Spiced Ginger Granola

In this batch of granola I switched it up by adding some chopped crystallized ginger along with some other wintery spices to give it a seasonal flavor.  I have to say... it came out pretty delicious.  It's great as a breakfast or healthy dessert.

Ingredients: 
5 cups old fashioned oats
1 cup chopped walnuts
1 cup chopped almonds
1 cup bran
2 tablespoons butter
1/2 cup vegetable oil
2 tablespoons honey or agave nectar
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1/2 cup chopped crystallized ginger
1 cup dried cranberries

Directions:
Preheat an oven to 300 degrees F. Mix the oats, nuts and wheat germ in a large bowl.  

In a smaller bowl, combine the butter, oil, honey, sugar, vanilla, and spices.  

Microwave for 20 seconds (so that butter is melted) and stir the mixture well.  Pour it over the dry ingredients and mix with your hands or a large spoon until the oats and nuts are evenly coated.   Spread the mixture onto a large sheet pan (or two).  You could also use a casserole dish but it will take longer to bake since it won't be as spread out. 
Bake for about 45 minutes to an hour, stirring every 10-15 minutes to ensure even cooking.  When the granola is a golden-brown color, remove it from the oven and let it cool to room temperature.  

Add the dried ginger and cranberries and store in a sealed container.  

 

Maple Almond Granola

I usually never buy real maple syrup... it's just SO expensive and there's no way around it.  Even when we go to the Highland County Maple Festival I've refrained from buying the freshly made syrup because I'm just too cheap.  But, with "free money" left to spend at Arganica from the Groupon I purchased, I decided to go for the splurge and ordered a pint of local maple syrup.  It's been amazing on pancakes, but I wanted to find some more uses for it, now that I actually have it available for once in my life.  First up: maple almond granola!

Ingredients:

4 cups rolled oats

1/2 cup wheat germ

1/2 cup ground flax seed

1 1/2 cups chopped or sliced almonds

1/3-1/2 cup real maple syrup (depending on how sweet you want the granola to be)

1/3 cup natural unsweetened peanut butter (or almond butter!)

1 T vegetable or canola oil

pinch of salt

1/2 t almond extract

1 cup dried fruit

Directions:

Preheat oven to 300 degrees F.  Combine the oats, wheat germ, flax, and almonds in a large bowl.  

In a small bowl, combine the peanut butter, maple syrup, and vegetable oil.  Microwave for 20 seconds and stir well.  The microwaving softens the peanut butter making it easier to mix together.  Add the pinch of salt and almond extract and stir to combine.  

Pour this mixture over the dry ingredients and mix with your hands until it is all evenly coated.  Spread the granola out over a large rimmed baking sheet, or two smaller ones.  You could alternatively use a casserole dish.

Place in the oven and bake for 10-15 minutes.  Stir.  Continue baking for 10 minute increments, stirring in between until it is all evenly golden and toasted. It should take about 40 minutes total, more or less.  Remove and cool.  See the color difference?

When it is cooled, mix in the dry fruit, and store in a sealed container or zip lock bag.  Enjoy for breakfast, for a snack, or even for dessert!

Apple-Curry Quinoa

This is my go-to recipe for quinoa as a side dish, and goes especially great with pork.  Apples and pork are a classic combo which is why I think this quinoa dish works so well with it.  The flavors of curry and mint add a unique twist, and the sweet agave nectar and crunchy almonds really round out the dish.  And best of all, it is healthy!  This is a really good alternative to your usual potato or rice side dish - it tastes great and everyone will be impressed by the amazing and fresh flavor combination.

Ingredients:

1 1/2 cups pre-rinsed quinoa

2 cups low-sodium chicken broth

1 t salt

2 T fresh lemon juice

1 T olive oil

1/4 t pepper

1 1/2 t curry powder

1/2 t cumin

1 T agave nectar or honey

2 T minced shallot

1/3 cup mint leaves, chopped

1 apple, diced into 1/2 inch pieces

1/4 cup chopped or sliced almonds

1/4 cup dried cranberries (optional)

Directions:

Bring the chicken broth and salt to a boil, and add quinoa.  Simmer, covered for 15-20 minutes until the liquid has been absorbed.  Fluff with a fork and leave covered until you are ready to add the rest of the ingredients.  In a small bowl, combine the lemon juice, oil, pepper, curry powder, cumin, agave nectar, and shallot.    Whisk this sauce together until it is well-incorporated.  

Pour over the quinoa and stir to combine.  Next, add the apple and mint, and finally the almonds and cranberries if using.  Mix well, taste for more salt, and serve hot or cold.