The Great 2012 Cooking Extravaganza! Day 159

June 10, 2012 at 8:42 pm (Food) (, , , , , , , , , , , , , , , )

Happy Sunday!  Hope you’ve all had a great weekend, full of fun and family and good food!!  Welcome back!  🙂

Sunday’s around here are usually pretty quiet, and today was no exception.  Thought about going to a movie, slept in until 10:30 instead.  Finished up laundry, cleaned up the kitchen, did a little cooking, read the comics and clipped coupons.  Mike played video games with William for a little while.  William wanted to go visit a friend, but the family is out of town.  Nothing spectacular, nothing exciting, but a nice day around the house.

So here are a couple of recipes for you:

Home Made Granola

5 cups oats (I prefer old fashioned, but you can use quick if you want)

1 cup whole wheat flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1 cup chopped nuts (optional)

3/4 cup sugar free maple syrup sweetened with Splenda

3/4 cup honey

1/2 cup vegetable oil

1 tsp vanilla

Mix all dry ingredients in a BIG bowl.  Set aside.  Mix all wet ingredients in a medium bowl, mixing until it looks sort of creamy instead of like syrup.  I used a whisk for just a minute or two.  Pour the wet ingredients over the dry ingredients, mix VERY well.  It gets really hard after a minute or so, take a break, then mix some more.  It’s worth it!

Pour into a baking pan with sides, like a broiler pan or a cake pan, making sure the granola is not more than 1/2″ deep, break up large pieces as much as you can, spread it out.  Dark pans cook faster, try not to use them unless you have to.  I used to keep foil pans around just for this, but storing them got out of hand.  Split the batch over a couple of pans if you have to just to make sure it’s not too deep or squished to tightly in the pans, it won’t cook right.  It needs to be loose and not too deep in the pans.

Bake at 300 degrees for 1 hour total, stirring every 15 minutes, breaking up bigger pieces, and making sure the batch isn’t getting too dark too quickly.  If you do have to use dark pans, cook about 10 minutes less.

Remove from oven and cool.  At this point, you can add raisins or chocolate chips before packing it up, or you can leave it plain.  You can serve in a cup, in a bag, or in a bowl with milk for breakfast.  You can use this granola to top off yogurt or ice cream.  It makes enough so you can do whatever you want with it!

Store in sealed containers up to two weeks.  Does not need to be refrigerated.

Oriental Seasoned Rice

Rice cooker (imperative!)

Rice

Water

Chicken flavor Flavor Boost, 1 packet

2 Tbsp Soy sauce

1 Tsp ground ginger

Fill bowl of rice cooker to the “4” mark.  Add in the chicken flavoring, the soy sauce and the ginger, mix well.  Using the scoop that came with your cooker, measure in 4 scoops of rice.  Turn on the cooker, when it’s done, serve!

We had this tonight with grilled pork chops, steamed broccoli with butter and steamed peas with butter.

So that’s it for tonight!  Gonna go relax with the family for a while…

Until tomorrow, eat well, love well, live well!

 

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The Great 2012 Cooking Extravaganza! Day 101

April 12, 2012 at 1:15 am (Food) (, , , , , , , , , , )

Hello again friends, and welcome back!  So glad you could join me again, and hope you are all having a great day!

Kind of laid back around here today, not a whole lot out of the ordinary going on, the usual shuttling kids around, made some earrings (photos will follow), cleaned up the kitchen a little, helped William make a pie chart for math class.  Would love to say I found a job today, but no such luck.  Getting discouraged again, but I still keep trying.

Here are the earrings:

Anyway, we had a really nice dinner, I got a little creative, meaning I didn’t actually measure anything, but I’m going to try my best to put some measurements in here for you:

Pork Chops My Way

4 boneless pork chops, thick cut

1 apple, cored, chopped into small pieces (I cut mine into 8ths, then cut each 8th into small slices)

3 carrots, peeled and cut into thin rounds

4 celery stalks, chopped fine

About 1/2 Tsp ground allspice

About 1/2 Tsp ground nutmeg

About 1/2 Tsp ground ginger

About 1/8 Tsp ground cloves

About 1/4 cup brown sugar, not packed

Salt and pepper to taste

Heat a large skillet over medium heat.  Add apples, carrots, celery, brown sugar and spices.  Saute until carrots are crisp tender.  Move everything to one side, add in pork chops, salt and pepper well.  Cook pork through until no longer pink, stirring with apples and veggies to flavor everything.  Serve each chop topped with some of the apples and veggies.

We also had a quick and easy pasta salad, literally leftover spaghetti chopped up and covered in home made ranch dressing.  You could add some fresh chopped veggies, would be really good, but I just ran out of steam, sorry!

So that was dinner, and it was YUMMY!  You should definitely try this one…

Until tomorrow, eat well, love well, live well!

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