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Posts Tagged ‘toasted’

The last few months have been crazy – as a clinical clerk (senior medical student), I’m often required to be at the hospital well before sunrise.  I’ve needed a hearty breakfast to keep my energy levels up, and critically, one that easy to prepare in a semi-asleep state!  For years I was under the illusion that granola was tricky to make – thank goodness my roommate helped show me the light.

Homemade granola is simple to prep and far more delicious than any grocery store variety I’ve ever purchased.   I love how I can control what I put into it (no longer do I need to put up with raisins…) and how little sugar goes in compared to the bought variety.  This recipe is Jamie Oliver’s and its incredibly versatile: simply mix and match the nuts, seeds, and dried fruits to what’s in your cupboards and to your favourite flavours.

 

Toasted Granola

Toasted Granola

(makes enough to fill a large jar)

 

Ingredients

2 cups quick cook oats

1 heaped cup mixed nuts (hazelnuts, almonds, walnuts, cashews, brazil nuts), coarsely chopped

1/2 cup mixed seeds (sunflower, poppy, pumpkin, sesame)

3/4 cup unsweetened shredded coconut

1 teaspoon ground cinnamon

1 1/2 cups dried fruit (raisins, cranberries, apricots, cherries, prunes), coarsely chopped

5 Tbsp. maple syrup

5 Tbsp. olive oil

 

Directions

Preheat oven to 350 F. Mix all the dry ingredients except the dried fruit in a large bowl.  Drizzle with the maple syrup and olive oil and stir to coat evenly.  Transfer granola to a sheet pan (optional: use parchment paper). Toast for 25 to 30 minutes, stirring the granola with a wooden spoon every 5-10 minutes to ensure it cooks evenly.  Remove granola from the oven when it is golden and fragrant. Mix in the dried fruit and let it cool down.

Once cooled, transfer to an airtight container.  Delicious served with milk or over a dollop of yogurt.

Bon appetit!

– Catherine

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Cran almond and feta salad

Since I’ve lived in two very different yet both remote locations these past two years, I’ve learned that a yearning for delicious food and the absence of many of my favourite items makes for some intense cravings. Last year, I would have done just about anything for something other than palm oil and broken-grade rice; this year I would do just about anything for something other than a tasteless carrot or bitter celery.

As a member of the local volunteer fire department and ambulance service, I’m learning about standing up for myself in conversations dominated by men. This past weekend we had a pot-luck at the firehall, and I knew the food would be heavy on “man food”, which I’ve determined through my engagement in the department to mean meat-heavy (always) and often sauce-based dishes or casseroles. The food is usually delicious, but it lacks in the veggie dimension. I hate to follow the entrenched rules and bring light food as is expected of a woman, but at the same time the extreme lack of the vegetable and fruit food group made my final decision to bring a salad a no-brainer. I knew it would just reinforce stereotypes, but that’s something I can handle.

Here’s the recipe for the delicious salad we brought along to the potluck!

Cran Almond Feta with Vinaigrette

Ingredients – 6 servings

1 head lettuce (anything except iceberg if you can help it), washed, dried, and torn into pieces

1/3 cup dried cranberries

1/2 cup sliced almonds

1/2 Tbsp butter

2 Tbsp maple syrup

2/3 cup crumbled feta

1/2 cucumber, quartered then sliced

Vinaigrette

2 Tbsp grain dijon mustard

11/2 Tbsp cider vinegar

4 Tbsp olive oil

1/2 shallot, minced

1 tsp crushed tarragon

salt and pepper to taste

Directions

Heat butter in a frying pan over medium heat. Once melted add the maple syrup. Once hot and mixed, drop in the almonds and cook, stirring every minute or so, until they brown. Allow them to cool and make sure the clusters are not too big by separating them with your fingers.

Wash the lettuce and cucumber and prepare. Place lettuce in a large salad bowl, and sprinkle the cucumber over top, along with the feta and the cranberries, and then the maple-candied almonds. Cover until ready to serve.

To make the vinaigrette, mix the mustard and vinegar well. Add the oil and stir vigorously until it combines. Add the shallot, tarragon, salt and pepper. Pour over salad when ready to eat!

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