3-Grain Apple Cinnamon Granola

Have I mentioned before, how much I love Costco. While some of the item sizes are ridiculous for a household of 1 or 2, the variety that they offer is fantastic. I love that they have FAGE 0% fat greek yogurt. This yogurt is delicious. I also love that they have the Old-fashioned Quaker oatmeal. The pairing is perfect. 


This morning, I decided to make granola (for the first time). I don't know why I haven't made it before because it was fantastic, like OMG fantastic, delicious....I couldn't stop snacking on it. Made with three grains, oatmeal, flax meal, and sunflower seeds and sweetened with agave nectar, barley malt, and a touch of Splenda, I didn't have to ;)

3-Grain Apple Cinnamon Granola

Ingredients:


1/8 cup barley malt 
1/8 cup olive oil
2 tsp agave nectar 
1 1/2 tsp Splenda or another sweetener
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

1 cup oatmeal

3 tsp flax meal (ground)

1/4 cup roasted sunflower seeds

1/2 cup apple (chopped into small cubes) * I used Golden Delicious (Granny Smith would work well, also)
1/4 cup almonds (chopped)


Recipe:


(1) Preheat oven to 300oF. Line a baking sheet with foil. 
(2) In a small saucepan on medium heat, mix the olive oil, barley malt, agave nectar, and Splenda. 
(3) To this heated mixture, add the ground cinnamon and nutmeg. Mix until thoroughly combined.
(4) Lower the heat, add the chopped apple and toss until combined.
(5) Meanwhile, mix the dry ingredients: oatmeal, sunflower seeds, and flax meal.
(6) Add the heated mixture to the dry ingredients. Toss until combined.
(7) Bake the granola for 25-30 minutes until browned. For crispier apples, lower heat to 275oF and bake an additional 10-15 minutes. Allow to cool or eat immediately (like I did).


Enjoy alone, with milk (cool or warm), or with, my favorite, greek yogurt! 

Taste test - Arnold's Sandwich Thins and Moroccan Chicken Sandwiches

I recently had a serious craving for the sweet and savory combination like that of Moroccan-influenced food. Recently, as part of the Foodbuzz Tastemaker Program, I received some whole wheat Arnold Sandwich Thins. In order to satisfy my craving and taste-test these buns, I decided to make Moroccan chicken sandwiches. 




Moroccan Chicken Sandwich


Ingredients:


1 cup chicken breast, sliced
1 pimento pepper, diced
1 onion
1/2 tsp dried oregano
1/2 tsp cinnamon
1 tbsp apple cider vinegar
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp garlic salt
1/4 tsp black pepper


1 tsp garlic, freshly minced
1/2 cup onions, chopped
olive oil spray


For sandwiches:


1/4 cup cucumber sliced
lettuce
tomato (optional)
sandwich buns


Recipe:

(1) Marinate chicken with all of the listed spices: pimento, onion, oregano, apple cider vinegar, cinnamon, cumin, garlic salt, paprika, and black pepper
(2) Spray a medium saucepan with olive oil. On medium heat, saute chopped onions and garlic until slightly browned. Remove and set aside.
(3) In the same pan, add the marinated chicken. Saute until cooked thoroughly.
(4) Meanwhile, toast the sandwich buns. 
(5) Assemble sandwiches with all of the condiments, to your liking.


These were delicious. I served them open-faced to keep it low-carb but a closed sandwich, maybe even with smoked gouda would be fantastic. Enjoy!

Lentil Chicken Soup

For two weeks, I craved lentils. I remember the delicious lentils seasoned with cumin, garlic, and onion that my mom would miraculously put together after coming home from work when I was young. Recently, I was fortunate to have my mom visiting with us in North Carolina. It was a great visit. After a quick trip to Weaver Street Market, we made lentil soup. This time, we cooked together, making this dish extra special.

Lentil Chicken Soup
adapted from The Joy of Cooking


Ingredients:


1 cup lentils (8 oz.), picked over and rinsed
4 - 5 cups water (more or less depended on desired thickness)
olive oil cooking spray
1 medium onion, diced
3 garlic cloves, minced
1 cup diced tomatoes with juice
2 sprigs of thyme (fresh, if you have it) or 1/2-1 tsp. dried thyme
2 tbsp. apple cider vinegar
1/4 cup chopped chicken breast (optional)
1/4 tsp. cumin
dash of oregano
salt and pepper, to taste


Recipe:


1) Rinse the lentils with water. Begin boiling the lentils in water with the dried thyme, cumin, and oregano in a medium stock pot. Do not yet add the salt and pepper.


2) While the lentils are boiling, spray a medium sauté pan with olive oil. On medium heat, add the diced onions and minced garlic. Sauté until slightly browned and add to the stock pot with lentils.


3) Reduce the heat on the lentils to a simmer for 30-45 minutes, stirring often to prevent the bottom from burning. Add the tomatoes and apple cider vinegar after 15-20 minutes to the pot. 


4) While the lentils simmer, spray the medium sauté pan again with olive oil. On medium heat, add the diced chicken breast. Sauté until cooked through. Remove from heat and add cooked chicken to the stock pot.


5) Taste soup, adding salt and pepper, as needed. Serve in a 1/2 cup portion as an appetizer or a 1 cup portion as an entree with warm bread/flatbread/pita.


Enjoy this wholesome, delicious treat. I sure did!

Ginger Berry Crisp

It has finally happened, I have moved to North Carolina! I am now working on catching up with my recipe postings. It uses the summer berries that I absolutely love from California, combined with my mom's handmade crystallized ginger (but go ahead and use some from your favorite market if my mom isn't handy). The recipe is one that I have adapted to have much less sugar and an extra crumbly top.

Ginger Berry Crisp
adapted from Self magazine


Ingredients:


Crisp:
1/8 cup crystallized ginger, pulsed in food processor
1/2 cup rolled oats, pulsed in food processor
1/2 cup whole wheat flour
1/4 cup turbinado sugar
1.5 tbsp splenda or sugar substitute
1/8 cup roasted almonds, chopped
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup margarine or butter
2 tsp ice water


Fruit filling:
1/2 pint blueberries
1 nectarine (or apple, peach, or more berries), chopped
1/4 cup lemon juice
1 tbsp whole wheat flour

Recipe:
(1) Preheat oven to 350 degrees F. Spray baking dish with cooking spray. 
(2) Mix the ingredients for the fruit filling.
(3) In the food processor, pulse the crystallized ginger, rolled oats, and almonds 5-7 times so that still a little chunky. 
(4) To the food processor, add the sugar, sugar substitute, whole wheat flour, baking powder, salt, and cinnamon until combined. 
(5) Add to the food processor, cubed pieces of margarine or butter until a crumble forms.
(6) In the baking dish, fill with the fruit and top with the crumble.
(7) Bake crisp 35-40 minutes. 


Enjoy with a little frozen yogurt, plain yogurt, cottage cheese, or, if you are like me, have it for breakfast!