Saturday, January 22, 2011

donut muffins

joy the baker is basically one of the coolest food bloggers around. in perusing her blog, i found a recipe i couldn't pass up. but i was GOOD and only ate ONE and gave the rest away. like muffins? like DONUTS? this is the recipe for you!!

have a great weekend!!

Tuesday, January 18, 2011

turkish spiced chicken kebabs with pomegranate relish and tahini yogurt

yeah. that's a mouthful... in more ways than one.

i stumbled upon this recipe in the latest issue of bon appetit. all of my many plane rides this winter break were cause for cooking magazine purchases - can you believe i only bought 2? yesterday's granola recipe was from the food network mag and today, you get one from chef ana sortun of oleana in cambridge, MA.

this recipe is in 3 parts (well and one to make a seasoning... so 4 parts but don't let that deter you!) - all of which can be made as far as 2 hours in advance, so keep that in mind. the last step - broiling the chicken - only takes about 10-12 minutes. so whip up the first three, sit back for an hour and a half after you clean up the havoc you rained down upon your kitchen - then broil the chicken and serve!

Bahrat Seasoning
(can be made way ahead and kept a week in the fridge. this recipe makes 1/4 cup - so you'll have a little extra to season eggplant or lamb later in the week, if you wish)

1.5 tbs dried mint
1 tbs dried oregano
1.5 tsp ground cinnamon
1.5 tsp ground coriander (i smashed the whole ones with a hammer, it was fine......?)
1.5 tsp ground cumin
1.5 tsp ground nutmeg

Tahini Yogurt

2.5 tbs fresh squeezed lemon juice
1 tbs Bahrat seasoning
1 large garlic clove, pressed
1/2 cup plan whole-milk Greek-style yogurt
1/4 cup tahini (sesame seed paste)

mix the first 3 ingredients, let stand 5 minutes - then whisk in the other two. season to taste with salt if you feel the need. let stand at room temp. for up to 2 hours

Pomegranate Relish

1.25 cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped ( i only had salted and it was fine)
1/3 cup coarsely chopped Italian parsley (fresh)
2.5 tbs olive oil
2.5 tsp fresh lemon juice

mix all ingredients, cover and set aside at room temp. for up to 2 hours.

Chicken Prep

3-4 skinless chicken breast halves, each halved lengthwise and cut crosswise into 3 pieces

1/2 cup coarsely grated onion
2 tbs fresh lemon juice
2 tbs olive oil
2 tsp Bahrat seasoning

whisk the above 4 ingredients together in a bowl - add the chicken - and allow to marinate for up to 2 hours at room temp. also!

When the time is right, preheat the broiler and thread six metal skewers with the chicken pieces. Sprinkle with salt and pepper and broil 5-6 minutes on each side or until done!

Arrange kebabs on warmed pita or naan. Serve with tahini yogurt and pomegranate relish!


must haves for 2011

people, people, people. here's the scoop. if you don't love granola - you're about to.

it's high time we made our own. it takes nearly little time, is relatively cheap (maybe even very cheap if you keep it simple) and it is better for you!

oh - and once you discover brown cow maple yogurt, you won't eat granola with anything else........

so here's my new favorite: bobby flay's Mango-Agave granola!!

10-15 minute prep/watching
40 minutes total

1/4 c. canola oil (or EVOO)
1/4 c. agave syrup
1/4 c. clover honey
1 tsp ground cinnamon
2 tbs packed light brown sugar
1 tsp vanilla extract
3 c. old fashioned rolled oats (not instant)
3/4 c. slivered almonds
1/2 c. raw sunflower seeds
1/2 c. raw pumpkin seeds
2 tbs flax seeds
2 tbs wheat germ
1/4 tsp salt
1 c. dried sweetened mango

1. preheat the oven to 325. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Mix the canola, agave, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower, pumpkin, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry and stir, evenly coating everything. Spread the mixture on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25-30 minutes.
3. Remove from oven, let cool slightly, break apart if clumpy while still warm. Let cool completely then toss the dried mango. Store in an air tight container!

get to it!