I love granola. When I came across this recipe I was excited because it's got to be much healthier to make it at home. No preservatives and you can control how much fat and sugar goes into it. This is from my William Sonoma cookbook as well.
1/4 cup canola oil (I cut back on how much I use, and also have tried olive oil and it is still just as good)
1/2 cup grade B maple syrup (I don't know what the grades mean, but I used grade A pure maple syrup)
1/4 cup honey
1/4 tsp. salt
4 cups rolled oats
1 cup coarsely chopped almonds (Raw, I chopped each in 1/2 or 1/3)
Preheat an oven to 325°F. Lightly oil a 12-by-15-inch baking pan.
In a large bowl, whisk together the oil, syrup, honey and salt. Stir in the oats and almonds, mixing to coat them completely.
Spread the mixture evenly in the prepared pan and bake, stirring every 10 minutes, until golden brown, 30 to 35 minutes. Let the granola cool completely.
Store the granola in an airtight container at room temperature for up to 2 weeks. I like it with fresh fruit and yogurt.
Wednesday, May 18, 2011
Another breakfast recipe. With ricotta cheese. I just can't get enough of them. I adapted this one from a Tyler Florence recipe, but changed it to make it healthier and a little easier. But the original recipe is really yummy too. I borrowed this picture from a website I found off of google image search, as you can see.
Whole Wheat Crepes
1 C milk
1/4 C cold water
1 C whole wheat flour
2 T sugar
Pinch of salt
3 T butter, melted
Combine milk, water, eggs, flour, sugar and salt in blender. Blend on medium speed for 15 seconds, until batter is smooth. Scrape down the sides and pour in melted butter. Blend again for a few seconds to mix butter in. You can refridgerate for an hour, but I use it right away.
Heat a large skillet to medium heat and spray with Pam. Using 1/4 C, pour a scoop onto skillet and swirl around until bottom is covered in a thin layer. Cook until crepe sets and bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook on the other side for about 1 minute. Slide it onto a plate and continue using the rest of the batter. Should make about 8-10.
1 C ricotta cheese
8 oz cream cheese, softened (can use light, or less cream cheese and more ricotta)
3 T powdered sugar
Spread large spoonful on one end of crepe and roll up, folding in sides. Return rolled up crepes to pan to warm through. If desired, melt butter in pan first for a greasy but yummy blintze.
1 quart frozen strawberries, thawed or partially thawed
1/4 C sugar (or less)
1/4 C water
1 tsp cornstarch
Using a food processor, blend strawberries to get a chunky mixture (or smooth if you desire). Add to sauce pot with sugar, water, and cornstarch. Bring to a simmer and stir often, maybe 5-10 minutes. It will thicken as it cools down. Serve on top of crepes along with powdered sugar for dusting or whipped topping.
Monday, May 16, 2011
It's almost grilling season here so it's got me thinking of my favorite summer dishes. These burgers are my husband's favorite. My kids love them too. I always half this recipe for my little family of four (well, four and a half ;).
Sour Cream and Onion Burgers
2 lbs lean ground beef (I use 93% lean)
2 envelopes (1 oz each) onion soup mix
1 C sour cream (I use Light)
½ C dry bread crumbs
1/8 tsp pepper
8 hamburger buns
lettuce, if desired
Heat coals or gas grill for direct heat.
In large bowl, mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about ½ inch thick.
Cover and grill patties over medium heat 11-13 minutes, turning once, until no longer pink in the center (meat thermometer should read 160). Serve with buns and lettuce and ketchup and mustard if desired. Goes great with steak fries, or sweet potato fries.
Friday, May 6, 2011
I've been on a baked-pasta kick lately. This one is one of our favorites. Just make sure to half the recipe unless you are feeding eight people (or you want to eat the leftovers for three days).
12 oz spaghetti broken in pieces (I use whole grain)
5 TB butter or margarine
6 TB flour
3 cups chicken broth
1 cup light cream or canned milk (or regular milk works)
1 tsp salt, pepper to taste
1 cup fresh or canned mushrooms
5 TB minced green peppers
3 cups cooked, cubed chicken
2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
Cook spaghetti in boiling salted water until just tender. Do not over cook. Melt butter, blend in flour. Stir broth into flour mixture. Add cream (milk). Cook until mixture thickens and bubbles. Add salt and pepper. Drain spaghetti, mushrooms, green peppers, and cooked chicken. Turn into 9x13 flat casserole dish. Sprinkle with cheddar and then parmesan on top. Bake at 350 for about 30 minutes or until bubbly and the chesses are lightly browned.