Homemade Granola

There is nothing like fresh, homemade granola...it tastes so much better than what you will purchase in the stores, and it is SO EASY to make! I have experimented with various fruit and nut additions in this recipe, and all combinations are incredibly delicious. The spice and extract combination give the perfect flavor profile. My dad loves this granola so much, I make and send him a fresh batch every three months.

This time, I used sliced almonds, dates, and a dried fruit berry blend of golden raisins, blueberries, cherries, and cranberries from Trader Joe's. How is the finished product, you think? Well, you will just have to make it for yourself to find out.

Yield: 8 cups

Ingredients:

3 cups old-fashioned oats
1 cup chopped nuts (almonds, walnuts, or pecans)
1 cup dried fruit (raisins, blueberries, cherries, cranberries, apricots, etc.)
1/2 cup brown sugar (divided)
1/2 cup pure maple syrup
2 large egg whites
1 1/4 teaspoons cinnamon
1 teaspoon allspice
1 Tablespoons vanilla extract
1 1/4 teaspoons almond extract (no substitutions)


Directions:

1. Preheat oven to 300ºF. Line a baking sheet with parchment paper or foil and spray with non-stick cooking spray.

2. In a large bowl, mix oats, nuts, dried fruit, and 1/4 cup brown sugar.

3. In a small saucepan, heat remaining 1/4 cup brown sugar and maple syrup until sugar is dissolved. Allow to cool.

4. Add egg whites, cinnamon, allspice, vanilla extract, and almond extract to sugar mixture. Pour over oat mixture; toss well.

5. Spread mixture evenly on prepared baking sheet. Bake for 35 minutes. Turn granola.

6. Bake an additional 20-30 minutes until granola is lightly browned. Cool and store in an airtight container.

Warm Asparagus, Beet, & Feta Salad

It's non-stop raining in Milwaukee, but we don't have a care in the world about this constant precipitation because rain means two things in Milwaukee: 1. Spring is finally here and 2. It's time to roll out the grills and mark territory on any outdoor patio we can fit folding chair...and maybe an umbrella.

It has been a long, harsh winter, and while it is time to bring 'fresh' back into the kitchen and/or grill, a little heat never hurt. Try the amazing combination of warm, savory asparagus, honey-roasted beets, and creamy feta cheese - drizzled with sweet balsamic vinegar. Never had a warm salad before? Make this one your first! I promise, you will not be disappointed.

Serves: 6

Ingredients:

3 medium-large beets, peeled and cut into 1-inch quarters (reserve beet greens)

1 bunch asparagus, trimmed

1 Tablespoon honey

2 teaspoons olive oil, divided

1 cup fresh spinach or arugula

1 sweet, yellow onion, sliced

1/2 cup reduced-fat feta cheese

Salt and pepper, to taste

Balsamic vinegar

Directions:

1. Preheat oven to 400ºF.

2. Prepare beets. Drizzle with honey and olive oil. Sprinkle lightly with salt and pepper. Wrap tightly into a 'foil pouch', and place foil pouch in oven for 30-40 minutes or until beets are tender.

3. Line a baking sheet with foil or parchment paper. Spray with non-stick spray, and lay asparagus on lined baking sheet. Lightly sprinkle with pepper. Bake in preheated oven for 25-30 minutes. When asparagus are roasted, slightly cool, and cut into thirds.

4. Meanwhile, in a small skillet, saute onions in 1 teaspoon olive oil until caramelized.

5. Clean and chop beet greens. Mix with spinach (or arugula).

6.  Layer warm roasted beets, asparagus, and sauteed onions on top of greens mixture. Sprinkle with feta cheese and freshly ground pepper.

7. Toss salad and drizzle with balsamic vinegar upon serving.

Now Craving: Graze.com

You've seen advertisements for those little snack boxes: NatureBox, BREAKbox, Healthy Surprise, and one whose advertisements are recently sweeping mainstream media: graze. While planning a trip to visit my amazing friends in Florida (Hello, Lacey, Todd, Chelsea, and baby Stella!), airplane snacks were a definite necessity. Thus resulted a trial subscription to graze. 

While I have only received two boxes, I am thoroughly impressed with the contents: cracking black pepper cashews and redskin peanuts, rustic rolled oat bars with dried fruit and mixed seeds, amaretti drops with dried cranberries, almond slices, and coconut, and soy bites with sweet chili sauce. All were so good!

The sign-up is by invitation only, so CLICK HERE, enter code KAYLEE42P, and your 1st box (and 5th if you decide to remain a loyal customer) is free (with no further obligation - pretty fantastic if you ask me!)

I am not the best photographer, so you should check their website out for yourself. A skeptic when it comes to mailed treats, this product is one worth trying!

Smoked Salmon & Guinness Bread

Well, I'm not going to teach you how to smoke your own salmon, if that's what you are thinking. One of my favorite food pairings when I studied in Ireland was Guinness Bread topped with cream cheese, smoked salmon, and fresh dill. Couple with a tap Guinness, and you've got yourself one tasty treat. I shared this bread and smoked salmon at a little St. Paddy's Day party tonight - it was sooo good!

St. Patrick's Day is one of my favorite holidays, although it is arguable that I love all holidays. Tomorrow, we celebrate joy, luck, and...you can fill in the blank. After all, "There are only two people in this world, the Irish, and those who wish they were". Cheers!

Serves: Many

Ingredients:

5 cups whole wheat flour

1 cup all-purpose flour

3/4 cup quick-cook oats

2 1/2 teaspoons baking soda

1 teaspoon salt

2 1/2 Tablespoons brown sugar

3 Tablespoons butter, cut into 1/2 inch cubes

2 cups milk

1 cup blackstrap molasses

1 cup Guinness

Toppings:

4 oz cream cheese, whipped

4 oz smoked salmon

Dill

Directions:

1. Mix whole wheat flour, all-purpose flour, oats, baking soda, salt, and brown sugar in a large bowl. 

2. Using a pastry cutter, cut butter into flour mixture.

3. Add milk, molasses, and Guinness to flour mixture. Stir just until combined. (Do not over-stir). 

4. Pour mixture into a greased 9-in bread pan.

5. Bake at 325 ºF for 50-60 minutes or until a toothpick comes out clean. 

6. Allow bread to cool. Spread cream cheese, smoked salmon, and dill atop bread. 

Berry Cheesecake Muffins

Happy Registered Dietitian/Dietetic Technician Day! I made some delicious Berry Cheesecake Muffins to celebrate at a little luncheon today. While these muffins are a bit labor-intensive, they are worth the hassel. Happy RD/DTR Day, and always remember to

"Enjoy the Taste of Eating Right!"

Makes: 32 muffins

1/2 cup butter, softened

1/2 cup unsweetened applesauce

1 1/2 cups sugar

4 eggs

3 cups flour

1 Tablespoon baking powder

2 teaspoons cinnamon

2/3 cup skim milk

"Cheesecake Filling":

8 oz Neufchâtel cheese

2/3 cup sugar

2 eggs

3 cups fresh berries, cut into 1/2 inch pieces

Streusel Topping:

1/2 cup flour

4 Tablespoons brown sugar

1/8 cup oats

1 teaspoon cinnamon

2 Tablespoons cold butter, cut into small cubes

Directions: 

1. In a large mixing bowl, cream butter, applesauce, and sugar. Add eggs and beat well.

2. In a separate bowl, combine flour, baking powder, and cinnamon. Add to butter mixture alternately with milk.

3. For "cheesecake filling", beat cheese, sugar, and eggs until smooth (batter will be runny) in a mixing bowl. Gently fold in berries.

4. For topping, combine flour, brown sugar, oats, and cinnamon in a small bowl. Cut in butter.

5. To assemble muffins, fill muffin cups with 1/3 full with batter, 1/3 full with "cheesecake filling", and 1/3 full with streusel topping. (Muffin cups will be filled to the top).

5. Bake at 375ºF for 25 minutes or until a toothpick comes out clean. Serve warm or cold. Refrigerate any leftover muffins.