Quinoa Salad with Balsamic Roasted Mushrooms

I'm getting back to basics lately. At least for the time being, my culinary ambitions are taking a back seat to my professional and personal ones, so the meals I'm making are a little less Top Chef and a little more Better Homes and Gardens. I last shared a main course green salad, created using one of most-used recipe templates, and now it's time for a basic grain salad, another indispensable arrow in my culinary quiver.

The basic template for this recipe isn't all that far off from my main course green salad version. Greens + onion + veggie + fresh or dried fruit + nuts + cheese is still a great combination, but here they either mix with or rest atop a bed of whole grains, instead of being an accompanied by a roll or slice of crusty bread. The chewy, nutty quinoa is an especially good grain to play off the rich elements of funky blue cheese, crunchy almonds, and tart cranberries, with the fresh spinach and scallions mingled throughout keeping it light. The tender, tangy mushrooms add another distinct flavor and texture, but if fungi aren't your thing, roasted chickpeas or grilled chicken breast are nice substitutions (or additions).

Grain salads are often delicious cold, room temperature, or warm, so what is a hot dinner warm night can be a delicious lunch the following day, whether or not you have access to a refrigerator or microwave.

Quinoa Salad with Balsamic Roasted Mushrooms

adapted from Whole Foods

serves 4 (as a main) to 6 (as a side)

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pound cremini or shiitake mushrooms, sliced
1 cup red or white quinoa
4 cups (about 4 ounces) tightly packed fresh spinach or arugula, chopped
4 scallions, thinly sliced
1/2 cup slivered almonds, toasted

1/2 cup dried cranberries

2 ounces crumbled blue cheese
1/8 teaspoon fine sea salt
1/2 teaspoon ground black pepper

1. Preheat the oven to 450°F.

2. Whisk vinegar and Dijon mustard together in a large bowl. Add sliced mushrooms to bowl and toss to coat with the vinegar mixture. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven.

3. While mushrooms roast, prepare quinoa according to package directions. When quinoa is ready, remove from heat, add spinach and scallions and toss to wilt vegetables slightly.

4. Add mushrooms, almonds, cranberries, and blue cheese to quinoa mixture and stir to mix well. Serve with remaining dressing on the side.

Thanksgiving 2013 in Review - Leftovers Redux

When it comes to holiday feasts, I'm mostly a traditionalist. This year, as in years past, I cooked up an entirely homemade feast of turkey, mashed potatoes and gravy, candied sweet potatoes, roasted Brussels sprouts and squash, rolls, cranberry sauce, and pumpkin pie. While I relished each bite freshly prepared, the leftovers might be better than the main event. I ate my fill at dinner time and picked at leftovers throughout the day on Thursday, but Friday when was the experimenting began.

Leftovers found a new fate as soon as I woke up Friday morning, starting with oatmeal with candied sweet potatoes (made with butter, maple syrup, and walnuts) and cranberry sauce.

Sweet potatoes, turkey, and cranberry sauce found their way into my lunch in the form of turkey fried rice with sweet potatoes, peas, and a cranberry teriyaki sauce. If hadn't eaten all the squash and Brussels sprouts the day before, I would have used them here in lieu of the peas I had to retrieve from the freezer.

Cocktail hour is a fine way to start Friday night, with cranberry sauce finding a purpose there as well. In a take on a smash cocktail, I combined gin, cranberry sauce, lemon juice, and simple syrup, topped with an optional splash of soda water.

With my appetite properly whetted, I moved on to the main course - a turkey and Gruyere melt with cranberry sauce, a side of gravy for dipping, and candied sweet potato hash.

Saturday's lunch was a slapdash shepherd's pie, a fine place to use up turkey and any lingering veggies, or a way to sneak some fresh ones in.

The last of the mashed potatoes were devoured in a hearty Sunday morning breakfast of potato pancakes, dunked in the last of the gravy, and scrambled eggs with veggies.

Lunch was a bit lighter fare, the penultimate bits of turkey added to a spinach salad of red onion, dried cranberries, toasted walnuts, and blue cheese, topped with a cranberry sauce vinaigrette, and accompanied by the last of the rolls.

Breakfast for dinner is in the works for tonight, the very last of turkey likely finding its way into a hearty clean-out-the-fridge hash or quinoa stir-fry, officially closing out Thanksgiving and helping me get ready for my next winter CSA delivery on Wednesday.

So tell me, how did you use your leftovers?

Applesauce Flax Oat Bars with Fruits and Seeds

When it comes to breakfast on-the-go, these bars are the ultimate in portable oatmeal. I was personally sold on this recipe from the first ingredient on the list, healthy and flavorful coconut oil. I first bought coconut oil specifically to make Oatcakes, one of my all-time favorite snacks, but because I don't have familiarity with is as I do other oils, it hasn't gotten nearly the use it should. The rest of ingredients on the list - from the peanut butter, now shown to reduce the risk of breast disease, to the nuts, seeds, dried fruit, and spices - are no slouch either. Raisins, cranberries, pepitas, and sunflower seeds are ingredients that I always have in the pantry, but dried blueberries, cherries, or apricots or any kind of kind of nuts, preferably toasted, would make great substitutions. The applesauce keeps these bars moist and adds a subtle sweetness, but my next experiment with this recipe is sure to be using pumpkin puree instead of part or all of the applesauce. Individual bars freeze well, especially if you bake them in an individual brownie pan, which gives you more brown and crispy edges and makes them more structurally sound. With all the goodness of a loaded bowl of oatmeal, these bars pack flavor and nutrition into a form that's easy to eat anytime, anywhere.

Applesauce Flax Oat Bars with Fruits and Seeds

adapted from The Kitchn

makes 12 bars

1/4 cup melted coconut oil
3 tablespoons smooth peanut or almond butter
3 tablespoons honey, maple syrup, or brown rice syrup
1/4 cup ground flax seeds
1 1/4 cups apple sauce
1 teaspoon vanilla
3 cups rolled oats (use certified gluten-free oats if necessary)
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
1/ 2 to 1 teaspoon cinnamon (to taste)

1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt

1. Preheat oven to 325°F. Line an 8"x8" baking pan with parchment paper.

2. In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine.

3. In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, nutmeg, and salt. Add the liquid mixture to the dry ingredients and stir until well combined.

4. Transfer the mixture to the baking pan, pressing with your hands to create an even surface.

5. Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces.

6. Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting.

Maple-Walnut-Chia Granola with Dried Cranberries

Until this year, in my world, chia was relegated to the cheesy terra cotta figurines. But like all stereotypically hippie health foods, it was only a matter of time before I tried it out for myself. And just like with nutritional yeast, it has stuck around far after its first appearance. At first I was mostly using chia seeds in my smoothies, but when the time came to replenish my granola supply, I saw the perfect time to incorporate it into something different. I always add a few tablespoons of tiny seeds to my granola for that extra bit of crunch and this new addition to my pantry was an obvious choice. The egg whites, another new addition for me, make this granola especially golden and crunchy, though it was the double dose of maple (syrup and extract) that really won my heart (and tastebuds). Perhaps more than any other granola I've made, this one can really do double-duty at breakfast with yogurt and dessert over ice cream.

This granola was part of my Labor Day kitchen marathon, during which I also turned out Zucchini, Banana, and Flaxseed Muffins, Zucchini Corn Muffins, Spicy Cold Tomatillo Soup, and Zucchini Rice Gratin. It may have been just one of a long list of culinary projects that day, but that makes it no less worthy of a chance in your kitchen or a repeat appearance in mine.

Maple-Walnut-Chia Granola with Dried Cranberries

adapted from Bon Appétit

makes about 3 cups

Nonstick vegetable oil spray
1/4 cup (packed) dark brown sugar, divided
1/4 cup pure maple syrup
2 tablespoons egg whites (about 1 large egg white)
1/2 tablespoon vanilla extract
1/2 teaspoon maple extract
1/2 teaspoon ground cinnamon
1/2 teaspoonground allspice
1 1/2 cups old-fashioned oats
1/2 cup chopped walnuts
2 tablespoons chia, flax or sesame seeds
1/2 cup dried cranberries

1. Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts, and spices. Add oats, nuts, and seeds; toss well.

2. Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry, about 10 minutes longer. Cool granola completely in pan.

Granola Protein Bars

While I have a homemade or store bought granola bar, healthy cookie, every morning at work for a snack, they rarely fill me up until lunch time. The homemade ones usually do a better job, but my stomach still starts grumbling at least an hour before I get to sit down to eat. This granola bar is definitely the snack that has come the closest to keeping my tummy rumble-free until lunch. Perhaps it's the addition of vanilla protein powder, which adds subtle flavor in addition to stomach-satisfying protein, the generous size, or a combination of the two, but these the bars are exactly the fuel my stressful workday demands. Aside from the protein powder, all these elements are old hat for granola bar recipes, but that doesn't make the combination any less delicious. I close a classic combination for my first attempt, cranberry and walnut, but I already have other pairings in mind for rounds two and three - blueberry almond flax and apricot pistachio. As per usual, I froze extras, plucking one out each day to pack in my lunch, these bars just as scrumptious after thawing as fresh from the pan. They've only made it to the office so far, but I'm looking forward to the day I pack up a couple of these and hit the trail, snacking happily as I enjoy the all-too-fleeting summer in the great outdoors.

Granola Protein Bars
adapted from The Sprouted Kitchen
makes 8 large or 16 small bars

1 ¼ c. old-fashioned rolled oats

1 c. chopped nuts and seeds (almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
½ c. honey
1 T. water
1 t. pure vanilla or almond extract
1 t. ground cinnamon
¼ t. sea salt
1 c. crisp brown rice cereal
½ c. vanilla protein powder
1 c. dried fruit (raisins, cherries, cranberries, blueberries, apricots, etc.), chopped if necessary

1. Preheat the oven to 350 F. Spread the oats and nuts and/or seeds on a rimmed baking sheet and bake until just barely toasted, about 10 min. Remove from the oven and let cool.

2. Turn the heat down to 300 F. In a large mixing bowl, stir together the honey, water, vanilla, cinnamon and salt. Add the toasted oats and nuts, the rice cereal, and protein powder and stir until everything is coated. Stir in the dried fruit.

3. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Dump the granola mixture in the center. Using a large spoon or your fingers, press the mixture down firmly (wetting the spoon or your fingers with warm water or spraying them with cooking spray will help), being sure to push it all the way to the corners. Bake until the top is slightly toasted, 23-25 min.

4. Remove from the oven and let cool completely. Pull them out by the parchment edges and cut eight large bars or 16 small bars of equal size.

Coconut, Oat, and Quinoa Granola

There are infinite combinations for delicious homemade granola. I'm constantly mixing up the fruits and nuts that I throw in to my granola, but the one element I do neglect to change up enough is the grains. Granted, granola is pretty much defined by rolled oats, but there's certainly room for adding other grains, especially protein-rich quinoa, which adds a lovely nutritious crunch. Millet would also be a welcome addition, but it doesn't come with quite the nutritional bonus of quinoa. The remaining ingredients are a particularly delightful melange of nuts, seeds, coconut, and dried fruit that become wonderfully crunchy and subtly sweet when slowly baked in a light glaze. I typically eat granola for breakfast, but this also makes a wonderful topping for frozen yogurt or ice cream and is special enough to give as a gift. So much of my eating follows the seasons, but granola always has a place in my diet, from spring to winter, breakfast to dessert.

Coconut, Oat, and Quinoa Granola
adapted from Aida Mollenkamp
makes about 3 cups

2 tablespoons unsalted butter or virgin coconut oil
2 tablespoons honey, maple syrup, or brown rice or agave syrup
1.5 tablespoons packed dark brown sugar
1 teaspoons vanilla bean paste or extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1.5 cups old-fashioned oats (not instant)
1/2 cup chopped pecans, walnuts, or almonds
1/2 cup packed unsweetened flaked coconut
1/4 cup + 2 tablespoons cup uncooked quinoa, flaxseed, or hemp seed
1/2 cup shelled pumpkin seeds (pepitas)
1/4 cup raisins, currants, or dried cranberries

1. Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey, sugar, vanilla, cinnamon, and salt in a small pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts and toss until evenly coated.

2. Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer. Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. (Note : Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools. Keep an eye on the granola at this point because, depending on the thickness of your baking sheet, it will cook faster or slower than mine did.)

3. Place the baking sheet on a wire rack and cool the granola to room temperature, at least 15 minutes.
When the granola is cool, add the dried fruit and toss to combine.

Cranberry-Pumpkin Seed Energy Bars

Sometimes when it rains, it pours. Shortly after my re-dedication to making homemade snacks led me to this awesome granola bar recipe, this latest recipe of Food and Wine brought me my new favorite snack. I think this one sticks out in my mind over all my past granola bar endeavors because of the addition of puffed rice cereal. Most of the energy bars I've made in the past only use oats, and while they can lend crunchy or chewy texture, they can't create a bar as light as this one with as many nooks and crannies for the binding caramel to hide. I've been eating these as my morning snack for the past couple of weeks (extras freeze well), and despite being packed with whole grains, nuts, seeds, and dried fruit, they almost feel too delicious to be a snack. They're the perfect balance of toasty grains, rich nuts and seeds, and sweet dried fruit all bound with a subtly salty light caramel that almost takes these into dessert territory. I used my individual brownie pan here to create perfectly square bars (especially great if you're giving them as a gift), but even if they don't look quite as perfect hand-cut, they won't be any less tasty. Whether you'll be devouring them yourself or generously bestowing them to others, these granola bars will please any palate they happen to encounter.

Cranberry-Pumpkin Seed Energy Bars
adapted from Food and Wine
makes 12 bars

1 cup pecans or walnuts, crushed
1 cup rolled oats
1/3 cup pumpkin or sunflower seeds
1/4 cup flaxseeds or flaxseed meal
2/3 cup muscovado or dark brown sugar
1/2 cup honey
4 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups puffed rice cereal
1/2 cup dried cranberries, raisins, or cherries

1. Preheat the oven to 350° and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.

2. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.

3. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.

4. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.

Granola Bars

There are countless good commercial granola bars out there (Kashi, Clif, Luna, Cascadian Farms, Nature Valley, etc.), but nothing quite compares to the homemade variety. In the same way that the chocolate chip cookie just out of the oven is always going to be best, a fresh, homemade granola bar is going to blow the commercial variety out of the water. Most granola bars are constructed from a combination of oats, seeds or nuts, and dried fruit, and these granola bars strike a particularly good balance of all those elements. The layered sweetness comes from a combination of light honey and deep dark brown sugar, each contributing nuanced flavor in addition along with the requisite sugar content. The pairs of grains (oats and wheat germ), seeds and nuts (sunflower seeds and almonds), and dried fruit (cranberries and raisins, as I made them), make each bite unique so there's no danger you'll get sick of them before the batch disappears. Striking a nice balance between crunchy and chewy, any extras can be frozen without too much loss of texture upon thawing. Simple, healthy, and delicious, if you've got the time for a little culinary project, these are certainly worth the effort.

Granola Bars
adapted from Alton Brown
makes 16 (2-inch) squares

8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced or slivered almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1 ounce (2 tablespoons) unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher or sea salt
6 1/2 ounces chopped dried fruit, any combination of cranberries, raisins, apricots, cherries, or blueberries

1. Preheat the oven to 350 degrees F. Line a 9 by 9-inch glass or metal baking dish with a foil sling. Coat with butter or spray with cooking spray and set aside.

2. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

3. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts

It's hard to believe that Thanksgiving is tomorrow. I began my Thanksgiving celebration a little early, cooking up a small traditional feast this past Sunday that was happily devoured while watching the Packers squeak by the Lions. While Thanksgiving leftovers might even be better than the  main event, whether eaten as is or repurposed into other meals, there's only so much heavy food my system can take before I just start to feel unbearably sluggish. When I know I've hit my indulgence limit, I turn to meals like this. If your Thanksgiving feast leaves you with any leftover roasted squash, it would be perfect here, but it's well worth the effort to roast cubes of squash specifically for this recipe. Sweet, caramelized butternut squash and tart cranberries are the very soul of fall harvest flavor, contrasting perfectly pungent blue cheese and rich, toasty walnuts. Although hearty and filling just as is, leftover Thanksgiving turkey would certainly be welcome, substituting for part or all of the butternut squash. Although I think of this as a light lunch, it is also beautiful and elegant enough to serve at a holiday celebration, particularly if you'll have vegetarian guests that can get short shrift as everyone admires the majesty of the turkey. No matter the occasion, this is a flavorful and beautiful dish full of the spirit of the season.

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts
serves 1

4 ounces butternut squash, cut into small cubes
Extra virgin olive oil
Salt and freshly ground black pepper
2 ounces baby spinach or other mixed greens, rinsed and dried
1/2 ounce thinly sliced red onion
2 tablespoons dried cranberries
2 tablespoons chopped toasted walnuts
1 ounce crumbled blue cheese

1. Preheat oven to 450 degrees. Toss butternut squash cubes with olive oil to coat and season with salt and pepper. Spread in an even layer on a baking sheet and roast under cubes are tender and  nicely browned, about 15 to 20 minutes, depending on the size of the cubes. Let cool slightly, or to room temperature, if desired.

2. Spread greens evenly on a large plate and top with red onion, squash cubes, cranberries, walnuts, and blue cheese. Top with dressing of choice and enjoy!

Warm Barley with Roasted Brussels Sprouts, Toasted Walnuts, and Dried Cranberries

Even though temps made it into the mid-70s yesterday, it is most definitely fall here in Wisconsin. The leaves are changing, orchards are bursting with apples to pick, and the threat of a hard freeze has made it necessary to cover my herbs and vegetables at night. I'm going to be sad when the icy hand of Jack Frost kills my modest garden, but I can take solace in the staple crops of fall, like Brussels sprouts. These bitty cabbages turn into delicious cruciferous candy when roasted, expertly paired with sweet-tart cranberries and rich walnuts in the main course grain salad. A perfectly balanced sauce of butter, balsamic, maple syrup, and citrus blends everything together, highlighting the nuances of each ingredient without overwhelming the dish. In my mind barley is fall and winter grain, but this could also be made with wheat berries (Middleton's original pick), quinoa, or even brown rice. Whole grains will work best here (i.e. no white rice), the nuttiness and chewiness a wonderful contrast for all the other components. The grain mostly serves as a canvas for other flavors, but each choice brings it's own subtle flavor, so pick whatever flavor and texture pleases you most. A warm and hearty bowl of fall, this vegetarian main is an exceptional way to celebrate the season.

Warm Barley with Roasted Brussels Sprouts, Toasted Walnuts, and Dried Cranberries
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1 cup pearled barley
Kosher salt
1 pound Brussels sprouts, trimmed and quartered lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon plus 1 teaspoon pure maple syrups
1/2 teaspoon finely grated lemon zest
2 tablespoons cold unsalted butter, cut into 8 pieces
1/2 cup chopped dried cranberries
1/2 cup chopped toasted walnuts
2 to 3 tablespoons chopped fresh parsley

1. Prepare barley according to package directions, set aside, and keep warm.

2. While the barley is cooking, preheat the oven to 475 degrees F. In a medium mixing bowl, toss the Brussels sprouts with the olive oil and 1/2 teaspoon salt. Arrange the sprouts in a single layer in a 13-by-9-inch baking dish (they will be snug). Roast until brown and tender, stirring once, if you like, 18 to 22 minutes. If the sprouts finish ahead of the wheat berries, keep them in the pan, loosely covered with aluminum foil.

3. In a small saucepan, combine the orange juice, vinegar, maple syrups, and lemon zest and bring just to a boil over medium-high heat. Reduce to a simmer and cook, stirring, just for about 15 seconds. Remove the pan from the heat and add the butter, one or two pieces at a time, whisking after each addition until the butter is melted and creamy. (Don't reheat the mixture, or the butter will break and the sauce will not be creamy.) In a large mixing bowl, combine the wheat berries, Brussels sprouts, and cranberries; season with 1/2 teaspoon salt; and pour the sauce over them. Stir gently but thoroughly. Add half the walnuts and half the parsley and stir well again.

4. Serve warm, garnished with the remaining walnuts and parsley.

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.

Cranberry Walnut Flax Oatmeal Cookies

When trying to decide what post to put up today, I discovered I've been hoarding all manner of cookie recipe posts. With  my recent discovery of my two new favorite workday snacks, I seemed to have forgotten all about delicious cookie recipes like this one. The perfect compromise between a healthy snack and tasty treat, this tempting cookie kept me going through many a busy workday and certainly doesn't deserve to be relegated to my library of unshared recipes. It's no revolutionary recipe, the classic combination of cranberries and walnuts uniting a slightly sweet oatmeal cookie, made tender and even more nutritious and flavorful by the use of whole wheat pastry flour. While these cookies will never be a show-stopper, this is a reliable recipe to come back to time and time again, adapting for whatever dried fruit and nut combination you have on hand. Quick to prepare and crowd-pleasing, this recipe is an easy way to sneak more whole grains and omega-3s into your diet. Take advantage of the (hopefully) last days of winter to bake up a big batch of these cookies, filling the house with tempting aromas and pure comfort.

Cranberry Walnut Flax Oatmeal Cookies
from King Arthur Flour
makes 3 1/2 dozen cookies

1 cup soft butter
3/4 cup brown sugar, lightly packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/2 cups whole wheat pastry flour
1 1/2 cups old-fashioned rolled oats (not instant or quick cooking)
1/2 cup whole flax meal
1/4 cup whole flax seeds
1 1/2 cups dried cranberries
1 cup chopped toasted walnuts

1. Lightly grease two baking sheets, or line them with parchment.

2. In a large bowl, beat together the butter, brown sugar, cinnamon, vanilla extract, baking soda, salt, and egg until fluffy.

3. Mix in the flour, oats, flax meal and seeds, cranberries, and walnuts.

4. Let the dough rest for 30 minutes or so at room temperature, for the oats to soften. Towards the end of the rest period, preheat the oven to 350°F.

5. Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets. Flatten each ball of dough slightly.

6. Bake the cookies for 10 to 12 minutes, until golden brown. Cool them on the baking sheets for 15 minutes or so, to allow them to set. Move them to a cooling rack to finish cooling.

Cranberry Pecan Health Bars

Happy New Year! Did you make a New Year's resolution to eat healthier? If so, this recipe certainly has a place in your diet. One of the biggest obstacles for many people when it comes to eating healthier is time, leading far too many people to rush out of the house without breakfast or grab a snack from the vending machine at work when the mid-afternoon munchies strike. If you can invest a little bit of time on the weekend to whip up a batch of these easy bars, you'll have at least one guaranteed source of quick nutrition during the work week. While I can go on and on about all the nutritious components of these hearty bars, it's would be all for naught if they weren't delicious as well. The classic combination of sweet-tart cranberries and rich, toasty pecans are united with chewy oats by sweet dates and a bit of honey in this tasty, filling breakfast or snack. I happened to choose pecans and cranberries, but I can think of dozens of other combinations that would be fantastic in these bars as well-walnuts and cranberries, almonds and blueberries,  pistachios and apricots...I could go on forever. But as long as you're going to the effort of making one batch, why not make a couple different varieties, freezing the extra for a flavorful cache of nutrition at the ready anytime.

Cranberry Pecan Health Bars
adapted from Martha Stewart
makes 8 bars

1 cup (9 ounces) pitted dates

1/4 cup brown rice syrup, honey, or maple syrup
Vegetable-oil cooking spray
1 1/2 cups old-fashioned oats
1 cup pecans, toasted and coarsely chopped
1 cup dried cranberries
2 tablespoons oat bran
1/4 cup ground flaxseed
2 tablespoons wheat germ
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Puree in a food processor with brown rice syrup or honey until smooth.

2. Coat an 8-inch square baking pan with cooking spray. Place oats and half of the pecans in a food processor, pulse until coarsely ground, and transfer to a large bowl. Add remaining pecans, cranberries, bran, flaxseed, wheat germ, salt, and cinnamon to bowl and toss to combine. Mix in date puree and brown rice syrup, honey, or maple syrup. Press mixture into an even layer pan. (Wetting your hands first will facilitate the process).

3. Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.

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.

Cranberry, Ginger and Orange Chutney

Even though I'm clearly someone who loves to experiment in the kitchen, when it comes to holidays, I'm mostly a traditionalist. It doesn't mean that every dish on my holiday table is completely simplified, but I just don't think this is the time of year to be throwing chili powder into my cranberry sauce. This cranberry sauce nicely bridges traditional flavors with creativity, using the classic combinations of cranberry and orange and cranberry and ginger to great effect. My love for Joanne Chang was well-documented on this blog just earlier this week, and if you've come to trust in her palate after trying Thai Red Curry Squash Soup, I encourage to try her cranberry chutney recipe for your next holiday celebration. This cranberry sauce is a perfect balance of sweet, sour, and acidic flavors, but not too exotic that those with not-terribly-adventurous palates will run from the dinner table. That being said, if you're feeding people who truly flavor-phobic, this recipe sans balsamic vinegar and ginger is still a wonderfully balanced combination of cranberries and oranges, which would be delightful served with turkey, chicken, or even pork. While I enjoyed a healthy helping of this on Thanksgiving day, perhaps my favorite use was the cranberry chutney, sharp cheddar, and turkey melt I made on black Friday while tucked safely away in my home, as far from the madding crowd of shoppers as humanly possible.
Cranberry, Ginger and Orange Chutney 
from Joanne Chang via Food and Wine
makes about 5 1/2 cups

2 large navel oranges 
2 pounds fresh cranberries

1/2 cup water 
2 tablespoons balsamic vinegar 
3/4 cup granulated sugar 
3/4 cup light brown sugar 
1/4 cup minced fresh ginger 
Salt and freshly ground pepper 
   
1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.

2. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.

   

The chutney can be refrigerated for up to 1 week.

Do-It-Yourself Power Bars

In my renewed quest to find recipes for more homemade treats for my morning snack instead of commercial granola bars, I came across this absolute gem of a recipe from Heidi Swanson. Her recipes are the kind that make you crave healthy food, these power bars being no exception. The toasty walnuts and sweet-tart cranberries are perfectly accented by the subtle zing of crystallized ginger in these vibrant bites of flavor and nutrition. The original recipe called for just cooking down the brown rice syrup mixture, but I baked mine for a while to set them a bit more and add a little toasty, crunchy texture to these chewy bars. And as with so many recipes I try, this one is ripe with possibilities for experimentation-raisins and sunflower seeds, dried cherries and pecans, maybe even chocolate chips and coconut-the possibilities are nearly endless. Although there's not always to make everything I'd like to from scratch, recipes like this one make me happy to invest a little extra effort.

Do-It-Yourself Power Bars
adapted from Super Natural Cooking by Heidi Swanson
makes 16 to 24 bars

1 tablespoon coconut oil
1 1/4 cups rolled oats
1 1/4 cups chopped toasted walnuts
1/2 cup oat bran
1 1/2 cups unsweetened crisp brown rice cereal
1 cup dried cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 cup brown rice syrup
1/4 cup natural cane sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fine-grain sea salt

1. Preheat the oven to 350 degrees. Line a baking pan with parchment paper or aluminum foil, leaving ample overhang to serve as handles, and grease coconut oil or canola oil baking spray. If you like thick power bars, ope for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.

2. Mix the oats, walnuts, oat bran, cereal, cranberries and ginger together in a large bowl and set aside. Combine the rice syrup, sugar, vanilla, and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour over the oat mixture and stir until the syrup is evenly incorporated.

3. Spread mixture evenly into the prepared pan and press firmly. Bake, rotating once, until the top is golden brown, about 15 to 25 minutes, depending on personal preference. Remove pan from oven and allow to cool until room temperature. Remove the granola bars from the pan using the parchment or foil sling and cut into whatever size bars you like.

Butternut Squash Bars with Cranberries and Walnuts

Did you get a chance to make Pumpkin Raisin Oatmeal Cookies for a healthy snack last week? If you didn't have time or that particular squash isn't your cup of tea, let me offer up another suggestion-Butternut Squash Bars with Cranberries and Walnuts. The original recipe contains white chocolate and an excessive amount of sugar, but I've scaled these back to a slighty sweet snack rather than a saccharin dessert. The sweet butternut squash beautifully complements the nutty whole wheat flour, rich walnuts, and sweet and tangy dried cranberries in these delightful little bars, perfect with a cup of tea. The dark brown sugar and butternut squash add just enough sweetness to make these feel like a treat, but the whole wheat flour, dried cranberries, and walnuts make these filling and nutritious enough to serve as a mid-morning or mid-afternoon boost or late night guilt-free nibble. If you decide to take these bars on the dessert route, add just a bit more sugar and perhaps some (dark) chocolate, if you like, for a delicious fall treat.


Butternut Squash Bars with Cranberries and Walnuts
adapted significantly from Whole Foods
makes 12 bars

4 tablespoons melted butter, plus more for greasing pan
1 1/2 cups peeled and grated butternut squash
1 1/4 cups whole wheat pastry flour
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 teaspoon baking powder
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/2 cup dark brown sugar
2 eggs
1 tablespoon real vanilla extract

1. Preheat oven to 350°F. Grease an 8-inch square baking pan with butter or canola oil spray; set aside.

2. In a medium bowl, toss together squash, flour, cranberries, walnuts, baking powder, nutmeg, cinnamon and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined.

3. Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes. Set aside to let cool, then cut into 12 squares and serve.

Cranberry Bacon Blue Burgers

After spending a beautiful afternoon at Capital Brewery for REAP's Burgers and Brew, I thought it was the perfect time to share the recipe for my newest burger creation, which I made as part of marathon of grilling Memorial Day weekend. Burgers are my new favorite palate for culinary creativity, which combines perfectly with recent obsession with grilling (and makes for a happy husband). I actually made the Cranberry Chutney specifically to make this burger, though it's found a place in a number of other meals since then. I love this burger because it hits so many different tastes-sweet, sour, and acidic cranberry chutney, salty and pungent blue cheese, and savory bacon all blend together with sweet, soft caramelized onions for an extremely flavorful burger, harmonizing perfectly with the flavorful of grass-fed ground beef, but not overwhelming it. I love the pungent flavor of blue cheese, but if you're not a fan (as I realize many aren't), cheddar or Swiss cheese would also be quite delicious on this burger. If you're looking to mix up your grilling repertoire this summer, give this recipe a try!

Cranberry Bacon Blue Burgers
serves 2

2-4 slices bacon (depending on size)
1/2 large or 1 small onion, sliced
2 whole grain hamburger buns
1/4 cup crumbled blue cheese (I love Hook's)
1/4 cup Cranberry Chutney
8 oz. ground beef (local, organic, grass-fed is the best if you can find/afford it)
Kosher salt and freshly ground black pepper

1. Preheat a pan over medium heat. Cook bacon to desired level of crispness, remove from pan, drain, and break each slice into two pieces, reserving 1 tablespoon bacon grease in the pan. Add sliced onions and cook over low to medium-low heat until caramelized, about 30 minutes.

2. While the onions are cooking, preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Cook burgers to desired level of doneness (about 130 degrees F for medium-rare, my personal preference).

3. Meanwhile, spread 2 tablespoons cranberry chutney on the top half of each hamburger bun. Top with crumbled blue cheese, caramelized onions, and bacon. Add cooked burger to bottom half of bun, top with upper half, and serve warm.

Cranberry Chutney

When it comes to prepared sandwich and burger spreads, I'm a mustard girl, but when I have the time, I definitely like to kick it up a notch with some homemade aioli or chutney. I've had some Wisconsin cranberries hanging out in the freezer that I bought at the farmer's market last year, and after rediscovering them during a recent cleaning out and reorganization of the freezer, I was inspired to make some cranberry chutney. I thoroughly enjoyed Mama Stamberg's Cranberry Relish and Ginger Cranberry Sauce in the past, but I'm always on the search for something new and this recipe is definitely one to file away for future use.

This sweet, sour, and savory condiment is the perfect spread for a smoked turkey and swiss sandwich (as I happened to enjoy for lunch today), but would also be welcome on pork tenderloin, chicken, any many other proteins. It takes little effort to make this flavorful spread and a slathering of this on a sandwich in lieu of mayonnaise or mustard elevates the sandwich to a whole new level. This chutney will keep for around a week in the refrigerator, but leftovers freeze well so you can easily inject a little gourmet flavor into your sandwiches for weeks to come.

Cranberry Chutney
from Gourmet, via Epicurious
makes about 2 cups

5 shallots (6 oz), coarsely chopped
1 1/2 tablespoons vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.

Couscous Salad with Chickpeas, Dried Cranberries, and Pecans

Couscous is one of my favorite grains to cook with because it cooks extremely quickly and is a great blank palette to build a meal on. When browsing through one of my newest acquisitions, The Food Matters Cookbook, I came across this quick and easy couscous salad recipe. Fresh and crunchy carrots are combined with nutty whole wheat couscous, tart and sweet dried cranberries, and rich pecans brought together with a light vinaigrette of lemon juice and olive oil. The original recipe struck me as a side rather than a main dish, so I added a can of chickpeas to turn it into a healthy and satisfying main dish. This can be eaten at room temperature or cold, and makes fantastic leftovers for lunch the following day.


Couscous Salad with Chickpeas, Dried Cranberries, and Pecans
adapted from The Food Matters Cookbook by Mark Bittman
serves 4

1 cup whole wheat couscous
Kosher or sea salt
One 15-ounce can chickpeas, drained and rinsed
2 large carrots, grated
1/2 cup chopped toasted pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup extra-virgin olive oil, or more as needed
Grated zest and juice of one lemon, or more as needed
1 teaspoon ground coriander
Freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage or 1 teaspoon dried

1. Put the couscous in a small pot and add 1.5 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from heat. Let steep for at least 10 minutes or up to 20.

2. Put the slightly cooled couscous in a large salad bowl along with the chickpeas, carrots, pecan, cranberries, scallions, olive oil, and lemon zest and juice and sprinkle with spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)

3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and olive juice as you like, and serve.