Pumpkin Spice Granola ola!

Pumpkin Spice Granola

I'm not going to talk weather today!
Suffice to say, it is still wintery. 'Nuf said...Anything goes with granola, you add your favorites, leave out what you want, but the coming together of toasted oatmeal and all the spices make this delightful! The pumpkin flavor is not overpowering, it might have taken the place of applesauce and honey for moistening. I enjoy this recipe and I think you will too. My mom, who is a basic granola fan, was very enthused upon trying this. This would be ideal in a ziplock bag when you or family go for a hike or need a snack on any outing.
I use my Pumpkin Spice Mix that I keep for muffins and pie. The recipe follows:
Makes 2 tablespoons
1 tablespoon ground cinnamon
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Blend ingredients together and store in an airtight container.

 The Granola

Makes about 5 cups (large batch for you and friends!: 15 cups)

Ingredients

• 3/4 cup canned pumpkin puree (large batch: 2 1/4 cups)
• 1/2 cup packed dark brown sugar (large batch: 1 1/2 cups)
• 2 Tbsp. canola oil or olive oil (large batch: 6 Tbsp.)
• 1 Tbsp. vanilla extract (large batch: 3 Tbsp.)
• 2 tsp. pumpkin pie spice (large batch: 6 tsp.)
• 1 tsp. ground cardamom (large batch: 3 tsp.)
• 1 tsp. kosher salt (large batch: 3 tsp.)
• 3 cups old-fashioned rolled oats (large batch: 9 cups)
• 1 cup roughly chopped pecans (large batch: 3 cups)
• 1 cup pistachios (optional; large batch: 3 cups)
• 1/2 c pepitas, flax seeds (optional; large batch 2 c)
• 1 cup golden raisins (large batch: 3 cups)
• 1 cup dried cranberries (optional; large batch: 3 cups)
• I added a little crystallized ginger because I wanted to! ;)

Directions

Total time: 45 minutes

Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper (3 pans for the large recipe); set aside.

In a large bowl, whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice mix , cardamom, and salt. Add oats, pecans, and pistachios, flax seed, pepitas  (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in an airtight container(s). Freezes well.

I love this served with Greek yogurt. If you have any left by summer ( you may have to make more!) imagine it with fresh raspberries and the yogurt. Smacks of desert!

Big Cookie Dreamin'

My Big Anzac Cookie

March is here, snow is melting, forecasting more this week! Yikes, I need cookies to calm down. My confession for today: I can't help myself, big cookies are my dream. Some like having 2 or 3 little cookies to nibble on. Dainty, tasty, tea time sweets. Not me. I want a huge, honkin' 5 inch cookie that's all mine, no sharing. I have several recipes that I make but perhaps my favorites are the Anzac, the Peanut Butter Milk Chocolate Chip with Peanut Butter Cups chopped in and the Sugar Cookie with hard icing. Oh, and maybe the Oatmeal Raisin.

Anzac
New Zealand cooking: 1T=4t
1 c flour
1 c rolled oats
1 c unsweetened coconut
3/4 c brown sugar
2T golden syrup
1/8 tsp salt
1 t b soda
1/2 c butter, chopped

melt butter and syrup, remove
in large bowl mix flour, oats, sugar
combine soda and 2 T water in a bowl
stir into butter, might be frothy, add to flour mixture and stir well
350 degrees, parchment covered cookie sheets, 15-18 minutes, 8 cookies use large scoop and flatten

 

Parchment paper 6 cookies per sheet, cool on sheet about 10 min before cooling on racks.

Peanut Butter Cookies
1 1/4 c flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 c unsalted butter
1 c peanut butter (I love crunchy)
3/4 c sugar
1/2 c brown sugar
1 egg
1 T milk
1 t vanilla
1/2 c milk choc chips
1/2 c peanut butter cups (6 full size, cut in 1/4)

mix dry
beat butter
add sugars
add egg
stir in milk and vanilla
add dry
add choc and peanut butter cups
350 degrees 16-18 min 12 cookies, use large scoop, flatten with sugar and fork marks
 

The Hip Subscription: Meat & Bread. Need we say more?

The Hip Subscription: Meat & Bread. Need we say more?: "If you're like us and like both meat and bread, especially together, then you must make your way to Meat & Bread in Gastown. The r..."

Beef Barley Soup and more

Beef Barley Soup

Will this snow day ever end? We are still experiencing much to much hail, sleet and freezing rain for my liking. I haven't seen a blade of grass in a week. I'm having to hand pick periwinkle leaves for my hens as they demand their healthy greens as well. So, soup has been on the menu this week. I have made Chicken Tortilla Soup in the Vita-Mix (if you don't have a Vita-Mix yet, this soup alone is worth the price tag!), Italian Sausage and Kale Soup (even better than Olive Garden) and Beef Barley Soup. My favorite is the Tortilla Soup. It comes together in under 10 minutes and tastes as though I had been slaving for hours in the kitchen. I just need a mariachi band playing in the background. Ole. Would you like the recipe? I'll post it today.

Snow Day February...need hot food!

I'm a little old for school but love the 'snow day' idea. However, as the snowdrops and crocus come into bloom I am less than enthusiastic about the white coating covering everything outside. The chickens are eyeballing the heavens with dislike as well. They hide under the bamboo and dash for the warm water bucket occasionally. It's bitterly cold outside as I dig for small clumps of grass to feed the girls.

I'm thankful I cooked up a big pot of spaghetti sauce last night. Not my usual sauce loaded with cumin and cinnamon but my brother-in-laws sauce with pork and beef cubed and simmered for 6 hours in tomatoes, spiced with oregano, garlic, onion and bay leaves. I tossed in chili flakes and basil with some fresh parsley. If I added beans it could be served over rice but I will likely serve with pasta and garlic bread. Oh wait, I have garlic naan so will use that. How international! Smells wonderful as I enter the house after being in the frigid cold yard. Actually, once inside again, I can appreciate how lovely falling snow really is.

Where Have I Been?

Well, it's been a while. I have continued baking and cooking and living, But alas, I have not been faithful to my blog. That is about to change! I am back. Committed! My exercise regime is on track, family is well looked after, so no more excuses.

Random note, are you watching Nikita? I love that woman. Are you watching the News, unsettling, troublesome News. Are you putting together food storage as the prices climb into the stratosphere? I have begun to stock some staples, I think it's time.
Do you recall that I have chickens? I lost my wonderful Golden Laced Wyandotte to a hungry coyote. I swear it was a timber wolf, even though the local forestry service said they are rare here. It was too big for a coyote and I was only several feet away from it. Sometimes the circle of life is depressing, especially when the chickens you have are really more like pets. Funny that my Black Australorp chicken turned out to be a rooster and I returned him to my supplier and traded for a sweet female. I receive, amid proud noise and honking, 3 eggs most days. I miss my hen turned rooster but the neighbors are so close they surely would have been annoyed. I love all the new by-laws allowing city chicks.

Pakoras.......finally! and Ribs too.

Just when I thought we would never get together to make pakoras, we found a break in the action this past Saturday morning. Although I am not used to eating spicy deep fried appetizers for breakfast, I could hardly wait to bite into the little darlings. It has been sooooooo long since my wonderful friend and I donned aprons and prepared to feast! This recipe came over from England by way of India with my friend and her family in the 70's, where she knew pakoras as philoories, and that is what I'm sticking with!

Pakoras (don't mess with me, Philoories!)
heat about 6 inches veg oil in a med saucepan over med-high heat
Chop fairly fine:
1 onion, 3 slices fresh ginger, 3 cloves garlic, 1 chili pepper (we used 3 small thin red chili peppers, my friend is a fire blower, lol) and add
a few small florets of cauliflower, chopped celery and red pepper
3 c Dhall flour ( we used Chana flour)
1 tsp turmeric, cumin, salt, red chili powder
1 beaten egg and 1 small container plain yogurt
Mix all together and add enough water to make a med thick batter about 1/2 cup (see picture)
Drop batter by large tablespoons into hot oil about 4 at a time.
Cook until golden, about 5 minutes, drain on paper towels.

We gobbled several right away. 
Rated: Five fiery stars, not really too hot, just bursting with spice and flavor. 
Thank you, thank you, thank you, friend! 
Now I know why I was driving you crazy all these years to make these again. (hugs)

It was a rainy day and I was wanting to get in the garden but seems like Spring is fading away in a puddle! But just when I was feeling sorry for myself we spotted a mother deer at the back of the house and there was a little Bambi scampering ( I exaggerate, barely able to stand Bambi baby) beside her mother. Then I lost sight of Bambi. I went outside with my camera and the little sweetie was lying very very still with her nose under a log. My first thought was that the log had rolled on her. (gasp) I went over, mother watching me cautiously. I snapped a picture, picked up a stick and gently stroked her back and she let out a huge breath. I left but was upset, worried that she was hurt. Let nature take her course, calm down, wait. About an hour later, I ventured down the hill and she was gone. Whew!

In the evening instead of heading to barbeque, it was just too wet and windy. I decided to do the ribs in the house my old way, a very good old way. This sauce is wonderful, rich and works on country style ribs as well.
Ribs- Oven Baked
set oven to 250 degrees and bake 3 hours in shallow roasting pan, uncovered
2-3 lbs pork spareribs
1/2 c dark brown sugar packed
1/2 c ketchup
1/2 c white vinegar
2 tbsp worcestershire sauce
2 tsp chili powder ( 1 regular and 1 ancho for some heat!)
1/4 c water
Mix sauce ingredients together and pour over ribs which you can cut in serving chunks.
My husband likes his ribs with rice and baked beans and I prefer a fully loaded baked potato and salad.

 It was a satisfying weekend!