The Ultimate Granola Bar

     For many years now I have baked my own granola bars.   I decided that by making them myself not only would I have control over the "bad" ingredients like preservatives and sugar,  I could also add whatever yummy, healthy stuff I want.  So I tweaked a perfectly good recipe for dried fruit bars into a delicious granola bar formula that allows room for creativity.
     My granola bars call for 3 cups of add-ins which can be decided based on mood, availability or occasion.  The add-ins usually consist of dried fruits, nuts and occasionally a few chocolate chips.  One of my favorite creations is an "island" granola bar that has coconut, cashews, peanuts, dried papaya, dried pineapple, dried apricot and the usual spices are substituted with cardamom and ginger.  Seriously delicious.
     Also, my g-bars have half whole wheat and half all purpose unbleached flour.  I have tried several different flour formulations and found that this one has the best flavor and consistency.  If you really want to go all the way with whole wheat then you must add 2 T of butter or one egg, which is a not a concession I want to make in the fat and calorie content department because this recipe already has enough of the stuff.
     Yes, I know it's strange that I call for one and a half eggs.  It's not that hard to do just break an egg into a separate dish and use a spoon to break the yolk in half and toss it.  Then scoop out a little of the white and you're good.  This really is best, trust me I've tried it with one egg and it's way too dry, with two eggs it's too moist and doesn't bake consistently.
     Finally, please don't overbake these beauties because they might break tooth!  They will get way too hard to eat if baked too long, so even if they look like they need more time only bake for 30 minutes.

• 3/4 c unbleached all purpose flour
• 3/4 whole wheat flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 3 c mixed dried fruit & nuts
• 1/2 c or 1 stick unsalted butter softened to room temp
• 1 c packed brown sugar
• 1 tsp vanilla bean paste*
• 1 1/2 eggs
• 1 c & 1 tbsp old fashioned rolled oats-don't use the quick cook

     Mix flour, salt, baking powder, and spices. Toss 1 tbsp of flour mixture with fruit and nut combination and set both aside.  Cream butter and sugar with mixer on medium(use paddle attachment if you have one) until fluffy-4 minutes.  Add vanilla bean paste and egg, continue to beat until mixture is light-2 minutes.

     On lowest speed add dry ingredients, then oats, last fruits and nuts- scrape after each addition  and mix only until incorporated.  Press into a buttered 13x9 pyrex(you can use a metal pan but you might need to shorten bake time to 25 min) and bake at 350 degrees for 30 minutes.  Cut while still warm into 24-48 bars and individually wrap and freeze any you won't be using in 3 days.  I always freeze half of a pan before the family can gorge themselves and then pull them out as needed for lunches and after-school snacks.  They defrost in about an hour at room temp.

-Natasha

* I love this stuff!  Why bother splitting open a vanilla bean when someone has done it for you already?  You can see all the itty bitty beans in it so be forewarned if you use it in light frosting-I put it in my cream cheese frosting and I think it looks pretty. They stock it at SLT and it's around $11-13-well worth it and lasts a long time.

  
        

Vitamin C Fix

     More advice from the cold front.  I was lucky to have found one of those electric citrus juicers crammed in the back of my cupboard.  I always thought these machines were a poor substitute for a real juicing machine.  I was wrong.  These things are great because they work really well, are easy to clean and take up less space!  Of course they only work on citrus but that's really all I need to juice anyway.
     Fresh squeezed juice has a higher Vitamin C count than the store bought stuff so it really is best when you are dealing with sickies to go for it.  I mixed up orange, lemon and grapefruit juices for a yummy alternative to plain old oj.  The perfect combo is 1 orange, 1 ruby red grapefruit and half of a lemon.
     If you don't have a citrus juicer or just don't feel like going to the trouble you could make a quasi-hot toddy.  Just heat water to boiling, squeeze half of a lemon, and add two tablespoons of honey in a large mug.  If you'd like to you can add a cinnamon stick or two whole cloves.  Please resist the urge to add alcohol or caffeinated tea, they are dehydrating which is bad for colds.   Cheers!

-Natasha

Chicken Noodle/Rice Soup for the Sick People

     Ok, so the sickness in my household continues.  And what's better for your sick loved ones than some good old-fashioned chicken noodle soup?  This recipe is fairly easy and only takes a small amount of prep. I try to have some Organic Chicken Broth in the cupboard for these times.
     Start out by roasting a whole bulb of garlic in the oven at 350 degrees for 50-60 minutes.  If you don't have a garlic roaster just place in a small ovenproof dish, cut the top off to expose the cloves, drizzle with olive oil, and cover with aluminum foil that has a couple of holes-just prick it with a fork.  Meanwhile, chop about half a red bell pepper and half of a large onion, then saute in 2 T butter or olive oil and sea salt until very soft-about 10 minutes-and set aside.
     Once the garlic is done and cooled enough to handle, pull all of the individual cloves out.  I used a mortar and pestle to smash the cloves into a paste and then added to 32 oz. of broth in a medium saucepan.  You could add the cloves to the broth in saucepan and then use an immersion blender also.  Or if you're in a big hurry forego the roasting and just add 3 cloves of minced fresh garlic or 3 tsp of minced garlic from a jar.
     Add the carrots to the broth and on medium-high heat bring to a boil.  Then add 1 cup uncooked egg noodles(I use the no yolks noodles and they work great) or 1 1/2 cups cooked rice and sauteed veggies and lower heat to medium heat.  Season with fresh black pepper, paprika, pinch of cayenne and onion salt.  Simmer for 10-12 minutes.  Serves 3-4.

-Natasha

Blogging on the Fly

     I had planned on writing a blog about my granola bars today, but I've got a sick man in the house so I can't dedicate the time they require.  Instead I'm writing about one of my easiest meal plans.  This one I've been doing for years and it's especially popular with the kids.
     I buy cans of chili beans-not chili just the beans-for those occasions when I'm really pressed for time.  In a large skillet saute about 1/3 c of onions in olive oil.  As soon as they become soft add two cans of the chili beans and spices like cayenne, paprika, chili powder, onion powder-whatever you think will help the dish along.  Once beans are hot spoon over a slice of mixed grain or whole wheat (the beans need a hearty slice) bread and top with shredded cheddar and a dollop of sour cream.  Serve with a salad and a side of steamed broccoli or sauteed carrots to complete the meal.
     I know it's not very gourmet, but it'll do the job better than hamburger helper.

-Natasha
     

You Say Tomato, I Say Heirloom Tomato

     This week I was lucky enough to find Heirloom tomatoes at the Sunflower Market.   I don't know about you, but the tomato I grew up with is nothing like the tomatoes we have access to at Farmer's Markets.  I had no idea that tomatoes are not necessarily mealy, bland, pointless pieces of mush.  After tasting my first heirloom, I was hooked!
     I was super happy when I found these beauties on sale at the Sunflower.  Too bad it was the last day of the sale and I had to scour through the few that were left to find a couple that weren't beat to hell.  That's what happens when you don't genetically engineer a tomato to withstand traveling a thousand miles and sitting in a grocery store for a week without becoming a disaster.  I was lucky to find two.
     Fresh tomato sandwiches just taste like summer to me.  I can, and do, eat them all summer long.  They are easy, delicious, refreshing and if prepared with a light mayo and whole wheat, low cal.   For lunch yesterday I prepared mine the usual way with the exception of using an onion bagel.  Then for dinner I made another, this time I used good old white bread from Great Harvest and I have to say I like it better on white bread.

     The key ingredients for the perfect tomato sammy are Heirloom tomatoes, mayo (both pieces of bread), sprinkle the tomato slices with salt, fresh cracked pepper, and reduced or aged balsamic, and some baby spinach.  I used a 12 year aged balsamic that I bought at SLT.  It is amazing but not cheap($30!)it will last forever though, just use it sparingly because it is potent!  If you think spending that much on vinegar is stupid then just reduce some balsamic by simmering on the stove until the volume is half of what you started with.  Warning: your house will smell like balsamic vinegar for a while, especially if you live in a teeny tiny one like me.

     For those of you who have never been lucky enough to sample an Heirloom get yourself to the Farmer's Market this summer and try one.  I promise it will change how you feel about tomatoes.

Happy Eating!

-Natasha

To the Grocer

     The first day of the month is Grocery Day.  I love going to the grocery store.  It's almost like going clothes shopping except it's affordable and it doesn't make me feel fat, usually.   We are lucky to have so many products to choose from, but sometimes it can be a little overwhelming.  If I'm not careful I could leave with a cart full of processed foods that will eventually make me feel fat.  So I come to the store armed with a list of essentials and I give myself a little leeway to take home some fun finds.  They also sell magazines, beauty products and kitchen gadgets too, so often I will forego the high calorie treats for something more functional.
     Last month I bought a bell pepper saver.  It is a plastic container in the shape of a bell pepper that holds the unused parts in the fridge.   I love it because I'm not throwing out endless sandwich baggies and, thanks to the obnoxious shape and size, it also helps me remember that I have pepper to use before it goes bad.  I also have one in the shape of an onion.  Don't laugh at me, but next time I'm getting one in the shape of a tomato.
     Grocery shopping can also make me feel guilty.  I look at all of those rows of prepackaged foods, the bright lights and refrigeration units and I think there is another store just like this down the block and that's just one neighborhood in one city in one state in one country...you get the picture.  Meanwhile there are children starving in India.  I know this because as a child my mother used to give money to those charities that send you pictures of the starving children.  She would take these pictures and put them up on a bulletin board, in the kitchen.  That pretty much solidified my lifetime habit of cleaning my plate.  Thanks Norma.
      Sorry, tangent, so while grocery shopping I keep myself in check by thinking about cooking as opposed to eating.  I picture the dishes I will make with each ingredient, this also stops me from buying things I will never use.  It ensures that I actually purchase food that the sum of which equals a meal.  Otherwise I will come home with a random assortment of things that will require creativity on a daily basis, this can make cooking three squares a day very unappealing.
      Also, I like to buy different food items that together create a theme.  For instance, if I'm feeling a box of Couscous then I make sure to pick up some Hummus (or garbanzos so I can make it), olives, feta cheese, pita bread and so on.  That way I've got a meal plan and things that can do double duty (lunch and dinner).   It doesn't have to be ethnic either, be creative.
     Finally, to recap when grocery shopping make sure to a) bring a list b) give yourself a treat c) think about cooking, not eating and d) create themes.  Hopefully this will help your grocer trips be more successful and less stressful.  Oh and if you come across an onion, bell pepper or tomato saver get it!

-Natasha
     

Manic Monday

     I've decided that Monday is the perfect day off from blogging.  I mean if Chinese restaurants and hair salons do it why shouldn't I?   For me Monday night dinner can often be a hard one to get excited about.  I try to have a few easy pieces in my repertoire for days just like this.
     One common go-to of mine is the pasta dish.  The right combo of veggies, sauce in a jar, grated cheese and I'm ready to go.  We are so lucky to have a huge selection of pasta sauces to choose from, they even make Vodka sauce(one of my fancy restaurant favorites) in a jar now.  Not to mention the plethora of whole grain pastas (I know what you're thinking but just stay with me here) on the market.  If you just feel like you're taste buds can't stomach the whole grains try an angel hair or thin spaghetti, because they are so slight you really don't get that whole grain flavor.
     If you're not loving the sauce just doctor it up, I like to add garlic salt, oregano, basil(fresh herbs are best but dried work too), red pepper flakes, onion powder, just let your intuition guide you.  My mom likes to put sugar in hers, hey she's not from this country so give her a break, she doesn't have the sugar hang-ups we do.  I only do this if I'm feeling particularly frugal and I buy canned pasta sauce which usually needs all the help it can get.
     Finally, take it to the next level with some sauteed veggies.  Start with olive oil and coarsely chopped onions in a big skillet then just go crazy with whatever veggies you need to purge from your refrigerator.   I like to add red/yellow/orange bell pepper, summer squash, mushrooms, corn, broccoli and cauliflower (steam first), potato (trust me it's good but boil first)...etc.  Add spices that compliment your sauce or if you're feeling lazy just use some seasoning salt or garlic salt.  Once your veggies are ready just add some of the sauce to the skillet, mix and then add contents along with the remaining sauce into a pot of cooked pasta.  Maybe grate some parmesan or romano (I sometimes get the "freshly" grated kind from the deli section at Smith's) over each portion.  Easy peasy.
     Serve with a salad (see my last post) and, if you have to do it, a delicious crusty bread.  Monday's not so bad.

-Natasha