Miss and hit

I love breakfast - it is, without a doubt, my favorite meal of the day. I am a fan of eggs, cooked on their own or with veggies,meats and/or cheeses, breads and preserves of all varieties, fresh fruit, baked goods, potatoes, salty meats, yogourts, cereals and most other breakfast-type foods. Most days I am famished when I awake and I am ALWAYS ready for a delicious and filling meal.
This morning, like any other, I woke up hungry for breakfast. I had baked some carrot apple flax muffins last night and I was anxious to try them. (The recipe for the muffin had come from the Allrecipes website - a source I have found to be unreliable in the past). Sadly, the muffin, despite it high ratings by close to 70 reviewers and it's seemingly solid ingredient list, was another dud. So, after forcing down the muffin, I tossed the remaining 11 and told myself, once again, that I was finished with Allrecipes.

After my muffin disappointment, I decided that it was best to stick to tried and true breakfast foods for the rest of the week. Having, temporarily, lost my appetite for quick breads, I opted to prepare a batch of my favorite granola. Should you decide to prepare it, I hope that you find this recipe as satisfying and reliable as I do.

Great Granola

My original inspiration for this recipe came from The Girl Can't Cook by Cinda Chavich. Though my recipe does not look much like Cinda's anymore, I credit her with helping me to create the PERFECT granola.
Those preparing this recipe should note my granola is quite sweet as I always mix it with plain, unsweetened yogourt, a touch of milk and chopped fresh fruit. If you prefer a less-sweet granola cut back on the brown sugar. This recipe makes ALOT of granola. Though you could half or quarter the recipe, I recommend making a full batch and freezing portions of it. It freezes wonderfully, defrosts quickly, and just may save you from going hungry some morning if you, too, are faced with a culinary disappointment.

4 cups rolled oats
1 cup wheat germ
3/4 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/2 cup sliverved almonds
1 cup shelled, raw sunflower seeds
1/4 cup sesame seeds
1/4 cup flax seeds
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup maple syrup
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 1/2 tsp vanilla extract
zest of two oranges
1 cup dried cranberries
1 cup sultana raisins
1 cup chopped, dried apricots

Pre-heat oven to 350F. In a large bowl combine the oats, wheat germ, coconut, pecans, almonds, sunflower, sesame, and flax seeds. Set aside.
In a small sauce pan heat the oil, brown sugar, maple syrup and salt to almost boiling over medium heat. Remove the saucepan from the heat, whisk in the vanilla, cinnamon and nutmeg, then drizzle over the dry ingredients, mixing well. Spread the granola in a thin layer over two parchment paper lined cookie sheets and bake, stirring often, for 30 minutes or until golden (watch the granola carefully so that it does not burn!). Once cooked, remove the granola from the oven and allow it to cool completely.
Combine the dried friuts in a large bowl. Scrub, dry and zest the oranges, then toss the zest with the dried fruits. Mix the zest and dried fruits with the cooled granola.
This granola can be stored in a jar in a cool place for up to two weeks, or it can be frozen. If using from frozen, allow to defrost at room temperature for several hours before using.

Baby it's cold outside

Winter has finally arrived in Toronto and although the temperatures are in the normal range for this time of year, it somehow seems much colder than past years. Perhaps it is because November and December were such 'balmy' months and I had managed to convince myself that Jack Frost would let us be this year; or perhaps the cold winter winds just seem a little more hostile and vicious because I'm getting older (I'll be the big '30' on Feb. 1) - whatever the reasons I have had a perpetual chill running through my bones this past week.
Despite my unhappiness about the recent drop in the mercury, I was pleased to welcome the return of my cravings for hearty soups and stews. Since I am still recovering from my bout with pneumonia and my stomach isn't as tolerant as it was (living off bread, fruit, cheese and green tea for a couple of weeks has that effect) I felt it best to hold off preparing a heavy soup or stew, and instead make the light, but filling, chicken noodle soup. This lovely soup has defrosted me from the inside-out all week - I hope that you find it does the same for you!

Classic Chicken Noodle Soup

Chicken Stock
1.5 kg chicken (or thereabouts)
12 cups of water (approx.)
2 stalks of celery, chopped
2 carrots, chopped
1 onion, coarsely chopped (leave the papery skin on - this gives the broth a rich golden colour)
1 leek, white and light green parts only, chopped
4 springs of fresh thyme
4 springs of fresh parsley
2 tsp kosher salt
15 peppercorns

Soup
2 tbsp unsalted butter
3/4 cup chopped onion
1 1/2 cups peeled and diced carrots
1 cup diced celery
1 bay leaf
reserved chicken broth
3 cups reserved diced chicken
1 1/2 cups egg noodles
1/3 cup chopped fresh parsley
salt and pepper to taste

Place the chicken in a dutch oven and add enough water to cover the chicken (approx. 12 cups). Bring the water to a boil over medium-high heat and skim off the foam (the foam imparts an unpleasant taste to the broth so it is essential to skim off as much as possible). Once the foam has been removed, add the remaining broth ingredients to the dutch oven and bring the water to a slow boil. Reduce the heat to low and simmer, partially covered, for 1 1/2 hours. Remove the chicken from the pot and allow to cool slightly. Strain the broth through a cheesecloth lined sieve into a large bowl. Allow the broth to cool slightly, then cover and refrigerate overnight. Remove the skin and bones from the chicken and dice the meat. Reserve at least 3 cups of meat for the soup.
The following day, remove the broth and reserved chicken from the fridge and skim the layer of fat from the broth. Melt the butter in a dutch oven over medium heat and add the onions. Saute the onions until translucent, then add the carrots, celery and broth to the dutch oven. Turn the heat to medium high and bring the broth to a boil. Boil the soup for 5 to 10 minutes then add the egg noodles. Cook the soup, uncovered, for 10 minutes, or until the noodles are cooked through. Add the reserved chicken and the parsley to the soup and heat through. Season the soup with additional salt and pepper, if desired, prior to serving.

Victory is mine!

After battling the (evil) army of Mycoplasma pneumoniae that invaded my lungs a week and a half ago, I am proud to report that I have finally started gaining ground on these nasty little bacteria. Though it has been a long and drawn out battle and there have been many injuries, (my running, apetite, sense of taste and good humour have all suffered), my secret weapon (clarithromycin) is knocking these guys out left, right and center and I am confident that by next week I will be back to my old self.

As a sign of the changing tide my body asked for REAL FOOD today (ie. something more substantial then bread, fruit, water, and green tea). Thrilled by the return of my appetite I hastily made my way into the kitchen and, after re-aqainting myself with my oven and stove, I whipped up a batch of Nigella Lawson's Vegetarian Chili and Cornbread. This recipe comes from FEAST, Nigella's most recent cookbook, and though it is not a 'normal' chili per se, what with the cardamom pods and cocoa powder, it is quite delicious, and satisfyingly filling (as well as relatively healthy). It is, for certain, a splendid celebratory meal and I can assure you that it will ready any warrior for their final leg of battle.

Enjoy!

Vegetarian Chili with Corn Bread Topping

The Chili
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 tsp hot red pepper flakes
1 tsp ground coriander
1 tsp ground cumin
3 cardamom pods, lightly crushed
1 ½ cups red lentils
3 cups canned chopped tomatoes
3 ½ cups drained canned kidney beans
¼ cup ketchup
¼ cup tomato paste
1 tbsp unsweetened cocoa powder

The Corn Bread
1 tsp salt
2 cups cornmeal
2 tbspflour
3 tsp baking powder
1 tsp ground cinnamon
1 cup buttermilk
2 large eggs
1 tsp honey
2 tbsp vegetable oil
1 cup coarsely grated old cheddar cheese

To prepare chili, heat olive oil over medium-low heat in a deep, an oven- safe dutch oven with a lid. Add onions, garlic and bell peppers and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water to the pot. Stir well. Cover and simmer, stirring frequently, until the mixture is thickened and the beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.).
For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes. Remove from oven, and let chili stand about 5 minutes. To serve, cut cornbread into squares and serve atop a heaping bowl of chili. Serves 8 generously.