There’s really nothing to it. If you can chop some almonds and then throw them in the blender, then you can make these nutty bran flakes. ... [read more]]]> I like it better than the store-bought stuff.

There’s really nothing to it. If you can chop some almonds and then throw them in the blender, then you can make these nutty bran flakes. After that, you just mix together the ingredients…roll out the dough…bake…tear the bran flakes…bake some more…let ‘em cool…toss in raisins…pour ‘em in a bowl…add milk…and enjoy every nutty, yummy bite!

Give it a try one of these days and see for yourself just how fun and satisfying it is to make your own cereal.

Homemade Nutty Bran Flakes with Raisins

Slightly Adapted from: Willow Bird Baking

Yield: 12 oz.

Equipment Needed: 2 cookie sheets, rolling pin, bowl, wooden spoon, parchment paper, plastic wrap

Ingredients:

• 1 cup Bob’s Red Mill wheat bran
• 1 cup whole wheat flour
• 2/3 cup almonds
• 2 tbsp. sugar
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup milk
• 1/4 cup water
• 1/3 cup raisins

Instructions:

• The first step is to turn the almonds into a flour. To do that, chop the almonds into small pieces. Then place them in a blender or food processor and select the “process” button. This will grind the chopped almonds and turn it into very fine pieces resembling a course flour.
• Preheat the oven to 350 degrees Fahrenheit.
• Mix all of the dry ingredients (except the raisins) in a large bowl.
• Then stir in the milk and water. Mix everything together with your hands until the dough is the consistency of a cookie dough. I didn’t need to add any extra liquid, but if you need to, that’s fine. It won’t hurt anything.
• Divide the dough in half.
• Cut a piece of parchment paper the size of your cookie pan, and then place the cut parchment paper onto your counter top.
• Put half of the dough on the parchment paper.
• Now cut a piece of plastic wrap the same size as your parchment paper and place it on top of the bran dough that’s sitting on the parchment paper.
• Take your rolling pin and roll the plastic-wrap covered dough. Flatten the dough until it’s so thin you can’t roll it any thinner. Don’t worry if the dough has holes in it. It’s not a problem.
• Using both of your hands, remove the parchment paper with the rolled out dough on it, and place it on the cookie sheet.
• Remove the plastic wrap.
• Bake uncovered for 10 minutes, checking it after 5 minutes. Since the dough is so thin you want to keep an eye on it to make sure it’s not burning.
• After 10 minutes, remove it from the oven and let it cool.
• While it’s cooling, you’re going to roll out the other half of the bran dough, so repeat the process by laying down a piece of parchment paper onto the counter. Place the dough on the paper. Cover the dough with plastic wrap, and then roll it out the same way you did the other one.
• Remove the plastic wrap and bake it for 10 minutes uncovered, just like you did the first one, removing it after 10 minutes to cool.
• After both batches of the nutty bran dough has cooled, tear it apart into whatever size pieces you want. I made each flake about 1 inch.
• Spread the flakes on both of parchment lined cookie sheets.
• Reduce the oven temperature to 275 degrees Fahrenheit.
• Then bake one batch of bran flakes at a time on the top shelf of your oven for 20 to 30 minutes, turning and stirring the flakes every 5 minutes.
• Remove from the oven and let the flakes cool.
• Bake the second batch of bran flakes now the same way…for 20-30 minutes, stirring and flipping the flakes every 5 minutes.
• When they’re done let them cool.
• Mix in the raisins.
• Store the cereal in glass jars (or plastic containers if you prefer) with tightly fitting lids. If it’s not used within a week, refrigerate it so you can keep it for an additional week.

The cabbage ... [read more]]]>

The cabbage crunch that’s on Whole Foods’ salad bar doesn’t have tomatoes or grapes in it…that’s my addition…and the dressing they use is also different than what I put on mine. But I just love combining sweet and spicy which is why I add tomatoes and grapes and then use the Latin Lemonaise which gives it a bit of kick in terms of spiciness. But if you prefer a vinaigrette, mayonnaise, or some other salad dressing, go for it.

You’ll notice I didn’t put any measurements on my ingredient list, and that’s because when I make cabbage salads, I usually just dice, shred, sprinkle, and chop…throwing everything into a bowl without measuring, and then mixing it up. You can do the same. Hope you enjoy every crunchy bite! I know I did!

Cabbage Crunch

Adapted from: Whole Foods Market

Ingredients:

• cabbage, shredded
• green onions, diced
• almonds, slivered
• poppy seeds
• sesame seeds
• flax seeds
• cherry tomatoes
• black seedless grapes
• The Ojai Cook’s Latin Lemonaise

Instructions:

• Clean the cabbage then cut it into shreds.
• Clean and dice the green onion.
• Wash the tomatoes and grapes. You can cut the grapes and tomatoes in half or quarter them, or you can leave them whole. It all depends on what you like.
• Place the shredded cabbage, diced onions, grapes, and tomatoes in a bowl.
• Sprinkle the almonds, poppy seeds, sesame seeds, and flax seeds (however much you want of each) into the bowl with the cabbage mixture.
• Mix in the lemonaise (or mayo/salad dressing of your choice).
• Serve chilled.

The recipe is also flexible and open, giving you the ability to mix and match ingredients based on your preferences and what you have available in your pantry at any given moment.

Don’t have almonds or maybe you don’t like them all that much? No problem. Use walnuts, hazelnuts, ... [read more]]]>

The recipe is also flexible and open, giving you the ability to mix and match ingredients based on your preferences and what you have available in your pantry at any given moment.

Don’t have almonds or maybe you don’t like them all that much? No problem. Use walnuts, hazelnuts, macademia nuts, pistachios, or cashews.

Don’t have flax seeds on hand? Throw in some pumpkin or poppy seeds instead.

Don’t have agave nectar in your pantry? Use molasses, honey, or maple syrup.

Don’t use safflower oil in your house? Try canola.

You’re not big on papaya? Use raisins, dried mangoes, or dried cranberries.

Add cinnamon if you want. Maybe use a rum extract instead of vanilla.

You get the idea. Change the recipe however you want.

Another perk is that your house will also smell like homemade oatmeal cookies, and that’s such a warm and inviting aroma, isn’t it. Who can resist!?

Even Kemal who’s never eaten the first bite of any kind of cereal in all the years I’ve known him was all over this granola as soon as it came out of the oven. He loved it and had some this morning with milk and honey! He’s even going to have some on sprinkled on some Greek yogurt tonight for dessert!

I keep asking myself why in the world I waited all these years to make my own granola!? But one thing’s for sure…I’m never buying it again! It’s SO much better than what you buy in the store!

And best of all, you will have made a wholesome breakfast for yourself or your loved ones, and when they enjoy your granola for breakfast, they’ll not only appreciate your efforts, but you’ll also feel a sense of satisfaction as well.

Homemade granola also makes a great homemade gift. Keep some for yourself, and then give some away to friends and family to enjoy. Trust me, they will!!

How to Make Homemade Granola

Adapted from: Willow Bird Baking

Yield: 2 1/2 pints

Ingredients:

• 2 cups raw oats (not the quick-cook kind)
• 1 cup almonds, chopped
• 1/3 cup wheat germ
• 1/3 cup unsweetened coconut flakes
• 1/3 cup agave nectar
• 2 tbsp. flax seeds
• 2 tbsp. sesame seeds
• 2 tbsp. safflower oil
• 1 tbsp. pure vanilla extract
• 1 tsp. sea salt
• 1/2 cup dried papaya spears, diced

Instructions:

• Preheat your oven to 300 degrees Fahrenheit.
• Line a cookie sheet with a piece of parchment paper.
• Chop the almonds.
• In a large, stainless steel or glass bowl, mix together the oats, almonds, wheat germ, flax seeds, sesame seeds, and sea salt.
• Heat the agave nectar, oil, and vanilla in a small pot over medium heat until the mixture is warm.
• Pour the heated agave mixture over the dry ingredients, mixing well with a spoon so the granola is coated evenly.
• Spread the granola over the parchment-lined cookie sheet and bake for about 10 minutes.
• Then stir the granola and put it back in the oven.
• Bake for 10 more minutes and stir again.
• Repeat this step two more time so your granola has baked for 40 minutes and is stirred every 10 minutes.
• After 40 minutes, the granola should be well toasted, so remove it from the oven and let it cool, stirring a few times during the cooling process.
• While the granola is cooling, dice the dried papaya spears, then toss it in the granola after it’s cooled.
• Store the granola in glass jars tightly fitting lids. You can store it outside, unrefrigerated for about 2 weeks. If you store it in the refrigerator, that will increase the length of time it will keep.

Flourless-No Bake Honey Almond Oatmeal Cookies

Yield: 9 cookies

Ingredients:

The cake is very sweet and the nuts make it rich, so a very ... [read more]]]>

The cake is very sweet and the nuts make it rich, so a very small piece is all that’s necessary for it to be satisfying.

Hazelnut Semolina Cake

Adapted From: “Tastes of the Mediterranean“, page 105 (Halvas Fourno)

Ingredients for the Cake:

• 1 cup semolina flour
• 1 cup hazelnuts, finely chopped and roasted
• 1 stick butter, softened
• 1/2 cup sugar
• 3 eggs
• 2 tsp. baking powder
• 1 tbsp. orange peel
• 2 tbsp. tangerine juine

Ingredients for the Syrup:

• 1 cup sugar
• 1/2 cup agave nectar
• 1/2 cup tangerine juice
• 1 tsp. orange peel
• 2 tsp. lemon juice
• 3 lemon slices
• 4 cinnamon sticks

Note: Next time I make this I’ll double the amount of sugar, agave nectar, and tangerine juice to make a moister cake.

Ingredients for the Topping:

• 1/2 cup almonds, chopped and roasted
• 1/2 cup hazelnuts, chopped and roasted

Instructions:

• Set the butter on the counter so it can soften.
• Preheat the oven to 425 degrees.
• Chop the hazelnuts and spread them in a medium-sized baking dish.
• Chop the almonds and spread them in a small baking dish.
• Toast the nuts for about 3-5 minutes. Be sure to watch them carefully so they don’t burn.
• Grease a 9-inch square baking pan with butter.
• After the stick of butter has softened, cream it with the sugar in large bowl until it’s smooth.
• Stir in the semolina flour, 1 cup toasted hazelnuts, and baking powder.
• Beat the eggs and then add them, as well as 2 tbsp. tangerine juice and orange peel, to the cake batter.
• Spread the batter into the prepared baking dish and bake for about 20 minutes or until golden brown. You’ll know it’s done when you insert a toothpick and it comes out clean.
• Set the cake aside to cool.
• In the meantime, make your syrup by placing all the ingredients for the syrup into a medium-sized pot, stirring until the sugar has dissolved.
• Increase the heat and boil rapidly without stirring for 5 minutes.
• Reduce the heat and simmer, cooking until the mixture becomes a syrup-like consistency.
• Remove the lemon slices.
• Invert your cake onto a serving dish, and then take a fork and poke holes in the cake.
• Pour half the syrup over the cake.
• Slice the cake into 4 equal strips, and then slice each strip diagonally into 3 diamond-shaped pieces that look like this:

• Take the end pieces and set them aside.
• Scatter the roasted almonds and the remaining roasted hazelnuts over the top of the cake.
• Pour the remaining syrup over the nut-covered cake.
• Serve warm or at room temperature.
• The little end pieces you cut off are for you to nibble after preparing your cake.

If you’ve been following my little cooking blog, you’ve probably noticed that we eat a lot of bread, vegetables, and legumes. We do eat meat but not a lot of it. Why do we prefer more veggies and legumes over meat? Well, we both find vegetables and beans more satisfying and tasty. I used to ... [read more]]]> If you’ve been following my little cooking blog, you’ve probably noticed that we eat a lot of bread, vegetables, and legumes. We do eat meat but not a lot of it. Why do we prefer more veggies and legumes over meat? Well, we both find vegetables and beans more satisfying and tasty. I used to be vegetarian, and while I could easily become a vegetarian again (and Kemal is also interested in this), I feel stronger and better when meat is a small part of my diet.

If you’re interested in meat dishes, they’ll be coming in the future. We enjoy eating buffalo, and I’ve got some great recipes to share with you soon….buffalo lasagna and buffalo chili. We also love buffalo and veggie stuffed peppers, as well as buffalo tacos. But since we haven’t prepared any meat dishes recently, I hope you won’t mind if I share another vegetable dish with you that we enjoy.

Kemal and I adore zucchini…love it grilled, fried (with or without breading), baked in bread, or stuffed with rice and veggies, occasionally adding a little ground buffalo to the stuffing. Not this time though. We normally don’t follow any recipe for making stuffed zucchinis…just stuff it with whatever vegetables and rice we have on-hand.

We found an interesting recipe for stuffed tomatoes and peppers in the Greek cookbook we recently purchased, and since we didn’t have any peppers or slicing tomatoes on-hand, we decided to stuff the zucchinis we had in our refrigerator. The recipe calls for raisins and almonds in the stuffing. We weren’t sure how much we would like it, but wow…it turned out to be quite delicious!! :)

Stuffed Zucchini (Adapted from Rena Salaman & Jan Cutler’s Stuffed Tomatoes and Peppers, from “The Complete Book of Greek Cooking,” page 182, Anness Publishing Ltd. 2005, 2008)

Ingredients:

• 4 small zucchinis
• 1 small eggplant
• 1 head garlic
• cherry tomatoes
• 1 bunch green onions
• 1 yellow onion
• 1/2 cup white rice (regular or quick cooking)
• 4 tbsp. raisins
• 4 tbsp. finely chopped almonds
• olive oil, approximately 3 tbsp.
• mint to taste
• parsley to taste
• salt to taste
• pepper to taste
• tomato paste, approximately 4 tbsp.
• water, approximately 1/2 cup, for cooking the rice
• bread crumbs if necessary (we used panko)

Instructions:

• Wash all the vegetables.
• Peel and dice garlic and onions
• Cut the cherry tomatoes in half.
• Cut the zucchinis in half, and then take a corer to remove the inside of the zucchini. Don’t throw away the insides of the zucchini. Set it aside in a bowl. Put the cut and cored zucchinis aside.
• Peel the eggplant, and then dice it into small pieces. If you prefer to keep the skin on the eggplant, slice the eggplant and soak it in salt water for 15 to 30 minutes so it’s less bitter.
• Chop the almonds. You can use a blender or a chopper.
• If you’re using regular rice, cook it in some water for about 5 minutes. You don’t need to cook it all the way because the rice will cook in the oven. If you’re using quick-cooking rice (5-minute rice), then you won’t cook your rice at all; you will just add it to the stuffing and let it cook in the oven.
• Put some olive oil in a pan (1 to 2 tbsp.) and then add ALL the ingredients in the pan EXCEPT the cut and cored zucchinis. You will, however, add the insides of the zucchinis that you set aside.
• Cook everything in the olive oil for a couple of minutes. If it looks too dry, add a little water. If it looks to moist or like it has too much liquid, add some bread crumbs. You want the filling to have just the right consistency…not dry and crumbly and not watery. When it’s the right consistency, you should be able to form a little ball with the stuffing without anything dripping out of it.
• Preheat your oven to 375 degrees.
• Prepare your baking dish by oiling the bottom of it. We cooked our zucchinis in a covered baking dish.
• Let your stuffing cool a bit until you’re able to touch it without it being too hot for you.
• Take some of your stuffing that you cooked and stuff your zucchini halves. You can use a spoon or your hands, whichever is easier. Don’t worry if you have a lot of stuffing left over because you’re going to use it.
• After you’ve stuffed all your zucchinis, place them in your oiled baking dish.
• Take whatever stuffing is left in the pan and transfer to the baking dish, placing it around the zucchinis. You can even put some on top of the zucchinis if you like.
• Bake it covered for about 20 to 30 minutes or so. It all depends on how soft/firm you like your zucchini. If you’re cooking with regular rice instead of quick-cooking rice, you need to make sure the rice has time to cook. Thirty minutes should be enough time, but you can easily taste it to see if it’s done.
• Serve piping hot from the oven.

Note:

This recipe is very flexible. If you have other vegetables in your refrigerator you want to use, feel free to add them. We would have loved to have put some peppers in our stuffing but we didn’t have any on-hand. If you prefer cashews or pine nuts instead of almonds, use what you prefer or have on-hand. If you don’t have any bread crumbs on-hand, you can always use mashed potato flakes or some oatmeal instead. You can also make your own bread crumbs by baking a couple slices of bread and crumbling it up. If you don’t like the idea of mixing sweet with salty, just skip the raisins. If you don’t have raisins on-hand but do have some dried figs, dried apricots, or dried prunes instead, try substituting with one of them. I’ll bet it’ll taste great!