Granola

I love granola. I eat it for breakfast in the morning with vanilla yogurt. It's good just to munch by itself as a snack. It's good over ice cream. Here is a very basic granola recipe.


Homemade Granola

6 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
1/2 cup vegetable oil
1/2 cup maple syrup (or honey)

Preheat the oven to 350 degrees F.

Toss the oats, coconut and almonds together in a large bowl (LARGE BOWL). Whisk together the oil and honey (or mix till gently heated in a pan on the stove). Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

Pour into a 13 x 18 x 1 inch sheet pan (I coat mine with vegetable oil first). Spread around till even. Bake, stirring occasionally with a spatula, until the mixture turns into a nice, even golden brown, about 45 minutes. (After 30 minutes, KEEP AN EYE ON IT. It tastes AWESOME when golden brown, not quite so good when dark brown.)


Remove the granola from the oven and allow to cool, stirring occasionally.

When COOL (this could be overnight, even) add the dried fruit, seeds and nuts.

You can add some or all of these goodies:
1-1/2 cups diced dried apricots
1 cup dried cranberries
1 cup dried golden raisins
1 cup currants
1 cup dried banana chips (broken up)
1 cup roasted, unsalted cashews (or other nuts or a mixture. No peanuts)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
(Or any combination of dried fruits and nuts and seeds that pleases you)

Stir to mix. Store in an airtight container.

Makes about 5 pounds.

Mocha Chocolate Chip Cookies

This is another Chocolate Chip Cookie for Adults variation. As everybody knows, Mocha is a combination of chocolate and coffee. Simply adding espresso powder dissolved in water didn't seem to "do it" for me, so finally I decided to cut up an Espresso Infused Dark Chocolate bar by Seattle Chocolates and use that in place of the semisweet chips. Adding some white chips (or a cut up bar of good quality white chocolate) and almonds really took these to the "next level."

Enjoy!


Mocha Chocolate Chip Cookies

1-1/2 cups cake flour
¾ teaspoon salt
1-1/2 teaspoons baking powder
9 Tablespoons butter-flavored shortening
1 cup minus 1 tablespoon brown sugar
1 large egg
1/2 Tablespoon vanilla extract
2 tablespoons cocoa
2 Tablespoons instant espresso powder dissolved in 2 tablespoons hot water
2 2.5 oz Espresso Infused Dark Chocolate bars, chopped
1 cup white chips
1 cup sliced almonds
Nonstick cooking spray


1. Preheat oven to 375
2. Sift together the flour, salt, baking powder and cocoa in a medium mixing bowl.
3. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the almonds and chocolate and white chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing in well.
4. Spray cookie sheets lightly with nonstick cooking spray. With tablespoon or small ice cream food scoop (I use a #40, about 1-1/2” diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.


Makes about 2-1/2 dozen cookies.

Biscotti!

I love biscotti. They are not too sweet, and they are crunchy. I found this recipe in the Sunday paper many years ago. I haven't tasted a better chocolate biscotti. They always disappear whenever I bring them anywhere. The dough is very stiff, and a stand mixer is helpful to mix in the dry ingredients thoroughly. Aside from that, this is a really easy recipe to make. They are pictured at the far right in the photo above. The lighter ones are Lemon-Pistachio Biscotti, and I will post that recipe in a few days.


Chocolate Pecan Mandelbrot

2 eggs
1 cup sugar
¼ cup vegetable oil
1 teaspoon vanilla
2-1/2 cups flour
2 Tablespoons cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips, miniature
1 cup pecan halves

Set the oven to 350 degrees. Rub a baking sheet with oil or line it with parchment paper. In the bowl of an electric mixer, beat the eggs, sugar, oil, and vanilla for 2 minutes. Meanwhile, combine the remaining ingredients together in a bowl and stir to combine. With the mixer set on its lowest speed, mix in the dry ingredients until well mixed and the just until the nuts break up slightly.

Spoon the dough onto the prepared baking sheet in two strips, making sure there is plenty of room between them. Flatten and smooth the logs with a metal spatula so they are 12 inches long and about 4 inches wide. Transfer the baking sheet to the hot oven and bake the strips for 40 minutes, or until they are golden brown. Remove them from the oven and let them sit for 5 minutes.

Carefully transfer the strips to a board. Using a sharp, serrated knife, cut the strips on a diagonal into ½ inch slices. Place the slices on a baking sheet, cut sides up. Return the sheet to the oven and bake the slices for 15 to 20 minutes or until they are golden brown.

Remove them from the oven and transfer them to a rack. Store the cookies in an airtight container. Theoretically they will keep for a couple of weeks. Mine get eaten sooner than that.


From The Boston Sunday Globe Magazine

Avocado Vinaigrette

This little salad couldn't be simpler. Halve a ripe avocado, remove the pit and fill the cavity with your favorite vinaigrette dressing, then serve. My son adores this.

Vinaigrette Dressing
2 cloves garlic, minced
2 teaspoons Dijon mustard
3 Tablespoons vinegar (here I've used Balsamic)
Salt & freshly ground black pepper
1/2 cup olive oil

Whisk together the garlic, mustard and vinegar along with salt and pepper to taste. Gradually whisk in the olive oil in a slow steady stream, until the sauce is emulsified.

Pesto

When you have Basil like this, you make Pesto.

Obviously you don't get Basil like this in December. I made lots of Basil Pesto this summer, and froze it in ice cube trays for use later.

It's later. It's nice to have pesto available to me at this time of year. I use the pesto cubes in spaghetti sauces and soups, or as an addition to mayonnaise in chicken salads. You can also add pesto to mashed potatoes! They are green, but -oh- so good!


Basil Pesto

2 cups fresh basil
1 cup fresh Italian parsley (helps keep the pesto bright green)
1/2 cup Parmesan or Romano cheese, grated (I prefer Romano)
1/2 cup pine nuts, toasted (spread on baking sheet and put in a 350° oven for 4 minutes)
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup olive oil
1 tablespoon lemon juice
2 tablespoons water

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.

To keep the pesto for later, divide into ice cube trays and freeze.
When frozen solid, turn out and save in zip bags.

Sausage and Vegetable Soup

A few years ago my son went Christmas shopping at the Mall with his grandmother. While there they had lunch at a restaurant and he had a sausage and vegetable soup. He came home raving about how good it was. He couldn't remember any details of what was in the soup, so I did an internet search and found this recipe and made it. He loved it. I make it frequently.

Since fresh basil is hard to find in New England in the winter, I add some basil pesto, which I make in the summer and freeze in ice cube trays.


Sausage and Vegetable Soup

1/2 lb sausage
1 tsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 lb mushrooms, chopped
4 cups canned chicken broth
1/2 cup dry white wine
1 cup arborio rice
1 12 oz can plum tomatoes
2 small zucchini, quartered lengthwise and cut into 1/2" pieces
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp basil, chopped
1 Tbsp Parmesan cheese, grated

1. Gently squeeze the sausage meat out of its casing, shaping the meat into small balls as you go. In a large pot, heat the oil over high heat; lightly brown sausage balls in 2 or 3 batches. With a slotted spoon, remove the sausage to a plate.
2. Over medium-high heat, sweat the onions until translucent, about 3 - 5 minutes. Add the garlic and cook for 1 minute. Next, add the mushrooms and cook for 3 minutes. Add the broth, wine, rice, tomatoes and sausage. Simmer until the rice is tender, about 15 - 20 minutes.
3. In the last 10 minutes of cooking, stir in the zucchini. If the soup is too thick, add some extra chicken broth. At about the same time the rice is tender, the zucchini should be soft and bright green. Adjust the seasoning with salt and pepper. Before serving, top with basil and grated Parmesan cheese.


www.tavolo.com

A Little Italian

Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables. I use it whenever a recipe calls for "Italian Seasoning." I also add it to breadcrumbs to make my own seasoned breadcrumbs for breading chicken or pork cutlets, or in meatballs. It makes a great little gift.


A Little Italian

2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried oregano
2 tablespoons ground coriander
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried savory
1 teaspoon hot red pepper flakes

The recipe says: "In the bowl of a food processor, combine all ingredients. Process for 30 seconds until finely ground." But I never do that. I just combine all ingredients and mix well. When I use this mixture, I place it in the palm of my hand and crumble it together to release the flavors.

Makes a scant cup

From the Eat More, Weigh Less cookbook, a recipe by Michael McDermott.

Spiced Chocolate Chip Cookies

This is a chocolate variation of the standard chocolate chip cookie. It is definitely an "adult" version, as it has ginger, cloves and cinnamon in it also. I make these smaller, so I don't feel guilty having a cookie. Some kids don't like these, but most adults love them.

Spiced Chocolate Chip Cookies

1 cup coarsely chopped almonds
2 Tablespoons butter
1-1/2 cups cake flour
2 Tablespoons cocoa
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¾ teaspoon salt
1-1/2 teaspoons baking powder
9 Tablespoons butter-flavored shortening
1 cup minus 1 tablespoon brown sugar
1 large egg
1 Tablespoon vanilla extract
Grated rind of one orange
1-cup dark chocolate chips
Nonstick cooking spray

1. Preheat oven to 350F
2. On large baking sheet, roast the almonds for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter.3. Turn up the oven to 375F
4. Sift together the flour, cocoa, ginger, cinnamon, cloves, salt and baking powder in a medium mixing bowl.5. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the egg and beat thoroughly. Beat in the grated orange rind and vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the almonds and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing in well.
6. Spray cookie sheets lightly with nonstick cooking spray. With tablespoon or small ice cream food scoop (I use a #40, about 1-1/2” diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 10 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

Makes about 2-1/2 dozen cookies.


Variations:

• Use a mixture of dark chocolate and cinnamon chips (as I have done here)
  
• Substitute 1 teaspoon Grand Marnier & 2 teaspoons vanilla for the 1 tablespoon of vanilla.

Chocolate Chip Cookies for Adults

I grew up baking cookies with my mother and grandmother, and when my son was growing up, we baked cookies frequently. When he was home for a weekend while in college, he would often ask to bake cookies. We always made chocolate chip cookies. He used to think it was funny to see people buying cookies at the store. "You don't BUY cookies," he used to say, "you bake them yourself. "

After a while I got bored of plain semi-sweet chocolate chip cookies, and started experimenting. Over the next few days, I will post my favorite Chocolate Chip Cookie Variations for "Adults."

Here are my son's favorites, White Chocolate Chip Cookies with Dried Cranberries and Peanuts. I use roasted peanuts that are lightly salted. I don't even chop them. I use a bar of good quality white chocolate that I chop by hand. I don't like the flavor of so-called "white chips." Since he is older, I make these cookies quite large.


White Chocolate Chip Cookies with Cranberries and Peanuts*

1 cup coarsely chopped peanuts
1-1/2 cups cake flour
¾ teaspoon salt
1-1/2 teaspoons baking powder
9 Tablespoons butter-flavored shortening
1 cup minus 1 tablespoon brown sugar
1 large egg
1 Tablespoon vanilla extract
2 teaspoons grated orange rind
1 cup white chocolate chips
1 cup dried cranberries
Nonstick cooking spray

1. Preheat oven to 375F.
2. Sift together the flour, salt and baking powder in a medium mixing bowl.
3. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the grated orange rind, the egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the peanuts, dried cranberries and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing in well.
4. Spray cookie sheets lightly with nonstick cooking spray (or use a silicone baking sheet). With tablespoon or ice cream food scoop (I use a #20, about 2” diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

Makes about 2-1/2 dozen "ordinary" sized cookies, about 18 "big" cookies.


*My son likes puffy cookies, that's why these are made with butter-flavored shortening instead of real butter, and cake flour instead of ordinary white flour. For examples of Thin, Puffy & Chewy cookies, check out Alton Brown's variations.

Turkey Cobb Salad

I'm not a big fan of sandwiches, but I like salad. Here is a Cobb Salad made with leftover Thanksgiving turkey instead of chicken. Crispy bacon, ripe avocado chunks, turkey, tomatoes, cut-up hard cooked eggs and blue cheese chunks are arranged on a bed of chopped romaine lettuce. All that's needed is a little salt and pepper to taste and your favorite vinaigrette dressing.

This one is packed up ready to take to work for lunch.

Szechwan Beef Stir-Fry

My son came over for last night before he went to his karate class. He had only a short time, so I made this quick stir-fry. It's one of those "Beef, it's what's for dinner" recipes. I found it on the back of a Good Housekeeping magazine probably 15 years ago. I make it often, and it is one of my son's favorite meals.

Szechwan Beef Stir-Fry (30 minutes)

1 lb beef flank steak
2 Tb soy sauce
4 tsp dark sesame oil
1 1/2 tsp sugar
1 tsp cornstarch
2 cloves garlic, crushed
1 Tbsp minced ginger
1/4 tsp crushed red pepper pods
1 small red pepper, cut into 1" pieces
1 8 oz package frozen baby corn, defrosted
1/4 lb snow peas, julienned

Cut beef lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch; stir into strips. Heat remaining 2 tsp oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir fry 11/2 minutes. Add pea pods; stir fry 30 seconds. Remove vegetables from the skillet; reserve. Stir-fry beef strips (half at a time) 2 - 3 minutes. Return vegetables and snow peas to skillet and heat through.

Serve over hot cooked white rice.

Serves 4


American Beef Council

English Muffin Bread

I can't remember how long I have been baking this bread. You don't have to know anything about bread baking to make it. It freezes well.

English Muffin Bread (makes 2 loaves)

6 cups unsifted flour
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups water
1/2 cup milk
cornmeal

Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda in a large bowl. Heat water and milk until very warm (120 - 130 F). Add to dry ingredients and beat well.

Stir in the remaining 3 cups flour to make a stiff batter. It will look like this:
Spoon the batter into 8-1/2" x 4-1/2" x 2-1/2" loaf pans that have been sprayed with PAM and sprinkled with cornmeal:
Sprinkle tops with cornmeal. Cover, let rise in a warm place free from draft, about 30 - 45 minutes.
Bake at 400F for 25 minutes.Remove from pans and cool.

The bread doesn't get very brown, so it may look uncooked. Slice in 1/2" slices and toast until it changes color.It is delicious plain, or with butter, or with jam. I love it with peanut butter and banana slices. My mother slices it about an inch thick and lightly toasts it in her toaster oven to eat with soup.

This bread makes terrific gifts.

I often triple the recipe and make 6 loaves at a time. The only difference is to use 3 Tablespoons of yeast instead of 6.