You say Hummole I say Guacamus

I can't say Guacamus without thinking of Festivus.  "A Festivus for the rest of us!" according to Seinfeld's Frank Costanza.

Okay, so it doesn't quite measure up to the excitement of Festivus, but hummus + guacamole comes very close.

I came across the idea in the Danish women's magazine Alt for Damerne.  My friend Mette shares her copies with me.  It's a great way to practice reading Danish, and there are articles on everything from the challenges of motherhood and career to fashion, health, beauty...and food.  It's not quite the same as reading People or Vanity Fair or even Saveur, but it's an excellent substitute.

The original recipe for Hummole calls for soaking a bag of garbanzo beans overnight.  Ordinarily I do this because--as you've heard me whine at least a thousand times before--it's not always easy or convenient for me to find canned beans.  However, I happened to be in one of the two markets in my town that carries canned garbanzo beans so I went for it.  In case you're wondering, there are 12 grocery stores in my small town.  Most are not much bigger than a 7-11.

If you use canned beans you can make this spread in a matter of minutes.  It's great as a veggie dip but can also be used as a sandwich spread or an accompaniment to chicken or fish.

Guacamus
Adapted from Alt for Damerne

2 cans garbanzo beans
juice of 1 large lemon
2 t cumin
1/2c olive oil
2 garlic cloves, roughly chopped
A couple of handfuls of parsley leaves
2T tahini
2 avocadoes, peeled, pitted, and coarsely chopped

Directions

1.  Combine garbanzo beans and lemon juice in a blender or food processor.  Blend on high for approximately 1 minute.

2.  While mixer is running, slowly add olive oil and blend for another minute.

3.  Add cumin, tahini, parsley, and garlic.  Blend well.

4.  Add avocado and blend 30-40 seconds.

5.  Mixture should be thick but not dry.  If it is too dry, add a little more lemon juice and/or olive oil.

Store in an airtight container in the refrigerator up to five days.

Danish Knækbrød

I'm sugared out.  To change things up, I made my first ever batch of Danish Knækbrød, a cross between a cracker and bread.  I lifted the recipe from the bulletin board at the school where I work, and there is no source attributed.  Perhaps it is because cracker bread is so common in Denmark (and throughout Scandinavia) that people need help with the quantities but the ingredients are a given.  To me it is a new and exciting find, one that I imagined would be difficult but is really very easy to produce.

Seeds and whole grains are our friends, and I love the fact that cracker bread has both.  It's healthy, hearty, and goes equally well with a sweet (Nutella or jam) or savory (salty butter and a slice of meat) topping.  A piece on its own is just as satisfying.  If you want to ramp up the healthy factor, a half cup of shredded carrots would be an excellent addition.

Danish Knækbrød

1dl...1/2c old fashioned oats
1dl...1/2c sesame seeds
1dl...1/2c flax seeds
1dl...1/2c sunflower seeds
1dl...1/2c pumpkin seeds
3.5dl...11/2c flour (I used half spelt and half whole-wheat)
2dl...1c water
1.5dl...2/3c oil (I used a scant 2/3c of canola but olive oil would be good, too)
1tsk...1t salt
1tsk...1t baking powder

1.  Mix all ingredients in a large bowl.  If dough is too sticky, add a little more flour.

2.  Divide in three equal parts.

3.  Roll each part as flat and as thin as possible (approx. 1/8") between two layers of parchment paper.

4.  Score with a knife in cracker sized slices and bake at 200C...400F for 15-20 minutes.

Note:  I forgot to score the crackers before baking and simply cut in slices when they were cool.

Store in an airtight container.

Chocolate Meatballs

If you are looking for a kid-friendly snack which doubles as a treat, try Chocolate Meatballs.  Bonus:  the kids can help you make them, too.  At two-and a-half years, I wish my son were more kitchen-ready; and darn if I don't keep trying so-called kid recipes with him. We're not quite there yet. He tends to rush through the whole process--and that's when he's not shoveling food into his mouth.  On the other hand, he's not yet three and being in the kitchen with him, in spite of the challenges, is a heck of a lot of fun.  It's fun to see him get into it, even if he might not take his time and appreciate cooking and creating time with mom in the way I'd like him to. There's the lesson for me!


Here's the lowdown on Chocolate Meatballs.  Take a base of peanut butter, powered milk, and a little sweetener, and have at it.  There's lots of different variations you can try.  I made mine with raisins and unsweetened, shredded coconut.  But you could also add virtually any kind of chopped dried fruit, sesame or other seeds, and mini chocolate chips. For an extra decadent treat, we dipped some of the meatballs in melted chocolate. As you might imagine, this version was a huge hit with my son.



Chocolate Meatballs
1 c. creamy peanut butter
1/2c plus 1T powdered milk
1/4c plus 2T  sweetener (maple syrup, honey, or agave syrup)
1/4c raisins
1/4c coconut
1/4c (or as much as you need) chocolate milk powder, such as Nesquick - spread into a pile on a small plate 


Combine peanut butter, powdered milk, and sweetener in a bowl.  Mix well. If the mixture feels too wet, add a little more powdered milk, a teaspoon at a time.  But be careful because you still want it wet enough that you can stir in the fruit and coconut and roll into balls with your hands.  Yes, so add raisins and coconut and combine well.  Take tablespoon amount of mix into your palm and roll into a ball.  Roll ball in powdered chocolate milk and set aside.


For the dipping chocolate, melt 1/2 c chopped semisweet or bittersweet chocolate and add 1/2 teaspoon of canola or vegetable oil.  Stir until smooth and glossy. Dip finished balls (rolled in chocolate milk powder) into melted chocolate and place in refrigerator to set.


Store in refrigerator.  Makes approximately 18 pieces -- more or less depending on the size of your meatballs.


Note:  sorry about the weird font and spacing.  I tried playing around to fix it, but it looks like I'm stuck with it this time.

Sweet and Salty Granola

Long ago I had a fixation with granola, but it ended abruptly from eating too much of the stuff.  I couldn't look at it for years.  Then I was in Oregon last Thanksgiving and my mom had a jar of homemade granola from The Village Baker in Bend.  It looked too good to pass up and--after just one bite--reminded me of all the things I love about the chewy, crunchy, earthy concoction. 

As long as it's not too sweet, granola is one of my favorite things for breakfast or a quick and healthy snack.  So when I prepared a batch the other day I decided to sprinkle sea salt over the wet mix before baking.  For me, the combination of the sweetness from the honey/maple syrup/molasses along with the saltiness (that somehow seems to stick to the nuts) is pure bliss.  But then I am naturally inclined to gobble up practically anything with sweet and salty components, such as this salt-kissed buttermilk cake.  If you are not such a fan, simply skip that step.

The other thing that is great about granola is that when you make your own you can put in whatever you like.  Not so much into walnuts?  Use almonds or cashews instead.  What's more, if you want to go really crazy with the nuts, add a combination of several kinds.  And in terms of dried fruit and seeds, nearly anything goes.  I used boring old raisins because it's all I had on hand (and I like them), but chopped apricots, figs, dates, cherries, cranberries, and apples would all be good.  So would sesame seeds.  This one might be out there for some--and I've never personally tried it--but I've heard that hemp seeds are available at most U.S. health food stores and are reportedly very nutritious.  Why not give it a try.

Sweet and Salty Granola

3c       rolled oats
1/2c     unsweetened, shredded coconut
1c        coarsely chopped walnuts
1/2c     sliced almonds
1/4c     raw pumkin seeds
1/4c     sunflower seeds
1/4c     flax seeds
2T        honey
2T        maple syrup
2T        molasses  (if you don't have molasses just use more honey or maple syrup)
2T        vegetable oil
1.5t      sea salt
1/2c     raisins

Preheat oven to 325F/160C

1.  Mix oats through flax seeds. 

2.  Combine honey through oil in a small sauce pan (or in a bowl in the microwave) and heat until just warm - 2-3 minutes on medium heat (60 seconds in the microwave).

3.  Pour wet mix over dry ingredients and stir well until combined.

4.  Sprinkle sea salt over the wet mixture and stir again until thoroughly combined.

5.  Spread evenly over a parchment lined baking sheet.

6.  Bake for 5 minutes, stir, and then do this two more times for a total of 15 minutes in the oven.  The mixture will be light golden brown.

7.  Remove from oven.  Stir in raisins (or other dried fruit).  Using another piece of parchment, press on top of the mix and leave to cool completely.  Remove parchment and break into chunks.  If you prefer a non-chunky granola, simply skip the parchment step.

8.  Store in an airtight container.

Oat Surprise, Muesli Loaf

Wouldn't it be great to be an inventor? To invent something that people can use and really love? I'm thinking of food here. Not pancakes in an aerosol can (yes, it does exist) but perhaps a terrific new recipe for some variation on the standard pancake. Or what about a new and innovative pasta salad? I've been thinking about this idea a lot today: while I adapt and modify the majority of the recipes I use, I'm still wholly dependent on others for ideas. Once in awhile I will come up with something of my own, like Green Pasta, but it's not exactly the most original dish on the planet.

I understand that many of the food bloggers I follow are in the same boat, so I think the key is in how you tweak the recipe, reinvent it, and make it your own. This is where fun and originality come into play. But I applaud loudly for those individuals with extraordinary culinary skills who continually create new and exciting foodstuffs from which people like me get ideas.

In this spirit, I'll talk about one of my favorite snacks that I created (my very own self!) and also about a wonderful loaf of bread that is the brain child of the great Nigella Lawson. If you've read more than a couple of my posts you will know that I rely heavily on her for inspiration. I enjoy the way she speaks and writes, admire her creativity and originality, and love her approach to food. And while she has written numerous cook books, even Nigella Lawson borrows recipes and ideas from others from time to time!

This oat surprise snack is my version of a morning or afternoon pick-me-up. It uses quick-cooking dry oats as the base and there are plenty of ways to modify it and incorporate flavors you like. All you do is add the following ingredients to some dry oats: peanut butter, unsweetened coconut, and a drizzle of maple syrup. In place of the peanut butter, you can use almond butter, soy nut butter, or any other kind of nut butter. Raisins are a good addition and if you don't have or like maple syrup, use some honey. And of course, if you don't desire any sweetness, skip it altogether. Apart from the delicious mix of sweet and salty flavors, somehow the coconut really makes this for me.

Oat Surprise

1/4 quick-cooking oats

1.5T peanut butter (crunchy or creamy - I use the all-natural variety with some salt added)

1T unsweetened coconut flakes

1.5t maple syrup (or to taste)

1. Mix all ingredients together until you have a round blob looking thing and the oats are incorporated into the pb. You can leave it as it and eat it with a spoon, which is what I do, or roll into a ball with wetted palms. The more peanut butter you use the more of a solid ball you're likely to have.

Feeds one and is delightful with a cup of milky black tea. I'll include a photo the next time I make it.

The bread about which I spoke earlier is called Lazy Loaf. It's an absolute breeze to make and healthy to boot. It contains unsweetened muesli, something of which we have A LOT in Denmark. I've bought it in the States, but it's not as prevalent there. Sometimes the best kind is found in the bulk bins, if your American supermarket has those. This bread is heaven with apricot jam and makes a great snack to take on a hike or a bike ride.

LazyLoaf from Nigella Express by Nigella Lawson

2 3/4c wholewheat bread flour

2c unsugared muesli (do not use granola)

2.5t (1 package) rapid-rise or instant yeast

2t kosher salt or 1t table salt

1c 2% milk

1c water

1. Mix the flour, muesli, yeast, and salt in a bowl, then pour in the milk and water and stir to mix. It will be a thick porridge.

2. Transfer to a greased or silicon 2lb loaf pan. Place in a cold oven, turning it immediately on to 225F, and leave at this temperature for 45 minutes.

3. When the 45 minutes are up, turn the oven temp. up to 350F and leave for 1 hour [see my notes], by which time the bread should be golden and cooked through. Slip it out of the pan and although dense, it should feel slightly hollow when you knock it underneath.

4. Remove to a rack and let cool.

My notes: What a fantastic recipe: stir everything in a bowl, bake, and voila, you have a beautiful whole grain bread studded with raisins, big curls of dried coconut, hazelnuts, and whatever else your preferred brand of muesli contains. But here's the deal on the cooking time. After the 45 minutes were up, I checked the loaf and found it nicely brown and looking quite done. But I followed the instructions, increased the temperature, and set my timer for an hour. After 30 minutes, I checked it again and found the bread even darker and pulled away from the sides of the loaf pan. Moreover, when I removed it from the oven and took it out of the pan, it made that special hollow sound when I knocked on it. So I trusted my instincts and kept the bread out of the oven. I don't regret doing so, although I don't think it would have harmed the bread to cook it longer. Another fabulous thing about this bread is the crunchy crust. Love it.