From Dish Danielle:
I cannot explain the mass quantities of this granola that my household consumes on a monthly, or even weekly basis. I’ll put it to you this way: Either Jessie (roommate and guest dish!) or I make a double batch on constant rotation to meet the needs of our granola hungry fort. It’s awesome over yogurt, with the milk of your preference, or even crumbled over ice cream. What started from a website recipe has since evolved into our coveted snack due to our relentless tweaking. Behold, a delicious recipe I bestow upon you below, brought to you by Fort 109.
3 c oats (not steel cut)
¾ c pecans, roughly chopped*
½ c almonds, roughly chopped*
½ c pepitas *
2 tbs sesame seeds (Jessie prefers the black ones)
liberal sprinkling of salt
3 tbs grapeseed oil
3 tbsp olive oil
3 tbsp honey
3 tbsp agave nectar
1 tsp cinnamon
1 tsp ginger
*All nuts can definitely be substituted with whatever’s your fav.
Preheat oven to 400.
Place all dry ingredients in a large bowl, minus the spices. Sprinkle salt atop, and mix thoroughly. Meanwhile, combine oils and syrups in a small pot, and place over low heat in order to mix well. Toss the spices into this mixture, and another pinch of salt (if you’re into salty granola. We ARE!) Stir with mini whisk or fork, and pour over dry ingredients. Stir the mixture thoroughly and make sure every inch is coated with the oil/syrup mixture. Feel free to try a taste of the un-baked granola and add a bit more of the sweeteners’ as you desire. Spread evenly on a large ungreased baking sheet and place in the oven.
Set a timer for 8-10 minutes, and keep an eye on it—you’ll want to re-stir it at least once so the whole batch bakes evenly, and the top layer doesn’t burn. It should take around 20 or so minutes to reach an even golden brown. If you’re like us, and you hanker for a more dark and caramelized granola, leave it in there for another 5-10 minutes, (25 min total),but be careful and don’t forget about it—it will quickly burn once it reaches a certain point! I have lost a few batches due to excessive multitasking.
Breakfast of Champions!
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From Dish Gwen:
There are about six taco factories within a half mile of my house, so when I scrounge around in the fridge for ingredients I often come across a bag of soft taco shells. There are all sorts of things you can put inside a taco, and it’s not hard to throw together some leftovers, stuff them in a taco shell and end up with a really good meal.
Last week I made myself dinner for one when my Saucy Little Boyfriend was out of town on business. It was so good that I made the same thing again for both of us when he got home the following night. If there was enough left over I would have eaten it again for lunch the next day, but no meal lasts forever, and two days of tacos is plenty.
When I say “taco,” I’m not talking about the crunchy shells full of ground beef that most gringos grew up with. This is a flat, soft taco shell made of half corn and half wheat flour that you serve topped with spiced meat and vegetables. But they’re not authentic Mexican tacos, either – I don’t think you’ll ever find a Mexican taco with rice in it. What’s great about this kind of food is that you can mix and match and change out ingredients to your liking – it’s like making a sandwich.
4 soft taco shells
1 can black beans or red beans
3 cups cooked white or brown rice
1 cup pork belly, pork skin or bacon
1 cup grated firm cheese (cheddar or queso fresco)
1 small red onion, sliced thin into rings
3 cups fresh greens (lettuce, spinach, whatever – I used bok choy sum)
Turn your oven up to 350. Sizzle down your pork in a sauce pan on the stovetop until it gets crispy and dark, then stir in all of the beans. Add salt, pepper and cayenne pepper to taste, and stew together until the beans are soft enough for your liking. Lay out the taco shells on a baking sheet and spoon a layer of rice and a layer of beans equally on the shells, then top with shredded cheese. Put the whole shebang into the oven and bake for about 15 mins (until the cheese is nice and melty).
Rinse and chop up your greens, and slice the onion into thin rings by cutting width-wise. Plate the tacos and top them with a small handful of greens and a few onion slices. Sprinkle with olive oil, salt and fresh-ground pepper, and serve. Makes four smallish servings or two big servings.
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From Dish Jodi:
Attention all of our Los Angeles-area readers! My partners in the No Cookie Left Behind Bake-Sale and I are bringing out the mixers and spatulas this weekend in support of the relief efforts in Haiti.
There will be an array of sweets from both professional kitchens (including donations from Spork Foods and Whisk LA) and local homes, as well as a few jars of choice homemade jams, and all proceeds from the bake sale will go to Doctors Without Borders, a Nobel Prize winning international humanitarian organization working to meet the overwhelming medical needs of post-earthquake Haiti.
WHEN: Sunday, January 31, 2010. 2 – 5 pm
WHERE: Scoops Gelato. 712 N Heliotrope Dr. 90029. In East Hollywood, just north of Melrose,between Normandie and Vermont.
CANʼT MAKE IT?
If you canʼt make it to the bake sale, but still want to help out, you can mail a check directly to Doctors Without Borders. Please write “Cookies Without Borders Bake Sale” on your check so they know we sent you!
Doctors Without Borders USA
PO Box 5030
Hagerstown, MD 21741
QUESTIONS? Contact us at firstname.lastname@example.org or visit http://www.nocookieleftbehind.com if you are interested in donating baked goods, helping out on the day of, or if you have any questions.
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