Moroccan Popcorn

We are doing a happy snow dance here! While we’ve had cold temperatures, the snow has not been falling, making for a very unusual winter. Happily, though, today it’s snowing steadily and I’m feeling quite cozy watching the pretty flakes float down. We can ski and sled! 

It’s been awhile since I shared what’s cooking in my kitchen. I have a new project in the works and can’t wait to share it with you (soon!). In the meantime, here’s what we’re cooking with for Tasting Jerusalem this month – ras el hanout. 

My love of homemade spice blends is well known and I am quite pleased with this month’s ingredient. I’ve written about ras el hanout before and, since discovering how versatile this Moroccan blend is, I have sprinkled it liberally. Ras el hanout literally means “head of the shop” in Arabic, and you can personalize your own mix easily. The blend I make includes cumin, paprika, coriander, cinnamon, turmeric, ginger and black pepper. A little sweet, a little spicy, a pinch instantly jazzes up a dish.

Or a snack. We pop a lot of corn on the stove top and like to try different toppings (nutritional yeast is a favorite one, although we think it could do with a better name - we’ve been calling it “Sunshine”). Why not sprinkle some ras el hanout on popcorn? With flaky sea salt and a drizzle of olive oil? Well, I gave it a whirl and Moroccan popcorn was born.

Warm, crunchy, smoky and salty, this is some good snacking, especially while watching football. We’re getting our blue and green on around here and will be wildly cheering for the Seahawks on Sunday during the Super Bowl. I love all the Seahawks spirit and energy I’ve seen both in the valley and in Seattle! Happy munching and go Hawks!

Moroccan Popcorn

Makes a large bowl

1 tablespoon coconut oil

1/2 cup popcorn kernels

Olive oil for drizzling

Ras el hanout (homemade recipe here)

Flaky sea salt

Have a large bowl ready. Warm the coconut oil in popcorn maker over medium high heat. Add the popcorn and start turning the handle. When corn stops popping, immediately pour the popcorn into the serving bowl. Drizzle with olive oil and sprinkle with ras el hanout and flaky sea salt to taste. Start munching!

Artichokes with Avocado-Anchovy Dip

Back when I first moved from Boston to Los Angeles for college, I confess I mostly had the beach and sun on my mind. Little did I know, new love would be found next door, both with the boy living there (now my husband) and for the fresh artichokes to which he introduced me. Eating an entire artichoke just seemed so California....I loved it!

Prior to this, my artichoke eating experience had been limited to marinated hearts from a jar (quite good, I must say). Eating this thorny thistle leaf by leaf, though, scraping a delicate bite off each one and then digging through the choke to the tender, hidden heart was just downright fun and delicious.

Artichokes are beckoning in the market now, another welcome sign of spring. Our favorite way to enjoy artichokes is to steam them and then start dipping in little bowls of melted butter and lemon juice - simple and classic.

This last time, though, I decided to make an umami-rich dip using two ingredients that I could happily eat everyday – avocadoes and anchovies. I blended these with green onions, lemon, garlic and parsley. Bold, creamy and assertive, this is one tasty green dip! It is also quite good dolloped on scrambled eggs or mixed with some baby greens. Toss a couple of those lovely green globe artichokes in your basket, blend up a batch of dip and soon you’ll be savoring a taste of spring.

Artichokes with Avocado-Anchovy Dip
Serves 4 (makes 1 cup of dip)

4 large green globe artichokes
2 ounce tin of anchovies in olive oil
1 bunch green onions, roughly chopped
1 large, ripe avocado, sliced in half and scooped out
1/2 cup fresh lemon juice (save a lemon half to rub on the artichokes)
1 clove garlic, sliced
1/4 cup Italian parsley, roughly chopped

To prepare the artichokes, first cut the stem off to create a stable base. Using scissors, clip the thorny tip off of each leaf. Lay the artichoke on its side and using a knife cut the very top off the artichoke. If preparing ahead, rub with the cut lemon to prevent browning, otherwise you can place the artichoke in a large pan and prepare the remaining ones, adding them to the pan. Food52 has a tutorial on preparing artichokes that is helpful to read, as well.

Fill the pan with about 2 inches of water and bring to a boil. Cover and reduce the heat to a simmer. After about 25 minutes of steaming (or sooner if you have smaller artichokes) start testing by pulling on a leaf. If it tugs out easily, the artichokes are done. If not, steam for another 5 minutes and test again. Remove from the heat, drain and set aside at room temperature.

In the bowl of a food processor, add the anchovies and their oil, green onions, avocado, lemon juice, garlic and parsley. Process until smooth, pausing to scrape down the sides a couple of times.  Scoop into a serving bowl, place the artichokes on a platter and start dipping. You can make both the artichokes and dip ahead. Let the artichokes sit at room temperature and keep the dip covered in the fridge.

Maple Roasted Nuts: Gifts from Home

This has been a week filled with sadness and tears, and I am finding that time in my kitchen has been soothing and a bit therapeutic. To focus on creating something with my hands is restorative and quiets my mind. Cooking and baking also allows me to share with others, to nurture and express care in a tangible way. We could all use a little extra tenderness right now.

Cookies are, of course, delectable to give and receive. Sometimes, though, a not-so-sweet option helps to balance out the indulgent baked treats. Nuts are my go-to savory snack. A handful of roasted almonds will often get me through the afternoon until dinner. Adding some spice and glaze makes them even more appealing (and harder to stop at a handful). While preparing for the Thanksgiving holiday, I began tossing some ideas for nuts around and have arrived at a recipe I really like.

I began with maple syrup (oh, how I love maple syrup, it is so comforting). I mixed some syrup with ground ginger, cayenne pepper, freshly ground black pepper and flaky sea salt.  I chose a mix of almonds, peanuts, pecans and walnuts but you can use any variety of nuts you prefer. I poured the nuts into the syrup, stirred to coat them well and spread them on a baking sheet to roast in the oven. The house filled with the warm, heavenly scents of toasty nuts, maple and ginger. The nuts emerged from the oven a glossy, rich brown and, after cooling a bit, were soon being nibbled on - crunchy, with a spicy kick and a hint of sweetness.

Fill a jar or little bag with some nuts and tie a ribbon around it. They are a lovely “I’m thinking of you” to share with someone as a thoughtful gesture or holiday gift. Small acts of kindness bring us together.

Maple Roasted Nuts
Makes 5 cups

5 cups of raw nuts (I used 1 cup pecans, 1 cup peanuts, 1 cup walnuts and 2 cups almonds)
1/3 cup maple syrup
1 1/2 teaspoons flaky sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the nuts in a large mixing bowl. In a glass measuring cup, stir together the maple syrup and remaining ingredients. Pour it over the nuts. Using a couple of spoons (or your hands) gently toss the nuts to coat them evenly. Pour the nuts out onto the prepared baking sheet (scrape the bowl to get all the sticky deliciousness) and spread in a single layer.

Bake for 15 minutes, stir the nuts on the baking sheet around a bit, and bake for another 10 minutes. The nuts should be a deep golden brown and caramelized. Remove from the oven and let cool. Store the nuts in an airtight container at room temperature.

Homemade Beef Jerky for October Unprocessed

I am honored and delighted to be contributing to October Unprocessed today! Andrew Wilder created this fun, thought- provoking challenge three years ago on his terrific blog, Eating Rules. It gives us the opportunity to think about our food choices and how we can “un-process” the way we eat for better health (while keeping it delicious). I am inspired by the motivating posts I’m reading during this month-long movement, and am discovering tasty, creative recipes and helpful tips.

Today, I share one of my family’s favorite unprocessed snacks, Homemade Beef Jerky. Click here to read the full post and recipe. And if you haven’t taken the pledge yet, I encourage you to join in!

Blueberry Maple Granola

Oodles of homemade granola recipes have been popping up in the past few years – I’m sure you’ve noticed! This is not a surprise, since granola made at home is far tastier and healthier than the packaged, store-bought variety. At this point, I’ve tried just about every concoction I can think of and have found myself returning to one granola combination over and over. It’s time to share it with you!

The basis of this recipe comes from our dear family friend, Ralph. Ralph is a master at making crunchy, flavorful granola and when I first sampled a bowl I immediately requested his recipe. Over time, I’ve played around with different oils, sweeteners, nuts, seeds and fruit to make it my own, but have kept the essence of Ralph’s granola.

Oats form the foundation of granola. Ralph first toasts his oats in the oven, which is inspired. Like anything, toasting improves the flavor and fills the kitchen with a heavenly scent (when time permits I like to toast oats before making oatmeal ... mmmm). The warm oats are a canvas on which to add flavors to suit your tastes.

In a large bowl I stir together the oats, maple syrup, a touch of honey, olive oil, pepitas (love the light, crackly texture they add), ground flax seeds, walnuts and a healthy sprinkling of fleur de sel for a salty kick. After baking, a handful of dried blueberries finish off the oatmeal and add a bit more sweetness.

I try to keep a jar of granola on the kitchen counter – a handful is terrific for an after- school snack or to mix with yogurt for breakfast. Our new morning indulgence is a breakfast banana split ... scoops of yogurt grace a split banana and are topped with dollops of blueberry jam and sprinkled with granola (inspired by The Kitchn). A scrumptious morning treat!

Blueberry Maple Granola
Adapted from Ralph’s Crunchy Granola
Makes 4 1/2 cups

3 cups old fashioned rolled oats (use gluten-free for a gluten-free option)
1/3 cup maple syrup (preferably Grade B)
1 tablespoon honey
1/3 cup olive oil
1 teaspoon vanilla
1 teaspoon fleur de sel or flaky sea salt
1/2 cup raw pepitas
1/3 cup ground flax seeds
3/4 cup walnuts, roughly chopped
1/2 cup dried blueberries

Preheat the oven to 350 degrees. Spread the oats on a rimmed baking sheet and bake for 10 minutes. Remove from oven and set aside. Keep the oven on.

In a large bowl, whisk together the syrup, honey, olive oil, vanilla and fleur de sel. Stir in the oats and mix to coat. Add the pepitas, ground flax seeds and walnuts and gently mix.

Spread the mixture on the rimmed baking sheet and bake for 18 minutes. Stir the granola halfway through the baking time, being sure to get the corners. Remove from the oven and let cool. Mix in the dried blueberries. Store the granola in an airtight container within easy reach for snacking.

Sweet Potato Molasses Muffins: A Visit with Friends (and Halloween Festivities)

We have some dear friends visiting for the weekend! Dan and Jacob arrived last night and it’s always special to get time with them. This morning Dan headed to a conference and my family took off for work and school. This means Jacob (who is 7) and I get to spend the day together and I have really been looking forward to this time! We have big plans ... a visit to the zoo, a stop at Top Pot Doughnuts, Lego playing, Mad Libs – and, of course, some baking. Jacob already helped knead the challah dough for tonight. I have other treats planned, too. This is Halloween weekend, after all!

Tomorrow we are all going to carve pumpkins, and I’ve baked some Sweet Potato and Molasses Muffins to eat while creating our jack-o-lantern masterpieces. The muffins will go with a lunch of eyeball chili, spider web pizzas, apple cider and hot chocolate. I do love Halloween!

These muffins make a wholesome snack or would be a tasty addition to your pre trick-or-treating dinner. They are full of roasted sweet potatoes, some whole wheat flour and sweetened with molasses. I use blackstrap molasses for more molasses punch, but if you prefer a more subtle flavor you can use light molasses (this will also give your muffins more orange color). I’ve also used a 15 ounce can of butternut squash puree before when I didn’t have time to roast the sweet potatoes, and this worked deliciously, as well.

I’m off to the zoo with Jacob! Enjoy your Halloween weekend!

Sweet Potato and Molasses Muffins
Adapted from Bon Appetit
Makes 12

1 1/2 cups sweet potato puree, made from roasting a large, orange flesh sweet potato (about 1 1/2 pounds) until soft and pureeing in food processor (or you can substitute a 15 ounce can of unsweetened sweet potato or butternut squash puree)
2 eggs, room temperature
1/2 cup whole milk
1/2 cup molasses (dark creates a more intense flavor and brown color, light a more subtle flavor and more orange color in muffins)
3 tablespoons unsalted butter, melted
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon kosher salt
3/4 teaspoon ground ginger

Preheat the oven to 400 degrees. Butter or line a muffin tin with paper cups.

In a large bowl, stir together the sweet potato puree, eggs, milk, molasses and butter. Mix in remaining ingredients and stir until just mixed. Divide batter among the 12 cups. Bake for about 20 minutes, until a tester inserted comes out with a just a few moist crumbs. Serve warm or room temperature.