mangofandango: (ff/ wednesday_icons/ FRUITY OATY BAR)
GRANOLA, FOLKS.

Every now and then our CSA gives us this ginormo bag (okay it's like 5 lbs. but that is pretty ginormo) of rolled oats. I struggled to use them all up before the next one appears (in fact, I never do and I end up with a backlog and/or giving away oats and/or there was that one bag WITH THE MOTHS OH GOD). No more, for I have discovered making granola! Plus, it is nut-free and safe for Sophie! I missed granola, this is kind of a revelation, why did I not try it sooner? It is not hard. Here is the recipe (which I cut in half-ish, usually, but):

10 cups rolled oats
1 cup unsweetened coconut
1 cup sesame and/or sunflower seeds (I have not included these because I don't have them, but I am sure they would be good!)
2 tsps cinnamon
1 cup sunflower (or other mildly flavored) oil
1 cup honey (I like less)
1/2 cup maple syrup

You can add dried fruits, nuts, etc. to your heart's content - the recipe says it allows for a up to 3 cups of additions before you really need to change your ratio. I use a little less sweetener and a little extra oatage, since I haven't added much in the way of additions yet (we have done this twice).

Stir it all together in a big bowl until it is well mixed. Pre-heat the oven to 250, spread the granola out on a baking sheet or a couple of 9x13 pans. Bake for 70-90 minutes, stirring at 30 minutes and about every 10 minutes thereafter until it looks golden brown and done (I taste to see if it's granola-y. :) I think last time, I raised the temp a bit to like 325 at the 70 minute mark and did a few minutes at that temperature to speed it up because I was in a hurry, that worked fine. :))

There is granola baking here RIGHT THIS MINUTE and some of that granola is going to go on top of apple crisp later. Also Sophie and I made vanilla ice cream with a caramel swirl. OMG.
mangofandango: (miyazaki/raiindust/spiritedaway)
This is kind of mundane, but one of my favorite things to make that I often forget about is a baked potato party, complete with 27,000 toppings. This week, there were russet potatoes, onions, garlic, and cilantro in my share and I had a lot of spinach left from last week. SO!

You got your baked potato, but here are the toppings I made last night:

*roasted garlic
*carmelized onions
*sauteed spinach
*sauteed broccoli (I love it with lemon and garlic, Sophie prefer it plain, so we went with just olive oil and salt this time.)
*plain yogurt
*shredded cheese (cheddar for Sophie, pepperjack for us!)
*hot sauce
*cilantro

Other things I love that we did not have last night, in case you're getting excited about eating a baked potato like I am!
*black olives
*smoked tempeh (a bacon alternative, though it is not at all bacon-like it is smoky and salty!)
*proper sour cream (we didn't have any last night)
*scallions
*corn
*sauteed mushrooms

Now I'm going to need to eat a second potato RIGHT AWAY OMG.
mangofandango: (amelie/ _jems_/amelie with book)
Another thing:

I went to the library while Sophie and Ryan were sick on Saturday, and I got her some books. One of those books is "First Tomato" by Rosemary Wells. It describes picking peas, beans and one perfect tomato from a summery garden, and the smell of the tomato, and then the main character washes the beans and shells the peas and watches her mother cook. It makes me long for summer, and a garden, and oh oh oh.

At the end of the book, the mother serves tomato soup made from the tomato, and she says "I made you first tomato soup, because I love you so". Tonight I told Sophie I was making tomato sauce for our dinner. She said "I love you so."
mangofandango: (wonderfalls/ blessedbeast/ gone green)
I could write about my life, but you know, I'm thinking about food right now, so I'm going to write about that.

I have been eating beautiful food lately.

We signed up for a summer CSA, and it has been really great. Between it and Meg's garden, my grocery shopping is minimal and my food is amazing. Given what we get in a share, it's a pretty great deal, too.

On Wednesday, we had new potatoes and oyster mushrooms roasted with olive oil, garlic scapes, salt and pepper. I had never had oyster mushrooms, I don't think, and OH MY GOD they were so good.

Last night, we had kale and shitakes, sauteed with garlic, thyme, lemon zest, salt and pepper and served over soft polenta with parmesan cheese. Sophie loved this one. I really enjoyed it but the parmesan was essential, without it it would have been a little boring.

The share this week had a quart of strawberries, and I had shortcake several times. We bought cream and whipped it, and so then I had all this cream left over. I bought blueberries at Costco yesterday and had strawberry blueberry shortcake today, to finish it up. :)

In the fridge, I have kohlrabi - which I will be trying baked with parm and serving over pasta with tomato sauce. I have enough chard to make chard gratin, which is deadly but good. :) I have sorrel, which I have also never had but will be serving with salmon, I think, I will report back. Plus a beautiful looking salad mix, a loaf of bread, a quart of sunflower oil, and leftover from last week, the best hot sauce I have ever had in my life, for real. We also have beets, which I haven't decided what to do with. I don't really like them just boiled, and I'm not up for pickling 6 beets at the moment, so...suggestions? Maybe a sandwich or something, as I have bread. Bonus if it involves dill or basil, since I have those too.

OMG FOOD
mangofandango: (art/sark/mangoes naked)
Despite all the allergy stuff, food has not been so bad lately! Here is a week's worth of things we have eaten lately that are wheat, dairy, and egg free:

Meal #1:
-Baby bok choy sauteed with ginger, (wheat-free) soy sauce and mirin, topped with crispy fried shallots
-wasabi mashed potatoes
-shitake mushrooms cooked in sesame oil and soy sauce

Meal #2:
Black beans, cooked with a bay leaf and an onion, served over gluten-free cornbread (which was totally good!) and topped with chipotle adobo sauce

Meal #3:
-tequila chili lime baked tilapia
- zucchini and yellow summer squash sauteed with onions

Meal #4: (cheap and thrown together!)
- Lentils with caramelized onions, spiced with cumin, coriander, cinnamon and garlic, with rice

-Meal #5:
- soy-and-rice based burgers with avocado, tomato, onion and mustard with oven fries

Meal #6
- green salad with avocado, roasted portobellos, and spicy mustard dressing
- sweet potato fries

Meal #7
- marinated roasted portobellos over soft poppy seed polenta

I have found Cherrybrook Kitchens makes very good, even normal-food standard Very Good, mixes for allergen-free baked stuff. So I have had excellent chocolate cake and decent brownies lately. In fact, I sometimes have one of those things for breakfast, along with my oatmeal. :)
mangofandango: (btvs/toastedspace/hello lover)
Does anyone else ever watch any of "Everyday Italian" on the Food Network? Why does practically every single phrase that comes out of Giada DeLaurentiis' mouth sound so porntastic? She's not just enjoying that mozzerella cheese, she's *really into* that mozzerella cheese. When she tastes something and then talks about how great it feels in her mouth, I start to think she's doing it on purpose. Actually, her always-perfectly-displayed cleavage add to that feeling, too. Yet she seems so innocently interested in showing me how to cook things. She's a bit confusing, that minx.

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March 2016

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