Monday, April 22, 2013

Spring Things

I like Fall, I like Summer, I (don't like Winter), but I LOVE Spring.

A photo essay/vignette/collection of things spring near my little corner of the world.

















Greek style Cauliflower with grape tomatoes, mushrooms, and olives

Getting ready for a picnic! No rest for the weary on a sunny Seattle day!


Sunday, April 21, 2013

Coconut Quinoa Granola

I happen to love quinoa. I love it's flexibility in recipes, it's healthy, grainy taste that makes you feel almost instantly healthy. It feels good to nourish your body, doesn't it? When I recently found this recipe on Running to the Kitchen, I knew quinoa would work as a snack too. We're definitely a granola group in my home, sprinkling it on yogurt, bringing it to work as a snack, and as a pre-workout snack. Homemade granola is so simple and will last you through the week. I recommend you try it!


Ingredients
adapted from Running to the Kitchen

3/4 c. uncooked quinoa
1/2 c. unsweetened coconut flakes
2 c. old fashioned oats
1 c. finely chopped medjool dates
1 c. finely chopped nuts (I used almonds)
1/4 tsp. sea salt
1/2 tsp. cinnamon
3 tbsp. honey
3 tbsp. melted coconut oil



Method

Preheat oven to 350 degrees. Combine all the dry ingredients (quinoa, oats, nuts, cinnamon, salt) in a large bowl, then add coconut oil and honey, tossing until combined. After spreading onto a large baking sheet in a thin layer, bake for 12-15 minutes. Check on granola and flip lightly with a spatula, clusters are okay. Allow to cool for about 10 minutes then store in airtight containers. This granola is especially tasty with a dollop of Greek yogurt and a sliced banana.



There you are, another way to use quinoa! Don't be deceived by the bird food-esque appearance, this stuff keeps a full grown husband energized!

Hotcakes, Salted Caramel, and Cooking Demos.

Sooooo, I've been busy. The kind of great busy where you're happy to be gallivanting around, and using your brain at work, but nevertheless, busy.

Some of this business comes from trying to check out the amazing culinary opportunities this city has to offer. First off, The Booklarder. This quaint little cookbook store has floor to ceiling shelves of divine cookbooks, from the old to the very new. And the classes, the classes are divine as well. Perfectly geared to this eclectic community in Fremont, I have learned to revel in the sights and smells here. My friend and I recently attended a demo and book signing by the owner of Hotcakes, a bakery/chocolate lover's dream. She demonstrated how to make caramel from scratch, using techniques I'd never seen before. The picture below, courtesy of Booklarder shows this demo. See the entranced individual to the left of Hotcakes owner, Autumn? That's me, in the leopard print. Front row view!


Anyways, I've been hoarding all these fun recipes to share, especially some quinoa granola, and a strawberry-rhubarb spinach smoothie. I know, intriguing.

Hope you all had a happy weekend! My bean sprouts and spinach are sproutin' away in the back yard!