Ultimate Granola

I was lucky enough to have a friend bring some homemade granola (and some awesome chili!) over after Levi was born. I don't think I have ever had homemade granola before, or if I had, it was forgettable. That is why I was completely blown away after one handful of my friend's recipe. Crunchy, not too sweet, complex flavors...I ate the whole bag in a few days, opting for yogurt and granola over anything else at meal time.

I asked her for her recipe, which she happily shared.

I have since 3 different batches. I have modified the recipe slightly, I lowered the fat content to make it a little healthier and have experimented with different seeds, nuts and fruits. So far my favorite combo has been pumpkin seeds, sunflower seeds, sliced almonds, apricots, cranberries and raisins. All together. In one happy mix.

Buy the oats in the bulk section to save some money. You can use left overs for oatmeal cookies or oatmeal.

Ultimate Granola
 1/4 cup butter
1 teaspoon vanilla
1 tablespoon cinnamon
1 teaspoon kosher salt (less if using table salt)
1/2 cup brown sugar OR 1/4 brown sugar and 1/4 cup honey
4 cups old fashioned oats
2 cups of seeds or nuts
1 cup dried fruit
1/4 cup orange juice

Preheat over to 275 degrees
1. In a medium sauce pan combine butter, vanilla, salt, cinnamon and sugars. Heat until sugar is melted.
2. In a large bowl combine oats, nuts and seeds. Pour the melted butter and sugar mix over the top and stir until the oats are covered.

3. Spread oat/nut/seed mix out over a cookie sheet. Bake 1 hour, stirring once during cooking time. 

4. Meanwhile. Pour juice over dried fruit. Let rest about an hour. 

5. After an hour add juice and fruit mix to granola. Return to oven for another 20 minutes. 

This is a great recipe to double, just use two cookie sheets.

PS. Know any Portland kids looking for a fun summer activity? Check out my kids cooking camp. I have a few spots still open. 

Wheatberry Salad with Butternut Squash and Cranberries

 Photo by Amy Wing

I have been trying to incorporate more vegetarian meals into our weekly food plan. It is difficult to find meals that satisfy Justin's need for hardy meals (aka: MEAT) while keeping us on budget and healthy. Happily, a friend introduced me to wheatberries. These are a cheap, chewy and delicious grain that mixes well with other ingredients.

This recipe is a ripped off from my dear friend. She made it for dinner and I grilled her on the ingredients. She is the type of cook that can just toss this and that into a bowl and end up with something delicious! I have tried to break it down into measurements, but feel free to play fast and loose.

 

  Photo by Amy Wing

A little about wheatberries: Wheatberries are the entire wheat, including the bran, endosperm and germ. They are also very high in fiber and protein.

To Cook Wheatberries
You do not need to soak the kernels overnight. Just add a cup or two to a large sauce pan. Cover with water, cover pot, and bring to a boil. Lower to a simmer for about one hour. I suggest making twice as much as you need and freezing half. That way you can whip up the salad at a moments notice.

These photos were taken by my friend Amy Wing. Aren't they lovely?
Have you been incorporating interesting grains into your diet? What do you think? Found any great ones? I have some spelt to try as well. Any recipe suggestions?

  Photo by Amy Wing

Wheatberry Salad with Butternut Squash and Cranberries
2 cups cooked wheatberries
2 cups cubed and cooked butternut squash
1/4 cup cranberries
1/2 cup finely diced celery
1/4 cup chopped Italian parsley

1/2 cup light vinaigrette (I would suggest my jam dressing to bring out the sweetness in the squash and cranberries. I used a pear ginger jam.)

1. Toss all ingredients together. Add dressing. Taste and adjust salt if needed.

This salad improves with a little rest. It would be an excellent New Mama food!

Photo by Amy Wing