We really like this recipe. It's great for a change of pace in the granola world. We try not to eat cold cereal because 1. It's unhealthy, even the "organic" varieties. 2. It's WWWWAAAAYYYY cheaper!
I am the kind of cook that really thinks you should use what you have on hand. Don't let a recipe stop you! So, this recipe is pretty flexible.
6 TBS oil (butter, olive oil, coconut oil etc)
1 cup Peanut Butter crunchy or smooth (or almond butter---though if you use almond butter, I recommend extra honey)
1 cup honey
2 tsp vanilla
3/4 tsp salt
9 cups oats
1. Over medium heat warm the oil, honey and peanut butter. This is basically just to get it all smooth and melted, no need to simmer or boil.
2. Add the vanilla and salt and dissolve.
3. Add oats and stir until coated.
4. Place on a cookie sheet (you could use a 9X13 pan too, but you would need a couple of them) and put in the oven and bake at 375 degrees for 5-10 minutes. I don't like my granola crispy, so mine comes out at 5 mintues to cool, but you can leave it in closer to 10 if you like it more toasted.
Once it is cooled you can put it in a sealed container for 1-2 weeks or in the fridge longer. Honestly, I never have that problem, so I don't really know how long it would last! ENJOY!
Tuesday, July 27, 2010
Monday, July 26, 2010
Alicia's Awesome Staple Granola
Combine in a large bowl:
4 c rolled oats
1 c chopped nut
¾ t salt
½ c coconut
½ c seasame seeds
1 tsp cinnamon
Mix seperatley, then add to above mixture:
½ c honey
½ t vanilla
1/3 c oil
Mix thoroughly, spread on 2 large cookie sheets and bake @ 350 degrees for 20-25 min. I just let it get warm to melt the honey into it for 10-12 min. Add dried fruit if you like and our favorite is eating it with applesauce.
4 c rolled oats
1 c chopped nut
¾ t salt
½ c coconut
½ c seasame seeds
1 tsp cinnamon
Mix seperatley, then add to above mixture:
½ c honey
½ t vanilla
1/3 c oil
Mix thoroughly, spread on 2 large cookie sheets and bake @ 350 degrees for 20-25 min. I just let it get warm to melt the honey into it for 10-12 min. Add dried fruit if you like and our favorite is eating it with applesauce.
Saturday, July 24, 2010
Cream Cheese Frosting
This is not really healthy, but it sure was tasty on the pineapple cake recipe!
2 8 oz. packages of cream cheese
3/4 cup butter
4 tsp vanilla
5 cups of powdered sugar
Mixed everything thoroughly. Chill a couple of hours and then re-whip and frost! This would also be great with Almond extract, though I haven't tried it yet. :)
2 8 oz. packages of cream cheese
3/4 cup butter
4 tsp vanilla
5 cups of powdered sugar
Mixed everything thoroughly. Chill a couple of hours and then re-whip and frost! This would also be great with Almond extract, though I haven't tried it yet. :)
Pizza Crust Dough...SUPER FAST!
This pizza dough recipe is really great! You don't have to wait for it to rise and it has a nice flavor. It was really easy to work with and we really enjoyed it. Here you go!
2 1/4 tsp active dry yeast (I use SAF. Also, this is equal to one packet)
1 tsp white suar ( I used honey)
1 cup warm water (110 degrees F/45 Degrees C)
2 1/2 cups flour (original recipe called for bread flour, I used 1/2 whole wheat and 1/2 white...it would be great 100% whole wheat)
2 TBS Olive oil
1 tsp salt
Preheat the oven to 450 degrees. Dissolve the yeast, sugar and water. Let sit for around 10 minutes (it will be nice and creamy/foamy)
Stir in the rest of the ingredients and beat until smooth. Let rest for 5 minutes.
Now, the original instructions said to turn the dough onto a slightly floured surface and roll/pat into a round. I must admit, I am a lazy cook. I love to cook, but things like that I don't always do. What I did was I just shaped it into the best circle I could and then pressed it into a pan that had olive oil sprayed into it.
Spread with toppings and bake in oven for 15 minutes or until golden brown. If I am using toppings that really only need melted etc. (Like for Taco/Mexican pizza) then I put the crust only in first and bake it and then top and warm it.
This was a really tasty crust and got rave reviews from everyone that ate it! YAY!
The first time I made this, I was making it for a family of 8 that came over for dinner and for our own family of 6. I used about 6 pizzas. I quadroupled the batch and this was the math :)
9 tsp (3 TBS) yeast
4 tsp sugar
4 cups water
10 cups flour
8 TBS olive oil
4 tsp salt
2 1/4 tsp active dry yeast (I use SAF. Also, this is equal to one packet)
1 tsp white suar ( I used honey)
1 cup warm water (110 degrees F/45 Degrees C)
2 1/2 cups flour (original recipe called for bread flour, I used 1/2 whole wheat and 1/2 white...it would be great 100% whole wheat)
2 TBS Olive oil
1 tsp salt
Preheat the oven to 450 degrees. Dissolve the yeast, sugar and water. Let sit for around 10 minutes (it will be nice and creamy/foamy)
Stir in the rest of the ingredients and beat until smooth. Let rest for 5 minutes.
Now, the original instructions said to turn the dough onto a slightly floured surface and roll/pat into a round. I must admit, I am a lazy cook. I love to cook, but things like that I don't always do. What I did was I just shaped it into the best circle I could and then pressed it into a pan that had olive oil sprayed into it.
Spread with toppings and bake in oven for 15 minutes or until golden brown. If I am using toppings that really only need melted etc. (Like for Taco/Mexican pizza) then I put the crust only in first and bake it and then top and warm it.
This was a really tasty crust and got rave reviews from everyone that ate it! YAY!
The first time I made this, I was making it for a family of 8 that came over for dinner and for our own family of 6. I used about 6 pizzas. I quadroupled the batch and this was the math :)
9 tsp (3 TBS) yeast
4 tsp sugar
4 cups water
10 cups flour
8 TBS olive oil
4 tsp salt
Tuesday, July 20, 2010
Camping Food
Alicia again. We just got back from a visit with Melanie. We spent 5 days camping on Orcas Island. I thought it might be fun to post some of our camping favorites.
Navajo Tacos for 6
Dough
Place the following in a baggie labeled Navajo Tacos (Make sure you label or you will wonder what it is. Been there done that!)
1 1/2 tsp active dry yeast
2 1/4 tsp honey
1 1/2 tsp olive oil
4 1/2 cups flour (I use spelt)
1 1/2 tsp salt
Squirt a bit of Lecithin in there for good measure if you have it. Write on the baggie "add up to 1 3/4 cups water." I made this about an hour ahead of time and kneaded it in a bowl. I added 1 1/2 cups of water to start with and that was plenty.
Toppings
Can of chili (I actually made my own but let's keep it simpler)
olives
tomatoes
salsa
Vegenaise with dill mix (our ranch subsitute)
avacado (or a little packet of guacamole)
lettuce
corn
onions
I used a dutch oven tipped slightly and fried the bread in a small amount of coconut oil. I turned it with tongs and a pair of gloves. I always try to get the kids involved so they cut up the veggies and it was a hit! Half of the scones got eaten with honey. Yum!
Navajo Tacos for 6
Dough
Place the following in a baggie labeled Navajo Tacos (Make sure you label or you will wonder what it is. Been there done that!)
1 1/2 tsp active dry yeast
2 1/4 tsp honey
1 1/2 tsp olive oil
4 1/2 cups flour (I use spelt)
1 1/2 tsp salt
Squirt a bit of Lecithin in there for good measure if you have it. Write on the baggie "add up to 1 3/4 cups water." I made this about an hour ahead of time and kneaded it in a bowl. I added 1 1/2 cups of water to start with and that was plenty.
Toppings
Can of chili (I actually made my own but let's keep it simpler)
olives
tomatoes
salsa
Vegenaise with dill mix (our ranch subsitute)
avacado (or a little packet of guacamole)
lettuce
corn
onions
I used a dutch oven tipped slightly and fried the bread in a small amount of coconut oil. I turned it with tongs and a pair of gloves. I always try to get the kids involved so they cut up the veggies and it was a hit! Half of the scones got eaten with honey. Yum!
Thursday, July 15, 2010
German Pancake Recipe
This is our traditional Sunday breakfast!
1 cup milk
1 cup flour
6 eggs
1 tsp vanilla
dash of salt
Preheat oven to 425 and melt butter in the 9X13 pan you intend to use. I usually use 1/4-1/3 of a cube of butter to melt. Depending on how big the recipe I do is.
I have successfully increased this by 1 1/2 times. I also double it and use my great big pan that I have, it isn't a 9X13, I am unsure of the size.
We then sprinkle powdered sugar, maple sugar or date sugar over the top of them. YUM YUM!
1 cup milk
1 cup flour
6 eggs
1 tsp vanilla
dash of salt
Preheat oven to 425 and melt butter in the 9X13 pan you intend to use. I usually use 1/4-1/3 of a cube of butter to melt. Depending on how big the recipe I do is.
I have successfully increased this by 1 1/2 times. I also double it and use my great big pan that I have, it isn't a 9X13, I am unsure of the size.
We then sprinkle powdered sugar, maple sugar or date sugar over the top of them. YUM YUM!
Pineapple Cake Recipe
This recipe is nearly the recipe that my mother-in-law gave me. It's delicious and we enjoy it a lot. It doesn't really need the frosting in our house, but in some homes it might. I have made it with and without nuts, it is wonderful either way. It is vegan without the frosting as well.
2 C flour (whole wheat or white)
2 c Sugar (or 1 1/2 cups honey)
2 eggs (or liquid lecithin)
2 tsp soda
2 tsp vanilla
1 20 oz. can crushed pineapple (no need to drain, dump it all in)
1/2 tsp salt
Pecans or other nuts (optional)
Combine above and beat on high 3 minutes.
Pour into prepared a 9 X 13" cake pan.
Bake at 350 for 30 - 35 min.
Cream Cheese Frosting: (or use whipped cream)
8 oz. cream cheese
1/2 cube butter or coconut oil
2 C powdered sugar
Beat & spread.
2 C flour (whole wheat or white)
2 c Sugar (or 1 1/2 cups honey)
2 eggs (or liquid lecithin)
2 tsp soda
2 tsp vanilla
1 20 oz. can crushed pineapple (no need to drain, dump it all in)
1/2 tsp salt
Pecans or other nuts (optional)
Combine above and beat on high 3 minutes.
Pour into prepared a 9 X 13" cake pan.
Bake at 350 for 30 - 35 min.
Cream Cheese Frosting: (or use whipped cream)
8 oz. cream cheese
1/2 cube butter or coconut oil
2 C powdered sugar
Beat & spread.
Banana Drop Cookies
½ c butter (or coconut oil)
1c honey
2 eggs
½ t vanilla
2 m bananas
2 C Whole wheat flour
1 t baking powder
½ t cinnamon
1/4t baking soda
¼ t salt
¼ t cloves (I also use an equal amount of nutmeg)
Mix wet ingredients (first 5 ingredients)then add the dry.
Bake at 350 for 10 12 min
You can also glaze these cookies, but my kids like them right off the rack!
1c honey
2 eggs
½ t vanilla
2 m bananas
2 C Whole wheat flour
1 t baking powder
½ t cinnamon
1/4t baking soda
¼ t salt
¼ t cloves (I also use an equal amount of nutmeg)
Mix wet ingredients (first 5 ingredients)then add the dry.
Bake at 350 for 10 12 min
You can also glaze these cookies, but my kids like them right off the rack!
Garlicky Oven Fries!
10 cloves garlic, minced
3/4 cup olive oil
salt and pepper
a dash of Herbes de Provence or Italian Seasoning (powdered thyme, bay, rosemary, oregano)
6 Yukon Gold potatoes, peeled and kept in water to preserve color
Preheat oven to 375 degrees. Mix the garlic, oil, salt, pepper and Herbes de Provence in a bowl.
Cut peeled potatoes in half lengthwise and make 3 to 4 wedges from each half.
Put potatoes in the bowl with olive oil mixture and toss to coat.
Arrange potato wedges on a sheet pan one by one so that the point of each wedge faces up and the rounded part is on the pan.
Cook in the oven until tender and brown - about 45-55 minutes.
3/4 cup olive oil
salt and pepper
a dash of Herbes de Provence or Italian Seasoning (powdered thyme, bay, rosemary, oregano)
6 Yukon Gold potatoes, peeled and kept in water to preserve color
Preheat oven to 375 degrees. Mix the garlic, oil, salt, pepper and Herbes de Provence in a bowl.
Cut peeled potatoes in half lengthwise and make 3 to 4 wedges from each half.
Put potatoes in the bowl with olive oil mixture and toss to coat.
Arrange potato wedges on a sheet pan one by one so that the point of each wedge faces up and the rounded part is on the pan.
Cook in the oven until tender and brown - about 45-55 minutes.
Rice Porridge
This is for about 1 serving, I always double/triple it.
¼ cup rice flour
½ cup water
1 cup milk (or soy milk)
A dash of salt
Boil water and milk slowly adding the rice flour until it thickens. Top with honey or maple syrup after putting in serving bowls. If you don’t wash your pan right away, this becomes GLUE, so don’t leave it too long!
¼ cup rice flour
½ cup water
1 cup milk (or soy milk)
A dash of salt
Boil water and milk slowly adding the rice flour until it thickens. Top with honey or maple syrup after putting in serving bowls. If you don’t wash your pan right away, this becomes GLUE, so don’t leave it too long!
Summer Macaroni Salad
A friend gave me her recipe, it's one she came up with on her own.
2 cups uncooked macaroni (or 4 cups cooked)
2 cups cottage cheese/feta cheese/cheddar cheese or any other cheese
1 can diced tomatoes OR same amount fresh
2 cucumbers diced (optional)
2 six ounce cans tuna or chicken chunks
Oregano to taste
Basil to taste
Olive oil (a few shakes)
Sliced olives (I use 2 cans)
Sliced green onions
Mix and eat. Great served warm or chilled. I like it after it has been refrigerated for 6 or more hours.
2 cups uncooked macaroni (or 4 cups cooked)
2 cups cottage cheese/feta cheese/cheddar cheese or any other cheese
1 can diced tomatoes OR same amount fresh
2 cucumbers diced (optional)
2 six ounce cans tuna or chicken chunks
Oregano to taste
Basil to taste
Olive oil (a few shakes)
Sliced olives (I use 2 cans)
Sliced green onions
Mix and eat. Great served warm or chilled. I like it after it has been refrigerated for 6 or more hours.
Crispy top potatoes
Melt ½-1 cube butter in the bottom of a 9X13 pan, sprinkle enough grated parmesan cheese to kind of soak up the butter, I then sprinkle garlic and herb powder across the bottom and sometimes onion salt (I am a HUGE fan of garlic and onions) then slice potatoes about 1-2 inches thick and place (face down if it’s an end) into the mixture. Bake at 350 for 40-60 minutes. These are so tasty. I actually use them for a meal sometimes, but really they should be side dish.
BBQ Tofu :)
Hey everyone!
Don't be turned off by the name, this stuff is DELISH! Even meat eaters have enjoyed it!
1. First purchase extra firm tofu. My friend swears by “soy boy” brand, but I didn’t see it and have great results regardless.
2.Freeze overnight (at least) and then thaw completely. This step changes the texture of the tofu. This means you have to think ahead or buy some and keep it in your freezer.
3. You then steam the tofu (this step could be omitted, but I have heard rumors that if you don’t cook it completely it can give you a tummy ache) and then squeeze the extra liquids out.
4. Cut it up. I slice the tofu through the middle and then cut into triangles.
5. Pour your favorite BBQ sauce and ketchup onto them and let them marinade. 12 hours is best, but I have done it with only 2 hours for us. My friend doesn’t always have time to marinade it and when she doesn’t then she adds extra salt.
5. Then put in a pan with the sauce (I have to add extra) and warm clear through.
It is really great in pita pockets or wraps with avocados. We like it with homemade guacamole. It’s also nice with fresh tomatoes….use your imagination!
Don't be turned off by the name, this stuff is DELISH! Even meat eaters have enjoyed it!
1. First purchase extra firm tofu. My friend swears by “soy boy” brand, but I didn’t see it and have great results regardless.
2.Freeze overnight (at least) and then thaw completely. This step changes the texture of the tofu. This means you have to think ahead or buy some and keep it in your freezer.
3. You then steam the tofu (this step could be omitted, but I have heard rumors that if you don’t cook it completely it can give you a tummy ache) and then squeeze the extra liquids out.
4. Cut it up. I slice the tofu through the middle and then cut into triangles.
5. Pour your favorite BBQ sauce and ketchup onto them and let them marinade. 12 hours is best, but I have done it with only 2 hours for us. My friend doesn’t always have time to marinade it and when she doesn’t then she adds extra salt.
5. Then put in a pan with the sauce (I have to add extra) and warm clear through.
It is really great in pita pockets or wraps with avocados. We like it with homemade guacamole. It’s also nice with fresh tomatoes….use your imagination!
Heavenly Green Dream Cool Summer Treat!
Hello everyone!
I am sure that someone somewhere has probably already come up with this recipe, but I LOVE IT! When I was in college I had a couple of roomates that lived in the Philippines and said that avacados were used as a sweet fruit, not a savory fruit. They made me a milkshake with them that was SOOOO tasty! So, since I have had the blessing of having some wonderful avacados I wanted to share the recipe that I came up with!
1 ripe avacado
1 cup coconut milk
2 TBS or so of honey
1/3 or a vanilla bean (or you could use vanilla extract)
8-10 ice cubes
Put in blender and blend until smooth and fluffy. Wow, this was so tasty for us. I like to do everything but the ice until it is blended really well. I did not take the vanilla bean seeds out, I just stuck the WHOLE of it in there and blended it. Then I add the ice cubes, it is so tasty! Let me know if you try it and let me know what you think!
I am sure that someone somewhere has probably already come up with this recipe, but I LOVE IT! When I was in college I had a couple of roomates that lived in the Philippines and said that avacados were used as a sweet fruit, not a savory fruit. They made me a milkshake with them that was SOOOO tasty! So, since I have had the blessing of having some wonderful avacados I wanted to share the recipe that I came up with!
1 ripe avacado
1 cup coconut milk
2 TBS or so of honey
1/3 or a vanilla bean (or you could use vanilla extract)
8-10 ice cubes
Put in blender and blend until smooth and fluffy. Wow, this was so tasty for us. I like to do everything but the ice until it is blended really well. I did not take the vanilla bean seeds out, I just stuck the WHOLE of it in there and blended it. Then I add the ice cubes, it is so tasty! Let me know if you try it and let me know what you think!
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