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 350º 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.

Baked Sweet Potato and Cauliflower Mac n Cheese









Two of my favorite things are food and friends. I aim to enjoy both as much as possible. I love cooking with friends too and last night I had the pleasure of making some tasty, unconventional mac n cheese with my friend, for my friends to eat on our cute patio with some beers and good conversation. What more do you need? ‘Twas a delicious night.

*guest chef spencer moore, recipe interpreted by domenica berman

**serves many people




  •  2 sweet potatoes
  • 500 grams/17.6 oz pasta
  • 1/4 cauliflower
  • 2 cloves garlic (minced)
  • 2 pats butter
  • 3 cups mixed cheeses (we recommend raw cheddar, sharp cheddar and gouda)
  • 1/4 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • olive oil
  • salt/pepper
  1. poke sweet potatoes with a fork a few times, drizzle with olive oil, wrap in tin foil and bake at 350°F for about an hour, until soft and mushy, remove and let cool
  2. in a food processor, blend them with a little olive oil and either water, milk or chicken broth to thin
  3. blend cheeses in the food processor (might want to clean it first) until it’s a curdy texture, cottage cheese-like
  4. move your sweet potato sauce into a medium sized skillet and gradually add in cheese as you go
  5. season with salt and pepper to taste
  6. cook pasta but slightly under cook it (like 3 minutes under the suggested time because you’re going to bake it after)
  7. mince garlic and heat butter in a medium sized sauce pan, then add garlic to the butter
  8. cut cauliflower into bite sized pieces and throw em in the sauce pan, cover and cook over medium high heat until tender
  9. pre-heat oven to 350°F
  10. mix the sweet potato sauce into the pasta, add the cauliflower when cooked through
  11. spread the pasta concoction into a large rectangular baking pan and sprinkle bread crumbs over, bake for 20 minutes or until starting to brown
  12. remove and sprinkle parm over, put under broil for 10 minutes or until golden and crispy



© 2015, domenicadreamsofcalamari. All rights reserved.

Carne Asada Enchiladas

summer bulgur-heirloom tomato saladA couple of weeks ago we were feelin carne asada enchiladas but we didn’t know where to buy good carne asada so I decided to make some. It was all ingredients we already had and it isn’t hard at all, it just takes some time to marinate so planning is key. These were some tasty enchiladas.

carne asada: (or 2 lbs store bought carne asada)

  • 2 lbs flank steak (or other thin sliced steak)
  • 4 garlic cloves, minced
  • 1 lg jalapeno, seeded and minced
  • 1 tsp cumin
  • 2 limes (juice)
  • 1/2 cup fresh cilantro
  • 2 tbsp apple cider vinegar
  • 1 tsp brown sugar
  • 1/2 cup olive oil
  • salt and pepper to taste
  • dash of cinnamon
  • 2 tsp ground papaya seeds (optional, they are a meat tenderizer)
  • 3/4 of a corona (or other mexican beer)


  • 1 can green enchilada sauce
  • 9 large flour tortillas
  • 2 lbs carne asada (or a little less)
  • 1/4 cup asiago
  1. to make marinade, combine all ingredients in a large glass mixing bowl
  2. add steak and turn a few times so that all sides are well coated, get in there with your hands
  3. cover and let sit in fridge for 1-4 hours, if it sits for longer than 4 hours the acids will make it get tough and you don’t want that
  4. pre-heat oven to 200°F
  5. heat a skillet on high heat and sear the pieces of steak
  6. once one side browns, flip it, once both sides are browned remove and put in a baking dish
  7. do this for all of steak, then cover with remaining marinade and beer, steak should be covered or almost covered in liquid
  8. cover with foil and bake for an hour and a half
  9. remove from oven and let cool
  10. remove pieces of steak and slice thinly, then return to the marinade and let soak for at least an hour (the longer the better)
  11. pre-heat oven to 350°F, fill a shallow bowl with the enchilada sauce and wet tortillas on both sides, one by one, lay the tortillas in a large baking dish, fill with carne asada and roll up
  12. continue with all tortillas or until you run out of meat
  13. pour remaining enchilada sauce on top and bake for 30 minutes
  14. remove and grate cheese on top then return to oven for 8 more minutes

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Chocolate Hazelnut Spread

  • 2 cups hazelnuts
  • 3/4 cup cocoa powder
  • 3/4 cup agave nectar
  • 1/2 cup water
  • 1/4 cup milk
  • 2 tbsp olive oil
  1. roast hazelnuts for 15 minutes at 350°F, on a lined baking sheet
  2. let cool then add to Vitamix with half of the cocoa powder and agave nectar

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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