Peanut Granola

Source: More-with-Less Cookbook
Date tried:October 11, 2017
Yield: 5 quarts 32 1-oz servings
Time needed:45 minutes

I am still enjoying this granola, though not always with strawberries.

Peanut Granola with Fresh Strawberries

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Tagine of Moroccan Vegetables with Couscous

Source: May All Be Fed: Diet for a New World
Date tried: July 25, 2017
Yield: 4-6 servings
Time needed:1 hour

This is a delicious and quite an impressive dinner fit for company.
In spite of the long ingredient list, it is fairly simple to make.

Tagine of Moroccan Vegetables with Couscous

Tagine of Moroccan Vegetables with Couscous
2 Tbsp olive oil
2 medium onions, sliced
1 red bell pepper, seeded and sliced into 3/4” strips
2 garlic cloves, peeled
1 tsp. turmuric
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
14 tsp cayenne pepper
1/4 tsp crushed saffron threads (optional)
4 medium carrots cut into 1” lengths
1 butternut squash, pared, seeded and cut into 2” pieces
1 15-oz can unsweetened tomatoes
1 cup vegetable stock, vegetable bouillon or water
2 medium zucchini, cut into 1” chunks
1 cup cooked garbanzo beans
1/2 cup raisins

3 cups water or 2 cups vegetable stock or vegetable bullion with 1 cup water
2 Tbsp olive oil
1/2 tsp fine sea salt
1 1/2 cup whole wheat couscous
1/2 cup coarsely chopped almonds, toasted

In a large saucepan, heat 2 Tbsp oil over medium heat.
Add onions and cook, stirring often, until lightly browned (6-8 minutes)
Add bell pepper, garlic, turnuric, ginger, cinnamon, salt, cayenne and saffron.
Stir for one minute.

Stir in the carrots and butternut squash, tomatoes with their juice and vegetable stock.
Bring to a simmer over high heat, then lower heat and cover.
Simmer 20-30 minutes until vegetables are just tender.

Stir in zucchini, garbanzo beans and raisins.
Cover and continue to simmer another 5-10 minutes.

In a separate saucepan, combine oil, salt and water and bring to a boil over high heat.
Stir in the couscous and remove immediately from heat.
Cover and let stand until couscous has absorbed all the liquid. (about 5 minutes)

To serve, place couscous in a warmed serving platter.
Make a well in the centre of the couscous.
Using a slotted spoon lift vegetables from liquid and set in the well.
Pour tagine cooking liquid over vegetables and couscous.
Garnish with toasted almonds and serve.

Nutty Sunny Granola

Source: May All Be Fed: Diet for a New World
Made: November 20, 2013
Yield: 6 cups
Time to make: 45 minutes.

This is one of the best methods I have found for preparing granola.  I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.

Nutty Sunny Granola

Nutty Sunny Granola
3 cups rolled oats
½ cup wheat or oat bran
½ cup wheat germ
1 cup coarsely chopped raw walnuts
½ cup raw sunflower seeds
1 cup raisins
½ cup coarsely chopped pitted dates
1 tsp. ground cinnamon
¼ cup pure maple syrup

Preheat the oven to 275oF.
In a large bowl, combine the rolled oats, bran, wheat germ, walnuts and sunflower seeds.
Stir together and spread evenly on a baking pan.
Bake for 15 minutes.
Stir the mixture and again spread it out evenly.
Bake for another 15 minutes.

Remove mix from oven and transfer back to the large bowl.
Immediately add the raisins, dates and cinnamon.
Mix thoroughly.
Slowly pour in the maple syrup.
Stir to distribute the syrup evenly.
Let cool and store in an airtight container.

Will keep for 2-3 weeks.

Tandoori Aloo

Source: Indian Recipes Under 30 Minutes
Made: November 16, 2013
Yield: 4-6 servings
Time to make: 30 minutes.

I am still discovering my own neighbourhood.  A few weeks ago I found a lovely Indian grocery store within walking distance.  And I found not only an ingredient which was new to me, chaat masala, but lots of other fascinating new things to try.

On my first try, I don’t think I mastered the instructions to let the potato shells crisp without letting them turn colour, nor do I have a proper grill, so under the broiler has to do.  Nevertheless, although I found the recipe a bit fussy to put together, it is certainly a treat to the taste buds.  And practice, no doubt, will make it seem easier.

Tandoori Aloo (stuffed potatoes)

Tandoori Aloo (stuffed potatoes).
8 large baking style potatoes
vegetable oil as needed for frying
salt to taste
1 tsp/2gm red chili powder
Pinch of garam masala
1 tsp./5 ml lemon juice
5-10 cashew nuts, broken
1 Tbsp./10 gm raisins
2 tsp/10gm ghee
20 gm grated cheese
1Tbsp./4gm green coriander, chopped
½ tsp./1gm chaat masala

Peel the potatoes.
Scoop out the centres,leaving thin walls at the sides
Fry the potato shells and the scooped out centres separately.  Do not let them change colour but let the sides become crisp.
Cool the scooped out portion and mash.
To the mashed potato, add salt, red chili powder, garam masala, lemon juice, nuts, raisins and ghee.
Stuff this mixture into the potato cases.
Arrange four pieces on one skewer and sprinkle grated cheese on top.
Grill till golden brown in colour.
Sprinkle with green coriander and chaat masala.
Serve hot.

Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

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Kitchen Sink Cookies

Source: Recipes for a Small Planet
Date tried: Feb. 8. 2015
Yield: 4 dozen cookies
Time needed: 20-25 minutes

It takes almost more time to assemble the ingredients for this classic recipe than it does to mix and bake the cookies. After all, it does really seem to contain “everything but the kitchen sink”. This version is a real, yet healthy indulgence.

Kitchen Sink Cookies

Kitchen Sink Cookies

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