See this at: lottieanddoof.com| Added on 12/13/09

Lottie + Doof need to get healthy. With all of these baked goods it makes sense to balance them out with a healthy breakfast. We’re starting with granola. I’ve always liked granola, but so much of if is loaded with sugar (or worse—corn syrup), or oil... See more

Lottie + Doof need to get healthy. With all of these baked goods it makes sense to balance them out with a healthy breakfast. We’re starting with granola. I’ve always liked granola, but so much of if is loaded with sugar (or worse—corn syrup), or oil or butter and is in fact just a crunchier form of dessert. I have been on the lookout for a granola recipe that manages to be both healthy and delicious—something I would want to eat for breakfast with yogurt and fruit. I think I found it. The November issue of Martha Stewart Living had a special section on grains and she included this recipe for granola made with oats, barley and spelt. It was exactly what I was looking for. It is just slightly sweetened and full of toasty-nutty flavor and crunch. I have been eating it with plain yogurt and fruit, either fresh or dried. It is a great way to start your day. I also think this would be an excellent gift. This seems like a good time to mention one of my favorite online sources for food. Bob’s... See less

See this at: healthytastychow.com| Added on 12/12/09

These crispy peanut butter rice bars are so easy to make and they taste delicious! They're slightly more substantial than your typical rice bars with the addition of flax. The flax is not overwhelming, however, you can slightly taste that it's there.... See more

These crispy peanut butter rice bars are so easy to make and they taste delicious! They're slightly more substantial than your typical rice bars with the addition of flax. The flax is not overwhelming, however, you can slightly taste that it's there. Instead of tasting flaxy, it just tastes heartier. See less

See this at: obsessedwithbaking.b...| Added on 12/12/09

Is it possible to not like a granola bar? Granola or granola bars are definitely some of the most addicting snacks! I mean, it's practically 'healthy' right.. so it doesn't matter when you've eaten so much you can't believe you've consumed 2 cups or... See more

Is it possible to not like a granola bar? Granola or granola bars are definitely some of the most addicting snacks! I mean, it's practically 'healthy' right.. so it doesn't matter when you've eaten so much you can't believe you've consumed 2 cups or cereal, 2.5 cups of oatmeal, 1/2 cup of peanut butter, 1/2 cup of sugar...and the list goes on! I hope no one does the calorie count because I don't want to know. After searching for what feels like forever to find the perfect granola recipe (I know there isn't a perfect recipe, but CI convinces me otherwise), I finally decided to try the chewy peanut butter granola bars from the savory notebook. Now before any of you freak when you see the amount of corn syrup, I don't think there can be substitutions for it this time. I've made granola with maple syrup and honey before and even though it was really good, the 'freshness' factor just wasn't there.. I'm not talking about staleness, but I was missing the perfect balance of crisp, crunch yet... See less

See this at: dinnerwithjulie.com| Added on 12/10/09

I must admit I was a little bummed to find Cornish game hens at Mike’s mom’s house tonight – it does make sense to make teeny birds for each of us – Chicken Little instead instead of Big Bird (which I did offer to make) but it’s just not quite the... See more

I must admit I was a little bummed to find Cornish game hens at Mike’s mom’s house tonight – it does make sense to make teeny birds for each of us – Chicken Little instead instead of Big Bird (which I did offer to make) but it’s just not quite the same. Particularly without gravy and cranberry sauce and stuffing. Not that I’m complaining. Well, maybe I am. I realize I just had turkey dinner last night, but my gut was anticipating another, one unsullied by an overabundance of Pillsbury Crescent Rolls. Wow, am I spoiled. At any rate I didn’t bring my camera, as I expected the same turkey dinner from Safeway we had last year, and had already taken photos of this morning’s granola experiment which carried me through the afternoon and which I’m now munching on in front of a movie. I wouldn’t have gone looking for a granola recipe – it’s something I’ve been winging for years generally with success, and most recipes I’ve come across contain unnecessary quantities of melted butter – often as... See less

See this at: dinnerwithjulie.com| Added on 12/10/09

You guys! I am coming undone again reading all your lovely comments. Who would have thought so many people would care what my little family eats for dinner? But as the late, great Laurie Colwin once said (stop me if you’ve heard this one), “it’s not... See more

You guys! I am coming undone again reading all your lovely comments. Who would have thought so many people would care what my little family eats for dinner? But as the late, great Laurie Colwin once said (stop me if you’ve heard this one), “it’s not only the Great Works of mankind that make a culture. It is the daily things, like what people eat and how they serve it.” Which is why if you ever invite me into your kitchen I will attempt to snoop in your cupboards and peek into recipe boxes. I can’t help it. You’ve been warned. Dinner around here has been mostly leftovers for the past few days - last night was the last of this sausage and lentil beauty, which actually improved with the addition of a fresh chunky Italian sausage (the lamb ones had been eaten, with lentils to spare), browned in the skillet with the lentils added to heat through as it finished cooking. Tonight – Mike just left to go jam (have I mentioned he’s a drummer boy?) without wanting to eat (we had plenty of party... See less

See this at: taste.com.au| Added on 12/09/09

* Preheat oven to 180°C. Brush a 26 x 16cm (base measurement) slice pan with oil. Line the base and sides with the pastry. Place in the fridge for 15 minutes to rest. Bake for 15 minutes. * Heat oil in a medium non-stick frying pan over medium heat.... See more

* Preheat oven to 180°C. Brush a 26 x 16cm (base measurement) slice pan with oil. Line the base and sides with the pastry. Place in the fridge for 15 minutes to rest. Bake for 15 minutes. * Heat oil in a medium non-stick frying pan over medium heat. Cook the leek and garlic, stirring, for 2 minutes or until the leek is soft. Spread over the pastry base. * Cook the spinach in the frying pan over medium heat for 1 minute or until just wilted. Transfer to a plate lined with paper towel. Squeeze excess liquid from spinach. Arrange the spinach over the leek. Top with the feta and tomato. * Whisk the egg, cream and parmesan in a large jug. Pour over the spinach mixture. Bake for 35 minutes or until firm. See less

See this at: onceuponachef.com| Added on 12/01/09

Homemade granola is a cinch to make. One trip to your favorite organic market and you're good to go. Simply chop a few nuts, measure everything into a bowl, mix it, bake it and you’re done. But I should probably warn you: once you try it, you'll turn... See more

Homemade granola is a cinch to make. One trip to your favorite organic market and you're good to go. Simply chop a few nuts, measure everything into a bowl, mix it, bake it and you’re done. But I should probably warn you: once you try it, you'll turn your nose up at the boxed stuff...you’ll become a granola snob. See less

See this at: foodchannel.com| Added on 11/20/09

What’s easier than hard boiled eggs? Add a creamy sauce & this egg dish is different from what most people expect from eggs in the morning! It is an “old” recipe (Eggs Goldenrod) with a modern twist!

What’s easier than hard boiled eggs? Add a creamy sauce & this egg dish is different from what most people expect from eggs in the morning! It is an “old” recipe (Eggs Goldenrod) with a modern twist! See less

See this at: greenkitchenstories....| Added on 11/14/09

This weekend we went to our country house, 30 min outside of Stockholm. We spent the whole saturday watching season one of the HBO series “The Wire”. Sunday morning we decided to take a break from our tv-marathon and made a... See more

This weekend we went to our country house, 30 min outside of Stockholm. We spent the whole saturday watching season one of the HBO series “The Wire”. Sunday morning we decided to take a break from our tv-marathon and made a no-sugar-super-healthy-very-delicious brunch: Flour free Banana & Blueberry Pancakes, Spelt & Muesli Scones, Fruit salad, and Superfruit Smoothie. Here is the recipe for the pancakes. Banana & Blueberry Pancakes Serves 4 3 bananas 6 eggs 100 g flaked coconut 1 tbsp cinnamon 2 dl blueberries (frozen) Coconut oil Mash the bananas with a fork. Whip the eggs and mix it together with the bananas. Add coconut, blueberries and cinnamon and stir it together. Fry the pancakes on both sides in coconut oil on medium heat. Serve with flaked coconut, cinnamon and blueberries on the top. See less

See this at: joyofbaking.com| Added on 11/12/09

One recipe that has become my family's favorite is her Honey Granola. It contains a mixture of old fashioned rolled oats, whole almonds, wheat germ,...

See this at: imafoodblog.com| Added on 11/11/09

(BTW - how do you like my cheap Ocean City hotel room cups. Nothing but the finest for imafoodblog!) This is the second granola recipe I have ever made for myself, and I am now officially in love with making my own granola. It is so much tastier than... See more

(BTW - how do you like my cheap Ocean City hotel room cups. Nothing but the finest for imafoodblog!) This is the second granola recipe I have ever made for myself, and I am now officially in love with making my own granola. It is so much tastier than what I buy in the store and I can personalize it with ingredients that I like. It is also easy to ensure that what you are making is a healthy and sensible snack because you have control over the quantity and quality of what is being used. My first experience with granola was Ellie Krieger’s nutty granola. Then a few weeks ago I saw this Strawberry Banana granola over at our good friend lisa is cooking. The original recipe is by none other than Michael Ruhlman, so it already had winning status in my book before I even made it. I was so pleased with this way this granola came out. Basically, you create a fruit puree that you mix with your granola ingredients and then bake it low and slow until all the liquid has been absorbed into the oats.... See less

See this at: pikeletandpie.com| Added on 11/10/09

Right now I’m in Malaysia, just catching up on my backlog of posts. If you want to read about my non-food related travels, check out my other blog. I wake up hungry. It is breakfast, rather than the promise of the day to come that gets me out of bed... See more

Right now I’m in Malaysia, just catching up on my backlog of posts. If you want to read about my non-food related travels, check out my other blog. I wake up hungry. It is breakfast, rather than the promise of the day to come that gets me out of bed in the morning. But I have a little issue with crankiness related to hunger, so I rarely eat breakfast out, and as a die-hard creature of habit I get hooked on a breakfast and find it difficult to shake. Growing up it was vita brits with banana and sultanas, or muesli for breakfast and afternoon tea, gladly I’ve moved on a little from there, but that empty growling in the my stomach forces me to eat something first thing, still. Toasted muesli, bircher muesli and now Banana Toasted Muesli. I actually think that this latest addition to my breakfast repertoire might be my favourite. It is unusual, unbelievably healthy (for toasted muesli) and wonderfully clumpy. Though it smells like a a banana cake while it is baking, the banana just adds an... See less

See this at: phoo-d.com| Added on 11/05/09

I have a tiny character flaw. It is not my fault. Really. My father has the same flaw so it must be genetic- right? We both suffer from what Ree of The Pioneer Woman calls LBSCBS (low blood sugar cranky butt syndrome). If too many hours pass between... See more

I have a tiny character flaw. It is not my fault. Really. My father has the same flaw so it must be genetic- right? We both suffer from what Ree of The Pioneer Woman calls LBSCBS (low blood sugar cranky butt syndrome). If too many hours pass between meals suddenly our usually sunny can-handle-anything attitudes are hijacked by a short tempered cannot-deal-with-other-humans mood that threatens to leave a path of scorched earth in our wake. You know- cranky. My dear mother in her efforts to promote familial peace and harmony learned to recognize the signs of LBSCBS early on and stage interventions as soon as possible. Anytime we would take a family outing more than two hours in length Mom would pack snacks. Cheese, crackers, an apple- anything to keep the dark clouds of hunger from moving in. Her constant attempts over many years to battle the cranky have evolved into an art form. These homemade granola bars are her latest masterpiece. Infinitely customizable, the granola bars... See less

See this at: lafujimama.com| Added on 10/24/09

Makes 20 quichelettes Tart Crust 1 1/4 cups all-purpose flour, sifted 11 tablespoons (5.5 ounces) butter, softened 1 egg 1/2 teaspoon salt 1. In a large mixing bowl, mix together the flour, butter, egg, and salt together with a wooden spoon, or with... See more

Makes 20 quichelettes Tart Crust 1 1/4 cups all-purpose flour, sifted 11 tablespoons (5.5 ounces) butter, softened 1 egg 1/2 teaspoon salt 1. In a large mixing bowl, mix together the flour, butter, egg, and salt together with a wooden spoon, or with a hand mixer on the lowest speed. Mix until the dough comes together into a cohesive mixture, rather than lots of individual lumps, and can be formed into a ball. 2. On a floured work surface, roll the dough out into a log about 15 inches long. Cut the log into 20 equally sized pieces. Roll each piece of dough into a ball and then flatten it slightly with your palms. Place the dough into a greased muffin tin and use your fingers to press the dough out and up the sides of the muffin well to shape the sides. Filling 6 ounces lean ground pork 1/4 - 1/2 teaspoon ground chipotle chili 1/2 teaspoon table salt 1/2 cup finely shredded cheddar cheese 1 tablespoon minced chives 2 eggs 1 cup half-and-half cream 1. Preheat the oven to 375 degrees... See less

See this at: dietdessertndogs.com| Added on 10/21/09

Although I consider myself a late bloomer in most areas of my life, there’s one event I experienced long before anyone else in my circle of family and friends: the mid-life crisis. In fact, I got mine over with in my early 20s. I can remember many... See more

Although I consider myself a late bloomer in most areas of my life, there’s one event I experienced long before anyone else in my circle of family and friends: the mid-life crisis. In fact, I got mine over with in my early 20s. I can remember many hours of beer-addled conversation with my beloved mentor in those days, asking the kinds of questions you’d expect from a jaded middle manager in his late 50s rather than a 20-something Master’s student: What is my true calling? Do I really want to do this for the rest of my life? Why are we even here? What is the sound of one hand clapping? And will I ever achieve thinner thighs? As it turned out, dunno, no, who knows, nothing, and not likely. Then, when I discovered holistic nutrition and began teaching it and offering cooking classes, I thought I’d solved the crisis. Until this round of the ACD, that is. But wait! Before I continue, let me pause to issue a heartfelt “thank you” to all of you who read this blog. Thank you for tagging along... See less

See this at: adventuresinshaw.com| Added on 10/19/09

It appears Winter has decided to come early to DC, much to my delight (and The Boy’s chagrin). You see, I’m one of those nuts who happen to love the cold weather. It could be because I look fabulous in boots and have a flair for Winter fashion. Or it... See more

It appears Winter has decided to come early to DC, much to my delight (and The Boy’s chagrin). You see, I’m one of those nuts who happen to love the cold weather. It could be because I look fabulous in boots and have a flair for Winter fashion. Or it could be because Winter means I can fire up the oven and bake without having a heat stroke. Either way, Winter is here and I can think of nothing better to usher it in then this granola. Granola is really one of the easiest things to make, even for the cooking challenged. You grab a big mixing bowl, throw in some oats, some seeds, some nuts, maybe some dried fruit, add a binder and you’ve got yourself a granola. The important part is to find flavors that work well together in order to get a flavorful granola. The best way to come up with a great granola is to mirror the ingredients of your favorite muffin. Like banana nut muffins? Make a granola using dried banana chips, walnuts, cinnamon, nutmeg and vanilla. More of a pumpkin muffin... See less

See this at: onceuponachef.com| Added on 10/11/09

Part booze, part French toast, part bread pudding… how could you go wrong? In fact, I wouldn’t be surprised if you already had the recipe because such things (i.e., amazingly good, crowd pleasing, make-ahead, easy recipes) tend to get around. I got... See more

Part booze, part French toast, part bread pudding… how could you go wrong? In fact, I wouldn’t be surprised if you already had the recipe because such things (i.e., amazingly good, crowd pleasing, make-ahead, easy recipes) tend to get around. I got it from my friend Gayle, who got it from her friend, Lillian, who got it from…I won’t bore you – you get the idea. Why do we love it so? Well, just consider what's in it: dark, syrupy caramel; buttery challah; and custard spiked with orangey Grand Marnier. I think the word decadent would apply. It’s the ideal... See less

See this at: notquitenigella.com| Added on 10/08/09

You can do this with regular bacon but smoked or double smoked bacon is best to convey the bacon flavour but it is by all definitions delicious. if you use regular bacon the addition of liquid smoke might be a good idea to replace hte smokiness.... See more

You can do this with regular bacon but smoked or double smoked bacon is best to convey the bacon flavour but it is by all definitions delicious. if you use regular bacon the addition of liquid smoke might be a good idea to replace hte smokiness. Sweetish and spicy (although the spiciness can be adju See less

See this at: gimmesomeoven.com| Added on 10/01/09

I’m a big believer in breakfast. Not just the food — the entire experience. :) Love waking up to the the newness of another day, padding downstairs to prepare a healthy breakfast, and enjoying it while cozied up in my sunlight-filled dining room with... See more

I’m a big believer in breakfast. Not just the food — the entire experience. :) Love waking up to the the newness of another day, padding downstairs to prepare a healthy breakfast, and enjoying it while cozied up in my sunlight-filled dining room with a good book or the news of the day. Mmmmm…my idea of beginning a day well. That said, one of my favorite go-to recipes for a well-rounded breakfast is this simple granola recipe. It’s packed with great nutrition and flavor, has a wonderful crunch, and is easy to prepare. Plus, it makes a pretty large batch, which of course can be enjoyed in a myriad of ways — plain and dry, in a bowl with milk, in a yogrut and fruit parfait, in pancakes, etc. Or, for later in the day, I love adding it to ice cream, cobblers, or using it to make pie crusts. Such a yummy, versatile mixture to have on hand! See less

See this at: gimmesomeoven.com| Added on 10/01/09

For the third post in “Ode To Pumpkin Week”, we’re paying tribute to the treasure found inside of the pumpkin — pepitas! Yes,... See more

For the third post in “Ode To Pumpkin Week”, we’re paying tribute to the treasure found inside of the pumpkin — pepitas! Yes, these little seeds are as fun to pronounce as they are to eat. So no English-accented “pay-pee-tuhs”, please — these are “peh-pee-tahs” (touch your tongue to the back of your front teeth to pronounce the soft “t”). Bueno. :) While I’ve never been a huge fan of the tough white seeds pulled directly from a pumpkin, I love these raw, hulled little green seeds (found inside the white ones)! Always roast a few batches every fall to have on hand for snacking or to throw in salads, granola, Chex mix and such. The seasoning options are endless, but I’ve listed a few below for ideas. While at home visiting my folks today, we whipped up two quick batches to enjoy while watching “Glee” — a blend with chili, lime, and cumin powder (pictured on the right), and another with herbs de provence (left). Both were quite delicious, and the combination of flavors coming from the... See less

See this at: onecaketwocake.com| Added on 10/01/09

Preheat oven to 300°F. Line a large baking sheet with foil. Mix oats, nuts, brown sugar, salt and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot... See more

Preheat oven to 300°F. Line a large baking sheet with foil. Mix oats, nuts, brown sugar, salt and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands (yay!), toss mixture until thoroughly mixed. Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. Note: if you want chunky granola, you do need to let it cool before breaking it up. Personally, I don’t care enough for it to stop me from eating it hot. Possibly related posts: (automatically generated) See less

See this at: allrecipes.com| Added on 09/29/09

Yummy granola! I learned this recipe while working at a Bed and Breakfast in DC. All credit goes to "Little Miss Mary!" This recipe calls for 8 ounces...

See this at: thekitchn.com| Added on 09/23/09

Of all the pre-made and pre-packaged foods that we've been trying to move away from, we've found it hardest to let go of snack bars - particularly...

See this at: sproutedkitchen.com| Added on 09/20/09

laura - Nothing beats homemade granola. My mom puts sesame seeds & coconut in her's. It's so yummy. An off topic question: What type of camera are you shooting with? The photos are just perfect. Really. erin @ dessert girl - Yum! I love granola! And... See more

laura - Nothing beats homemade granola. My mom puts sesame seeds & coconut in her's. It's so yummy. An off topic question: What type of camera are you shooting with? The photos are just perfect. Really. erin @ dessert girl - Yum! I love granola! And the pictures are gorgeous, as usual! My favorite: the one just above the recipe. EatingRD - mmm . . . I love homemade granola. Such a perfect snack! I have to say that I'm never without a snack when I venture out even for a little while. It's never a bad idea to be prepared just in case! -kristen EatingRD - Thank you so very much! I did get a new canon rebel xsi, and I'm still learning how to use it. I think I need to take a class haha. It's getting there, I think I need to work with my lighting more now :) Ashley - Loooooove the sound of this recipe! When I make granola I don't want to add too much fat or sugar either. I love the granola "cookie" pieces too so if you find a way to do it, while keeping the granola relatively healthy, I'd... See less

See this at: sproutedkitchen.com| Added on 09/20/09

Last night, I was struck by how grateful I am to live where I do. Hugh took me swimming. A romantic early evening dip, as I never do this on my own accord. The air was warm and the ocean temp about 70 degrees. Deep blue and crystal clear. It had been... See more

Last night, I was struck by how grateful I am to live where I do. Hugh took me swimming. A romantic early evening dip, as I never do this on my own accord. The air was warm and the ocean temp about 70 degrees. Deep blue and crystal clear. It had been FAR too long since I’d been out swimming. It ends up being quite a workout for me, treading water, as I am terrified of sea creatures chomping my feet off. Hugh made a good looking life saving device. The ocean is so vast, that it reminds me how small we are in this wild and precious life. It was calming and reviving at the same time; much needed. Regardless of where you live, I know that you’ve had those moments of being overwhelmed with gratitude. I may sound sappy, but if your heart is any bigger than a pea, thoughts as these have crossed your mind. Bringing it back to the treats at hand, because you and I can both be grateful for these pucks of oatty goodness. I don’t bake cookies often because my greedy tendencies seem to surface... See less

See this at: find.myrecipes.com| Added on 09/20/09

Preheat oven to 300°. Combine first 5 ingredients in a medium bowl. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.... See more

Preheat oven to 300°. Combine first 5 ingredients in a medium bowl. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely. Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks. See less

See this at: blog.kingarthurflour...| Added on 09/18/09

Just the word sounds like Merrie Olde England, doesn’t it? So… jolly, with a splash of class. And a soupçon of serious respect, as is only proper for this classic grilled bread: the first crumpet recipe appeared 340 years ago, in 1769. So, what’s the... See more

Just the word sounds like Merrie Olde England, doesn’t it? So… jolly, with a splash of class. And a soupçon of serious respect, as is only proper for this classic grilled bread: the first crumpet recipe appeared 340 years ago, in 1769. So, what’s the difference between an English muffin and a crumpet? Pretty simple. The crumpet is a moister, denser, flatter English muffin, one whose holes extend all the way from center to top surface. It’s these holes that make the crumpet so delightfully decadent: spread a pat of soft butter on a hot crumpet, and it disappears. Spread jam, and it disappears, all save a telltale swipe of color. Hey, where did it all go? Right into the center, where it melds with the crumpet’s interior to make one seriously “juicy” little bun. See what I mean by the holes? Imagine popping these in the toaster, and spreading with butter. Maybe a dollop of apricot jam. Be still, my heart! It took me awhile to come up with this recipe. The flour/liquid ratio, and the mix... See less

See this at: justhungry.com| Added on 09/12/09

zucchinipancakes1.jpg Continuing with my light and quick summer dishes: This year we got a bit more serious than usual about our garden, and planted...

See this at: food-4tots.com| Added on 08/30/09

These yummy flapjack-type bars are fully packed with nutritious ingredients such as oats, dried apricots, pumpkin seeds and sunflower seeds. They are much healthier and cheaper than those bought at the stores, and taste better too!

These yummy flapjack-type bars are fully packed with nutritious ingredients such as oats, dried apricots, pumpkin seeds and sunflower seeds. They are much healthier and cheaper than those bought at the stores, and taste better too! See less