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Snacky Bits

Millet-Coriander Carrot Cake

It’s a toss up whether the texture or flavor of this cake make it such a winner- but combined there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth with coconut oil, and the bright flavor of coriander is delightful . Healthy enough to have for breakfast and tasty enough for tea time or dessert, this versatile cake is a snap to make so enjoy it any time.

Millet Coriander Carrot Cake

Millet Coriander Carrot Cake

Millet-Coriander Carrot Cake

Ingredients

1 cup all purpose or gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon ground coriander
2 eggs
1/2 cup coconut oil, melted
1/4 cup brown sugar
1/4 cup maple syrup
1 cup grated carrot
1/3 cup millet

Instructions

  1. Preheat the oven to 350 degrees. Line the bottom of an 8x8' cake pan with parchment paper, grease and flour the parchment and sides of the pan..
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.
  3. In a large bowl, whisk together the eggs, sugar, maple syrup and coconut oil. Gently fold in the flour mixture. Then add the grated carrot and millet. Stir until just combined.
  4. Fill the cake pan and bake for 30 minutes, until the center of the cake springs back to the touch.
http://www.silkroaddiary.com/millet-coriander-carrot-cake/

 

Categories: Recipes, Snacky Bits, Sweet Somethings | Tags: , , | 2 Comments

Crunchy Coriander Granola

This crunchy coriander granola IS a breakfast champion. The mellow flavor of coriander seeds is complemented by orange zest and coconut oil in every bite, and it is perfectly toasted to give a satisfying crunch to your breakfast bowl. This sublime cereal can also serve as a base for crusts, crumbles and bars or as a nutty topping for an ice cream sundae.

Crunchy Coriander Granola

Crunchy Coriander Granola

Crunchy Coriander Granola

Ingredients

4 cups rolled oats
1 cup sliced or slivered almonds
3/4 cup pumpkin or sunflower seeds
1/2 cup Indian coriander seeds
1/4 cup chia seeds
1 teaspoon kosher salt
1/2 cup maple syrup
1/4 cup honey
3/4 cup melted coconut oil
1 navel orange

Instructions

  1. Preheat oven to 325 degrees
  2. In a large bowl, combine all dry ingredients and stir to combine.
  3. In a medium saucepan, melt the coconut oil over low heat. Remove from heat and add the maple syrup and honey. Stir well.
  4. Pour the coconut oil mixture over the dry ingredients and stir to coat.
  5. Line a large sheet pan with parchment and spread the granola out in an even layer on the pan. Bake for 20 minutes. Remove the pan from the oven and stir the granola, returning it to an even layer. Put the pan back in the oven and cook 20 minutes more. Stir again and continue cooking until the granola is toasted and golden, about 10-15 minutes more.
  6. Remove the pan from the oven and zest the orange over the warm granola. Allow the granola to cool on the sheet pan and it will crisp up even more.
  7. Store in an airtight container.
http://www.silkroaddiary.com/crunchy-coriander-granola/

Categories: Breakfast, Recipes, Snacky Bits | Tags: , , , , | Leave a comment

Hawk WIngs

Attention Seahawks Fans! These sweet and spicy wings are just the ticket to victory on the table and we plan to enjoy them by the heaping helping as we continue to cheer our team. They are easy to make, so you don’t have to spend much time in the kitchen.

Seattle Salmon Rub is good on all kinds of things- not just salmon- and we’ve taken advantage of that to create this special Seahawks fan fare. Combine the pan-Asian flair of the spice rub with sweet orange and maple and a kick of heat from Aleppo and you’ve got a winner. If you like them really hot, increase the Aleppo or add a sprinkle of our Rooster Spice to the sauce. The sky’s the limit.

GO HAWKS!!!!

Hawk Wings - the sky's the limit!!

Hawk Wings – the sky’s the limit!!

 

Hawk WIngs

Ingredients

For the wings
4 lbs chicken wings
2 tablespoons ground Seattle Salmon Rub
2 teaspoons Aleppo pepper
For the sauce
1 cup orange juice
zest of 1 orange
1/2 cup maple syrup
1/4 cup soy sauce
1/4 cup mirin
1 tablespoon finely minced garlic
1 tablespoon finely minced green onion
1 tablespoon toasted sesame oil
1 teaspoon Seattle Salmon Rub
2 teaspoons Aleppo pepper
sliced green onions for garnish

Instructions

  1. Preheat the oven to 450 degrees
  2. Line a large sheet pan with foil and apply non-stick cooking spray.
  3. Using heavy kitchen shears or a sharp knife, remove the wing tips from the chicken wings. You can also separate the wings at the joint, if desired. We typically leave them whole.
  4. Place the wings in a large bowl and sprinkle with the Seattle Salmon Rub and Aleppo. Toss to coat the wings and arrange them on the foil lined sheet pan with the meaty side facing up. Bake for 30 minutes.
  5. While the wings are in the oven, combine the sauce ingredients in a heavy bottomed pan and bring to a low boil. Continue cooking until the sauce is reduced to a syrupy consistency, about 15 minutes. Keep the sauce warm until the wings come out of the oven.
  6. Remove the wings from the oven and reduce the oven temperature to 350 degrees. Transfer the wings to a large, heat-proof bowl and pour the warm sauce over the wings. Stir gently with a wooden spoon to coat the wings with sauce. Return the wings to the sheet pan and set aside the remaining sauce left in the bottom of the bowl. Cook 20 minutes.
  7. When the wings are done, arrange on a platter and pour the reserved sauce over the top. Garnish with sliced green onions. Serve with lots of napkins and ice cold beer.
http://www.silkroaddiary.com/hawk-wings/

Categories: Hot Topics, Recipes, Snacky Bits | Tags: , , , , | 7 Comments

Voodoo Jalapeño Poppers

We’ve had a bumper crop of jalapeño peppers from the garden this year and that means POPPERS! Autumn is chile season, though Jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese, and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.

Vodoo Jalapeno Poppers

Vodoo Jalapeno Poppers

 

Vodoo Jalapeño Poppers

Ingredients

12 jalapeños (makes 24 poppers)
4 ounces cream cheese
1/2 teaspoon smoked paprika
Voodoo spice for sprinkling

Instructions

  1. Preheat oven to 375 degrees.
  2. Slice each jalapeño in half lengthwise and remove seeds and core. Wear gloves
  3. In a small bowl, mix together cream cheese and smoked paprika.
  4. Fill each chile shell with the cheese mixture and place on a lightly oiled sheet pan. Sprinkle the lot with Voodoo Spice.
  5. Bake at 375 for 15 minutes to soften and then broil to brown the tops.
  6. Serve with guacamole and stout or porter.
http://www.silkroaddiary.com/jalapeno-poppers/

Categories: North America, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , , , | 2 Comments

Celebrating Fall with an Easy and Delicious Apple Cake

It wasn’t until the Pike Place Market produce vendors started sampling apples instead of stone fruits that I realized fall was here. With my first bite of Honeycrisp, I began thinking about a recipe Amanda shared last year — an apple cake recipe as easy as it is delicious. Chinese Five Spice adds an extra layer of flavor to a classic family recipe that is perfect in school lunches, with your afternoon tea, or served to your dinner guests.

Great Grandmother Carter's Apple Cake....with Chinese 5 Spice

Great Grandmother Carter’s Apple Cake….with Chinese 5 Spice

 

Chinese Five Spice Apple Cake

Ingredients

1 cup vegetable oil
3 eggs
1 vanilla bean, scraped
2 1/2 cups flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 cups chopped apples
1 cup chopped walnuts

Instructions

  1. Mix sugar, eggs, oil and vanilla.
  2. Combine dry ingredients.
  3. Add the dry ingredients to the wet mixture and mix thoroughly.
  4. Fold in apples and nuts.
  5. Bake 45 minutes at 350 degrees in a greased 9" x 13" pan.
http://www.silkroaddiary.com/apple-season/

Categories: Back to School, North America, Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , , , | Leave a comment

Easy Back-to-School Cookbooks

PAPC- Parents Against Powdered Cheese

PAPC- Parents Against Powdered Cheese

Well, it happened. First she was a year old, then two, and then sometime in about the last light-second, my little baby grew a foot, got an opinion about backpacks and footwear, and I became aware that it’s somehow time to send her to kindergarten. Despite all the chaos of uniform-buying and restraining myself from purchasing my own personal 64-color box set of Crayolas, (why do they get all the fun?!) I am still most concerned about what we’ll EAT. For us, dinner has to be delicious to all of our palates (read: one five-year-old, one ex-chef, and one onion-crazy man), satisfying, and quick to prepare with “help” from a small set of hands. Ideally, leftovers could go in school lunches, too. That’s a tough bill to fill, but thankfully, we have some great books here in the shop to guide me down the right path.

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The “Gastrokid Cookbook- Feeding a Foodie Family in a Fast-Food World,” is the holy grail for parents like me. Thankfully, I’m blessed with a kid who voluntarily eats things like kale and beets, but I get weary of the same old ways that she chooses to eat them. Enter, Gastrokid! Grilled Asparagus, Fennel, and Parmesan salad? Yes. Pork and Mushroom Ragu? Sign me up. Authors Hugh Garvey and Matthew Yeomans ask parents to forget about hiding vegetables or tricking kids in to eating healthy food, and instead opt for recipes that are “straighforwardly delicious.” Constructed with the help of their four children, all of the recipes in this book boast small ingredient lists and relatively quick prep-time, with tips on how to integrate kids in to the meal making. I foresee many dog-eared and stained pages in our copy!

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There’s few things that my kid- or most kids- love more than meatballs. They’re tender, easy to eat, delicious, and just plain fun. “The Meatball Cookbook, Great Balls of Fire,” features recipes from The Bowler Meatball Truck in London. Sweet Potato and Goat Cheese Balls for Meatless Monday? Sold. Lamb, Rosemary, and Garlic Meatballs, and of course… Bacon Meatballs. The list of must-tries is seemingly endless. I love this book for the inventive ingredients, the awesome sauces and sides- way beyond spaghetti and marinara- but also because of how easy it is to get the kids in on the prep, and, wonder of wonders, make lots and freeze the rest for quick meals during the week.

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“Real Snacks- Make Your Favorite Childhood Treats Without All The Junk,” is going to be my weekend sanity saver, I can already tell. Fall and winter drag on and on here in the Pacific Northwest, and we need plenty of indoor activities to wait out the drizzle. How much better when those activities become school lunch fillers? Practice coordination and math skills while measuring ingredients for your own animal crackers, Oreos, cheesy fish crackers, potato chips, and cheesy popcorn. The best part? (Okay, second-best… I did just say “cheesy fish crackers!”) All of the recipes include vegan and gluten-free options.

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Finally, when I feel all alone in my struggles to encourage new foods without daily battles, while maintaining a little time for myself, I can fall back on the humor of local author Matthew Amster-Burton. His book, “Hungry Monkey, A Food-Loving Father’s Quest to Raise an Adventurous Eater,” chronicles his life and times- and culinary ups and downs- with daughter and precocious pint-sized critic, Iris. Dotted with dozens of delicious global recipes and tips, all Iris-approved, Amster-Burton’s writing is refreshing and fun- and helps to remind we over-stressed back-to-school parent types to take it easy.

 

Good luck in these next few weeks, parents! With the right resources, you can eliminate at least one battle- the food one- in the Back to School War. And, when it’s not even October yet and you already need a vacation, come on by for an exotic spice to whisk you to faraway lands after the minions are in bed. Together, we’ll make it!

Categories: Main Meals, Sides, Snacky Bits, Sweet Somethings | Tags: , , , , | Leave a comment