Today is: November 1st, the day after Halloween, a chilly grey day in which I am working by a fire, the day that officially feels like Fall is over and winter has begun and most importantly it is a day for feasting on Halloween candy leftovers.Read More
I'm not sure what has gotten into me, but it is only 8:49am and I have accomplished more than I typically do by noon. I have baked a loaf of banana bread, finished a load of laundry, gotten the boys off to school, made a batch of hard-boiled eggs and Banana Blondies are in the oven. Whatever is going on, I like it! And my house smells AMAZING! Wanna come over?Read More
And just like that, my oldest boy enters first grade. This is a big year for him (and, uhhm, me...sniff). Will someone please tell him to stop growing up? He is now in school all day long, which means I need to start thinking ahead about what he will be putting into his body during the day.Read More
Do you ever take a series of photos of a particular food and forget that you took them? Only to find them, weeks later, screaming out to you from Lightroom? That's exactly what I did to these parfaits. And I feel terrible because they were delicious. I hope they can find it in their crunchy, creamy, fruity hearts to forgive me.
I had made this delicious granola as one of my challenge recipes, and knew that I wanted to throw it together with some other ingredients to create some sort of parfait. I pondered these parfaits in my sleep. I do that every so often. Ponder food in my sleep.
Here's what I did.
I purchased two of those convenient little 6-oz. containers of Greek yogurt and mixed about a tablespoon of honey in each container.
I put the yogurt-honey mixtures into the bottoms of two separate tall glasses.
I put a few spoonfuls of granola on top of the yogurt.
For the top layer of one parfait, I mixed together:
1 kiwi fruit, chopped
1/2 of a mango, chopped
1 pineapple slice, chopped
For the top layer of the other parfait, I mixed together:
4 strawberries, sliced
1/4 cup of blueberries
1/4 cup of raspberries
Easy, delicious breakfast served! Just like that.
This is Week #26 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
I talk to my husband about almost everything I make in the kitchen. "Guess what?! I'm making fruity ice cubes tonight!" He doesn't make me feel weird for being an obsessed foodie. Ok, sometimes he makes fun of my incessant cookbook-perusing, but it's all in good fun. A few days ago I made this granola recipe and I hadn't had a chance to tell him about it. The following morning he saw it on the counter and ate a big helping. It was cute how pleasantly surprised he was about finding it. I will admit that I'm not the hugest granola eater myself, but this stuff is good. Really really good. It is packed with flavor and nuts. I have many ideas for it in the very near future.
My first idea was to put it into a fruit parfait, which I will write more about in another post. My husband ate it as cereal. And we have also been snacking on it.
It is super easy to throw together.
Preheat your oven to 325 degrees F.
In a large bowl, toss together:
3 cups old-fashioned rolled oats
1/2 cup unsalted roasted peanuts
1/2 cup unsalted roasted almonds
1/2 cup unsalted roasted pumpkin seeds (I used walnuts in place of these)
1/2 cup unsalted roasted sunflower seeds
1/4 cup wheat germ
In a small bowl, dissolve 1 teaspoon of salt in 1 tablespoon of hot water.
3/4 cup honey
1/2 cup vegetable oil
Stir the liquid into the nuts and coat thoroughly. Spread the mixutre onto a large, rimmed baking sheet.
Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until it is nearly dry. Turn off the oven and prop the door open halfway. Let the granola cool in the oven, stirring often.
Toss the granola with:
1/2 cup raisins
Store in an airtight container for up to 3 weeks.