1 cup oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tbsp vegetable oil
2 tbsp. honey
Mix all together, cook at 350 for 20 minutes.
Monthly Archives: May 2013
Spiced Pumpkin and Walnut Bread
- 2 teaspoons freshly grated ginger
- 2 eggs
- 1/3 cup water
- 1 cup rmaple syrup
- 1/2 cup agave syrup
- 1/2 cup vegetable oil, plus a little for the pan
- 1 cup pureed pumpkin (fresh or canned)
- 1 teaspoon vanilla
- 2 cups white spelt flour
- 1/2 cup buckwheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1 teaspoon garam masala
- 1 cup walnuts
1. Preheat the oven to 350° F.
2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl.
3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts.
4. Lightly grease a 9″ x 5″ x 3″ loaf pan.
5. Pour the batter into the prepared pan.
6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes).
Orzo salad with spinach pesto, olives and feta
For the pesto:
6-8 ounces baby spinach
1/3 cup walnuts
1/3 cup grated parmesan, lightly packed
1-2 garlic cloves, depending on your love of raw garlic
Juice from 1/2 lemon
1/4 teaspoon salt
3-4 tablespoons good olive oil
6-8 ounces baby spinach
1/3 cup walnuts
1/3 cup grated parmesan, lightly packed
1-2 garlic cloves, depending on your love of raw garlic
Juice from 1/2 lemon
1/4 teaspoon salt
3-4 tablespoons good olive oil
For the salad:
1 pound orzo pasta
6 ounces feta cheese, crumbled
2/3 cup kalamata olives, pitted and roughly chopped
1 clove shallot, diced small
Juice from 1/2 lemon
Salt and pepper
Layer about half the spinach into the bowl of a food processor or blender and disperse the walnuts, parmesan, cloves, lemon juice, and salt on top. Pulse until the ingredients are incorporated and the spinach is roughly chopped. Add the remaining spinach. With the motor running, stream 3 tablespoons of olive oil into the spinach until it is saucy. Scrape down the sides and give it a taste. Add more salt or lemon juice to taste. If you’d like a richer pesto, stream in the remaining tablespoon of olive oil.
Cook the orzo in boiling well-salted water until it is al dente, about 8 minutes. Strain and immediately combine with the pesto while the pasta is still warm. Add the feta, olives, shallots, and lemon juice to the pasta and stir gently to combine. Taste, and add more salt, pepper, or lemon juice as needed.
Let the salad cool and then refrigerate for up to a week. The flavors improve by the second day.
Chimichurri
Ingredients
a bunch parsley
a bunch cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeno pepper, seeds removed
1/4 cup red wine vinegar
1/2 cup olive oil
a sprinkle or two sea salt
a bunch cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeno pepper, seeds removed
1/4 cup red wine vinegar
1/2 cup olive oil
a sprinkle or two sea salt
Instructions
Toss the herbs, garlic, jalapeño pepper and red wine vinegar into a food processor and purée until coarsely chopped. While the food processor is running pour in the olive oil until a creamy yet chunky sauce forms. Add salt to taste.
Pickled Red Onions
Ingredients
2 large red onions
1 cup sugar
1 cup red wine vinegar
A sprinkle or two Salt and Pepper
1 cup sugar
1 cup red wine vinegar
A sprinkle or two Salt and Pepper
Instructions
Slice the onions as thinly as possible. Pack the sliced onions into a large mason jar.
Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.
Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavours have had a chance to mature.
Ketchup
Ingredients
1 28 oz can of chopped tomatoes
1 5.5 oz can tomato paste
1 large onion, chopped
2/3 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
1 tbsp ground nutmeg
1/2 tsp ground allspice
2 or 3 bay leaves
a sprinkle or two Salt and Pepper
1 5.5 oz can tomato paste
1 large onion, chopped
2/3 cup red wine vinegar
1/2 cup sugar
1/2 cup olive oil
1 tbsp ground nutmeg
1/2 tsp ground allspice
2 or 3 bay leaves
a sprinkle or two Salt and Pepper
Instructions
Toss all the ingredients into a large saucepan. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces one-half, about 30 minutes.
Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess), and then purée the mixture in a food process, blender or in the pot using an immersion blender.