Spicy Ranch Chex Mix

3 cups Corn Chex Cereal
3 cups Rice Chex Cereal
2 cups Whole Wheat Chex Cereal
2 cups nuts
2 cups unsalted small pretzels or pretzel sticks
1 stick (8 tablespoons) salted butter, melted
2 tablespoons worcestershire sauce (or 1 tablespoon soy sauce and 1 tablespoon rice vinegar)
2 tablespoons dried parsley
2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried chives
1 teaspoon cayenne pepper, use more or less to your taste
1-2 tablespoons raw sesame seeds
1 teaspoon each kosher salt and black pepper
 
Heat oven to 300 F.
 
In a large bowl, toss together the Chex Cereals, nuts, and pretzels.
 
In a small bowl, combine the butter, Worcestershire, parsley, dill, chives, garlic powder, onion powder, sesame seeds, salt, and pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated. Spread the Chex mix evenly over 2 rimmed baking sheets.
 
Transfer to the oven and bake 40-45 minutes, stirring every 15 minutes. Serve, or store in an airtight container for up to 3 days.
 
From Half-Baked Harvest blog, with minor changes

Orange Blossom Candied Cranberries

1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries

Bring water, orange blossom water, and 1 cup of sugar to boil in a saucepan.  Stir until the sugar dissolves, then remove from heat.  Cool the sugar syrup for 10 minutes, then add the cranberries to the saucepan and allow to cool completely.

Transfer the cranberries and syrup to an airtight container and refrigerate for at least 8 hours and up to 24 hours.

Spread the remaining sugar on a plate.  Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick).  Working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.  Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

Candied cranberries keep in an airtight container for 2 to 3 days before getting soft.

From Food52.

Shakarpara

For the pastry:
1 1/2 cups (200 grams) all-purpose flour
Pinch of salt
3 1/2 tablespoons (50 grams) ghee or unsalted butter
1/4 cup (50 ml) water
Canola oil 

For the sugar syrup:
Generous 1 cup (200 grams) sugar
1/2 cup (100 ml) water

To decorate:

1 tablespoon freshly ground cardamom seeds

1 tablespoon dry unsweetened coconut

Begin by making the pastry.  Sift the flour and salt together into a bowl.  Add the ghee or butter and knead with your hands, adding enough of the water to make a firm dough.  Cover the dough with a damp tea towel and set aside at room temperature for 15 minutes.

Divide the dough into two pieces, then roll each piece out on a lightly floured work surface into a large, thin, round circle, about 1/16 of an inch thick.  Cut into horizontal strips, then cut across the other way to make small diamond shapes.

Heat the oil for deep-frying in a wok to 350°F, or until a cube of bread browns in 30 seconds.  When the oil is hot, turn the heat to low and carefully drop batches of the pastry pieces into the hot oil and fry for 2-4 minutes, until light brown all over.  Remove with a slotted spoon and drain on kitchen paper.  Continue until all the pastries have been cooked.

To make the sugar syrup, heat the sugar and water together in a saucepan until the sugar has dissolved.  Cook to 240°F, or double-thread stage (see note below).

When the syrup is ready, toss the pastries into the syrup and stir thoroughly until they are coated.  As the sugar syrup dries around the pastry, the pastry becomes coated and the syrup dries and turns white.  Decorate with the cardamom and coconut and serve.  Or, store in a dry airtight container for up to 1 month.

Serves 6-10.

From Mountain Berries and Desert Spice by Sumayya Usmani

Note: To check for double-thread stage without a thermometer, dip a wooden spoon into the mixture, lift it out, and allow it to cool for a few seconds.  Touch the syrup with a clean forefinger, then touch your thumb and finger together and pull apart gently.  Two-thread consistency is when two threads are formed and do not break.  This is also known as soft-ball stage - when a drop of the syrup is dropped into cold water, it forms a soft ball.

Flaxseed Crackers

1/2 cup flaxseed

1 1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground coarse back pepper

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon oregano

1/2 cup low fat milk

4 tablespoons canola oil

Heat oven to 375° F.

In a medium bowl, mix flaxseed, flour, baking powder, salt, pepper, onion powder, garlic powder, and oregano.  In a separate container, mix milk and oil.  Add the wet ingredients to the dry and mix by hand until a dough is formed.

Roll out between two sheets of wax paper to 9×18 inches. Cut into 36 pieces by cutting into two 9×9-inch sheets and cutting 18 strips out of each sheet. They should be between 1/16 and 1/8 inch thick.

Twist each one and place on ungreased sheet pan and bake 10 minutes. Remove and turn each one over and bake for another ten minutes.

Let cool on pans.

May be stored in an airtight container for up to 5 days.

Makes 36.

From A Family Feast website

Potato Wedges with Avocado Dip

2 russet potatoes, sliced in thin wedges
1 teaspoon olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Avocado dip:
1 avocado, mashed with a fork
1/2 lime, juiced
2 tablespoons almond milk or coconut milk
Salt and pepper to taste
Red pepper flakes to taste

Heat oven to 450 F.  Line a baking sheet with foil.

Place sliced potatoes in a bowl with olive oil, paprika, garlic powder, pepper, and salt.  Stir to coat the potatoes evenly.  Spread the potatoes on the lined baking sheet so the slices aren't touching each other.

Bake the potatoes for 30 minutes, flipping the pieces halfway through.  

While potatoes are baking, prepare the avocado dip.  Mix the dip ingredients, and whisk until smooth.  Refrigerate until ready to use.

Remove potatoes from oven; they should be crisp and browned.  Serve immediately with avocado dip.

Serves 1 to 2.

From This Savory Vegan blog

Caramel Popcorn

1-2 gallons popped popcorn

2 cups brown sugar

1 cup butter

1/2 cup maple syrup

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 cup peanuts (optional)

Heat oven to 250 F.

In a saucepan, bring brown sugar, butter, and maple syrup to a boil.  Cook at a slow boil for 5 minutes without stirring.

Remove sugar syrup from heat and add baking soda, salt, vanilla, and peanuts (if using).

Pour over popcorn and toss to mix thoroughly.

Spread caramel popcorn on greased cookie sheets and bake for 1 hour, stirring every 20 minutes.

Store in airtight bags or containers.

Herbed Olive Oil Crackers

1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoons finely chopped rosemary
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/4 cup thinly slivered fresh sage leaves
1/2 teaspoon kosher salt

Heat the oven to 425 F.  Stir together the flours, 3/4 teaspoon salt, and rosemary in a medium mixing bowl.  Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal.  Stir in the milk and water to form a medium-stiff dough.  If it is too dry to come together easily, add more water 1 tablespoon at a time.

Cut parchment paper to size to line a large baking sheet, about 16 x 12.  Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper.  With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform.  Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed.  Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the slivered sage leaves and the 1/2 teaspoon kosher salt.

Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes.  Slice the crackers onto a wire rack.  If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.

Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp.  Store in an airtight container for up to 1 week.

Makes 24 crackers.

From The Herbfarm Cookbook by Jerry Traunfeld, with changes

Black Pepper and Olive Oil Crackers

1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoon slightly coarse ground black pepper
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/2 teaspoon kosher salt

Heat the oven to 425 F.  Stir together the flours, 3/4 teaspoon salt, and black pepper in a medium mixing bowl.  Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal.  Stir in the milk and water to form a medium-stiff dough.  If it is too dry to come together easily, add more water 1 tablespoon at a time.

Cut parchment paper to size to line a large baking sheet, about 16 x 12.  Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper.  With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform.  Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed.  Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the 1/2 teaspoon kosher salt, as well as additional ground black pepper if desired.

Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes.  Slice the crackers onto a wire rack.  If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.

Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp.  Store in an airtight container for up to 1 week.

Makes 24 crackers.

From The Herbfarm Cookbook by Jerry Traunfeld, with changes

Baked Sweet Potato Fries

2 pounds sweet potatoes, peeled

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Heat the oven to 400 F.

Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.

Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.

Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Serves 4.

From Mark Bittman, NY Times

Masala Sweetcorn Kebabs

200 grams (7 ounces) sweetcorn kernels (from about 2 ears of corn), fresh or thawed

100 grams (3 1/2 ounces) paneer, grated

1-inch piece fresh ginger, peeled and finely chopped

2 green chilies, finely chopped

2 tablespoons cornstarch

1 teaspoon cumin seeds, roasted and crushed

1/2 teaspoon salt

1/2 teaspoon red chili powder

1/2 teasoon curry powder

1/4 teaspoon fenugreek powder

Oil for deep-frying

Mix together all the ingredients in a bowl, then set aside for 15 minutes.

Using wet hands, divide and shape the mixture into 10-12 equal balls, then cover and chill them for 20 minutes.

Heat enough oil for deep-­frying in a deep, heavy-based saucepan to 190°C/ 375°F.  Fry the corn kebabs for about 3–4 minutes, until they are crisp and golden. Drain well on paper towels.  

Serves 4.

From Cinnamon Kitchen by Vivek Singh

Crisp Rosemary Flatbread

1 3/4 cups unbleached all-purpose flour

1 tablespoon chopped rosemary plus 2 6-inch sprigs

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil plus more for brushing

Flaky sea salt, such as Maldon

Heat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. 

Slide round, still on parchment, onto heated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread to a rack to cool, then make 2 more rounds, 1 at a time, on fresh parchment; do not oil or salt until just before baking. Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Serves 4.

From Epicurious

Crispy Roasted Kale

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Heat the oven to 350 degrees F.  Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem.  Tear large leaves in half.  Place the kale in a large bowl of water and wash it well.  Drain the kale and dry it in a salad spinner.  Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.  Divide the kale among 3 sheet pans or roast them in batches.  If you put too much kale on one pan, it will steam rather than roast and will never become crisp.  Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

Serves 6.

From Ina Garten / Barefoot Contessa

Bangla Scotch Eggs

1 beetroot, scrubbed
2 potatoes, scrubbed
8 eggs
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 green cardamom pods
1 teaspoon red chili powder
1 teaspoon ground cumin
50 g ghee
1/2 teaspoon black onion (nigella) seeds
 2 onions, finely chopped
2 carrots, finely chopped
1/4 medium cauliflower, finely chopped
100 g green chilies, finely chopped (about 4 large jalapenos)
10 g raisins
1 teaspoon salt
1/2 teaspoon sugar
Corn or vegetable oil
2 eggs, whisked
150 g dried breadcrumbs

Prepare beet, potatoes, and eggs:

Place the beet in a saucepan and add water to cover.  Bring to a boil, then reduce heat and simmer until beet is tender, about 45 minutes to 1 hour.  Drain, then refill pan with cold water to cool the beet.  When beet is cool, drain, peel, and then grate it.

Place the potatoes in a saucepan and add cold water to cover.  Add 1 teaspoon salt.  Bring to a boil, then reduce to a simmer; do not cover.  Begin checking the potatoes for tenderness after around 10 minutes of boiling; most potatoes will be done in 10 to 20 minutes.  The potatoes are done when they are tender all the way through when poked with a fork or paring knife.  Drain, then refill pan with cold water to cool the potatoes.  When potatoes are cool, drain, peel, and then grate them.

Bring a pan of salted water to a rolling boil.  Lower the heat and let the water reduce to a rapid simmer. Gently lower the eggs into the water one at a time. Cook the eggs for 6 to 7 minutes, then drain and chill in cold water.  Allow to cool completely, then peel the eggs.  Refrigerate the eggs until they are needed.

Prepare spice mix:

Toast coriander, cumin, and fennel seeds in a dry skillet until lightly browned and aromatic.  Grind with cardamom using mortar and pestle.  Stir in chili powder and ground cumin.

Prepare the vegetables:

Heat the ghee in a deep, heavy-based pan.  When hot, add the onion seeds.  When they begin to crackle, add the onions and saute for 6 to 8 minutes, until golden brown.

Now add all the vegetables, apart from the grated beetroot and grated potato.  Saute over medium heat for 4 to 6 minutes.  Add the spice mix and continue to cook and stir for an additional 5 minutes.

Add the raisins and grated beetroot and cook for another minute.  Add the salt and sugar and stir well, then add the grated potato and cook for 3-4 minutes more, until the mixture is evenly mixed.  Cool the vegetable mixture.

Prepare the fried eggs:

Divide the cooled vegetable mixture into 8 equal portions.  Roll the mixture around the cooled, boiled eggs.  Dip the balls in the whisked egg, then roll in the dried breadcrumbs.  Let the coated eggs cool in the refrigerator before frying.  

Deep fry the eggs in batches at 170° C/338° F for about 6 minutes, until golden brown.  Drain on paper towels.  Serve hot.

Makes 8.

From Spice at Home by Vivek Singh, with reorganization and small changes

Spicy Caramel Popcorn

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
1/2 teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
2 teaspoons kosher or coarse sea salt

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

In a small bowl, whisk together the baking soda and cayenne pepper.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t fuss if it doesn’t all come out of the pot — you’ll have plenty.  Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together until the popcorn is well-coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks.

Makes 4 quarts.

Adapted from The Craft of Baking by Karen DeMasco and Mindy Fox, via Smitten Kitchen blog

Broad (Fava) Bean Spread

About 6 ounces broad (fava) beans, shelled weight
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Handful of basil leaves, chopped
Salt and black pepper
A few tablespoons of grated Parmesan or Romano cheese (optional)

Boil the broad beans for 5 minutes or so, until they are tender.  If you have time, squeeze them out of their skins (without skins, the beans make a smoother puree).  Puree them with the olive oil, lemon juice, basil, salt and black pepper, and cheese (if using).

From Sarah Raven's Garden Cookbook, with a few changes

Chewy Granola Bars

1 2/3 cups quick-cooking rolled oats
1/4 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed until finely ground in a food processor)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup nut butter (peanut, almond, or other)
2 teaspoons vanilla extract

4 tablespoons melted butter

2 tablespoons canola oil
1/4 cup honey or maple syrup
2 tablespoons light corn syrup
1 tablespoon water

Heat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the nut butter, vanilla, melted butter and oil, liquid sweeteners and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges and a bit browned on the top as well. They’ll still seem soft when you press into the center of the pan but they’ll set completely once cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.)

Once cool, use a serrated knife or bench knife to cut the bars into squares.  If bars seem crumbly, chill them further in the fridge for 30 minutes, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

Makes about 12 bars.


From King Arthur Flour website and Smitten Kitchen, with a few changes


*Suggestions: Dried cranberries, blueberries, cherries, apples, or apricots, prunes, raisins, peanuts, pecans, sliced almonds, sunflower seeds, sesame seeds, dried coconut, pepitas, chocolate chips, wheat germ, flax seeds.  If the pieces are coarse, pulse them in the food processor a few times to break them up a little, unless you like them chunkier. 

Sweet and Spicy Nuts

2 cups unsalted mixed nuts (such as whole almonds, cashews, ourand pecans)
1 1/2 tablespoons unsalted butter
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons granuated sugar
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

In a heavy skillet, cook nuts in butter over moderate heat, stirring, for 2 minutes.  

In a small bowl, stir together sugars, cayenne, black pepper and salt, and sprinkle mixture over nuts.  Continue to cook nuts, stirring constantly, until sugar caramelizes, about 8 minutes.  

Transfer nuts to a sheet of foil and cool.  Break nuts apart.  Nuts may be made 3 days ahead and kept in an airtight container.


Makes about 2 cups.

From Epicurious/ Gourmet