Vanilla Almond Granola

Granola is very easy to make, and I guarantee that your own will taste better than almost anything you can buy in even the best gourmet shops. Why? Because you control what goes into it, and if you use high quality nuts, seeds and oats, along with a few seasonings, the result is ...well, perhaps you'll try it and find out.

Vanilla Almond Granola:
4 cups/400g rolled oats
2 cups/260g slivered almonds
1.5 cups/205g sunflower seeds
2 cups/170g unsweetened coconut
2 tsp/5g cinnamon
1 tsp/7g sea salt
3/4 cup/142g grape seed oil
1/2 cup/166g brown rice syrup
1/4 cup/65g maple syrup
2 tsp/10g almond extract
2 tsp/10g vanilla extract

Note: If you want to use just maple syrup as a sweetener, then omit the brown rice syrup and use 1/2 cup of  maple syrup.

Mix all dry ingredients together in a large mixing bowl. In a smaller bowl add the oil, syrups, and extracts. Mix the liquids together with a wire wisk and fold into the dry ingredients. Mix well so the liquids are evenly distributed. Divide onto two 1/2 sheet pans, or baking sheets, and spread evenly.

Bake in a 325 degree oven for about 30 minutes, or until golden brown. You'll need to toss it a few times during the cooking process as the edges brown more quickly. Allow it to cool and then store in an air tight container. You can also add dried cranberries, or dates just before storing, or add them when you serve it. We're still eating ours with fresh fruit for now.

Ok, that batch you see above didn't last very long. You can also store it in ball jars which would make a very nice gift if you're willing to part with it. 

Ally had it for breakfast and became an instant fan. I served it over Greek yogurt with blueberries and a little honey.

Coincidental Egg Moment

Yesterday I read a sweet post about Dippy Eggs and Soldiers on the food blog, Kiss My Spatula. The blog is the creation of 'G', who's a clever writer, and an accomplished photographer. The egg preparation she posted was new to me, but as I was soon to learn not for my daughter. This morning I made her two eggs (organic, of course), prepared over easy. She ate the whites, then used the crust of her toast to dip into the yolks.

What a coincidence, her own version of Dippy Eggs and Soldiers. I showed her the post on Kiss my Spatula and she said, "I've heard about those. When I was little I saw a story on PBS Kids about a family who lived on a farm and made them." Which makes sense, since farm fresh eggs are the most delicious you'll ever taste, and best eaten soft-boiled, or over easy. That's why I use organic, or local farm fresh eggs when I can find them. The chickens are raised in a clean and humane environment, fed a healthy and wholesome diet, and allowed to run around and be chickens. 

Growing up we collected the eggs from my great grandmother's chickens, who were certainly free roaming birds, and I remember how delicious they were. Plus, she always gave us a Hershey's chocolate bar (full size) for our effort, so who could say no when she handed you the basket. I'll admit I was a little afraid of those chickens pecking me to death, but happy to report that I came out of the  coop unscathed. So, maybe healthy chickens are happier chickens, and for sure their eggs taste better.

Farmers markets are a great source for finding locally produced eggs, and for my New England followers, I've been eating Pete & Gerry's for years, which can be purchased in the supermarket.

Ally's photo of her breakfast before she dipped.

Breakfast: Brown Rice Breakfast Medley

So to continue on from yesterday's post, breakfast can really be anything you feel like eating. While a grilled sandwich is an option, I like to balance things out with whole grains and vegetables, so this morning I made a brown rice concoction, medley...I wasn't sure what to call it, but if you'd like to jump start your day on a healthful note, this will do it.

Brown Rice Breakfast Medley


1 small butternut or buttercup squash
1/2 sweet white onion
1 cup of organic frozen peas (substitute any green veggie you'd like)
2-3 cups of cooked brown rice with chick peas
4 organic eggs
Fresh parsley
Fresh chives
Toasted slivered almonds

Miso dressing:
1 tbsp lemon juice
1 tbsp seasoned rice wine vinegar
2 tbsp tamari (natural soy sauce)
1 tbsp sweet white miso
1 tbsp vegetable oil
2 tsp water

Cut and peel squash, then dice into 1/2 inch cubes. Place in a baking dish and lightly coat with olive oil, and salt and pepper, to taste.

 

Bake in 375 degree oven until soft and just golden brown.

Lightly roast the slivered almonds. I use my Lodge skillet crepe pan, which works very well.

 

Saute the chopped onion with 1/2 tbsp of olive oil for a few minutes. Add the frozen peas and continue sauteing for about 15 minutes.

 

Add the peas and onions, and brown rice with chick peas, to the roasted squash. Combine using a rubber spatula to prevent the squash from breaking up.

Add the toasted almonds.

Scramble 4 eggs, adding fresh parsley and fresh chives.

Cook them in a skillet, until cooked through, but not dry.

Using a rubber spatula break up the eggs, then add to the rice and veggies.

Place the ingredients for the Miso dressing in a small bowl. Whisk until well blended. Pour over the rice medley, and toss gently. Yes, unconventional breakfast for some, but you'll feel great after eating this.

Before breakfast I made apple ginger carrot juice, which was the perfect breakfast aperitif:

 Enjoy!

Variation: You can eliminate the eggs and serve as a brown rice salad.

Ukrainian Egg Bread

Visiting my Ukrainian great-grandmother, on her small farm, was truly one of the highlights of my youth. My older sister and I often stayed over school vacations and Nanny prepared delicious homemade food for every meal. Breakfast started with oatmeal and eggs cooked to order. She sat us at the table and pretty much waited on us hand and foot. It seemed that whatever we ordered, she was happy to make it. One morning I whispered to my sister that I was going to order coffee, which I did at the ripe age of about 8 years old, and she served it to me. I loaded it up with milk and sugar and it tasted pretty delicious to me. Later I learned that Nanny did in fact make a great cup of coffee, and her secret was adding egg shells to the grinds. 

Her egg bread is probably my most favorite food memory, and when I make it I'm transported back to my childhood. This light egg bread, with golden raisins, is just  slightly sweet and typically made at Easter time. It's delicious served warm from the oven, and it also makes scrumptious toast. Thankfully, my mother documented her recipe so I've been able to reproduce it exactly as she made it. The first time I did I shared it with my uncle, who lived with Nanny, and he confirmed it was true to the original. When I smell it cooking I close my eyes and I'm back on the farm...

Nanny's Ukrainian Egg Bread

2 1/4 cups of warm water

2 packages of  yeast (1/2 oz)

5 cups of flour

4 eggs, beaten

4 tbs melted butter

2 tbs sugar

1 tbs salt

Vegetable oil

Golden raisins

Start with a good bread bowl:

Add 2 1/4 cups of warm water to the bowl, then pour in two packages of yeast:

 

Stir until well combined and the yeast has dissolved:

Add 2 1/2 cups of the flour, mixing until you have a sour cream consistency:

 

Placing bowl in a warm spot, allow to rise to double its size. Cover with a kitchen cloth:

This is what it looks like about 1/2 way through:

This is what it looks like when it's risen to double its size:

Add beaten eggs, sugar, salt, melted butter and additional flour (2 1/2 cups) to achieve an elastic consistency. This is a sticky dough, but you should be able to form it into a ball:

Add a little more flour, if needed, and knead it just enough to form into a ball:

 

Allow it to rise again to about double its size. Place dough in an oiled pan (I use an All-Clad) and allow to rise one more time to about double its size:

 

 

Place in a 400 degree oven (375, if using convection) and bake for about 10 minutes. Then brush the top with egg wash, and return to the oven for another 25-30 minutes. It should be golden brown and sound hollow when you tap the top:

Allow to cool for about 15 minutes. Run a knife around the edge and remove from the pan. Cool on a wire rack:

Decorate and use as a centerpiece:

Enjoy!

Heathful food choices and the power of example

As a parent, I always strive to provide the healthiest diet possible for my daughter. When she was a baby we had a lovely Greek woman taking care of her who insisted that we give her only fresh food. No Gerber's out of the jar for Ally...Maria would not stand for that, and  I agreed with her. So when it was time for solid food we just mashed up whatever we were eating. Does this guarantee that your child will eat everything you put in front of them as they get older? No, but I do think that the more healthful food choices they are exposed to, the better their diet will be over the long haul. You feel better when you eat good food and they have experienced that feeling firsthand. So when Ally has had an overload of sweets, or other less healthful choices, she often requests "healthy food" to get her back on track.
Yesterday afternoon I prepared a snack of Greek yogurt, (Maria would be thrilled) blueberries, a little bit of maple syrup, almonds, and two McVitie's Digestive biscuits:

And lo and behold look what Ally made for herself today:

It's wonderful to see the power of example in action. This makes a great snack for all you big kids out there, too. Enjoy!

Oatmeal - Cape Cod Style

I love eating oatmeal for breakfast on a cold winter morning. I prefer rolled oats, over the quick cooking varieties, and I purchase an organic brand at the local Stop and Shop.  You'll find it in the healthy food section right next to the produce.  Here's my punched up Cape Cod version.

Oatmeal:
2 cups of water
1.5 cups rolled oats (organic, if possible)
Pinch of salt

Toppings:
Slivered almonds
Dried cranberries (soak in hot water for 5 minutes to plump)
Slice banana
Maple syrup

Bring water to a boil and add salt.  Stir in oatmeal and let it cook, uncovered at a slow boil, for about 6-8 minutes or until most of the water is cooked off.  Cover and simmer 2-3 more minutes then turn off the heat.  Keep covered until you're ready to serve. Place almonds on a baking sheet, or cast iron griddle, and bake in a 350 degree oven until golden brown. This should take about 15 minutes.

Place oatmeal in a bowl and garnish with dried cranberries, toasted almonds, and sliced banana.  Serve with milk, soy milk or coconut milk, and maple syrup.  A nice healthful breakfast that warms the soul! Serves 3 -4.

What's your favorite breakfast?