Raw Sugar-free Cinnamon Cookies

I know that title seems like a bit of a joke, or maybe something you’re thinking “there’s simply no way those can taste good.” One day when I brought a batch of these to work, a co-worker sarcastically asked me “are they cookies made of cinnamon and air?” No, I know it seems strange, but I swear by these cookies. They’re healthy and have a great balance of sweet and salty. They’re served chilled and are perfect for hot summer days when you’re craving something sweet but don’t want something too heavy.

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Ingredients:

2 cups almond meal/flour

2 tablespoons butter, melted and cooled

2 tablespoons honey

1 tablespoon shredded coconut flakes (skip if you don’t like the coconut flavor)

1 teaspoon China Cassia cinnamon

1/2 teaspoon salt

zest from 1 lemon, juice from 1/2 of the lemon

Directions:

In a medium bowl, mix the dry ingredients (almond flour, coconut flakes, cinnamon, salt and lemon zest). Add the lemon juice, honey and butter, and mix in thoroughly, using your hands at the end to make sure it’s all incorporated together. Using your hands, shape about a tablespoons-worth of dough into a ball (or any shape you want!) and put onto a piece of wax or parchment paper on a plate. (Don’t worry if you don’t have special paper, just put them directly on a plate and be careful when you remove them.) Stick the plate in the freezer for about an hour to set. Store them in an airtight container in the freezer if you want them on the hard side and in the fridge if you’d like them softer. These area great on a hot day, and the lack of sugar and traditional flour makes them easy on your stomach. I love grabbing two of these for breakfast on busy mornings – they’re sweet but healthy and quite filling.

Whats the difference:Investigating the Differences Between Cocoa Powders

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Ah chocolate. What could be better? As an avid baker I recently started experimenting with one of my favorite chocolatey desserts: classic chocolate cake. I got into my research mode, started  looking at recipes, weighing the pros and cons of buttermilk versus sour cream, and I found myself asking one big question: Dutched cocoa and natural cocoa, what’s the difference? Continue reading

Warming Dal for a Winter Day

spice house dal recipe

What’s better on a cold winter’s day than a hot bowl of soup for dinner? Not a whole lot, except maybe a bowl of hot dal. There are many variations of this creamy lentil dish throughout India, with each region having their own recipes and methods. The recipe below is somewhat of a mish-mash of a few recipes, accounting for what I had on hand. This dish is great with basmati rice or a hearty naan, roti or other bread.

This recipe makes enough for 4 or 2 with some leftovers.

 

Ingredients

2 cups yellow or green lentils (or a combination of both). Soak these overnight. If you don’t have time, soak for an hour or two while you prepare the other ingredients.

3-4 large carrots, diced into small pieces

1 large yellow onion, diced into small pieces

2 tablespoons of freshly grated ginger

3 cloves garlic, diced into small pieces

2-3 tablespoons hot curry powder, to taste (or swap out sweet curry powder if you don’t want too much heat)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne (heat-averse people should skip this ingredient)

1/2 teaspoon ground turmeric

4 tablespoons olive oil

1 tablespoon salt

5 cups water

1 avocado (optional – not a traditional ingredient)

Directions:

Heat the olive oil in a large soup pot on medium heat. Add the onions, garlic, ginger and some salt. Stir for a few minutes, until the onion becomes translucent. Add all the spices and stir occasionally for the next 5 minutes to bring out their flavor. Drain the lentils from their water and add them and the carrots and the rest of the salt to the pot. Add the water. Bring the mixture to a boil and then reduce to a simmer. Let the dal simmer for the next hour and ten minute to hour and a half. If the water is gone after an hour and ten minutes and you have a nice, thick consistency, try a spoonful and decide if the carrots and lentils are soft enough to be eaten. If they’re not, add another half cup of water and let simmer for another 20 minutes.

Although it’s in no way traditional, I love putting a sliced avocado on top of my dal. I also use making dal as an excuse to buy some Indian beer – Kingfisher is my favorite.

Leftovers can be stored in an airtight container in the fridge for about a week.

 

Healthy Banana Nutella Cookies

Most of us have been faced with the dilemma of dealing with a few rapidly ripening bananas and understand the tension between not wanting to waste good food while also not wanting to put overly soft, brown bananas on top of our morning cereal. After my partner and I both purchased a full bunch of bananas on the same day, I found myself staring down at half a dozen soft, spotted pieces of the yellow fruit and debating what I would bake to use them up. Bananas are wonderfully versatile in baking, as their soft consistency doesn’t create the worry of getting the fruit soft enough to be enjoyable (like apples), but aren’t so juicy that one must compensate for the extra liquid by adding other ingredients (like with blueberries). I quickly found a recipe for banana cookies in my recipe tin, copied down during the year of so I spent building out this tin’s collection as a college student. Since I had just purchased some hazelnut paste (basically unsweetened Nutella), I decided to incorporate it into the recipe. I added the claim of “healthy” to this recipe after modifying the original to include less sugar and more banana, as well as more oats. I find that with a little experimentation, one can always decrease the amount of sugar and increase the amount of redeeming ingredients, and luckily, I got it right on my first try with these cookies.

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Healthy Banana Nutella Cookies

Ingredients:

Continue reading

Last Salad of Summer

Though the days remain muggy and blistering, the nights are cooling off and the sun is setting earlier – we are in the twilight of summer. Soon the city will be a crisp swirl of colored leaves and we’ll be making up for the lack of warmth with fires and hot drinks – but until then, I’ll be making this salad multiple times a week, a salad I call the last salad of summer.

Summer Salad

I’ve written before about my obsession with local, in-season tomatoes, and you can bet that I’ll be buying them from the farmer’s markets up until the very end of their all-too-short season. This salad recipe is simple – when you have flavors this good, there’s not much need for anything flashy.

This salad is raw, vegetarian, and vegan if you don’t include the cheese. Give it some variety by throwing in other vegetables you have on hand – half of a shredded carrot, small cubes of summer squash varieties, and bit of cubed onion, for example, would all be great additions.

Continue reading

Summertime Guacamole and an Ode to Local Tomatoes

TIMG_0001omatoes have finally arrived at the markets, marking a period of time that I’ll spend plotting my week around visiting Chicago’s markets and co-ops on various days of the week, knowing that each tomato purchase is only going to last me a day or two. Tomatoes – especially those mixtures of summer sungolds, purple zebras, and baby romas – may just be my all-time favorite local food.

I went my whole childhood adamantly hating tomatoes, picking them off of sandwiches and ignoring them in salads, only to realize, my sophomore year of college, how much I had been missing out. The problem was that I had been eating pale, flavorless, ghosts of real tomatoes my whole life. I was an active Slow Food UW member during my time in at UW-Madison, and was there that, finally, not willing to be called out my cool local food-obsessed friends, I had my first in-season, locally-grown tomato. It was like a warm little piece of sunshine that exploded its flavor in my mouth – it was the ghost of tomatoes past reincarnated into a living, breathing, incredibly flavorful, naturally sweet little piece of happiness.

Ever since then, I’ve been obsessed with tomatoes, and look forward to them arriving at the markets and dread their inevitable disappearance. While they’re here, I find ways to work them into almost everything I make. In my opinion, tomatoes are among a small number of foods that easily illustrate the difference between local and non-local food. Potatoes or broccoli seem roughly the same regardless of how far away they came from or when they were grown, but tomatoes are different.

Guacamole, of course, begs to have tomatoes included, but this brief period of the summer is the only time I actually include them. Few things are better on a hot Chicago summer day than some fresh chips and guacamole with a refreshing beer – except, of course, that same guacamole with some locally-grown tomatoes thrown in.

Summertime Guacamole with Local Tomatoes

Ingredients:

3 avocados

1/2 of a purple onion, diced into small pieces

10 small tomatoes of any variety (such as sungolds, purple zebras or baby romas), halved or quartered depending on size

2 tablespoons ground Cumin Powder

2 teaspoons salt

3 – 5 sprigs of cilantro (to taste), chopped

1/2 of a lime (for juice)

3 tablespoons sour cream or plain yogurt (optional)

Directions:

Slice open the avocados and remove the pits (an easy way to do this is to use a heavy knife to strike the middle of the pit, hard, so that the knife gets stuck in it, then pull the knife away pit and all. Scoop the flesh out and put it into a large bowl, then mash with a fork. Mix in the salt, cumin and lime juice. If you’re going to add sour cream or yogurt (which give the guacamole a wonderful creaminess), stir it in at this point. Finally, gently stir in the onions, tomatoes and cilantro. Taste by trying on a chip. Enjoy on a patio or deck with a refreshing summer beer.

Bacon. Just Bacon.

BaconI’m not going to wax poetic about bacon. That’s been done by better poets than I.

I’m also not going to go on and on about how bacon makes everything better, even though there’s math to prove it. (Okay, so the results are a little overstated.)

I will even ignore the idea of bacon as the gateway meat for ex-vegetarians, even though there’s a possible evolutionary reason.

The simple fact of the matter is that bacon is delicious and at the end of the day, that’s all that really matters. Just ask these guys.

The toughest part of curing bacon at home is finding pink curing salt #1. Pink curing salt #1, formerly known as Prague Powder #1, is table salt mixed with a bit of sodium nitrite to help inhibit bacterial growth. Coincidentally, the Spice House carries pink curing salt #1. This should not be confused with pink curing salt #2, which also has the addition of sodium nitrate and is used for long cures. (Think dried sausages like Spanish chorizo.) Pink curing salt #1 is for shorter curing times for foods meant to be eaten relatively quickly. Both are colored pink to avoid confusion with table salt, and should not be confused with pink Himalayan salt.

The recipe below is for what’s known as green bacon. After roasting, it is ready to eat. Just cook it normally. It can also be hung to dry or smoked after roasting, both of which will help preserve it longer. Or, cut it into one pound pieces, wrap well in plastic, put it into a freezer storage bag and freeze.

Bacon cureHome Cured Bacon

Mix dry ingredients well. Rub thoroughly into pork belly. Put the pork into a resealable two gallon plastic bag along with any leftover rub. Lay flat the refrigerator and turn over daily. Liquid will begin to accumulate in the bag as it gets drawn out of the meat. When the meat feels firm remove from the refrigerator. (7 days for thinner pieces, 10 days for thicker.)  Rinse and pat dry.

Roast at 200° until the internal temperature reaches 150°, about 90 minutes.

Let cool and wrap in plastic. It will keep in the refrigerator for about a week, or in the freezer for about two months.

Beyond Tea

Chai

I don’t drink tea. I’ve never really liked it. I drink coffee. Black. I also tend to be a little contrarian by nature and generally appreciate a good challenge. Because of all of this, I’m not terribly inclined to immediately think of using our Chai Spice blend in tea. I am, however, inclined to look for other uses of it.

With the cardamom, ginger, cinnamon and vanilla, it’s pretty much a slam dunk in sweet applications. Try throwing it into oatmeal cookies, apple sauce or butter or banana bread. My wife loves it in oatmeal.

As a challenge, though, I like to find savory uses for it. The key to using this with savory foods is to add salt and a touch more pepper. They will make the sweeter flavors a little more grounded.

It’s got a lot of flexibility, and as a result, is an easy ingredient to play around with. Dice some pineapple, sauté it in coconut oil, add some chai and serve it with tilapia. Or, make a compound butter and use it with fresh corn. One of my favorite ways to use it is with sweet potatoes.

Roasted Chai Sweet Potatoes

Combine all ingredients and mix to coat sweet potatoes. Roast at 450° for 45 minutes or until tender.

My absolute favorite way to use the chai, is in corn bread. This recipe, which makes me want to bake everything in cast iron, is adapted from the 1964 edition of Joy of Cooking. The ’64 Rombauer is, hands down, the best cookbook ever. If you find a copy, buy it.  (Or, swipe it from your mom like I did.)

Skillet Corn Bread with Chai

    • ½ c. sifted all-purpose flour
    • 2 ½ tsp. baking powder
    • 3 tbsp. Chai Spice
    • ¾ tsp. Kosher salt
    • 1 ½ c. finely ground corn meal
    • 1 egg beaten
    • 2-3 tbsp. melted butter
    • ¾ c. milk
    • ½ c. cooked, diced bacon

Preheat oven to 425°. Grease a 10-inch cast iron skillet and place in the oven until sizzling hot.

Sift flour, baking powder, sugar and salt. Mix in corn meal. Add egg, milk, butter and bacon. Combine with a few rapid strokes. Pour batter into hot pan and bake until a toothpick inserted comes out clean. Approximately 30 minutes.

Grenadine for Grownups

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In my former life I was a bartender. That’s where I developed an understanding of flavor, the way flavors work together, how to balance them. When I started tending bar, longer ago than I care to admit, drinks generally ran sweet. It’s what people knew. It’s what they expected. That changed over time and people came to expect a balanced cocktail, one that balances sweet, sour and bitter.

The two worst perpetrators of overly sweet cocktails are sour mix and grenadine.

Never—I repeat NEVER—buy sour mix. All you need is lemon juice, water and sugar. Make it yourself. Or better yet, make simple syrup of equal parts sugar and water and use that and lemon juice. It’s easy, will taste better and isn’t full of unnecessary ingredients. (A quick internet search reveals that one of the most common brands contains only 3% juice, preservatives, artificial color, and oddly, milk solids.)

Most store bought grenadine is the same as sour mix in that they contain very little actual juice, just a ton of corn syrup and food coloring. The Spanish word for pomegranate is granada and grenade in French. Any guesses the etymology of grenadine?

Actual, for real grenadine has levels of flavor and a brightness missing in the store bought stuff. It’s for grown-up cocktails.

I spent a few years mixing drinks at a place that made grenadine with pomegranate molasses. Pomegranate molasses is by slightly sweetening pomegranate juice and then reducing it. The cooking process brings out darker, more complex flavors than straight pomegranate juice would yield.

Use this in cocktails like a Clover Club, a Jack Rose or a Ward 8.

Grenadine
(Makes 1 pint)

In a medium sauce pan combine pomegranate molasses, sugar and water. Heat over medium heat, stirring to dissolve sugar. Remove from heat. Add orange flower water. Refrigerate.

Thanks to my friend, and former co-worker, Cristi DeLucca for helping me to confirm the ratios for the recipe. If you’re in Chicago go see her behind the bar at Bangers and Lace. Ask her to make you a Ward 8.

Yes. Another pickle related post.

cranberry-sauceLike the vast majority of people these days (or least of Americans), I grew up on cranberry sauce that came out of a can. We had certain, unspoken rules about it in our house. It needed to maintain the shape of the can when put on the serving dish; it needed to be sliced with a knife and not scooped with a spoon; and the kind with whole cranberries was certainly NOT allowed. But, sometime in my early-20’s, I saw an actual, for real recipe for cranberry sauce and was absolutely astonished by how easy it was. It’s ridiculously easy. Like, I-can-make-it-in-the-time-it-would-take-me-to-find-a-can-of-it-in-the-supermarket easy.

We’ve got a few good, simple cranberry sauce variations in our archives, but there’s always room for one more, right?

I came up with this recipe last year at my wife’s behest. It’s slightly more complicated than the above recipes, but is still pretty simple and doesn’t involve a whole lot of active prep time.

pickledcranPickled Cranberries

Place spices in a muslin bag, or tie in cheese cloth. Add vinegar, spices and sugar to a sauce pan and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for 5 minutes. Add cranberries and cook until berries just begin to burst. About 15 minutes.

Remove from heat and transfer to a nonreactive bowl. Cover and let sit overnight. Remove spice bag and refrigerate. As with so many other recipes, after a couple of days the flavors will become really good friends.

Post Script: I just showed my kid a picture of sliced, canned cranberry sauce.  She thought it looked ridiculous.