Chocolate Cherry Coconut Granola

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I’ve never been a huge breakfast person. I usually just stick to coffee and stave off my hunger until lunch. I know that for your metabolism’s sake, that’s one of the worst things you can do. In an effort to try to be a bit healthier this year, I’ve been trying to do the breakfast thing more often. When there is something like this delicious granola to look forward to, it’s certainly made the transition a lot easier.

Chocolate. Dried tart cherries. Sweet toasted coconut. I think the ground flaxseed really adds a depth of flavor and texture as well. It was great on yogurt, with milk as a cereal, and just by the handful for snacking. It made a HUGE batch, but none went to waste. If you have a smaller crowd, I’d suggest halving the recipe. This was my first time making granola, and it’s something I’m looking forward to making again already.

Chocolate Cherry Coconut Granola

2 cups shredded coconut (sweetened or unsweetened)
2/3 cup walnuts, coarsely chopped
2/3 cup almonds, coarsely chopped
6 cups old fashioned rolled oats
6 tablespoons canola oil
1 cup honey
¼ cup ground flaxseed (optional)
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups dried cherries
8 ounces bittersweet chocolate, coarsely chopped

Preheat the oven to 325 degrees.  Line a baking sheet with parchment paper or a silicone baking mat.  Place a large skillet over medium heat.  Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted.  Transfer to a bowl and wipe out the pan.  Return the pan to the heat and add the chopped walnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes.  Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon, and salt.  Spread out onto the prepared baking sheet in an even layer.  Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the toasted coconut and dried cherries.  Move the granola to one side of the baking sheet and press gently into a thick slab.  Let cool to room temperature.  Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

Source: adapted from America’s Test Kitchen, via Annie’s Eats

Black Bean Soup

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We don’t go out to eat that often, but when we do, we usually go to the local Mexican joint down the road. Our favorite place closed last year. The friendliest family ran it. They were always so great with Andrew, the food was always good – we just loved them. They moved on to another part of the country to start a new venture, and left me with no Mexican eats locally (outside of my home, of course) for about 6 months. In desperation one day, I browsed Mexican restaurants in our vicinity on Yelp. To my surprise, one turned up in a town nearby – a nice 30 minute drive on the back roads. I must admit I was leery, as Crisfield is known primarily for it’s seafood (blue crabs, oysters, etc). I wondered how good could this place be? I’d never heard of it. But, like I said, I was desperate. So, one night, we ventured up.

We were blown away with the dinner we got at that little hole in the wall place. The proprietor/chef hails from South America, so there are lots of great Latin options – as well as traditional Tex Mex fair. While a new place has opened up closer by, we still try to make the trip to Mi Pueblito whenever we can. My favorite thing on the menu is the black bean soup. So simple, yet so flavorful and filling. Nice and smoky from the ham hock, and rich silkiness that only black beans can lend.I always devour the whole bowl, then have very little room for dinner. I made a batch last weekend at home in an effort to recreate their version, and it is right on point. As with other soups, it was even better the second day for lunch. The pico de gallo on top is optional, but highly recommended. It adds a great pop of color and flavor!

Black Bean Soup

1 pound dried black beans, soaked in 4 quarts of water overnight, drained
1 pound smoked ham hock or shank (1 large bone)
2 bay leaves
8 cups water
4 tablespoons olive oil
1 large yellow onion, chopped fine
1 teaspoon salt
4 medium garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon chile powder
juice of 1 lime
Sour cream
pico de gallo (for garnish)

Heat olive oil in large dutch oven over medium-high heat. Add onions, and saute until starting to brown on the edges, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add beans and ham hock to the pot, followed by 8 cups water, bay leaves, and salt. Bring to a boil, reduce heat to a low simmer. Cover and let cook at least 3 hours, until beans are tender. Remove bay leaves and ham hock from the pot. Add cumin and chili powder, and stir to combine. Cook for another hour on low.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. Or, if you have an immersion blender, feel free to use that to achieve the desired consistency. I wanted mine nice and smooth. Add lime juice, stir to combine. Season with salt to taste. Top with a dollop of sour cream and pico de gallo.

Source: adapted from Simply Recipes

Cajun Spice Mix

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Cajun seasoning is one of my favorite spice mixes. I use it on/in many different dishes; crispy potatoes, spicy shrimp pasta, etouffee and gumbo (as Alton would say – that’s another episode!). Often, the spice mixtures that you buy off the shelf have a ton of salt in them. Plus, alot of words that I can’t even pronounce. I’ve found that it’s very easy to make at home. It only takes a few seconds to put together the spices that you probably already have in your pantry. And with most things you make for yourself at home, it’s much more economical than it’s store-bought counterpart.

I love food from that region of the country. I’ve not yet had the opportunity to visit-but many books, movies, and television programs that I love are centered there. Any Swamp People fans out there? I’d have to say Troy is my favorite, followed closely by the Guist brothers. Somehow I can’t imagine them going to the grocery store to shell out $5 for a small tin of spices. Part of the life is making due with what you have, and taking pride in it. While I’m not quite ready to be shooting and dining on squirrel like Glenn and Mitchell, making my own Cajun spice mix is a start, right? Looking forward to making more DIY basics in the kitchen in 2012.

Cajun Spice Mix

3 tablespoons kosher salt
3 tablespoons ground cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon celery seed
1 tablespoon onion powder
1 tablespoon garlic powder

Combine the salt, cayenne, white pepper, black pepper, paprika, celery seed, onion powder, and garlic powder until evenly blended. Store in airtight container.

Source:  adapted from Allrecipes

Huevos Rancheros con Chorizo

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Huevos Rancheros is one of my husband’s favorite things to order at our local Mexican restaurant. Much to his dismay, it’s only available on the lunch menu. We eat so much tex-mex at home, I figured it was about time I gave this classic peasant dish a shot. I had picked some up chorizo at the grocery store last week – so I went ahead and worked it into the recipe. The fat that rendered off the sausage was perfect for cooking the onions – wafting porky goodness throughout the entire dish.

A pretty easy breakfast to throw together on a weekend morning. And, it surely mixes up the pancakes and sausage routine. Also makes for a wonderfully easy dinner, as most folks already have these items on hand. Try this soon!

Huevos Rancheros con Chorizo

8 ounces chorizo, casing removed
olive oil
1/2 medium onion, chopped (about a half cup)
1 (15-ounce can) diced fire roasted tomatoes
2 cloves garlic, minced
1 teaspoon ground cumin
4 corn tortillas
Butter
4 eggs
2 tablespoons fresh cilantro, chopped (optional)

To make the sauce, add 1 tbsp olive oil to a large skillet and brown chorizo, breaking apart with a wooden spoon. Once nice and browned, remove from pan and set aside. Add onions to the rendered fat and cook for several minutes, until translucent and starting to brown around edges. Add garlic and cumin, and cook until fragrant, about 30 seconds. Add the tomatoes, along with their juice. Return the cooked chorizo to the pan. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. Heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Source: adapted from Simply Recipes