- 3 cups rolled oats
- 1 cup slivered and shaved almonds
- 1 cup raw sunflower seeds
- 1 cup shredded, unsweetened coconut
- 1-2 Tbs. cinnamon (to taste)
- 1 tsp. salt
- 1/2 cup wildflower honey
- 1/4 cup olive oil
- 1/4 cup real maple syrup
- Combine all ingredients well.
- Spread onto a baking sheet (on parchment paper) and bake at 250 (F) for 80 minutes, stirring every 20 minutes.
Delicious – and subtle. I like that it doesn’t contain any sugar.
This dish is one of Devin’s favorite. It goes great with a nice filet of seared salmon underneath.
- 1/2 cup quinoa, rinsed
- 1 cup water or stock
- 1 lb. asparagus, rinsed and trimmed
- 1 tsp. olive oil
- 2 Tbs. butter
- 1 Tbs. balsamic vinegar
- 1 tsp. soy sauce
- salt & pepper
- Bring water, with a pinch of salt, to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes. When cooked, remove from heat.
- Toss asparagus in olive oil, salt, and pepper. Bake in an oven-proof pan for 12 minutes or until tender.
- Brown butter in a heavy bottomed pan. Be careful not to burn, but it should be a golden brown.
- Add vinegar and soy sauce and simmer until slightly thickened. Poor over cooked asparagus.
- Top with quinoa and enjoy!
I don’t have a picture of this recipe because every time I make it, we eat it all before it can be photographed. I’ll work on it though. I love this recipe because it can be mixed and matched with different meats and starches. My two favorite combinations are ground beef over noodles and cubed lamb over potatoes.
- 1/2 lb meat (beef tips, ground beef/lamb, etc.)
- 2 Tbs. fat of choice (tallow, lard, coconut oil)
- 3 carrots, diced small
- 1/4 onion, diced small
- 3 garlic gloves, diced small
- 2 cup stock
- 1 cup red wine (something worth drinking)
- 1/4 cup creme fresh/sour cream
- 2 tsp. flour (or cornstarch for gluten free)
- 1 bay leaf
- Salt & Pepper to taste
- Optional: sliced mushrooms
- 2 cups cooked pasta, potatoes, or rice
- Brown salt & peppered meat in a pan with 1 Tbs melted fat; once fully cooked spoon out meat and set aside.
- Add 1 Tbs fat to the pan and when its hot add aromatics and sweat until translucent (add mushrooms here if using).
- Add high quality stock and red wine and bay leaf. Bring to boil then reduce heat and simmer until reduced. (I reduced mine for about 15 minutes – I was in a hurry.)
- Whisk in flour/cornstarch until liquid thickens. Add meat back into the pan and mix in creme fresh/sour cream.
- Serve over your starch. Oh my goodness.
I grew up with scalloped potatoes that did not come from a box. However, they were pretty bland basic: cheddar cheese (pre-shredded), russet potatoes, milk, flour, ham, salt and pepper. And you know what? I liked them. A lot. But I had never had anything like this recipe before. I. Will. Never. Go. Back. These were amazing! If you’re scared of Gruyère (like I was) I still recommend you give this recipe a try. When Gruyère is melted it has a less pungent taste, not that it is very strong to begin with.
Recipe by Lora Zarubin
Bon Appétit, November 2008
1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium sweet potatoes
2 cups heavy whipping cream (you can lighten up with 1/2 & 1/2 or milk)
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 Tbs minced fresh Italian parsley
1 Tbs minced fresh rosemary
1 Tbs minced fresh sage
1 Tbs minced fresh thyme
1 1/2 tsp fine sea salt
3/4 tsp freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)
- Preheat oven to 400°F. Fill large bowl with cold water. Cut or food process potatoes into 1/8 inch thick rounds and place in water.
- Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
- Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
- Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Sprinkle with half of salt- pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.
- Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
- Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
I can’t ever remember how I make ranch dressing, which is strange because I’m very picky about it. I made a batch tonight to help use up some fresh herbs and it’s just right. I thought that posting it here would allow me to access it again when I need it.
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped chives
- 1 Tbs garlic powder
- 1 Tbs dried chopped onions
- 1 tsp salt
- 1 tsp black pepper
- In a large bowl, whisk together all ingredients.
- Store in a sealable container in the fridge, will keep few a few weeks.