Ain't no sunshine

Tropical storm Andrea cast quite a few clouds over the Atlanta sky today making it very hard for the sun to shine through. However, nothing screams sunshine and summer like mangoes, which I had a whole box of. And here is what I though of doing with some of them.

When the sun don't shine make mango bread. 

This turned out delicious and it goes so well with a cup of milk. Here are the ingredients I used:

2 cups whole wheat flour

1/2 cup sugar

1 tb spoon each baking soda and baking powder

 a pinch of salt

pureed pulp from 3 small mangoes

1 tb spoon vanilla extract

juice from one lemon

1 egg

1/4 cup oil (I used coconut)

1 addition mango cut into chunks (They can be incorporated in the batter instead of sprinkled on top.)

a little more sugar to sprinkle on top

 unsweetened coconut flakes (optional)

Mix dry ingredients together. In a separated bowl mix mango pulp, vanilla extract, egg, oil, lemon juice. Add wet ingredients to the dry ones. I reserved the unsweetened coconut flakes and mango chunks and placed them on top of the batter once in the pan, but you can very well mix them in. Just remember to toss them with some flour so they don't sink at the bottom of your pan.

Bird is the word

When I bought the whole chicken in question at the farmer's market this week I didn't think much of it. However, as the chicken was staring me in the face when I was considering what to do with it I felt intimidated. I always find something fast and delicious to make with chicken legs, breast, or thighs, but now that I had to deal with the whole thing I suddenly felt scared and overwhelmed. What saved me was remembering watching some time ago Barefoot Contessa prepare a whole chicken and making it look extremely easy. The recipe was for lemon and garlic roast chicken and can be found here. So I started laboring by cleaning out the chicken, salting and peppering its inside as well as filling it with a head of garlic (cut in half) and a lemon (quartered). I did not have any fresh herbs (fresh thyme is what Ina Gartner uses) so I just resorted to sprinkling some dried thyme inside instead. I brushed the outside with melted butter, dusted it with a little salt and pepper, and threw the bird in the oven for 80 minutes not at 425 degrees as the original recipe requires but instead at 375. (Somehow I think my oven is always hotter that the temperature displayed on the dial. Should I call it oven on crack??) 

Here are some before and after pictures.

I don't think Ina Gartner would want her name associate with the first image. But, at the sight of the second I imagine her saying "Who's that chick? Hook me up!!".

That's all.

Morning treat

I have been obsessed with making my own granola for a long long time and yesterday it finally happened. Actually, the title of this post is wrong because granola can be eaten anytime. I ate a bowl as soon as it came out of the oven, and another one later for dinner. I simply could not resist the inviting smell of honey, coconut, and toasted nuts that filled my home. It turned out crunchy and delicious, better than any store bough varieties, and I'm not saying this because I made it. I plan on sending some to a dear friend who I know loves granola and breakfast foods in general and I can't wait for her feedback. Here is the final result:

Ingredients:

4 cups rolled oats

3/4 cup whole almonds

1 cup sliced almonds

2/3 cup pumpkin seeds

1 cup unsweetened coconut flakes

2 teaspoons chia seeds

1 teaspoon milled flax seeds

1/3 teaspoon salt

1/3 cup water

1/2 cup honey

1 teaspoon pure vanilla extract

1/4 cup coconut oil

1/2 cup dried golden raisins

1/2 cup dried blueberries

The other best thing about this granola recipe besides its taste is how easy it is to make. Start by preheating your oven to 325 degrees and buttering/lining a baking sheet with parchment paper. Then mix together the oats with the nuts, seeds, coconut flakes, and salt in a big bowl. In a small sauce pan bring water, honey, vanilla extract and coconut oil to a boil stirring constantly. Pour the honey mixture over the oats and make sure everything is coated evenly. Finally spread mixture onto baking sheet and bake 25 to 40 minutes. To make sure everything browns evenly stir occasionally. Once the granola has achieved your desired golden brown shade take it out of the oven and let it cool completely. You can add your preferred dried fruit after the granola has cooled. 

Enjoy as is, or with cold milk or yogurt!