Healthier Granola (super delicious!)

 

This granola uses HALF the amount of sugar than most other recipes – still tastes so sweet and crunchy!  I just thought I would try it to see how it turned out and now I know – I don’t need to add as much sugar.  As with all my granola recipes I use really good olive oil, maple syrup, and gluten-free & glyphosate-free Oats – with those three ingredients alone you will have a delicious granola.  I use One Degree Oats – they are the best and healthiest.  This recipe has cardamom, cinnamon, chia seeds, and sour dried cherries – soooo good!  Try it. Enjoy!

Healthier Granola

4 cups old-fashioned rolled oats (One Degree GF preferred)

½ cup grade A amber or robust maple syrup

½ cup extra-virgin olive oil

½ to 1 teaspoon cardamom (ground or freshly ground from green pods)

1 teaspoon cinnamon

½ teaspoon vanilla paste or vanilla extract

½ teaspoon kosher salt or kosher sea salt 

1 Tablespoon chia seeds

¼ cup dried coconut flakes (unsweetened)

¼ cup dried sour cherries

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Preheat oven to 350° F.

Line baking sheet with parchment paper.  In a large bowl, using a large spatula or spoon, mix olive oil, maple syrup, cardamom, cinnamon, vanilla, and salt.  Add oats and chia seeds and stir ingredients together with large spoon or spatula to distribute ingredients.  Pour granola onto prepared parchment-lined pan and spread so that ingredients are in one layer.  Bake in oven for 30 then add coconut flakes and continue to cook for another 10 to 15 minutes until golden brown.  Remove from oven, and allow to cool in pan for about 10 minutes before eating.  Granola will crisp up as it cools.  Add cherries to the granola and make sure it is completely cool before storing in glass jars or other containers.

Cardamom Cake for Amal and me!

 

My friends Amal and Bassam surprised me with a Birthday Celebration!   I had made this cake for them thinking it would be a nice complement to Amal's amazing cooking - delicious beyond belief Lebanese food.  When it came time for dessert there was a beautiful array of Lebanese sweets and a special chocolate caramel cake with a birthday candle  AND Lebanese birthday song playing on their speakers!!!  There is no joy like the joy of that song - super happy, super vibrant, super fun! Love you, Amal and Bassam.  Thank you for making my 59th birthday extra special.

I found this recipe a few years ago and it instantly became a favorite.  Next to chocolate mousse this is my favorite dessert.  It is very very easy and the taste is so delicate but also intense.  The key is to release the cardamom seeds from their green pods  right before adding to the cake batter.  I  LOVE  THIS CAKE!

Cardamom Cake  

(very slightly adapted from My Bombay Kitchen by Niloufer Ichaporia King)

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2-3 Tablespoons sugar, to coat pan

3/4 cup (65 grams) sliced almonds, to coat pan

4 large eggs

1 1/3 cups (264 grams) granulated sugar

1 1/3 sticks of unsalted butter (this is approximately 150 grams)

1 1/3 (160 grams) cups all-purpose flour

1 Tablespoon (9 grams) cardamom seeds (freshly extracted from their pods)

2 pinches kosher salt

Preheat oven to 350 degrees.  Prepare a 9-inch springform pan - place round of parchment in bottom of pan, generously butter bottom and sides of pan, sprinkle 2-3 tablespoons butter and rotate pan to coat all butter with the sugar, spread sliced almonds on bottom of pan.  

Prepare cardamom seeds - gently crush pods with pestel or with back of plate - release cardamom seeds and measure 1 Tablespoon.

Using a stand mixer or a handheld beater, cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes. Melt the butter in a small saucepan. Bruise the cardamom seeds in a mortar - don't crush just rotate pestel over seeds. With a rubber spatula, quickly fold the flour (in two batches) and sprinkle 2 pinches of salt into the egg and sugar mixture.  Next fold in the melted butter and the cardamom seeds. Make sure there are no pockets of flour and give batter a thorough stir before pouring into the prepared pan. Thump the pan on the counter a couple times to settle the batter.

Bake the cake until the top feels dry to the touch and springs back when lightly pressed, and a skewer or knife inserted into the center comes out dry, 30 to 35 minutes (see NOTE below). Remove from the oven and leave in the pan for about 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving.

This cake tastes delicious day of and several days after baking - excellent flavor and texture!

NOTE:  I have a gas range and it took 45 minutes in my oven.

Thanksgiving Menu (The Basics)

 Claire's Thanksgiving Menu BASICS

My Mom's Roast Turkey

Herb and Shallot Stuffing

Make-Ahead Gravy

Cranberry Sauce

Spinach, Fennel, and Apple Salad with Cider Vinaigrette

Old-fashioned Carrot Salad

French Apple Tart

My Mom's Roast Turkey

Cranberry Sauce

Make-ahead Gravy

Spinach, Fennel, Apple, & Pecan Salad

Old Fashioned Carrot Salad

French Apple Tart

Herb & Shallot Stuffing (my favorite item on the Thanksgiving menu)

Cooking & Baking with my Goddaughter: Revisiting Favorites (Chicken Quesadillas)

What a special time I had with my goddaughter and we had so much fun!  We really packed a lot in over three days.  It was easy to get so much done because Sofi was so skilled and attentive.  Our only fail was attempting to make tortillas from scratch.  I was ready to give up waaaaay before Sofi.  She just wanted to "try one more time" .  Honestly, it's not easy to roll out the delicate dough.  Luckily we had purchased organic flour tortillas from the grocery (just in case) so we still made my "famous" quesadillas.  The key to the great taste is saute chicken in olive oil and then squeeze lime over cooked chicken when it comes out of the pan.  The other important step is the spread butter on outside (both sides) before placing onto hot pan - we used a large griddle pan.  THEN - squeeze more lime all over the outside of the cooked quesadilla right after is comes off the griddle.  

When I sent a family text to my kids to show them Sofi and I were making the quesadillas:

Oldest:  "Looks so good! YUM!"

Middle:  "All time Classic 💪"

Youngest:  "Yummyyy"

These are always a big hit and so easy.  I hope you make them for your family!  XO

This cheese is delicious!  Very nutty and melts beautifully.  We also used Sharp Cheddar by the same brand.  Sofi and I loved them both!

Claire's Famous Quesadillas

An all-time family and friend favorite recipe 

2 lbs thinly sliced boneless and skinless chicken breast

2 tablespoons olive oil or avocado oil (and more as needed for the pan)

Kosher salt and freshly ground black pepper to taste

16-18 (6-inch) flour tortillas (organic preferred!)

1 cup shredded Monterey Jack cheese

1 cup shredded Sharp Cheddar cheese

6-8 limes, quarted and ready to squeeze

kosher salt and freshly ground pepper

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First shred your cheeses and set aside.  Make sure to taste to see if you love the flavor.  See my recommendation above.

Heat large stainless-steel or cast-iron sauté pan over med heat and add olive oil or avocado oil to hot pan.  Place chicken slices in pan, season with kosher salt and freshly ground pepper, and cook about 3 minutes per side until cooked through. (don't crowd pieces in pan- use two pans or do several batches if needed).   Remove cooked chicken to a large plate or platter and squeeze fresh lime juice over each piece.  Slice chicken into 1-inch pieces or as thin as you like.

 Lay the tortillas out onto clean kitchen counter.   Add a small handful of cheese (a bit of each type) to each tortilla then top with a few slices of chicken.  Fold each tortillas in half over the filling and press down.  Use a good butter (from grass-fed cows) and spread a few teaspoons on each quesadilla.

 Heat cast-iron pan or large griddle over medium heat.  Lay quesadillas, buttered side down on griddle pan.  While the first side is cooking add butter to the second side.... you can butter both sides before you lay them on pan but I usually just add butter to the other side while the first side is cooking.  

Flip quesadillas over after a few minutes - make sure the side is deep golden brown and the do the same to the second side.  Remove finished quesadillas to platter or cutting board and squeeze lime all over the outside of quesadilla.  

 Slice each quesadilla into thirds and serve with sour cream and cilantro and Tomatillo Salsa!!!!

Our attempt at homemade tortillas ; )

Sofi doing her excellent work squeezing the fresh lime over quesadillas.

We also made this easy Tomatillo Salsa.  Perfect with the quesadillas!
Tomatillo Salsa Recipe

Matching aprons - OF COURSE!