Here are two recipes a few people have recently asked me about...
Easy Granola (from Real Simple)
4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds
1/2 shredded coconut (preferably unsweetened although I made it with sweetened and it was fine)
1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (cherries, cranberries, raisins or currants)
Heat oven to 350 degrees. On a rimmed baking sheet, toss the oats, almonds, coconuts and pepitas with the maple syrup, oil and salt. (I actually did this in a bowl-it was much easier)
Bake, tossing once, until golden and crisp, 25-30 minutes Add the dried fruit and toss to combine. (As I was typing this I realized that I added mine before baking and it was just fine.
This will keep in an airtight container in a cool, dry place for up to 3 weeks (mine did NOT last that long...but only because we ate it)
The next recipe I adapted from one I found on the internet that I have been meaning to try and one my friend Adela gave me. And it is the first recipe I have EVER made up.
Marie's Chicken Corn Chowder
1 cup chicken broth
1 cup water
diced potatoes
celery
crock pot chicken & carrots (left-overs from Rachel's recipe!)
1 cup sweet corn
14 oz cream corn
a few more carrots if you wish
1/4 cup butter
2 cups milk
1/4 cup flour
salt to taste
Italian seasoning
Cook veggies, brother, water, salt & seasoning-bring to boil
Reduce heat, add (slightly) shredded chicken/carrots and simmer until potatoes soften
Add milk, flour, butter
Simmer for 10 minutes, covered.
Easy Granola (from Real Simple)
4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds
1/2 shredded coconut (preferably unsweetened although I made it with sweetened and it was fine)
1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (cherries, cranberries, raisins or currants)
Heat oven to 350 degrees. On a rimmed baking sheet, toss the oats, almonds, coconuts and pepitas with the maple syrup, oil and salt. (I actually did this in a bowl-it was much easier)
Bake, tossing once, until golden and crisp, 25-30 minutes Add the dried fruit and toss to combine. (As I was typing this I realized that I added mine before baking and it was just fine.
This will keep in an airtight container in a cool, dry place for up to 3 weeks (mine did NOT last that long...but only because we ate it)
The next recipe I adapted from one I found on the internet that I have been meaning to try and one my friend Adela gave me. And it is the first recipe I have EVER made up.
Marie's Chicken Corn Chowder
1 cup chicken broth
1 cup water
diced potatoes
celery
crock pot chicken & carrots (left-overs from Rachel's recipe!)
1 cup sweet corn
14 oz cream corn
a few more carrots if you wish
1/4 cup butter
2 cups milk
1/4 cup flour
salt to taste
Italian seasoning
Cook veggies, brother, water, salt & seasoning-bring to boil
Reduce heat, add (slightly) shredded chicken/carrots and simmer until potatoes soften
Add milk, flour, butter
Simmer for 10 minutes, covered.
