My Kind of Granola

I love granola, but very rarely buy it because the majority of them are actually not healthy. Loaded with sugar and oil, I think it defeats the purpose of purchasing it. I have been on the search for years for a great granola recipe that is only lightly sweetened, non greasy, and my other stipulation- I don't like granola clumps. I like very loose granola that you can actually sprinkle. My coworker visited the Pacific Northwest recently and fell in love with the granola at the bed and breakfast where she stayed. She was given the recipe, made it when she got back, and brought me a snack bag. I found it. I immediately asked for the recipe and tweaked it from there. With only a quarter of a cup of honey, syrup, and oil to four cups of oats, this is the perfect ratio. Simple to make, add the "goodies" of your choosing, and it comes out perfectly sweet and clump free.

Langley Granola
4c oats (no quick oats)
1/4c sesame seeds
1 big handful of walnuts
1 handful of pecans
2-3T ground ginger
1/4c honey
1/4c maple syrup*
1/4c vegetable or canola oil

*My mom is diabetic, so we made a batch for her using 1/2c agave nectar instead of the honey and syrup and added 1 teaspoon of maple flavoring....good lower glycemic option!

Preheat the oven to 250 degrees. Mix all ingredients in a large bowl well to coat the oats. Spread over a large baking sheet and bake for 1 hour, stirring every 15 minutes.

Dried fruit

Roasted, unsalted nuts
Pepitas (pumpkin seeds)

When granola has cooked, remove from the oven and add any dried fruit, pepitas, and roasted nuts you would like. Let cool completely and store in an air tight container.

Rule of Thumb: Any raw nuts add before cooking, any already roasted nuts add after cooking.

I added chopped dried apricots, dried blueberries, and slivered almonds

Restaurant Review: NOFO at the Pig

I love the rare opportunity to go out to dinner with one of my good friends from high school, and we end up going to some pretty good places. NOFO at the Pig (meaning the old Piggly Wiggly) was no different. Located in the 5 Points area of Raleigh, on the same strip as other local favorites, Lilly's Pizza, Third Place Coffeehouse, and one of my favorites Fresh at 5 Points, NOFO is a hot spot for those who prefer lighter fare as well as Ladies that Lunch. The decor is bright and colorful, cleverly hiding pigs in the hand blown glass chandeliers, and a fairly small dining area. Two stories with the dining area, small bar, and kitchen down stairs and a boutique upstairs that sells all local items from cheeses to jewelry, and repurposing old coolers as displays (really one of those stores that you could walk around for an hour). There is nothing on the menu that doesn't look good. Sandwiches, burgers, salads, and blue plate specials, we both had a hard time choosing between a dinner salad or a non-beef burger. We both ended up going for the shrimp burger after it being highly recommended by our waitress. Service was quick and attentive, which is good because we usually spend a good ten minutes talking before even looking at the menu. The only unpleasant thing was the hostess who wore too much perfume, and was noticeable to the both of us every time she walked past. The burger was delicious and unlike any other shrimp burger that I have had. Typically a shrimp burger ends up being a Po' Boy, fried shrimp in a bun. At NOFO, they puree cooked shrimp and then fold in chopped shrimp with onion and pepper. Only the smallest amount of breading and pan fried until golden brown. The burger is served with lettuce, tomato, onion, and a key lime tartar sauce. The tartar sauce was light, not too mayonnaise-y, and had a noticeable lime flavor. We both paid extra to get the sweet potato fries (which I think the up charge was a little high), but well worth it, and came with a Cajun citrus mayonnaise-which also would have been great on the burger. The burger was rich and filling, we both ended up eating half, which I am sure our husbands were happy about as they got the leftovers. Needless to say, I would definitely go back and it would be hard not to get the sweet potato fries again.



Haitian Red Beans and Rice

Such a bad blogger...I have learned acceptance over the past couple of months (not an easy lesson to learn) while dealing with way too much bullshit in our life, but I am feeling better now, so here we go!

I have had the fortune of visiting the wonderful country of Haiti twice in my life. Words cannot begin to describe the experience I had, the things I learned, and still carry with me until this day. Learning about another culture, true poverty, but also finding joy in what you have and celebrate at sixteen is something I am eternally grateful for. I also was a somewhat picky eater before going to Haiti, but with access to only what you are given and realizing that was a lot more than what others had, changed my tune, and I found to like a lot more flavors than I thought I did. For breakfast we would typically have fresh pineapple (the best pineapple you could ever imagine) and pastries donning back to the French occupation of the island. Amazing pastries. Lunch is not typically eaten, so we fended for ourselves-mainly snacking on meat pies from street vendors (very Bourdain), or baguettes with cheese. Dinner was a different animal entirely (literally). Spicy goat stew, soups, chicken (that I swore I saw that morning pecking around outside), and a staple item- red beans and rice. Flavors, flavors, flavors, out of simple ingredients, a cooking philosophy that I adopted when I began culinary school. Lavender Scented Blueberry Biscuits with Lemon Chantilly Creme, no thanks.

Haitian Red Beans and Rice (serves 4-6)
1/4c butter
1 onion, finely chopped
1 bell pepper, finely chopped
3 cloves garlic, minced
1/2c tomato sauce
2c kidney beans, cooked*
1t dried thyme
2t dried oregano
1 bay leaf
1c white rice
1 3/4c water
1 scotch bonnet pepper**

*You can used can, I recommend no salt added. If you use dried, soak 3/4c dried beans overnight (they will expand!), drain, add to a pot and cover with water. Simmer for 1-1/2 hours, drain and add to your recipe.
**Scotch Bonnets are spicy. You can use a habanero as a substitution. Depending on how spicy you want it, remove the seeds and ribs. If you want something milder, use a chipotle or jalapeno. You can mince the pepper for a spicier rice, or leave it whole and remove during the cooking process when you have reached your spice level.

Heat butter in a large pot over medium high heat. Add the onion and bell pepper. Saute until tender, about 5 minutes. Add the garlic and cook for another minute. Add tomato sauce, beans, dried herbs, and scotch bonnet. Simmer 5-10 minutes. Stir in the rice and water. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and cook for 15-20 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork and serve.

Salad with Peaches, Goat Cheese, and Balsamic Vinaigrette

This is one of my favorite salads to make, especially when we are able to find local peaches. Light yet satisfying. Enjoy as an appetizer or make an entree size and add grilled chicken or fish. This salad can look elegant and time consuming when plated, but is silly simple. Making your own salad dressing couldn't be easier and allows you to control the level of salt, sugar, and fat, not to mention I think it tastes much better. I made a very light balsamic vinaigrette and also made a balsamic reduction to go on this salad.

For the salad: (serves 2)
4c mixed baby greens
1/2c roasted pecans
1/4c fresh goat cheese crumbles
4 slices of bacon, cooked and chopped
1 peach, sliced thinly

For the Balsamic Vinaigrette:
1c canola or olive oil
1/3c balsamic vinegar
1t fresh basil, chopped
1t fresh parsley, chopped
1/2t dijon mustard
1T minced shallot
Salt and Pepper to taste

For the Balsamic Reduction:
1c balsamic vinegar

For the vinaigrette, in a medium bowl, add the vinegar, herbs, mustard, and shallot. Vigorously whisk in the oil. Season with salt and pepper. The mustard will hold the vinaigrette together mostly, but gently whisk again prior to use. The vinaigrette can be stored in a container and refrigerated for one week.

For the balsamic reduction, add vinegar to a small pot over medium high heat. Bring to a boil. Continue to boil, stirring occasionally until the vinegar has reduced by half. Using a metal spoon, dip the spoon into the vinegar to check the thickness. The vinegar should coat the back of the spoon and should stay on the spoon when you run your finger across it (also known as nappe). Switch the flavor up by adding a vanilla bean, orange peel, dried figs, or rosemary--just remove the ingredient before serving.

Forgot to take a picture of nappe, so this picture shows what the thickness should look like. (Obviously not balsamic vinegar)

Assembly:
Add mixed greens, bacon, and pecans to a large bowl. Starting off light, add just enough vinaigrette to coat the greens. Pile high on a plate. Top with goat cheese and fan the peaches on the side of the plate. Using a spoon, lightly drizzle the reduction over the salad and peaches.

Sorry for the horrific picture! Sheesh!

Restaurant Review: Shuckers Grill & Oyster Bar

We had not seen my in laws in quite a while due to schedules and other circumstances, so my husband and I were excited to catch dinner with them. The four of us have always had a good time, enjoy talking to each other and catching up. His dad suggested we go to Shuckers and it was a place that I was excited/terrified to try.

When my husband and I were in high school, it was located right down the road, and you could not have paid me to go there. I searched google to try and find an image, but picture a motorcycle bar mixed with a seafood restaurant, in the middle of a cow pasture. Not some place that a half Floridian would step foot into. Typically, I do not like to eat seafood further than two hours away from a coast (unless it is freshwater seafood). It's just not right...

When I heard that the location had been leveled, I honestly thought The Health Department had shut it down. Instead, it moved to a newly developed area of Wake Forest that aims more towards the upper class family. I have to admit, if I were to own a seafood restaurant I would decorate it just like Shuckers. Stainless steel, greys, and blacks pop off of the off white walls lined with simple seafood focused artwork. Screams clean. I mulled over the menu for several minutes as I munched on a couple of complementary hushpuppies. The hushpuppies were pretty basic, a little dense, but I'll give it to them for being hot and fresh. I cringed that they are served with whipped butter (let's see some imagination people!) My husband and I shared a crab leg appetizer and enjoyed them very much. Juicy, salted with Old Bay Seasoning, and served with lemon wedges...I think we would have been happy eating those the rest of the night.

Service was very slow. My husband sometimes thinks that I am too critical of service, and maybe I am, but coming from the restaurant industry--I can tell what is going on. The waitress that brought us our drinks, admitted that she was not our waitress and did not know who was assigned to us. Oh boy. Luckily she stuck with us, but we could definitely tell it was some what of an inconvenience.

I ordered the grouper and it was served with pineapple salsa, coleslaw, and red skinned potatoes (?!?!) I took the first bite of the grouper and in my head said "oh great". It was bland. I had my palate reset when I was in culinary school and hardly ever find myself saying "this needs salt", but it did. I asked the waitress for some lemon wedges and sprinkled a little salt on it and topped with the pineapple salsa and it helped greatly. The first bite was also overcooked. I cut a piece in the middle to try and it was better, otherwise I would have sent it back. I found the sides to be odd when paired with the grouper, but it was also nice to keep the focus on the fish and not topple with heavy sides. My husband ordered the prime rib and lobster tail. He was having a mouth orgasm the entire time....and I don't blame him, his grilled lobster tail was insanely good. They forgot to bring him his side salad, but he didn't miss it, he was in protein paradise. My father in law passed a piece of his salmon over and it was also killer. Maybe I just ordered the wrong thing?

My Grouper dinner

The restaurant. Can't really see the decor too well. I was stealth blogging.

Needless to say, I'd go back. I would sit at the oyster bar and get all kinds of messy with crab legs, mussels, and oysters--paired with an ice cold beer. My husband said the same. Not worth the cross town drive, but if we were over that way, we'd definitely go in. Prices are reasonable and indicative to their products.The place was packed by the time we left with people lined outside with pagers. They are doing something right.