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Vietnamese Latte Granola

Vietnamese Latte Granola | Bijouxs Little Jewels

Good Morning! Coffee and granola for breakfast, together in one bowl. Here’s the newest little jewel Vietnamese Latte Granola. Enjoy!

VIETNAMESE LATTE GRANOLA

I love both Vietnamese coffee and granola, so I began thinking of a way to combine the two in one bowl. Vietnamese Latte Granola is simple and fulfills both breakfast cravings. Since I have so many granola recipes on my blog, (just search granola to find them all) I used the basic technique and added some espresso powder and sweet condensed milk, both part of Vietnamese coffee. I love Vietnamese coffee, but still need to purchase a traditional coffee drip.

Vietnamese Latte Granola | Bijouxs Little Jewels

Vietnamese Latte Granola | Bijouxs Little Jewels

Vietnamese Latte Granola | Bijouxs Little Jewels

SIMPLE INGREDIENTS

The key to this latte granola is the ground espresso and condensed milk, those are the two flavors present in Vietnamese Coffee. A collection of seeds and nuts are added to rolled oats. Off the oven to crisp things up. Allow to cool before storing the granola in sealed glass jar.

Vietnamese Latte Granola | Bijouxs Little Jewels

GREAT GRANOLA

The coffee flavor is not overpowering, so the granola pairs well with fresh fruits. On this bowl I used fresh blueberries and bananas, but just top with your favorite fruits.

 

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Warwickshire Chicken

Warwickshire Chicken | Bijouxs Little Jewels

A trip to the English countryside inspired a simple dish-Warwickshire Chicken the newest Little Jewel in the Recipe Membership Collection.

ALWAYS ENGLAND

What seems so long ago a friend and I travelled to England. We toured much of the Cotswolds and nearby regions. While staying in some charming little cottages, we set out to the local markets and did some of our own cooking. Since we were both chefs, we dreamt up this easy and delish dish we dubbed Warwickshire Chicken.

WARWICKSHIRE CHICKEN

Marketing in other countries is a great experience. The markets in the nearby English villages actually had a great selection of meats and produce. Since we were cooking in small rentals we kept things simple. This chicken recipe was on repeat, and remains a Bijouxs Little Jewel.

SIMPLE COOKING

With just one small fry pan we were able to execute this delish recipe. First, we pounded thin boneless chicken breasts between plastic wrap. For the breading, we crushed up some crispy garlic croutons, again easy to find. A couple eggs were whisked in a bowl and we were ready to cook.

Warwickshire Chicken | Bijouxs Little Jewels

We added olive to the pan over a medium heat. Next, dipped the chicken breasts in the eggs and then the croutons. Fried the chicken on both sides until crispy. The hot chicken breasts were served with cool salad of baby greens dressed with lemon juice, olive oil and salt & pepper.

This recipe remained a favorite when we returned at the end of each day to our cottages to make a fresh and healthy meal-Warwickshire Chicken,  still a true Little Jewel from the Bijouxs Kitchen.

 

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Baked Fish with Almonds

Baked Fish with Almonds | Bijouxs Little Jewels

An exotic sounding recipe but actually this a simple bake for fresh white fish, baked with a sweet & spiced almond crust and resting on a bed of thinly sliced onions. The flavors are similar to classic Bastilla, via a take on a recipe by Paula Wolfert. Baked Fish with Almonds, the latest Little Jewel recipe in the Membership Collection.

PAULA WOLFERT

Here’s my food story. To begin, the origin of the recipe is from Paula Wolfert in ‘Couscous and Other Good Food from Morocco’. As I mentioned, I was soooo lucky as a young girl to attend a cooking class taught by Paula Wolfert, there I came to love Moroccan cuisine. Cooking from her books is a travel lesson on food.

FIRST WE SURF

Now the next part of my story. After recently moving to the beach town of Ventura, I met Steve Walden the iconic long-board surfer here in town. He connected me to Jim Kempton, a fellow surfer and author of the cookbook First We Surf Then We Eat. I purchased the book and came across the recipe for Baked Fish with Almond Sauce, attributed to Paula Wolfert. Familiar…back my mind went to my long ago cooking class, funny how so many things in life connect.

BAKED FISH WITH ALMONDS

This version of the recipe comes from the fishing village of Safi, the best waves in Morocco. It was adapted and inluded in the First We Surf Cookbook. The recipes, both the orginal and adapted are winners. The almond sauce bakes into a rich crust atop the mild white fish. The fish is baked on a bed of onions along with some water to keep the fish from drying out. The onions and pan sauce are additions to serve with the fish, along with couscous and a simple cabbage salad.

Moroccan cuisine, a Little Jewel from the Kitchen.

 

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Spaghetti Forte with Ligurian Olives

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

Spicy food is a culinary tradition in hot, arid countries and LA has been no stranger to the heat. What to do about dinner always remains an ongoing question. Spaghetti Forte with Ligurian Olives, just as the name suggests, is a very strong pasta-just in time.

FOODS OF TUSCANY

There are some very special ingredients at play this version of the recipe. Simple yes, but with very intense flavors that begin with Ligurian Olives from the hills of the Italian Riviera. Both black and green olives are packed in brine along with pure mineral salt. The olives create a rich black color for the sauce, with a taste almost akin to salty caviar.

 

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

The Taggiasca Ligurian olives (to be exact), are mixed with capers, garlic and anchovy to coat strands of another special Tuscan local ingredient addition, Ancient Tuscan Grain Spaghettoni.

ANCIENT TUSCAN GRAINS

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels

These Tuscan Ancient Organic grains are farmed, milled and bronzed but all within 4 miles, keeping this a very local and closed loop product. I discovered these grains online and it is a more ‘toothsome” pasta, similiar to our whole wheat. A special Bronze Extrusion process is used that gives the pasta a rougher surface texture. This allows the sauce to really attach to the pasta, making every bite a flavorful experience. This pasta stands up to the assertive flavors of olives, garlic and capers of the sauce.
Spaghetti Forte with Ligurian Olives | Bijouxs Little Jewels
Just add little jewels of red pepper flakes – a plate of intense flavor to counter that spicy craving.
Stay Strong!

 

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Spiced Winter Oats with Fruits & Nuts

Spiced Winter Oats with Fruits & Nuts | Bijouxs Little Jewels

During the dark days of Winter, which seem to be dragging on endlessly, comes a bowl of Spiced Winter Oats with Fruits & Nuts – the newest Little Jewel Recipe added to the Collection Membership.

WINTER SPICE MIX

I have been circling around the house avoiding the foggy days here on the Central Coast. My comforts included the bowl of Spiced Winter Oats with Fruits & Nuts, enjoyed anytime of day. Begin by make the Warming Winter Spice mix. You will use this for more than these oats, sprinkle on buttered toast, or add to your yogurt bowls. The Spice Mix is inspired from one I purchased long ago in San Francisco from March SF. The store is lovely, do check it out. I set out to recreate this spice and I think I got very close. A blend of cinnamon, allspice, anise and black pepper combine for peppery-warm mix.
Spiced Winter Oats with Fruits & Nuts | Bijouxs Little Jewels

 

STEEL CUT OATS

I decided on Steel Cut Oats which are simmered with a touch of tahini and the spice blend. These two ingredients are what make this oatmeal special.  Water is added and the oats are cook to the desired level of creaminess. The oats are spooned into bowls, adding dried fruit such as raisins, and sweet papaya (my personal favorite, feel free to used dried) along with nuts such as pistachios and hazelnuts.
Spiced Winter Oats with Fruits & Nuts | Bijouxs Little Jewels

Spiced Winter Oats with Fruits & Nuts | Bijouxs Little Jewels

Spiced Winter Oats with Fruits & Nuts | Bijouxs Little Jewels

 

WARMING BOWL OF OATS

To finish top add a few spoonfuls of warm vanilla almond ‘malk’ and a drizzle of Maple syrup.  The recipe is adaptable, use your favorite nuts and dried fruits. Savor Spiced Winter Oats with Fruits & Nuts, a new winter little Jewel from Bijouxs Little Jewels from the Kitchen.