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Archive for the tag “recipe”

Best Granola Recipe Ever

I made some granola from a recipe by Laura of Wholesome Junk Food and loved it.  I gave the recipe to my sister and she loved it.  She told me later that she had passed the recipe on to several other people who had tried it and loved it.  I recently gave the recipe to my cousin, who is enjoying it, and now her sister wants the recipe too.  Obviously time for a Smorgasbite recipe post!

Honey Toasted Granola
Adapted from The Wholesome Junk Food Cookbook by Laura Trice
Yield: 6 cups

4 cups rolled oats
1 cup raw almonds
1/2 cup pumpkin seeds
1/2 cup raw sunflower seeds (I often use a variety of nuts/seeds, combining to 2c)
2 tsp sea salt
1/4 cup sugar (I usually omit this)
2/3 cup honey (can substitute maple syrup)
1/2 cup oil (olive, canola, whatever)

1. Preheat oven to 325. Grease shallow 14 x 11 inch pan.

2. Combine dry ingredients and wet ingredients separately and then mix well. Spoon into prepared pan, firmly patting the mixture to the edges.

3. Bake for 30 minutes, turning the pan and stirring every 10 minutes or until golden brown.  (I find it often takes longer but that may be because I usually make a double batch. Just bake until it’s golden brown, that’s the key.)

Carrot Tomato Soup: Tastiest and Simplest Ever

One of my favorite inventions this summer has been this Carrot Tomato Soup.  I started with the most basic ingredients- carrots, tomato sauce, water and salt.  And then before I decided what to add next, I tasted it: perfect.  Stop there!

Simple, tasty and healthy, it’s the perfect summer soup.

Carrot Tomato Soup

1 pound carrots, scrubbed or peeled and then diced
8oz tomato sauce (1 small can)
8oz water (could substitute milk or cream for a creamier soup)
1 tsp sea salt
Black pepper to taste
Optional: olive oil to drizzle on top

1. Boil or steam carrots until tender.  Let cool.

2. In a food processor or blender, combine carrots with tomato sauce, and water.  Blend until smooth.

3. Season with salt and pepper.

3. Put in fridge if you’d like to serve a chilled soup, or reheat on stovetop for a warm soup.  May also serve room temperature, as is my custom.  You may choose to drizzle some olive oil on top of each portion before serving.

Muir Glen Reserve 2009 Tomatoes


As a very enthusiastic tomato (and canned tomato) eater, I was thrilled when Julie from Muir Glen offered to send me a limited-edition 2009 Reserve tomato kit.

The prestige and quality of reserve wine, now available in tomato form!

Each 2009 Reserve kit includes:

1. One can each of the Muir Glen Organic Yolo Red diced and Muir Glen Organic Brigade whole peeled tomatoes.  The Yolo Red diced and the Brigade whole peeled canned tomatoes were grown specifically for Muir Glen under certified organic practices and hand-harvested in Yolo County, California. These two exclusive varieties of 2009 Reserve tomatoes were picked at the peak of ripeness and packed the same day.  Yolo Red Diced Tomatoes are sweeter than most, high in lycopene and allow you to create wonderful bruschettas, salsas and soups.   Brigade Whole Peeled Tomatoes are full and plump, have consistent bright red color and are perfect to use in your favorite lasagna, pasta sauce or stew recipes.

2. One can each of the Muir Glen Organic Fire Roasted diced and Adobo Seasoned petite diced tomatoes: the classic favorites!

3. Recipe cards from award-winning chefs and The Diary of a Tomato booklet with 25 delicious tomato recipes

When I received this kit, I was blown away.  It is beautifully packaged and would make a fabulous gift.  The tomatoes are all delicious and the recipe booklet is inspiring.  And, best of all, the kit could easily sell for $30, yet it is only $7.  Even more amazing, $3 of each purchase through March 31, 2010 will be donated to worthy causes.

Here is the website to order but hurry, since Reserve 2009 will only last so long!

Gingerbread House of Homemade Charm

Homemade gingerbread houses are fun to make at any age.

I am indebted to Elise‘s How to Make a Gingerbread House for making my first non-kit and non-graham cracker gingerbread house a success.

Per usual, I swapped whole wheat flour and succanat for the white flour and refined sugars.  I also used blackstrap molasses instead of regular molasses.

Another adaptation which turned out to be a lifesaver: using a cardboard six-bottle beer carrier as a structure around which to build the walls and lay the roof.  Without this my house would have certainly caved in.  It also meant I only had to cut out a cardboard pattern for the roof since for the walls I just placed the carton onto my rolled-out dough and cut around it with a knife.

By the time I finished it was late at night and I didn’t decorate.  The next day I elected to keep it the way it was.  I like having just the dark brown and bright white.

I constructed it atop a cake platter which worked well.  Now it serves as a holiday decoration that I can move as needed.

With leftover dough I made some gingerbread sandwich cookies.  Recipe to come!

Recipe: Wild Mushroom and Collard Green Bundles

Gourmet Thanksgiving in Advance (described here) Recipe #2

Perhaps the most delicious way to eat collard greens, particularly for those who dislike bitter-tasting collards and/or vegetarians who can’t do the collard greens & bacon thing.

When you get to step 3, be generous with the filling in each leaf. I had extra which I put in romaine leaves. As you can see in the photo, they’re not as pretty (though surprisingly still tasty, but not as good as the collards).

Wild Mushroom and Collard Green Bundles

Adapted from Gourmet Magazine‘s Wild-Mushroom Bundles

8 large collard leaves, stems and thick portion of center ribs removed
1/2 cup vermouth
2 tablespoons shallot, finely diced
1 teaspoon minced garlic
4 tablespoons unsalted butter, divided
1 lb mixed fresh wild mushrooms: shitake, oyster, and chanterelle, cut into wedges (6 cups)
1. Cook collards in a large pot of boiling water with 1 Tbsp salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
2. Bring wine to a boil with shallot, garlic, butter, 1/2 tsp salt, and 1/4 tsp pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-qt shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
3. Preheat oven to 450°F with rack in lower third. Mound a 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish and cover the dish with foil. (Or, if making in advance, at this point refrigerate the baking dish for up to 1 day. Bring to room temperature before heating.)
4. Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.

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