This is based on a recipe at Food52, by “spacekase” — I’ve adapted it, ingredient-wise and quantities-wise to my own preferences. The quinoa adds a definite crunch; use quinoa flakes if you don’t like the whole quinoa.
Maple Quinoa Granola
Preheat oven to 225F
Mix together in a large bowl, then set aside:
- 2 cups whole rolled oats (not the instant kind)
- 1/3 cup uncooked quinoa, the pre-rinsed kind (like Bob’s Mill)
- 1 cup raw nuts, coarsely chopped (any kind that you like — I use walnuts & sliced almonds)
- 1/3 cup raw sunflower seeds
- 1/3 cup unsweetened coconut flakes or shreds
- 3/4 cup dried fruit, chopped if big (I like apricots, dried cranberries & dried cherries)
For the coating, whisk together until thoroughly combined:
- 1/3 cup coconut oil, liquid/melted
- 1/3 cup maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt
Pour the wet mixture onto the dry mixture, and stir until everything is completely coated.
Spread the mixture evenly into a large roaster, or onto a large cookie sheet, so that it covers the entire bottom.
Bake for 1 to 1 1/2 hours, until it is lightly browned. Allow to cool completely. Store in an airtight container.
Chocolate, banana, and zucchini muffins.
- 1/2 cup dark chocolate cocoa
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp real vanilla extract
- 2 cups zucchini, shredded and patted dry
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1 cup chocolate chips, preferably mini dark chocolate
- Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
- In a large mixing bowl, combine oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini.
- Fold dry ingredient mixture into wet ingredient mixture, just until combined. Gently fold in the chocolate chips.
- Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick. Cool completely before storing.
This was my children’s favourite play dough. I like it because one doesn’t end up with salty, crusty hands when using it, and it doesn’t need a stovetop to cook it on.
- 2 cups all purpose flour
- 2 Tbsp salt
- 2 Tbsp vegetable oil
- 2 Tbsp alum (from bulk store)
- 1 cup + 2 Tbsp boiling water
- Food colouring, if desired
- In a medium sized bowl, mix the dry ingredients together and make a well in the center; add food colouring to water.
- Pour the boiling (coloured) water into the well, and mix thoroughly until all the flour is moistened.
- When cool enough to handle, knead the dough until it is smooth.
- Store in the fridge.
- to add interest, mix in with the dry ingredients: glitter, strongly scented spices, cake sprinkles, etc
- use koolaid powder to colour the water, or add it to the dry ingredients prior to adding the water
From the Basic Shelf Cookbook. Good for when there’s “nothing in the fridge”.
- 1 tin light tuna, drained
- 1 cup grated sharp cheese
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 Tbsp (or more) mayonnaise
- 6 slices whole wheat bread or English muffins
Preheat oven to 375F
Mix tuna, cheese, celery, onion and mayo in a medium bowl. Add freshly ground black pepper to taste.
Put equal amounts of tuna mixture on each bread slice and spread out evenly.
Bake in oven until cheese is melted, about 10 minutes.
Cut each slice of bread into four pieces. Serve immediately.
Filed under food, Protein
Betty didn’t specify how much couscous to cook , or how much feta to add for her delicious version of this salad, so I just wing it…
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, crushed/minced
- 2 tbsp snipped fresh dill
- 1/2 tsp dried oregano
Whisk all ingredients together, or shake up in a jar.
- 2 ripe tomatoes, cut into small pieces
- 1 cucumber, unpeeled and cut into small pieces
- red onion, sliced (to taste)
- black olives, to taste
- feta cheese, crumbled or cut up
- Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
- Combine the salad ingredients in a bowl.
- Add the dressing to the vegetables and toss.
- Add the couscous to the vegetables, toss. Just before serving, gently stir in the feta cheese.
Whole Wheat English Country Bread
White English Country Bread
I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England. It is dense, and substantial. It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise, then into the oven).
- 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
- 1 teaspoon white sugar
- 1 teaspoon kosher salt
- 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
- 3/4 cups boiling water
- 1/2 cup cold skim milk
- Stir dry ingredients together and set aside.
- Add boiling water to cold milk in a large bowl.
- To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour. Knead a few times and shape into a “bread shape” 🙂
- Place the dough into a greased loaf pan.
- Cover with a clean towel and allow to rise in a warm place for 45 minutes.
- Preheat oven to 400 degrees.
- Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
- Remove from pan and allow to cool.
For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.