Granola; cranberry-orange-pecan and fresh almond milk

OK, here it is, my coveted granola recipe. Since I will be going into labor any day now, I thought you all should have it, considering life as I know it may be over for a while (and in the event anyone wants to drop some off at my house).

This recipe is the bomb. Seriously, the best granola-evah.  It's crunchy, sweet, packed with nuts and does not taste like stale cardboard (as store bought granolas commonly do).  It is a little time consuming, considering you have to zest and juice fresh oranges for the best results, but it is worth it. You can also try using dried orange peel or just omitting it all together if you just don't care (I never do).

For ease of zesting, get yourself a microplane for $14.95.  I love my microplane. I use it to grate fresh hard cheeses, and it also makes garlic paste a snap...just rub the whole clove over the grates right into your dish.  You can get one anywhere- Sur la Table, Target, BB&B...they make a host of other products for your grating and zesting pleasures as well, if you are a tool junkie. I just have this one.

This recipe is adapted from Myra Goodman's book Food to Live By; the Earthbound Farm Organic Cookbook.  I love that book, stumbled upon it at a Goodwill for like $3.00...best purchase.

This recipe makes a lot, which you will be happy you did.  It lasts a long time and you will eat it well before that time is up.  Feel free to cut it in half.  Here goes:

9c Old fashioned oats (NOT quick cooking oats)
1c sliced almonds
1c raw pepitas (pumpkin seeds)
2c coarsely chopped pecans

combine oats and nuts in a very large bowl.

3/4c packed brown sugar
1c canola oil
1c REAL maple syrup
zest of 5 large oranges

In a 4c wet measure, combine all ingredients and stir to break up any lumps in the brown sugar. juice the oranges you just zested and add that juice to the mix.  Stir well into oat and nut mixture.

Line two half-sheet pans (13"x18"x1") with parchment and spread mixture evenly on both sheets. This size sheet pan is a commercial pan, and you may not have that size.  If you only have regular, smaller size,  you may have to bake in multiple batches, or just cut the recipe in half.  This recipe fits perfectly on 2 13"x18" pans, which you can order on line or get at a restaurant supply store. Looks like BB&B might have one too...but I haven't seen the larger size at Sur La Table.  I love having these pans in my home, they fill up the whole (standard) oven rack so you aren't wasting any space. A 1" deep pan also helps, that lip around the edge keeps the granola from going on the floor when you stir it around.

Bake at 375, rotating and stirring often until golden and dryish throughout, about 20-30 min depending on your oven.  Cool completely and stir in 1-2 cups dried cranberries, craisins, or cherries (depending on your preference) before storing.

Almond Milk
I usually make a qt of it to go along with granola...my hubby can't drink milk...
This is so easy and so much healthier than the store bought stuff.

1/2 cup raw almonds
4-5 pitted dates
pinch of salt
dash vanilla
4 cups water

Combine almonds, dates, vanilla and salt with 1c water and blend on high for 2 minutes or so, until really broken down (Vitamix blender is the best, fyi...totally worth the $500.00. I have the one that fits under cabinets so I can keep it on my countertop).  Add remaining 3c water and blend on low to combine.  I don't bother straining it. If you let the foam settle, this stores perfectly in a qt size glass Strauss milk bottle (Norcal peeps). Make sure you store it in a something with a cover so you can shake it well before each serving. It will only last the week, as fresh almonds can sour quickly. Just smell it once it has been 4-5 days, you can tell.

OK, enjoy!  And if you don't want to go through all the hassle, remember...you can still order it from me for $12/lb!

Peanut butter and chocolate puffed quinoa bars

Hello! It's been a while, I know...
I seem to go in spurts here, but stay with me (and my consistently inconsistent nature). I've got a quick and easy sweet treat for you tonight.  This recipe may not be ideal for everyone seeing as how we here in the Bay Area seem to be quite spoiled with the wide array of offerings at the grocery store.
However, I hope it will introduce you to a new ingredient if you haven't already seen it- puffed quinoa.  You can always order it on line, and I think that may actually be worth doing.  This stuff is great to have around to throw in yogurt or cereal, cookies, etc... You cannot make puffed quinoa at home, to my knowledge.  I get it at Berkeley Bowl, pre packed in the bulk section. I have had it stored for almost a year now in an airtight jar- so I don't think it'll go stale on you too soon either, if you do decide to go through the trouble of ordering it.

Chai tea at home

Almost everyone loves a good cup of chai. Almost no one likes paying $3.45+tax and standing in line at Starbucks for some syrupy chai out of the box. Sure, it says it's organic...or whatever....
I guess i am just a purist in that there is something more satisfying to both my tastebuds and my soul to just mix the spices and tea myself.  Not only does it save time and money, but it tastes so much more pure. Most importantly, it saves you the irritation of having to say the words "tall" "vente" or "grande".  That doesn't irritate you, you say? Well, good for you, you are a more tolerant person than I!

Savory Bread Pudding

I am sorry to all the gluten-free people out there...but this one, unfortunately, just isn't for you. It may also seem as a bit of an indulgence (for those of us that buy into the low-carb diet, at least)... but certainly a worthwhile one.  Besides, a very wise person once told me to eat all my heaviest foods in the morning to keep me full and use the rest of the day to burn them off!  I'll definitely buy into that.  Luckily, a savory bread pudding is the perfect centerpiece for a hearty brunch buffet.  Easter anyone?

It also makes a great dish for a steak or roast, a roast chicken or turkey...the list goes on. 

Lamb Vadoum

So you've made all those spice blends, now you need more recipes, right? If you haven't made any of them yet...perhaps this recipe will give you a kick in the panties. This is a very easy to prepare indian style lamb stew. It take a couple hours to cook, but only a few minutes to throw it together, provided you have already made your vadouvan spice blend. Serve it over rice, quinoa or with some naan. In fact, you can probably just throw all these ingredients in a slow cooker and let her go for a few hours. if you try this, let me know how long you let it cook and how it worked out!   This is a great recipe to make extra of and freeze for a rainy day.

Spice blends- you can do it!

I want to encourage everyone to have a few of their own spice blends on hand, it really is so easy to do. It will also give your quick weeknight meals a sense of self satisfaction knowing you didn't have to pound loose one of Emeril's store bought seasonings from the large clump that has formed in the  shaker. You know how long that has been sitting in the back of that spice cabinet?! There isn't enough sodium silicate in the world...

Take my blackening seasoning for example. Pull that blend out of the cabinet, coat one side of some boneless-skinless chicken thighs and put them face down in a smokin' hot cast iron pan for about 5 minutes. Turn them over and cook for another 5 or so. Lay them on a bed of brown rice and sautee some onions and bell peppers to put on top and Voila! You have the easiest weeknight dinner ever, and can pat yourself on the back knowing you added a certain level of complexity with hardly any work at all.

Almond cookies

Gluten Free. Chewy and crunchy at the same time. These cookies are so good they make me laugh. They will speak for themselves. 

French country lentil soup

Soup, soup, and more soup. Ok, so I'm into it.  It's so easy, so inexpensive, so nourishing and so convenient to make large quantities and freeze it in meal size batches.  With that said, I've got another one for ya.  I call it "French" country lentil because I get my mushroom stock from the French guy at the market. I think his stock makes this soup extra delicious.  Stock is really the key here, people, as in most soups. Said frenchman is a very charming guy named Gui (Pronounced Gee in French) that has a business selling brioche savory pies, "Le Fleur de Lyon". Yummy.  Secret- he sells three different kinds of stock: chicken, tomato, or mushroom for $4/qt if you ask.  If you live in Marin, he is at the Civic Center farmers market on Thursdays or for East Bay folks, you can find him at the Grand Lake market. I have found his rich mushroom stock yields the best results of all the stocks I have tried.  You can, of course, always use the organic Better Than Boullion vegetable or chicken base or make your own mushroom stock and the soup will be just as yummy.

Leek and Potato soup

So, I say "leek and potato" rather than "potato leek" soup because there always seems to be more potato than leek, and that just ain't right.  With a name like "potato leek", and given the fact that leeks cook down to less than half their original volume, it's a lot easier to add too much potato in proportion.   So, let's get our priorities straight here...the leeks are where the flavor is- potatoes can come along for the ride.

This will make about 5 quarts, so use at least a 6 qt pot. You will also want an immersion blender.

Leeks 2-2.5 lbs (about 6 medium to large leeks) white AND dark green parts
Russet potatoes 2-2.5 lbs peeled and cut into smallish cubes
1/2 stick salted butter (substitute oil or bacon fat, better yet,  if you want)
1 Tbs kosher salt
1 t black pepper
1/2 tsp or so fresh grated nutmeg
3 Tbs Organic better than bullion chicken stock dissolved in 8 cups water
1 cup milk (optional...you can just add a little more water)

Wash and cut up leeks- make sure you use the whole leek, as many recipes call for only the pale green part.  No point in wasting it!
Melt butter (or bacon fat if you have it on hand) in the pot and add the leeks. Sautee for a minute to coat the leeks and cook them down a bit.  Add a little stock if it is getting dry and simmer until they are "melted" (aka a green mushy delicious mess). Probably about 30 minutes
Peel and cut up potatoes and add to the pot along with the nutmeg, pepper, and chicken stock. Bring to a boil and reduce to simmer until potatoes are super tender.  Use an immersion blender to puree, but leave some chunks. Finish with a cup of milk, if desired, or add more water or stock until desired consistency.  I like it thick :)

**Want to make this even better???  ADD BACON!  instead of oil or butter to sautee the leeks in...
cut up a bunch of bacon into little pieces and sautee it in the pot until crispy.  Remove bacon with a slotted spoon and drain on paper towels to reserve for later. Sautee the leeks in the bacon grease and add the bacon bits back to the soup after it is finished. Clearly, I'm big on the bacon...this is the 3rd time I have mentioned it.

This recipe makes a lot of soup (unless you are pregnant, like me, and go through 4 quarts yourself in 48 hours...). I always keep quart sized mason jars on hand for freezing soup...just leave an inch or 2 of room at the top.  This is a great way to store soup because you can just stick the jar of frozen soup in a pot of  water to defrost it in a hurry. Forget the plastic tupperware and give your microwave a break.

Enjoy! It's chilly out there!