Tag Archive for ‘recipe’ at eastowners

Tag Archive for 'recipe'

Peanut Butter Granola

Published

dead headphonist

on December 28, 2008

in Health and Recipes

. 2 Comments

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This is the PB Granola in it's glory

I managed to get the peanut butter granola just about perfect this time. Here’s the recipe, since folks have been asking. This stuff makes your kitchen smell wonderful for several hours.

2 1/2 cups rolled oats (do not use instant. get the large flake rolled oats from the health food store)
1/4 cup wheat germ
1/4 cup flax seed meal (not whole flax seed)
1/8 cup unsweetened flake coconut
1/3 cup peanut butter
1/3 cup honey
2 1/2 tablespoons butter
3/4 tsp vanilla
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1/4 tsp kosher salt

Note : spices/salt are to taste. Feel free to experiment

Pre-heat oven to 275 degrees F. Prepare cookie sheet by covering in parchment or tin foil. Use a cookie sheet with raised edges (no “air bake”) as you need to turn the granola over while it cooks.

First, in a large pot melt together the honey, butter, and peanut butter over low heat. Mix well and add vanilla, spices, and salt. Mix well. Mix grains and coconut together lightly in a separate bowl. Add grains to the wet mixture and quickly mix well to coat.

Spread mixture evenly on a cookie sheet and press together into a solid sheet. Keep the mixture away from the edges of the pan or it will burn easily. Bake for 20 minutes, turn over and press back into a solid sheet. Bake another 20 minutes or until the oats start to slightly brown. Remove from the oven, press the sheet together again and allow to completely cool before transferring to the storage vessel of your choice.

Scrambled eggs w/Asparagus and French-ish Potatoes

Published

dead headphonist

on July 6, 2008

in Recipes

. 0 Comments

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Over the holiday weekend, we did our usual “big breakfast” as Clare likes to call it. Since I cook a lot of Southwest-style food (I love spicy food full of tomatoes and peppers), and since Char sometimes complains that I cook that style too much, I decided to throw a loop and do something in a more continental style.

Char recently gifted me with the Pampered Chef flat whisk, which in my opinion is the absolute best tool south of the blender for making scrambled eggs. I made a ton of food. Adjust as needed for your army.

Scrambled Eggs With Asparagus

8 whole eggs
2 Tbsp water
2 Tbsp milk
1/4 tsp ground pepper
Salt to taste
1/4 cup Monterrey Jack cheese
1/4 cup Feta or crumbly goat cheese
8-10 Asparagus spears, chopped into bite-size pieces

Scramble everything but the Aparagus and reserve half the Feta or goat cheese. Melt 1-2 Tbsp butter over medium-hot heat. Add mixture, then add Asparagus. Cook 5-8 minutes, turning over gently. Once eggs lose most of their “wet” sheen, remove from heat or reduce heat to lowest setting and allow internal heat to finish cooking.

Add additional feta/goat cheese over the top when serving.

French-ish Potatoes

5-8 potatoes, cleaned and cubed evenly (do not peel)
1/2 of a large sweet onion, chopped
1 1/2 tsp crushed garlic (or ~4 garlic cloves)
2 tsp Rosemary
1 tsp Thyme
1/2 tsp Salt (or to taste)
2-3 Tbsp Olive Oil

Over medium-high heat, sweat the onions and garlic for 2-3 minutes in the olive oil. Add the potatoes and stir to coat. Add herbs and salt and stir again. Cover and cook for 15 minutes, stirring occasionally. Increase heat and time for crispier potatoes.

We also served this feast with country-style veggie sausage links and whole wheat toast.

Penne con Asparagi with Faux Chik’n

Published

dead headphonist

on April 26, 2008

in Recipes

. 0 Comments

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We’re headed out of town this weekend and had a fresh bunch of asparagus in the fridge that would have gone bad had we not done anything with it. As a result, rather than do family peanut butter and jelly for lunch, I decided something had to be done with the asparagus.

Thing was, I didn’t want to go to the store for anything. I’ve been enjoying my reprieve from people today and certainly didn’t want to spend my Saturday morning playing around in the aisles of D&W fighting the weekend mob.

So I dug around and found everything I needed for some Penne con Asparigi. Here’s a basic run-down of my recipe (mind you… this was completely improvised, but came out wonderfully).

Penne:

Prepare per package directions. Strain well.

Lemon Garlic Butter Sauce :

In a pan, melt 5 tablespoons of butter in 1/8 cup milk. Add 1 1/2 tablespoons crushed garlic. Add 1/4 cup (or slightly more) fresh grated parmesan (or parmesan-romano). Add 1/3 teaspoon lemon juice. Salt to taste and reduce heat to lowest setting. Stir occasionally.

Chik’n :

In a frying pan, heat 2 tablespoons of olive oil and add frozen Morningstar Chik’n Strips. Once thawed, add basil and oregano; 1/4 tsp each, or to taste. Fry until browned on both sides.

Asparagus :

Wash well. Remove woody lower part with knife. On a cookie sheet, coat in olive oil, salt and garlic powder (we use Garlic & Wine seasoning from The Melting Pot). Broil for 4-5 minutes. DO NOT OVERCOOK. They will continue to cook once added to the other hot ingredients. Once removed from the oven cut into bite size pieces very carefully.

The final bit :

Combine Penne, Chik’n, Aparagus, and sauce in a pot or large bowl and serve with extra cheese and fresh cracked pepper.

This dish turned out really well, and it’s great to get asparagus that isn’t all thin and stringy (or frozen).

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