honey

honey, ginger + sesame roasted nuts /  by Lindsey | Dolly and Oatmeal

if you hadn't noticed already i'm completely and utterly obsessed with fresh ginger!  i've written about it, and cooked/baked with it for the past few weeks.  this week ginger made its way into a super easy, one-bowl recipe that lends itself to the autumnal season, the upcoming holidays, or at home on the couch watching 13 year old seasons of Survivor.  did i just say that? it 's true, frank and i have been completely obsessed with that show, but that's for another day and time.  back to ginger! i wish i could say my ginger kick kicked my cold's butt last week, but that would be a lie.  everything that ginger is good for (in my case, my immune system) didn't seem to help me out, as i am still recovering from the world's lousiest cold!  

in any event. i cannot take full credit for the honey and sesame part of this recipe, that was inspired by a vendor we happened upon when we went to the new amsterdam market by the south street seaport.  the market had so many wonderful vendors from new york state as well as some others.  there we met the individuals behind nuts+nuts , a small company that works with Indonesian cashew farmers and pairs them with their mother's recipes - amazing, yeah?  long story short, frank and i bought a couple of their sample packs and i devoured the honey sesame cashews in about 5 seconds.  i was determined to recreate them as best i could.  i threw in some almonds and ginger for good measure, and also some salt to give them that savory/sweet goodness.   there are so many different combinations to play with here, so explore and have fun with the possibilities :)

 

honey roasted ginger-sesame nuts

| makes 2 cups | 

ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 teaspoon coconut oil, melted
  • 2 tablespoons sesame seeds
  • 2 tablespoons raw honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon medium grain sea salt

instructions

  • preheat oven to 325°.  line a rimmed baking sheet with parchment paper
  • in a medium sized bowl, combine the almonds with 1/4 teaspoon of the coconut oil.  mix to coat the nuts evenly, and turn out onto parchment-lined baking sheet. bake almonds for 8-10 minutes.  while almonds are baking, combine the cashews with the leftover 1/4 teaspoon of coconut oil, mix to coat evenly.  when almonds are finished, place cashews on the baking sheet with them and bake for another 8-10 minutes - the nuts should be lightly browned and fragrant
  • in the same medium sized bowl, mix the honey and ginger together (if the honey you're using isn't runny, place in the microwave for about 10-15 seconds, until the honey is easily poured).  carefully, pour the nut into the honey-ginger mixture and stir to combine.  mix in the sesame seeds and combine once more.  turn nuts out onto baking sheet and sprinkle with the sea salt
  • place nuts in the center of the oven and bake once more for 8-10 minutes
  • let nuts cool completely before storing in an airtight container

enjoy! 

 

pancakes in a pinch /  by Lindsey | Dolly and Oatmeal

first of all, it feels great to be back.  the last few weeks have been the some of the most memorable and cherished times i have ever had.  we had an incredible wedding, and a very relaxing, yet adventurous honeymoon.  however, as dorothy gayle once so eloquently said, "There's no place like home."  and that is exactly how i am feeling.  frank and i are back as husband and wife in our little space we call our home, surrounded by the things we've collected, bought, and shared memories with, and nothing feels better.  home is truly a wonderful thing.  

i'm a little ashamed of this "recipe" if you will.  it was thought up and conceived out of fear and anxiety.  not of whether making instant oats into pancakes would work, but out of wedding nerves.  my normal go-to breakfast is boring by most standards: a pack of instant oatmeal, with a half spoonful of honey, some cinnamon, and berries.  as our wedding approached i began craving things i normally don't eat but once in a blue (take pancakes for instance).  this one particular morning i couldn't fathom the thought of gumming oats, and chewing berries that were lodged inside the pasty oatmeal, and for whatever reason i thought: i must have PANCAKES!  these random ideas usually do run through my mind, and when they're food ideas i often latch onto them until i make them as good as i think they can be.  much to my surprise, this particular idea worked the first time.  because we were in a rental house, i didn't have my usual flours i work with, so my options were limited to the oatmeal pack.  i substituted the 1/2 cup of water i usually use, for almond milk and an egg (in the recipe below i used ground flax with the same results), and added some salt that was on hand. i added my usual amount of honey, cinnamon and berries, and cooked one large pancake in a skillet.  i smothered some extra honey on top, dug in, and shared it with my dad.  it was a good morning.

i decided to share this "recipe"  because if you've been living out of a suitcase for almost a month like i have, and you're not in your home kitchen with everything that is familiar to you, this is a great little recipe to have and whip up in a pinch.  whether you're using sugar in lieu of honey, or dairy milk instead of almond milk, it's all good.  similarly, add different spices, or make it a savory pancake for dinner - options have no end.

 

instant oatmeal pancakes

| makes 1 very large pancake, or 2 medium pancakes |

ingredients: 

  • 1 packet instant oatmeal (i use Whole Foods brand)
  • 1/4 teaspoon fine grain sea salt (adjust the salt if your instant oatmeal contains sodium)
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon ground flax + 3 tablespoons water (or 1 egg) 
  • 1/2 teaspoon honey, plus more for serving
  • cinnamon to taste
  • a handful of blueberries
  • a nub of coconut oil, for cooking

instructions

  • in a small bowl prepare your flax.  combine the ground flax with water, stir to combine - let rest for 5 minutes or until the consistency is that of an egg
  • in a medium bowl, combine the instant oats with the salt and a few sprinkles of cinnamon - mix.  add the milk, flax mixture, honey, and berries - stir to combine
  • heat a small skillet on medium, when the skillet is hot, add the coconut oil.  either use entire batter to make 1 large pancake, or split the batter to make 2 pancakes.  use the back of a spoon or a spatula to flatten the pancake/s
  • cook for roughly 2-4 minutes on each side, depending on the size of your pancake/s
  • remove from heat and slather with honey

enjoy!