Maple Cinnamon Granola

We have noticed recently that a lot of customers are making their own granola. Here is a recipe for you to try. A huge thanks to my good friend Rianne who shared this recipe with me last week (and was happy for me to share it with you). Until then, I had never attempted making granola. It is so yummy! It is great for snacking, having with milk or on top of yogurt or oatmeal. I would like to try it on top of a fruit crisp. What a great start to the day. The prospect of having this for breakfast the first time made me excited to get up in the morning.


Ingredients:
1 c. rolled oats
1/4 c. sliced or chopped almonds
1/2 c. chopped pecans
3 Tbsp. flaxseeds
1/2 c. unsweetened flaked coconut
1/3 c. maple syrup (I did as Rianne suggests: 1/2 syrup and 1/2 honey)
1 Tbsp oil (I used coconut)
1 tsp. cinnamon
1 tsp. vanilla
and the fun part to experiment with: 
up to 1 cup of dried fruit (this time I used chopped apricots and golden raisins but you could try dried cranberries, cherries and a whole lot of other things)
other nuts and seeds (this time I added about 1/4 c. pumpkin seeds)
you can also try 1/8-1/4 c. wheat germ


1. Preheat oven to 250°F
2. Combine oats, nuts, flax seeds and coconut. Place on a cookie sheet and toast for 10 minutes
3. Combine syrup, oil, and cinnamon in a small saucepan and warm on med-low heat for 5 minutes. Remove from heat and add vanilla
4. Take the oat mixture out of the oven and drizzle with liquid. Stir until coated. Spread out and put back in the oven for 40 minutes, or until browned, mixing every 10 minutes.
5. Let cool and add dried fruit


Makes about 4 servings. You may want to at least double the recipe as it will be gone in no time!

Yam and Apple Bake

Here is a dish something like my mother would often make when we were growing up. I don't often make the same meal twice, but I do have a few that are always in the mix and this is one of them. I usually add pork or chicken sausage which turns it into a great main dish. I tweaked the recipe a bit this time and was happy with the results.


Ingredients:
2-3 medium yams or sweet potatoes
1 large cooking apple (I used golden delicious) thinly sliced, then each slice halved


1/4 c. flour
1/4 c. firmly packed brown sugar
1/4 c. butter - melted
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves


1. Bake yams on baking sheet at 350°F. for about 40 minutes until tender, but firm. Cool, peel off skin and cut into bite size chunks.
2. Lightly grease a 9x13 baking dish and add apples and yams (and sausage, if desired).
3. In a small bowl mix the flour, butter, brown sugar and spices. Pour into the baking dish and stir to coat. 
4. Bake at 375°F. for about 30 minutes, stirring halfway through.


Makes 4 servings

Carrot Mashed Potatoes

While I was searching for ideas on how to use potatoes I stumbled across a recipe for Dutch Potatoes on allrecipes.com. I just had to try it especially since it was submitted by Perlene Hoekema, a Lynden resident!


Ingredients:
1/2 c. chopped onion
2 tsp. butter
4 c. peeled, cubed potatoes
2 c. sliced carrots
1/2 c. sour cream
1/2 tsp. salt
snipped chives (I used green onion)


1. In a small skillet saute onion in butter for about 8 minutes, or until golden brown.
2. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for about 15 minutes, or until tender. Drain and mash. Beat in onion, sour cream and salt. Sprinkle with chives or green onion.


note: it may be helpful to cook the carrots for a few minutes before adding potatoes. You can also add garlic for some extra flavor.


serves 4

Banana Chicken Waldorf Salad

*Ingredients

for salad:

2 bananas, sliced

1 c. red grapes

1-2 c. chicken, cooked and chopped

1/2 c. walnuts, chopped

2 celery stalks, chopped

1 c. apple, chopped (I used an Opal)

3 c. spinach or spring mix for garnish

for dressing:

1 c. yogurt (I used plain and added some honey, but I'm pretty sure vanilla would be good as well)

fresh squeezed lime juice (about 1 Tbsp.)

2 tsp. grain mustard

1/4 tsp. salt

1. In a small bowl, combine all dressing ingredients. Adjust flavor as needed and set aside.

2. Combine salad ingredients except spinach or lettuce. Add dressing and mix until all ingredients are coated evenly. 

3. Place salad on top of spinach or lettuce and serve.

makes 4 servings

*The Green Barn carries everything except the chicken and grain mustard

Crispy Chicken Fingers

We enjoyed these crispy tenders so much that I just had to share! They are a healthy alternative to your run-of-the-mill fried chicken. Pecans and flaxseed add extra flavor, fiber, and protein.

*Ingredients:

1 pound boneless, skinless, chicken breasts (about 2)

1 c. buttermilk

1/2 c. whole-wheat breadcrumbs (I made mine from a Lynden Dutch Bakery whole wheat flax roll)

1/4 c. whole wheat flour

1/4 c. pecans, finely chopped

2 Tbsp. flaxseed (if you use a flaxseed roll just add a bit less)

1 tsp. paprika

1/2 tsp. salt

pinch of freshly ground pepper

olive oil (for frying)

1. Cut chicken into 1/4 thick strips. Combine with buttermilk in shallow dish. Cover and refrigerate for 1 hour (or put in the freezer for 15 minutes). Remove chicken and discard liquid.

2. Combine breadcrumbs, flour, pecans, flaxseed, paprika, salt and pepper in a shallow dish. Dredge each piece of chicken in mixture, pressing firmly to coat.

3. Coat bottom of large skillet in olive oil and heat over medium. Cook chicken about 2 minutes per side until golden brown and cooked though.

Serve with your choice of dipping sauce. I made some honey mustard dip with dijon, olive oil mayo, and honey.

Makes 4 appetizer servings or 2 main dish servings

*all ingredients can be found at the Green Barn except chicken

Baked Tomatoes

The bruschetta I recently enjoyed inspired this simple baked tomato side dish.


Ingredients:
4 roma tomatoes, halved and seeded
1/4 c. breadcrumbs
2-3 cloves garlic, minced
salt and pepper
2 Tbsp. olive oil


fresh basil, chopped
grated parmesan (optional)


1. Preheat oven to 400°F.
2. Place tomato halves on baking sheet. Sprinkle with salt and pepper
3. Combine garlic and breadcrumbs and sprinkle on top of tomatoes. Drizzle with olive oil and bake 8-10 minutes.
4. Top with basil and parmesan


serves 4

Sweet Breakfast Quinoa

Quinoa is naturally loaded with protein and fiber making it a perfect nutritious start to a productive day. It has a light fluffy texture and slight nutty flavor.  It is also gluten-free.

I have to admit I never tried quinoa before and am happy I did since it opens up a lot of possibilities.

*Ingredients:

1 c. red quinoa, rinsed

2 c. water

1 Tbsp. oil (I used walnut)

1/4 cup slivered almonds

1/2 c. dried apricots, cut into bite-size pieces

1/4 c. golden raisins

2 Tbsp pure maple syrup

1/2 tsp. finely grated orange zest

1/2 tsp. cinnamon

1/4 c. quark (a ricotta substitute)

1. In a small saucepan, cover the quinoa with water and bring to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 15-20 minutes. Lightly fluff with a fork and cover it again.

2. In a medium skillet heat oil and add almonds. Cook over medium stirring a few times, until golden brown, about 2 minutes. Add apricots, raisins, maple syrup, orange zest and cinnamon and stir until heated through.

3. Add quinoa to the skillet and stir gently to mix. Top each portion with a dollop of quark.

Serves 4

*all ingredients except maple syrup are available at the Green Barn

Roasted Pear-Spinach Salad

This salad is so pretty and tasty. The flavors blend very well together. I would suggest using a concorde pear (its vanilla-sweet flavor and firm texture holds up nicely when baked). Bartlett is also a good choice.


*Ingredients:
1 tsp. butter
2 firm-ripe pears
1 & 1/2 tsp. sugar
1/2 c. sliced almonds
1 c. dried cranberries
8 slices ciabatta bread (I used a roll form)
3 oz. blue cheese


1/3 c. cider vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1/3 cup olive oil
5 oz. baby spinach


1. Preheat oven to 450°F.
Grease baking sheet with butter. Core pears and cut each into 8 wedges; toss with sugar and place on sides on baking sheet. Bake 15-20 minutes until soft and browned on undersides. Transfer to plate or wax paper to cool.
2. Place almonds on an ungreased baking sheet and toast 3-5 minutes. Transfer to a bowl and stir in half of the cranberries and set aside.
3. Reduce oven to 400°F. Cut each slice of bread in half, brush each side with a little olive oil and toast on baking sheet for 3 minutes per side. Remove from oven and divide crumbled cheese among toasts. Return to oven and bake 4 minutes more.
4. Meanwhile, in blender combine remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper. With blender running, add 1/3 c. oil in a slow steady stream.
5. In bowl toss together the spinach, half the almond mixture and dressing to taste. Divide greens among tumblers or bowls; top with pears, toasts, and additional almond mixture.


makes 8-10 appetizer servings, or 6 regular servings


*All ingredients are available at the Green barn excepting the ciabatta bread and Dijon mustard.

Spinach and Sausage Stuffed Peppers

Ingredients:
5 ounces baby spinach
2 slices bread, finely chopped (I have used white and wholegrain and have to say the white works better, but wholegrain still does the job and is a healthy alternative)
1/4 cup milk
1 large egg
2 T. finely grated parmesan cheese (plus more for sprinkling on top if you would like)
2 T. pine nuts
2 T. chopped red onion
1 pound sweet or hot Italian sausage, casings removed, and chopped
salt and pepper
4 bell peppers, halved and seeded
1/4 c. olive oil
3/4  jar of your favorite pasta sauce (or home made if you are the ambitious type)
1 cup chicken broth


1. In a large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all the water. Coarsely chop. Dry out the pan.
2. In a large bowl, knead chopped bread with the milk, egg, and cheese to form a paste. Knead in the pine nuts, onions, sausage, and spinach. Season with salt and pepper. Divide mixture among pepper halves and lightly pack it in.
3. In the skillet, heat olive oil until shimmering. (If you skillet isn't quite large enough, like mine, you can do 2 batches or use 2 skillets and divide sauce and broth between). Add the stuffed peppers, filling side down, and cook over high head until well browned, about 4 minutes. Turn peppers over and cook until the skins are browned and blistered, about 4 minutes. Add the sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, about 5 minutes. Sprinkle with additional cheese if desired and serve right away.

Cream of Cauliflower Soup

Ingredients:
5 T. butter
1 leek, chopped
1 onion, chopped
2-3 cloves garlic, chopped
2 carrots, chopped
1 t. dried tarragon
1/2 t dried thyme
1/4 c. flour
1 cup dry white wine*
3 14.5 oz cans chicken stock (a bit less for a thicker soup)
salt to taste
1/4 t. white pepper
1 head cauliflower, chopped
1 c. half & half (or milk for a lower fat version)
1 c. shredded Swiss cheese


1. Melt butter in a stockpot over medium high heat. Add leek, onion, garlic and carrot; cook, stirring occasionally, for 10 minutes. 
2. Stir in tarragon and thyme and cook 1 minute longer. Add flour and cook, stirring constantly, for 1 minute. Reduce heat to medium and gradually stir in the wine and chicken stock. Season soup with salt and white pepper. Add cauliflower. Simmer the soup, uncovered, stirring occasionally for 20 minutes, or until cauliflower is tender. Let cool slightly
2.  Puree the soup in batches in a blender. Return to pot. Stir in half & half. Gently reheat and stir in swiss cheese until melted. Serves 6


(For an alternate version: replace the wine with chicken stock, omit the thyme, tarragon and white pepper. After stirring in half & half add black pepper to taste, 1/8 t. nutmeg, and 1 T. dry sherry. I made both soups at the same time and was pleased with how each turned out. )


*I'm not exactly a wine expert. The way I usually choose wine is by price and by how pretty the label is. Here is a list of a few dry/medium dry wines:  Sauvignon Blanc, Chardonnay, Pinot Grigio, Gewurtztraminer, and Riesling (good thing the chardonnay we had on hand just happened to be on sale and look attractive when I went shopping last week!)