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Homemade granola bars

INGREDIENTS

2 1/2 cups old fashioned rolled oats

1/2 cup whole almonds, roughly chopped

1/3 cup honey

1/4 cup unsalted butter

1/4 cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon chia seeds

1/4 teaspoon kosher salt

1/4 cup dried cranberries, coarsely chopped

1/4 cup dried golden raisins, coarsely chopped

1/4 cup mini chocolate chips, plus extra as needed

INSTRUCTIONS

Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray.

Combine the oats and roughly chopped almonds to a small baking sheet then bake 7-10 minutes until lightly toasted. Transfer to a large bowl.

While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally. Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Let cool for 15 minutes then add the mini chocolate chips. Stir to combine.

Transfer the oat mixture to prepared pan. Using a rubber spatula firmly press the mixture into the pan until the mixture is in a uniform layer. Scatter remaining a few extra tablespoons of mini chocolate chips over the granola bars and use the same rubber spatula to gently press them into the granola so they stick. Transfer the entire pan to the refrigerator and chill for 2 hours.

After the granola has cooled completely, gently lift it out of the pan using the parchment paper as handles and cut it into squares or bars. Serve as needed.

http://whatsgabycooking.com/homemade-granola-bars/

Blueberry Vanilla Greek Yogurt Granola Bars

Ingredients

2 cups rolled oats gluten free if needed

1 1/2 cup brown rice krispies

1/4 cup shredded unsweetened coconut

1/4 cup whole roasted almonds roughly chopped

1 tablespoon chia seeds

1/4 teaspoon salt

1/2 cup peanut butter or almond butter I typically use peanut butter

1/2 cup honey

1 1/2 teaspoon vanilla

1 cup dried blueberries

Greek Yogurt Coating

1 tablespoon water

1 teaspoon vanilla extract

1/2 teaspoon gelatin

1/4 cup greek yogurt

1 tablespoon honey

pinch of salt

2 cups powdered sugar

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Instructions

Line an 9x13 square Pyrex pan with wax or parchment paper.

In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.

In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.

Make the greek yogurt coating. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.

In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total.

Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.

Once the bars are completely dry, store in an airtight container at room temperature.

Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.

Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, without touching, overnight or up to 2 days until the yogurt is dry to touch.

Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Drizzle the remaining coating over the bars and allow the bars to sit overnight or up to 2 days until the yogurt is dry to touch.

https://www.halfbakedharvest.com/blueberry-vanilla-greek-yogurt-granola-bars/

Curry Garlic Fries w/ Miso Gravy

http://thefirstmess.com/2015/04/02/vegan-curry-garlic-sweet-potato-fries-miso-gravy-recipe/

serves: 2 notes: If you're using the spelt flour as your gravy-thickening agent, you can make up the gravy ahead of time and reheat it at your leisure (yay!). If you're using the arrowroot powder, I recommend eating the gravy right away. The thickening powers of the arrowroot don't hold up when reheated and, conversely, thin out the liquid they've been added to. I've also read that King Arthur's gluten-free all purpose flour mix is excellent for making gravy/thickened sauces. fries etc. ingredients: 1 lb sweet potatoes (I used mini ones) 1 1/2 tbsp olive oil 2 tsp curry powder 3 cloves of garlic, peeled + lightly smashed with the back of your knife (these will be roasted for a bit and then added to the miso gravy) salt + pepper to taste 1/2 cup cooked black beans 1-2 green onions, sliced thin

vegan miso gravy ingredients: 1/2 cup + 2 tbsp vegetable stock, divided 1 tbsp fresh thyme leaves 1 tsp chili paste/sriracha 1 tbsp maple syrup 1 tbsp olive oil 1 tsp balsamic vinegar 2 tsp mellow white miso (my favourite one) 1 tbsp whole spelt flour OR 2 tsp arrowroot powder for gluten-free option fresh ground black pepper

Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

Peel the sweet potatoes if you like (I don't) and cut them into 1/2 inch batons (you know, like, fries). Lay the cut sweet potatoes on the lined baking sheet and toss them with the 1 1/2 tablespoons of olive oil, curry powder, garlic cloves, salt, and pepper. Lay the fries out in a singular layer, as spaced out as you can.

Slide the tray into the oven and roast the fries for 20 minutes. Take the fries out, remove the garlic cloves and place them on a cutting board. Flip and toss the fries and return them to the oven for an additional 15 minutes, or until lightly crisped and thoroughly cooked through.

Chop the roasted garlic cloves up roughly.

While the fries are roasting, make the gravy. In a medium saucepan over medium heat, combine the chopped garlic cloves, 1/2 cup of vegetable stock, the thyme, chili paste, maple syrup, olive oil, and balsamic vinegar. Bring it to a light boil. In a small bowl, whisk together the remaining 2 tablespoons of vegetable stock, white miso, and spelt flour (or arrowroot if using) until no major lumps remain. Add the miso mixture to the lightly simmering stock mixture in the pot.

Whisk the gravy in the saucepan until it's thickened up enough to coat the back of a spoon, about 4 minutes. Season the gravy with ground black pepper. Take it off the heat and strain it through a fine mesh sieve. Pour the strained gravy over the curry sweet potato fries and garnish the whole thing with the cooked black beans and sliced green onions.

http://thefirstmess.com/2015/04/02/vegan-curry-garlic-sweet-potato-fries-miso-gravy-recipe/

Summer Pesto Pasta

1 lb. spaghetti

2 ears corn, shucked

1 medium yellow squash, cut into 1/2"-thick slices

1 medium zucchini, cut into 1/2"-thick slices

1 small bell pepper, seeded and cut into sixths

4 green onions, trimmed

2 tbsp. olive oil

1 lemon

1/2 c. store-bought refrigerated pesto

1 pt. grape tomatoes, halved

1/4 c. packed fresh parsley, chopped

Instructions:

Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.

In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.

Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.

Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.

Beef Stew

2tablespoons butter or margarine

4cups halved and thinly sliced sweet onions (about 1 1/2 onions)

2teaspoons sugar

2teaspoons chopped fresh thyme leaves

1 1/2lb beef stew meat

1cup Progresso™ beef flavored broth (from 32-oz carton)

1package (.87 oz) onion gravy mix

2cups 1-inch pieces diagonally cut carrots

1cup 1-inch pieces diagonally cut parsnips

1/2cup frozen sweet peas

Instructions:

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.

In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.

Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.

Ramen recipe

Ingredients

Noodles (Dried Ramen, udon, buckwheat etc.)

Vegetables (I used sweet pepper and mushrooms)

Scallion

1 Egg

1 1/2 Teaspoon Miso Paste

1 Tablespoon Vinegar

Sriracha

Soy Sauce

Sesame Oil

Honey

Instructions:

First boil some water! Enough to cook the noodles and to have a broth, after all this is noodle soup! While you wait for the water to boil start thinly slicing your vegetables. You can use any vegetables really, but I used sweet red pepper, and mushrooms (thinly slicing your vegetables ensures that you vegetables will cook quickly). Once you water comes to a boil add your noodles! I used dried ramen noodles, you can use something else if you want. As your noodles start to cook add the miso paste, vinegar, Sriracha, soy sauce and a splash of sesame oil mix. Then add your whole egg (for a soft boil egg cook for 6 minutes, hardboiled around 10 minutes and take out and put in cool water). If you want the crispy noodles on top then remove some of the noodles and place on a paper towel to dry. Then in a pan add oil and noodles and crisp up! Add sliced vegetables into broth and let it cook down. To balance out the flavors I added a bit of honey. Let it cook down more. Plate and top with chopped scallion, crispy noodle (optional) and egg!

Lemon Poppy seed Muffins

Ingredients:

3 cups flour

1 tbsp. baking powder

1⁄2 tsp. kosher salt

1 cup plus 1 tbsp. sugar

3⁄4 cup milk

12 tbsp. unsalted butter, melted

2 tbsp. poppy seeds

3 eggs

Zest of 2 lemons

Instructions:

Oven: Heat to 375 degrees.

12-cup muffin tin. Add paper liners or butter the tin.

Large bowl. Add flour, baking powder, salt. Whisk together.

Small bowl. Add 1 cup sugar, milk, butter, poppy seeds, egg, zest. Whisk together. Add to large bowl.

Combined bowl. Stir until combined

Muffin tin: Divide batter into muffin tin. Sprinkle each with remaining sugar.

Bake for 22 minutes.

http://www.saveur.com/article/Recipes/Classic-Lemon-Poppy-Seed-Muffin

Asking for your name is as if asking your story.

https://www.youtube.com/watch?v=UIAm1g_Vgn0

Future recipes.

http://natashaskitchen.com/2017/03/17/shrimp-scampi-pasta-with-asparagus/

https://www.girlgonegourmet.com/30-minute-one-pan-beef-penne/

http://www.countryliving.com/food-drinks/recipes/a41069/grapefruit-shrimp-and-radicchio-tartines/

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Bruschetta Chicken

For the Chicken

1 pound boneless chicken breasts

1/2 teaspoon fine sea salt

1/2 teaspoon black pepper

1/2 cup balsamic vinegar

1 teaspoon extra-virgin olive oil

Bruschetta

4 tomatoes

1/2 red onion, finely diced

1 garlic clove, minced fine

1 to 2 teaspoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt, to taste

Black pepper, to taste

1/2 cup (packed) fresh basil, chopped

Optional: 1/2 to 1 cup fresh chopped mozzarella

Additional basil, for garnish

Instructions

Season chicken with salt and pepper then place chicken, balsamic, and oil into a resealable ziplock bag or glass marinating dish. Let marinade for at least 1 hour or up to overnight.

When ready to grill, grease grill and heat to medium heat.

Add chicken and let cook for 7 minutes on each side or until fully cooked through.

While grilling, combine all bruschetta ingredients in a large bowl and toss to combine.

Top chicken with bruschetta and serve immediately.

Herb Butter Salmon with blistered tomatoes and green beans

Ingredients

2 cups cherry tomatoes

4 cups string beans

2 tablespoons extra-virgin olive oil or melted grass-fed butter

Pinch sea salt

Pinch cracked black pepper

1 pound wild-caught salmon

For the Herb Butter

1/4 cup grass-fed butter

1/4 cup packed fresh parsley

1/4 cup packed fresh basil

2 garlic cloves, minced

Pinch fine sea salt

Instructions

Preheat oven to broil high.

In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.

Place on a baking sheet and broil for 5 minutes.

While broiling, combine butter ingredients in a blender and blend until combined.

Brush onto salmon and add the salmon to the baking sheet.

Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.

Ground beef stuffed peppers recipe

INGREDIENTS:

6 large bell peppers, any color

2 cups wild rice, cooked

1 lb. 93% Lean ground turkey

2 cloves garlic, minced

1 small onion, diced

1 16 oz. jar crushed tomatoes

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups sharp cheddar cheese, shredded

1 tablespoon olive oil

DIRECTIONS:

Prep: Cut off the tops of the peppers, remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly.

In a large pan, boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

Preheat oven to 350 degrees

In a large skillet, add the olive oil, garlic, onion, then saute until tender. Add the beef until brown and thoroughly cooked.

Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.

Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

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