Now for something completely different….

No palooza.   Nothing from the garden.   No canning.

Since we have been so busy lately, I am going through my saved drafts for posts.   This has been both funny and frustrating.   Apparently, I will have a fabulous idea for a post and only save a title…no recipe, no pics, nothing.     So out there somewhere in the blogosphere (and in the  recesses of my brain) are some amazing foodie blog posts that will never be.

However, this one is a  keeper.

In September 2009, we traveled to Birmingham for the Cooking Light Ultimate Reader Recipe Contest Cook-Off.   (For more about that trip, click here.)     Jeanne Kelley was one of the judges and we had the pleasure of being seated at her table during the awards dinner.  Although that was my first (and last to date) cook-off, we had a great time in Birmingham even though I didn’t win.

Upon our return home, I immediately bought Kelley’s cookbook, Blue Eggs and Yellow Tomatoes.   It is full of recipes that celebrate the season with a focus on local produce (some from Kelley’s own urban garden).

Here is a favorite granola recipe adapted from her book.

Nutty Granola
Adapted from “Chunky-Chewy Fruit and Nut Granola”  from Blue Eggs and Yellow Tomatoes by Jeanne Kelley

2 T. canola oil
1/4 c. local honey
1/4 c. light molasses (not blackstrap)
1/2 c. brown sugar (light or dark—your choice)
1/2 t. Kosher salt
1 t. ground cinnamon
4 c. old-fashioned oats
1 c. pecan halves
1/4 c. raw pepitas
1/2 c. raw pistachios
1/4 c. flax seeds
1/4 c. chia seeds

Preheat oven to 325 degrees .    Line two rimmed baking sheets with a silicon pad or foil.

Measure the canola oil into a 1/4 c. measuring cup.   Swirl it around to coat the measuring cup and then pour it in a small sauce pan.   (This will help the honey and molasses flow from the cup.)  Measure the honey and then the molasses using the oiled cup.   Place honey and molasses in the sauce pan too.   Add the brown sugar, salt and cinnamon.

Heat over low heat and stir with a whisk until sugar is dissolved.    Let cool slightly while the other ingredients are mixed.

In a large mixing bowl, stir together oats, pecans, pepitas, pistachios, and  flax and chia seeds.    Pour honey mixture over oat mixture and stir well so all ingredients are coated.

I could almost eat it with a spoon at this point.

Divide mixture and spread evenly on the two baking sheets.    Place in oven and and set timer for 10 minutes.    After timer goes off, rotate baking sheets and stir.   Add timer for another 10 minutes.   Repeat.   Total cooking time is 35-40 minutes.

This does tend to burn easily so watch carefully.

 

 

Just add milk or yogurt and maybe some fruit.

 

 

 

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »