Granola

Granola

  

2 C. oats

1/2 C. wheat germ

1/2 C. wheat bran

1 C. shredded coconut

1/4 C. sesame seeds

1/4 C. sliced almonds

1/4 C. sunflower seeds

1 C. brown sugar

1/4 C. canola oil

1/4 C. water

1 tsp. vanilla or almond extract

1/2 tsp. salt

Combine oats, wheat germ, wheat bran, coconut, sesame seeds, almonds, and sunflower seeds.  In a small pan, heat sugar, oil, water, vanilla, and salt over medium heat until combined (do not boil).  Pour over dry ingredients and stir well.  Spread in a 9x13 pan and bake at 300 degrees for about 50 minutes, stirring every 5-10 minutes to make sure the granola does not burn. 

Comments:

While we lived in Johnstown, PA, we had some great granola that we got at a little Mennonite store.  Obviously, we no longer get it since we don't live in the state any more, so I came up with this recipe as a replacement.  We love to eat it granola, or even just eat a few handfuls by itself.  It took me a little while to get it right.  The most important thing is not to leave it too long in the oven without stirring, or you end up with extra crispy tasting granola.

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

(modified from this recipe)

1/4 C. olive oil

1 C. carrots, finely diced

1 C. celery, finely diced

1 large onion, finely diced

5 cloves garlic, minced

5 large roma tomatoes, diced

1 tsp. dried oregano

1 Tbls. dried basil

1/2 bay leaf

4 C. chicken broth

1/2 C. butter

1/3 C. flour
2 C. skim milk

1 C. parmesan cheese, freshly grated

1 tsp. salt

1/4 tsp. ground pepper

1 Tbls. lemon juice

1. In a 4-quart soup pot, heat olive oil on medium high.  Add carrots, celery, onions, and garlic.  Saute 5 minutes.  Add tomatoes, basil, and oregano.  Saute for another 5 minutes.  Add bay leaf and chicken broth.  Bring to a boil, reduce heat and simmer about 15 minutes.

2. While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Stir in milk and heat until thick.  Remove from heat and stir in parmesan cheese.  Slowly stir in 1 cup hot soup.  Add another cup and stir until smooth.  Add back into soup pot.  Add salt, pepper, and lemon juice.

3. Return to a boil, then reduce to simmer, stirring periodically, for 20 minutes. 

Comments:
This soup is wonderful!  I cannot eat tomato soup, of any kind, from a can because it is so sweet and I find it repulsive.  However, I love tomato.  So I made some modification to a good soup to make my perfect soup is replacement for the "tomato soup" with my grilled cheese (or other favorite) sandwich.  It does take some time, but it is very worth it.  You may also freeze the soup in freezer bags so it is available for that quick lunch of grilled cheese and soup. 

Butternut Squash Soup

Butternut Squash Soup

Modified from this recipe

1 medium onion, chopped

4 Tbls. butter

1 butternut squash (2.5-3 lbs)

3 cups water*

4 cubes chicken bouillon*

1/2 tsp. dried marjoram

1/4 tsp. ground black pepper

1/8 tsp. ground cayenne pepper (or chipotle chile powder, for a more smokey flavor)

4 oz. cream cheese

1. Cut the squash in half and clean it.  Place flat side down on a baking sheet and bake at 350 degrees for 45 minutes.  When cool enough, remove skin.

2.I n a large saucepan, saute onions in butter until tender.  Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.  Stir and heat until ingredients are warmed thoroughly.

3. Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan, and heat through.  Do not allow to boil. *If you have a bigger squash, this might be a bit thick.  If so, dissolve an additional bouillon cube in another cup of warm water and add in small amounts until soup reaches desired consistency.

Comments:
This has become a family favorite recipe--our two year old loves it and even our 8-month-old son loves it (without the cayenne/chipotle powder).  It goes really well paired with your favorite sandwich, which is grilled cheese in my daughter's case.