Archive | March, 2011

You don’t have to hug a tree to love granola

31 Mar


I love granola. I mean what’s not to like about sweet crunchy whole grains mixed with fruit and nuts. I make granola a lot at work. I serve it to the kids to mix with yogurt and fruit. It holds up well without going stale and it can be flavored in so many ways. Since today is a very rainy day I figured it was a good day to play with the food in the house.

If your pantry is anything like mine, you have a few items in there that are partially used. I always seem to have a 1/4 cup of chocolate chips or a handful of nuts. I also seem to have an assortment of dried fruits left over from different recipes. Granola is great what to use up all those odds and ends. As with most things, granola is a technique. Once you’ve mastered the basics, you can tweak the ingredients to customize your mix.

Here’s the basic formula for granola:

2 cups old fashioned oats
1/4 cup maple syrup
2 tablespoons brown sugar
pinch of cinnamon
pinch of salt

Preheat your oven to 350. Combine all ingredients in a large bowl and toss until the mixture is crumbly and the syrup has been evenly incorporated. Spread on a cookie sheet and bake for 15-20 minutes. Be sure to stir the mixture every 5 minutes to prevent burning.

Below is a table of combinations to give you an idea of how you can mix and match flavors to make a personalized granola…

Basic Base Dry Goods Syrup Flavor 2nd Flavor Additives
oats no additional maple cinnamon brown sugar dried fruit
oats wheat germ agave pumpkin

pie spice

vanilla powder pecans
oats coconut honey cinnamon brown sugar dried fruit
oats shredded wheat honey nutmeg clove white chocolate chips
oats puffed rice agave espresso powder vanilla powder chocolate chips

Today I made a tropical granola… here’s the recipe:

2 cups oats
1/4 cup honey
2 tablespoons brown sugar
pinch of cinnamon
3/4 cup shredded coconut

Added after the base was toasted and cooled:
1/2 cup dried mango, torn into small pieces
1/2 cup banana chips
1/4 cup chocolate chips
1/2 cup honey roasted peanuts

I followed the above technique and viola, a yummy granola! I would also recommend using macadamia nuts instead of the peanuts or omitting the chocolate chips for a slightly healthier granola, but ce la vie… This is what you get what you’re cleaning out the pantry

Always thinking of the next meal

-Katie

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Lemon Chicken on the Grill

7 Mar

I love chicken. Seriously, I think I might have to join an “anonymous” group to get over this. I know there are a few chicken nay-sayers out there. They think chicken is boring and dry… why eat chicken when there’s juicy medium rare beef and fantastically fatty pork parts. To be honest, I have never ordered chicken at a restaurant. Well, maybe a chicken sandwich, but otherwise I keep to my own chicken. And not that I like to toot my own horn, but I make a damn good chicken.

Tonight I made grilled lemon chicken. Just as with roasting, when you grill the chicken whole, you get all the extra flavor of the skin and bones and drippings. In hind sight I should have taken pictures to demonstrate how to remove the backbone and keel bone of the chicken before you grill the chicken. I guess that means that I’ll have to do another post detailing it. Until then you can check out this page

The recipe is simple. Flatten the chicken and then drizzle with olive oil. Season with salt and pepper and then toss on a hot grill skin down. I sliced 2 lemons in half and thew them on the grill as well. Let the chicken cook for 5-7 minutes and then turn it 45 degrees. Allow the chicken to cook for another 10 minutes and the flip. Squeeze the lemons on the chicken and close the grill. Turn the heat to medium let the chicken cook for about 25 minutes or until the chicken is cooked to about 155 degrees. Then wrap the chicken in foil and let it rest for 10 minutes. Slice the chicken and re-season with lemon juice, salt and pepper. Serve hot.

This recipe works with thighs, breasts, whole chicken and wings 🙂

Always thinking of the next meal

-Katie

Strawberry and Rhubarb Galette

6 Mar

Nothing says spring to me like strawberries and rhubarb. And, now that I’m living in Florida, I have the pleasure of getting local strawberries. I’m sure I’ve bored you all before with my rants on fresh local ingredients, but the simple truth is… the shorter the distance between you and your food, the better.

I was in the grocery store this afternoon and the sale was 3 pounds of local strawberries for $5. I wasn’t really shopping for fruit. In fact, I was there getting a toothbrush, but I couldn’t resist this deal. The rhubarb was cleaned and broken down and conveniently merchandised right next to the strawberries. It was kismet. Dessert was a must for tonight.

I love making galettes. They are rustic free form pies that are less stuffy and finicky than traditional pies. The technique is simple enough. Just make a simple pie dough and roll it out on a cookie sheet. Place your fruit in the center of the rolled out dough and then fold the edges in toward the center. Brush the outside with egg wash and sprinkle with sugar. In this case I used pearl sugar. (The pearl sugar doesn’t melt so it gives the effect of salt on a soft pretzel.)

Here’s the full recipe. Make this soon, as rhubarb season is short and the frozen stuff just isn’t the same.

Strawberry Rhubarb Galette

For filling:1 pound strawberries, hulled
1/2 pound rhubard, cleaned and cut into 1/2 inch pieces
1/4 cup sugar

For crust:
1 1/2 cup AP flour
6 T butter, chilled and cut into small pieces
1 T sugar
1/2 t salt
1/2 t vanilla
1 egg
2 T water

Start by making the crust. Combine the dry ingredients together and then cut the butter into the dry ingredients with your fingers until the mixture resembles cornmeal. In a separate bowl combine the wet ingredients. Add the the wet to the dry and kneed to combine. Once everything is incorporated, chill the dough for approx. 30 minutes. While the dough is chilling, make the filling. Combine the fruit with the sugar and allow to macerate.

Preheat the oven to 375 degree. When the dough is chilled, roll it out into a 14-16 inch circle. place all of the filling in the center of the dough leaving a 3 inch border around the sides. Then fold the edges in toward the center leaving a 2 inch hole. Brush the dough with egg wash and sprinkle with sugar. Bake for 35-45 minutes or until the dough is GBD (golden brown and delicious.) Serve at room temp with either vanilla ice cream or whipped cream.

Always thinking of the next meal

-Katie