Ginger, Hazelnut, Cherry Granola


My mom’s been making iterations of this granola for as long as I can remember. The oats-oil-honey ratio is the same but she likes to mix up the dried fruits and nut combinations. Crystalized ginger is one of my favorite add ins. Hazelnuts and dried cherries are also super yummy and go well together but you can play with your own combos.

  • 5 tbsp coconut oil
  • 6 cups oats
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tsp ginger
  • 1/4 cup honey
  • 1/2 crystalized ginger
  • 1/4 cup coconut flakes
  • dried cherries
  • 1 cup slivered almonds (raw)
  • 1 cup hazelnuts
  1. pre-heat oven to 350ยบ F
  2. in a big bowl mix oats, melted coconut oil, honey, cinnamon, ginger and nutmeg
  3. spread on a baking sheet and bake for 15 minutes
  4. meanwhile, slice crystalized ginger and halve or quarter cherries
  5. after 15 minutes, pull the granola out of the oven and stir a bit then return to oven to bake for another 15 minutes
  6. remove from oven, stir again then spread slivered almonds and whole hazelnuts on top and continue baking for 8 minutes to toast up the nuts
  7. remove from oven again and add coconut on top and bake again for 1 minute or until the coconut starts to brown
  8. remove from oven and cool, add fruit in when it’s cool enough

© 2016, domenicadreamsofcalamari. All rights reserved.

Cabbage Rice Soup


This is something I kind of threw together haphazardly and it actually came out pretty well (meaning this is not really a recipe). These are a lot of intense flavors so I would suggest tasting the broth as you go and adding or adjusting as you see fit. Cabbage, as I’ve noted in other blogs, is a beautiful thing because it is cheap, healthy, versatile, tasty AND it lasts a long time so if life happens and you don’t end up eating at home for 5 days (god forbid), your cabbage will still be there. This makes a lot, which is A-okay because it just gets better as the flavors develop through the week. It would be great served with a poached or soft boiled egg on top. It would also be great with some mushrooms or other sauteed veggies in there but it’s also kind of beautiful in its simplicity. Rock on, cabbage.

  • 1 medium sized green cabbage
  • 1 few squirts of sriracha plus more for serving
  • a couple handfuls of rice
  • 4 cups chicken broth
  • 3 garlic cloves
  • 2 tbsp ginger paste
  • 3 tbsp soy sauce
  • 1 tbsp furikake
  • 1 tbsp sesame oil (or other kind of oil if you don’t have it)
  1. quarter the cabbage then chop/slice it into bite sized pieces
  2. mince garlic
  3. heat oil over medium-high heat in a big shallow pan with a lid, and saute the garlic
  4. add in cabbage and cover with broth
  5. add soy sauce, ginger paste and sriracha and cover, turn down heat and let simmer for a while
  6. once cabbage starts to break down stir and add in rice and furikake and more liquid if need be (water or broth)
  7. continue stirring occasionally until rice is cooked through and you’ve got enough saucy cabbage to last a week!
  8. top with sriracha (optional, obviously) and a sprinkle of furikake

© 2016, domenicadreamsofcalamari. All rights reserved.

Cure-all Spicy Ginger Mushroom Soup

Screen Shot 2016-02-12 at 12.16.57 PM

The other day I felt myself starting to get sick so I ran over to Whole Foods and bought up all of the immunity boosting things I could think of. And it worked!

  • 3 cloves garlic
  • 3 cm piece fresh ginger
  • 1 carton chicken broth (low sodium)
  • 2 portobello mushrooms
  • 2 tbsp soy sauce (low sodium)
  • 2 tbsp sesame oil (you can sub another oil if you need to)
  • 1/2 tbsp sriracha
  • 1 serrano pepper
  • 1 cup kimchi
  • 5 mini bell peppers (or one normal size)
  • 2 tbsp ginger paste
  • red pepper flakes (to taste)
  • 1/2 tbsp furikake +some for garnish
  • 4 handfuls spinach
  1. mince garlic and ginger (peel ginger first)
  2. slice and deseed the serrano (you can leave some of the seeds depending on your spice tolerance and the heat of the chili)
  3. heat sesame oil in a medium sized pot over medium heat and add the garlic, ginger and serrano
  4. halve the mushrooms then slice them lengthwise and add to the pot when the other ingredients have turned opaque
  5. add soy sauce, sriracha and furikake, stir and cover
  6. slice the bell pepper(s) and add to the pot
  7. once the mushrooms are looking good and sauteed, pour the chicken stock over
  8. turn heat down and let simmer for 5 minutes
  9. when ready to serve add spinach
  10. top bowls with kimchi and more furikake

© 2016, domenicadreamsofcalamari. All rights reserved.

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