Baked Banana Bread Oatmeal

I've been baking my steel-cut oats for years. Baking steel-cut oats takes a few hours of moderately attended time on the stove to 30 minutes of hands-off time in the oven, but I'd never thought much about applying the same approach to old-fashioned oats. After all, they cook fairly quickly on the stove top, even faster in the microwave, and can even be soaked for overnight oats instead. But with a little extra time for a leisurely breakfast on the 4th of July, the idea crept back into my mind, and since it was a holiday, I decided to make them extra luxurious.

Coconut oil has made the rounds as the latest super health food, but I eat it because it is delicious. I've always loved coconut-flavored foods and I'm happy it has gone from culinary villain to nutritional superstar (like another favorite, eggs) so I can eat it without guilt. And the glorious tablespoon in this recipe is really what takes it from good to exceptional. Banana, walnuts, and cinnamon call up all the familiar favorite flavors of banana bread, but coconut oil makes it as delicious as a piece slathered in butter. I like the complex sweetness of maple syrup here, but just as you may choose the lower calorie option of milk or banana, you may want to reduce or eliminate the amount of sweetener. (Like I said, this was a holiday breakfast for me.)

The recipe here is for an individual serving, but this is a great opportunity to scale up for a crowd of people or many breakfasts for one. With all the ingredients at the ready, it's easy to make several servings with individualized additions at once, which can either be baked in individual ramekins or a jumbo-sized muffin pan.

Baked Banana Bread Oatmeal
serves 1
adapted from Chocolate-Covered Katie

1/2 cup old-fashioned rolled oats
Pinch of kosher salt
1/8 teaspoon cinnamon, or to taste
2 tablespoons chopped toasted walnuts or pecans
2 tablespoon mashed banana
3 tablespoons milk of choice
1 tablespoon coconut oil, coconut butter, or melted butter (you can substitute extra milk or banana, but it will be much less rich)
1 tablespoon maple syrup, honey, or brown sugar, or to taste

1.Preheat oven to 400 degrees. Spray a small baking pan, loaf pan, or 1-cup ramekin with cooking spray.

2. Meanwhile, in a medium bowl, whisk together oats, salt, cinnamon, nuts, and brown sugar (if using). In a separate bowl, mix together banana, milk, coconut oil, and maple syrup/honey (if using). Add wet ingredients to try and mix to thoroughly combine.

3. Pour mixture into baking dish and cook for 15-20 minutes, or until firm. (Cooking time will vary based on the baking dish and whether or not you used oil). Raise the heat to broil and continue cooking for 3 to 5 more minutes or until the top has a nice crust. Turn oatmeal out onto a separate dish, if desired, and serve promptly.

Asparagus, Mushroom, and Provolone Wraps with Swiss Chard Pecan Pesto

One of my big "secrets" to feeding myself well and in a hurry is having a cache of delicious sauces at the ready. I prefer the nights when I can linger over the cooking and eating of my dinner, but when things are busy, I follow a general recipe of protein + veggie + grain + sauce, using whatever I happen to have on hand that sounds good. Often I resort to a bottle of teriyaki sauce from Whole Foods, but it is so much better when I can dip into a batch of homemade spicy peanut sauce or pesto, like this one.

There are some pesto purists out there that might object to a non-pine nut and basil-based recipe, but I'm not one of them. As long as the combination of greens/herbs, nuts, and cheese is delicious one, I'm all for it, and I might even eat a vegan pesto from time to time. This wonderfully rich and savory sauce is a happy companion to pasta, as pestos tend to be, but there are so many more possibilities, like this wrap.

I've included instructions for cooking the asparagus and mushrooms from scratch, but I came up with the wrap when I had extra grilled asparagus and mushrooms from my Father's Day cookout to use up. If I'm firing up the grill, I always cook beyond the meal I'm about to eat because nothing beat the smoky caramelization al fresco cooking achieves. Pesto adds another savory layer to charred vegetables and smoky provolone in this simple wrap, a satisfying sandwich for carnivores and vegetarians alike. Although I definitely prefer this warm, it's still pretty good cold, so give it a try even if you don't have the time or tools for a hot wrap.

The pesto recipe makes far more sauce than you'll need for these wraps, so get creative with the rest. After you've had a bowl or two of pasta, try drizzling some on your eggs, perking up a tuna melt, making a salad dressing, or combining it with whatever protein and veggies are on the menu that day.

Asparagus, Mushroom, and Provolone Wraps with Swiss Chard Pecan Pesto
pesto adapted from The Kitchn
makes  approximately 1 1/2 cups

For the pesto:
1/2 cup chopped pecans
8 ounces Swiss chard, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

For the wrap (ingredients per wrap) :
4 ounces asparagus, trimmed
4 ounces cremini, shiitake, or portobello mushrooms, thickly slice
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 whole grain tortilla
1 to 2 slices provolone cheese

For the pesto:
1. Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes

2. Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped Swiss chard into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.

3. Drain the Swiss chard and plunge it into the cold water. Drain again, then place the chard on a clean dishtowel and blot away the moisture.

4. Place the nuts, chard, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.

5. To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.

For the wrap:
1. Prepare a grill over medium-high heat. Meanwhile toss asparagus spears and sliced mushrooms with olive oil and season with salt and pepper. Grill vegetables until charred in spots and tender, about 2 to 4 minutes per side, depending on the thickness of the asparagus spears and mushroom slices. (Alternatively, saute the vegetables in a pan over medium to medium high heat).

2. Preheat a pan over medium heat. Lay tortilla on a flat surface and place cheese in the center of the tortilla, cutting slice(s) in half, if necessary. Top with asparagus spears and then sliced mushrooms, and drizzle a tablespoon or two of pesto over the top. Roll up the tortilla, using a little extra pesto to help seal, and place, seam side down, in the pan. Cook until tortilla is golden brown and cheese is melted, about 3 to 4 minutes per side. Slice in half and serve promptly, with extra pesto on the side.

Sweet Potato and Orange Soup with Smoky Pecans

I may sound like a broken record, but I just can't say enough good things about Joe Yonan's cookbooks. His easy and delicious recipes make each meal something to look forward to, even when my dining companions are just the characters in a novel I'm reading. Making a concentrated soup base to switch up with each meal is an absolutely genius way to both plan ahead and decide on the fly what have for dinner, and as I predicted, my second foray into that territory was just as wonderful as the first.

The sweet potato soup base, as its name would imply, has an inherent sweetness, but thinning it with orange juice adds an extra nuanced layer balanced with enough acidity to keep it from becoming cloying. Creme fraiche and the spiced oil add richness, along with their respective tanginess and smokiness, with a final accent of toasted pecans to contrast the sumptuously silky soup. Each ingredient is a delightful touch even solo, but together they achieve a sublime, delicious balance.

After enjoying the soup base and two variations, I'm definitely ready to but my personal touch on the final portion in my freezer. And after that's gone, it's on to spicy black bean soup base!

Sweet Potato and Orange Soup with Smoky Pecans
adapted from Serve Yourself by Joe Yonan
makes 1 serving

1 cup Sweet Potato Soup Base, defrosted if frozen (see recipe below)
1/4 cup freshly squeezed orange juice
1/4 cup water or vegetable stock, plus more as needed
Kosher or sea salt
2 tablespoons pecan halves
1 tablespoon extra-virgin olive oil
1/2 teaspoon pimenton (smoked Spanish paprika) or ground chipotle chile
2 tablespoons creme fraiche, sour cream, or yogurt, whisked until smooth
Finely grated zest of 1 orange

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. 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 pecans and cook, stirring occasionally, until they are fragrant and start to darken, 2 to 3 minutes. Pour in the oil, stir in the pimenton, and cook for another 30 seconds to dissolve the spice. Use a heatproof spatula to scrape the spiced oil and pecans into a small bowl.

3. Pour the soup into a serving bowl, dollop the crème fraîche in the middle, and top with the pecans and spiced oil. Sprinkle the orange zest on top, and eat.

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.

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.

Roasted Sweet Potato and Apple Salad

While I'm already craving spring vegetables like asparagus and peas, there is one winter vegetable that I'm not sure I'll ever tire of - sweet potatoes. I've eaten my fair share of sweet potatoes this winter as fries, soups, burgers, and hashes, mashed, stir-fried and roasted, but this is the first time I've ever put them in a salad. I had a few trimmings left over from a larger recipe, so I relied on my go-to vegetable cooking method (roasting) to make those leftover pieces the most delicious they could be. Apples and sweet potatoes are an obvious pair, so I roasted them together to sweet, caramelized perfection, contrasting those flavors with pungent blue cheese and rich and toasty walnuts. This is yet another riff on my go-to salad recipe, but one of my favorites to date, combining a host of my favorite ingredients in perfect balance. Although I'm anxious for the days when I'll be topping my salads with roasted asparagus and fresh and crunchy sugar snap peas, these last tastes of winter are still pure heaven.

Roasted Sweet Potato and Apple Salad
serves 2

1 small sweet potato (about 4 ounces), cut into small pieces
1 small apple, cored and cut into small pieces
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ounces salad greens or baby spinach
2 tablespoons finely minced shallot
1/4 cup chopped toasted walnuts or pecans
1 ounce crumbled blue cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the sweet potatoes and apples with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes, flipping midway through roasting.

2. Meanwhile, spread salad greens on a plate, topping with shallots. Once the sweet potatoes and are apples are done roasting, sprinkle on the salad and top with cheese and nuts. Drizzle with salad dressing of choice, and enjoy!

Roasted Beet, Apple, and Blue Cheese Salad

This recipe, the last in my brief love affair with CSA beets this winter, may well be my favorite creation with that oft-forgotten root. I've certainly had my share of salads with pecans, blue cheese, and apples, but the tiny jewels of roasted beet take it to a whole new level. Where raw apples are light and crunchy with just a hint of tartness, roasted beets balance with a complex and tender sweetness, holding their own against sharp red onion, pungent blue cheese, and rich and toasty pecans. It has to be the most wintery of all the salads I've made, the roasted beet gems imbuing the salad with a depth of flavor perfectly at home in this blustery season. Whether you have to roast a fresh batch of beets for this salad, or just use up some leftovers, this salad is a perfect showcase for one of the finest vegetables the root cellar has to offer.

Roasted Beet, Apple, and Blue Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Half of a small apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce crumbled blue cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pecans

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with onion, beets, apples, cheese, and nuts. Drizzle with dressing of choice and enjoy!

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.

Chile Rice with Green Beans and Toasted Pecans

Although I like to cook with less common grains like bulgur and quinoa, sometimes it's nice to come back to good old rice. Rice is more or less just a canvas for other flavors, serving as the perfect sponge for the plethora of spices in this recipe. Don't let the name chile rice scare you off if you're generally spice averse - the chile used here is the flavorful, but mild, ancho chile, which is the dried form of the poblano (perhaps my favorite pepper). More than any recipe I've made recently, I wish I could somehow make this into a scratch and sniff blog. This smoky, sweet, and nutty notes all blend together to be so much more than the sum of their parts and fill the house with an irresistible aroma. The beautifully browned green beans and toasted pecans add more delicious nutty notes that are contrasted perfect by the fresh and citrusy cilantro and lime juice. Brown rice can be substituted for the white rice, but additional cooking time (and likely water or broth) will be required, though I think it's well through the extra investment. Substantial enough to be a light main course, this can be made heartier with grilled shrimp or chicken, or even black beans, which I found to be a surprising but delicious addition to my leftovers the next day. Another home run for Susie Middleton, I hope recipes like this one will teach more people to love veggies the way I do.

Chile Rice with Green Beans and Toasted Pecans
from The Fresh and Green Table by Susie Middleton
serves 4

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ancho chile
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
Kosher salt
1 cup milk
3/4 cup water or lower-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons minced garlic
1 cup long-grain white rice
1 pound medium green beans, trimmed and cut cross-wise into 1/2-inch-long pieces
1/2 cup chopped toasted pecans
1/3 cup chopped fresh cilantro
2 teaspoons freshly squeezed lime juice, plus more if desired
1 1/2 teaspoons pure maple syrup
1/2 lime, cut into 4 wedges

1. In a small bowl, combine the cumin, coriander, ancho chile, paprika, cinnamon, and 1/4 teaspoon salt. In a liquid measure, combine the milk and water.

2. In a medium saucepan (that has a lid, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium-low heat. When the butter has melted, add the onion and 1/4 teaspoon salt, cover, and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Uncover, raise the heat to medium, and continue to cook, stirring, until lightly browned, 7 to 8 minutes more. Reduce the heat to medium-low, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the spice mixture and cook, stirring, until fragrant, about 30 seconds. Add all the rice and about a quarter of the mixture and stir, mixing well and scraping all the spices from the bottom of the pan.

3. Add the remaining milk mixture and bring to a boil. Reduce the heat to very low, cover tightly, and cook for 20 minutes.

4. Meanwhile, in a heavy nonstick medium skillet, heat the remaining 1 tablespoon butter and the remaining 1 tablespoon olive oil over medium-high heat. When the butter has melted, add the green beans and 1/2 teaspoon salt. The pan will look full. (That's okay; the beans will steam and brown at the same time.) Cook, stirring only occasionally at first and more frequently as the beans begin to brown, until the green beans have shrunk somewhat, all have ab it of browning, and some are dark brown, 9 to 12 minutes. Remove the skillet from the heat and transfer the beans to a plate.

5. Remove the rice pot from the heat and place a folded paper towel under the lid. Let sit, covered, for 5 minutes. Uncover (the foam from the milk will be on top of the rice) and fluff and stir with a fork. Re-cover loosely with the lid (leaving the paper towel in place) and let sit for 5 minutes more. Uncover and transfer the rice to a medium bowl. Stir in all the beans, three-quarters of the toasted pecans, and three-quarters of the cilantro.

6. In a small cup, combine the lime juice and maple syrup. Pour the mixture over the rice, and stir to combine. Taste the rice and season withe more salt, if needed. You can also add a bit more lime, if you like. Divide the rice among four bowls and serve garnished with the remaining pecans, cilantro, and lime wedges.

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.

Mushroom Pecan Burgers

While enjoying January 2nd off from work for the New Year's holiday, I got to work on my newly refreshed commitment to eating healthy, particularly by making things I would often buy myself. I love Morningstar Farms and Boca veggie burgers, but as with so many things, nothing compares to the homemade version. Most of my veggie burger experimentation has come from Veggie Burgers Every Which Way by Lukas Volger, but this spectacular recipe comes from another perennial favorite, the Moosewood Restaurant New Classics Cookbook.  I found this recipe because I was searching for a way to use the tofu and mushrooms in my fridge (other than stir-fry) and couldn't be happier that it led me to this recipe. This burger is pure umami-mushrooms, soy, and miso create a burger savorier than you ever though a veggie burger could be, playing beautifully with the nuttiness of the whole wheat breads crumbs, brown rice, and slighty chewy oats. Although I had to invest a little bit of time of the kitchen on my day off (not a big sacrifice for me), I've been more and more grateful I did each time I've plucked one of these scrumptious burgers out of my lunch bag over the past couple of weeks. While they were most delicious fresh out of the oven, the frozen extras have served me quite well for lunch. A perfect example of how little time investment can reward you many times over, hopefully this recipe will inspire you to invest a little more time in yourself, even if it isn't the kitchen.
Mushroom Pecan Burgers
from Moosewood Restaurant New Classics Cookbook
makes 6 burgers

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushroom
1/3 cup chopped toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
3/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
Salt and ground black pepper to taste

1. Preheat the oven to 350 degrees F. Generously oil a baking sheet.

2. In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

3. Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

4. Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in a bun.

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.

Pumpkin Pecan Cookies

With the New Year approaching and many people making a resolution to eat healthier, I offer up yet another in my series of healthy cookie recipes. I hate how a lot of people think that eating healthier means eating enjoyable tasteless food and I hope that my culinary adventures inspire people to experiment with and appreciate healthy ingredients, even if only in the smallest of ways. Although it does take a change in the way you cook and think about food, it's well worth the small effort to shift your attitudes and practices so that healthy and delicious food is a natural component of your diet and not a punishment (though life should never be without indulgences as well).

These tender and moist cookies get a bright citrus flavor from the orange juice and zest, wonderful toasty and nutty notes from the pecans and whole wheat pastry flour, with just a touch of sweetness and chewiness from the dates. One of the greatest things I have gained in my healthy cookie experimentation is an appreciation of the ability of dates to sweeten, act as a binder, and impart just a bit of chew with a subtle, yet delightful, flavor.

After the dessert smörgåsbords have been devoured but you're left needing a treat sans guilt, whip up a batch of these easy, nutritious, tasty little morsels. Equally appropriate for breakfast, a snack, or dessert, these will give you the energy to clean up the Christmas chaos and getting going on those New Year's resolutions.

Pumpkin Pecan Cookies
from Whole Foods Market
makes about 30 cookies

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
1 cup chopped, pitted dates

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

2. Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

3. Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Cherry Pecan Chicken Salad

Until the past year or two, I rarely put fresh fruit on my salads with the exception of the occasional canned Mandarin orange on a "Chinese" chicken salad, but now I've come to adore the contrast in texture and flavor that fresh fruit can add to a green salad. Apples, cherries, berries-they're all fair game when I'm creating new salads these days. When I'm putting together a main course salad, I typically pick an ingredient from each of the following categories-protein (meat, beans, or tofu/seitan), cheese, and nuts, plus all the fruits and vegetables that fit into my theme (my side salads are typically just a collection of mass quantities of veggies).

The all-too-brief Door County cherry season is in full swing right now, and I while I've eaten mass quantities of plain sweet cherries, I thought I should would be remiss if I didn't work them into any recipes as well. The sweet cherries blend beautiful with the assertive red onion and creamy, tart goat cheese, with the pecans lending a crunchy, toasty, rich element to the salad. The grilled chicken is mostly present to make the salad more substantial and filling, but this salad could easily be made vegetarian by increasing the amount of nuts and cheese or substituting tofu for the chicken. This  late summer salad bridges the flavors of summer and fall, easing the transition from the bright, sunny glory days of summer to the crisp, cool, comforting fall season.

Cherry Pecan Chicken Salad
serves 2

8 ounces boneless, skinless chicken breast
8 ounces mixed salad greens
1 small red onion, thinly sliced
1 cup sweet cherries, halved and pitted
2 ounces crumbled goat cheese
1/4 cup chopped toasted pecans
Salad dressing, for serving (I like balsamic vinaigrette or honey mustard dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the red onion, cherries, goat cheese, and pecans. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

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.

Spiced Glazed Nuts and Pretzels Mix

If you love baking and don't know who David Lebovitz is, you should. Lebovitz spent thirteen years at the venerated Chez Panisse and is an accomplished cookbook author and now runs a fantastic website that recounts his culinary journeys and experiments, which is where I found this gem of a recipe.


This snack mix is super easy to make, but is sweet, salty, and spicy all at the same time and I found myself repeatedly returning to the kitchen to snag little tastes while I was supposed to be letting it cool completely. I opted for a 50:50 combination of almonds and pecans, but I also think cashews would be superb (I just didn't happen to have any). Keep a close eye on the nuts when toasting them because it doesn't take very long to go from nicely toasted to burnt. I also recommend lining the baking sheet with aluminum foil-not only does it protect your baking sheets, but it will enable you to take the mixture off the baking sheet and cool it to room temperature more quickly. And as with any good recipe, I'm already envisioning the personal signature I can put on my next batch...

Spiced Glazed Nuts and Pretzels Mix
from David Lebovitz

2 cups (200 gr) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
1 tablespoon (15 gr) unsalted butter, melted
3 tablespoons (45 gr) dark brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper (or another red pepper)
1 1/2 tablespoons maple syrup
1 teaspoon flaky sea salt or kosher salt
2 cups (100 gr) small pretzel twists

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.

2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.

3. Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.

4. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.

Harvest Chicken Salad

After the success of Cranberry-Walnut Grilled Chicken Salad last week, I thought I'd try to put together another creative main dish salad, using some of the wonderful flavors of fall. I made this salad with grilled chicken, but I'd really be just as happy without it. The savory cheese and nuts contrasted with the sweet-tart cranberries and crunchy apples provide many layers of complementing flavors so any vegetarians who want to make this salad won't be disappointed.

Harvest Chicken Salad
serves 2

1 T. dijon, spicy brown, or other grainy mustard
1 boneless, skinless chicken breast (approximately 1/2 pound)
4 oz. salad greens
1/4 c. sweetened dried cranberries
1/4 c. chopped toasted pecans
1/4 c. shredded smoked cheddar cheese
1 small to medium tart apple, cored and cut into 16 pieces
Salad dressing (suggestion: balsamic vinaigrette)

1. Preheat a cast iron grill pan over medium heat. Brush both sides of the chicken breast with mustard. Grill chicken breast until internal temperature reaches 170 degrees F. Let rest at least 5 minutes and slice into bite-size pieces.

2. Divide salad greens between two large plates. Top each pile of greens with half of the grilled chicken, cranberries, pecans, cheese, and apple slices. Drizzle with your favorite salad dressing and enjoy!

Chocolate Chip Oat Bars

For the past two weekends I've been making desserts on the healthier side, so this weekend I decided I was allowed to make something a bit more indulgent, although in the grand scheme of desserts, these aren't so bad. Made with whole wheat flour, old-fashioned oats, and heart-healthy pecans and dark chocolate, these bars are full of indulgent flavors without being completely unhealthy. These bars would also be good with walnuts or other nuts, and dried fruit in place of some or all of the chocolate chips.

Chocolate Chip Oat Bars
adapted from Whole Foods

Nonstick cooking spray
1/2 cup (1 stick) butter, softened
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 1/2 cups rolled oats
1 cup bittersweet chocolate chips (I like Ghiradelli 60% Cacao chips)
1/2 cup chopped pecans

1. Preheat oven to 350°F. Grease a (9-inch) baking pan with cooking spray; set aside.

2. Put butter and sugar into a large bowl and mash together with a fork until well combined. Add eggs and vanilla and stir well. In a separate medium bowl, mix together flour, baking powder and salt. Add flour mixture to sugar mixture in thirds, alternating with the milk. Stir in oats, chocolate chips and pecans until combined then transfer batter to prepared pan, smooth out evenly and bake until golden brown around the edges and a toothpick inserted in the middle comes out clean, about 30 minutes. Set aside to let cool then cut into squares and serve.

Black and Tan Brownies

The phrase "black and tan" was originally used to refer to British soldiers that were sent to suppress Irish rebels after the 1916 Easter Rising, but has since is known more commonly as the delicious drink concoction made of half Harp Lager and half Guinness Stout. Now these delicious brownies from Cooking Light are borrowing the name, and I definitely think they do it justice.

These brownies are heaven. The bottom layer is chewy and toffee-ish, while the top layer is light with a deep chocolate flavor. The brownies don't taste like Guinness, but the chocolate layer with Guinness has a more intense flavor.

Black and Tan Brownies
from Cooking Light, March 2010


Tan Brownies
6 T. butter, softened
1.5 c. packed brown sugar
2 large eggs
4.5 oz. all-purpose flour (about 1 c.)
1 t. baking powder
1/4 t. salt
1/2 c. chopped pecans
Cooking spray


Black Brownies
3 oz. unsweetened chocolate, finely chopped
4 T. butter
1 c. granulated sugar
2 large eggs
1 t. vanilla extract
1 c. Guinness Stout
4.5 oz. all-purpose flour (about 1 c.)
1/4 t. salt

1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350 degrees.

2. To prepare Tan Brownies, place 6 T. butter and brown sugar in medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 t. vanilla. Weigh or lightly spoon 4.5 oz. flour (about 1 c.) into a dry measuring cup; level with a knife. Combine 4.5 oz. flour, baking powder, and 1/4 t. salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350 degrees in the lower third of the oven for 15 minutes.

 

3. To prepare Black Brownies, melt chocolate and 4 T. butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 t. vanilla, and Guinness, stirring with a whisk until well-combined. Weigh or lightly spoon 4.5 oz. flour (about 1 c.) into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 t. salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350 degrees for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.