Raspberry Granola Bars

From Food 52 Genius Dessert cookbook-another winner! Very easy to make and you can substitute whatever jam or jams you have on hand and also mix up the nuts. The recipe comes together quickly. I strain my raspberry jam if it is seeded and let it cool slightly before using it.

1 c. (115g) pecan halves, coarsely chopped, toasted
1 1/2 c. (190g) all purpose flour
1 1/4 c. (115g) old fashioned rolled oats
1/3 c. (65g) sugar
1/3 c. (75g) packed dark brown sugar
1 t. kosher salt
1/2 t. baking soda
3/4 c. (170g) unsalted butter, melted
1 c. (320 g) raspberry jam, (strained if seeded-heat up until jam is liquid and strain)

Heat oven to 350 degrees. Place oven rack in the center of the oven. Butter an 8″ square baking pan and line with parchment, leaving 1″ overhang on two opposite sides for easy lifting when the bars are done. Butter the parchment.
Toast the pecans for 5 minutes until fragrant. Let cool.
Whisk together the flour, oats, sugars, salt, baking soda and cooled pecans in a large bowl. Pour in the melted butter and mix with a spoon, spatula or your hands until well combined.
Press 2/3 of the oat mixture into an even firmly packed layer on the bottom of baking pan. Spread the raspberry jam evenly across the surface of dough, leaving a 1/4″ border. Evenly sprinkle the remaining mixture over the jam and lightly pat.
Bake until top is golden-40-45 minutes, rotating the pans halfway through the baking.
Let granola bars cool completely, about 3 hours. Cut into 2″ squares. Store in an airtight container at room temperature.

World Peace Cookie

From the wonderful Dorie Greenspan, this is a true delight! You can vary the chocolate with toffee chips (which I did) or peanut butter chips or whatever you like. This is a rolled cookie where you chill the dough in two logs and then slice them.
1 1/4 c. (170g) all purpose flour
1/3 c. (30g) unsweetened cocoa powder
1/2 t. baking soda
1/2 c. plus 3 T. (155g) unsalted butter, at room temperature
2/3 c. (135g)lightly packed light brown sugar
1/4 c. (50g) sugar
1/2 t. fleur de sel or 1/4 t. fine sea salt
1 t. pure vanilla extract
5 oz. (140g) bittersweet chocolate, chopped into irregular pieces smaller than 1/3″

Sift together the flour, cocoa and baking soda. In a stand mixer with a paddle attachment, beat the butter and the sugars on medium until soft and creamy, about 3 minutes. Add the salt and vanilla extract.
Turn off mixer and add the dry ingredients, mixing as little as possible for the best texture. Mix on low speed until the dough starts to come together. Add chocolate pieces and mix to incorporate. Dump dough onto work surface and gather it together, lightly kneading and divide in half when well mixed. Roll each half into a log 1 1/2″ in diameter. Wrap in plastic and chill 3 hours.
Preheat oven to 325 degrees with a rack in the center of the oven.
Using a serrated or other sharp thin knife, cut into 1/2″ slices.
Bake 12 minutes, one pan at a time. They will not look done or firm but they are perfect. Cool on packing sheets until warm.

Sqirl’s Millet-nola

From Sqirl in LA. A very interesting and delicious version of oat-less granola! The turmeric and cardamom are so vibrant together. The puffed millet is so light that it is the perfect snack or addition to salads or ice cream!

4 1/2 cups (84g) puffed millet (or other puffed grains)
1/2 cup (60g) roughly chopped pecans
1/3 cup (40g) sliced almonds
1 3/4 teaspoons ground turmeric
1/2 teaspoon ground cardamom
3/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons (75g) lightly packed light brown sugar
2 tablespoons plus 1 teaspoon (32g) unsalted butter
1/3 cup (111g) glucose (or honey, brown rice syrup, or corn syrup)
1 teaspoon molasses
1/2 teaspoon teaspoon baking soda


Heat the oven to 325° F. Line a rimmed baking sheet with parchment and set aside.In a large heatproof bowl, combine the millet, pecans, almonds, turmeric, cardamom, and salt. In a small pot, stirring occasionally, heat the light brown sugar, butter, glucose, and molasses, until they reach 250°F (it will have been simmering in slow, steady large bubbles for a minute or two). Remove from the heat, whisk in the baking soda, and immediately pour over the dry ingredients. Stir well with a sturdy spoon or spatula (the mixture will be stiff), making sure to mix in all the spices that have fallen to the bottom of the bowl, and then spread the mixture on the prepared baking sheet. Bake for 15 minutes, stirring halfway through. Allow to cool completely before breaking up and storing at room temperature.

Thin and Crispy Black Sesame Oatmeal Cookie

  • From Food 52 Genius Desserts, an unusual combination that is delicious! Black sesame seeds are toasted until they smell faintly nutty and cooled. Half of the sesame seeds are ground up in a spice grinder and added to the butter. The sprinkling of salt on top is always delicious!

    1 c. (125g) all purpose flour
    3/4 t. baking powder
    1/2 t. baking soda
    1/2 t. fine sea salt
    1/2 c. (70g)roasted black sesame seeds (no need to toast if they are roasted)
    3/4 c. (150g)sugar
  • 3/4 c. unsalted butter
  • 1/4 c. (55g) packed light brown sugar
    1 large egg
    1 t. pure vanilla extract
    2 1/4 c. (205g) old fashioned oats
    1/2 t. coarse sea salt, like Maldon or flour de sea

Heat oven to 350 degrees. Line three sheet pans with parchment.
Whisk together the flour, baking powder, baking soda and salt together.
Grind 1/4 c. sesame seeds and 1/4 c. sugar together until fine and sandy.
In a mixer bowl fitted with the paddle attachment, beat the butter, ground sesame seed mixture, remaining sugar and brown sugar on low until just combined about 20 seconds, increase speed and beat until light and fluffy, about 1 minute.
Add egg and vanilla and beat on medium low speed for 30 seconds. Add flour until incorporated. Gradually add the oats and remaining sesame seeds. Remove from mixer and stir well.
Using a 2 T. scoop roll into balls and flatten slightly. Lightly sprinkle coarse sea salt over the flattened dough balls before baking.
Bake for 13-16 minutes, rotating baking sheets halfway through baking. Cool completely on baking pan.

Indian Scrambled Eggs with Cilantro and Ginger

From an ancient cookbook, Time Life series Foods of the World, called The Cooking of India. I make a two egg version of this for myself if I don’t have others to feed. The flavors are so fresh and vibrant. Sometimes I add a small diced potato to the onion mixture and be sure to cook until tender.

6 eggs
1/4 c. milk
1/2 t. salt
1/4 t. freshly ground black pepper
3 T. ghee
1 t. scrapped finely chopped ginger root
3 T. finely chopped onions
3 T. finely chopped fresh cilantro
1/4 t. turmeric
2 t. finely chopped fresh hot red or green chili
1/2 t. cumin
garnish with chopped tomato and cilantro

Break the eggs into a deep bowl and whisk lightly. Add the milk, salt and black pepper and stir until well combined. In a skillet, heat the ghee over moderate heat and add the ginger, onions,(potato if using) and cook until soft. Stirring constantly add the turmeric and cilantro. Pour in the beaten egg mixture and sprinkle with the fresh chili. Turn the heat down to the lowest possible point and stir constantly until softly set. Sprinkle with cumin and garnishes and serve.

Wild Rice Salad with Corn, Blueberries and Almonds

From the Hillstone Restaurant Group which is one of my favorite restaurants in Denver. I love the curry vinaigrette.


* ½ garlic clove, finely grated
* 4½ teaspoons fresh lemon juice
* 2 teaspoons Champagne vinegar or white wine vinegar
* 1 teaspoon sugar
* ¼ teaspoon curry powder
* ¼ cup olive oil
* Kosher salt, freshly ground pepper
Rice and Assembly

* ½ cup long-grain brown rice
* Kosher salt
* ½ cup wild rice
* ¼ cup almonds
* 1 ear of corn, kernels cut from cob
* ¼ cup dried blueberries
* 2 tablespoons chopped red onion
* 2 tablespoons finely chopped parsley
* Freshly ground black pepper

Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.
Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
Do Ahead: Rice can be cooked 3 days ahead. Cover and chill. Bring to room temperature before serving.

Savory Oatmeal

From Shape magazine A wonderful savory way to start the day. I used a cube of vegetable bouillon to add to the water. I did not have smoked Gouda but used parmesan and it was delicious! There are lots of other savory oatmeals in the article in Shape.

2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish

1. Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
2. Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.
3. When oatmeal finishes cooking, remove from heat and fold in gouda. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.