Archive | June, 2013

Homemade Granola with Fresh Berries & Greek Yogurt

26 Jun

It’s that time of year when it’s almost, dare I say, too hot to eat.  We all are searching for breakfasts that are quick, filling, versatile, and nutritionally adequate. Now, we have to add “cool” to that demanding list? I actually have been meaning to post my granola recipe – read: my mom’s granola recipe 🙂 – and now seems like a perfect opportunity. Treat this as a blank slate, and make it your own. I want to try making parfaits in mason jars, like Caroline did here on her blog. Once you make it yourself, you’ll never find yourself reaching for that over-priced, preservative-laden bag of ho-hum granola in the supermarket EVER again. It’s a great hostess gift (if you can manage to part with some of it!).

granola

Homemade Granola (makes about 7 cups)

4 c rolled oats (not quick or instant kind)
1/2 c wheat germ
1/2 c ground flaxseed
1 1/2 c chopped nuts (walnuts, almonds, sunflower)
1/2 c sesame seeds
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/3 c coconut oil, olive oil, or canola oil
1/2 c honey (or maple syrup)
1/3 c water
2/3 c dried fruit (chopped apricots, cranberries, cherries, raisins, pineapple, papaya)
1 egg white

Heat the oven to 300*F. In a large mixing bowl, stir together the oats, wheat germ, flaxseed, sesame seeds, brown sugar, cinnamon and salt. Make a well in the dry ingredient mixture, and add the oil, honey and water. Toss gently until ingredients are well combined, then toss with egg white. Finally, spread the mixture evenly on a cookie sheet. Bake granola for 40 minutes or until lightly brown, stirring every 10 minutes or so to keep the mixture from sticking. Let it cool completely, then stir in the dried fruit.

{Recipe Redux} Salmon Cakes with Black Sesame Seeds

21 Jun

It’s that time again – Recipe Redux time! This month’s theme was “Sowing Seeds”, meaning incorporating seeds in an original recipe. I had been hankering for perfecting salmon cakes, because how many times can you have Roasted Asian Salmon? I felt the need to mix it up a little. I figured black sesame seeds would be the little punch that the basic salmon cake needed.  If you haven’t ventured into salmon-cake territory, I urge you to – especially if you like crab cakes! (Feel free to make these cakes ahead of time and refridge for up to 1 day.)

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Salmon Cakes (makes 8 cakes)

1 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/2 c panko breadcrumbs
2 teaspoons Dijon mustard
1 extra-large egg, lightly beaten
2 tsp black sesame seeds

Directions
Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion,  hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot with lemon wedges.

 

If you find yourself in NYC this summer…

3 Jun

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This is a must, must, must. If you’re lucky enough to find any excuse to get to NYC this summer, specifically through August 11, make it a point to visit the “Our Global Kitchen” exhibit at the American Museum of Natural History. The air-conditioned walls will be a cool respite from the beating summer heat.  Opened in November 2012, this exhibit is described as follows:

“Celebrate cultures and cooking, historic meals and markets, and moments in our lives that we mark with food—as well as the ingredients that we have discovered and shaped over the course of thousands of years. As this exhibition takes visitors on a journey of growing, transporting, cooking, eating, and celebrating food, it also examines contemporary issues of environmental and human health, food security, and feeding the world’s growing population today and tomorrow.”

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It’s not just an exhibit for quote on quote, foodies. We all eat food, right? And we all need to know its history and future. It’s a beautiful feast for the eyes, and it almost transports you into space, in the sense that you forget your’re in a museum. (In a good way!) Our Global Kitchen opens with a short 6-ish minute video, which seemed, to me, like an abridged Food Inc.  Next, you explore several concepts: Grow, Trade, Cook, Taste, Eat, and Celebrate. Any home cook will enjoy learning about how cooking is an “expression of human creativity”. Learning about the evolution of cookery tools and techniques. It kind of is like all the dietitian-y courses us RDs had to take, as it incorporates food science, food history, culture, and food systems. The capstone of the exhibit is the test kitchen, where you get to determine if you’re a “Super Taster” (I’m not), and sample cultural dishes.

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As you tour through the exhibit, you’ll find yourself saying, “Wow, I didn’t know that.” Like, did you know that Cortez regarded coffee with cacao beans the Aztec equivalent of the Red Bull or Five Hour Energy? You are learning throughout the entire exhibit; I wish I had kept a little notebook of everything I learned. Suffice to say, I think that this exhibit is serving a huge purpose and raising awareness about developing a more healthful, respectful approach to our food origin, history, and relationship. For more information, visit Our Global Kitchen: Food, Nature, Culture.

Dates:Through August 11, 2013
Location:
Gallery 3, third floor

Tickets:
Free for Members
General Admission Plus One tickets include admission to the Museum and Rose Center for Earth and Space plus one special exhibition:
Adults:   $25
Children (2-12):   $14.50
Seniors/Students with ID:   $19

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