Snack choice: Granola

Granola was on my to do list for a pretty long time. Everyone cooks it. Everyone raves about it. Everyone says it's very easy to make. OF COURSE I kept it in mind and was dying to try to make my own.

And finally I made my first batch of granola! Yay!
Now I can't stop eating it. Aside of the fact that it is homemade and obviously healthy, it is also crunchy, sweet, salty, chewy, yummy....in one word: addicting.

There are tons of homemade granola recipes. You can adjust them to your liking.
Here is how it works:
oats, nuts, dry fruits, shredded coconut (dry ingredients)  + oil, sweetener like honey or agave, almond butter or PB and water (wet ingredients) -> bake -> do not touch and let it cool completely =  nom nom nom!
I like my granola chewy and refrigerated.

 I keep experimenting so I can find my perfect granola formula.
You can add fig jam for sweetness, or substitute honey with maple syrup if you like it really sweet.

Homemade Granola:
Dry ingredients:
1/2 cup oat flour (blend oats in the blender until you get flour consistency)
1 1/2  cup oats
1 1/2 cup nuts (almonds, pecans, walnuts, cashews, you pick) sliced or crushed
2 cups dry fruits (apricots, cranberries, raisins, apples, pineapple, etc)
1/2 cup unsweetened shredded coconut
1/2 tsp salt
1/2 cup chia seeds (optional)
1/2 tsp cinnamon

Wet ingredients:
1/2 cup coconut oil
1/2 cup almond butter
4 tbsp raw honey
1 tsp vanilla extract
2 tbsp water

Preheat oven to 300 degrees Fahrenheit.
In a big bowl mix all dry ingredients.
In a small saucepan melt coconut oil, butter, honey and vanilla together. Make sure it is all well combined and melted. You don't need to boil it.
Pour wet ingredients over the bowl with dry mixture. Mix it all together.
Line a baking sheet with a parchment paper and spread your future granola on it.
Bake 25-30 minutes, until nice golden color.
Let it cool completely before cutting into bars.
You can refrigerate them, or just keep it in your snack jar, it wont last long anyway :-)

Brunch: Eggs and beans

Lately I've been extremely lazy. No cooking for me, even thinking about being in a hot kitchen doesn't really make me excited (c'mon guys... it is about 93 degrees outside). The one and only thing which is stuck in my head is the frozen margarita, and maybe lying somewhere on the island feeling the fresh breeze from the turquoise ocean all over the body.
In my case, I've been lying on my bed like a lazy turtle, close to the AC (pretending it's a breeze) while ordering dinner from Seamless. You know, it's really bad you can not order drinks online along with your food, I really miss that frozen margarita with my quesadilla. Is there any law which doesn't let you order drinks delivery? Why then there is no problem ordering bottles of wine for example?

Anyway, I found few lonely items in my empty fridge which should be used asap otherwise it's going to be tossed the next day.So here what I had: defrosted ground beef, beans, eggs, few slices of cheese and eggs = perfect brunch for meat lovers!

I'm not sure if I have mentioned before that my husband almost hates eggs (isn't it RIDICULOUS?). No frittata, no omelett, no poached eggs...every time I have to add steak to his eggs, so he can feel that he eats a "real food" (an omelette with spinach seems like a grass to him).

This recipe is VERY spicy. If you are not into spicy food, use only half of the spices I used.
Spicy eggs and beans:
1/2 medium onion, chopped (ether red one or yellow onion)
3 garlic cloves, chopped
1 tbs coconut oil (you can use any oil, really)
1 lbs ground beef (I used extra lean)
1 little jalapeno pepper, chopped (no seeds)
1 can small black or red beans
1 can (28 oz), whole canned tomatoes
2 tbs tomato paste
1/3 tsp turmeric
2 tbsp zaatar
2 tbsp cumin
2 tbsp any dry herbs (like dill or cilantro, or parsley)
1/3 tbs spicy red pepper flakes
1 tbsp red paprika
4-5 slices of spicy jalapeno cheese (optional)

I must confess: I try to cook everything in one pot, one skillet, one plate, etc. It might be extremely terrible thing to do, but I hate having a mess from a dozen dirty pots in my kitchen.
If you strongly disagree with me regarding this pot issue, I recommend you to fry the meat first in a DIFFERENT skillet. You can add it later to the rest of ingredients.
In case, you are on the same page with me, here is how I cooked this dish:

Add onion to the hot skillet, with hot oil in it. Cook it slowly for about 5-6 minutes, until it is tender and translucent, stirring occasionally, so it doesn't burn. Add garlic, cook 2 more minutes. Keep you heat on rather a low-medium heat.

Add beef (in case you already cooked it in a different skillet, still, this is a perfect time to add beaf). NOW you can increase the heat level to medium/ medium-high. Do not forget to stir the beef with onions: do not burn it. Also, you need to break your meat.
If you adding the already cooked beef to the skillet, omit this stage, go straight to "add jalapeno pepper...."

Once the water (or is it juices?) is evaporated from the meat, add jalapeno pepper and beans. Stir occasionally for 4 minutes or so, until the pepper is tender.

Meanwhile in a medium bowl combine canned tomatoes (break them into chunks with the fork or knife), add tomato paste and all spices you have (a lot of people will disagree with me at this point too, as you are supposed to add spices to the skillet when you fry onions (the stage one), but I do it in a different way (add spices in late stage 2 or early 3"""), and like it better).

Pour the tomato mixture in the skillet over the meat and onions, turn the heat to very low.Cover the skillet with a lid. Let it simmer for 15 minutes. I've heard the longer you simmer your meat-tomato sauce the dipper flavour it has.

Break the eggs on the top of the rest of ingredients. You can cook it to your liking, from 4 to 10 minutes. Garnish with cheese slices which will melt in minutes. Enjoy with spicy Bloody Mary!

"""there is no such meaning as a "stage" in cooking. I guess...Usually I just divide the whole cooking process approximately on 3 stages:beginning, middle of cooking and ending. This way, the whole cooking process seems easier for me.

Poached Eggs with Smoked Lox

Here I am with my eggs again.
My first attempt to make poached eggs ended up with sloppy boiled eggs, which needless to say were still good.
Today I  decided to give myself a second chance with poached eggs, as its so easy to make, that I felt kind of lame that I wasn't able to make it.

For those of you who don't know how to make it:
Pour egg into a bowl. Heat 1 cup (per one egg) of water in a sauce pan. Add 1 tbsp of vinegar or lemon juice. The water should be hot, but not boiling. it should be sort of simmering, you would to see those little bubbles before the boiling begins, that's the condition of water you need. If it is already boiling turn the heat lower, do not let it boil.
Pour the egg into the sauce pan (one at a time), turn the heat off. Let the egg cook in the hot water until your liking. I let it cook for about 6-8 minutes. Using the spotted spoon gently place the egg on the plate.

Poached egg with the smoked lox 
-1 poached egg
-2 slices smoked lox
-1 cup of arugula
-1/2 avocado
-1/8 cup chopped chives
-grated Parmesan for decorating
-fresh ground black pepper
Sauce:
-1 tbsp olive oil
-1 tbsp white wine vinegar
-1 tbsp lemon juice
-1/2 tsp ground black pepper

Place 2 slices of smoked lox on a bed of arugula. Add sliced avocado.

Mix all sauce ingredients in a little bowl. Pour the mixture over the lox and arugula.
Place your poached egg on a top of the lox.Season with ground pepper, Parmesan and chives.

I served it with whole wheat baked bread rubbed with with olive oil and herbs.
Bon Appetit!

Утреннее

Раннее утро мое самое любимое время дня.
Все еще спят, а ты уже на ногах, готов к бою! На улицах тихо, свободно, аж легче дышать.
И ведь согласитесь,что чем раньше встанешь, тем больше успеешь.
Единственный минус,который омрачает всю эту прекрасную картину- надо топать на работу. Ну не будем об этом. Я хочу поделиться здесь очень простыми завтраками. А так как для меня завтрак без яиц не завтрак, то вот несколько яичных вкусняшек.

Пита из цельной пшеницы (Whole wheat) с яичницей:

Ингредиенты (для одного):
-цельнозерновая пита с кармашком (можно и без кармашка)
-1 авокадо
-1 яйцо
-1 ст.ложка лимонного сока
-черный молотый перец
-кулачок свежих листьев шпината
-стружка острого красного перца

Разрезаем авокадо, разминаем вилкой в миске, добавляем лимонный сок и хорошо перемешиваем до состояния пюре.
Нагреваем питу в микроволновке, секунд 20-30. Она должна быть теплая и мягкая, но не хрустящая и ни в коем случае твердая! 
Готовим яичницу в сковороде до того состояния, которое вам нравится.
На тарелку кладем питу, в ее кармашек засовываем свежий шпинат. Выкладываем смесь авокадо с лимонным соком на питу, потом готовую яичницу, и присыпаем все это острым красным и черным перцем. 10 минут и завтрак готов! 
P.S. вместо питы можно использовать любую лепешку.

Фриттата.
Про фритттату я могу петь поэмы! Настолько я ее люблю. Это, как обычный омлет, но обычно туда добавляют много всякой всячины (ок, Я добавляю много всякой всячины): овощи, мясо, сыры  или морепродукты, в общем все,что найду в холодильнике.
Здесь я покажу два вида, для примера. Но с фриттатой можно придумать миллион разных   
рецептов.

Фриттата с итальянскими сосисками с моцареллой и базиликом.

-4 яйца
-4 ст.ложки молока ( у меня его не было и я взяла 2 ложки обезжиренного греческого йогурта)
-горсть свежего шпината
-укроп\петрушка
-итальянские колбаски(у меня уже были начиненные моцареллой и базиликом)
-2 небольших томата
-1 маленький или 1\2 часть большого красного сладкого перца
-3 столовых ложки козьего сыра 
-черный молотый перец

Нагреваем духовку 175° C. 
Режем  кусочками колбаски, красный перец, томаты, козий сыр. Режем также зелень: петрушку, укроп, шпинат.
Взбиваем венчиком  яйца с молоком.

Добавляем специи. Вливаем яичную микстуру к нарезанным овощам,колбаске и зелени и распределяем всю эту красоту в форме для выпечки ( я использовала фарфоровую), которую вам нужно будет заблаговременно сбрызнуть оливковым маслом,чтоб фриттата не пригорела.

Ставим в духовку запекаться минут на 20-30. А пока фриттата готовится, можно сварить свежий кофе.

Фриттата с  шампиньонами и овощами.

-4 яйца
-4 ст.ложки молока
-горсть свежего шпината
-петрушка
-штук 14 небольших шампиньонов 
-2 ст.ложки порезанного лука
-2 небольших томата
-1 большой красный сладкий перец
-100 грамм копченой гауды.
-1 стебель сельдерея.
-черный молотый перец

-немного запеченный миндаль для украшения

Процедура практически та же, что и выше. Нагреваем духовку до 175° C.

Обжариваем порезанные шампиньоны с луком на сковороде,чтоб грибы выпустили сок. Но не пережариваем, нам не нужны черные угольки.

Режем шпинат, томаты, красный сладкий перец, сельдерей, гауду, петрушку. 

Взбиваем венчиком  яйца с молоком.Добавляем это к остальным порезанным ингредиентам. Выливаем в форму для запекания. 

Выпекаем 20 минут. Украшаем миндалем.

Приятного аппетита!

Spicy Shakshuka

I love eggs! Every Saturday and Sunday morning is a blessing for me: I am looking forward to it, not only because it’s the weekend but also because I can have my favorite egg dishes!

Even though people say it’s not healthy, I can eat eggs all day long.

Last weekend I decided to make Shakshuka. I and my husband always have it in the Israeli restaurant close to where we live, and its sooo delicious. Not to mention, they say it’s also very simple to make.




I have used David Lebovitz's recipe as a base, but of course made a few changes of my own. I have the cast iron skillet, which I love to use when I prepare eggs. But if you don’t have it, it’s not a big deal, use a regular skillet.

So, here it is:

1 medium onion.

5 cloves garlic.

1 poblano pepper or any other spicy pepper.

½ red bell pepper.

1 teaspoon freshly ground black pepper.

1 teaspoon paprika.

1 teaspoon cumin.

1 teaspoon turmeric.

½ of 28-ounce cans of diced or crushed tomatoes/or 3 cups of fresh chopped tomatoes.

A handful of spinach.

½ cup of Feta or goat cheese.

5 eggs (for two people).

2tbsp of coconut oil (for frying).

3 tablespoon of tomato paste.

Directions:

Heat the coconut oil in the skillet. Add the chopped onions, in 3 minutes add garlic. In 1 minute add chopped spicy poblano and red bell pepper. Stir, make sure it is soft, and add spices.

Stir in spinach, tomato paste and canned tomatoes. Reduce the heat. Cook for about 7 more minutes.

Now, here is the problem I have faced: my canned tomatoes had too much juice in it. That’s not what I wanted. I had to add a sauce thickener to make sure I won’t end up with a tomato soup instead of Shakshuka. I personally think fresh tomatoes would work much better here. David Lebovitz recommends to cook the tomato sauce longer, to make sure, the sauce had thickened, it didn’t work in my case, I still had very watery skillet.

You are almost done with making this yummy dish! There are two ways of finishing the Shakshuka: in the stovetop or in the oven.

I prefer oven. So I pour eggs on the top of the tomato mixture (no, I didn’t make holes in my skillet for eggs, I failed in that), crushed goat cheese on the top of eggs, add a little extra black pepper and put it in the oven for 15-17 minutes (350ºF).

Enjoy!