Tag Archives: children

Everyone’s Doing It: Sweet, Salty, Savory Olive Oil Granola

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I have been reading Melissa Clark recipes as my bedtime stories this past month, and I was intrigued by a recipe she described for a granola made with olive oil.  Sweetness from brown sugar, earthy undertones from the olive oil, you understand why I bookmarked the page.  But you know that thing that happens sometimes, where you never heard of something and then once you learn about it you see it EVERYWHERE?  Turns out, suddenly there are variations on this recipe for olive oil granola all over the interwebs.

And tonight I learned why.  Because it’s good.  So good I could hardly stop stealing pinches off the tray–and that was before it was baked.  You might want to make it this weekend–if you can wait that long.

Of all the nearly-identical recipes, I started with this one, which was pretty much pared down to the essentials already, but I simplified it one step further by eliminating the coconut, which is not my thing.  If it’s yours, add a cup of coconut flakes to the recipe below.  Like most granola recipes, you can vary the nuts and seeds and/or add fruit to suit your taste.

Preheat your oven to 300 while you get a big bowl and mix 3 1/2 c. oats with 1 c. each of raw pumpkin seeds and raw sunflower seeds and 1 1/2 c. whole pecans.  Pour over 1/2 c. brown sugar, 1/2 c. olive oil, 3/4 c. maple syrup and 1 tsp. kosher salt and mix well.  Divide between two sheet pans and bake until nice and toasty, about 30 mins., switching the pans and stirring well every 10 minutes.  Let cool completely before storing in an airtight jar.

Eat by the handful from said jar.  Or, if you want to get fancy, you could put your handful of granola in a little bowl first.

 

 

 

p.s. As you may have guessed, this granola is not exactly health food.  If you’re looking for an everyday recipe with a lower proportion of sweetener and fat, you might like this Almond and Dried Cherry Granola recipe.

Quick Thai Green Curry

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I understand that there are cooks who plan out menus and then peacefully prep their ingredients in advance.  Come dinnertime, these lucky souls simply slip a dish into the oven and then casually toss a salad with one hand while sipping an aperitif with the other during the few moments it takes the meal to finish cooking to perfection.

I don’t cook like that.

(Come to think of it, I don’t live like that.  Perhaps the two are related.)

Instead, as dinnertime approaches at my house, my first order of business is to plonk the baby in her high chair so she can’t eat all the crayons while my back is turned.  Then I have a few great ideas in rapid succession and discover that I’m out of one key ingredient for each.  Then I draw some half-hearts on folded paper for the big girls to cut into Valentines and opine as to whether now is a good time to start a watercolor painting project on the dining room table, which is already almost buried in tiny scraps of paper, glitter, and stickers.  Then I wonder what to make for dinner. (Remember how I said I was going to plan more?  Still working on that.  But I have been cooking more lately, as you’ve seen!)

Finally, I consider how much more time I have before I want dinner on the table.  If I have an hour, maybe I’ll start a pizza crust and start roasting some potatoes.  If I have two, I might start a soup with long-cooking legumes.  But if I want dinner on the table in 20 minutes, I might make this quick curry.

If YOU want to have dinner on the table in 20 minutes, go put on a pot of jasmine rice and then check back with me.  Ready?  Ok.  It’s a Thai green curry, and I made mine with a thin filet of cod that went straight from the freezer into a bowl of hot water to defrost in minutes (don’t worry, Harold McGee says it’s ok).  You could go the fish route too, or you could use shrimp or chicken or tofu.

Sauté a thinly-sliced onion until it starts to soften, then add 2-4 tsp. green curry paste and sauté for a moment to release the fragrance.  Pour in a can of coconut milk and add 1 Tbsp. each of fish sauce, brown sugar, and lime juice.  Bring to a simmer, then add a pound of white fish in 1” chunks (I used cod; you could also use shrimp, chicken, or tofu) and sliced veggies (I used a green pepper, a stalk of celery and a small zucchini).  Simmer, stirring occasionally, about five minutes or until the fish is cooked.  Toss in a big handful of cilantro and chopped tomatoes for the final minute, then give it another squeeze of lime and adjust the flavors to taste with more lime, brown sugar and fish sauce.  Serve over hot jasmine rice.

p.s. This Noodle Curry with Tofu, Sweet Potatoes and Chard is pretty quick too, and also delicious.

An Easy Little Butterscotch Cookie (or Nutella Sandwich Cookie)

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When there are children–sometimes many children–running around the house all day every day, it’s handy to have a quick and easy cookie recipe at your fingertips.  Because at some point you’re going to need some cookies, stat.  And maybe the children will want one, too.  This recipe will make both you and them happy.

I felt the need to make amends after dissing a Moosewood cookbook the other day (is there a special karmic penalty for that, do you think?).  So I pulled one of my many Moosewoods off the shelf and flipped through it.  And right away the book (Simple Suppers) reminded me to make these cookies again, because they take five minutes and can be smooshed full of Nutella.  What’s not to love?

This is a cookie that you can take in a few different directions.  Need a tray of warm cookies 15 minutes from now?  Preheat your your oven while you mix the ingredients then scoop and flatten 1″ balls of dough onto your cookie sheet, and you can be enjoying soft butterscotch-scented bites of love after 8 minutes of baking.  Maybe you could have them ready even sooner.

Or whip up a batch of dough, roll it into logs and freeze it, then cut it into quarter-inch slices and bake your cookies into nice uniform wafers, ready to be nibbled alone or– don’t forget these cookies’ highest calling!–sandwiched together with Nutella.

However you decide to bake the little beauties, the recipe is simple.  Cream a stick of butter with a cup of brown sugar, then add an egg, a tsp. of vanilla, and 1/4 tsp. salt.  Scrape down your bowl and then mix in 1 1/2 c. all-purpose flour.  Voila.  Now is the time to freeze them in 1 1/2″ diameter logs, if you can wait; or go ahead and bake ’em now.  Bake at 375 until the bottoms are just getting light golden for a soft cookie, or until they’re golden brown for a crisp wafer (8-12 minutes).