calexico-brooklynWell hello and happy October! Here’s a quick and easy nutritious use of remnant pumpkin seeds you may have, via Chef/Owner Peter Oleyer of Brooklyn’s food truck turned restaurant Calexico Red Hook. Enjoy! ♥

Pumpkin Seed Granola


2 cups rolled oats
1 cup slivered almonds
½ cup pumpkin seeds
¼ cup vegetable oil
¼ cup honey
1 cup raisins


Preheat oven to 350. Combine the oats, almonds, and pumpkin seeds in a large bowl. In a separate bowl, combine oil and honey, then pour over the dry mixture. Stir with a wooden spoon until everything is coated. Pour mixture onto a small baking sheet and bake approximately 30 minutes or until golden brown, stirring occasionally. Remove from oven and add raisins.

Categories : Breakfast Recipes
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quinoa-rinse Quinoa has an outer seed coat of saponins which need to be thoroughly rinsed off, otherwise the grain will have a bitter unpleasant flavor. There are several ways to do this.

1) Rinse the grain under running water several times using a fine mesh strainer. This is the preferred and simplest method. A typical colander will often not work, as the holes are too large and the grains will escape.

Are you lacking a mesh strainer? Use one of the 2 methods below.

2) Rinse the grains several times with cold water in a coffee french press. Put the quinoa in the french press, add cold water, plunge, pour out the water, repeat.

3) Line a typical colander with larger holes with paper towels, and rinse away. This method can be a bit messy and annoying, but works in a pinch.

So there you go! We, fine mesh strainerless, used the french press technique tonight, and had a light dinner of rainbow quinoa, edamame, chopped green onion, and tamari. For a light, fluffy, non mushy quinoa, use 1.5 cups of water for every cup of quinoa.

Enjoy and have a great weekend! xo

Categories : Culinary Tips
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This is the coolest online concept we’ve seen in a long time!  Harvard University and MIT have created edX, and are offering free online classes for everyone.

And look at this course beginning October 8th!  Science & Cooking: From Haute Cuisine to Soft Matter Science.  We’re in!  Our instructors are Chefs Ferran Adrià, José Andres, David Chang, Wylie Dufresne, Joan Roca, Carles Tejedor, Dan Barber, Nandu Jubany, among several other chefs, culinary professionals, and science experts.

Below is a short video featuring the course highlights for more information.   We will be there!  Will you join us?

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