Wednesday, November 28, 2012

Granola Cereal

This recipe was submitted by one of our participant's Erin Smith. Thanks a big bunch Erin!!

Ingredients
            3 1/2 cups rolled oats
            1 cup raw sliced almonds – no salt
            1 cup raw cashew pieces – no salt 
            1/2 cup walnut pieces – no salt
            1/2 cup raw sunflower seeds – no salt
            1/2 cup raw pine nuts – no salt
            1/2 cup raw hulled sesame seeds (optional)
             2 teaspoons ground cinnamon
            1 1/2 teaspoons ground ginger
            1/2 teaspoon grated or ground nutmeg
            1/2 cup unsalted butter
            1/2 cup honey
2 tsp vanilla
            1/2 teaspoon fine sea salt (if any of your other ingredients are salted then do not add)
            *** OPTIONAL***
            1/2 to 1 cup dried fruits
            1 cup unsweetened shredded coconut 

Directions
1.     Place an oven rack in the lower-middle position and heat the oven to 250 degrees F.
2.     Line a large rimmed rectangular baking sheet with parchment paper and set aside. 
3.     Place the oats, almonds, cashews, walnuts, seeds, dried fruits (if adding) and spices in a large mixing bowl and toss to combine.
4.     Heat the butter and honey together in a small saucepan over low heat until the butter melts. Stir in sea salt and vanilla.
5.     Remove from the heat.  Pour the hot liquids over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist.
6.     Turn the granola onto the prepared pan and press firmly with a spatula to create an even layer, about 1/2 inch thick.
7.     Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.)
8.     Cool completely in the pan, then lift an edge of parchment and break the granola into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal).
9.     Store in plastic bags or air tight container at room temperature. The granola will keep at the height of its texture and flavor for 2 weeks. Serve with dried or fresh fruit and milk or yogurt, or eat out of hand. Makes about 3 pounds.





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Tuesday, November 27, 2012

Dark Chocolate, Walnut Brownies


You’ll Need
  • 1 1/4 cups sugar
  • ¼ cup cocoa
  • ½ chopped walnuts
  • 1 ½ teaspoons finely ground coffee
  • 1 cup flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup chopped bittersweet chocolate
  • 3 eggs, slightly beaten
  • ½ cup melted butter
Directions
  • In a small bowl mix flour, baking powder, and salt.
  • In medium size bowl mix butter, and eggs.
  • Add all other ingredients and flour mixture. Mix until well blended.
  • Spread batter in a well greased 13X9 inch pan.
  • Bake at 350 for 30 minutes or until a wooden pick comes out clean.
  • Cut when cooled.

Thursday, October 25, 2012

Rice Pudding

You'll Need:
  • 4 c. milk
  • 7 tbsp uncooked rice (long grain)
  • 1 strip fresh lemon peel, (1” by 3”)
  • 1/3 c. sugar
  • 2 tsp. vanilla
  • ½ c. cream
  • 1 strip fresh orange peel, (1”x3”)
  • Pinch of cinnamon
First
Mix milk, rice, and peels in large saucepan.
Bring to a boil.
Then
Reduce heat and simmer 25 minutes, stirring often, until mixture starts to thicken and starts to stick to bottom of pan. Reduce heat to very low and cook 5 to 10 minutes more.
Add the sugar and stir 2 to 3 minutes until dissolved.
Finally
Cool slightly before stirring in vanilla. Cover and refrigerate 2 hours.
Stir in heavy cream. Top with cinnamon.



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Monday, October 1, 2012

A Different Kind of Meatloaf

The food presentation on this dish is quite unique. Entertain your guests with the art of food presentation.

You’ll Need
· 10 potatoes about 3 pounds
· 2 pounds ground beef
· 2 garlic cloves, minced
· ¾ cups dry bread crumbs
· 2 Tablespoons fresh parsley, chopped
· 1 Tablespoon dried, crushed mint
· 1 egg
· 1 ¾ teaspoon salt
· 1 ½ teaspoons pepper
· 2 hard boiled eggs, peeled
· 3 Tablespoons lemon juice
· 2 Tablespoons dried oregano
· 2 Tablespoons olive oil

Directions· Peel and quarter potatoes.
· In large pot, cover potatoes with cold water; bring to a boil and cook for 10 minutes.
· Drain and set aside.
· In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 1/2 tsp of the salt and 1 tsp pepper; form into oval loaf.
· Scoop out two spoonfuls of meat from top of loaf; place hard-cooked eggs lengthwise into hollows, covering tops with meat mixture.
· Place meat in shallow roasting pan; surround with potatoes.
· Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes.
· Pour in 3/4 cup water.
· Bake in 325F oven for 1 1/2 hours or until meat thermometer inserted in meat loaf registers 170F.


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Tuesday, August 7, 2012

Key West Chicken

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 1 Hr


You’ll Need
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

Direction
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

Preheat an outdoor grill for high heat.

Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Friday, June 1, 2012

Pizza Dough and Tomato Sauce

These recipes were submitted by Erin Smith. Thanks a big bunch Erin!



1.  Combine 1 c of water (110 F), 1 package of dry active yeast (2 ¼ tsp), and 1 ½ tsp of honey.  Allow yeast to proof. (Notes – a Pyrex measuring cup works well for this.  Tap water in the microwave for 30 seconds should give you the right temperature, but double check with a kitchen thermometer.  Use a fork to stir everything together.  Let it stand for about 5 minutes.  When the yeast is foamy, you’re ready).

2.  In a food processor, combine 2 ½ -3 c bread flour (or you can use regular), 1 tsp salt, 1 tsp olive oil, and the yeast mixture.  (Notes – start with 2 ½ cups of flour and slowly add more based on consistency, mix for about a minute.  Based on how sticky the dough is as it forms a ball, add a little more flour or olive oil).

3.  Remove the dough from the food processor.  With a little more flour, knead for 5-10 minutes.  Form the dough into a ball.  Spray a bowl with cooking spray (or use olive oil).  Place the dough in the bowl, cover, and set in a warm spot in your kitchen.

4.  Allow the dough to rise for 45-60 minutes.  After it has risen, punch it down.  Wait another 15 minutes.  Now you’re ready to make your pizza.  (Notes – make sure you make your pizza on your pizza stone.  It’s hard to move once you’ve got the toppings on.  Or, when you make pizza as often as we do, break down and get a pizza peel – you know, the giant wooden spatula you can use to put pizza in the oven.  Put some corn meal down first.  That will keep your dough from sticking to the stone).

5.  Bake at 450 for about 12 minutes.  Keep a close eye on it.  Remove from the oven and allow to sit for at least 5 minutes before cutting.

The Best Tomato Sauce Ever
Prep your veggies: Peel 2 small onions, trim 1 small leek (thoroughly washed of sand) and 2 stalks celery, halve and deseed 2 red bell peppers, then roughly chop everything. Use the coarse side of a box grater to grate 2 zucchinis and 2 carrots.


Heat a large saucepan (big enough to hold all the ingredients) over medium heat. Add a tablespoon of olive oil to the pan, followed by some minced garlic and all your chopped and grated veggies. Add a large pinch of dried oregano and 2 bay leaves, then cook slowly, stirring occasionally, for about 20 minutes with the lid on, or until the vegetables are soft but not starting to brown.


Meanwhile, peel 1 small butternut squash, then carefully cut it in half, scoop out and discard the seeds, and coarsely grate the flesh. Add it to the pan of vegetables. Add 4 (14.5 oz) cans plum tomatoes with juice, 2 cups water, a pinch of sea salt, and freshly ground black pepper. Bring to a boil, then simmer for about 30 minutes, or until the squash is soft. Take the pan off the heat, spoon out the bay leaves, and let the sauce cool slightly before blitzing with a stick blender until smooth (or use a blender or food processor in batches, but make sure the lid is secure). Makes 13 cups. 


For pizza sauce – remove about 2 cups of sauce and add tomato paste to thicken to desired consistency


Fast Freezer Tip: I make this sauce once a month, then divide the leftovers between large freezer bags. Press as much air out of the bags as possible before sealing them, then lay flat in the freezer. This way, you can just pull out what you'll need and the bag will thaw evenly and quickly. This tip also applies to other sauces, soups, and stews.


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