Homemade "cracklin' oat bran"-style cereal (approximately 4 small but filling servings)
1. Preheat the oven to 350 deg F.
2. In the bowl of a food processor add:
-1.5 cup GF rolled oats (or regular if not GF)
Pulse the oats until they are coarsely-ground.
3. Then add:
-1/4 cup almond meal/flour
-1 tsp cinnamon
-1/4 cup extra-virgin coconut oil
-1/4 cup maple syrup
-2 Tbsp organic brown sugar
-1/4 cup unsweetened coconut
-pinch sea salt
-1/4 tsp baking soda
Pulse until the mixture comes together, pulling off the sides of the bowl. Taste and adjust seasoning/sweetness as desired. If the mixture is too dry, add more coconut oil or maple syrup. If it's too wet, add more almond meal/flour.
4. Spread the mixture on a parchment- or foil-lined baking sheet, or in the base of a 9" deep loaf pan, like I did. Bake the cereal for 15-20 minutes until brown and crisp. Remove and let cool--it will continue to crisp.
5. Once completely cool, break the cereal into pieces of desired size and store in an air-tight container. Enjoy!
Kayla's Cookbook
Thursday, January 3, 2013
Homemade Cracklin' Oat Bran
Monday, October 29, 2012
White Sweet Potato-Cranberry Chili
Wednesday, June 6, 2012
Lentil, Spinach & Cumin Soup
2 onions, sliced
4 garlic cloves, sliced
1 teaspoon coriander
1 teaspoon cumin seeds
150 g brown or green lentils
1.2 litres vegetable stock
200 g spinach
freshly squeezed juice of one lemon
sea salt and freshly ground black pepper
4 tablespoons of Greek yogurt, to serve
25 g pine nuts, lightly toasted, to serve
Heat the oil in a large, heavy-based saucepan and add the onions. Cook, covered, for 8-10 minutes until softened. Remove half the onion and set aside.
Continue to cook the onion left in the pan for a further 10 minutes until deep brown, sweet and caramelized. Take out and set aside for the garnish.
Return the softened onion to the pan and add the garlic, coriander, cumin seeds, and lentils and stir for 1-2 minutes until well coated in oil. Add the stock, bring to the boil, then turn down to a gentle simmer for 30 minutes until the lentils are lovely and soft.
Add the spinach and stir until wilted. Transfer half the coup to a blender and liquidize until you have a puree. Stir back into the soup. Season with lemon juice, salt and pepper.
Ladle the soup into bowls, add a dollop of Greek yogurt and scatter the pine nuts and fried onions over the top.
Wednesday, November 17, 2010
Lebni and Zahtar
Lebni is a pasteurized kefir cheese with a fluffy texture like whipped cream cheese and a tangy taste kind of like sour cream. Lebni and zahtar – a blend of sesame seed, powdered sumac and dried thyme needed for this recipe – can be purchased at Middle Eastern markets.
Lebni (Mediterranean Soft Cheese)
4 servings
6 tablespoons zahtar
2 tablespoons toasted sesame seeds
10 ounces Lebni cheese
6 tablespoons extra-virgin olive oil
OPTIONAL GARNISH
Diced tomatoes
Snipped chives
Chopped parsley
HERB OIL-GRILLED FLATBREAD
1/2 cup olive oil
1 tablespoon chopped fresh garlic
2 cups softly packed fresh herb leaves (equal parts basil, cilantro, mint)
1 tablespoon black pepper
1 tablespoon coarse salt
4 (8-inch) flatbreads
Combine zahtar and sesame seeds in a small bowl. On a large shallow platter, spread the Lebni 1/2 to 1 inch thick. Surround with Herb Oil Grilled Flatbread wedges. Sprinkle zahtar mixture evenly over Lebni and flatbread. Drizzle extra-virgin olive oil over all. Top with optional garnishes, if desired.
To make the Herb Oil-Grilled Flatbread: Combine all ingredients except flatbread in blender and blend until smooth. Brush both sides of flatbread with the herb oil and let marinate for several hours. Saute or grill bread evenly on both sides. Cut bread into wedges before serving.
And now for the Zahtar recipe:
Dukkah (Zahtar)
100 g sesame seeds
50g roasted chick peas
100g coriander seeds
50g hazelnuts
50g walnuts
1 Tblspn ground cinnamon or 2 sticks cinnamon
1 tsp sea salt
large pinch black or white pepper
1.5 Tblspn cumin seeds
1 Tblspn dried marjoram
1 Tblspn sumac
50 g sunflower seeds
method
Separately dry roast in a hot frying pan the sesame seeds, chick peas, coriander seeds, hazelnuts and walnuts.
Likewise roast the cumin seeds.
Grind the coriander seeds first, as they are the hardest ingredient.
Then add the remaining dry roasted ingredients and the sunflower seeds and grind –pounding together if doing it by hand until coarsely crushed. If you prefer a finely crushed mix, don’t crush to a state where the oils form the nuts and seeds are released and the mixture starts to form a paste. It should be a dry mixture of ingredients.
Mix the herbs and ground spices. Taste and adjust seasonings if necessary. It is yummy with a peppery bite, and a slightly salty taste.
Tuesday, August 24, 2010
Melt-in-Your-Mouth Braised and Barbecued Chicken
MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN
2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup TROPICANA PURE PREMIUM Orange Juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags SUCCESS Boil-In-Bag Rice, uncooked
1/4 cup chopped green onion, green tops only
Heat oil in a large skillet over medium-high heat. Add chicken, and sauté 6 minutes, turning once.
Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
Prepare rice according to package directions. Keep warm.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.