New Favorite Granola

Granola is like bread for me–I have a clear favorite for a few months, maybe even a few years, and then I have to start trying other recipes to see if something better’s out there. This granola has been my favorite for about a year now, and I make it sometimes as many as two times a week. (My oldest son Henry came home from school last week and ate four cups of it. FOUR CUPS of it. I couldn’t believe it. I didn’t think any stomach could handle that much granola). Anyway, this recipe comes from Lucinda Scala Quinn’s Mad Hungry, but I’ve made a change or two. 

Great Granola

5 c. rolled oats
1 c. coconut
1/2 c. wheat germ
1/4 c. sesame seeds
1/2 c. nuts (I use sliced almonds or chopped pecans)
1/2 c. honey
1/2 c. coconut oil
1/4 c. water
1 1/2 t. vanilla
1/2 t. salt
1 c. dried fruit (craisins, raisins, or whatever. We never get around to adding any, though!)

Preheat oven to 300 degrees, and place an oven rack in the center of your oven. Prepare a large rimmed baking sheet with parchment paper. In a large bowl, combine oats, coconut, wheat germ, sesame seeds, and nuts.

Over the stove or in the microwave, heat the honey and oil until dissolved. Add the water, vanilla, and salt. Pour the wet ingredients over the dry ingredients, and mix. Spread on the prepared baking sheet and bake for 50-60 minutes, until golden brown, stirring every 20 minutes to prevent scorched edges. Cool completely on a rack, and then store in airtight containers for as long as two weeks!

 

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Sesame Crusted Chicken Wings

Sesame Crusted WingsI’ve checked the book Mad Hungry by Lucinda Scala Quinn out from the library four times, just for this recipe! Although the wings take some time to bake, this recipe is simple and really delicious. I’ve started buying the enormous bag of wings at Costco just because I want to make this dish so often. It’s great for parties or for family dinner–we’ve served them at both!

Sesame Crusted Chicken Wings

20 chicken wings
3 large eggs, beaten
2 t. vegetable oil
1/2 c. sesame seeds
1/2 c. all-purpose flour
2 t. coarse salt
1/4 t. cayenne pepper
1/2 c. fresh bread crumbs
2 to 3 garlic cloves, minced
Hot sauce, for serving [We are preferring Frank’s Hot Sauce these days–it’s great!]

1.Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.

2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.

3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.

Homemade Naan Bread

Layers of NaanAgain, I was surprised how easy this recipe is. It takes a few hours to raise, but just stirs together and then there isn’t a second raising time, like most breads. Definitely makes a curry better! I got this recipe from the blog, everybodylikessandwiches. (and thanks to that blogger!) Note my alternate way to bake the breads–I really like the result

Naan Bread

(adapted from Mark Bittman’s How to Cook Everything)
2 t. instant yeast
2 T. milk
2 T. yogurt
1 T. sugar
3 c. all-purpose flour
1 c. whole wheat flour
1 egg
1 1/2 c. water
2 t. salt
canola oil, for the bowl
4 T. butter
1 clove garlic, minced
2 T. sesame seeds (black or white)

Stir together the yeast, milk, yogurt and sugar and set aside. In another large bowl, combine the flours, egg, and salt together, mixing well with a wooden spoon. Stir in the yeast mixture until combined and start adding in the water a little at a time until the dough forms into a slightly sticky ball.

Knead the dough for a few seconds right in the bowl until the dough becomes a bit smoother. Add a bit of oil to the bottom of the bowl and roll the dough ball around in it, and around the sides of the bowl. Cover the bowl with a tea towel and let the dough rise until doubled in size, about 2 hours.

Heat oven to 500F and put a baking sheet on the lowest rack. [I heated the broiler instead, with my baking stone about 6 inches away from the broiler}.]

Punch down the dough and then break the dough into 2 balls. Dust your board or table lightly with flour and roll one ball into a snake, then break into 6 small balls. Repeat with the other larger ball of dough until you have 12 smaller balls of dough. Cover with a tea towel and let rest for 10 minutes.

Roll out each ball into an oval shape and add it to the hot baking sheet. Flip the naan bread after 3 minutes. [If you do this under the broiler, like I do, it only takes 90 seconds on the first side, and 60 seconds on the reverse.] The naan is ready when it’s puffed up slightly and is mottled with golden spots. In a small saucepan, melt together the butter and garlic and brush freshly baked naan with the garlic butter and sprinkle with sesame seeds.

Naan1