Chocolate Granola � Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes it better for you! Possibly. No one is really sure. The point is this really tastes great, and would make a wonderful treat for the chocolate lover, mother or otherwise, in your life.

I showed amazing restraint not adding anything more that oatmeal and almonds, since I really think that�s the best plan for the chocolate base, but I would have no problem with you accessorizing this as you see fit. Coconut flakes are an obvious choice, as are other usual suspects like dried fruit, any and all nuts, and assorted seeds.

If you want a stickier granola, that will more easily clump together, you can up the brown sugar and maple syrup a bit, as I used the bare minimum in this recipe, but I think it�s plenty sweet enough, especially if you�re a fan of dark chocolate.

Speaking of chocolate, I used Guittard�s Cocoa Rouge, a Dutch-process cocoa, which has a lower acidity than regular cocoa, and works perfectly flavor-wise. However, I�ve heard that type of cocoa doesn�t retain as much of the nutritional value, due to the way it�s processed. The good news is, any high-quality cocoa will work here.

By the way, I was only half-kidding about making this for someone, and then keeping it all for yourself, so best play it safe, and make a double, or triple batch. No matter how much you make, or what you add in, I really hope you give this a try soon. Enjoy!



Makes about 3 1/2 cups of Chocolate Granola:

1/3 cup packed brown sugar

1/4 cup maple syrup

2 tablespoons vegetable oil

1/2 teaspoon vanilla extract

3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)

pinch of cayenne

3 tablespoons unsweetened cocoa (Dutch-processed if possible)

2 cups rolled oats

3/4 cup chopped almonds

- Mix, and bake at 250 F. for about an hour, or until as crunchy/chewy as you like.

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Scottish Oatcakes � The Pancake, Not the Paperweight

If you Google, �Scottish Oatcakes,� you�ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most common version of this recipe. To be honest, I�m not a huge fan of those, since they tend to be very heavy, and filling, and not really something I want to feature as the centerpiece for a fancy brunch menu.

However, there is another pancake-like version, and this is my twist on that. I should�ve probably come up with my own, more appropriate name, but I really love saying �Scottish Oatcakes,� and it just sounds like something you�d want to eat for breakfast.

Once you mix up your batter, you can cook it right away, which produces something that looks identical to what we have here, except the texture will be much more toothsome. I do enjoy that approach, but if you let the mixture sit for a while, the oats continue to soften, resulting in a creamier center. I�ve also let this go overnight, which will give you a texture very similar to actual oatmeal. 

Regardless, you�re still going to get a beautifully browned, crusty exterior; and it�s that contrast that makes this so unique. Some people like to add dried fruit to these, but I do not. The same goes for the traditional pinch of cinnamon, since I really don�t want these to taste like oatmeal raisin cookies. As usual, suit yourself, but either way, I really do hope you give these great oatmeal pancakes a try soon. Enjoy!



Ingredients for 6 Scottish Oatcakes:

(this is only 2 portions, so feel free to double or triple the recipe)

1 cups *rolled oats

1 cup heavy cream

1 teaspoon lemon zest

2 teaspoons lemon juice

1 large egg

1 teaspoon honey

1/4 teaspoon fine salt

1/4 teaspoon baking soda

1/4 cup **self-rising flour

1/4 cup melted butter for panfrying

* I used the regular kind, but if you have to use the instant ones, I probably wouldn�t cook them. I�d just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I�ve never attempted.

** If you don�t have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.

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Green Quinoa Tabbouleh � Going Against the Grain

Like I said in the intro, I�ve never been a huge fan of quinoa, or tabbouleh, but for some reason absolutely love this green quinoa tabbouleh. Maybe it�s the size of the grain, which is actually a seed, or the less wheaty flavor, but for me this vibrant, bracing salad is significantly better with quinoa instead of the traditional bulgur wheat.

Whether you do this with quinoa or bulgur, I recommend keeping the salad relatively simple, and then using it as a base for other composed salads. Of course, you can mix in diced tomato, cucumber, and chopped green onions the same time you add your herbs, but then you�re sort of stuck with that exact salad.

I prefer to make this as shown, and then add my garnishes when I serve it. That way I can have it as described above one day, and then the next day, enjoy a completely different salad, with new accessories like diced grilled chicken, zucchini, and feta, just to give you an idea off the top my head.

Regardless of how you jazz this up, we�re heading straight into the middle of grilling season, and for me, this is one of the all-time great cold side dishes, since it pairs so perfectly with all those highly-seasoned, smoky meats. So, for those reasons and more, I really do hope you give this green quinoa tabbouleh a try soon. Enjoy!

Ingredients for 6 portions:

2 large bunches curly parsley

1 large bunch mint

1 bunch tarragon

6 cups of boiling water

2 cups rinsed white quinoa

salt as needed to taste

freshly ground black pepper to taste

cayenne taste

2 or 3 garlic cloves

2 or 3 whole lemons, plus more to taste

1/2 cup extra virgin olive oil, plus more as needed

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Homemade Corn Tortillas � Seconds to Learn, Years to Master

Even though they only require a few of ingredients, and the technique to make them only takes a few seconds to learn, homemade corn tortillas do take a fair amount of experience to master, because of all the variables. But, don�t let that stop you from trying, since the results, even as produced by a novice, are vastly superior to ones from the grocery store. They�re also significantly cheaper, but the �vastly superior� part is more than enough reason.

That�s because a bag of Maseca, which is the most commonly found brand of masa flour in U.S. grocery stores, and the one I used, is very inexpensive, and will make hundreds of tortillas. So, the instant corn masa flour isn�t a variable, but pretty much everything else is. From the amount of water, to how much salt, to how hot a pan to use, to how long to cook them; everyone seems to have a little bit different system.

When it comes to the water, you�ll know you have the right amount, if your tortillas press out to a nice round, relatively smooth-edged shape. If the outside edge of the tortilla has cracks once pressed, then you need more water. On the other hand, if the tortilla sticks to your fingers, or breaks apart getting it off the plastic, then it was too wet. Adjust accordingly. And like I said, give yourself a few years to experiment.

As far as the pan, I go with a cast-iron skillet, which I get nice and hot over high heat, and then I�ll back it down to about medium while I cook my tortillas. I also tend to cook mine a little longer in the pan than is traditional, but I enjoy that nice, lightly-toasted corn flavor you get when a little bit of browning occurs. A few extra seconds in the pan is fine, as long as they are stacked, and wrapped in the towel, which is probably the most important step in the entire operation.

In fact, eat one of these right from the pan, and then compare it to one that you�ve let steam together with the rest of the tortillas in the towel. You�ll be truly amazed at the difference. So, if you enjoy store-bought corn tortillas, but always wondered what the real stuff was like, I hope you give these a try soon. Enjoy!

Ingredients for about 10 Corn Tortillas:

1 cup instant corn masa flour (aka masa harina)

1/2 teaspoon kosher salt

3/4 cup hot water (about 130 F.)

- adjust with more water or masa flour as needed

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