DAILY DOS! Wednesday, January 9th, 2013
In today’s SaucyPants DAILY DOS, we give you two quick recipes to start and/or end your day tomorrow in a healthy way!
Recipe #1 (uno): SaucyPants Homemade Granola
Recipe #2 (dos): Veggie Quinoa Stuffed Mushrooms
Recipe #1 (uno):
SaucyPants Homemade Granola
makes 10, 1 hr , 325° Oven
I modified the recipe to include cashews and it’s great for a morning fruit granola and yogurt dish! For an added bonus, mix a little lemon curd from Trader Joes to your yogurt … YUM!
- 3 cups (300 grams) old-fashioned rolled oats (not instant)
- 3/4 cup (75 grams) sliced or slivered almonds
- 1/2 cup (45 grams) raw sunflower seeds
- 1/2 cup (45 grams) raw pumpkin seeds
- 1/2 tablespoon (5 grams) wheat germ (optional)
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter melted
- 1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)
- 3/4 cup cashews
Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.
In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 – 45 minutes or until goldenbrown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 5 cups.
Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.
Recipe #2 (dos):
Veggie Quinoa Stuffed Mushrooms
Makes 8, 30 mins , 350° Oven
- 1 Large Bell Pepper
- 1 cup cooked onions
- 2 cups cooked quinoa (pronounced Keen-wah)
- 1 28 oz. can organic diced tomatoes
- 1 tsp dried basil
- 1/2 tsp sea salt
- 1/2 tsp. cracked bell pepper
- optional garnish – 1/4 to 1/2 cup shredded mozzarella, chopped basil
Remove stems of mushrooms and set aside.
Chop onions and peppers. Lightly spray unheated large skilled with nonstick spray or lightly coat with grape seed oil. Saute onions and peppers until onions are translucent. Stir in the cooked quinoa, tomatoes, basil, salt, and pepper. Cover and simmer for 10 minutes.
Place mushrooms halves in a 11 X 15 baking dish. Spoon the meat misture into the mushroom caps. Sprinkle with cheese.
Bake about 10 minutes. Broil briefly to brown the cheese topping. Garnish with fresh basil.
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Garten, Ina. ‘the barefoot contessa cookbook’. Clarkson Potter/Publishers. New York: 1999.
Goodman, Myra. ‘Food to Live By’. Workman Publishing Company, Inc. New York: 2006.
Rodmell, Jane. ‘Best Summer Weekends Cookbook’. Cottage Life Cookbooks, Toronto: 2004.
Keep it healthy SaucyPants!