Anna’s Granola

No nuts!

7 cups old-fashioned rolled oats
1 cup wheat germ
2 cups puffed kamut
2 cups puffed brown rice
1/2 teaspoon salt
1 cup pure maple syrup
1/2 cup canola oil
1 Tablespoon vanilla extract
2 egg whites, beaten until frothy

Preheat oven to 250.  Combine dry ingredients in a large stock pot.  Combine oil, syrup and vanilla in a 2-cup measuring cup and mix well.  Pour syrup mixture into the pot, stirring well with a large rubber spatula. Add frothy egg whites, and stir thoroughly again.  Spread granola over 2 large baking trays with sides (you can line them with parchment but I usually don’t).  Bake 1 hour.  Turn carefully, trying not to break it up too much.  Bake for 1 more hour.  Let cool.  Pour into an airtight container to store.

Published in: on August 27, 2017 at 3:35 pm  Comments (1)  

Easy French Onion Soup

Serves 4 as a first course

one yellow onion, thinly sliced, slices halved crosswise
olive oil and butter for the pan
2.5 cups chicken stock or broth
1.5 cups beef stock or broth
3 sprigs fresh thyme
sliced sourdough bread
Swiss cheese, sliced or grated

Saute the onion over medium heat until beginning to soften but not color.  Cover and continue to cook until very soft. Add the stock/broth and thyme and simmer as long as you can.  Remove thyme.

Toast bread.  Top with cheese.  Broil until bubbly.  Cut into 1″ squares.

Ladle soup into bowls.  Top with cheese toast squares (cheese side up).


Published in: on February 20, 2017 at 6:19 pm  Leave a Comment  


1 lb to 1.25 lbs ground turkey (about 7% fat) or ground beef
salt & pepper
oil for the pan
thin slices of cheese (optional)

Using your hands, on a cutting board, shape the ground meat into 3 or 4 round or oval patties of equal thickness.  Sprinkle the tops with salt and pepper.  Wash your hands and the cutting board with soap and hot water.

Heat the cast iron skillet over medium heat (#6).  After a few minutes, place your hand over the pan, a couple of inches from the surface.  If it feels hot, pour in about 2 teaspoons of oil (canola or olive).  Give that a minute to warm up, then use the metal pancake turner to spread the oil evenly in the pan, then use the pancake turner to place the turkey patties in the skillet, salt-and-pepper side down, making sure to leave space between them.  Salt and pepper the other side of the patties (which are now on top).  Cook for  6-7 minutes, until crusty brown on the bottom and cooked about half-way up the sides.  Rotate them half-way through cooking if it looks like the center of the pan is cooking faster than the edges.

Turn over carefully and cook the other side.  Top with cheese, if you like, which will melt as the burger finishes cooking.  Wash the pancake turner with soap and hot water.  Cook for about 4 more minutes, until the patty is tender but not squishy when you lightly press the center.

Use the clean pancake turner to remove the burgers from the pan onto plates and serve.

Published in: on February 18, 2017 at 6:06 pm  Leave a Comment  

Lime-pickled Red Onion

from Smitten Kitchen

red onion, in small dice or thin slices
fresh squeezed lime juice, to cover the onions
salt to taste (about 1/8 teaspoon for 1/4 cup of onion)

stir and let sit for at least 10 minutes


Published in: on December 31, 2016 at 12:40 pm  Leave a Comment  

Christmas 2016

Breakfast for 7:
grapefruit supremes
hot chocolate
orange juice
scrambled eggs (14)
link sausage
diner hashbrowns
wheat, white & sourdough toast
pancakes with lingonberries & real maple syrup

Onion Dip with chips
Sheep Dip with crackers & sourdough

Dinner for 5:
Warm Spiced Cranberry Cider
Deviled Chex Mix
Onion Dip with chips
Sheep Dip with crackers & sourdough
Relish Tray:  carrots, red pepper, Swedish Cucumber Salad
Boneless Prime Rib Roast
Scalloped Potatoes
Cookies, Apple Crisp & Ice Cream

Published in: on December 22, 2016 at 10:05 am  Comments (1)  

To try: Chicken Salad with Miso Dressing


After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.

  • Yield:Serves 6 to 8 (4 cups)
  • 2 ears corn
  • 2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers
  • 3 leftover grilled chicken cutlets, coarsely shredded (about 2 cups)
  • 1 avocado, diced
  • 1 tablespoon shiro (white) miso*
  • 1 to 1 1/2 tbsp. fresh juice from 1 large lemon
  • 1 teaspoon whole-grain mustard
  • 1 small shallot, minced (1 to 2 tbsp.)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper


1. Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.

2. Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.

3. Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.

4. Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.

*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.

Nutritional Information

Amount per serving

  • Calories 219
  • Caloriesfromfat 51 %
  • Protein 20 g
  • Fat 12 g
  • Satfat 1.8 g
  • Carbohydrate 8.8 g
  • Fiber 2.4 g
  • Sodium 259 mg
  • Cholesterol 46 mg
Published in: on November 12, 2016 at 6:50 am  Leave a Comment  

Creamy Lime Dressing

From Rachael Ray every day October 2016

1/2 cup Best Foods mayo
2 Tablespoons buttermilk
1/2 teaspoon grated lime zest
2 Tablespoons lime juice
salt & pepper to taste

Rachael Ray’s suggested salad:
halved cherry tomatoes
chopped English cucumber
chopped peeled jicama
chopped avocado

Published in: on October 22, 2016 at 5:11 pm  Leave a Comment  

To Try: Jacques Pepin’s Country Bread

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Makes 1 large loaf

3 cups plus 1 Tablespoon unbleached bread flour, preferably organic
1 cup unbleached whole wheat flour, preferably organic
2 1/4 teaspoons active dry yeast
2 teaspoons salt
2 cups tepid water (100 degrees F)

Place 3 cups of the bread flour, the whole wheat flour, yeast and salt in a food processor.  Turn the processor on and, with the motor running  add the water.  Process for 15 to 20 seconds.  The dough will be soft.  Transfer it to a large bowl, cover and let rise at room temperature for about 3 hours until doubled in size.

Push the dough down, bringing the edges toward the center to create a compact ball.  Place seam side down on a baking sheet lined with aluminum foil.  Press into a roundish shape 7 to 8″ in diameter. Cover with a large bowl and let rise again for a couple of hours, until almost doubled in size.

Preheat the oven to 425 degrees F.

When the bread has risen, sprinkle the remaining 1 Tablespoon bread flour on top of the loaf, and, using a serrated knife, cut a few parallel slashes about 1/4″ deep in the surface of the bread.  Place in the oven and mist with water from a spray bottle.  After 5 minutes, spray the loaf again with water.  Bake for about 50 minutes total, until deeply browned and puffy.  Cool on a rack before serving.

After cooling, can be sliced, wrapped well, and frozen, and slices used from freezer as needed.

Published in: on July 13, 2016 at 2:29 pm  Comments (2)  

To Try: Parmesan Shortbread Biscuits

Parmesan Shortbread Biscuit (3 ingredients)

Parmesan Shortbread Biscuits
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a “soft crumble” when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons, I have written the recipe by weight rather than cups because this recipe requires accurate measurement of ingredients to achieve the desired result.
Author: Nagi | RecipeTin Eats
Recipe type: Savoury Biscuits
Serves: 25-30
  • 3.5 oz / 100g salted butter, chopped (Note 1)
  • 3.5 oz / 100g parmesan cheese, grated (Note 2)
  • 3.3 oz / 95g plain flour
For rosemary flavoured biscuits
  • 1 tbsp rosemary leaves, roughly chopped (or 2½ tsp dried rosemary)
Two Ways To Make The Dough
  1. Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
  2. Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
  3. If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
Make the biscuits
  1. Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2″ and about 15cm/6″ in length.
  2. Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
  3. Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
  4. Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ ⅓” thick rounds.
  5. Place the biscuits onto the baking tray at least 2cm / 1″ apart.
  6. Bake biscuits for 12 minutes or until light golden.
  7. Stand on trays for 5 minutes then transfer to a wire rack to cool.
  8. Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.
1. If you don’t use SALTED butter, please add ½ tsp salt.

2. To make this super easy, I use store bought grated parmesan cheese. The fresh kind from the refrigerator section (I get mine from Harris Farm Markets), not the fake parmesan in the pasta aisle!

100g/3.5oz parmesan cheese is approximately ¾ cup BUT it is important to weight it rather than measure it by cup because the weight by volume of grated parmesan cheese varies greatly between brands, freshly grated vs store bought grated.

3. Sometimes, you will end up with a small ridge around the rim of the biscuit. You can see it a bit in the photos but sometimes they are even more prominent. If you want a perfect, evenly golden surface with no ridge, use a flat bottom glass and lightly press on the surface of each biscuit on the baking tray.

4. Adapted from this recipe from

Published in: on July 13, 2016 at 8:22 am  Leave a Comment  

To Try: Rachel’s Cookies & Cream Frosting

3 cups powdered sugar
1 cup salted butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream
12 Oreo cookies, crumbled finely
12 to 15 additional Oreos, for garnish (optional)12 to 15 MORE Oreos, for inside the cupcakes (optional)

In a large mixer bowl, cream together the sugar and butter on low speed.  Mix until well blended.  Increase speed to medium and beat for another 3 minutes.   Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.  Add the cookie crumbles and mix just until combined.  Scoop into a piping bag with a wide tip and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.  Garnish with a whole Oreo cookie.

Rachel puts an additional Oreo in the bottom of the cupcake tins, then pours the cake batter over.

Published in: on July 13, 2016 at 8:15 am  Leave a Comment