Saturday, November 20, 2010
Friday, November 12, 2010
*1 cup sunflower seeds(unsalted, raw)
*1.5 cups shredded unsweetened coconut
1 cup sliced almonds
1/2 cup pecans, cashews, or walnuts
1 cup raisins(I like golden or dried cranberries or apricots or apples)
2 Tbsp cinnamon
*3/4 cup canola oil
*3/4 cup maple syrup(Grade A amber)
1 tsp almond extract
*these are the items I hold constant-- all other ingredients can be substituted with other kinds of nuts, dried fruits, spices, and flavored extracts or just vanilla
Preheat oven to 250 degrees. Mix dry ingredients together in large bowl. Whisk wet ingredients together before mixing them into dry ingredients. Spread into the largest Pyrex pan you have like an 11 x 14 inch casserole. Push dried fruits down so they are covered by grains. Bake for 1 hour to 1.5 hours, until lightly golden. Allow to cool before breaking up. After it is completely cooled, store in an airtight container.
Post your favorite combinations!
Wednesday, November 10, 2010
1 cup lowfat chicken broth
1/2 cup toasted pecans
As you can see, I served this with leftover mashed potatoes just in case my kids didn't like it and the mashed potatoes were left on the plate!
Iron Skillet Succotash - Grilled Turkey Sausage- Sauteed Spinach
1 yellow onion- cut into 1/2 inch cubes
2 zucchini-cut into 1/2 inch cubes
1 yellow squash-1/2 inch cubes
1red bell pepper- 1/2 inch cubes
1 yellow bell pepper-1/2 inch cubes
1 10 ounce pkg shelled edamame
Friday, November 5, 2010
For years I have subscribed to Bon Appetit magazine. I credit their recipes and seasonal issues with most of my kitchen knowledge. My favorite column in the magazine is Fast, Easy, Fresh-formerly, 30 Minute Main Courses- you can see the attraction. So naturally I was thrilled when Bon Appetit compiled all these recipes into one cookbook. I LOVE THIS COOKBOOK! Most of the recipes have short ingredient lists, use fresh veggies and spices without unrealistically labor intensive prepping. These are our weeknight meals. My family loves the curries, roast chickens, red bell pepper pestos and soups.
Another go-to for recipes is Clean Food. My husband bought this for me during a Lenten pledge to eat better and we found that it was easy and tasty to use wholesome-healthier alternatives. I make a batch of Maple Nut Granola at least every two weeks and change it up with whatever nuts and dried fruits that are in the pantry.
And lastly, for basic reference material and classic recipes, The Joy of Cooking. The beginning of each chapter has a column that details the basic properties of the item in that chapter- how to purchase, different cooking methods and tips for preparation. I love the Pumpkin Pie, Sugar Cookies and Pesto Cheesecake from this book.
Over the next few weeks, I will be sharing some of my adaptations of these recipes and how to plan a menu around them. Stay Tuned
Thursday, November 4, 2010
OK--This meal looks impressive but here are the directions.
1)Wash the sweet potatoes and throw them in the oven on a cookie sheet at 375 degrees for at least an hour
2)Wash and pat dry the chicken(bone in, skin on whatever pieces you want) put in a baking dish with 1.5 to 2 inch sides, salt and pepper and dried oregano sprinkled on top put in oven at 400 degrees for 1hr10min(or with the sweet potatoes if you need to)
3)Wash asparagus, break off tough ends and put in microwave safe dish with water not quite covering it. Set it in the microwave but do not cook yet.
4)Salad-wash lettuce and leave to drain
5)Make salad dressing-olive oil, white balsamic vinegar, 1 clove minced garlic(mince 2 while you're at it, you need one for the spinach later) and a little dijon mustard.
WALK AWAY AND DON'T COME BACK FOR AT LEAST 30 MINUTES
Check sweet potatoes, stick meat thermometer in biggest piece of chicken
Add pecans to oven to toast for 10 minutes
6)Heat 1-2 TBSP olive oil in skillet with sides, add 1 clove minced garlic and saute on medium until you can smell the garlic. Add a whole bag of spinach, tossing until it completely wilts, turn off burner and cover.
7) Microwave asparagus about 6minutes.
1/4 cup almonds
White Balsamic Vinegar
2 cloves garlic