Homemade Granola
November 11, 2010
This is something that I’ve been wanting to make for a long time now. Ever since my dad became gluten-free a few years ago, Wendy has been making him homemade, gluten-free granola, with gluten-free oats, dried fruit, and nuts and seeds galore. Besides eating it for breakfast with soy yogurt, soy milk, or even heated up in the microwave as hot cereal, I can’t help snacking on it straight out of the jar whenever I’m home. The stuff is just that good. Sometimes, when I time things just right, I happen to be home when Wendy actually makes the granola. There is nothing better than waking up in the morning to the smell of cinnamon and nutmeg drifting up the stairs from a fresh batch of granola in the oven. Those are the times when I get to bring back an entire bag of granola all for myself.
I got the recipe from Wendy awhile ago, but it always seemed like somewhat of a daunting endeavor. It involved so many oats, and so much chopping of dried fruits and nuts… and for some reason, I had it in my mind that it would need to bake for hours in the oven. Luckily, I was wrong. Making granola was both surprisingly quick and easy. Who would have thought?
I pretty much followed Wendy’s recipe, but changed a few things here and there. Mostly, I just added a little bit more oil to make it crispier, as per Peter’s request. Here it is:
Homemade Granola
Ingredients:
- 5 cups oats (preferably multi-grain, rolled, and NOT the quick-cooking kind)
- 1/4 cup canola oil (I also sprayed some on and mixed it in while the oats were baking. Maybe add 2 extra tablespoons instead?)
- 1/2 cup honey (I used a mix of honey, brown sugar, and agave nectar, heated in the microwave so it would pour and mix in easily)
- 3 tablespoons molasses
- 1/3 cup apple juice
- 1/3 cup wheat bran
- 1/4 cup flax meal
- 1/2 cup coconut flakes, unsweetened
- 1+ cup any or all: walnuts, pecans, almonds, hazelnuts, etc. (I chopped them just a bit)
- 3/4 cup any or all: flax, sunflower, pumpkin seeds, etc.
- 2 tablespoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon dried, ground ginger
- 1 tablespoon vanilla extract
- 3/4 cup dried cranberries, raisins, chopped apricots, plumbs, etc.
Preparation:
- Preheat oven to 250 degrees F.
- In a large bowl, combine all dry ingredients (except dried fruit).
- Stir in all wet ingredients so that the dry ingredients are equally covered (think of tossing a salad).
- Evenly spread the granola mixture onto a rimmed baking sheet and put into the oven.
- Bake at 250 degrees F. for 30-45 minutes (or until lightly toasted), stirring every 10-15 minutes so that it doesn’t burn.
- About five minutes before taking the granola out of the oven, add the dried fruit and fold it in to the granola.
- Done!
Next time, I think I’ll try Heidi’s Big Sur Power Bars Recipe from 101 Cookbooks. Check out her awesome video!
Mexican Home Fries
November 6, 2010
In my search for some international news about Mexico (to fulfill my assigned blog post topic for the week), I had a hard time finding something non-violence or drug related. However, after looking a bit deeper, I found a great little blog post on The New York Times.com about el Dia de los Muertos, which occurs each year on November 2. For all of the non-Spanish-speaking Americans out there, that translates to the Day of the Dead. Dia de los Muertos is a Mexican tradition that dates back to pre-Hispanic times and celebrates the annual return of those who have died. In Mexico, the celebration is held in cemeteries where dead family members are buried.
Aside from tacos, corn, hot chocolate and pork with pineapple, traditional food includes sugar skulls and Pan de Muerto, or Bread of the Dead. People place sugar skulls on alters after writing the name of the person who died on them, and round, cinnamon-flavored Pan de Muerto represents the circle of life, with sesame seeds to symbolize the tears shed when a loved one dies.
This year’s main alter honored those who fought in the Mexican Revolution and the Mexican War for Independence. Those who go to the festival put photos of deceased family members on the alter and light candles, placing them alongside fruits, flowers, sugar skulls, Pan de Muerto and marigold flowers. The smell of marigold flowers is believed to guide the dead to the site.
Now, on to more interesting things. Mexican Home Fries! This was one of my all-time favorite recipes as a kid. Until now, the last time I had it must have been almost ten years ago now. Recently, I found the original recipe, and was excited to see that it could easily be veganized just by leaving out the cheese, and substituting creamy plain soy yogurt for sour cream.
Mexican Home Fries
Ingredients
- 6 to 7 small potatoes
- 4 to 6 corn tortillas
- 1/3 cup olive oil
- 1 head garlic (chop very large cloves into smaller pieces)
- 1 heaping cup onion, minced
- 2 teaspoons cumin
- 1 teaspoon salt (or more, to taste)
- a generous amount of black pepper
- 1 bell pepper, cut into small strips (or a combination of red, yellow and green bell pepper strips)
- 1/2 cup chopped, pitted black olives (or sliced or left whole for more texture)
- 1 tomato, chopped (cherry tomatoes work great, too)
- 3/4 teaspoon crushed red pepper
- 2 tablespoons lime juice
- plain soy yogurt, for garnish
- minced fresh cilantro, for garnish (I left this out since I didn’t have any, and it was still great without it)
Preparation
- Scrub the potatoes, and slice thin.
- Tear the tortillas into small, 1 or 2-inch pieces, or cut them into wedges. Set aside.
- Heat the oil in a large skillet. When it is hot, add sliced potatoes. Cook for about 10 minutes, stirring over medium-high heat, then add the garlic cloves and onions. Keep the heat medium-high, and use a spatula to move the potatoes around until they are brown and crisp. This takes about 15 more minutes.
- Add cumin, salt and pepper. Stir until seasonings are well-distributed.
- Add bell pepper strips, tortilla pieces, olives and tomato. Cook and stir about 10 to 15 minutes, until everything is well blended the tender.
- Stir in crushed red pepper and lime juice. Taste and adjust seasonings as needed, and keep stirring until potatoes reach a desired crispiness.
- Serve hot, with plain vegan yogurt and minced cilantro on top.
Preparation time: 1 hour
Makes: 4 to 6 main-dish servings.