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This Blessed Life at Rootsong Farm: chilly days, and a granola recipe
Nov 02, 8:50PM
It's overcast, brown and chilly out there.
It's official, our pasture grasses are gone. The sheep and cattle are on hay now.
"munch munch munch"
This is the children this morning. Today is especially stormy outside. A good day for keeping in your footy pajamas and getting dragged around the house!
It's also a good day for granola. Actually I decided to make a batch of granola just after I kneaded our bread dough. It's so chilly that I knew it would have a very difficult time rising without some sort of cozy heat source. "Baking in the oven creates a very cozy heat, let's bake something!"
The dough rising on the oven top:
Here is my granola recipe. I've been making it forever, adapted from the one in a cookbook called How it all Vegan. Since I was vegetarian far longer than I have been a meat eater, I still have more veg cookbooks on my shelf than meaty ones!
In a great big bowl, mix:
12 cups oats
2 cups sunflower seeds
3/4 cup sesame seeds
3/4 cup flax seeds
1 T cinnamon
3/4 cup sugar (the original recipe calls for twice that)
1 and 1/4 cup olive oil
1 and 1/2 t salt
Pour it on a baking sheet. I fill 3 baking sheets for this recipe. Bake at 350 for around 10 minutes. Every oven I've baked this in cooks at different times. Check it and don't let it start getting black on the edges. Interestingly, the original recipe calls for baking it for 30 minutes. My very first batch ever was black!
I like to add raisins to mine. The original recipe also called for 3/4 cup chopped almonds to be added before baking, which is really delicious! But who can afford to buy almonds anymore.
Yum!
Quinoa Veggie Burger
Nov 02, 7:41PM
This is every bit as delicious and satisfying as any other burger and without the suffering- what is not to like?
The recipe as written a great base recipe- you can jazz it up with whatever herbs, spices a veggies or toppings you like. Give it a try…you will not be disappointed!
Quinoa Veggie Burger
INGREDIENTS:
- 1 1/2 cup quinoa, rinsed
- 2 cups vegetable stock
- 1/2 cup tomato sauce
- 2 leaves kale, chopped fine (I used one curly and one Tuscan)
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp tomato paste
- 1/2 cup shitake mushrooms (chopped fine)
- 1/2 cup cremini mushrooms (chopped fine)
- 2 tbsp olive oil
- Salt and pepper to taste
PREPARATION:
- Place the quinoa, vegetable stock, tomato sauce, kale, thyme and oregano in a pot on the stove. Heat on high until boiling, reduce the heat to low, cover and simmer for 20 minutes or until the liquid is absorbed.
- Remove from the heat, stir in the tomato paste, mushrooms and season with salt and pepper. Set aside until cool enough to handle.
- Form the quinoa mixture into patties. I got six nice size patties, you can make them whatever size you like but do not make them too thick.
- In a skillet heat the oil over high to medium high heat. Add the patties and fry on each side for a few minutes until nicely seared and heated through. Alternatively you could bake these in the oven on a lightly greased baking pan for about 20 minutes at 350, flipping the burgers halfway through.
The Comfort of a Safe Place: Recipe
Nov 02, 6:58PM
This morning was Cloudy, Rainy, Cold and very Windy...a good morning for a hot breakfast. I decided to make something with Pumpkin for Hubby (while I had an omelet) - and I decided to make French Toast. Not just regular french toast - but with Pumpkin and stuffed with Cream Cheese!!
I looked in my fridge to make sure I had things I'd like to use to make this yummy breakfast. Here is the Recipe I concocted...
{and no, there are not any pretty-plated French Toast photos, since *someone* - he will remain nameless - started scarfing it down in the 2 minutes it took me to walk into my office, grab the camera and return to the kitchen - DRATS!}
Here's a Photo that comes close to how my French Toast looked this morning...{mine had real whipped cream}
 |
| Picture ONLY Source |
Makes 4 Servings
1/2 cup Libby's Pure Pumpkin (not pie filling)
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon Vanilla
2 Tablespoons Sugar
4 Extra Large Eggs
1/4 cup Whole Milk
1/2 cup Pumpkin Pie Spice International Delight Creamer
Whisk everything in a bowl, until well combined. Pour into a flat dish for dipping the bread.
CREAM CHEESE STUFFING
8 ounce package of Philadelphia Brand Cream Cheese, softened
2 Tablespoons Sugar
1 teaspoon Vanilla
Beat well, until well combined and smooth.
Spread cream cheese mixture between 2 slices of bread for each serving.
Heat Griddle to 375-400° and once heated, melt shortening or use oil to grease the griddle and heat til hot. Dip the French Toast in the Pumpkin Dip and let soak for a minute on each side, making sure you don't leave any dry spots. Put onto Hot Griddle and cook until nicely browned. Flip and cook until the other side is nicely browned too. Serve, topped with a dollop of Whipped Cream, toasted pecans and a dash of Pumpkin Pie Spice.
Easy peasy...and the nameless person said he LOVED it!
A simple, last-minute dessert recipe that will wow your guests
Nov 02, 6:56PM
Posted on November 2, 2013
To round out my travels of sweetness and to all my lovely readers, I wanted to give you a deliciously easy recipe.
This recipe can be done ahead of time and prepared last minute to give your guests or family a wonderful dessert.
This is quite simple and if you so desire, add in your own fruits of choice, such as pineapple, diced apple, mango or kiwi.
In any case ,have a delicious time grillin' and chillin'.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Crab and Scallion Strata | Serious Eats : Recipes
Nov 02, 6:48PM
In a large bowl whisk together eggs, milk, and pinch of red pepper flakes. Toss milk mixture with bread and let sit for 5 minutes. Place in greased square pan and bake until puffed and golden, about 30 minutes. Serve with scallions and a dollop of sour cream if desired.
Healthy Diwali snack: Baked mathris recipe
Nov 02, 6:33PM
Ingredients:
1 cup wheat flour
1/2 cup all-purpose flour (or maida)
1/4 cup sooji or rava
1 tbsp ajwain seeds
1 tsp black pepper
Salt as per taste
3 tsp sesame seeds/ til
2 tbsp oil
Method:
Mix all the dry ingredients and keep aside.
In a small pan, heat oil and then add this to the dry mixture. Mix well.
Knead the dough using lukewarm water. Cover it and keep it aside.
Later, divide the dough into 2-3 balls. Roll each ball and using fork poke the rolled dough. This will help the mathris to stay flat.
Using cookie cutter cut the rolled dough into shapes you like. If you don't have cookie cutter, you can use any small bottle lid and cut the shapes.
Preheat the oven at 350 degree F (180 degree C). Arrange all the mathris on baking tray and Bake for 13-15 mins.
Remove the cookie sheet when the mathris turns golden brown.
Read more Personal Health, Diet & Fitness stories on www.healthmeup.com
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