Tag Archive for 'coconut'

Granola

Published on May 23, 2011 in Breakfast and Kids. 0 Comments Tags: , , , , , , , , , , , .


I’ve been meaning to post this for awhile now. Especially in the summer months when you don’t much feel like eating a heavy breakfast, granola mixed in with some Greek yogurt (which gives you a good dose of protein to start the day) and fresh berries is delicious, healthy and light. Many years ago my oldest sister, Alicia, who has coined many words and expressions (yes, my family has our own language; is that weird?), dubbed this concoction “grunge.” FYI, this was pre-Nirvana, so don’t look for any Seattle-based tormented rock star connection because there isn’t one.

Anyhoo, the great thing about this is that it’s super healthy (low-fat, oil-free, maple syrup-sweetened), but it doesn’t sacrifice flavor because of all the goodies in there like walnuts, coconut and cranberries. And you can whip up a big batch, store it in an airtight container and you’ve got breakfast locked up for a few weeks (or a couple days if my husband gets ahold of it for a little late-night snacking). And it’s great for kids too.

And like so many things I make, you can tailor it to your likes and/or cupboard contents. Some other ideas: almonds, pecans, dried apricots, banana chips, dried strawberries, dried cherries, sesame seeds; spices like nutmeg, ginger or even a little black pepper; replace some of the maple syrup with honey, blackstrap molasses or brown rice syrup. Just mix it up (literally) and make it your own.

Low-Fat Coconut Cranberry Granola

2 cups organic oats
1/2 cup raw sunflower seeds
1/2 cup pepitas
1 cup chopped walnuts
1/2 cup ground flax seed
3/4 cup dried cranberries
1/2 cup unsweetened coconut (I used reduced fat because that’s what I had)
1/3 cup maple syrup
2 egg whites
2 tablespoons water
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

Preheat the oven to 300ºF/150ºC. Mix the dry ingredients (with the exception of the coconut) in a large bowl. In a separate bowl, whisk the egg whites, water, vanilla and cinnamon. Add the wet ingredients to the dry ones and mix well. Spread the mixture on a Silpat- or parchment-lined cooke sheet. Toast for 35-40 minutes, stirring every 10 minutes to break up the mixture. In the last 5 minutes, add the coconut, stir to combine and return to the oven. It’s done when everything is lightly browned and crunchy. Remove and cool. Store in an airtight container. Will keep for a couple weeks.

Oops, I did it again.

Published on May 2, 2011 in Chocolate and Desserts. 0 Comments Tags: , , , , , , .

Sorry for the Cheeto-lover reference, but I had to report in on my latest frozen yogurt experience. I decided that I needed to recreate one of my favorite Ben & Jerry’s limited edition flavors:  Coconut Almond Fudge. Oh yeah. It may be apparent to you that I have a thing for coconut. And I know some people don’t like it (and I’ve cut those people out of my life, naturally). Because that’s just crazy talk. What is life without coconut? That means a life without piña coladas, macaroons, Samoas and most Thai dishes. Not worth living, sorry. Nope.

And I’m really proud to say that not only did I attempt the David Lebovitz “squiggle” method for the chocolate, but it was actually incredibly easy and so satisfying in terms of consistency, crunch and the all-important chocolate-to-ice cream distribution ratio.

So, here’s the recipe. Get to it. And if you don’t like coconut, well, I just don’t know what to say to you.

Coconut Almond Fudge Frozen Yogurt

2 cups Greek yogurt
1/2 cup buttermilk
1/2 cup sugar (granulated or cane)
2 tablespoons honey
1 teaspoon coconut extract
1/2 cup unsweetened coconut
1/2 cup raw almonds, roughly chopped
1/2 cup dark chocolate chips, melted

Combine the yogurt, buttermilk, sugar, honey and coconut extract in a boil. Refrigerate for about an hour.

Pour the mixture into your ice cream machine and process for about 25 minutes. After you get the machine going, put a clean, dry, airtight container in the freezer to chill. After the 25 minutes, add the coconut and almonds and process for another 5 minutes.

Take out the container and squiggle* a bit of the chocolate mixture in the bottom with a spoon. Add a layer of the frozen yogurt. When the cold frozen yogurt hits the melted chocolate, the chocolate will harden very quickly. Take your spoon and break up the chocolate and mix it together with the frozen yogurt. Repeat this step 3-4 more times. Cover and freeze for a couple hours before eating.

* Squiggle = a fast drizzle using a quick back and forth motion to make skinny lines of chocolate

Granola Bars

Published on April 5, 2011 in Desserts. 1 Comment Tags: , , , , , , , , , , .

Whole Foods has these ridiculous granola bars, which I’m sure you’ve seen, laying in wait near the check-out lines, just waiting for you to pass by, glance over, pick them up and think, “Well, granola bars. These must be healthy.” To which the granola bars snicker quietly to themselves and then guffaw all the way home, once safely buried in the bottom of your eco tote.

Because once you get those little suckers home, bite into the chewy goodness, it’s too late to realize that they’re not so healthy, one sign being your hands covered in grease from all the oil in there. I’m sorry to say it, but you’ve been had.

But, I’m fighting back, damnit. No granola bar will laugh at me without serious repercussions. I told myself that I can and will recreate the same delicious flavor without all that (or any, actually) oil. And so I did.  The nice thing about these bars (besides how good they taste, that is) is that you can really mix it up flavor-wise. Substitute pecans for the almonds, or add dried cherries or apricots instead of cranberries. Dare I say it? Throw in some chocolate chips. Blow off the coconut if that’s not your bag, baby. Just keep it in the 2 cups range, give or take a 1/4 cup or so.

You can even fiddle with the sweetener part. Brown rice syrup can sometimes have a sort of chemically taste, so try it with more honey or use maple syrup or even sugar instead. I’m thinking peanut butter could be crazy good as well. As long as you keep the proportions the same (about 1 to 1-1/4 cups), you’re good.

Join the fight against unhealthy granola bar mockery. Make these bars. And you, my friends, will get the last laugh.

Granola Bars

Nonstick spray (or 1 T butter)
1/2 cup sunflower seeds
1/2 cup slivered almonds
1/2 cup pepitas (pumpkin seeds)
1/4 cup ground flax seed
2/3 cup (unsweetened) shredded coconut
1 1/2 cups unsweetened brown rice crispy cereal
1 1/4 cups rolled oats
1/2 cup dried cranberries
3/4 cup brown rice syrup
1/4 cup honey
2 tablespoons brown sugar
1/2 teaspoon fine-grain sea salt
2 teaspoons pure vanilla extract
Sprinkling of sesame seeds (optional)

Preheat the oven to 350ºF/180ºC. On a few sheet pans, spread out the sunflower seeds, almonds, pepitas, flax seed and coconut. Roast in the oven for about 5 minutes, stirring everything around once or twice to make sure nothing burns. When the coconut turns golden and you can smell the nuts, they’re done.

In a heavy saucepan, combine the brown rice syrup, honey, brown sugar, salt and vanilla. Bring to a bubble over medium heat and cook until it thickens up a bit, about 3 or 4 minutes.

In a large bowl, combine the rice cereal, oats and dried cranberries. Mix in the roasted nuts and coconut, then pour the hot syrup over the mixture and stir to combine.

Pour the mixture into a greased (with either spray or butter) 8″x8″ or 9″x12″ pan — depending on whether you like your bars super chunky or regular thickness. Sprinkle some sesame seeds over the top if you like. Firmly press the mixture into the pan with a piece of waxed paper, compacting it down to help keep it together. You can also line the pan with sprayed/buttered parchment or waxed paper first and use the overhang to press and wrap. This way, you can turn out the bars in one big piece for easier cutting (I’ll do this next time). Let the bars sit for at least 2-3 hours before cutting.

Chocolate-Dipped Macaroons

Published on February 14, 2011 in Chocolate, Cookies and Holiday. 1 Comment Tags: , , .

So, I ended up making macaroons for Valentine’s Day. And not those fancy colored cookie things with the almond filling (not that there’s anything wrong with that), but your basic coconut macaroon. But it wasn’t so basic because we did a little dipping. In chocolate. As one is wont to do, especially on Valentine’s Day.

There are lots of macaroon recipes — a lot involving separating eggs and whipping them, and I just didn’t feel like it. I was in a bit of a rush (and who isn’t?). And when I say rush, I was actually in a rush, plus I figured why do something the hard way when the easy way is just as good?

And sweet Jesus, this was easy. I almost had nothing to photograph. It’s literally mixing five ingredients together and plopping them on a sheet pan. And then melting some chocolate. And dipping those macaroons into said chocolate. And then trying to wait for the chocolate to harden before eating. And failing.

That’s all folks. Genius. Seriously, I’m afraid of how easy they are. This may become an addiction.

Chocolate-Dipped Macaroons

2 large eggs
1/2 cup sugar (preferably organic cane)
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2-2/3 – 3 cups unsweetened coconut

Topping:
4 ounces dark chocolate (I recommend 70% cacao)
1 teaspoon vegetable shortening or canola oil
PLEASE NOTE: I’m almost embarrassed to write these instructions.

Preheat oven to 350ºF/180ºC. Mix the eggs with a whisk. Whisk in sugar, salt, vanilla. Add coconut (start with 2-2/3 cups; if it’s still really wet, add the rest). Scoop about a tablespoon onto a Silpat- or parchment-lined sheet pan (I used my hands to form little mounds — ooh, is that where they got the name? Discuss.), leaving about an inch between cookies.

Bake for about 15 minutes or until tops and bottoms just start to brown. Cool on a rack.

While the macaroons are cooling, melt the chocolate and shortening in a double boiler or a glass bowl over simmering water.

Dip the tops of the macaroons in the melted chocolate. Or if you want to be fancy you can take a spoon and drizzle some lines across the tops (although personally, that’s not enough chocolate for me and too much ends up underneath the rack and then I’m forced to scrape it off and eat it and that’s not a good use of one’s time especially for people in a rush like me). [Please note these macaroons were going to my son's school for Valentine's Day, so I did drizzle if only to slightly lessen the sugar/caffeine content for the little monsters.]

Feed seductively to your valentine (or just shovel them in your own mouth before he gets home from work).

Sri Lankan Deliciousness

Published on October 4, 2010 in Indian and Travel. 0 Comments Tags: , , .


I can’t confirm the deliciousness myself, but I’m going to go by the photo on this one. My one and only brother and almost Irish twin, John, is currently bopping around the stunning island nation of Sri Lanka. He flew there a couple weeks ago on a one-way ticket and although there wasn’t enough room for me in his suitcase, I am getting regular updates on sun, fun and, of course, food.

Which brings us to this meal, which is the standard lunch fare at Nautiluss restaurant in Unawatuna, a beach town 15 miles outside Galle. For $5 US, you can enjoy a boatload of curries along with coconut sambol (top left) and dal* (top right), all served with rice, pappadums, and beer. In the above photo, going clockwise, there’s curried fish, beets, okra (which they call lady fingers in Sri Lanka, as will I henceforth) and potatoes. I don’t see how you can go wrong with this meal. Serious bargain. And confirmed delicious by my brother.

He says the most interesting veg curries he’s had so far include banana flower, manioc, lotus root, ash plantain and water spinach, the latter three appearing in the below photo along with the ever present dal, sambol and fish curry.

John’s hooked me up with Anushka, the manager of the restaurant, so I’m going to get some Sri Lankan curries in the rotation soon. And because I found a lot of conflicting versions of the coconut sambol (some have dried fish powder (not so fond of this)/some don’t, lemon vs. lime, garlic or not, etc.), I will get the skinny on that recipe straight from the source. Stay tuned!

* From what I can tell Sri Lankan dal differs from Indian dal in the addition of coconut milk. Um, yes please.