Raw Granola Bars

The interesting thing about these granola bars is you are supposed to eat them directly from the freezer. Not the most convenient of granola bars but man are they good. I've made 3 different batches, all with different kinds of nuts. The cashew bars were a bit too salty for my tastes, so I would make them with the unsalted, or 1/2 salted nuts next time. 

Then I made some with smoked almonds (I would have used regular, but that was what we had at home - still very tasty, though) and another batch with pecans (my favorite kind of nut and thus my favorite bar). 

Long story short, just use whatever nuts you prefer. You could even use mixed nuts if you wanted to.

This recipe was adapted from Shutterbean.

Raw Granola Bars

• 10 Medjool dates, pitted and chopped (about 1 cup)
• 1 cup nuts of your choice
• 1/2 cup raw oats
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• heavy pinch sea salt

Place the dates, cashews, oats, maple syrup, cinnamon and a heavy pinch of sea salt in the food processor. Process for about 30 seconds until you have a dough that resembles oatmeal raisin cookie dough. 

Place parchment paper in the bottom of an 8-inch square baking pan (I used some spring clips to hold the paper in place - See this picture for reference, if needed). Place the oat mixture in the pan, and spread evening with your hands. Pat the mixture down evenly and then cover with more parchment paper (it was somewhat difficult to pat down with the paper under it, but doable with the clips). 

Put the baking sheet in a freezer for at least 4 hours (overnight works a bit better). When relatively firm, remove from the freezer and cut into about 1.5x4 inch rectangles (you should be able to get 12 bars at this size). I wrapped them up into individual parchment paper

If they are served at room temperature, the squares apparently get too soft and sticky. They remain chewy when they eaten right out of the freezer.

California Roll Salad

I love Japanese food (including edamame) and I love avocados. This salad is a great blend of flavors and the miso vinaigrette tastes just like something you could find in a Japanese restaurant. I would definitely make this again. I was too lazy to cut the nori nicely, so it was not as pretty as it should have been, but it was tasty.

This recipe was adapted from Shutterbean.


California Roll Salad

• brown rice, cooked and cooled (I made 2 cups for 3 people)
• 1 cup shelled frozen edamame, thawed
• 1 Tbsp rice vinegar
• 1 tsp honey
• romaine lettuce, chopped (or your preferred lettuce type)
• 1 cucumber, cut into small pieces
• 1 medium size carrot, shredded
• 4 tsp sesame seeds
• 2 sheets nori, chiffonaded
• 1-2 avocados, chopped
• 1 recipe Green Onion-Miso Vinaigrette (recipe below)

In a small bowl, mix the edamame, rice vinegar and honey together, set aside.

Set out your bowls and divide the ingredients evenly among them. Start with the lettuce, then drizzle dressing on top. Add rice, cucumber, carrot shreds, sesame seeds, and avocado to the lettuce. Drizzle more green onion miso dressing, top with nori, and serve. (Feel free to use more or less of the toppings per serving to taste.)

Green Onion-Miso Vinaigrette

• 1/4 cup red miso
• 1 cup roughly chopped green onions
• 3 tbsp rice vinegar
• 2 tsp minced ginger
• 1 clove garlic
• 2 tsp honey
• 2 tsp toasted sesame oil
• 1/2 cup water

Put everything in a blender and blend until smooth. Chill until ready to use.

Cinnamon Biscuit

As my brother said...dinner was good but then dessert came out. And it was good! I may not make the most  visually appealing food, but it sure does taste delicious. Yummy, moist biscuits with cinnamon and sugar with a hint of vanilla - what could be better? I apologize for the blurry picture, I thought I had a good one...I was wrong. This was the least blurry of the lot.

This recipe was taken from Two Peas & Their Pod.


Cinnamon Biscuits

• 2 cups all-purpose flour
• 3 Tbsp dark brown sugar, divided
• 2 tsp baking powder
• 1 1/2 tsp cinnamon, divided
• 1/2 tsp salt
• 2 cups heavy cream, divided
• 1/2 cup cinnamon chips, divided
• 3/4 cup confectioner's sugar
• 1 tsp vanilla extract

Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.


In a large bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt, breaking up any large clumps in the brown sugar. Pour in 1 1/2 cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into a long, thick rectangle (about 8x16). The dough will be firm, yet wet and sticky.


Slice the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan. Sprinkle the remaining 2 tablespoons of brown sugar, 1/2 teaspoon cinnamon, and half of the cinnamon chips over each square. Place the remaining biscuit dough squares on top and lightly press the edges to seal. Top the biscuits with the remaining cinnamon chips.


Bake for 14 to 16 minutes, or until the biscuits are slightly golden brown on the outside and just cooked through.


Whisk together the remaining 1/2 cup cream, confectioner's sugar, and vanilla extract. Lightly drizzle the biscuits with this glaze. Serve immediately.

Rieska

This is apparently a bread originally from Finland. In honor of my plans to go there this summer, I decided to make it. And man was it good. My parents actually went back for more after dinner. That never happens. I was very shocked. It's good plain, or with butter or even with jam too. It seems to be very versatile with toppings. It sort of reminds me of a thick oatmeal pancake - delicious.

This recipe was adapted from King Arthur Flour.


Rieska

• 1/2 cup old-fashioned rolled oats
• 1 cup barley flour (they said pumpernickel or rye flour, but my dad doesn't like those, so we chose the last option of barley)
• 1 cup King Arthur Unbleached All-Purpose Flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 Tbsp sugar
• 1/4 cup (4 Tbsp) unsalted butter
• 1 1/2 cups buttermilk

Preheat the oven to 500° F. Grease a 9" x 13" pan (I used parchment paper as well to more easily get it out of the pan).

In a large bowl, whisk the oats and flours with the baking powder, baking soda, salt, and sugar.

Work the butter into the dry ingredients until thoroughly distributed. Stir in the buttermilk. The mixture will be very sticky.

Transfer the dough to the prepared baking sheet and, using wet hands, pat it out so it fills the pan and spread evenly with a spatula (or something similar).

Bake the bread for 15 to 17 minutes, until the top is light golden brown and springs back when gently touched. Remove the bread from the oven (be careful, the pan will be REALLY hot) and cool it on a rack before slicing. (Pulling the bread from the pan bent the bread slightly and made a crease in it, but that's not a big deal - if that happens, just cut along the crease if it bothers you.)

Roast Acorn Squash

Wow...this was much better than I even expected. The combination of sweet and spicy flavors really went well with the squash. Super easy dish to make and tasty. Makes a wonderful side to any meal. Fun to just scoop out of it's own "bowl" with a spoon. (Sorry about the slightly blurry picture. It just did not want to focus for me and that was the best I could get.)

This recipe was taken from Minimally Invasive.


Roast Acorn Squash

• 2 acorn squash
• cayenne pepper, to taste
• kosher salt, to taste
• brown sugar, to taste
• 2-3 Tbsp butter, softened

Preheat oven to 400 degrees.

Wash and dry squash, then cut in half lengthwise (with the ribs). Scrape seeds and pulp from squash halves with a spoon. Smear one tablespoon of butter over the orange flesh of each half (no need to be stingy on this), then sprinkle with remaining ingredients. Place in a baking dish with cut sides up and bake at 400 degrees for 45 minutes to one hour, or until soft (I only needed the 45 minutes). The butter and seasonings will pool in each baked half, making a delicious sauce.

Apple Chili and Oat Scones

This turned out very well. The chili was slightly tart from using green apples and the scones were slightly sweet from the brown sugar (they pair really well with cinnamon butter). I would definitely make these again. Though with the chili, I used chunks of chicken and I felt that is wasn't chili-like enough for my tastes and I would use ground chicken next time - which I changed in the recipe here.

The apple chili was adapted from Kitchen Trial and Error.


Apple Chili

• 2 lbs ground chicken
• 4 tsp chili powder
• 2 tsp ground cumin
• 2 apples, cut into bite size cubes (I used green)
• 1 onion, chopped 
• 4 Tbsp unsalted butter 
• 1/4 cup all-purpose flour 
• 2 cups chicken broth 
• 3/4 cup 2% or whole milk (I used 1% though, so just use what you have available)
• 15 oz can pinto beans, rinsed 
• 15 oz can white beans, rinsed 
• 2 cups shredded sharp cheddar cheese (original used Monterey Jack cheese and I totally didn't realize it)

Coat the bottom of a large sauce pan or Dutch oven with olive oil and place over medium heat. Add the chicken, chili powder, and cumin and cook until the chicken is cooked through, about 5 to 7 minutes. Transfer the chicken to a bowl and set aside.

In the same pot, coat the bottom with olive oil again. Add the apple and onion and cook until soft, about 5 minutes. Add the apple onion mixture to the chicken and set aside.

In the same pot, melt the butter over medium low heat. When melted, whisk in the flour and cook a couple minutes until the flour browns. Add the chicken stock and milk, whisking continuously, and cook until thickened, a few minutes.

Stir the apple chicken mixture and the beans to the stock mixture and bring to a simmer. Stir in the cheese and serve.  

The oat scones were adapted from The Cilantropist.


Oat Scones

• 2 cups white whole wheat flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup packed brown sugar
• 1/3 cup rolled oats
• Zest of 1 lemon (about 1 Tbsp)
• 1 1/3 cups heavy cream
• 1 tbsp butter, melted
• 2-inch cookie cutter 
• Extra rolled oats for sprinkling (optional)

In a large bowl, mix together the flour, baking powder, salt, brown sugar, oats, and lemon zest.  Slowly stir in the heavy cream, and mix until the dough just comes together.  It will be sticky and crumbly at the same time, so turn it out onto a well-floured surface, knead it for a minute or so, then pat it into a circle or rectangle that is between 3/4- and 1-inch thick.  

Cut into rounds using a plain or fluted 2-inch round cutter, then transfer the scones to a baking sheet lined with parchment.  (To make it easier, dip the cutter into a small bowl of flour each time before you cut out the scones.  Then shake the cutter slightly to pop out the scone from the cutter - don't push it out.)  Or, if you don't have a cookie cutter, cut the scones into triangles that are about 2 inches long.  

Before baking, brush the tops of the scones with some of the melted butter.  If you like, you can sprinkle the top with some extra oats.  Bake the scones at 400 degrees for 18-20 minutes, checking occasionally, or until the tops are a dark golden brown.  

Once they are finished, remove them from the oven and cool completely.  Serve immediately, or store in an airtight container.