Savory Crunch Topping

I like this to use on a savory breakfast such as Greek yogurt and cucumbers or avocado toast. It would be good on a savory oatmeal, too.

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Savory Crunch Topping

The creator of this recipe calls it "Decidedly Not-Sweet Granola"

Adapted from Alison Roman's Dining In

3/4 c rolled oats

1/3 c finely chopped walnuts

1/2 c raw sunflower seeds

1/2 c raw pumpkin seeds

1/2 c buckwheat groats

1/2 c flaxseeds

1/4 c black or white sesame seeds

2 T nigella seeds (if unavailable, use more black or white sesame seeds)

2 T fennel or caraway seeds 

1 T Aleppo pepper, optional

1/2 teas freshly ground black pepper, or to taste

1 large or extra large egg white

3 T olive oil, peanut oil, or grapeseed oil

2 T maple syrup

1 T soy sauce

1 1/2 teas kosher salt

Heat oven to 325F. Oil a baking sheet. 

Pile the oats, walnuts, all the seeds and spices in the middle of the baking sheet. Give it a stir. 

In a small bowl beat the egg white, oil, maple syrup, soy sauce and salt. Drizzle over the top of the mix on the sheet and with a rubber spatula mix until everything is coated. 

Place the baking sheet in the oven and bake for 45-55 minutes, stirring every 15 minutes. Cool on a rack and break up any large clumps. I store half of this in the fridge and try to use it in a few weeks and the other half I keep in the freezer until I move it into the fridge.

Raspberry Butter

Not everyone has a plethora of raspberries in their freezer, I know, but if you happen to have some on hand try this delicious spread. I bet it would work well with other berries, too.

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Raspberry Butter

Adapted from Food52 http://food52.com/recipes/13134-raspberry-butter

3/4 c raspberries, fresh or frozen
1/4 c butter, softened
2 1/2 T powdered sugar

Smash berries in a small bowl with the back of a spoon. (If using frozen berries, thaw or defrost them first.)

If you need to soften the butter, heat it in the microwave for 10 or 15 seconds.

Mix the berries, butter, and sugar together with a spoon. The level of incorporation will depend on the softness of the butter. I like to melt the butter slightly so it will mix better, but play with it and see what consistency you prefer.

Serve on bread, rolls, etc.

Smooth and Smokey Barbecue Sauce

For flavor homemade barbecue sauce can't be beat but most recipes include instructions to cook chopped onions as the base for the sauce. This tastes great but leaves the sauce chunky, no matter how much I cook the onions down. In this recipe the cook makes "onion juice" for the onion flavor. It's quick and convenient, since the ingredients are already in my pantry. As far as I'm concerned it is just perfect.

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Smooth and Smokey Barbecue Sauce

Source: cooksillustrated.com
Yield: approximately 1 1/2 cups

1 medium onion, peeled and quartered
1/4 c water
1 c ketchup
5 T molasses
2 T cider vinegar
2 T Worcestershire sauce
2 T Dijon mustard
1 1/2 teas liquid smoke (optional, see note)
1 teas hot pepper sauce (or less)
1/4 teas ground black pepper
2 T vegetable oil
1 medium clove garlic, minced (about 1 teas)
1 teas chili powder
1/4 teas cayenne pepper (or less)

In a food processor or blender process the onion with the water until the mixture resembles slush. This will make you cry unless you wear onion goggles. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids to extract liquid until you have 1/2 c onion juice. Discard or compost the solids.

Whisk the onion juice, ketchup, molasses, vinegar, Worcestershire, mustard, liquid smoke, hot pepper sauce, and black pepper together in a medium bowl (or if your liquid measuring cup is big enough, mix it in there to save dish washing).

Heat the oil in a large saucepan (nonreactive) over medium heat until shimmering but not smoking. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer, uncovered, until the flavors meld and the sauce thickens, about 20-30 minutes. Cool. The sauce can be refrigerated for up to a week or frozen. 

Note:
Cook's Illustrated did a test on liquid smoke and found that most are full of who-knows-what chemicals to approximate the flavor of smoke. I believe Wright's brand uses a kind of still to extract smoke flavor so buy that brand if you want smoky sauce.

Taco Soup, with Homemade Taco Mix

There are many versions of this quick soup; this is the one I rely on, and it's perfect when I  need dinner in 30 minutes. It calls for a taco seasoning mix. Recently I started mixing my own, and I chose the recipe from the internet primarily because I had all the ingredients on hand. But the whole family enjoys it, both in this soup and on ground beef tacos, so it's a keeper.

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Taco Soup

Serves 4-6

1/2 lb ground beef
1 small onion, chopped
2 14.5-oz cans diced tomatoes
1 15-oz can kidney beans, undrained
1 17-oz can corn, undrained
2 T taco seasoning mix

Brown meat and onion. Add remaining ingredients. Simmer 15 minutes. Serve with warmed flour tortillas and top each bowl with grated cheddar cheese to taste.

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Taco Mix

Source: allrecipes.com

2 teas chili powder
1 1/2 teas paprika
1 teas onion powder
1/2 teas sea salt
1/2 teas garlic powder
1/2 teas ground cumin
1/2 teas oregano
1/4 teas freshly ground black pepper

Mix all ingredients together. For tacos, use 1-2 T on 1 lb ground beef. 

Lemon Curd

The first time I tasted Lemon Curd was when I lived Bahrain and a British neighbor gave me some she had made. I've been a fan ever since, although I often purchased it after that first tasting. Since finding this recipe, I eat it only when I can make it. One must become comfortable with tempering eggs for a custard because that is what curd is; although it is flavored with fruit juice rather than cream or milk.

Lemon Curd can be used as a spread on bread, scones, or crumpets (if you can find them). It makes a lovely topping for cake, ice cream, or cheesecake.

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Lemon Curd

Source: cooksillustrated.com

1/3 c lemon juice, from 2 lemons
2 large eggs
1 large egg yolk
1/2 c sugar
2 T unsalted butter, cut into 1/2-inch pieces and chilled
1 T heavy cream
1/4 teas vanilla extract
pinch table salt

Heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. In the meantime, whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly drizzle hot lemon juice into the eggs, then return mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heat resistant spatula until mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon. When the spoon or spatula leaves a clear trail (which quickly disappears) in the bottom of the saucepan, the curd is ready. If you leave it on the heat any longer, the spatula will leave a wide, clear trail as the curd becomes thick and pasty. (For good photos of what to look for go to cooksillustrated.com and look at the photos at the end of the recipe.)

Immediately remove the pan from heat and stir in the cold butter until incorporated; stir in cream, vanilla, and salt, then pour cur through a fine-mesh strainer into a small nonreactive container. Cover the surface of the curd directly with plastic wrap; refrigerate until needed. After the curd has cooled you may remove the plastic and cover with the lid of the container.

Notes:

This recipe can be easily doubled, which is what I usually do.

At higher altitudes water boils at a lower temperature than at sea level. In candy making one lowers the target temperature to correspond with the temperature difference; for example, at my altitude, I subtract 10 degrees. I've thought it might be the same in this recipe, but I have found that at 160 F, the curd is not sufficiently thickened.  However, it gets a bit too thick if I let it cook to 170 F. Cooking to 165 F results in the best texture. Those of you at a similar elevation (4900 feet) may want to do the same. It's best, though, to use the photos at Cook's Illustrated as a guide.