I got this recipe from the Everyday Food Twitter feed and made it last night. My favorite kind of recipe: simple and tasty.
Here's the recipe in 140 characters or less: Simple granola: Mix 3c oats+ 1.5c nuts+ 1/2 cup ea maple syrup & olive oil. Toast at 350, then add salt & your fave dried fruit.
Simple granola
3 C oats
1 1/2 C nuts, chopped (I used 1 cup organic, salted cashews and 1/2 cup organic sunflower seeds)
1/2 C maple syrup (I don't think there's any point to making this if you don't use real maple syrup!)
1/2 C olive oil
Mix ingredients together and toast at 350, then add coarse salt and your favorite dried fruit (I used dried blueberries). In my oven and on a smaller rimmed baking sheet, this took about 20 minutes to toast up nicely.
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Tuesday, January 19, 2010
Wednesday, August 12, 2009
Slab Pie
Why I have never, in all my life, heard of a slab pie until I saw this Sour Cherry Slab Pie recipe on Smitten Kitchen. I'm not a huge cherry fan (though I love the artificial flavor), but I'm quite interested in the idea of a slab pie.
A slab pie has double the crust and filling as a regular pie. Rectangular since it is baked in jelly roll or high sided baking sheet, they are easier to transport and hold onto. Now we are onto something.
For the last few weeks I've been thinking about doubling this recipe with the frozen rhubarb and strawberries I have in my freezer.
Strawberry Rhubarb Pie Recipe
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)
Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
Photos from Smitten Kitchen.
A slab pie has double the crust and filling as a regular pie. Rectangular since it is baked in jelly roll or high sided baking sheet, they are easier to transport and hold onto. Now we are onto something.
For the last few weeks I've been thinking about doubling this recipe with the frozen rhubarb and strawberries I have in my freezer.
Strawberry Rhubarb Pie Recipe
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)
Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
Photos from Smitten Kitchen.
Thursday, July 16, 2009
What to Do With Fresh Mint
The bunches of fresh mint I'd intended for mojitos last Friday night turned into an adventure in finding fresh mint recipes. Last night I mixed together
10 or 12 strawberries, cut up
cantaloupe
handful chopped fresh mint
juice from two limes
YUM! so tasty and fresh. Here are the others I may try some day.
Chocolate Mint Torte
Fresh Mint Truffles (totally going to make this at the holidays!)
Fresh Mint Poundcake
10 or 12 strawberries, cut up
cantaloupe
handful chopped fresh mint
juice from two limes
YUM! so tasty and fresh. Here are the others I may try some day.
Chocolate Mint Torte
Fresh Mint Truffles (totally going to make this at the holidays!)
Fresh Mint Poundcake
Friday, May 29, 2009
Favorite summer fruit dip
My Mom made this dip alot for us when we were little and I still love it to this day- its simple and delicious. I like it the most with strawberries but goes with any fruit.
Amaretto Dip
1 regular size container Cool Whip
1 regular size box of instant vanilla pudding
1/2 C Amaretto
Add dry pudding mix to the cool whip and fold. Gradually add in Amaretto and serve with desired fruits for dipping.
Amaretto Dip
1 regular size container Cool Whip
1 regular size box of instant vanilla pudding
1/2 C Amaretto
Add dry pudding mix to the cool whip and fold. Gradually add in Amaretto and serve with desired fruits for dipping.
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