Archive for October, 2009

Fruit and Nut Granola

October 23, 2009 at 3:47 pm · Filed under Calling all kids! ·Tagged , , ,

I love a recipe that comes together so simply and the finished product yields fantastic tasting (and smelling) results.  If that combo wasn’t enough, it can also be used to enhance other recipes.  Love that!

Homemade granola is super simple and you can involve your children in measuring out the ingredients and stirring it.  You’ll need to pull out the pan from the oven at the half-way point during baking (probably just for the adults to do) but they’ll enjoy adding in the dried fruit at the end of the baking time. 

Keep this on the counter for a quick snack and/or to add to your morning yogurt.  You won’t be disappointed.   And, while you’re thinking about making your own granola, do check out this recipe on the Whole Foods Market website.

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Fruit and Nut Granola Recipe

4 cups old fashioned oats

1/2 cup flax seeds (I used Nature’s Path Organic Flax Plus flaxseeds)

1/2 cup light brown sugar

1 tsp ground cinnamon

1/2 tsp salt

couple pinches of nutmeg

1/2 cup canola oil

1/2 cup honey

1 1/2 tsp pure vanilla (no imitation vanilla, please)

1/2 cup whole almonds

1/2 cup pecans, chopped

1 cup raisins

1/2 cup banana chips

1/2 cup apricots, chopped

Method

Pre-heat oven to 325 degrees.

In a large mixing bowl, combine oats with brown sugar, flax seeds, cinnamon, nutmeg, salt and both types of nuts.  Set aside.  In a heavy-bottomed sauce pan, combine oil and honey with whisk over medium-low heat.  Add vanilla and stir.  Remove from heat.

Add wet ingredients to dry ingredients.  Stir until thoroughly combined.  Spread granola onto baking sheet.  Bake in pre-heated oven for 15 minutes.  Remove from oven and stir granola.  Spread out in one layer after stirring.  Return baking sheet to oven and bake for 10-15 more minutes. 

Cool completely.  Add dried fruit and combine.   Store in airtight container.

Kitchen Note:  Use any combination of dried fruits and nuts that you’d like.  Add granola to yogurt  or as a topping for ice cream or frozen yogurt.  Makes a great snack on its own or a good addition to your child’s lunch box.

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Beef Stew with Red Wine and Mushrooms

October 16, 2009 at 12:28 pm · Filed under Beef ·Tagged , , , , ,

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This recipe is similar to my first beef stew post, but has a few less ingredients but still has the same bold flavors that most of us enjoy in a beef stew recipe.  It will also make your home smell amazing as it simmers on your stove top.

I made this a couple of weeks ago for my family.  My youngest ate the carrots, but the older ones at everything except the mushrooms (with lots of egg noodles resting underneath).  I’ve left out the onions in this stew recipe as I realize there are more than a few onion-haters out there.  Personally, I happen to be a big fan (definately my father’s daughter).

Beef Stew with Red Wine and Mushrooms

1/4 cup flour

Kosher salt and fresh ground black pepper

3 lbs beef stew meat, cut to 1 1/2-inch pieces

1 tbsp unsalted butter

1 tbsp olive oil

1 cup red wine

32-ounces beef broth or stock

2 tsp paprika

1/2 tsp oregano

2 bay leaves

4 large carrots, peeled and cut on the diagonal into 1-inch thickness

1 container of sliced mushrooms (white or cremini, your choice)

Method

 Combine the flour with salt and pepper in a shallow dish.  Dredge beef in seasoned flour, shaking off excess. 

In a large stock pot, heat butter and oil over medium-high heat.  Working in batches, brown beef on all sides in stock pot.  This may take up 7-8 minutes per batch.  Return beef to pot.  Add wine and broth (or stock, if using)and bring to a boil.  Lower heat and add paprika, oregano and both bay leaves.  Cover pot and simmer for 1 hour. 

Uncover pot and add carrots and mushrooms.  Cover pot and simmer for 45 minutes or until carrots are tender.

Kitchen Note:  Do not crowd the pot when browning the beef.  Crowding limits the beef from browning on all sides.  Browning is part of what will give your stew great flavor.

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Sloppy Joes in a Hurry

October 15, 2009 at 6:01 pm · Filed under Beef, Calling all kids! ·Tagged , , , ,

sloppy joes 003While I admit this is no food-stylist-arranged photo here (obvious, I know), I  hope you’ll take a look at this recipe and method below. 

It comes together rather easily and there is no long simmer time or lots of steps.  You can shorten the ingredient list or toss in what you have on hand (diced red or green bell pepper would be nice additions).

And one more thing, it re-heats beautifully the next day for lunch (or freeze it in a freezer-safe container for up to 1 month).

 Sloppy Joes

1 1/2 lbs lean ground beef

1 small onion, diced

1 14-ounce can petite diced tomatoes (drained)

3/4 cup ketchup

1 tsp prepared Dijon mustard

1 tsbp liquid smoke

1 tsp dried basil

1 tsp chili powder

3/4 cup frozen corn (I used Green Giant shoepeg corn)

Kosher salt to taste

Method

In large saute pan over medium-high heat, brown beef and onions together.  Stir and break up beef.  Cook until no pink remains.  Drain, if necessary.

Add next 7 ingredients and stir to combine.  Lower heat to medium and simmer 10 minutes until heated through.  Serve on rolls.

Kitchen Note:  You can add 1-2 tbsp brown sugar and eliminate liquid smoke to make a sweeter sloppy joe.  You can also use ground chicken, turkey or a combination of beef and pork.

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One Bowl Banana-Nut Bread

October 2, 2009 at 5:24 pm · Filed under Baking ·Tagged , , , ,

One of the biggest reasons people don’t cook at home is the clean-up afterwards, which can often be painful when you’ve got bedtime routines, homework to help with and laundry to put away.  This recipe solves that in its own small way.  I’ve condensed the recipe to make one loaf of banana bread and all of the ingredients are combined in one bowl – not the moist ingredients in one and the dry in the other.   It’s an easy recipe, which yields a very moist loaf and is easily adaptable to your own tastes. 

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One Bowl Banana-Nut Bread

4 ripe bananas

3 tbsp butter, melted

1/4 cup sugar

1/4 cup brown sugar, packed

1 1/2 cups flour

1 tsp baking soda

1/4 tsp salt

1/8 tsp cinnamon

1 tsp vanilla

1 large egg, beaten

1/4 cup pecans, chopped

1/2 cup semisweet chocolate chips

Method

Preheat oven to 350.  Lightly grease loaf pan.  Mash banana in large mixing bowl.  Blend melted butter with banana.  Add next 8 ingredients until blended.  Add pecans and chocolate chips just until incorporated.  Poor batter into prepared loaf pan. 

Bake on middle rack in preheated oven for 60 minutes or until toothpick inserted in center of bread comes out clean.  Let cool on wire rack before slicing.  A serrated knife works well.

Yield: 1 loaf

Kitchen Note:  Omit nuts and/or chocolate chips if desired.  The pecans can easily be replaced by walnuts.

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