I've made multiple variations of Granola; mainly because I use whatever ingredients I happen to have in my pantry at the time and never work from a recipe. Each time I make it, I try to use different combinations of sweeteners and oats in an effort to create crunchy, slightly sweet, clumps of granola. After a few years of experimenting, I finally found the perfect pairing of ingredients.
Try it as a snack, in a bowl with milk or as a topping for a yogurt parfait.
Granola
1-18 oz container old fashioned oats (not quick oats)
7 oz (1/2 bag) sweetened flaked coconut
1 cup sliced almonds
1/2 cup ground flaxseed meal
2 t cinnamon
1/2 cup canola or vegetable oil
1/2 cup unsweetened applesauce
1/4 cup real maple syrup
1 cup dried cranberries, blueberries, cherries or diced apricots (optional)
Preheat oven to 325 degrees. Place a piece of parchment paper on top of an 18"x 13" cookie sheet. Make sure the paper overlaps all sides of the cookie sheet by at least 4 inches.
In a large bowl combine oats, coconut, almonds and flaxseed meal.
In another bowl add oil, applesauce, maple syrup and cinnamon. Whisk until well blended. Pour the liquid mixture on top of the oats and fold until oats are evenly coated.
Pour mixture out on to parchment paper, spreading in an even layer covering the entire cookie sheet. Bake for one hour, stirring every 20 minutes so that granola gets evenly toasted and does not burn.
Remove granola from the oven and allow to cool on cookie sheet. Once cooled, use parchment paper as a funnel to transfer granola to a bowl and stir in dried fruit or to transfer to a storage container.
GRANOLA
CORN CAKES
I love Martha Stewart's 'Everyday Food' magazine. It focuses on quick and easy recipes that are perfect for weeknight meals. The following Corn Cake recipe is simple and delicious. I recommend using fresh, sweet, summer corn. I served the cakes along side sauteed, spicy sausage and red peppers.
Corn Cakes
2 T + 1 t olive oil
3 cups corn
1/2 cup zucchini (diced)
1/4 t kosher or sea salt
1/4 t ground black pepper
2 stalks green onions, diced (white and green parts)
2 eggs
1/4 cup yellow cornmeal
2 oz crumbled goat cheese
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook 1/4 cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese.
NEW YEAR, NEW BABY, NEW RECIPES
Since this is my first post in the new year and since the arrival of my little one, Mason, I thought it appropriate to post a photo of him. I'm sure he will be the inspiration of many of my recipes this year.
With the busy times that come along with motherhood, I predict the theme of most of my recipes this year will be 'quick and easy'. My two new posts below, Carnitas and Israeli Couscous, are just that. Enjoy!
CARNITAS
I've been drawn to more and more slow cooking recipes in the past few months. They are easy to prepare since they usually only require one pot and don't require a lot of monitoring.
I don't have a slow cooker, but I do have a dutch oven that works great for these types of dishes. One of my favorite slow cooked recipes is Carnitas. As with most slow cooked recipes that use meat, the meat becomes extremely soft and tender and can be shredded quite easily.
This recipe uses Coca-Cola, which adds sweetness and a slight caramelization to the meat, that gives it a nice texture. I shred the meat and serve it in corn tortillas topped with Pico De Gallo
Carnitas
1 lb boneless pork shoulder
2 T olive oil
1 T brown sugar
1 t cumin
1 t paprika
1 t oregano
1/2 t cayenne pepper
1 bay leaf
8 oz Coca-Cola
Kosher Salt and Pepper
Preheat oven to 300 degrees.
Trim the fat from the pork. Cut meat into 3-4 inch cubes. Season well with salt and pepper.
Heat 2 T olive oil in dutch oven or heavy bottom pot (that is oven safe) over medium high heat.
Add the pork to the pan in a single layer. You may need to cook it in batches. Cook 4-5 minutes until browned on one side and then flip. Cook another 4-5 minutes or until browned on all sides. Remove from heat.
Add the brown sugar, cumin, paprika, oregano, cayenne pepper, bay leaf and cola to the pot. Stir to combine.
Cover the pot and bake in the oven about 1-1/2 to 2 hours or until the meat is very tender and can be shredded easily. Begin checking the meat after 1 hour of cooking, to ensure you have enough cooking liquid and the meat is not dried out. Shred the meat with 2 forks and serve.
ISRAELI COUSCOUS WITH APPLES AND CRANBERRIES
I love couscous for a number of reasons: It can be prepared in five minutes or less. Is versatile in that you can add a multitude of mix-ins to it. It can be eaten savory or sweet and it makes a great meal, snack or can even be eaten for breakfast.
I have generally used the traditional small grain couscous, but recently came across several Israeli couscous recipes and decided to give it a try. Israeli couscous is a larger grain, thus having more texture. It does take a bit longer to cook, but can still be made in less than fifteen minutes.
The following recipe is adapted from Giada DeLaurentiis. It pairs great with pork, since it is both savory and sweet.
Israeli Couscous with Apples and Cranberries (serves 4-6)
Couscous
2 T olive oil
2 cups Israeli couscous
4 cups low-sodium chicken broth
1 1/2 T chopped fresh rosemary leaves
1 medium apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted
Vinaigrette
1/4 cup apple cider vinegar
2 T maple syrup
2 T kosher salt
1/2 t freshly ground black pepper
1/4 cup olive oil
For the couscous
In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the rosemary, apple, dried cranberries, and almonds.
For the vinaigrette
In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
