Popcorn Bars

Halloween is practically here, signaling the inevitable onslaught of candy corn and miniature packaged candy.  Hard, cherry flavored suckers filled with bubblegum, pint-sized licorices, squishy soft gummy animals and two-bite candy bars all seem to call my name in unison as I roam the candy aisle looking for ways to fill our trick-or-treat bowl each year.  As an alternative to snacking on the candy, I decided to make myself these bars.  Rice Krispie treats are obviously nothing new but swapping out the puffed rice for salty-sweet kettle corn adds a lot more character.  Browning the butter before you stir in the marshmallows gives these treats a rich, toasted flavor.  Man, I love browned butter.  Gooey popcorn bars, soft, sticky, crunchy and addictive.  Quite possibly, better than candy.

Popcorn Bars
makes 24

8 oz unsalted butter
21 oz miniature marshmallows
14 oz popped kettle corn (or two large bags)

Liberally butter (or coat with non-stick spray) a 9x13 inch baking pan.  Set aside.

In a large pot, melt the butter over medium heat.  Continue to cook the butter until golden flecks begin to form, stirring often.  As you stir, scrape the browning bits from the bottom of the pot.  Cook until the butter has turned a deep golden color, being careful not to let it burn.  Once browned, turn off the heat and dump in the marshmallows.  Stir, using a silicone spatula, until completely melted and combined with the butter.  Add the kettle corn and stir until the melted marshmallow evenly covers all of the popcorn.

Transfer the popcorn mixture to your prepared pan and pack it down firmly and evenly.  Allow the bars to cool before cutting.

Sweet and salty kettle corn.  Great on its own, even better in these bars.

Coat the popcorn with the sticky, brown-flecked marshmallow butter goo. 

Pack the mixture into your pan for deliciously dense bars.

Happy Halloween.

Buckwheat Crepes with Mushrooms and Gruyere

To me, crepes have always seemed a bit too daunting to make.  Special pans, runny batter, flipping and such seemed like quite a hassle.  Turns out, they're not as hard as they seem.  Whisk together a simple batter, let it sit, ladle into a non-stick pan and cook until bubbled.  Fill with sauteed shallot, mushrooms and a bit of shredded gruyere cheese. Buckwheat flour gives these crepes a distinctly nutty and earthy taste.  A sprinkle of fresh parsley and you have a delightful lunch.  Easier than I expected.

Buckwheat Crepes with Mushrooms and Gruyere

Makes 4-5

{crepe recipe adapted from this cookbook}

1/2 cup buckwheat flour

1/2 cup all purpose flour

1/2 tsp salt

2 Tbsp butter, melted

2 eggs

1 3/4 cups whole milk, divided

1 package mushrooms, chopped

1 shallot, thinly sliced

4 oz gruyere cheese, shredded (or more if you like)

handful of fresh parsley, finely chopped

olive oil

kosher salt & freshly cracked black pepper

butter for the pan

In a medium to large bowl, combine the flours with the salt.  Whisk in the melted butter, eggs and 1 1/2 cups of the milk.  Cover with plastic wrap and allow to sit in the refrigerator for at least 30 minutes.

Meanwhile, heat a large saute pan over medium-high heat.  Add a bit of oil and allow it to heat up.  Saute mushrooms until browned and cooked through, stirring occasionally.  Add the sliced shallot and cook until the mixture is browned and caramelized, a few minutes more.  Turn off the heat and set pan aside.

Once the batter is ready, preheat your oven to 200 degrees.  Put a heat-proof plate or cookie sheet in the oven to stack your finished crepes on.  Add the remaining 1/4 cup milk to the crepe batter and whisk until smooth.  Heat a 10'' round, non-stick pan over medium heat.  Add a tad of butter and once it has melted, spread it around the pan evenly using a pastry brush or bit of paper towel.  Once hot, pour in one 1/2 cup ladle of crepe batter into the center of the pan.  Using your wrist, rotate the pan around until the batter has evenly coated the entire surface of the pan. Allow the crepe to cook until it starts to bubble, about 1 minute.  Carefully, using a rubber spatula, flip the crepe over and allow it to cook on the other side for no more than 20 seconds.  Transfer crepe to the warmed plate in the oven and repeat with the rest of the batter.

Once the crepes are complete, heat your non-stick pan over medium-high heat and add a bit more butter. Place a crepe in the pan, add a spoonful of the mushroom shallot mixture and top with a sprinkling of gruyere cheese.  Fold the crepe in half and cook until the cheese has melted and the mushrooms are heated through, no more than one minute.

Transfer crepe to a plate, fold in half again and sprinkle with parsley.  Serve warm.

A stack of crepes ready to be filled.  Here is a great crepe tutorial.

Fill with meaty mushrooms and flavorful gruyere cheese.

Cheesy, hot and fast.

A simple yet delicious lunch.

Vegan Breakfast Cookies

These cookies don't necessarily need to be eaten for breakfast, but they are a great alternative to all of the usual sugar-packed, packaged granola/power/energy bars I am used to.  Additionally, these cookies are probably the simplest cookies you will ever make.  One bowl wonders that are delicious, crunchy and filling.  As it also happens, they are vegan.  No eggs and no dairy.  I'm not one who usually bakes vegan, but these cookies are worth it.  Crunchy from oats, walnuts and sunflower seeds.  Moist from olive oil and raw agave nectar.  Tart, unsweetened dried cherries round out the mix. Sometimes I add different nuts, sometimes I add different fruit, sometimes I even add dark chocolate chunks, which negates the vegan part, but they always taste good.  For breakfast, or any time of day.

Vegan Breakfast Cookies
Makes 12

1/2 cup whole wheat flour
1/2 cup almond meal
1/2 cup rolled oats
1/4 cup walnuts, chopped
1/4 cup unsweetened dried cherries, chopped
1/8 cup unsalted sunflower seeds
1/4 cup olive oil
1/4 cup raw agave nectar
1 tsp pure vanilla extract
pinch of kosher salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Mix all ingredients together in a large bowl until thoroughly combined.  Using a medium sized ice cream scoop (or two spoons) measure out 12 equal balls of dough.  Gently flatten the cookies with the back of a fork.  Bake for 14 minutes.  Allow to cool to room temperature.

Portion out the moist dough.

Gently press down to make flatter cookies.

Golden cookies.  Ready for breakfast.

Udon Noodles with Peanut Sauce and Poached Egg

I love peanut sauce, when it's done right.  In my mind, that means really spicy, not too peanut-y and not too thick.  To me, udon noodles are the perfect way to showcase a delicious peanut sauce.  This sauce clings beautifully to the starchy udon which by itself creates a simple and satisfying bowl.  For even more  flavor, saute some meaty mushrooms and toss those in.  Add some scallion, peppery pea shoots and fresh cilantro as well.  Then, for a final flourish, top with a delicately poached egg, the yolk of which adds to the depth and creaminess of the sauce.  Serve with ample fresh lime and dig in.  This is my kind of peanut sauce.

Udon Noodles with Peanut Sauce and Poached Egg
serves 4

for the sauce:
1 Tbsp canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 cup unsweetened coconut milk
2 Tbsp Thai red curry paste
1/3 cup natural creamy peanut butter
1 Tbsp agave syrup
1 Tbsp fish sauce
1 Tbsp sriracha chili sauce
1 Tbsp soy sauce
1 tsp dark sesame oil
juice of one lime

for the noodles:
1 8 oz package udon noodles (I like brown rice udon but any will do)
1 Tbsp canola oil
4 oz sliced mushrooms (crimini, shitaki or oyster would all be delicious)
3 scallions, thinly sliced
small handful of torn pea shoots or watercress
small handful of torn fresh cilantro
1 lime, sliced
4 eggs, at room temperature

Start by boiling a large pot of water for the udon.  Once boiling, add the udon noodles and cook until just al dente, about 7 minutes.  Drain noodles in a colander, rinse with cold water and set aside.

In a large saute pan, heat 1 Tbsp of canola oil over medium-high heat.  Once hot, add the chopped shallot and garlic.  Meanwhile, combine the rest of the sauce ingredients in a medium bowl and whisk together until smooth.  Allow shallot and garlic to cook until they turn slightly golden and then add the sauce.  Bring sauce to a simmer and allow to cook for no more than 3-5 minutes, stirring often.  If the sauce becomes thick, add a bit of water to thin it out.

While the sauce cooks, add 1 Tbsp canola oil to a small saute pan set over high heat.  Once hot, add the mushrooms and cook, stirring often, until they are browned and slightly wilted, about 2 minutes.  Transfer mushrooms to a bowl and set aside.

Add the cold noodles to the warm sauce and toss to combine.  Working one bowl at a time, add a quarter of the noodles to a shallow bowl and top with some mushrooms, scallions, pea shoots, fresh cilantro and lime wedges.  Carefully drop an egg into a tea cup filled half way with water.  Place a saucer over the top of the cup to create a tight-fitting lid and microwave the egg for exactly 55 seconds.  Remove egg from the water with a slotted spoon, lay on top of the noodles and serve immediately.  Repeat with the remaining three bowls.

Udon noodles.  The perfect vehicle for this flavorful peanut sauce.

Be sure to rinse your udon with cold water after cooking for the best texture.

Toss udon in the warm sauce. 

Add sauteed mushrooms, scallions, pea shoots and cilantro.  Don't forget the lime.

Top with a poached egg and blend the yolk into the sauce.

Spicy, creamy and flavorful peanut sauce.