Archive for May, 2009

Have you ever made your own granola?

I tried it last week and was pleasantly impressed at how simple and easy it was. I’d tried it once before, but wasn’t paying enough attention to it as it baked in the oven and burned the heck out of it. This time was much more successful, and the result oh so yummy!

If you’ve ever purchased granola at the store you know how expensive it is. Making it yourself is definitely the way to go!

One of the best things about granola is how versatile it is. You don’t have to be completely precise in your proportions, and you can add a lot of other ingredients (or not). Its also incredibly filling, so one batch lasts quite awhile.

Note: If you decide to double this recipe, don’t try to cook it all at once. Overcrowding the pan will cause it to not cook evenly.

Homemade [Deluxe] Granola

4 1/2 c. rolled oats (do not use quick oats)
1 c. shredded coconut
3/4 c. wheat germ
3/4 c. sliced (or chopped) almonds
3/4 c. firmly packed brown sugar
1/2 c. instant non-fat dry milk

3/4 c. chopped misc. nuts (I used a combination of pecans, walnuts, and peanuts) – optional

1/3 c. vegetable oil
1/3 c. honey

1/2 c. dried fruit (I used dried apples, bananas, and mangos) – optional
1 c. raisins – optional

Preheat the oven to 325 degrees. Grease a large baking pan (approx. 16 x 11 x 2″) with shortening and set aside (a good coating of PAM will also work).

Combine the first 6 ingredients in a large mixing bowl. Add additional nuts/seeds as desired. Mix well.

In a small saucepan combine the oil and honey (hint: measure the oil first then use the same measuring cup to measure your honey. The oily residue will help the honey slip out of the cup more easily). Heat on the stove until the honey is dissolved and the mixture well blended. Stir well throughout.

Add the honey mixture to the dry ingredients and stir to coat.

Spread into prepared pan and bake for 15 to 20 minutes. Stir with spatula every 5 minutes until the granola reaches the desired color.

Remove from the oven and stir in dried fruit and raisins.

Cool completely and store at room temperature in an airtight container.

OPTIONS:
Nut/Seed suggestions: sunflower seeds (shelled), sesame seeds, pecans, filberts, peanuts, walnuts, cashews
Fruit suggestions: raisins, chopped dates, dried (chopped) apricots/peaches/bananas, dried mango, dried cranberries

You can make an apple-cinnamon granola by adding 1 Tbsp cinnamon and 1 1/2 c. dried chopped apples in place of dried fruits/raisins.

You can make a maple flavored granola by replacing the honey with pure maple syrup

I hope you enjoy this recipe. We sure do. I’d love to hear what variations you use! I was wondering about freeze dried strawberries… if anyone tries that, let me know. What is your favorite granola addition? How do  you take your granola… dry by the handful? With milk as a breakfast cereal (my personal favorite)? As a yogurt topping? Please share.

Last year I spent some time trying to figure out the recipe for Costa Vida’s Sweet Pork. I made it so many times that I quickly became sick of sweet pork. My husband and I even held a taste-off. And I documented the whole thing on my personal blog. Things got a little crazy after that. I started getting e-mails and comments from people looking for the recipe, those that had tried it, and from a guy that actually WORKS for Costa Vida as a cook. I got a lot of interesting feedback, and some pretty good hints as to what my recipe might be lacking.

Today, more than I year later, I find myself still getting e-mail inquiries, and my past blog entries are at the top of google search results for Costa Vida sweet pork recipes.

The only real problem, is that after all that mayhem last year, I still never posted my final recipe for sweet pork. And I’ve made some modifications to the Cilantro Lime Rice and this Tomatillo Ranch Dressing as well. Part of the purpose of setting up this blog was to have a final resting place for all these Costa Vida recipe knock-offs. So about a week ago, I rolled up my sleeves and got cooking again. This time photographing each step of the process. Over the next couple of weeks I’ll post all of the recipes here.

Today, we’ll start with the Tomatillo Ranch Salad Dressing.
Its thick and Creamy. Its flavorful. Its fabulous.

And you don’t just have to use it on the sweet pork salads. You can use it on any salad. Or as a vegetable/chip dip.
(Or you can pour the leftovers over some cooked pasta and add a little meat and cheese, like I did)

Don’t be tempted to use canned tomatillos either. You simply have to use the fresh kind.

Here’s the recipe. You can thank me later.

Tomatillo Ranch Salad Dressing

– 7-8 tomatillos, husked and cut in half
– 1 cup sour cream
– 1 envelope Ranch Salad Dressing Mix (any brand)
– 1⁄2 envelope (Hidden Valley) Fiesta Ranch Salad Dressing
– 1 clove garlic, minced
– Juice from 2 freshly squeezed limes
– 2 Tbsp. milk
– 1⁄3 cup freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth.

(Store in refrigerator 5-7 days)

Easy Peasy! And super yummy.