You might not think of applesauce as being one of those things you need to make. I mean, Mott’s has a pretty good handle on the market right? But I’m hear to tell you, as someone who has made 4 batches in 2 weeks, Mott’s ain’t got nothin’ on me. No kidding, I’m eating a small bowl of homemade applesauce right now, fresh out of the slow cooker, as a late night snack!
If you’re anything like me then your Easter basket(s) OVERFLOWETH with hard-boiled eggs. And while I can tuck into a deviled egg pretty much anywhere anytime any day, I’m just deviled egged out at some point. WALK AWAY FROM THE MAYO. Enter curry powder. Warm marinara sauce. A bed of cauliflower rice. And an open mind. If you’re a “hard-boiled eggs are to be served cold” kinda person then this warm dish is going to be a stretch for you. SO GET LIMBER. Curried Eggs with Cauliflower Rice is going to turn you into a believer!
I started making this meal almost 10 years ago when I was working at Martha Stewart’s Everyday Food Magazine. I had only ever had hard-boiled eggs deviled (with that signature ’80s sprinkle of paprika) or in a salad. When I saw this recipe in the May 2008 issue I thought “Huh.” And immediately had to give it a whirl! Over the years I’ve adapted the original recipe to my taste and dietary preferences, which means you can too. Prefer rice over cauliflower rice? No problem. No shallots but you have an onion? Cool. A red onion? Totally fine. Got plain yogurt on hand and don’t want to buy an entire can of coconut milk just for this recipe? YOU DO YOU. The most important parts are the eggs, the marinara sauce and the curry powder. The rest is up to you.
First let’s do some housekeeping. I abandoned you all for over 2 weeks. EEKS! In my defense I’ve been wrangling two kids who were on a 2-week – YES TWO WEEK – spring break. And we maybe partook in a bit of international travel. Did I just make up a word? Maybe. We stayed in the same time zone so we didn’t really exert ourselves. But still. There was checked baggage and customs and paperwork. And making sure all the trinkets dangling off of Little R’s backpack were street legal and safe for the metal detector was a full-time job. This is the first year she didn’t insist on taking a stuffed animal the size of my torso so, progress.
It all started out so innocently. A little nibble. Okay a spoonful. Maybe a bowl. And then SCREW IT. I’M EATING IT ALL.
And that is how this grain-free, Paleo, made-in-under-an-hour, and COMPLETELY ADDICTIVE granola got its name. Cracknola. It was technically “Yaya’s Cracknola” but we had to shorten it from there so that we had more time to shove fistfuls into our pieholes.
Cracknola is adapted from Danielle Walker’s Vanilla-Almond Granola (from her first cookbook), and after years of tinkering and updating and adding it’s taken on a life of its own now. Yaya’s original recipe includes breadcrumbs made from Cranberry-Orange Muffins, another Against All Grain recipe. I’ve made it with the muffin breadcrumbs and without and I don’t notice a major difference. My girls don’t love cranberries so I’ve come up with my own flavor combination for muffins that the girls love and I prefer as well. If you’d like to include muffin breadcrumbs and don’t want to bake from scratch you could either buy your favorite gluten-free muffins or Simple Mills has several muffin mixes out right now that I bet would be OUTSTANDING in this granola. Banana, I’m lookin’ at you.
I love having Cracknola on top of my favorite yogurt (currently dairy-free Kite Hill) or as a cereal with, a big splash of The New Barn Vanilla Almondmilk. My husband eats it with a spoon, right out of the container. And he is applauded for it! No judgement here! Try a batch of Cracknola and I bet this becomes your go-to granola recipe, just like it became ours. Enjoy!
Not until a group of us went out to dinner at American Cut in Tribeca last fall did I know what in the hell shishito peppers were. We timed dinner so that the ladies could meet for drinks before the fellas got off work, so an order of these with a cocktail on the side? PUH-LEASE. I think I proceeded to eat 95% of the bowl…thanks girls!