Tuesday, February 21, 2012

Nutty Granola

Yep the date is off on my camera! LOL  I just made this on Monday.  This was so delicious!  My friend said it tasted like Quaker Granola and that was a huge compliment since it's my favorite kind! (and hers too!)  :)

You can add raisins, dried cranberries, etc. to this recipe - I put in what I like... so have fun with it!

You'll need:

3 cups rolled oats (not instant)
1/4 cup melted coconut oil (I used organic virgin coconut oil) *you can use regular cooking oil
1/2 cup pure maple syrup
1/4 cup chopped pecans
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup chopped walnuts
3 heaping tablespoons flaxseed meal
3/4 cup sweetened shredded coconut
1/4 tsp. cinnamon
1/4 tsp. salt

Preheat oven to 250 degrees.  Line a baking sheet with non-stick aluminum foil or parchment paper.  (you can also use a non-stick baking sheet, but I would still spray it with a non-stick spray. 

Put the rolled oats in a large bowl and add in the salt, cinnamon and flaxseed meal and mix well. Now add in the coconut oil and make sure all the oats get coated well.  Next add in the nuts and coconut and combine with oat mixture.  Now add in the maple syrup and mix gently until combined thoroughly.

Place mixture on the baking sheet and bake for 30 minutes mixing every 10 minutes or so.  You want mixture to be toasted, but not very brown.  Enjoy!  It was wonderful with vanilla almond milk!

Monday, January 23, 2012

Barley Mushroom Burgers

Right out of the oven... nice and crispy!

Before the oven...

I am addicted to these burgers!  They are delicious and filling and everyone I've made them for just loves them!  I got the recipe from Vegetarian Times.  I sometimes top them with vegenaise or tzatziki sauce... or Hidden Cashew Ranch Dressing from fatfreevegan.com. http://blog.fatfreevegan.com/2012/01/hidden-cashew-ranch-dressing-plus-tips-for-eating-salads-when-you-really-dont-want-to.html   They're even good plain!  I baked them in the oven ... I put a little grapeseed oil on some non-stick foil and baked them at 350 until golden brown.

Here's the recipe:
Serves 6
1/2 cup uncooked quick-cooking barley

1 large egg, well beaten

1 cup low-fat ricotta cheese

1 cup shredded cheddar cheese

1 cup minced mushrooms

1/2 cup dried breadcrumbs

1/4 cup minced parsley

Salt and freshly ground black pepper  ***I add in granulated garlic as well


Cook barley according to package directions. Set aside.

Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms, breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture.

Spray large nonstick skillet or griddle with cooking spray. When it is hot, spoon about 1/2 cup of mixture onto hot skillet; repeat until skillet is full, but take care not to overcrowd. Cook until golden, 5–7 minutes each side. Using spatula, turn “burgers” over carefully, and cook until mixture is firm and cheese has melted. Remove from skillet, and set aside. Repeat until mixture is used up. Serve.

Zucchini, Barley & Goat Cheese Bake

Before going into the oven:
Right out of the oven:
This is soo delicious!!  It's especially good the day it's made since the zucchini is nice and firm, but it's still very good afterwards as well.  The zucchini didn't turn into mush at all; I just had it for lunch (made this yesterday) and the zucchini held up very nicely.  I brought some in for my friend and she loved it as well! 

You'll need:

1 cup barley, cooked
5 small zucchini, diced
1/2 red onion, diced small
5 oz. goat cheese (more if you'd like), save a few tbsp. for the top of the casserole
3 tbsp. butter or margarine (I used Smart Balance), melted
1/2 cup grated pecorino romano cheese
1 egg, beaten well
1/2 cup Italian style bread crumbs
granulated garlic/salt/pepper, to taste

Preheat oven to 350 degrees. 

Mix the zucchini and onion with the melted butter.  Next add in the barley and combine well.  To that, add the grated cheese, beaten egg, garlic, salt & pepper; mix well and then add in the bread crumbs.  Once all  is combined, fold in the crumbled goat cheese and put into a greased baking dish.  Top with reserved goat cheese.  Bake for about 30 minutes or until golden brown.  Enjoy!