One Perfect Bite: cereal

Wednesday, February 13, 2013

Homemade Granola

From the kitchen of One Perfect Bite...I usually don't keep granola in the pantry, but I do make it when we have house guests and during Lent when it helps the Silver Fox keep his sugar cravings in check. This very simple version is easy to make and while it is high in calories, portion control and will power help keep love handles under control and make it possible for me to keep it on hand. This recipe was developed by Sara Quessenberry who co-authored The Good Neighbor Cookbook while living on the 46th floor of a high-rise in New York City. While that irony always makes me smile, her recipes are spot on and I'm really comfortable in recommending her book and the recipes she developed while working at Real Simple magazine to you. The great advantage to making your own granola is that you can control what goes into it. I like this version because it uses maple syrup rather than sugar to sweeten the oat and nut mixture. I think you'll like it, too. It will keep for up to a month if stored in an air-tight container. Here's how it is made.

Homemade Granola ...from the kitchen of One Perfect Bite inspired by Sara Quessenberry

Ingredients:
4 cups old-fashioned rolled oats
1 cup sliced almonds
1/2 cup shredded coconut (preferably unsweetened)
1/4 cup shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Directions:
Heat oven to 350 degrees F. Toss oats, almonds, coconut, and sunflower seeds together with maple syrup, oil, and salt on a rimmed baking Sheet. Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool. Yield: 6 cups.

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Tuesday, July 19, 2011

Orange and Rhubarb Oatmeal Porridge

From the kitchen of One Perfect Bite...We've had rain for two days now. I'm talking periodic deluge, not the rare and gentle sprinkle that's usually associated with summers here in Oregon. Mornings are cold and it just seems weird to be running around in a lumberjack's hoodie trying to keep warm. It's July for Pete's sake. Now, I don't want to start a rumor, but I have a really uneasy feeling that summer has been stolen. Just the thought sends shivers up and down my spine. Our grandchildren will soon be here, and the thought of all of us housebound on this hillside is enough to make grown men weep. The Silver Fox has refused permission to publish the grown man weeping photo I planned to insert here, but to stay in my good graces he agreed to sample an oatmeal dish that I've been wanting to try. I've just been given the thumbs-up, so I can share it with you. The recipe was developed for Eating Well magazine. I've made some changes to their version because I thought the orange juice used in the recipe overpowered the other ingredients. In order to retain an orange flavor, I replaced the juice with a bit of zest and I think it worked well. This is a very nice way to start a damp and chilly day. The original recipe, Oatmeal-Rhubarb Porridge, can be found here. My version follows. I hope you will try it. The recipe can, of course, be doubled.

Orange and Rhubarb Oatmeal...from the kitchen of One Perfect Bite inspired by Eating Well Magazine

Ingredients:
2 cups nonfat milk
1/2 teaspoon orange zest
1 cup old-fashioned rolled oats
1 cup rhubarb, cut in 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of salt
2-3 tablespoons brown sugar, pure maple syrup or agave syrup
2 tablespoons chopped pecans or other nuts, toasted

Directions:
Combine milk, zest, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until oats and rhubarb are tender, about 5 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts. Yield: 2 servings.