2012 © copyright Savory Simple, all rights reserved

Have you ever cooked or baked with tahini?  I’ve been using it quite a bit recently in salad dressings and dips.  In case you’re not familiar with it, tahini is a flavorful paste made from ground sesame seeds, and it’s one of the primary ingredients in hummus.  My friend Shannon says she actually craves it, and I don’t blame her!  Tahini is an incredibly versatile ingredient that lends itself to kitchen experimentation.  It’s smooth and dense like peanut butter, with a unique, nutty flavor.  Since I always have it in the pantry, I’ve started experimenting with ways to use it in desserts.

When I was younger my mother would sometimes bring home halvah, which is a sweet, rich candy made from tahini. That was my inspiration for these cookies.  They’re soft, moist and unlike any cookie I’ve ever tasted. One or two is more than enough to satisfy a sweet tooth.   Orange blossom water enhances the sweetness from the sugar and honey and provides a pleasant floral aftertaste.    Enjoy!

Adapted from Epicurious

Cook Time: 1 1/2 hours
Yield: Approximately 16 cookies

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup well-stirred tahini
• 1/2 tablespoon honey
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons orange blossom extract
• raw turbinado sugar for coating

Method:

1. In a small bowl, whisk flour, baking powder, and salt together. Set aside.
2. In a stand mixer, beat the softened butter and sugar in a large bowl with on medium-high for several minutes until light and fluffy.
3. Slowly add the tahini, honey, vanilla, and orange blossom extract.
4. Reduce the mixer speed to low and slowly add the flour mixture mixing until a dough has just formed.
5. Transfer dough to a sheet of plastic wrap and flatten. Chill in the refrigerator until the dough has firmed up, at least 45 minutes.
6. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
7. Using your hands, roll dough into 1-inch balls, then roll the balls in the turbinado sugar. Line them up on the cookie sheet at least 2 inches apart.
8. Bake until the cookies begin to show cracks, approximately 12 to 15 minutes. Allow to cool on the baking sheets for at least 10 minutes before serving.

2012 © copyright Savory Simple, all rights reserved

I’ve always had a bit of a cereal addiction.  I find it to be a great comfort food, no matter what time of day.  In fact, I love it so much that I had to stop buying it!  I’ve recently come up with a way to bring cereal back into my life in a healthy way: muesli, which is a homemade cereal based on oats, fruit and nuts.  I love how all the ingredients are fresh and not processed.  I feel good about eating it.

The recipe is very forgiving and adaptable.  I typically use sunflower seeds, but pumpkin seeds would work perfectly (try using both!).  You can get additional fiber by adding a tablespoon of flax seed.  My favorite dried fruits to use are cherries and dates, but raisins also work perfectly well.  The goji berries and cacao nibs are optional if you’re not one for fancy ingredients.  You can find them at most health food stores and they’re both considered superfoods.  I say yes to superfoods!  Might as well sneak a bit of extra nutrition in there, right?  They’re both very tasty; the cacao nibs add a lovely hint of chocolate crunch, while goji berries are sweet and chewy.  If you leave these out, add more nuts and dried fruit.

Because I find cereal to be such a tempting snack, I prefer to make this one serving at a time.  But to save time you can easily multiply the recipe and store it in an airtight container in the pantry.  It will stay fresh for weeks, if not months.  Instant, healthy cereal!

Cook Time: 5 minutes
Yield: 1 serving

Ingredients:

• 1/3 cup oats (I like Bob’s Red Mill Gluten-Free Rolled Oats)
• 1 Tablespoon sunflower seeds, shelled
• 1 Tablespoon nuts of your choice (I prefer slivered almonds or cashews)
• 1 Tablespoon dried fruit of your choice (raisins, dried cherries, dried cranberries, dates, etc)
• 1 Tablespoon goji berries
• 1 Tablespoon cacao nibs
• Optional: 2 Tablespoons of fresh fruit (try blueberries!)

Method:

1. Combine ingredients in a small bowl.
2. Serve with milk or yogurt.

2012 © copyright Savory Simple, all rights reserved

Over the past several months I’ve been seriously attempting to cut down on the dairy in my diet. I have no intentions of cutting it out completely, mind you. I’m a big believer in moderation. It’s tough, because I love cheese, ice cream, cream sauces, soups etc. But I don’t need them all the time.

I’ve found coconut milk to be a fantastic substitution in a variety of recipes (now that warmer weather is here I might have to make some coconut milk ice cream!). For something a bit different, I decided to try using it in potato salad. I love curries made with coconut milk, and this recipe evolved from that concept. If it makes a great stew, maybe it will make a great salad! This is a much healthier alternative to vegan potato salads that use soy mayonnaise. No one will ever convince me that stuff is healthy.

If you’re not familiar with coconut milk, it’s often separated when you first open the can. The thicker, creamier coconut milk rises to the top, leaving a more watery mixture underneath. You’ll have best results with this recipe if you use the creamy stuff.

Cook Time: 1.5 hours
Yield: 4 servings

Ingredients:

• 1 sweet potato, cut into bite sized pieces
• 3 Idaho purple potatoes, cut into bite sized pieces
• 3 Idaho red potatoes, cut into bite sized pieces
• 1 tablespoon extra virgin coconut oil
• 1 tablespoon finely diced shallot
• 2 teaspoons curry powder
• 2 tablespoons coconut milk, preferably the thicker cream
• 1/4 cup slivered almonds
• 1/8 cup raisins
• 1/4 cup fresh cilantro, stems removed & coarsely chopped
• 1 tablespoon fresh lime juice

Method:

1. Preheat the oven to 400 degrees F. Briefly melt the coconut oil in the microwave until it’s a liquid consistency.
2. Toss the potatoes in a bowl with the coconut oil and then spread them out of a sheet tray. Give them a light sprinkle of salt and pepper.
3. Roast the potatoes until they’re crispy on the outside and soft in the middle, approximately 45 minutes. Gently stir them around once or twice while cooking to prevent sticking. Allow them to cool completely.
4. While the potatoes are cooling, toast the slivered almonds at 350 degrees F until fragrant, approximately 5 minutes (keep an eye on them so they don’t burn).
5. In a large bowl, combine the coconut milk/cream and curry powder.
6. Add the rest of the ingredients and toss to coat evenly.
7. Season with salt and pepper to taste.

Disclaimer: this post is sponsored by the Idaho® Potato Commission. As always, the recipe and commentary are all me.

2012 © copyright Savory Simple, all rights reserved

This may be the easiest recipe I’ve ever shared on Savory Simple.  But truthfully, I think the simplicity of these bites is what makes me love them so much.  They’re fast, healthy, and are perfect for killing a late night sugar craving.  There are only 3 ingredients- medjool dates, pistachios and pecans.  That’s it!  This recipe is a blank template open to your interpretation.   You can try it as is, or use any combination of dried fruits and nuts in your pantry. Feel free to add spices such as cinnamon or cardamom.  You can roll them in coconut flakes if you like.  Enjoy!

Cook Time: 10 minutes
Yield: 10 bites

Ingredients:

• 2/3 cups pistachios, shelled
• 1/2 cup pecans
• 8 Medjool dates, pitted

Method:

1. These bites are healthier if the nuts are raw but taste slightly better if the nuts are toasted. To toast, heat the oven to 350 degrees and spread the pistachios and pecans out on a baking sheet.  Toast them in the oven until they smell fragrant, 3-6 minutes.  Allow to cool.
2. Place the nuts and pitted dates in a food processor.  Pulse until all the ingredients are chopped finely.
3. With clean hands, press 2 tablespoons of the mixture together and then roll it into a ball.  Repeat until the mixture is used up.
4. Store at room temperature in an airtight container for several weeks.

Zingerman’s is one of my favorite gourmet shops. I’ve never had the pleasure of visiting their Ann Arbor store in person, but the online shop is amazing.  I trust their selection of oils and vinegars over anyone else.  And if you’ve been following my blog for awhile you may know about my obsession with Zingerman’s Guide to Good Eating.  Best foodie book ever.  Check out their online store for great food, great books and great deals.

Update:  The contest has ended.  Congratulations to Sheryl!  You should be hearing from Zingerman’s soon :)

I’m offering 9 (!) different ways to enter this contest. You can choose to do one step or all of them, but you have to leave separate comments for each entry in order for them to be counted.

1. Leave a comment telling me your favorite kind of cheese (or cheeses).
2. Like Savory Simple on Facebook (as yourself, not as your blog)
3. Like Zingerman’s Mail Order on Facebook (as yourself, not as your blog)
4. Sign up to receive a catalog from Zingermans.
5. Follow @savorysimple on Twitter.
6. Follow @zingermans on Twitter.
7. Tweet the entire following statement: I’ve just entered to win a Home Cheese-Making Kit from @zingermans and @savorysimple!  Enter here: http://wp.me/pEBAb-19s #giveaway
8. Subscribe to my blog (there’s a link on the sidebar).
9. Post about the contest on your blog and include a link to this page. If you don’t have a blog, you can post it on your Facebook profile.

Don’t forget to leave a separate comment for each entry if you want them to be properly tallied.  Good luck, everyone! The contest ends February 27th at 5pm. I will select a winner via random.org. US residents only.

2012 © copyright Savory Simple, all rights reserved

Meyer lemons are everywhere right now!   Have you ever tried one?  They have a slightly sweeter and less acidic flavor than regular lemons, with a hint of orange.  I use them everywhere: in tea, baked goods and savory dishes.  Meyer lemons work wonderfully in this granita recipe.

A granita is a refreshing Sicilian treat that’s often served as a mid-meal palate cleanser.  It’s similar in texture to sorbet or Italian ice, and works wonderfully as a light dessert.  The combination of lemon and mint in this recipe reminds me of a mojito.  I bet a splash of rum drizzled over the top before serving would be fabulous.

If you don’t have access to Meyer lemons or they’re not in season, simply substitute regular lemons.

Cook Time: 3-4 hours (mostly inactive)
Yield: approximately 2 cups

Ingredients:

• 4 Meyer lemons
• 1 cup filtered water
• 1/2 cup sugar
• 10 mint leaves

Method:

1. Using a vegetable peeler, zest long strips from 2 of the lemons and set aside.  Juice the lemons through a fine mesh strainer.
2. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.
3. Take the pot off the heat and add the zest and mint.  Allow the flavors to steep for 30 minutes while the mixture cools.
4. Strain the zest and mint from the sugar syrup and stir in the lemon juice.
5. Pour the mixture into a brownie pan or flat-bottomed glass dish.  Place in the freezer for 30 minutes.
6. Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.
7. Repeat this process every 30 minutes for 3-4 hours.  Make sure to mix the granita well every time, scraping down the sides.  The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet.  If the mixture isn’t stirred thoroughly you might wind up with small blocks of ice, which aren’t nearly as fun to eat.  3 hours will give you a good granita, 4 hours will guarantee the consistency if you’re not planning to serve it immediately.  I recommend serving within 24 hours.

2012 © copyright Savory Simple, all rights reserved

Hello Lovers!  Valentine’s Day is just around the corner and I have a special treat for you.  Sometimes a heavy dessert can kill the mood, but a few bites of these passion fruit geleés will be the perfect end to a romantic meal.  They need to be made the day before but the recipe steps are very easy.  Also, you may have to go searching for a few of the ingredients.  I ordered passion fruit puree from L’Epicure, but you can use any fruit puree sold at your local grocery store (check the freezer and international sections).  A good quality fruit nectar, such as Goya, will also work perfectly in this recipe.  I think mango, strawberry or blood orange would all look beautiful and taste delicious.   The recipe calls for glucose, which you can find for sale online as well as in many baking and craft stores, such as Michael’s.

I used a silicone mold from Sur la Table to shape the geleés.  Most shops that carry cookware will sell an assortment of molds.  I’ve also seen a nice variety at online shops such as Amazon.  Silicone molds are great for creating perfectly shaped confections.  Because the silicone is flexible, the geleés are very easy to unmold.  If you don’t have a silicone mold or don’t want to use one, you can simply use a brownie or lasagna pan lined with parchment.  After the geleés have set, you can use a knife to cut them into individual pieces.  Geleés in a silicone mold need approximately 12 hours to set.  If you use a baking pan they’ll take up to 24 hours.  I attempted both methods and found that the candies will hold their shape a bit better when using the molds.

I recommend using a baking scale for this recipe to measure ounces, which is how I measured ingredients.  I’ve converted everything to cups and spoons but the measurements aren’t 100% the same.  Baking scales are inexpensive and a great way to achieve consistent results.

Cook Time:  20 minutes active, 12 hours inactive
Yield: approximately 30 geleés

Adapted from ‘Baking and Pastry: Mastering the Art and Craft’ by The Culinary Institute of America

Ingredients:

• 1/4 cup plain, unsweetened applesauce (2.75 ounces)
• 1 cup passion fruit puree (8 ounces)
• 1 1/2 tablespoons glucose syrup (.75 ounces)
• 1 1/2 teaspoons pectin (2.5 ounces)
• 1 2/3 cups sugar (11 ounces), plus more for tossing
• 1 1/2 teaspoons lemon juice (.25 ounces)

Method:

1. Preheat your oven to 200 degrees F.  Spread the applesauce very thin on a baking sheet and place it in the oven for 30 minutes to remove the moisture.
2. If using a baking pan to form the gelees, line it with parchment paper.
3. Combine the applesauce, fruit puree and glucose syrup in a heavy-bottom saucepan.  Blend the pectin with a few spoonfuls of the sugar and whisk it into the fruit puree mixture.  Bring to a boil over medium heat, whisking constantly.  The mixture will begin to thicken.
4. Add approximately half of the sugar and return the mixture to a boil, whisking the entire time.  Add the remaining sugar and whisk for 2-3 minutes.
5. Stir in the lemon juice.
6. Spoon into silicone molds or pour into prepared pan.  The mixture will start thickening as soon as it’s off the heat so work quickly.  Smooth out the top with a spatula.
7. Allow the geleés to cool overnight (minimum 12 hours).
8. If using a baking pan, flip the mixture out onto a cutting board and cut to desired size.
9. Toss with sugar and serve.

2012 © copyright Savory Simple, all rights reserved

My friends and I had a tea party today! Not to be confused with anything political, this was just a good old-fashioned girl gathering with tea, coffee, finger sandwiches and dessert.  I brought blood orange curd and buttermilk scones.  I also made these cucumber tea sandwiches, which were a hit.

Blood orange curd is no different than lemon curd, if you’ve ever had it.  You can make curd with any citrus fruit.  It’s a rich, tangy custard that goes well in tarts or spread thick on fresh scones.  If you’re feeling especially decadent it’s also heavenly by itself.  Blood oranges are typically available in winter months, and sometimes you can find the juice bottled at the grocery store near regular orange juice.  The recipe yields 5 cups, which is clearly a lot of curd and more than you’ll need to serve with the scones.  You can certainly cut the recipe in half, but I think it makes a great gift!  Buy some decorative canning jars and add cute labels.  I gave everyone at the party a small jar of blood orange curd.  Homemade gifts are always a special touch.

With regards to the scones, I only made a few changes to the original recipe.  Most notably, I cut down on the sprinkled sugar since I knew I’d be serving them with sweet curd.  If you’re making these scones as a stand-alone recipe, I recommend increasing the sugar to 4 tablespoons.

Blood Orange Curd

COOK TIME: 45 minutes
YIELD: approximately 5 cups

Ingredients:

• 5 whole eggs
• 6 egg yolks
• 13 ounces sugar (1 3/4 cup)
• 1 1/2 ounces cornstarch
• 1 3/4 cups blood orange juice, plus more as needed
• 3 tablespoons lemon juice
• 7 1/2 ounces butter, room temperature

Method:

1. In a medium saucepan, whisk eggs, egg yolks and sugar together until smooth.  Whisk the corn starch together with a bit of the blood orange juice to create a slurry.
2. Whisk the blood orange juice, the lemon juice and the slurry into the egg mixture.
3. Continue to whisk over medium heat until thick, 10-15 minutes.  It should be the consistency of pudding.  Make sure the whisk hits the bottom of the pot to keep the bottom from burning.  This is less likely to happen if you use a heavy bottom saucepan.
4. Over low heat, slowly whisk in pieces the butter.
5. Move the curd to a bowl and allow to chill in the refrigerator.  It will continue to thicken as it cools.
6. Once cool, whisk in the additional 1/4 cup of blood orange juice if desired for flavor or to thin out the curd.
7. Store extra curd in the refrigerator with plastic wrap pushed directly against the curd to prevent a skin from forming.

Buttermilk Scones

Adapted from Baking with Julia

COOK TIME: 30 minutes
YIELD: 12 scones

Ingredients:

• 3 cups all purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 6 ounces (1 1/2 sticks) unsalted butter, cold and cut into small pieces
• 1 cup buttermilk
• 1 tablespoon grated orange zest
• 1 ounce (1/4 stick) unsalted butter, melted, for brushing
• 2 tablespoons sugar, for dusting

Method:

1. Preheat the oven to 425 degrees F.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold butter pieces and, using your fingers, a pastry blender or a bench scraper, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.  It’s fine to leave a few larger pearls of butter in the mix; they’ll add to the scones’ flakiness.
4. Add the buttermilk and zest to the bowl and use a fork to mix the ingredients until they are just combined.  The dough will look soft and rough.
5. Gather the dough into a ball and place it on a lightly floured surface.  Kneed it for a dozen turns.  Cut the dough in half.
6. Roll out one piece of the dough into a circle that’s around 1/2 an inch thick and 7 inches wide.  Brush generously with butter and sprinkle a tablespoon of sugar on top.  Cut the circle into 6 triangles and place on a baking sheet lined with parchment.  Repeat with the second half of the dough.
7. Bake for 10-12 minutes, until both the tops and bottoms are golden.  Serve warm or at room temperature.

2012 © copyright Savory Simple, all rights reserved

This is my daily breakfast.  It’s very filling and so healthy.  I like this smoothie so much that I used it to kick my morning caffeine habit.  I used to look forward to coffee.  Now I crave my smoothie.

May I talk about flax seed for a moment?  One of the most common nutrition complaints I hear from people is that they don’t get enough fiber in their diet.  Indeed, it can be quite difficult to get the recommended 20-35 grams per day, especially if you don’t eat a lot of fruits and veggies.  1 1/2 tablespoons of flax seed has 4 grams of fiber!  That’s the same as eating a cup of brussels sprouts.   In addition to containing fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties.  There’s evidence that flax seed may help reduce the risk of cancer, heart disease, stroke and diabetes.  Adding flax seeds to a smoothie is a perfect way to incorporate natural, healthy fiber into your diet. I recently discovered roasted flaxand prefer the flavor and texture over standard flax seed.  But either will work fine.

This recipe is totally customizable.  I like using almond milk and butter because almonds are another super food.  But feel free to swap out the almond milk for soy or coconut (coconut milk tastes amazing with the other ingredients and is a healthy fat).  Use any nut butter you prefer.  You can also add more nut butter for decadence.  I know a lot of people are squeamish about green smoothies, but I promise you won’t notice the kale.  It’s so good for you and this is any easy way to fill your tummy and add nutrition.  I freeze individual servings of banana and kale so I simply drop them into the blender.  The kale chops up better when frozen.

COOK TIME: 5 minutes
YIELD: 1 smoothie

Ingredients:

• 1/2 cup unsweetened almond milk
• 1 frozen banana, chopped
• 2 tablespoons almond butter
• 1 1/2 tablespoon flax seed (I prefer roasted flax)
• optional: a handful of kale, preferably frozen
• optional: 1/4-1/2 avocado

Method:

1. Combine all ingredients in a blender.
2. Mix on low for 30 seconds to chop up the banana and begin incorporating ingredients.
3. Blend on high to puree the smoothie.  Blend until the flax seed are kale are broken down and the mixture is frothy.

2012 © copyright Savory Simple, all rights reserved

I absolutely love croquettes.  When I see them on a restaurant menu I simply must order them.  Yet it occurred to me recently that I’ve never made them!  This recipe gave me a great excuse to play with my new deep fryer again.

When I put this recipe together, I was focused on creating a perfect balance of flavor in each bite.  This took quite a bit of experimentation and several test rounds.  I wanted them to be extremely flavorful, with bits of sweetness, spice and crunch.  The balance of chorizo, Manchego, pine nuts, and slightly caramelized onions achieved my goal.  The chorizo is spicy and meaty, and the toasted pine nuts add just the right amount of crunch.  The cheese is gooey and adds a bit of extra savoriness, or umami.  The onions add just enough sweetness (if you caramelize them too much they add bitterness).  Every bite really is perfect.

You don’t need a deep fryer to make these.  You can heat a neutral flavored, high smoke point oil (vegetable, canola, peanut, etc) in a large sauce pot or dutch oven.  I recommend using a thermometer to make sure you’re around 360 degrees.  If the oil is too hot, the outside will brown before the inside is properly cooked.  If the temperature isn’t hot enough the croquettes might absorb oil and become greasy.  You can try baking them but I can’t promise you’ll have the same results.  The outside won’t be as crunchy.

Lastly, you can substitute regular milk or cream for the evaporated milk.  I like using it because it has a subtle tang, almost like yogurt.  It adds another dimension of flavor.

COOK TIME:  At least 1 hour
YIELD: 13 croquettes

Ingredients:

• 1 large Idaho Russet Potato
• 2 tablespoons evaporated milk
• 1 egg yolk
•  3 tablespoons flour
• 1/4 teaspoon salt
• 1 large chorizo link
• 1/3 cup yellow onions, small dice
• 1 small or 1/2 large clove garlic, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup Manchego cheese, small dice
• 1/3 cup plain breadcrumbs
• Vegetable oil, for frying

Method:

1. Boil the potato in salted hot water until fork tender, approximately 30 minutes.  Allow them to cool and then mash them or use a potato ricer to create a smooth puree.  You should have approximately 1 cup of mashed potatoes.
2. Add the evaporated milk, egg yolk, flour and salt to the potato.  Combine well and set aside.
3. Remove casing from the chorizo.  In a medium saute pan, render the fat from the sausage on low heat.  After a few minutes turn the heat up to medium and brown the sausage while breaking it apart with a spatula.   Allow the bottom of the pan to brown and then deglaze it periodically with 1-2 tablespoons of water.  When the pan sizzles, use the spatula to scrape up the brown bits and incorporate them with the chorizo; the water will cook away.  Continue to break apart the chorizo so you have very small pieces.  Once the sausage bits are brown and crunchy (15-20 minutes), remove from the pan and allow excess fat to drain on a paper towel.  Measure out 1/2 cup of chorizo and set aside.
4. In the same saute pan, sweat the onions and garlic on medium-low heat.  If there’s no leftover fat from the chorizo, add 1-2 teaspoons of olive oil to the pan to prevent sticking.  Saute for a few minutes and then turn off the heat when the onions and garlic are just starting to brown.  Set aside.
5. Toast the pine nuts in a 350 degree F oven until golden brown, approximately 5 minutes.
6. Heat up the vegetable oil to 360 degrees F in a deep fryer or medium sauce pot.
7. Place breadcrumbs in a bowl.
8. Combine the potato mixture, chorizo, pine nuts and Manchego cheese.   Measure out 2 tablespoons of the mixture and use your hands to form a ball.  Roll it around in the breadcrumbs and set aside.  Repeat with the rest of the mixture.
9. Fry the croquettes until golden brown, approximately 5 minutes.
10. Carefully remove them from the oil with a slotted spoon and allow the excess oil to drain on paper towels for a minute or two.
11. Serve hot or at room temperature.

Disclaimer:  This post is part of a contest sponsored by the Idaho® Potato Commission to celebrate February being Potato Lover’s Month.