Granola

For my one and only devoted follower....

This recipe is pretty basic and is easily adapted to your preferences. It was my go-to midnight snack while pregnant and truth be told, it still is! I like it best straight out of the oven when it is still warm with a little milk poured over it, but it's pretty delicious with homemade yogurt and fruit too! Or by the handful. Dang it, it's just good, okay? You're going to have to make it yourself to see!

Granola
6 cups rolled oats (or any combination of rolled grains)
2 cups flour (soft white whole wheat is preferred)
1 cup unsweetened flaked coconut
1 cup raw wheat germ
2 cups nuts
1 cup oil - olive oil, melted coconut oil, or butter
1 cup honey
3/4 cup olive oil
1 Tbsp vanilla
2 tsp sea salt
1 Tbsp cinnamon
2 cups dried fruit
Optional: 2 Tbsp acid medium (whey, lemon juice, yogurt, kefir, apple cider vinegar, or cultured buttermilk)

Soaked version: Combine acid, water, oil, honey, flour, oats, and wheat germ. Cover and allow to sit at room temperature for at least seven hours, preferably 12-24 hours. Add all remaining ingredients except dried fruit. Spread mixture on two cookie sheets and bake for one hour at 250 degrees, stirring every 15 minutes.

Unsoaked Version: Combine oats, flour, coconut, flax seed meal, and nuts in a large mixing bowl. In another bowl, combine water, oil, honey, vanilla, salt and cinnamon. Spread mixture on two cookie sheets and bake for one hour at 250 degrees, stirring every 15 minutes.

Don't be tempted to bake your granola longer. It will crisp up as it cools, so it may seem a little soft when you first take it out of the oven. Add your dried fruit and enjoy!

Some of my favorite fruit-nut combinations:
Blueberry-Pecan with a little lemon zest.
Blueberry-Walnut.
Cranberry-Almond. Add 1 tsp almond extract and a little orange zest! Yumm!
Apple-Raisin-Walnut, a classic. Also good with apple juice or cider in place of the water.
Peach-Almond.
Cherry-Almond.

What's your favorite way to eat/flavor your granola?

Grilled Balsalmic Chicken with Brown Rice Salad and Grilled Garlic Scapes

Phew... just saying that is a mouthful! Wait until you get it all on your plate!

I find that I am a much more adventurous cook when my husband is away. It's probably got something to do with the first time I tried to cook him a meal and how utterly disastrous it was. I'd chosen a simple dish - herb stuffed roasted turkey breast - or something like that. Well unfortunately, Safeway was out of cilantro. They did, however, have lots of really great looking parsley and it was on sale! Really, how different can two green, leafy herbs be?! So I subbed the parsley for the cilantro. Needless to say, we ate out that night, but only because I literally took the plate away from him and dumped it in the trash! I have only had a handful of recipes come out so terribly that I considered them inedible, but each time I have had to pry the food out of his hands. Don't get me wrong, I'm grateful he's not a picky eater, but am equally hard pressed to get a wow out of him so when he's away I play - in the kitchen! ;) I'm pretty sure this meal will get a wow when I fix it for him (hint hint Honey!).

"Wow!"

Balsamic Grilled Chicken
This recipe is the result of combining several others, so I can't really credit anyone in particular nor can I fully accept the credit myself. I have to say that this is probably the best chicken I have ever made and possibly ever eaten. The chicken was moist and flavorful throughout, not just the outer edges. I absolutely loved it! As I was assembling the marinade I felt like there were a lot of different flavors going on and wasn't really sure how I'd feel about the end result. My usual philosophy is that food is supposed to taste like what it is, or less is more. Olive oil, salt and pepper are my usual M.O., but I was really very pleasantly surprised and will definitely be making this again! 

Ingredients 
4 Boneless, Skinless Chicken Breast
1/2 cup water
1/4 cup olive oil
1 (generous) tbsp balsamic vinegar
2 tsp dried onion flakes
1 tsp each: marjoram, thyme, rosemary and oregano
2 tsp ground mustard
1 tsp sea salt
1 tsp fresh black pepper

Mix olive oil, balsamic vinegar, herbs, salt, pepper and onion flakes in 1 gallon resealable plastic bag along with chicken Allow chicken to marinate for at least 1/2 hour. Heat grill place chicken on grill and sear both sides.

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Brown Rice Salad
Loosely based on Whole Foods Markets' recipe

This is one of those really great recipes that doesn't really require measurement. It's also very adaptable to what you like, have on hand, and need to use up. It was a great way for me to use up some leftover rice! It was beautiful, colorful and very refreshing. You could also try using any cooked grain in place of the rice - Israeli cous cous would be nice!


Ingredients
2 1/2 cups cooked brown rice
1/2 cup chopped carrots

1/2 cup sliced radishes

1/2 cup chopped bell pepper (whatever color you have/prefer)
1/2 cup chopped celery
1/2 cup chopped red onion
1 cup frozen peas
1/4 cup chopped watercress
1 tablespoon honey
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon coarse ground Dijon mustard
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper 

Combine all ingredients into a large bowl and toss gently to combine. Serve immediately or chill until ready to serve.

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Grilled Garlic Scapes

Oh. My. Word. I'd invited a friend over for dinner and when I bit into these I was glad she'd declined because I wouldn't have wanted to share!! I am convinced that garlic scapes are the best thing that God created for us to eat! I am absolutely in love!! I only just recently heard about them from my CSA farmer, which served to build quite some anticipation. When I picked up my box today, I knew I'd be making them for dinner. I would have to say that its somewhere between a green onion and asparagus with a mild garlic undertone. You just have to hunt them down and try them for yourself. I mean it. Right now!! This is probably the simplest way to prepare them and since it's the only way I have ever had them prepared, I'd have to say it's the best!

Ingredients

Garlic scapes

olive oil

Sea salt

Fresh cracked pepper  

Wash scapes. Drizzle with oil, salt and pepper and toss to coat. Grill over medium flame until tender and just slightly charred, about 5 minutes.

Enjoy!

Pumpkin 2 for 1

I have several freezer bags of pumpkin that I put away last Fall and need to use up before the next crop is ready, so I have been looking for creative ways to use it up. I don't usually explore beyond the safety of my favorite pumpkin muffins, so I really had to stretch myself here. I tried two different recipes and am so glad that I did. I am more excited about this Fall's pumpkin crop than I have been in years! And yes, I do realize it is only June.

The first recipe I tried was pumpkin pancakes. I consider myself a connoisseur of pancakes and these were hands down THE best pancakes I have ever eaten! The texture was inexpressibly wonderful! You just have to try them! I used yogurt as opposed to buttermilk. I imagine that if you use buttermilk you will need less additional liquid to thin the batter to the desired consistency than I needed. The recipe made enough for four servings, which could have easily been stretched to six if I'd served eggs and bacon or sausage.

Pumpkin Pancakes
adapted from Trying it Traditional

• 1 cup whole wheat flour
• 1 cup cultured buttermilk or yogurt
• 1/2 cup pumpkin puree
• 1 egg
• 1tsp baking soda
• 1 Tbsp butter, melted
• 1 Tbsp honey
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp cloves
• Additional milk or buttermilk as needed

1. Combine flour with yogurt or buttermilk the night before you plan to make the pancakes. Allow to sit at room temperature to soak for at least 12 hours.
2. Combine all remaining ingredients.  Add milk to get the proper consistency for pancakes (this varies depending on your pumpkin puree, yogurt vs buttermilk, personal preference, etc. 
3. Serve with butter, a sprinkle of cinnamon, and real maple syrup.

 
The second recipe I made was inspired by Tracey's Culinary Adventures. I felt like the pumpkin flavor was much more noticeable in this application and I loved the texture it gave to the oatmeal. I didn't add any nuts or dried fruit because I was aiming for a pumpkin pie taste and texture combination. I think I nailed it!

Pumpkin Pie Oatmeal

• 1 cup thick rolled oats
• 1 Tbsp whole wheat flour
• 1 cup water
• 1 Tbsp acid medium (whey, cultured buttermilk, yogurt, kefir, or lemon juice)

Combine and cover. Soak at room temperature for 12-24 hours.

• 1 cup whole milk
• 1 cup pumpkin puree
• 1/4 tsp sea salt
• 1/4 tsp each: cinnamon, nutmeg, cloves and ginger

Combine all ingredients with soaked oats in a medium sauce pan. Bring to a boil over medium-low heat and simmer for 10-15 minutes or until done. Serve with butter and real maple syrup, or if you want to really indulge  - some freshly whipped cream!

I had a little bit of this leftover, but not quite enough for a serving so this morning I added it to a smoothie with spinach, frozen mixed berries, a banana, yogurt, and a splash of apple juice - oooooh my goodness it was delicious! My one year old had two glasses before I could finish mine!

Chicken and Dumplings

One of the first meals I ever prepared for myself was the recipe for Chicken and Dumplings on the Bisquick box. Over the years I made adaptations, first adding thyme and then other spices, and eventually making my dumplings from scratch with whole wheat flour. It is still one of my all time favorite comfort foods and I'd like to think that I have come up with a recipe that never fails, but the truth is that no matter how many times I make it its always slightly different! I still can't figure out if the dumplings are supposed to be chewy and gummy or biscuit-y. I have given up trying to achieve either one because I love them both ways.

A friend recommended this recipe, which is pretty different from the way I would normally make my chicken and dumplings so I decided to give it a shot. My one-year old seemed to really like it, so it scored bonus points there! I, on the other hand, thought it could use a little work. I do plan to make it again, but next time will add a bay leaf to my simmering vegetables and will try boiling my dumplings in the broth instead of baking them, which is how I'd normally make them. I may try to bake them again, but in the future I would add a few tablespoons of flour to the milk before adding it to the filling to thicken it and make it more gravy-like. It doesn't seem like that should be called chicken and dumplings though, that seems a lot more like chicken pot pie. Whatever it will be called, I'm sure it will be good.

Chicken and Dumplings
Adapted from Passionate Homemaking

Note: Except for the dumplings, there is really no need to be exact in your measurements. Just eyeball it and save yourself the dishes!

Ingredients for filling -
4 carrots, chopped
1 onion, chopped
3 celery stocks, chopped
1 cup peas
2 cups chicken broth
2 tbsp butter
2 boneless skinless chicken breasts
1 1/2 tsp garlic powder
1 1/2 tsp thyme
1 tsp sage
2 tsp salt
1 cup milk

Ingredients for dumplings -
2 1/4 cups flour (I used 1 cup hard white wheat, 1 cup soft white wheat and 1/4 cup barley flour)
1 cup cultured buttermilk
3 Tbsp butter
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Instructions

1. Combine flour, buttermilk, and melted butter. Cover and soak overnight or approximately 12-24 hours.
2. Saute all vegetables excluding peas in butter and spices for approximately 5 minutes. Add broth and heat to a boil. Add two chicken breast and simmer until cooked, about 15 minutes. Remove chicken and chop.
3.  Add milk, chicken and peas to skillet. Stir to combine. Pour into a 13×9 baking dish.
4. Add remaining ingredients to soaked flour. Scoop dumplings by rounded tablespoon onto the top. 
5. Cook for about 18 minutes at 425 degrees.

Soaked Whole Wheat Pancakes

Supposedly soaking your whole grains before eating them is better for you, read about it here - Kitchen Stewardship - How and Why to Soak Whole Grains, try it, and decide for yourself. I can say that in the few weeks that I have been trying to eat (mostly) soaked grains I feel fuller after a smaller meal, have lost a few pounds and generally I am happier, but maybe that has more to do with the sun finally making an appearance. I have noticed that when I soak my grains they have a sourdough-like smell and flavor to them that I do enjoy, but have had to adjust to in some applications.

On to the important stuff - I seriously LOVED this recipe and will definitely be making it again. I made the batter according to the directions below, but added mix-ins to order - chocolate chip, banana, huckleberry, and huckleberry-banana! The recipe said that the pancakes take longer to cook than regular pancakes, but I didn't find this to be true. It also make a ton! I fed two adults and four kids and still had leftovers with one batch!

Soaked Whole Wheat Pancakes
From The Nourishing Cook, originally from Norishing Traditions.

Ingredients
2 cups freshly ground soft white wheat
2 cups cultured buttermilk
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons butter, melted

Instructions
Soak flour in buttermilk on the counter for 12-24 hours. After soaking time, stir in other ingredients and add water to desired consistency (When I made my last batch of butter I saved the water from my first wash and used it here). Cook on a hot, oiled griddle or cast iron skillet.

Baked Oatmeal

Organic oats in the bulk bins at Super1 are $0.89/lb and a pound goes a long way in our house! This is probably why we've been having oatmeal for breakfast almost daily for the last few weeks. It's also easy to fix, delicious and very nutritious. I have been having my plain old oatmeal with frozen berries and honey; brown sugar and cinnamon; strawberries, bananas and cream; and my newest obsession - with bananas, walnuts and maple syrup! Even with all of the possibilities, I was starting to get a little bored with breakfast so I went out looking for oatmeal recipes and found LOTS to choose from. I've done muffins and granola in the past, but was looking for a different application. I decided to try a baked oatmeal recipe that didn't seem all that different from my usual flavor choices

I really, really liked this recipe and am very excited to share it with you. I scaled down the original from Nourished Kitchen to suit my family's size and what we had on hand in the pantry.

Ingredients 
1/2 lb thick rolled oats
1/2 cup walnuts
1 tbsp whey  for soaking
2 tbsp whole wheat flour
3 eggs
1 cup milk
1/8 cup maple syrup
½ cup raisins
1 generous tbsp cinnamon
1/8 cup butter, plus extra for greasing baking dish

Instructions

1. Pour the oats, flour, and walnuts into a glass bowl.
2. Add whey and enough water to cover. 
3. Cover with a towel or plastic wrap and allow to soak overnight.
4. In the morning, drain off as much water as you can. Don't worry about losing some of your flour, it's job is done.
5. Preheat the oven to 375 degrees Fahrenheit and grease a 9 x 9-inch square baking pan with butter.
6. Beat together eggs, milk, and maple syrup.
7. Pour the egg mixture over the soaked oats and nuts, stir to combine.
8. Add raisins, cinnamon and melted butter.
9. Pour into greased baking pan and spread it out.
10. Bake for 20 to 30 minutes or until a knife inserted into its center comes out clean.
11. Let it rest for five to ten minutes before serving.