2/3 c. agave (or honey)
2/3 c. toasted almond butter (or any other nut butter, including peanut)
1 tsp. cinnamon
1 tsp. vanilla
1 c. flaked coconut (without added sweetener)
3 c. oatmeal
1 1/2 cups dried fruit (I used chopped apricots)
1 c.almond slivers (or any other chopped nut)
Combine agave, nut butter, and cinnamon in 1 quart saucepan. Stir over medium heat until mixture is melted. Remove from heat, add vanilla, oatmeal, and coconut.
Mix until all coated and put on cookie sheet. Bake at 275 degrees for 60 minutes. Toss and mix, turning on pan. Turn off heat and let dry 1 hour, leaving it in the oven. Add dried fruit.
If you make this with honey you can bake it at 300 degrees for 40 minutes. Agave burns more easily so it bakes better if you reduce the heat and increase the time. Because agave doesn’t crystalize, this granola will be softer than most no matter how long you bake it!
You can eat this granola as is, in milk, or as a topping for things like smoothies (as pictured above).
My kids really dig smoothies and they were a great use for the homemade yogurt (first pic). Don’t stress about smoothie recipes, they are really flexible (but recipes are a good starting point for ideas). I made the smoothie featured in the second pic (my son loves to eat them out of sundae glasses) with his homemade yogurt, frozen strawberries, a banana, agave and some ice. I whirled it all in a blender and even my yogurt-hating husband LOVED them.
Known just as “relish” in the Tex-Mex influenced South, this is far different from the relish you put on your hot dogs. We used to serve this in the Mexican restaurant I worked at in college and it was made from scratch in the kitchen, not bought pre-made.
And it’s so easy to make and so good, one of my husband’s favorite snacks. I used produce from the new Pearl Brewery Farmer’s market and Greenling. Just like the refrigerator pickles, this will be ready to eat in about 5 days.
In a pot on the stove combine 2 cups of water, 1/3 cup of white vinegar, a tablespoon of salt, 2 tsp of sugar, and a few grinds from the pepper mill. Heat on low just long enough to desolve the salt and sugar.
In a bowl with a lid or a glass jar with a lid (just not metal, mmmkay?) add two large peeled and coined carrots, one onion sliced and the rings seperated, one jalapeno slized, 3 garlic cloves sliced, and 5-10 peppercorns.
Pour the liquid over the veggie mixture, seal tightly and shake it like a polaroid picture. Stash in the fridge and forget about it for a few days (unless you want to shake it once a day or so). The veggies will last in your fridge for about 3 months. Not that you won’t eat them first!
Cold Asian Noodles are a family favorite. My husband likes to eat them hot (which defeats the whole cold noodles idea, but whatever). I like them as a side dish or to bring to work for lunch (don’t even have to fight for the microwave!). Here is a picture of the finished noodles and a snapshot of the grated ginger. Like I mentioned in the original post, ginger keeps FOREVER in the freezer. Leave it unpeeled then peel and grate it while it is still frozen to add to your recipes. When it is grated very fine like in the picture it practically melts into your sauce for a rich, but not overpowering flavor!
Amber did some good old-fashioned (and delicious looking!) canned pickles. I like the super crunchiness of Classen pickles so I thought I would try my hand at some refrigerator pickles this past week.
These were super-easy! I used the recipe from here. The only difference was I heated the solution enough to dissolve salt (since I was using a coarser grain sea salt). I used two large garlic cloves and some fresh dill. (I wasn’t a huge fan of the dill and ended up taking it out a few days later, but my husband liked it).
The flavor started to emerge on the 3rd day. My husband has eaten a few but I’m letting them soak up the flavors a little longer. They will last a good three months in the fridge. Think I’ll do some hamburger slices next!
My coworkers and I (and our kids and our spouses) have a favorite after work hangout that serves great mexican food, margaritas voted the best in San Antonio, and a two story indoor playground. What more could a girl want? Actually, what I really wanted is their avocado salsa recipe, they have a bar of homemade salsas and this one is my favorite. I found a very close version of it on the About network and tried it this weekend. Delish!
2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon (or lime) juice
1/2 of a jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion
Coarsley chop all incredients and add to a food processor or blender. Blend to desired smootheness (or chunkiness). You may want to rinse the tomatillos after you remove the husks, they are always a bit sticky. The salt and lemon juice will help prevent browning, but you can also use a little Fruit Fresh, especially if the salsa will not be eaten all immediately (though not eating it all will be difficult!)
Delicious with Mexican food or just as a dip. The most readily accessible whole grain tortilla chips I have found are Tostitos brand. Many speciality stores such as Trader Joe’s, Whole Foods, Sun Harvest, or HEB Central Market will have other brands and options of whole grain chips…you can also fry your own, though they won’t be as think and crispy as the store bought brands!
Squash apparently works in bread as well as zucchini and carrot, and one loaf of bread used up two of the yellow little buggers, which is definately the best part. I told my kids it was cinnamon bread and it got scarfed up before I even had a chance to take a picture!
1 cup unbleached all purpose flour
1/2 cup wheat flour (I used King Arthur’s White Whole Wheat)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (or a spice bend of your choice, I used Penzey’s Cake Spice)
1/4 cup sugar
1/2 cup Splenda
1/2 cup canola oil
2 tsp vanilla
1 1/3 cups grated yellow squash.
Combine the first five ingredients and set aside. Combine eggs, sugar, oil and vanilla in a lagre bowl. Mix well and stir in the grated squash. Add the dry ingredients and stir until moistened. Pour batter into a greased and floured loaf pan. Bake at 350 for 50 minutes. Cool in pan for 10 minutes before removing to a wire rack. This step is important since the bread keeps cooking even after you take it out of the oven, the center will be slightly underdone otherwise.
Makes 1 loaf.