1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
1 1/2 cups rolled oats
1/4 cup ground flaxseeds
1/4 cup pepitas (or other seed)
1/4 cup chopped pecans
1/2 cup dried cranberries
1/4 cup real maple syrup (or honey)
1/4 cup pumpkin puree
1 tsp oil (coconut or canola)
1 tsp pumpkin spice (or more to taste)
1/4 tsp cinnamon
pinch kosher salt
1/2 tsp vanilla extract
Preheat oven to 325° F.
Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.
Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried
fruit.
Combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt
and vanilla. Pour over oats and stir together with a spatula.
Spread back onto the baking sheet and bake an additional 20 minutes, or
until golden.
Makes 3 2/3 cups.
from: Skinnytaste
Thursday, December 20, 2012
Homemade Plain Yogurt
42 oz. milk
yogurt culture (freeze-dried or 6 oz. prepared yogurt)
In a high-sided saucepan, heat milk until it boils and starts to climb the sides of the pan.
Remove the saucepan from heat and allow the milk to cook to lukewarm (95 F). To accelerate the cooling, you can place the pan in cold water.
Stir yogurt culture into a little of the milk until dissolved, then add to the remainder of the milk and mix well.
Pour the mixture into small jars, place the jars (without lids) into a yogurt maker, and allow to warm for about 7 hours.
Cover the jars and chill for at least 3 hours before eating.
yogurt culture (freeze-dried or 6 oz. prepared yogurt)
In a high-sided saucepan, heat milk until it boils and starts to climb the sides of the pan.
Remove the saucepan from heat and allow the milk to cook to lukewarm (95 F). To accelerate the cooling, you can place the pan in cold water.
Stir yogurt culture into a little of the milk until dissolved, then add to the remainder of the milk and mix well.
Pour the mixture into small jars, place the jars (without lids) into a yogurt maker, and allow to warm for about 7 hours.
Cover the jars and chill for at least 3 hours before eating.
Saturday, December 8, 2012
Spinach Orzo Salad
1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds (or pecans)
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled (or feta)
2 tablespoons toasted quinoa (can toast in a nonstick skillet over med heat for about 5 minutes, or pop into a 350 oven for about 10 mins)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
salt and pepper to taste
Cook orzo according to instructions on package, set aside to cool.
In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.
In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.
adapted from: Aggie's Kitchen
3/4 cup toasted sliced almonds (or pecans)
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled (or feta)
2 tablespoons toasted quinoa (can toast in a nonstick skillet over med heat for about 5 minutes, or pop into a 350 oven for about 10 mins)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
salt and pepper to taste
Cook orzo according to instructions on package, set aside to cool.
In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.
In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.
adapted from: Aggie's Kitchen
Perfect Oven-Baked Pork Chops
Boneless pork chops, 3/4" thick
Olive oil
Salt, pepper, desired seasonings
Preheat oven to 350.
Sprinkle both sides of chops with salt, pepper, and seasonings.
Heat 2 tablespoons of olive oil in a skillet on med-high heat, about 3 minutes on the first side, turn and brown the other side for 1 minute, then turn off the heat and pop the pan into the oven. (a wire splatter screen over the top of the pan will save some mess in your oven).
Check the chops after about 10 minutes--cook meat to 170, then remove from oven & allow the meat to rest for a few minutes.
adapted from: Boston Chef
Olive oil
Salt, pepper, desired seasonings
Preheat oven to 350.
Sprinkle both sides of chops with salt, pepper, and seasonings.
Heat 2 tablespoons of olive oil in a skillet on med-high heat, about 3 minutes on the first side, turn and brown the other side for 1 minute, then turn off the heat and pop the pan into the oven. (a wire splatter screen over the top of the pan will save some mess in your oven).
Check the chops after about 10 minutes--cook meat to 170, then remove from oven & allow the meat to rest for a few minutes.
adapted from: Boston Chef
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