Why spend a lot of money on store-bought granola when you can make it yourself? You won’t believe how easy it is! Plus you can fine-tune it to suit yourself.
Paired with plain yogurt (homemade, of course!), it’s a great way to start the day or subdue those mid-afternoon hunger pangs.
Note: This recipe makes 11 cups. If you don’t want to make this much, use a smaller rimmed cookie sheet – the granola should be a certain thickness when baked or it tends to burn around the edges.
Additional Note: This recipe calls for a total of 2 cups nuts. I prefer half almonds, half pecans. Substitute, if you prefer.
MAPLE/NUT GRANOLA – makes about 11 cups
- 1 cup slivered almonds chopped
- 1 cup pecans, chopped
- 1/3 cup maple syrup (the real thing, NOT Log Cabin, etc.)
- 1/3 cup dark brown sugar, packed
- 1/2 cup vegetable oil
- 4 tsp vanilla extract
- 1/2 tsp salt
- 4½ cups (13½ oz) old-fashioned oats (NOT the quick cooking kind)
- optional: 2 cups dried fruit, such raisins, cranberries, apricots
Preheat oven to 325º Fahrenheit.
Lightly toast the almonds and pecans to bring out their flavor. I do this in my toasteroven. If you don’t have one, use your regular oven. Make sure to keep an eye on them wherever they are so they don’t burn!!!
In a very large bowl, mix together the maple syrup, brown sugar, vegetable oil, vanilla, and salt.
Blend in the oats and toasted nuts. 
Pour onto a parchment paper lined rimmed 16½” x 12″ (inside measure) baking sheet. Spread out and, using a flat implement (such as a potato masher or measuring cup), firmly press down granola evenly. I like to start in the center and work my way to the sides so that the edges aren’t too thin, or they’ll over-bake. 
Bake in the upper third of the 325º F oven until medium browned – about 32-45 minutes. (Mine take 32 minutes.) 
Remove from oven and let cool 1 hour on baking sheet. Break apart and add in dried fruit, if using (I never do).
Store in airtight container.
Let me say right off the bat, this is an EXTREMELY easy recipe. Honestly! Yes, it involves making those ultra thin pancakes that wrap the stir-fry, but I promise, you can do it!!!
On a well-floured board, roll dough into a 12″ log. 
Slice into 12 pieces. 
Using floured fingers, pat each piece into a 3″ disc. 
Generously brush 6 of the discs with the sesame oil (you may have some left over).
Place each dry disc on top of an oiled one, creating a kind of sandwich. 
Roll each of these into a 6″-ish circle. 
Remove to a tea towel to let cool a few seconds. Then, carefully split apart the pancakes. 
Stack them, oiled side up. Carry on with the remaining circles. (You may not need to oil the pan with each new pancake, depending on the non-stick ability of your skillet – I put in a little vegetable oil every other one.) Keep warm in the wrapped tea towel until ready to use.
Prepare teriyaki sauce: In a small saucepan, combine the Mirin and cornstarch, smooshing out any lumps. 
Add in the soy sauce, sugar, ginger, garlic, and sesame oil. Cook over medium heat until thickened. Set aside. 
Note: You only need 1/4 cup of the teriyaki sauce for the Moo Shu. Store remainder in refrigerator.
Drain the mushrooms over a container.
Add 1/3 cup of this mushroom water to the skillet, along with the cabbage and drained mushrooms. Cook on high for another 2 minutes.
Pour all of the stir-fry mixture into a colander or sieve, discarding the drained liquid.
Add in the drained veggies and the 1/4 cup teriyaki sauce. Blend together and heat through.
We’re all familiar with the POTATO GNOCCHI – awhile back I even posted a recipe for 
But gnocchi are merely dumplings that are made from various things besides potatoes, such as wheat flour, cheese, breadcrumbs, cornmeal, and semolina flour – the basis for this Roman Gnocchi recipe.
Very slowly pour in semolina, stirring constantly to prevent lumps (a whisk is best for this). Once all the semolina in mixed in, decrease heat to low and cook 3-5 minutes, until it becomes very thick and pulls away from the sides of pan. (Don’t undercook or the gnocchi will taste floury.) Let cool 4 minutes. 
Cut 
Mix in the beaten egg, Gruyère, rosemary, and baking powder. 
With the remaining 
Chill at least 30 minutes.
Sprinkle Parmesan on top of gnocchi and bake, uncovered, for 30 minutes. Let cool at least 15 minutes before serving.
Turn off heat and stir in 1/4 cup basil, sugar, and pepper.
Cook for 5 minutes. SET A TIMER! You don’t need to cook it fully right now – it will continue to cook in the oven. Pour pasta into a strainer to drain, but 
In another bowl, beat egg with a fork then mix in 1/2 cup (1.5 oz) (44g) Parmesan and cottage cheese. 
Once the pasta is draining, pour the cornstarch-cream mixture into the now-empty pot. Over a low heat, bring to boil.
Immediately turn off flame and stir in the cottage cheese mixture. 
Add in half of the mozzarella and 1/2 cup of the marinara. 
Stir in the cooked ziti, breaking up stuck together pasta. 
Pour into an 8″ x 8″ casserole dish (or it’s equivalent). 
Top with remaining marinara sauce, then sprinkle on remaining mozzarella, followed by the rest of the Parmesan (20g). 
Cover with a lid or foil and bake at 350º Fahrenheit for 30 minutes. Remove cover and bake an additional 30 minutes. Remove from oven and sprinkle on 1 T basil. 
Let set 20 minutes before serving.
Sometimes advice passed on through the ages is wise and true. BUT, sometimes one needs to re-examine it, thus finding it no longer (if ever) viable.
In a saucepan, melt 3 T butter. Sauté shallots over medium heat for about 3 minutes. Add in garlic and cook for 30 seconds more, just to bloom the garlic. Remove pan from heat. 
In a small bowl, mix together the flour, paprika, salt, cayenne, white pepper, and nutmeg. Blend into the butter mixture, smashing out any lumps – this is your only chance to do so! 
Return pan to heat and cook roux (that’s what this paste is called) for 2 minutes over medium/low heat. (This will get rid of the flour taste.) 
Pour in the milk and cook over medium/low until thickened, stirring constantly. Turn off burner but leave pot in place in order to use residual heat. 
Stir in Gruyère and 1/4 cup Parmesan until melted. 
Remove pot from warm burner and let cool 5 minutes. 
Meanwhile, build a foil cylinder around each mushroom – heavy or regular aluminum foil will work. Cut 4 pieces of foil – 8″ long if using heavy foil, and 12″ long if using regular. 
For the heavy foil, fold in half lengthwise; for the regular, fold in thirds lengthwise. The goal is to make a 4″ high strip that will surround the Portobello. Grease one side of the strips with the remaining butter (You may not need all of it, but don’t be stingy – this will prevent the soufflé from sticking.) Sprinkle the remaining Parmesan on the greased strips, lightly patting down to make it adhere to the butter. 
Surround each Portobello snuggly with a foil strip, coated side facing the mushroom. Secure it with a paperclip at the top. 
Place mushrooms on a parchment lined cookie sheet and set aside.
Let cool.
Deep breath! Pour the cheese sauce into the beaten whites. Turn the mixer on low and mix until just combined. 
Pour mixture on top of Portobellos, dividing as equally as you can – don’t get crazy about it, though. 
Bake at 350º F for 25 minutes – don’t open the oven door to check before that time. The soufflé should be golden and jiggly. 
Remove paper clip (take care – it’ll be hot!) and foil collar. Serve immediately.
For some reason, Macaroni & Cheese is perceived as a bland, children’s food. (Don’t even get me started on the boxed version!)
Pulse about 7 times to get small pieces.
Pour into bowl and add in 1/2 oz (1/2 cup) Parmesan, 1 tsp salt, and black pepper. (It’s easiest to mix with fingers.) Set aside. 
Into a large pot, bring 4 quarts of water to a full boil. Add in 1 rounded T salt and the penne. Stir immediately to prevent sticking, then stir every now and then, until al dente. (Don’t overcook – pasta will continue to soften when the cheeses and sauce are added.)
In a saucepan melt the butter over low heat. Turn off heat and mix in the flour, making sure you smoosh any lumps – this is your only chance to remove them. Cook 2 minutes over low heat, stirring continuously, to prevent that flour-y taste. 
Add in the cream and remaining 1 tsp salt. Increase the heat slightly to medium/low and stir until thickened. 
By now, the pasta should be cooked. Drain in colander, but don’t shake strainer. Immediately pour hot pasta over cheeses in bowl. 
Pour hot sauce on top. (Don’t stir yet.) Cover – I use a cookie sheet. Let set for 3 minutes to melt the cheeses. Remove cover and stir everything together. 
Pour into a casserole dish and sprinkle on breadcrumbs. 
Bake at 500º F for about 7 minutes, until breadcrumbs are browned. 
Sprinkle on a little chopped parsley, if desired. Can be served immediately.
One thing I love about egg dishes is they can be eaten for breakfast, lunch, and dinner – kind of a one-size-fits-all meal of the food world. (Even though one size does NOT fit all in the clothing world!)
If you’re using fresh spinach, thoroughly wash, dry, and coarsely chop. If you’re using frozen, thaw.
Cook over medium heat, stirring until spinach is wilted – about 10 minutes. Transfer to a bowl.
In the now empty pan, pour in the white wine. Cook over medium/high to reduce it to 1/4 cup. This happens fairly quickly so keep an eye on it. Remove from heat.
Spread on half of the spinach. 
Sprinkle 1/2 cup of the cheese. 
Add another layer of bread, the remaining spinach, and 1/2 cup cheese.
In a bowl or large measuring cup for easy pouring, whisk the eggs, half & half, reduced wine, 1/4 tsp salt, and 1/8 tsp black pepper. Pour on top of spinach/bread/cheese. 
Cover with plastic wrap, pressing directly onto food. Weigh it down with whatever will fit. (I use another 8″ x 8″ pan weighted with bowls). 
Refrigerate at least 1 hour.
Bake at 325º F for 50-55 minutes, until starting to brown (I bake for 50 minutes). Remove from oven and let set about 15 minutes before serving.
I love skillet dinners – everything is cooked in the one pan. They’re generally fast and easy, and this one is particularly tasty!
In a 12″ skillet, heat 
Remove mushrooms and extruded liquid to bowl and set aside. 
Heat remaining 
Add in garlic and cook another 30 seconds. Turn off heat. Add oregano, red pepper flakes, uncooked pasta, vegetable stock, and the water.
Turn heat to high and let cook, uncovered, about 12 minutes (stirring now and then) – until most of liquid has cooked out. 
Add in the broccoli, sun-dried tomatoes, and Kalamata olives. 
Cover and cook over medium/high for 2 minutes to steam broccoli (it will turn bright green). Don’t overcook.
Decrease flame to low and add in cream and Pecorino. Stir to blend and let cook uncovered about 1 minute to heat through. Turn off heat and taste for seasoning (I like to add 1/2 tsp salt.) Cover, and let set 5 minutes before serving.
Put the chopped beans in the bowl and add in remaining ingredients. Stir to blend. 
Cover and refrigerate at least an hour, preferably several hours.
Flip burgers and add remaining 1 tsp oil to skillet. (I flip them onto another spatula then nudge them onto the skillet.) Cook about another 4 minutes, until well browned. Once both sides are well browned, the crust holds them together.
Some things are just meant to be.
Set out package of pastry sheets for an hour or so to thaw. (Overnight in the fridge is best.)
When pastry sheets are soft enough to unfold, remove them from package. Cut a piece of parchment paper (NOT waxed paper!) to fit a rimmed cookie sheet. Lay just the parchment (not on the cookie sheet yet) on the counter. Very gently unfold one of the pastry sheets and place it on one side of the parchment. (If the pastry tears, repair by pinching dough together with wet fingers.)
Overlap the other square on top. Press dough together firmly with fingers.
Using a pizza cutter or knife, trim edges so they’re straight. (You may not need to do this step.)
Paint entire rectangle with egg wash, but not the strips.
Place long strips on top of long edges and paint them with egg wash. There will be an excess of dough, which will be cut off.
Place the short strips along short side edges and paint them with egg wash. Cut off and discard overhanging dough strips. To help the border to rise straight upward (as opposed to up and out like mine did), press dough along inside edge of border.
Using a fork, liberally dock holes through cheese and pastry, 
Bake at 425º F for 12 minutes. Remove from oven. If the center has puffed up, deflate by poking it with a sharp knife in a few places and gently pressing dough down with a fork.
Sprinkle mozzarella evenly in cooked pastry, excluding the border.
Layer on the tomato slices. Using a pastry brush, dab tomatoes with all of garlic/olive oil mixture.
To prevent the borders from over-browning, cover with strips of foil. Bake at 425º F for 13-15 minutes. Remove from oven and sprinkle with basil. Let set a few minutes before slicing.
Vegetarian Cooking For Carnivores BLOG 