good night milk

Winter seems to be fast approaching, and tonight I was craving a really good cup of hot milk.  I decided to do a variation of a milk my mother always gave me when I felt unwell as a child, with haldi (turmeric) and honey.

Makes 1 serving. 

Ingredients:

• 12 ounces milk (any kind you like - I use 1% milk)
• 1 cinnamon stick (preferable), or 1/2 tsp of ground cinnamon
• 3 cloves
• 2 cardamom pods (preferable), or a pinch of ground cardamom 
• 1/3 of a nutmeg (preferable), or about 1/4 tsp ground nutmeg
• Pinch of ground ginger
• Pinch of turmeric powder
• 2 tsp honey (or more, to taste)
• 1 tsp vanilla
• 2-3 tsp Bailey's Irish Cream liquor, whiskey, bourbon, dark rum (whatever strikes your fancy, and this is optional but definitely delicious)

Directions:

1. Pour milk into a small saucepan and set your stove on very low heat.
2. Add all ingredients except the turmeric, honey, vanilla, and alcohol (if using).
3. Once the milk has started to heat, but before it starts to boil, add the turmeric and the honey.  Don't add too much honey at first -- you can always add more at the end, but you don't want this to be overly sweet.
4. As you see the first very small bubbles begin to form, add the vanilla.
5. Once milk has started to froth but before it reaches a rolling boil, turn off the heat.
6. Add the alcohol (if using).
7. Put a strainer over a mug, and pour the milk into the mug.
8. Toss all the whole spices -- unless you want to keep the cinnamon stick in the milk as you drink it, as garnish -- and have a "good night"!

granola obsession

One of my first posts was a granola bar recipe, and I happen to believe that all granola recipes are fairly similar.  This makes sense, because good granola is really just as simple as a base of oats, some dried fruit, and some sticky stuff to hold it all together.  However, I've made granola three times in the last two weeks using this recipe, and so I thought it was worth posting in its own right, because it's really delicious.  And addictive.

Makes about 16 2x2 inch bars.  

Ingredients:

- 2 cups oats
- 1/2 cup ground flaxseeds (if you don't have this, just increase the amount of oats to 2 1/2 cups or you could substitute with wheat germ)

- 1/2 cup raw pecan halves (if you don't have pecans, use walnuts -- but I highly recommend the pecans)

- 1/2 cup unsweetened coconut chips (these are large dried coconut flakes - if you can't find them, regular dried coconut flakes are fine.  If you can't find unsweetened, decrease the honey/maple syrup by a tablespoon)
- 1/2 cup chocolate chips or chopped chocolate (I use Ghirardelli 60% and highly recommend using a similar, good quality dark chocolate -- less sugar and more delicious)
- 1/3 to 1/2 cup dried cherries, or other dried fruit like cranberries or raisins
- 1 tsp. fine or kosher salt
- 4-5 Tbsp. peanut butter.  If you're allergic, try substituting with almond butter, cashew butter, or tahini.
- 1/4 tsp. ground cinnamon (optional)

- 1/2 tsp. fine coffee powder (optional)
- 1 tsp. vanilla extract (optional)
- 5 Tbsp. unsalted butter or canola/corn oil, or olive oil (I have successfully used all three, and will probably use butter only on more decadent special occasions going forward.  The olive oil does have a taste to it, which I like: a slightly salty depth.  But if you don't like that, stick with canola/corn)
- 5 Tbsp. honey (Edit: I have been substituting this with maple syrup and it is delicious.  When I use maple syrup, I use less peanut butter - about 2-3 Tbsp.).  

- 3 Tbsp. water

Directions:

1. Preheat the oven to 350°F. 
2. Make sure that the butter (if using) is at room temperature.  If the butter isn't at room temperature, put it in a large mixing bowl and microwave it for about 40 seconds at high.  
3. Take a small baking tray or, if you are like me and prefer to use as few dishes as possible, an 8-inch square baking pan.  
4. Spread out the nuts and coconut chips on the baking tray/bottom of baking pan and heat until you can just start to smell the nuts, about 3-5 minutes.  Careful not to let them burn!  As soon as the coconut starts to brown, take it out.  
5. Place the nuts and coconut in the large mixing bowl with the butter/oil.  
6. Lightly grease an 8-inch square baking pan (it's fine to use the same one you just used to heat the nuts and coconut). Cut a rectangle of parchment paper to line the bottom and two sides of the dish, leaving a little overhang.  Press the parchment paper into the dish. 
7. Add all the remaining ingredients except for the honey and water to the large mixing bowl.  Mix thoroughly.
8. At this point, taste the mixture and gauge how much honey you want to add -- this can be very sweet with the chocolate, peanut butter and dried fruit already.  
9. Add the honey, and mix again.  Taste again (with a clean spoon!)
10. Add the water, to make sure the mixture isn't too dry.  The entire mixture should be evenly moistened and quite sticky. 
11. Transfer the mixture to the prepared pan, pressing it down firmly to ensure that it molds to the shape of the pan. 
12. Bake for about 25-30 minutes, or until brown around the edges and just beginning to turn golden brown on top as well.  Don't keep baking in the hopes that it will "firm up" -- the mixture will still seem soft and almost under-baked if you press on it, but it’ll set as it cools.  I personally like my bars to be "well done", so I bake almost to the point of burning the outside edges.  I don't recommend doing this the first time, though; you should get familiar with the flavors before you decide how caramelized you want them to taste.
13. Transfer the pan to a rack, and allow the bars to cool completely in the pan.  
14. Once cooled, refrigerate the pan for about 30 minutes so that the bars will set completely before cutting.
15. Run a sharp knife along the edges of the pan; then pull up on the parchment paper to lift the sheet of bars out of the pan.  Cut the bars into squares.  

Note: I like to store these in an airtight container in the refrigerator -- I think they taste better slightly cold.  However, they should be fine if stored at room temperature in an airtight container for a few days as long as it's not too hot outside.  I usually add one bar to some greek yogurt with fresh berries as a delicious breakfast, but they also taste great alone.  

Modified from: http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/

kitchen sink salad

I know -- it's a little ridiculous to post a recipe for a salad.  However, this is my "kitchen sink" salad; the one that I truly love, and to which I return time and again, so I thought I might as well share how I make it.  I actually used to hate salads until one magical summer when I first visited my sister in Southern California and realized how delicious fresh vegetables really can be (I think I also had simply outgrown my blanket policy of avoiding anything healthy at all costs).  This is basically a variation of what she made, although she usually added sprouts and would NEVER add raisins/apple.

The ingredients below are what I put into one salad; usually, I will buy enough to make salad for lunch every day that week.

Serves 1 person.  

Ingredients:
- handful of spinach leaves or another dark green
- 3 Tbsp. corn (fresh is great; frozen and thawed or canned and drained is also fine)
- 1/2 carrot, or about 5 baby carrots, diced
- 1/2 red beet
- 1/2 an avocado
- 1 Tbsp. crumbled feta cheese
- 1 stem (or stick) of heart of palm (my favorite ones are sold by Trader Joe's), diced
- 1/4 a tomato, or about 5 grape/cherry tomatoes, diced
- 1 Tbsp. sunflower seeds
- 1 Tbsp. black raisins, or 1/4 of an apple, diced
- salt and pepper
- really good quality extra virgin olive oil and balsamic vinegar (note: "really good" doesn't have to be expensive - I buy both of these at Trader Joe's, and the balsamic really ages well if you buy the large bottle ... it gets a little richer and sweeter over time)
- lemon juice

Directions:

1. Take the red beets you've bought for the week, wash them, dry them, and brush them with olive oil.  Wrap them in aluminum foil and place them on a baking sheet.  
2. Bake the beets at 400 degrees F for 45 minutes to an hour, until you can insert a fork into the beet with very little resistance (remove them from the oven before they get mushy, however). 
3. Cool the beets, then peel them and dice them.  Store in an airtight container in the refrigerator.  
4. Wash the avocado and cut it in half, lengthwise.  The side that has the seed left in it will remain fresh for longer; drizzle this very lightly with lemon juice, wrap tightly in plastic wrap, and store in the fridge.  
5. Take the remaining half of the avocado and dice it.
6. Add corn, carrots, tomatoes, avocado, beet, heart of palm, feta cheese, sunflower seeds, and raisins/apple to a bowl.  Mix well.  
7. Add olive oil and vinegar to a small bowl/tupperware, and whisk or shake well to combine them - use sparingly, about 1 Tbsp. of each is more than enough.  Pour this mixture into the salad bowl.
8. Add salt and pepper to taste (note: the vinegar will have already added saltiness and flavor, so be cautious with the salt).  
9. Take a handful of greens, roll them up, and chop into ribbons.  Add to the bowl.
10. Toss the salad again.  Enjoy with a small piece of multigrain bread, if desired.  If you have hummus to spread on the bread, all the better!

scottish shortbread

Today, I found myself really craving shortbread.  I have very fond memories of eating Walker's shortbread biscuits as a child -- the rich, buttery goodness of those biscuits was pretty spectacular.  You can still buy them, although I do think the quality has gone down over the years.

Anyway, I didn't have much time and wanted to throw something together quickly.  Fortunately, I found a very well-rated recipe that looked incredibly simple to make.

I made a quarter-batch of this recipe, with just a few additions.  From other reviewers' comments, it seems like a pretty adaptable recipe (one reviewer mentioned using spelt flour!).  Although some reviewers do mention success with margarine, I actually think that margarine is even more unhealthy than butter.

[Note: In a second round, I added mini-chocolate chips and they were a delicious addition; add them once most of the kneading has been done, if you decide to try this out].

Anyway, here goes:

Makes approximately 4 dozen biscuits/cookies. 

Ingredients:
- 4 1/2 cups all-purpose flour
- 2 cups butter, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla or almond extract

Directions:

1. Preheat oven to 325 degrees F.
2. Line baking sheet or shallow pan with parchment paper, and grease lightly.  
3. Cream butter and sugar with a stand or hand-held mixer.
4. Add vanilla or almond extract.
5. Add about 3 3/4 cups of the flour, and mix well.
6. Sprinkle a board with the remaining flour, and knead for 5 minutes, adding flour if needed.  
7. Flatten dough out onto a baking sheet or shallow pan.
8. Prick the dough with a fork to create a "pinprick" pattern.  
9. Bake at 325 degrees for about 20 minutes (or until golden brown on the top).

Adapted from: http://allrecipes.com/recipe/scottish-shortbread-iv/detail.aspx?event8=1&prop24=SR_Title&e11=scottish%20shortbread&e8=Quick%20Search&event10=1&e7=Home%20Page

kung pao chicken

I've made this many times, and it has turned out remarkably well each time.  This must mean it's fairly foolproof -- however, I definitely do recommend cutting the chicken pieces as small as possible (1 inch or smaller).  Keeping the size uniform is key to even cooking.  I like this recipe a lot because you don't use much oil and still get a delicious dish.

Serves 4 people

Ingredients:
- 1lb boneless-skinless chicken breasts (cut into 1” pieces)
- 2 tablespoons cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons green onions (chopped)
- 1 red bell pepper (chopped into 1" pieces)
- 3 garlic cloves (minced)
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon powdered ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- 2 cups white rice, cooked

Directions:

1. Combine chicken and cornstarch in a small bowl and toss to coat. 
2. Heat sesame oil in wok over medium heat, add chicken and bell pepper and stir-fry 5-7 minutes or until the chicken is no longer pink inside. 
3. Remove chicken and bell pepper from wok.
4. Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
5. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
6. Return chicken and bell pepper to the wok and coat with sauce. 
7. Stir in roasted peanuts. Heat thoroughly. 
8. Top with additional green onions if desired and serve over white rice.

Modified from: http://blogchef.net/kung-pao-

chicken-recipe/

south indian coconut quinoa

I've been really craving this recipe recently, so I'll probably pull out my rusty pots and pans to whip it up this weekend.  I remember it being quite delicious, though a little too salty, so I will go easy on the salt this time.

It's a very unusual recipe; I haven't seen quinoa used with Indian spices very often.  It was also extremely easy to make, and a nice vegetarian option.  If you have a spice-filled kitchen, it's also a very affordable dish to make, which is nice for someone on a student budget!

Ingredients:
- 1 cup quinoa, rinsed
- 2 Tbsp vegetable/canola oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp turmeric powder
- 6 dried or fresh curry leaves
- 1 15oz can whole tomatoes, chopped, juices reserved
- 1/3 cup fresh coconut (you can get frozen shredded versions at Indian shops, or probably even in the freezer section of your local supermarket).  In a pinch, use dried unsweetened flakes.  
- 1 15oz can light coconut milk
- 1/2 cup tomato juice (from the canned tomatoes)
- handful cashews
- 2 cups fresh or frozen broccoli florets
- 1 cup canned or frozen corn
- salt and pepper, to taste

Directions:

1. Heat oil in a saucepan until it shimmers.
2. Add cumin and mustard seeds. They should sizzle upon contact. Cook for 30 seconds or so, until they're done spluttering.
3. Add turmeric, fenugreek and curry leaves. Cook 30 seconds.
4. Add chopped tomatoes and shredded coconut. Cook 5 minutes, until tomatoes break down a bit
5. Add tomato juice and coconut milk. Bring to a boil.
6. Add quinoa and cashews. Stir, then turn heat down to a simmer, cover and cook about 10 minutes until nearly almost cooked, but still soupy.  If you prefer it less soupy, uncover and cook for another 5 minutes.
7. Add broccoli and corn in one layer over the top of the quinoa. Add more water if it's too dry. 
8. Cover and cook 5 minutes until broccoli is tender. 
9. Add salt and pepper if needed (but taste it first!).

Modified only slightly from Aarti Sequeira's recipe: http://aartilla.blogspot.com/2009/04/aarti-paarti-episode-9-south-indian.html