this granola is so delicious you will convince yourself to never buy granola again and make it yourself always and forever. this is adapted from an alton brown recipe i found online. i double the recipe.
3 cups rolled oats
1 cup coarsely chopped almonds
1 cup coarsely chopped pecans
3/4-1 cup shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup honey
1/4 cup vegetable or coconut oil
3/4 teaspoon salt
1 cup craisins
1/4 cup dried cherries
Preheat the oven to 250 degrees F.
In a large bowl, combine oats, nuts, coconut and brown sugar.
In a separate bowl, combine maple syrup, honey, oil and salt.
Combine both mixtures and pour onto two cookie sheets.
Cook for 1 hour and 15 minutes, stirring every 15 minutes for even color.
Remove from oven, pour into large container, and add craisins and cherries.
Saturday, January 22, 2011
Pasta with Spinach and Tomatoes
So we've revamped the curious blog, and now we are geared more towards delicious recipes we find and want to share. This is that recipe I was telling a few of you about adapted from a recipe with Quinoa Pasta in Bon Appetit. Enjoy!
Prep 25 minutes, Total 25 minutes
Makes 2 Main-Course Servings
1 8 ounce package of spaghetti pasta
2 tablespoons olive oil
10 to 12 ounce containers grape or cherry tomatoes
3 garlic cloves, pressed
3 cups of sliced beet tops
appr. 6 tablespoons finely grated Parmesan cheese
a dash or two of Herbes de Provence
Additional finely grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender but still firm to bite stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.
Meanwhile, heat oil in heavy large skilled over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and sauté until beginning to soften and brown in spots. Add garlic.
Add 1/4 cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, beet tops, 4 tablespoons (or so) cheese, and a few dashes of Herbes de Provence in a pot. Toss over low heat until beet tops begin to wilt, adding more pasta cooking liquid by tabespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and sprinkle with 2 tablespoons cheese. Serve, passing additional cheese.
Prep 25 minutes, Total 25 minutes
Makes 2 Main-Course Servings
1 8 ounce package of spaghetti pasta
2 tablespoons olive oil
10 to 12 ounce containers grape or cherry tomatoes
3 garlic cloves, pressed
3 cups of sliced beet tops
appr. 6 tablespoons finely grated Parmesan cheese
a dash or two of Herbes de Provence
Additional finely grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender but still firm to bite stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.
Meanwhile, heat oil in heavy large skilled over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and sauté until beginning to soften and brown in spots. Add garlic.
Add 1/4 cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, beet tops, 4 tablespoons (or so) cheese, and a few dashes of Herbes de Provence in a pot. Toss over low heat until beet tops begin to wilt, adding more pasta cooking liquid by tabespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and sprinkle with 2 tablespoons cheese. Serve, passing additional cheese.
Sunday, November 9, 2008
Friday, July 11, 2008
Anyone Else?
I secretly think Adrian Brody is really really attractive and I kinda want to marry him.
Thursday, March 13, 2008
robot rock
Has anyone ever looked at you like they were scanning your face digitally? You know, like a face-recognition robot might?
They made me feel like a criminal.
They made me feel like a criminal.
Thursday, January 31, 2008
Monday, January 14, 2008
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