Crunchy Spice Oil Food

CRUNCHY SPICE OIL

Steps:

• Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.
• Do ahead: Spice oil can be made 1 month ahead. Cover and chill.

SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL

Steps:

• Pat scallops dry, then season on all sides with ½ tsp. salt.
• Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
• Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
• Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.

CRUNCHY SPICY CHICKPEAS

Steps:

• Preheat an oven to 350 degrees F.
• In a bowl add: oil, garlic, chili powder, red pepper, salt and whisk everything well together.
• Add the chickpeas and toss to coat.
• Spray a baking sheet with non-stick spray or use parchment paper.
• Spread the chickpeas into a single layer on a baking sheet.
• Roast for 25 minutes, then turn the chickpeas and continue roasting for 20 minutes, until nicely browned and slightly crispy.
• Alternative: If you like a little sweet with your salt and spice, drizzle some honey over the chickpeas while they are hot.
• They taste great tossed in a salad as well.

CRUNCHY SPICE GRANOLA

Steps:

• Anything else that might look good to you.
• Additional quantities of any of the above.
• Combine first nine ingredients, honey through salt, in a medium saucepan.
• Simmer over low heat for about 10-15 minutes, stirring occasionally.
• Taste, and adjust spices if desired; if your spices are old, you might have to add a little more.
• Preheat oven to 175 degrees F.
• Combine next six ingredients, oats through walnuts, plus half of the dried coconut and half of mixed dried fruit in a very large oven-proof bowl.
• Toss thoroughly with warm honey mixture.
• Bake for about 45 minutes, stirring ever 15 minutes.
• Add remaining coconut and dried fruit, and bake another 30 minutes, stirring every 15 minutes.
• Remove from oven, test for dryness (mixture should be fairly dry; bake a little longer if it isn’t.), allow to cool completely, and seal in plastic bags.
• Will keep for weeks at room temperature, months refrigerated (bring to room temperature before serving), and God only knows how long frozen.