I've made my way through all of Joe Yonan's recipes with concentrated soup base, I'm on to tackle his pasta sauce-based recipes, which extend far beyond dressing up some penne. While I'll look back fondly on this last culinary adventure, I'm excited to move on to the next one.

Black Bean Soup with Toasted Coconut and Pumpkin Seeds
serves 1

1 to 1 1/2 cups Spicy Black Bean Soup Base (see below)
Up to 1/2 cup water, or chicken, shrimp, or vegetable stock
Kosher or sea salt

1 tablespoon raw pepitas (pumpkin seeds)

1 tablespoon unsweetened flaked coconut

1. In a small saucepan over medium heat, warm the soup base. Whisk in enough stockor water to reach desired consistency. Cook for a few minutes to heat the soup through. Taste and add more salt, if desired. Decrease the heat to low, cover, and keep it hot while you make the topping.

2. Heat a small skillet over medium-high heat. Add the pepitas and coconut and cook, stirring occasionally, until they are fragrant and lightly browned, about 4 to 5 minutes.

3. Pour the soup into a serving bowl, top with the pepitas and coconut, and serve warm.
Spicy Black Bean Soup Base
from Serve Yourself by Joe Yonan
makes 4 to 5 cups

2 dried ancho, guajillo, or New Mexico chiles, or more to taste
1/2 pound dried black beans (1 heaping cup)
2 tablespoons extra-virgin olive oil
1 carrot, peeled and cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
2 shallot loves or 1/2 small onion, cut into 1/2-inch cubes
1 large garlic clove, chopped
Pinch of ground cinnamon
Pinch of ground allspice
1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces. Combine them with the bean in a large bowl and add enough water to cover by 1 inch. Let soak for at least 6 hours or overnight.

2. Pour the oil into a 3-quart saucepan over medium heat. When the oil starts to shimmer, add the carrot, celery shallots, garlic, cinnamon, and allspice. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.

3. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch. Increase the heat to high to bring the contents to a boil. Then decrease the heat to low so that the liquid is at a bare simmer.

4. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.

5. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed. (Alternatively, you can puree it in a blender or food processor. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.

6. Divide it into 4 portions and use immediately, refrigerate up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Sweet Potato, Spinach, and Coconut Soup with Toasted Coconut and Almonds

Joe Yonan showed me how great sweet potato soup can be with greens and toasted nuts. And now I'm here to tell you it's great with both. I know I can't stop raving about it, but this will be the last you hear from me on this sweet potato soup, since I've enjoyed the basic version, two of Yonan's riffs, and now my own custom creation.

One of the greatest lessons I've relearned from this series of soups is to go beyond infusing the base with flavor and top it with something special as well. The rich and silky foundation, swirled with tender greens, would be delicious on its own, but it's the toasty crunch on top that makes the soup really extraordinary. My culinary obsessions ebb and flow, and because I'm currently occupied with incorporating all manner of coconut products into as many meals as possible, I'm quite pleased with the layered coconut flavor and texture this recipe achieves.

I've enthusiastically enjoyed each of the sweet potato soup variations, but I can't wait to move on Yonan's other concentrated soup base recipe - spicy black bean. After all those sweet and silky bites, I think I'm ready for a little heat.

Sweet Potato, Spinach, and Coconut Soup with Toasted Coconut and Almonds
makes 1 serving

1 cup Sweet Potato Soup Base, defrosted if frozen (see recipe below)
1/4 cup coconut milk (or coconut cream, for an even richer soup)
1/4 cup water or vegetable stock, or additional coconut milk, plus more as needed

2 ounces baby spinach or kale
Kosher or sea salt
1 tablespoons sliced almonds

1 tablespoon unsweetened coconut flakes

1. Pour the soup base into a small saucepan over medium heat. Whisk in the orange juice and water, adding more water if you want a thinner consistency. Cook until the soup is bubbling hot, 3 to 4 minutes. Add spinach and cook until it is wilted, 2 to 3 minutes. Taste and add salt if needed. Decrease the heat to low, cover, and keep it hot.

2. Heat a small skillet over medium-high heat. Add the almonds and coconut and cook, stirring occasionally, until they are fragrant and lightly browned, about 4 to 5 minutes.

3. Pour the soup into a serving bowl, top with the almonds and coconut, and serve warm.

Sweet Potato Soup Base
from Serve Yourself by Joe Yonan
makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

1. Preheat the oven to 425°F.

2. Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil
and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
(Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute,
then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45
minutes.)

3. Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots,
celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the
pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care
not to allow the vegetables to burn.)

4. Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir
to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock
and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and
cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture
to cool slightly, then remove and discard the thyme.

5. Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you
can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the
lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the
soup.) Taste and add salt if needed.

6. Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate
for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags,
pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Curried Butternut Squash Risotto with Winter Greens

It's no secret that curry is a winter squash's best friend. Winter squash, especially butternut and pumpkin, readily adapt to both sweet and savory dishes, and curry expertly brings together spices from each of those applications. Utilizing those flavors in a risotto preparation creates an extraordinarily creamy and comforting result, the perfect antidote to the frigid winter weather. I like a little something green in my curries to contrast the hearty vegetable base, be it leafy greens or green peas, and here winter greens happily coexist with their seasonal squash counterparts. Lest it all become velvety indulgence, this risotto is topped with toasted pumpkin seeds and coconut, the ideal crunchy contrast to the pillowy bites underneath.

Curried Butternut Squash Risotto with Winter Greens
adapted from Serve Yourself by Joe Yonan

serves 1

For the squash pureé:
1 small (8 ounce) butternut or other winter squash, cut in half, seeds removed
Kosher or sea salt
Freshly ground black pepper
1 teaspoons olive oil

About 2 cups low-sodium or homemade vegetable broth
1 teaspoon olive oil
1/2 teaspoon curry powder
1 small shallot or 1 large shallot lobe, coarsely chopped (or 1/4 cup white or yellow onion and add an additional garlic clove, if desired)
1 large clove garlic, coarsely chopped
1/3 cup arborio or other risotto rice (or brown rice)
1 ounce (about 1 cup) baby spinach, kale, chard, or other greens (optional)
1 teaspoon unsalted butter or additional olive oil
2 tablespoons pistachios, cashews, or pepitas, toasted
2 tablespoons unsweetened coconut flakes, toasted

1. Preheat the oven to 400 degrees. Line a small roasting pan with aluminum foil.

2. Season the squash halves lightly with salt and pepper, then place them cut side up in the roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, or until the squash is tender enough to be easily pierced with a fork. (Alternatively, microwave it on HIGH, uncovered, for 4 to 6 minutes or until tender.) Let it cool, then scoop out the flesh; the yield should be about 1/2 cup. (Alternatively, you can use 1/2 cup of prepared winter squash or pumpkin puree.)

3. Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat, then reduce the heat to low and cover.

4. Heat the remaining teaspoon of oil in a heavy-bottomed small saucepan over medium heat. Add the curry powder and cook for about 1 minute, stirring to dissolve. Add the shallot and garlic; cook for 3 or 4 minutes, stirring occasionally, until they have slightly softened. Add the rice and cook for 1 or 2 minutes, stirring until the grains are evenly coated.

5. Add 1/4 cup of the hot broth; cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4 cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente: still slightly firm to the bite inside the rice grain. (Note: If you use brown rice, the cooking time will be longer and additional broth will be required).

6. Add the roasted butternut squash and greens, if using. Cook for few minutes, until the rice is tender but not mushy and greens are wilted, adding some of the remaining broth to keep the risotto moist but not soupy.

7. When the rice is done to your liking, add the butter, stir to combine, taste and add salt as necessary. Sprinkle with the pistachios and coconut; eat while the risotto is hot.

Spicy Avocado-Cucumber Soup

It would figure that the temperatures would become reasonable again when I have my first cold soup to share. I made this at the height of our latest heatwave and it was a godsend to only spend a couple minutes at the stove for an incredibly flavorful dinner, a situation I know we'll encounter many more times as the dog days of summer approach. No-cook meals are an obvious way to beat the heat, but spicy bites are also a great choice for steamy weather, this soup a delicious melding of those two approaches.

Thai curry paste (red or green) is one of my favorite shortcuts to a quick and tasty meal, and one of my few complaints about the original recipe is it doesn't use that workhorse ingredient to full effect. Thai green curry paste is most predominately flavored by fresh lemongrass, tangy galangal (Thai ginger), and spicy green chilies and these bold flavors blend seamlessly with the creamy coconut milk, bright lime, and extra chilies. Cucumber is great base for this flavor melange, providing a light and clean canvas to feature this host of bold tastes. Avocado, with all its delightful creaminess and richness, is what makes this soup a substantial first course or satisfying light meal when accompanied a salad and bread. If you want to eschew any sort of cooking you can skip the toasted coconut garnish, but I think the brief encounter with heat is well worth it. Toasty, crunchy coconut is the perfect contrast to the spicy, creamy base, this easy dramatic accent bringing it all together in a feast for the eyes and stomach.

Spicy Avocado-Cucumber Soup

adapted from Food and Wine

serves 5

1 medium (approx. 12-ounce cucumber)
1 teaspoon Thai green curry paste, or more (to taste)
1 teaspoon sugar or honey
1 teaspoon finely grated lime zest
1 serrano, jalapeno, or Thai chile, seeded and chopped
3/4 cup unsweetened coconut milk
1.5 tablespoons fresh lime juice
Salt
1/4 cup unsweetened coconut flakes, for garnish
Cilantro sprigs, for garnish

1. In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.

2. Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.

3. Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

Peanut Butter and Cacao Nib Quinoa Cookies

There's not all that big a gap between granola bars and healthy cookies, so I've decided to transfer my DIY granola bar efforts to back to healthy cookies. A quick search for healthy cookie recipes reveals myriad sources, but these quinoa cookies immediately stood out to me since I had just purchased a bag of cacao nibs. Cacao nibs are raw, unsweetened chocolate, so if you're looking for a Hershey bar fix, they are not the snack for you. But if you blend them with rich nut butter and coconut, sweet honey, and whole grains, they come out tasting like a peanut butter version of a Mounds bar with a nutritional bonus. They bake low and slow, drying out just slightly to help bind all the ingredients together and end up much like a no-bake cookie. I made a full batch and froze the extras, and although I ate most at room temperature, these cookies are a wonderful warm weather treat when still slightly frozen. A couple of these portable little nuggets are packed with enough whole grains, protein, and healthy fats to fuel you for a few hours on a long hike, but are also the perfect way treat yourself with zero guilt.

Peanut Butter and Cacao Nib Quinoa Cookies

adapted from Shape

makes about 24 cookies

2 c. cooked quinoa, cooled
1/2 c. natural salted peanut or almond butter
1/3 c. raw honey
1 c. rolled oats
1/2 c. dried, unsweetened, shredded coconut
1/2 c. raw cacao nibs

1. Preheat oven to 170 degrees. Mix all the ingredients together in a bowl. Line a cookie sheet with parchment paper. Flatten tablespoons of the mixture onto parchment paper and bake for approximately one hour.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes

Yogurt and granola is my breakfast of champions. Although it's a pretty healthy combination of whole grains, nuts, and dried fruit, it somehow feels like I'm eating something vaguely dessert-like for breakfast. I'm definitely not saying that yogurt and granola is going to replace an ice cream sundae, but it's certainly nice to start the day with a treat. That being said, I'm still always trying to sneak in a little extra nutrition. With my last batch of granola I added quinoa for extra protein and this time I used extra-virgin olive oil for even more healthy fats. The olive oil flavor isn't prominent in the granola, taking a back seat to the sweeter elements of maple syrup, dark brown sugar and cinnamon. Coconut, cashews, and dried mangoes gives this granola a somewhat tropical feel, making it a particularly wonderful choice for a spring or summer breakfast. If you're not a breakfast person (something I personally can't understand), this granola also makes a superb topping for ice cream, a mere scoop turning a plain bowl of ice cream into a complex and nuanced dessert.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes
makes about 3 cups

1 1/2 cups old-fashioned rolled oats

1/4 cup quinoa

1/2 cup unsweetened coconut chips
1/2 cup coarsely chopped raw cashews
1/4 cup pure maple syrup
3 tablespoons extra-virgin olive oil
3 tablespoons packed dark brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped dried mangoes
Coarse salt

1. Heat oven to 300 degrees.

2. Place oats, quinoa, coconut, cashews, maple syrup and 1/2 teaspoon salt in a large bowl and mix until well combined and set aside. 

3. In a small saucepan combine maple syrup, olive oil, brown sugar, and cinnamon and heat over low heat just until sugar is melted and ingredients are well combined. Pour hot mixture over oats mixture and stir to coat thoroughly.

4. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes at the beginning and more frequently towards the end, until granola is toasted, about 45 minutes.

5. Remove granola from oven and season with more salt to taste. Let cool completely and stir in dried mangoes. Serve at room temperature or store in an airtight container for up to 1 month.

Red Cabbage Stir-Fry with Coconut

Cabbage isn't something that I buy very often, but when it shows up in my CSA box, I'm more than happy to cook it and eat it. My first thoughts are usually of slaws and slow cooked dishes with sausage, but I'm always looking to try something something new and different.  Cabbage, particularly Napa, frequently makes its way into Asian dishes (or Americanized renditions of them) often, but this one is decidedly different than Moo Shu Pork or Chinese Chicken Salad. I've never thought of cabbage as part of Indian cuisine, but the suite of Indian flavors complement the cabbage wonderfully. The richness of the coconut tempers the spice of the chile, with the quintessentially Indian combination of mustard, cumin, curry leaves, turmeric, and garlic blooming into an irresistible aroma. Although it may sound a bit too out-of-the-ordinary on paper, this leap of faith will reward your taste buds handsomely and provide a bit burst of warmer climes in the depths of winter.

Red Cabbage Stir-Fry with Coconut
adapted from Food and Wine
serves 4

2 tablespoons canola oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves or 2 bay leaves
One 2-pound red cabbage, cored and coarsely chopped (8 cups)
1/2 teaspoon ground turmeric
Salt
3/4 cup water
3 garlic cloves, smashed
1 serrano or jalapeno chile, stemmed and coarsely chopped
1/2 cup finely shredded dried coconut (1 1/2 ounces)

1. In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using.

2. Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.

3. Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.

Spicy Cauliflower and Bok Choy Stir-Fry with Coconut

The first time I cooked bok choy was two years ago, after picking up my first CSA share from Crossroads Community Farm (then Primrose Community Farm). I'm now in my third year as a member and still looking forward to that fresh and crunchy green. When I have it, I'll often use it in my ever-evolving fried rice recipe or simply stir-fry it in sesame oil and finish it with a bit of Sriracha, but I also love incorporating it into more elaborate recipes like this one. Though not through any particular effort on my part, coconut has been making into all manner of my recipes lately (including a coffee stout that is currently fermenting). The first non-baked-good recipe I can remember trying and loving is Baked Curried Rice with Apples and Coconut, but it was Crispy Kale-and-Tofu Salad with Coconut that really made me fall in love with coconut in savory dishes. Just a little bit of toasted coconut gives this dish a lot of richness, and it is nicely balanced by the freshness of the bok choy and herbs, spiciness of the chili sauce, and sweetness of the agave. Fish sauce sneaks in some umami without adding a fishy flavor and the shrimp/chicken/tofu turns this into a filling main that needs only a bed of rice or noodles to become a complete meal.

Spicy Cauliflower and Bok Choy Stir-Fry with Coconut
adapted from Martha Stewart
serves 2

1 tablespoon canola oil
1/4 large head cauliflower, cut into 1/2-inch-thick slices
1/2 large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)
1/2 pound large shrimp, peeled and deveined or boneless, skinless chicken breast or tofu, cut into bite-size pieces
3 large garlic cloves, finely chopped
1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
1 tablespoon agave syrup or honey
2 teaspoons fish sauce
1/2 cup fresh basil leaves or cilantro, plus more for garnish
3 tablespoons unsweetened flaked coconut, toasted
Rice or noodles, for serving (optional)

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.

2. Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, (or chicken or tofu) and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.

3. Toss garlic with shrimp. Stir in sambal oelek, agave syrup, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately over rice or noodles (if desired). Top with coconut flakes and more basil.

Everyday Granola

One of my first culinary priorities once I got my kitchen unpacked in my new house was making granola. I'll confess to buying some commercial granola while in the midst of packing and moving, but I definitely felt a little guilty. It's so easy to make at home and overpriced in the store, that I can rarely justify picking up a bag. Despite an ever-growing list of house projects, I managed to set aside a little time early one Saturday morning a week after we moved in to make up a quick batch using a new recipe. Everyday Granola is the perfect name for this granola. It's a very classic recipe, customizable with any nuts or dried fruits you happen to have around the house, with just the right amount of sweetness and spice for breakfast. The combination of dark brown sugar and honey gives the granola character in addition to sweetness, with the spicy ginger and cinnamon playing perfectly against the sea salt. While I'm always on the search for bold and interesting new flavor combination, I have a great appreciation for solid, dependable recipes like this one that never disappoint and earn a constant place in my pantry. If you're looking to ease your way into making your own granola, this recipe is the perfect first step.

Everyday Granola
adapted from Bon Appetit, via Epicurious
makes about 5 cups

3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut
3 tablespoons (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons canola oil
1 cup assorted dried fruit (raisins, cranberries, etc.)

1. Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss.

2. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD: Can be made 1 week ahead. Store airtight.

Coconut Oatmeal Cookies

My mid-morning snack focus has turned from cookies to granola bars lately, so I've been holding on to this recipe for quite some time. This cookie rides the line between healthy and indulgent, and is a wonderful way to sneak in some nutrition while still feeling like you're treating yourself. Whole wheat pastry flour keeps the cookies light and tender and gives them a slightly nutty flavor, old-fashioned oats add a nice chewiness, coconut lends a touch of richness, with just enough sweetness from the brown rice syrup. These cookies make an excellent snack with a cup of tea or a delightful light dessert with a small scoop of vanilla ice cream. It won't be too long before summer temperatures arrive and firing up the oven will sound less than appealing, so use these first days of spring to indulge in some delicious baked goods.

Coconut Oatmeal Cookies

makes about 2 dozen

adapted from Whole Foods Market

1 1/4 cups whole wheat pastry flour
3/4 cup fine unsweetened coconut
3/4 cup old-fashioned oats
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup canola oil
1/2 cup brown rice syrup
1 egg, slightly beaten
1 1/2 teaspoons vanilla extract
1/4 teaspoon  extract

1. Preheat oven to 350°F. Combine flour, coconut, ground oatmeal, soda and salt in a medium sized bowl. Blend oil, rice syrup and barley malt together in a small bowl. Add egg, vanilla and orange extract. Combine liquid ingredients with flour mixture. Batter will be stiff.

2. Drop dough by rounded teaspoonfuls onto a lightly oiled cookie sheet. Press cookies with a fork to about 1/2 inch thickness. Bake for 12—14 minutes or until bottoms are golden.

Kitchen Sink Granola

Although there are many wonderful granolas lining the aisles of the grocery store, there's rarely reason to buy them as granola is one of the easiest things to make yourself. Not only will you be able to combine your favorite ingredients in the perfect ratio for you, but you will save a ton of money in the process. Granola doesn't require a specific recipe, just a basic outline, but I still think it's worth browsing through recipes from reputable sources to look for creative combinations I may not have considered. I took a Martha Stewart recipe, adapted it for my preferences and what I had on hand to create what I've dubbed Kitchen Sink Granola. With an assortment of nuts, seeds, and dried fruit, this granola contains a little bit of everything, but could certainly accomodate additional ingredients or substitutions with whatever strikes your fancy. I have plain yogurt topped with granola a couple of times a week for breakfast, so I've had ample opportunity to make many different kinds, but I still seem to find delightful new combinations on a regular basis. While a granola with a more focused flavor palate can be delicious, I love granolas like this where no two bites are the same. And although I typically enjoy it as part of a well-balanced breakfast, granola can also move seamlessly to the dessert realm when sprinkled generously on top of a high-quality vanilla ice cream.


The only real stumbling block when making your own granola is the potential for burning during the toasting process. While you may be lulled into a false sense of security during the first 10 minutes or so of baking, granola can go from pleasantly toasty to unrecoverably burnt in short order (particularly the coconut), so make sure to keep a close eye on your granola, stirring frequently, particularly towards the end of the cooking time.

Whether you're making a New Year's resolution to eat healthier, spend more time in the kitchen, eat fewer processed foods, or save money, this recipe can have a place in helping you achieve that goal.

Kitchen Sink Granola
adapted from The Martha Stewart Living Cookbook : The New Classics
makes about 2 3/4 cups

1 cup old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup whole almonds, chopped
2 tablespoons flax seeds
2 tablespoons canola oil
2 tablespoons honey
1/8 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 cup dried cranberries
1/4 cup raisins (golden or regular)
2 tablespoons unsalted roasted sunflower seeds

1. Preheat the oven to 350 degrees F. Toss together the oats, coconut, almonds, and flax seeds in a medium bowl; set aside. Whisk together the oil, honey, salt, and cinnamon in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.

2. Bake, stirring frequently, until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely. Transfer to a large bowl; stir in the dried cranberries, raisins, and sunflower seeds.

Oatmeal, Coconut and Sunflower Seed Cookies

These cookies are yet another experiment in my search for delicious mid-morning snacks to keep me going through the work day. I've made many kinds of bars (see here, here and here) and cookies recently that have fulfilled this need with great success, but the scientist and enthusiastic chef and eater in me just won't leave well enough alone so I've taken to the kitchen again, armed with another recipe from Whole Foods to make oatmeal, coconut and sunflower seed cookies. This recipe immediately peaked my interest because I have a deep love for Grace's Best Cookies, and although this is not a clone recipe (Grace's Best Cookies don't contain coconut), this delicious collusion of ingredients does not disappoint. As these are, for my purposes, a snack rather than a dessert, the hint of sweetness combined with the richness of the butter and coconut and the nutty sunflower seeds achieves a wonderfully satisfying balance that keeps my stomach from growling until nearly lunchtime. If these are intended as a special occasion dessert I would recommend increasing the amount of sugar, adding a bit of honey or serving them with a scoop of good vanilla ice cream. Although I certainly go all out and indulge myself with desserts made with sugar and white flour (although I generally find myself preferring the taste of whole wheat) from time to time, I love being able to treat myself in a small way every day with a cookie that feels like a indulgence, but is still filled with nutrition.

Oatmeal, Coconut and Sunflower Seed Cookies
from Whole Foods
makes about 2 dozen cookies

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 cup grated unsweetened coconut
1/2 cup sunflower seeds
1 1/4 cups rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie)
1 cup whole wheat pastry flour
3/4 teaspoon baking powder

1. Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.

2. Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.

3. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container. 

Crispy Kale-and-Tofu Salad with Coconut

I generally have a meal plan for the week and shopping list when I hit the farmers' market, but I still always allow myself to pick up an item (or two or three) on impulse, and on a recent trip, I impulsively bought a beautiful bunch of kale with no culinary destiny. While I love kale simply roasted with olive oil, salt, and pepper until crispy or as part of a hearty soup, I wanted to try out something new. With a package of tofu that had been lingering in my fridge for a while, I put tofu and kale into the recipe search at Food and Wine, my favorite website to search for recipes, and lucked upon this incredible recipe by Heidi Swanson, the author of one of my current favorite cookbooks, Super Natural Everyday.

Cripsy kale is a perfect textural contrast to the slighty chewy rice and tender tofu with the nutty brown rice perfectly complementing the beautiful toasted flavors of the sesame oil and coconut; the whole dish is made just fortifying enough by the perfectly browned tofu. I know many people think of tofu as merely something to carry flavor (which it does exceptionally well), but I have come to enjoy the inherent taste of tofu, which is a nice subtle complement to the rest of the flavors in this recipe. If you'd like to serve this to people who aren't crazy about tofu, I recommend eliminating the tofu and serving this as a side, cooking up the tofu (and another protein, like chicken, for the carnivores), separately. This dinner is surprisingly filling, and although the kale isn't quite as crispy, any leftovers will delight for lunch the following day.

Crispy Kale-and-Tofu Salad with Coconut
from Food and Wine
serves 4

1 cup short-grain brown rice 
Salt 
1/3 cup extra-virgin olive oil 
1 teaspoon toasted sesame oil 
2 tablespoons soy sauce 
1 1/2 pounds kale—stems and ribs removed, leaves chopped 
1/2 cup unsweetened coconut flakes 
1/2 pound extra-firm tofu, cut into 1/4-inch cubes (about 2 cups) 

1. Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.


2. In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.

Carrot-Oat Cake

I love dessert, and any day that includes some sort of indulgence is all the better for it in my opinion. Like the cookies I made last week, this cake is a way to indulge my sweet tooth but still sneak in some quality nutrition along the way. This cake is flavorful, moist, and everything I want in a snack during my morning break at work, but also healthy enough for breakfast or sweet enough for dessert.  If you're concerned about the amount of sugar in this recipe from the 1 cup of maple syrup (or simply don't want to use so much an expensive ingredient), substitute half of the maple syrup with unsweetened applesauce; honey could also be used in lieu of the maple syrup, also in combination with applesauce, if desired. Personally, I'm a sucker for anything with (real) maple syrup so I wouldn't want to subtract any of that wonderful maple flavor and aroma from this cake. Taking a few minutes to savor a cup of tea, this delicious cake, and a bit of calm goes a long way to breaking up the work day and keeping my sanity when things get hectic.

Carrot-Oat Cake
from Whole Foods
makes one 9x9-inch cake

Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

1. Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

2. Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.

Baked Curried Rice with Apples and Coconut

Although I put a number of cookbooks on my Christmas list, The Food Matters Cookbook by Mark Bittman of the New York Times was a surprise gift from my mom. I've considered picking up some of his other cookbooks before, but this is first of his that I've owned. As I do with all new cookbooks I acquire, I went through page by page marking all the recipes I'd like to try. This cookbook is packed with healthy, delicious-sounding recipes and I chose this one to try first because I already had all the ingredients and because it was simple and mostly hands-off, allowing me to get the rest of dinner ready while it baked in the oven.

While this isn't a show-stopper of a dish, it's a solid, easy-to-prepare side and made for a nice accompaniment for a grilled piece of salmon. The fresh cilantro and crunchy apples are nice foils to the nutty brown rice, though I would have liked much more ginger flavor (ginger is one of my favorite flavors) and would add some ground ginger and more fresh ginger next time. If you don't have an oven safe skillet, preheat an oven-safe dish while you cook the rice on the stove and transfer the rice mixture into the baking dish once the rice mixture comes to a boil. This recipe is a great starting point for more brown rice-based sides; I'm also curious to see how well it works in my rice cooker.

Baked Curried Rice with Apples and Coconut
from The Food Matters Cookbook by Mark Bittman
serves 4

2 tablespoons vegetable oil
1 tablespoon curry powder
1 tablespoon minced ginger
1 cup brown basmati rice
Salt and black pepper
One 14-ounce can coconut milk
1/4 cup shredded, unsweetened coconut
2 tart apples, cored and chopped
1/2 cup chopped fresh cilantro
1/4 cup yogurt, optional

1. Heat the oven to 350 degrees F. Put the oil in a large ovenproof saucepan over medium heat. A minute later, add the curry powder and ginger and cook, stirring, for about a minute. Add the rice and some salt and pepper; cook, stirring, until the rice is glossy and translucent, just a minute or two.

2. Measure 1 3/4 cups of the coconut milk; stir it into the rice mixture. Bring to a boil, then cover tightly and transfer to the oven. Bake, undisturbed, for 45 minutes.

3. Meanwhile, put the shredded coconut in a small skillet over medium heat and toast, shaking the pan and stirring often, until it begins to brown, 5 to 10 minutes. Remove the rice from the oven, uncover, and use a fork to stir in the shredded coconut, apples, and cilantro. Replace the lid and let it rest for 10 minutes. Taste and adjust the seasoning and fluff again. Serve immediately or at room temperature, topped with yogurt if you like.

Coconut-Chocolate Bread

This is about as close to a Mounds bar as bread is going to get. You're not going to be able to use this bread for sandwiches, but it does make an indulgent piece of toast when spread with Nutella. Not quite as indulgent as a pastry, but much easier to make, this bread is an excellent snack or sweet start to the day. There's just no excuse for not having homemade bread around with a method this easy that produces such a wide variety of types of bread!

Coconut-Chocolate Bread
from My Bread by Jim Lahey

2 cups plus 2 tablespoons (280 grams) bread flour
2 cups loosely packed (100 grams) unsweetened large-flake coconut
1 cup (150 grams) semisweet chocolate chunks
3/4 teaspoon (4 grams) table salt
1/4 teaspoon (1 gram) instant or other active dry yeast
1.25 cups (280 grams) water
Wheat bran or additional flour for dusting

1. In a medium bowl, stir together the flour, half of the coconut, the chocolate, salt, and yeast. Add the water and, using a wooden spoon or your hands, mix until you have wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is puffy and the dough is more than doubled in size, 12 to 18 hours.

2. When the first rise is complete, generously dust a work surface with bran or flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

3. Place a tea towel on your work surface, generously dust it with wheat bran or flour, and sprinkle it with 1/2 cup of the remaining coconut. Gently place the dough on the towel, seam side down. Lightly sprinkle the surface with the remaining 1/2 cup coconut. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, preheat the oven to 450 degrees F, with a rack in the lower third, and place a covered 4.5- to 5.5-quart heavy pot in the center of the rack.

5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution-the pot will be very hot). Cover the pot and bake for 40 minutes.

6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 20 to 25 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.

Ranger Cookies

I found the recipe for Ranger Cookies when I was looking for a high-energy treat that my husband could bring along with him when he goes hunting this weekend. Packed with coconut, raisins, and rolled oats, Ranger Cookies are an amped-up version of oatmeal raisin which should help keep the munchies at bay.

Ranger Cookies
from the Better Homes and Gardens New Cookbook

makes about 48 cookies

1/2 c. butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 t. baking powder
1/4 t. baking soda
1 egg
1 t. vanilla
1 1/4 c. all-purpose flour
1 c. quick-cooking rolled oats
1 c. coconut
1 c. raisins, dried cherries, dried cranberries, or mixed dried fruit bits

1. Preheat the oven to 375 degrees. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, coconut, and raisins.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer to wire rack and let cool.