Easy To Make Granola
Now that the school year has begun, I’ve been making tons of some-what healthy snacks to take with me to school. In between classes–when students aren’t hounding me–I like to stuff my face with yummy energy snacks.
I’m not really sure that this homemade granola with coconut and cranberries is “healthy”. In fact, I’m pretty sure it’s not, given all the honey and oil. I do know that it’s delicious and super easy to make though.
* 4 cups old-fashioned rolled oats
* 2 cups sweetened shredded coconut
* 2 cups chopped walnuts
* 3/4 cup vegetable oil
* 1/2 cup good honey
* 2 cups dried sweetened cranberries
Preheat the oven to 350 degrees F.
Toss the oats, coconut, and walnuts together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the cranberries. Store the cooled granola in an airtight container.
Modified from the Barefoot Contessa
I have a new post on my other site about how to manage your on-line recipe collection using Zotero. Zotero is an open-source Firefox plug-in that allows you to organize all of your on-line content. This plug-in is fantastic for organizing all of those wonderful recipes you hope to one day make! Take a look at how it’s done…
Mange Your Online Recipe Collection with Zotero – Food Bloggers Unite!
Toasted almonds are one of my favorite snacks. I made this delicious version using garlic-rosemary infused olive oil and they came out really good. I’ve been trying to incorporate more small, healthy snacks into my diet and these almonds really fit the bill. After making them I realized that they would also make great party snacks! I mean, who doesn’t like flavored toasted almonds?!
4 cups raw almonds
2 whole garlic cloves, slightly crushed
1 tablespoon roughly chopped rosemary
1/2 cayenne pepper
1 1/2 teaspoon kosher salt
1/4 cup olive oil
Place the garlic, rosemary, cayenne pepper and oil in a sauce pan and heat on low/medium heat for five minutes. Strain oil into bowl removing all left over garlic and rosemary. Add raw almonds and salt to the bowl and toss with oil. With a slotted spoon remove almonds and place on a sheet pan in a single layer, straining most of the oil. Sprinkle with a tad bit more salt and place in a preheated oven at 375 degrees for 10 minutes or until the house starts to smell like yummy garlic almonds.
Make A Fresh Herb Bouquet
It’s a recession. I don’t know about you, but I’m trying to pinch every penny I have. Recently I bought three glass jars at the thrift store for 35 cents each and planned on using them for outdoor candles except Michael got a hold of one them.
When I popped into the kitchen, Michael had filled it with water and placed all of our herbs inside of it. “It’ll keep ’em fresh and make the kitchen look pretty!” he said. I was a bit dubious that it would work. I mean sure, the kitchen would look nice with a nice green bouquet on the counter, but would it keep them fresh, longer?
It sure did. The herbs remained crisp and green when they would’ve wilted and softened in the refrigerator. So if you want to keep fresh herbs longer, place them in a glass or vase filled with water.
Who messes up cooking hard boiled eggs you ask? Lots of people. Including myself. Ever have a hard boiled egg with a dry powdery yolk surrounded by a layer of green, and a rubbery white? Yeah. Me too. I used to make those all the time.
Those types of hard boiled eggs result from over cooking. I experimented a bit and now cook my eggs very differently. I’ll show you how in the second part of the post.
Short Boil With Plenty Of Rest
The way I cook hard boiled eggs now is to place the eggs in a pot. Fill the pot with cold water. Cover and bring to a boil. As soon as the water starts to boil, TURN IT OFF! That’s right. Turn the burner off.
Leave the pot covered for 15-20 minutes and you’ll have perfectly cooked hard boiled eggs. The yolks will be moist and creamy, and the white will be delicate with just the right amount of bite.
Do you have a different technique? I’d love to hear about it in the comments!