Healthy Stuff

"Man! I love Granola" he keeps saying. "I'll eat it on yogurt, with milk, by itself"....

OK! I'll make granola!

My own combination of my favorite things, we've been eating it everyday for a week, and it tastes better now (a week later) than when I made it.

3 cups (old fashioned)rolled oats
1 cup walnut pieces
1 cup raisins
1 cup dried apples (chopped)
1/2 tsp salt
2 tsp cinnamon
1/3 cup real maple syrup
1/3 cup honey
1/3 cup canola oil

Preheat oven to 350 degrees F.
Prepare a cookie sheet or jelly roll pan with parchment paper. 

Combine all of the ingredients in a large bowl, except for the syrup, honey and oil.
Warm the syrup, honey and oil in a saucepan or in a glass bowl in the microwave until just warm. Pour over dry mixture and stir to coat evenly. Spread out on the pan and bake for 15- 25 minutes (depending on how crispy you like your granola). Stir every 5-7 minutes to bake evenly. Cool and store in airtight containers. Makes about 8 cups.


mmmm......... Dinner

All I can say is....it was delicious....seared Ahi Tuna with freshly picked local asparagus....


Can't stop eating the Peanut Butter Cookies!

Holy cow, these are SOOOOOOO GOOOOOOD!!!!!
(BTW- I would have pics of the cookies....but I ate them all)
First of all I have to admit that my King Arthur Whole Grain Baking Book is the ultimate "healthy" baking book with all of the recipes being good and good for you.

Finding myself with no less than 4 jars of Peanut Butter on hand, I thought a nice peanut butter cookie would hit the spot. I have a go-to recipe that I love, but it has the usual suspects, lots of butter, sugar, and white flour. It was then that I spotted this delicious recipe for Peanut Butter Chews. As usual, I tweaked this recipe to suit my tastes.
A delicious cookie with a chewy texture that lasts even after it is cooled....oh and I added Chocolate chips too....just had to!

Peanut Butter Chews (adapted from King Arthur Flour- Whole Grain Baking)

1 cup organic crunchy Peanut Butter (I used Trader Joe's)
1/2 cup dark brown sugar - packed
1/2 cup granulated white sugar
1 large egg
1/4 cup water
2 tblsp dark corn syrup or honey
1 tsp vanilla extract
1 tsp baking soda
1 scant tsp sea salt (1/2 tsp if you are using standard table salt)
1 1/2 cups Whole wheat pastry flour
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. In a stand mixer, combine all of the ingredients, except the flour. When thoroughly combined, add flour and mix until it just pulls together.  Add the chocolate chips.

The dough will be quite stiff and the chocolate chips may want to keep falling out.
Work the chips in by kneading the dough several times.
On a piece of parchment paper roll the dough into a log about 2 inches in diameter and 18-20 inches long. Cut dough with a very sharp knife into about 28 even pieces.
Arrange on a parchment lined cookie sheet (I fit 12 per pan) and flatten with the tines of a fork to give the cookies a traditional peanut butter cookie design. Replace any chocolate chips that try to escape!

Bake about 12 minutes, reversing the pans front to back, top to bottom if necessary to ensure even baking. Don't over bake or you'll lose the chewy texture, they should be very pale and underdone "looking" on top, even though they should be a delicate golden brown on the bottom.
Cool (or not) and enjoy. Keep tightly wrapped for several days and they stay very chewy.


Let them eat Broccoli Soup

Broccoli is a tough sell in my house, I love it...no one else does. So what do I do when I have a big bag of organic broccoli from a late fall Farmer's Market that I stowed several months ago in the freezer? Make them eat broccoli soup!

This recipe is easy, and not too caloric, because it's not "Broccoli Cheese" soup...now that's a artery hardener if you go the traditional route with heavy cream and cheddar cheese. Although you could add a cup or two of shredded sharp cheddar to this and you would have a really decadent bowl of soup!

Cream of Broccoli Soup

1 medium sized sweet onion - minced
2 tblsp butter
1 tsp granulated sugar
2 tsp aged balsamic vinegar
2 tblsp minced garlic
2 lbs fresh or frozen broccoli pieces (add peeled, chopped stems, they have lots of flavor!)
4 cups chicken broth or stock (use vegetable broth for vegetarian soup)
1 cup 2 % milk
1 1/2 cups sour cream (light is fine)
2 tblsp sea salt
2 tsp freshly ground black pepper
1/2 tsp celery salt
2 tsp honey
3 drops Tabasco sauce
1 tsp soy sauce

In a large stockpot (at least 4 quarts) saute minced onion in butter over med- high heat.
When onion is softened, add sugar, balsamic vinegar and garlic, cook over low- med heat until onions are dark golden brown about 15 minutes.
Add broccoli pieces and broth. Simmer until broccoli is tender about 10-15 minutes.
Turn off heat and add milk and sour cream.
Blend soup in batches, filling the blender only 1/3 full and blend until smooth. Be careful when blending hot soup, keep a towel handy to hold the cover of the blender jar on tightly. Exploding hot soup is very dangerous. Keep blended soup in a big bowl to return to stockpot when finished blending.

Return blended soup to a clean stockpot (I just wash the one I used) and season.
Cool completely and refrigerate (Soup always tastes better the next day!)

To serve immediately, reheat over low- med heat briefly to desired serving temperature.
Makes approx. 2 1/2 quarts or enough for 8-10 people.

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About Me

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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