How-To

pistachio and apricot granola

June 13, 2010


Wowzers. It is World Cup central right now and I am loving it.
As a country, England tends to go fairly bananas over the World Cup – as do most European and South American nations. It’s a hella big deal. This is the second World Cup that I’ve been in America for.

Last time, in 2006, I was spending my first summer as a graduate hanging out with my boy in Austin for 3 months of sun, football and margaritas before I took off backpacking round the world for 10 months. Wanting to rewind to then juuuust slightly…


This however, is the first where England and the U.S. have actually had to play each other. Phew! That was some tension in our living room today! Three Brits and – oh – ten Americans. Yowzers. Who are you supporting?

I needed some calming down after all that tension and high emotion. (And beer). (Just a little).


I wanted to bake or cook but I ate too many snacks during the game to be hungry for anything. And so I made this granola that I’ve been fantasizing about for a few months.

Yep, months. I haven’t been quite able to get around to it though, mainly because caving in and making my own granola (unlike making my own muesli) inevitably involves the realisation that no, granola is not really healthy. And yes, it does have a ton of sugary, maple syrupy, oily goodness in it. Sigh.


Pistachio and Apricot Granola
Makes about 9 cups

Ingredients

  • 3 cups old-fashioned rolled oats
  • 3/4 cups raw pistachios, hulled
  • 3/4 cups combination of raw cashews, almonds and pecans
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • 1/2 cup pure maple syrup
  • 1/4 cup agave syrup
  • 1/2 cup extra virgin olive oil
  • 1/2 cup packed light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 3/4 cup chopped dried apricots

Directions

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, or Greek yoghurt and honey, if desired.

Still. Worth it? I think so…

Have you ever made your own granola? Favourite kind?
How amazing does this peanut butter and honey version sound?!

how to make stock in five easy steps

April 9, 2010


Making stock is super easy and really worthwhile if you’re into making soups. Oh! You want some soup inspiration? Try mulligatawny or sausage and white bean cassoulet.

Since I made lamb rogan josh the other night and used bone-in lamb shoulder, I had all those gnarly leftover lamb bits to use up and stock is the perfect thing to avoid wasting them!

Here’s how you make lamb stock (or beef, or chicken, or any meat to be honest) in five easy steps:

1. Put the leftover bones, skin, meat and carcass from the lamb into a big pot and cover them with cold water.

2. Add your choice of veggies and such. For my lamb stock, I chose 2 carrots, three celery stalks, chopped onion, a couple of whole garlic cloves, and some parsley. I seasoned it with salt, pepper and dried thyme.


3. Bring water to the boil and then immediately reduce heat to very low so that it barely simmers.


4. Simmer uncovered for two to three hours, occasionally skimming off any foam that rises to the surface.

5. Remove the bones and strain the stock in a very fine colander or strainer. Let cool and remove any fat that has risen to the surface. Cover and store refrigerated for a couple of days or in the freezer for several months. Voila!


Note: You can reduce the stock even further (especially if you’re using it for soup) by simmering it for another hour or so, to make it more concentrated.

Now I just have to decide what to make with this!

make your own muesli

September 7, 2009

There are several reasons why you should consider making your own muesli from scratch:

  1. It tastes better
  2. It has better ingredients
  3. It’s easy on the wallet
  4. It’s super fun to make!

The fun thing about making your own muesli is that you can add just about whatever dry ingredients you like to the basic base of oats. This recipe yields about 8 cups or 16 servings. Start with a big bowl and just add the ingredients as you go.

I start with 6 cups rolled oats:

Add 2 cups of a combination of seeds and nuts. I like to use sunflower seeds, pumpkin seeds, chopped walnuts, and sliced almonds:


Add 1/2 cup unsweetened, shredded coconut (optional):


Add 1 cup dried fruit. I used a mixture of raisins, dried apricot and a medjool date but use whatever you have on hand. Dried banana would be delicious with the coconut.


Mix in about 1 teaspoon cinnamon (or to taste for all you cinna-lovers out there):


Combine the ingredients in a large bowl and add a large sprinkle of salt. Toss with 1/4 cup brown sugar:


And you’re done! Homemade muesli should be refrigerated since it contains no preservatives.

Serve with yogurt, fresh fruit, honey or milk. Shake container well before each use.

This is a delicious and satisfying way to enjoy breakfast and would work well soaked overnight for sure, but what is better than just reaching into the fridge first thing and adding fresh fruit and yogurt?

Next time I make my own cereal I might try out granola which is basically the same recipe with one or two more ingredients and just a couple more steps.

Happy Labor Day!

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