Food is not rocking science

 Granola 

preheat oven to 275 

I have jumped the temperature up by 25 degrees for the first trip in the oven.

DRY: should be 6 cups
4 cups of old fashion oats in a large bowl.
To this add 2 cups of chopped nuts and stir together, we like walnuts, pecans, slivered almonds and cashews- use what you have or like
WET: should equal ¾ cup
Bake:

275- for 15 minutes Stir well, turn down heat to 250 10-12 minutes

Check the nuts for doneness- place back in the oven for 8-10 depending on your oven, if you add raisins or cranberries add them in during the last 6-8 minutes.
Cool and eat.

Measure ¼ cup oil I have used coconut, olive or vegetable oil, they all work

 (heat Coconut in the microwave if using)

Add ¼ honey

       ¼ maple syrup

       1T molasses

      1tsp. vanilla

      1-2 tsp. cinnamon

I beat this until it is emulsified, toss in a pinch of salt

 Dried fruit is an option, we started leaving it out.

1 cup mixed raisins and craisins.

 See notes above 

Enjoy!

M

Cup in use by one of our customers

Roasting Veggies

 I was in charge of all things vegetable for Thanksgiving.
I thought about all the normal sides that are made for thanksgiving and instead went off the grid and pulled out a book on roasting.
I love this methods of cooking vegetables. They all cook at 500 degrees in a short period of time. I find that most of the work is in the prep.
The broccoli and cauliflower get the same marinade, lemon, oil, salt, pepper and garlic.

The zucchinis get dill, lemon, oil, salt and pepper,            ( these turned out amazingly good).

The carrots, butter, lemon, orange juice, honey and ginger.

I love these because they can sit and be served at room temperature.
They were so good with the rest of the meal, even better the next day.

   I'll try to get you the details later.

Time to dash off.
Later!
M
 

The best bowl for the job

There should be an support group for people addicted to bowls.
You know who you are.
I am and have always been addicted to bowls.
I love tiny ones, small ones, middle size ones and big ones.
If given my choice I will trade in a dinner plate to eat out of a low, shallow bowl.
I have bowls that hold oatmeal, just right.
Bowls that I use for salad and stews, bowls that work best for ice cream and others that I need for.....

Using the right bowl for the job.
Is it deep enough and wide enough for the job?
Or, is it tall enough and narrow enough?

I have many bowls that I can not live without.
These are the bowls that I use all the time. My favorites were made by Mark. Although, I have one that was made by a Greensboro potter and it is the perfect salad bowl for 6 people.

Today I used my favorite big and wide bowl to make granola.
 This one easily holds all the dry and wet ingredients:


Preheat oven to 250 degrees

Add:
4 cups of old fashion Oats
1/4 cup roasted and salted Sunflower seeds
1/4 cup of slivered almonds
3/4 cup hand chopped walnuts
3/4 cup hand chopped pecans
( here is the 6 cups of dry I use, you can put whatever you like in your granola, sesame seeds, coconut, peanuts, pistachios, use what you like. If you don't use the roasted salted sunflower seeds toss in about 1/4 tsp. salt)
 At this point you want another bowl to put all your wet ingredients in.
I grab this one.

 It is a bowl made by Mark back in the 80's that has been one of his favorite cereal bowls.
It is just the right bowl for the wet stuff.
You can, and, I have, use a glass measuring cup.

Here is where I want to fill you in on the changes I have made to my recipe this past year.

I tried many oils, vegetable, grape seed, olive oil, a combination of several.
I found that the different oils all have a very dominate flavor.
Then one day I picked up a jar of coconut oil, it changed my life. I now use only coconut oil for making my granola.
 I like to use a 1/4 cup measuring cup for adding the coconut oil and sweeteners to the bowl.
First fill the 1/4 measure with the oil.
It goes in the bowl.
Then it is filled with honey, into the bowl
Then it is filled with maple syrup to just under the 1/4, I then toss in a good TBS of molasses.
All into the bowl.
Then hit the wet with 1 full teaspoon of cinnamon and 1 TBS of good vanilla.
By putting the dried cinnamon in with the wet it stays on the oats and nuts better, ah-ha!
Here:
1/4 coconut oil
1/4 honey
1TBS molasses and maple to make a 1/4 cup
1TBS vanilla
1tsp or more cinnamon

After it is all in the bowl I microwave for long enough to start melting the oil.
Then grab a fork or spoon and beat it all well or until it looks shiny and the oil is all melted.

Pour this on top of the dry and mix well.

After it is all mix pour it into a big shallow pan.

Pat it down so it is all one layer.
Here is the routine for baking:
250 for 15 minutes,
take it out stir
15 more minutes.
take it out and add 1 cup dried fruit.
We like 1/2 cup raisins and 1/2 cup dried cranberries, dried cherries are good too.
Add the dried fruit and place back in the oven setting a time for 6 minutes.
Timer goes off and it is done.
Cool and store.

4 cups of old fashion Oats
1/4 cup roasted and salted Sunflower seeds
1/4 cup of slivered almonds
3/4 cup hand chopped walnuts
3/4 cup hand chopped pecans
( here is the 6 cups of dry I use, you can put whatever you like in your granola, sesame seeds, coconut, peanuts, pistachios, use what you like. If you don't use the roasted salted sunflower seeds toss in about 1/4 tsp. salt)
1/4 coconut oil
1/4 honey
1TBS molasses and maple to make a 1/4 cup
1TBS  vanilla
1tsp or more cinnamon
250 for 15 minutes,
take it out stir
15 more minutes.
take it out and add 1 cup dried fruit.
We like 1/2 cup raisins and 1/2 cup dried cranberries, dried cherries are good too.
Add the dried fruit and place back in the oven setting a time for 6 minutes.
Timer goes off and it is done.

This is going to be on my Christmas baking list for gifts.
M

Eggplant

Eggplant.
There are many folks who will tell you that they do not like eggplant that it is rubbery or slimy.
Those folks have not been treated to or tried the eggplants of today that can be creamy and sweet.
I can not tell you where my like of eggplant came from but I was always looking for ways to prepare eggplant.

Back in the dark ages I would buy those big,tough,purple guys from the store. Wash,peel,salt,weight and get all the bitterness I could out of them.
Move to today and you can buy these lovely small,tender, sweet eggplants that are so good.

We like to wash, slice, marinate them with good oil and vinegar then grill them.
At the end add tomato, cheese and fresh basil.
Good fresh, better the next day as a sandwich.

The small ones are good for stir frying or great in Red Curry, just use them instead of meat. The red curry and coconut milk over rice.....yum. Add them to any stir fry.

Then our all time favorite: Preheat the oven to 450 get out a glass pan, heat proof.
place 1/4 cup of good oil and at least 3 TBS. balsamic vinegar.
Salt, pepper, bay leaf, oregano, basil, whatever...
cut and slice onion, red peppers,mushrooms.
Crush some garlic
 Peel and cut eggplant-toss this all in the pan as you are going along
If you have fresh tomatoes peel,cut and drain them.
Toss them in.
If you don't use 1 large can, drained.
Then cover with foil and bake at 450 for 20 minutes.
Uncover and bake for 10 minutes.
Turn down to 400 or 375 and stir every 10 minutes until all the liquid is absorbed and the eggplant creamy,---  40 minutes tops but I will go 50 if I need to. I toss in 1 TBS. tomato paste in the last 10 minutes.
Now- you can add squash after the first 20 minutes and you can add fresh basil some where close to the end. You can hit this with some hot sauce. Do what ever you like. Serve this with rice or pasta and a good red wine.
I will eat it hot, I will eat it cold I will eat it here or there or anywhere.
I do so like eggplant Sam I am....
No pictures, it's all about the food.
Cheers,
Back to pots soon.
M