Turkey Meatloaf, Chinese Style


From our friends, Pam and Melissa at www.projectnursery.com

We all love meatloaf! Using lean ground turkey is much healthier. This is a simple and delicious dish to make for an everyday family meal. If you have a large family or wish to have some left over for sandwiches in the next couple days, you can just double the recipe. Using a 9x12 baking pan. Make a large 11-inches long loaf and bake uncovered for 50 minutes.

1 package lean ground turkey (1-1/4 pounds)
1 scallion, including green top
1 large egg
½ cup plan bread crumbs
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons tomato ketchup
1-1/2 tablespoons hoisin sauce*
1 teaspoon pure sesame oil
Pam or Canola oil cooking spray

Wash and trim the green onion, finely chop.

In a large bowl, Combine the ground turkey with chopped green onions, egg, bread crumbs, soy sauce, ketchup, hoisin sauce and sesame oil. Mix all ingredients together thoroughly and set aside.

To Bake:
Preheat oven to 350 degrees. Spray a 9x9 baking pan with cooking spray. Using hands to form the ground turkey mixture into a 2-1/2 x 4-1/2 x 6-inch long loaf and place onto the baking dish. Bake uncovered in the center of the oven rack at 350 degrees for 40 minutes or until an inserted fork comes out clean.

Let cool for at least 10 minutes before remove the meatloaf onto a serving plate and slice them. Serve warm.

Makes 4 to 6 servings
Preparation time: 10 minutes
Baking time: 40 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can stored for several months in the refrigerator.

Blondies with Coconut, Nuts, and Chocolate

Adapted from original recipe by Guy Fieri
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 1/3 tablespoons ( 1/3 cup) unsalted margarine, at room temperature
3 ounces pareve cream cheese, at room temperature
1 cup packed light brown sugar
1 large egg
1 tablespoon vanilla extract
1/2 cup chopped hazelnuts, almonds or pecans
1/4 cup sweetened shredded coconut
1/2 cup dark chocolate chips or chunks


Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray. Whisk the flour, baking powder, baking soda and salt in a small bowl.

Beat the margarine and pareve cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.

Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.

Spinach Salad with Imitation Bacon Vinaigrette

Serves 4

3 whole Eggs
7 slices pareve imitation bacon or 7 slices pastrami
1 whole red onion,
2 cups white button mushrooms, sliced
8 ounces, weight Baby Spinach
5 tablespoons canola oil
3 tablespoons Red Wine Vinegar
2 teaspoons Sugar
½ teaspoons Dijon Mustard
1 dash Salt

Preparation Instructions
Cook eggs: cover with water, bring to a boil, then turn off heat and allow the eggs to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Peel the eggs and slice (if you have another method to perfectly hard boil an egg, that is fine too).

Heat 3 tablespoons oil in a sauté pan. Cook the imitation bacon until crisp. Remove and place on a paper towel. Reserve the grease to use in the dressing.

Add 2 more tablespoons of oil to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop imitation bacon.

Make hot dressing: Mix reserved imitation bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and imitation bacon on top. Pour hot dressing over the top; toss to combine. 
Arrange the eggs over the top of the salad and serve.

Alternatively, store the dressing in the refrigerator and take it out at least one hour before dressing the salad.

Roasted Asparagus with Balsamic Soy Browned Pareve Butter

serves 6

2 pounds asparagus spears, trimmed

cooking spray

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoon margarine

2 teaspoons low-sodium soy sauce

1 teaspoon balsamic vinegar
¼ sliced almonds, toasted

Preheat oven to 400F. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.

Melt margarine in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat.

Garnish with toasted almonds.

Mocha Silk Pie

Serves 10


1 cup pecans, finely chopped
½ cups packed brown sugar
2 ounces, semi sweet chocolate, grated
2 tablespoons coffee liqueur
Dash of salt

3 ounces unsweetened baking chocolate
2 sticks margarine (salted)
1-½ cup sugar
2 teaspoons instant coffee granules
1 tablespoon coffee liqueur
3 ounces weight semi-sweet (or bittersweet) chocolate
1 teaspoon vanilla extract
4 whole large eggs
Garnish: pareve whipped cream and grated chocolate

Preparation Instructions

To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, and then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until smooth (about 45 seconds on high). Set aside to cool.

In a large bowl of an electric mixer fitted with the whisk attachment, beat margarine, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the piecrust. You might have a little filling leftover…yum extra.

Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Grate the semi-sweet or bittersweet chocolate. Serve the pie with pareve whipped cream and top with the grated chocolate.

Kosher by Design TEENS and 20-SOMETHINGS

My family got really lucky this week. In anticipation of reviewing Susie Fishbein’s new cookbook, I had to test out some of the recipes. I tried the New Tuna-Noodle Casserole. Although “gourmet chefs” usually turn down their noses at tuna casseroles, this one was particularly delicious. (Important disclaimer: I don’t consider myself a gourmet chef and can be peacefully content with chocolate chip cookies made from the most basic of recipes!) Everyone in the family enjoyed the tuna dish; the proof being that there was none left when I tried to have some for lunch the next day! I also made Ellie’s Onion-Crusted Chicken which was really, really good. I couldn’t find any horseradish sauce so I just mixed some white horseradish with mayonnaise and it worked out perfectly. I also tried the Big Dogs in Blankets. I was less successful with this. I couldn’t quite get the beans and sauerkraut inside the slit in the hot dogs so we ended up with just having big “pigs in blankets” with beans and sauerkraut as the sides. No one complained. I was looking forward to trying out some more but I was knocked out by a virulent form of bronchitis and retreated from contact with the kitchen and food prep! I’m sure we would have enjoyed the rest of the recipes- I plan to make the Layered Mushroom Ziti when I return from my quarantine. I definitely believe that you can never have too many kosher cookbooks and certainly not too many of those created by Susie Fishbein.

As a special thank you to gourmetkoshercooking.com, readers receive a 10% discount on Teens and 20-Somethings and free shipping (in Cont. U.S.) on their entire ArtScroll order when they enter the coupon code KBDBLOG at checkout. Please use the link http://www.artscroll.com/linker/kbdblog/link/kosherbydesign/ to help find the right page. For most recipes and updates, visit their blog (http://www.kosherbydesignblog.com/) or follow them on twitter (http://twitter.com/kosherbydesign).

Hot Chocolate

credit: onsugar.com

It’s slowly inching up on that time of year again – the time when hot chocolate is the drink of choice and nothing says a cozy and inviting kitchen like a nice, steaming cup waiting on the counter. While my children have been known to use a mix for a quick hot cocoa as they fly out the door in the morning, for the more leisurely moments it’s nice to make the real thing. Here is a recipe for a super-rich hot chocolate that can be made for those special family occasions.

Hot Chocolate

4 cups half–and-half or whole milk
4 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
Whipped cream for the top (this should not be considered optional!)

In a heavy saucepan, combine half-and-half and chocolates. Stir in corn syrup. Cook, stirring or whisking constantly, over a low-medium heat until chocolate is melted and mixture is smooth. Pour into mug and top with whipped cream. Serves 4 to 6, depending on the size of the mugs and the appetites!

Nutrition Supplements and Your Health: Fish Oil


By Simone Stromer, MD, CHC [AADP]

Omega-3 fatty acid supplements (usually referred to as fish oil) are amongst the most commonly consumed dietary supplements and yet many people are confused about their health benefits and the extent to which they are effective in disease prevention. Dietary sources of omega-3 fatty acids include fish (salmon, sardines, mackerel, herring, and anchovies) and plants (flaxseed, hempseed, walnuts, and linseed). Eating fish (particularly those high in omega-3 fatty acids) about twice a week is part of a well-balanced and healthy diet. Fish oil contains the omega-3 fatty acids called DHA and EPA, while plant sources contain ALA. It is the DHA and EPA omega-3 fatty acids that have been repeatedly studied in a variety of medical conditions and found to be beneficial - but not unequivocally.

There is research evidence suggesting that intake of recommended amounts of DHA and EPA in the form of dietary fish or fish oil supplements lowers triglycerides (a type of cholesterol) and blood pressure, and may also reduce the risk of cardiovascular disease (especially in those people who have already suffered it beforehand). In addition, it has been suggested that fish oil supplementation may improve brain development of a growing fetus, prevent postpartum depression and improve cognition in older people; however, there really is not enough evidence to recommend fish oil supplementation for these reasons at this point in time.

All of us should strive to eat a balanced diet that includes natural sources of omega-3 fatty acids. However, because many of us do not manage to get two good servings of fish per week, especially those oily fish rich in omega-3 fatty acids, nearly everyone could benefit from the recommended amount of EPA/DHA supplementation, unless your doctor advises against it.

Simone Stromer, MD, CHC [AADP]
Free one hour initial health and nutrition consultation for gourmetkoshercooking.com readers

Cranberry-Pistachio Paté

photo: http://jdeq.typepad.com/

This can be a very elegant appetizer.

1 egg
¾ cup dried cranberries
½ cup chopped onion
½ cup chopped pistachios
1/3 cup red wine
¼ cup nondairy creamer
¼ cup panko or other fine bread crumbs
1 teaspoon pepper
1 teaspoon minced garlic
1 pound lean ground beef
1 pound ground turkey
Mustard(s) of your choice

Preheat oven to 350 degrees. In a large bowl, mix together all ingredients except mustard until well combined. Press mixture into greased 9 x 5 x 3-inch loaf pan. Cover tightly with foil and bake for 1-1/2 hours. Cool slightly and pour off drippings. Cover paté loosely with foil. Place several heavy cans of food inside another loaf pan and place this pan on top of the covered paté. Chill for at least 12 and up to 24 hours. Invert paté onto serving dish. Serve thinly sliced with a variety of mustards.

Chicken and Rice Casserole


2 pounds, skinless boneless chicken breasts, cut into strips
2 (8 ounce) packages sliced mushrooms
1 teaspoon minced garlic
About 4 tablespoons olive oil
3-1/2 cups chicken broth
1 (16 ounce) package frozen cut green beans
3 cups Minute rice

In a large skillet with a lid, sauté chicken, mushrooms and garlic in olive oil over medium heat until chicken is browned. Add broth, green beans and salt and pepper. Bring mixture to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes. Serves 8.

Individual Chicken Packets

This is also a nice elegant dish although I would probably only make it if I was having a smallish crowd.
8 skinless, boneless chicken breasts (on the smaller side)
4 tablespoons olive oil
4 tablespoons lemon juice
8 teaspoons basil
½ teaspoon pepper
2 (8 ounce) packages sliced mushrooms
4 carrots, cut into thin strips
2 zucchini, cut into thin strips

Preheat oven to 375 degrees.Fold 8 pieces of foil in half to make 8 14 x 12-inch rectangles (approximately). Place 1 chicken breast on each piece of foil and fold up edges a little. Stir together the oil, lemon juice, basil and pepper and pour over each piece of chicken. Top with mushrooms, carrots and zucchini. Seal with double fold, leaving small space for steam to escape. Bake for 45 minutes. Gently slide out of foil onto individual plates and serve.

Mexican Bean Salad


2/3 cup cider vinegar
¼ cup oil
1 tablespoon brown sugar
½ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans (chick peas), drained
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can corn, drained
2 small jalapenos, minced
1/3 cup chopped cilantro
Lime wedges
Hot sauce

For dressing, whisk together the cider vinegar, oil, brown sugar, salt and pepper until well combined. Set aside. Combine garbanzo beans, cannellini beans, corn, jalapeno and cilantro and mix well. Toss with beans and cover. Refrigerate overnight (minimum 2 hours). Transfer to serving bowl and garnish with lime wedges and hot sauce, if desired.

Lemon Cookies

credit: www.thedailygreen.com


These are really good; very lemony and, as the icon says, very easy.
1 package Duncan Hines Lemon cake mix
2 eggs
1/3 cup oil
1 tablespoon lemon juice
¾ cup coconut
Powdered sugar

Preheat oven to 375 degrees. Beat together cake mix, eggs, oil and lemon juice until no lumps remain. Stir in coconut. Shape into balls and drop onto ungreased baking sheets (I use silpat mats on top of my baking sheets). Bake for about 7 to 8 minutes. Cool 2 minutes on baking sheet and then remove to wire rack to finish cooling. Sprinkle with powdered sugar.

Pine Nut Cookies

3 (8 ounce) cans almond paste, broken into small pieces
1-1/2 cups sugar
1 cup powdered sugar
4 egg whites
1 cup pine nuts, coarsely chopped

Preheat oven to 350 degrees. Beat together almond paste, sugar, powdered sugar and egg whites until well combined. Stir in pine nuts (dough will be sticky; don’t worry). Drop dough by rounded teaspoons on greased or parchment-lined cookie sheets. Bake for about 15 minutes. Slide parchment paper onto wire rack for cooling. Remove cookies from parchment when completely cool.

Poppy Seed Pound Cake with Lemon Drizzle

photo: flickr

1 cup margarine
1 (8 ounce) package tofutti cream cheese
2-1/2 cups sugar
¼ cup poppy seeds
2 teaspoons vanilla
6 eggs
3 cups flour
1 teaspoon baking powder

Lemon Drizzle:
1-1/2 cups powdered sugar
½ teaspoon lemon peel
2 tablespoons lemon juice

Preheat oven to 325 degrees. Cream together margarine and cream cheese until fluffy. Beat in sugar, poppy seeds and vanilla. Add eggs, one at a time, beating after each addition. On low speed, beat in flour and baking powder. Pour batter into greased 10-inch tube pan and bake for about 1 hour and 15 minutes. Cool in pan for 15 minutes; then remove from pan to wire rack to finish cooling. To make drizzle, vigorously whisk together all ingredients until no lumps remain. Pour over cooled cake.

The Best Kosher Wine Comes From…

California and Israel have been producing the highest scoring kosher wines over the past 10 years. Now comes the big question: Which is better?
California has commercial wineries with respected reputations as well as smaller “boutique” wineries vying for consumers’ attention. Israel has commercial wineries that have been producing wine for twenty, thirty and, in one case, as many as 120 years, as well as upstart “garagiste” wineries drawing rave reviews. One thing is sure – competition has been great for the marketplace. The quality of the wines seems to increase every year. But which location is producing the best kosher wines?

The debate as to which is better probably lies in the eye of the beholder – or taster! In my own home it is a running feud. My wife prefers the clean, fruit-driven wines of California while I tend to prefer the spicy complexity of Israeli wines. In an effort to better resolve this debate, I formed a panel, together with my colleague and Director of Wine Education for Royal Wines Jay Buchsbaum, to taste through many of the top Israeli and California wines. Jay and I were joined by a NY-based wine industry veteran of 20 years and an Israel-based wine expert who was in NY at the time of the tasting and graciously participated.

The tasting was done blind, meaning all the wines were poured from paper bags to avoid any possible bias among the tasting panel. We sampled two to three wines per round, with each “round” pairing comparable wines (ie. same grape, style, year, etc).

The first round was a Rose´ round. The Israeli wine was the new Yogev Carignan/Malbec Rose´ by Binyamina and the California rose´ was the Baron Herzog White Zinfandel. This round featured one of our surprises of the night. Our shared expectations for the White Zin were low, given its association as a cheap, mass-produced wine. Sure enough, when the bags were removed and the wines were unveiled, “WOW” was a word used by the NY wine expert, who described “light candy notes” found in the Baron Herzog White Zin. The Yogev Rose´ was also well received with its dark pink hue and cherry flavors. The surprise favorite here was clearly the Baron Herzog White Zinfandel.

Round two was a Chardonnay round, and included three wines. From California was the Herzog Reserve “Russian River”, while Israel had two entrants, the Castel “C” Chardonnay and the Tzuba Chardonnay, both from the Judean Hills. Jay felt the Russian River was rich, with toasty oak and nice creaminess. Several of us found an interesting “popcorn” character in the Castel. This round also had a surprise favorite; the Tzuba Chardonnay which presented quite well and was described as “elegant and balanced” by the NY expert, while the Israeli expert was impressed with Tzuba’s “fruit shining through”.

The evening continued – and so does the suspense. Tune in next week for news of the continued debate and to find out the real winner!

Gary Landsman, AKA the “Wine Tasting Guy”, makes, sells, writes about and of course tastes wine. Presently doing PR/Marketing work for Royal Wines, you can contact Gary with any wine related questions at gary@winetastingguy.com.

Giveaway: Susie Fishbein’s Kosher by Design Teens & 20-Somethings

To enter to win Susie Fishbein's Kosher by Design Teens & 20-Somethings, either:
1. Subscribe.
2. If you are already a subscriber, send us a comment. We love to hear your thoughts and ideas.
3. Follow us on Twitter or tweet about this post to your followers
Contest Ends October 31st, 2010 12:01 a.m. PST.

It’s here and GKC has it! Susie Fishbein’s much-awaited new Kosher by Design Teens & 20-Somethings. (Official and complete review by GKC coming next week but we couldn’t wait to offer one to one lucky winner!)

Like her other books, it’s full of diverse recipes and gorgeous photos. I can’t wait to try the chocolate pretzel tart, the Tex-Mex Salad, and the Apricot Sesame Roast. Susie says, “This new cookbook equips young adults with knowledge and skills to create their own amazing foods, from a quick and delicious snack to a whole party.” The instructions are clear and its perfect for kids to adults with only basic kitchen equipment.

We asked her how she decided what to include in this book. “I simply write about what I like to eat. I like to keep things fresh and exciting in the kitchen. I look for inspiring ideas from countries that have interesting cuisine. I take an eclectic approach and end up with fun combinations.” That sounds a lot like what we like to do at GKC too.

Kosher by Design Teens & 20-Somethings also includes important tips for healthy eating, safety in the kitchen, essential utensils, and menu planning. Anyone with food sensitivities will appreciate the convenient sidebar symbols that indicate gluten-free, fat-free, dairy-free, and vegetarian recipes.

Submit here with a comment to enter to win or submit your favorite recipe that you or your kids make to share with our readers and get a double entry.

If you can’t wait to see if you win, here’s the special offer just for GKC this week. Readers receive a 10% discount on Teens and 20-Somethings and free shipping (in Cont. U.S.) on their entire ArtScroll order when they enter the coupon code KBDBLOG at checkout, Buy now

Peanut Noodles with Tofu


Serves 4 – 6

8 ounces spaghetti
½ cup pareve chicken stock or vegetable stock
1 garlic clove, minced
½ cup old-fashioned peanut butter
¼ cup sugar
½ teaspoon red chile flakes
3 tablespoons reduced-sodium soy sauce
14-ounce firm tofu, cut into cubes
1 English cucumber, cut into matchsticks
3 green onions, trimmed and thinly slice diagonally
½ cup cilantro leaves
1/3 cup roasted peanuts

Cook pasta in a large pot according to package directions. Drain and set aside.

Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber and pasta and toss to coat.

Transfer pasta to a serving bowl. Top with onion, cilantro and peanuts.

Lamb Shank Braised in Stout Gravy

By Chef Tyler Florence

Serves 8
2 tablespoons coriander seeds or 1 tablespoon ground
2 tablespoons fennel seeds or 1 tablespoon ground
1 tablespoon black peppercorns or 1 tablespoon ground
4 large lamb shanks (1 to 1-1/2 pounds each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 large white onion, cut into 1/2-inch pieces
3 celery stalks, cut crosswise into 1 1/2-inch lengths
2 carrots, peeled and cut crosswise into 1 1/2-inch lengths
1 small leek, halved, sliced crosswise, and washed well
6 garlic cloves, peeled
3 bay leaves, preferably fresh
1 (16-ounce) can San Marzano tomatoes, with their juices or other canned whole tomatoes
1 (6-ounce) can tomato paste
3 cups dry red wine
4 cups low-sodium beef broth
4 (12-ounce) bottles Guinness stout
1/4 cup chopped fresh thyme leaves
5 fresh marjoram sprigs
1 bunch baby carrots

Preheat the oven to 325 degrees. Combine the coriander seeds, fennel seeds and peppercorns in a small, heavy skillet. Toast over medium-high heat until the seeds are aromatic and slightly darker, about 2 minutes. Transfer to a spice grinder or use a mortar and pestle to grind to a fine powder. Alternatively, just mix the ground spices together. Rub each shank with a generous teaspoon of the spice blend and sprinkle with salt.
Heat about 3 tablespoons of olive oil in a large, wide, heavy pot over high heat. Add the shanks and brown on all sides, turning often, about 15 minutes. Remove the shanks from the pan. Add another 2 tablespoons of oil to the same pot, then add the onions, celery, carrots, leeks, garlic, and bay leaves. Saute over high heat until the vegetables start to soften and take on some color, about 15 minutes. Add the tomatoes, (crushing them by hand), tomato paste, and red wine. Stir to combine and cook for an additional 10 minutes over high heat. Add the beef broth and Guinness, then return the seared lamb shanks to the pot, nestling them into the liquid. Bring the braising liquid to a simmer, then cover the pot and slide it into the oven.
Braise the shanks for 2 1/2 hours total, adding the thyme and marjoram to the pot after 2 hours. The lamb should be tender and falling away from the bone.
While the shanks braise, place the carrots on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until nearly tender.
Transfer the shanks to a plate, then strain the braising liquid through a fine-mesh sieve (optional) . Return the sauce and shanks to the pot to combine. Serve with the gravy and the carrots.

Crunchy Cereal Trail Mix

1-½ cups puffed rice
1-½ cups puffed wheat
1-½ cups Wheat Chex cereal
1 cup puffed millet or muesli
1 cup rolled oats
1 cup shredded coconut
3 tablespoons unsalted butter or margarine
½ cup honey
1 tablespoon ground cinnamon
1 teaspoon salt

Preheat the oven to 400 degrees. Toss the puffed rice, puffed wheat, chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake for 5 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt. Pour the mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven and bake until golden brown, 3 to 5 minutes. Let cool completely and store in an airtight container.