ngeblog: Januari 2011

Minggu, 30 Januari 2011

Apple Cinnamon Breakfast Strata PLUS Whole Wheat Breadcrumbs

Today on Serious Eats: Cider-Poached Pears with Yogurt and Toasted Almonds. Elegant, light, fruity!

(Note to self: When trying to psyche self up to blog, do not listen to Radiohead's OK Computer right before beginning to write. It's a bit like watching the first ten minutes of Up before playing in the Super Bowl.)

(And yes, blogging is just like playing in the Super Bowl. Think of the carbs!)

Hey you guys! So, we're trying something new here at CHG, in which we de-emphasize calorie counts a little (as they're not the decisive measure of a food's healthiness) so as to better focus on the overall nutritional value of any given recipe.

(Did I just make that up just now, so this post would fit into our stated thematic parameters? Yes.)

(Does it have some merit to it? Yes.)

(Did I have a large glass of red wine before beginning this post? I think you know the answer to that.)

Anyway, you'll see that today's dish, Apple-Cinnamon Whole Grain Breakfast Strata from The Kitchn via Opera Girl Cooks, is a little higher in calories than our usual recipes. This is okay, though. Because A) it's warm and appley and delicious – like non-cloying French toast, B) the fiber and protein counts are super-high, and C) all the ingredients are dang wholesome. Combined, all that makes for a healthy breakfast.

(What also makes for a healthy breakfast: grapefruit, oatmeal, not Lucky Charms, not skipping breakfast, escaping a pack of roaming ninjas to successfully get to work on time.)

I changed very little from OCG/The Kitchn’s original recipe, and the alterations made were mostly for economic reasons. A regular supermarket loaf of bread substituted for a fancier loaf. Dark brown sugar was chosen over organic cane sugar. Honey went in for agave syrup.

(That last one's not just financially motivated. It's just - agave syrup tastes like really thick tequila to me. And if the words "really thick tequila" don't automatically make you a little nauseous, then you may never have had a tequila-induced hangover. In which case, I salute and envy you.)

There's a bonus to the strata, as well. Step #2 requires you to saw off all the crusts of a loaf of bread. At first, this seems wasteful. BUT WAIT! By toasting said crusts for a few minutes, then crushing them in your mighty grasp, you come up with 1 1/2 cups handy, dandy whole-wheat breadcrumbs! Imagine what you can do with those!

(Coat chicken!)

(Top casseroles!)

(Sprinkle on macaroni and cheese!)

(Use as confetti at a mouse's birthday party!)

And that's it.

(Really!)

~~~

If this looks good, you might also quite enjoy:

~~~

Apple & Cinnamon Whole Grain Breakfast Strata
Serves 6 to 8.
Adapted from The Kitchn.

For the strata:
1 (24-ounce) loaf good supermarket whole wheat or whole grain bread
3 medium baking apples, peeled, cored, and sliced into 1/4-inch wedges
8 large eggs
2 cups 1% milk
1/3 cup lightly packed dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

For the glaze:
3 ounces cream cheese
2 tablespoons honey
2 tablespoons 1% milk
1/2 teaspoon vanilla

1) Grease a 9x13 glass baking dish ever-so-lightly with butter

2) Unpack bread. Place ends aside. Cut crusts off each piece. Set crusts aside.

2.5) IF MAKING BREADCRUMBS : Preheat oven to 375 degrees. Spread crusts out on baking sheet. Bake 10-15 minutes, until bread is completely toasty. Remove from oven and let cool. When totally cool, run through a food processor or beat senseless with rolling pin. Store crumbs in an airtight container. Should make 1 1/2 to 2 cups breadcrumbs.

3) Line bottom of baking dish with half the crustless bread. Layer apple slices on top of bread. Layer apples with remaining bread.

4) In a medium bowl, mix eggs, milk, brown sugar, cinnamon, and nutmeg. Whisk thoroughly. Pour over bread. Cover and refrigerate a few hours, or overnight.

5) Preheat oven to 350 degrees.

6) Cover strata with tin foil. Bake for 35 minutes (45 minutes if coming straight from the fridge). Uncover. Bake for additional 15 minutes.

7) Mix cream cheese, honey, milk, and vanilla in a small pot. Heat over medium heat until cheese is melted and glaze is formed, stirring constantly. Pour over warmed strata. Spread glaze with back of a wooden spoon until pretty evenly distributed.

8) Let sit 10 minutes. Serve, with syrup if preferred.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
Seven servings: 392 calories, 13.8 g fat, 10 g fiber, 16.9 g protein, $0.99

NOTE: Calculations are for Arnold 100% Whole Wheat Triple Health (I don’t know what that means, either) bread, which is what I used. Since there’s no real way to calculate nutrition for crustless bread, I subtracted 30% of the totals. It’s not scientific per se, but that’s why we write “approximate.”

Calculations
1 (24-ounce) supermarket loaf whole wheat or whole grain bread: 1050 calories, 21 g fat, 63 g fiber, 42 g protein, $2.50
3 medium baking apples, peeled, cored, sliced into 1/4-inch wedges: 184 calories, 0.4 g fat, 5 g fiber, 1 g protein, $1.36
8 large eggs: 588 calories, 39.6 g fat, 0 g fiber, 50.3 g protein, $1.00
2 cups + 2 tablespoons 1% milk: 224 calories, 5.2 g fat, 0 g fiber, 18.1 g protein, $0.66
1/3 cup lightly packed dark brown sugar: 229 calories, 0 g fat, 0 g fiber, 0 g protein, $0.22
2 1/2 teaspoons vanilla extract: 30 calories, 0 g fat, 0 g fiber, 0 g protein, $0.20
1 1/2 teaspoons cinnamon: 9 calories, 0.1 g fat, 1.9 g fiber, 0.1 g protein, $0.06
1/2 teaspoon nutmeg: 6 calories, 0.4 g fat, 0.2 g fiber, 0.1 g protein, $0.03
3 ounces cream cheese: 297 calories, 29.7 g fat, 0 g fiber, 6.4 g protein, $0.56
2 tablespoons honey: 128 calories, 0 g fat, 0.1 g fiber, 0.1 g protein, $0.32
TOTAL: 2745 calories, 96.4 g fat, 70.2 g fiber, 118.1 g protein, $6.91
PER SERVING (TOTAL/7): 392 calories, 13.8 g fat, 10 g fiber, 16.9 g protein, $0.99

Kamis, 27 Januari 2011

Veggie Might: French-Style Lentil Soup with Spinach

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

A common misconception about vegetarians and vegans is that we only eat bland, boring lentil dishes that taste like paste/cardboard. Oh contraire! Lentils are freakin’ awesome, and you need not employ fancy tricks to make them delicious.

How apropos that, this week, I turn to Mark Bittman to illustrate this fact. (Mr. B, I’m going to miss The Minimalist ever so.)

Generally, my favorite way to eat lentils is all dal-ed up, Indian-style. But I’ll take them any way really: in a loaf, a patty, or in a soup with just a few simple flavors, like onions, salt, and pepper.

The thing is, as comfortable as I am around beans and lentils, wildly tossing together legumes with vegetables, grains, and spices, I’m fairly stymied by soup. I just can’t get a handle on the proportions and almost always turn to recipes. Sure enough, darling Mark Bittman and his stalwart How to Cook Everything Vegetarian saw into my heart and knew what it wanted before I did: the French variation of his Classic Lentil Soup.

It provided a use for the deep greenish-grey-colored French lentils (also known as lentils du Puy if they actually come from France) I’ve been hoarding, as well as a template for soup in general.

Even with the dicing, during which I relished using my newly sharpened knife, the soup came together in under an hour. Once the carrot and celery are diced, almost everything goes in the pot to start cooking; then the onion and garlic get their turn at the blade—a huge time saver. Plus, if you use frozen spinach, like I did, you save yourself additional washing and washing and chopping steps.

Because the recipe uses everyday ingredients—green or brown lentils can be easily subbed for Frenchies—it’s beyond cheap. At less than $3.50 for the whole pot, you get several meals for the cost of a cafe au lait—and it’s just as warm and comforting on a cold winter afternoon. The lentils, carrots, and celery stick to your ribs, while a hint of lemon juice gives a refreshing zing.

MB suggests spinach and lemon juice if sorrel is unavailable, which is the case here in the depths of Northeastern winter. Sorrel, if you’ve never tried it, is a delicate leafy green with a pungent, lemony flavor. Come spring, I’ll be giving that version a try for sure.

Now, let us lift high our spoons in praise of the lovely lentil and Mark Bittman’s deliciously simple soup. À votre santé!

~~~~

If you dig this recipe, point your [snow] shovel toward:

~~~

French-Style Lentil Soup with Spinach
Serves 4 to 6
Adapted from How to Cook Everything Vegetarian by Mark Bittman

1 cup French lentils
1 medium carrot, 1/2” dice
1 rib celery, 1/2” dice
1 bay leaf
6 cups vegetable stock
salt and pepper to taste
2 teaspoons nonhydrogenated vegan butter
1 medium onion, chopped
1 clove garlic , minced
1 1/2 cups spinach, frozen (or 1/4 pound spinach, fresh)
1 lemon, juiced

1) Combine lentils, bay leaf, carrot, celery, stock, and salt and pepper in a large sauce pan or medium stock pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.

2) Chop onions and garlic. In a medium skillet, cook onions in vegan butter for 5 minutes or until soft. Add garlic and cook 1 minute more. If using fresh spinach, stir into onion and garlic mixture until wilted. Add to soup. If using frozen spinach, skip wilting step and add spinach to soup separately from onion and garlic mixture.

3) Remove soup from heat when lentils are tender and squeeze in lemon juice.

4) Serve with crusty bread and a green salad or a baked sweet potato for a light lunch. So simple, so delicious, so je ne sai pas...perfectly lentil.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Four servings: 249.6 calories, 3g fat, 18.5g fiber, 10g protein, $.86
Six servings: 166.4 calories, 2g fat, 12.3g fiber, 15g protein, $.57

Calculations
1 cup French lentils: 678 calories, 2g fat, 59g fiber, 50g protein, $0.70
1 medium carrot: 25 calories, 0g fat, 2g fiber, 1g protein, $0.16
1 rib celery: 6 calories, 0g fat, 1g fiber, 0g protein, $0.08
1 bay leaf: negligible calories, fat, fiber, protein, $0.02
6 cups vegetable stock: 120 calories, 0.6g fat, 0g fiber, 0g protein, $1.14
salt: negligible calories, fat, fiber, protein, $0.02
pepper: negligible calories, fat, fiber, protein, $0.02
2 teaspoons nonhydrogenated vegan butter: 66 calories, 7.3g fat, 0g fiber, 0g protein, $0.08
1 onion: 20 calories, 0g fat, 0g fiber, 0g protein, $0.25
1 clove garlic: 4 calories, 0g fat, 0g fiber, 0g protein, $0.01
1 1/2 cups spinach, frozen: 67.5 calories, 1.5g fat, 7.5g fiber, 9g protein, $0.75
1 lemon, juiced: 12 calories, 0g fat, 0g fiber, 0g protein, $0.20
TOTALS: 998.5 calories, 11.4g fat, 74g fiber, 60g protein, $3.43
PER SERVING (TOTALS/4): 249.6 calories, 3g fat, 18.5g fiber, 10g protein, $.86
PER SERVING (TOTALS/6): 166.4 calories, 2g fat, 12.3g fiber, 15g protein, $.57

Rabu, 26 Januari 2011

Guest Post: Cranberry Pumpkin Muffins

Today's guest post comes from Ali, who lives in Vancou... you'll see.

Hi everyone.

My name is Ali, and I live in Vancouver, Canada with my boyfriend J. We are both graduate students, so we eat on the cheap, and we're both pretty active - I'm training up for a half marathon - so we're a couple of hungry buggers. The recipe below is a great way to use up pumpkin, if you've got it, and cranberries.

This muffin is one of our faves: It's cheap and healthy and good (what a coincidence!), and also portable, freezable, and toastable. CHGPFT! Also, let's compare this nutritional info with the info for a "Lowfat raspberry muffin" from a large international coffee chain that shall remain nameless. Their muffin (according to their online nutrition info): 340 calories, 6g fat, 2g fibre, 7g protein. This is their healthy muffin, people. And let's not even talk about the price...I'm not sure what they are charging for their muffins, but it sure as heck isn't $0.53. Yikes. So, save your money! Save your calories! Give the muffins below a try....you won't regret it. Promise.

A couple of notes:

1) The inspiration for this recipe comes from a fantastic cook book called Re:Bar, but we've made loads of adaptations to it so I'm not sure you could call it the same recipe. Nevertheless, the idea of putting millet and pumpkin together in muffin form comes from those guys and their yummy restaurant.

2) Did you know that there is as much protein is 1/2 cup millet as there is in 2 eggs (11g)? I didn't. And the millet is a third the price. So there's that.

3) For the pumpkin: we bought a huge (10 pound) pumpkin from a farmers' market, cooked the sucker, mashed up its insides, and froze the resulting mush in 2-cup ziplock bags. I admit I do not remember the exact price of the pumpkin, but it was cheap. So what you have here is my best guess for price. I'm guessing that the pumpkin cost about $10, and we got about 7 frozen cups of mush from it, plus a cup or two of pumpkin seeds.

~~~

If this looks good, you'll surely love:

~~~

Cranberry Pumpkin Muffins

1/2 cup millet (uncooked)
2 eggs
1/2 cup sugar
1 tsp vanilla
1/2 cup plain yogurt
1/8 cup vegetable oil
1.25 cups pumpkin puree (fresh or canned)
1 cup flour (all white, or 1/2 white 1/2 whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoon fresh grated ginger
2 cups fresh or frozen cranberries

1) Preheat oven to 375 degress. Grease a muffin tray, or line with muffin papers.

2) Toast millet in a hot dry skillet until it's lightly browned and starts to smell toasty. Set aside.

3) Beat together eggs, sugar, and vanilla until well mixed. Then add in yogurt pumpkin, and vegetable oil. Mix.

4) In a different bowl, combine flour, baking soda, cinnamon, and millet.

5) Combine wet and dry, and stir in cranberries. Don't overmix, or muffins will be tough - use minimal stirrage.

6) Bake at 375 for 20-25 mins or until a knife comes out clean.

Approximate Calories, Fat, Fibre, Protein, and Price Per Serving
155 calories, 3.8g fat, 3.1g fibre, 4g protein, $0.53

NOTE: Calculations are in Canadian dollars. Just add about 10% to convert to USD.

Calculations
1/2 cup millet: 378 calories, 4.2g fat, 8.5 g fibre, 11g protein, $0.50
2 eggs (we used happy-organic-free-range-type, hence the price): 126 calories, 8.7g fat, 0g fibre, 11.1 g protein, $1.75
1/2 cup sugar: 387 calories, 0g fat, 0g fibre, 0g protein, $0.25
1 teaspoon vanilla: 12 calories, 0g fat, 0g fibre, 0g protein, $0.10
1/2 cup plain low-fat yogurt: 77 calories, 1.9g fat, 0g fibre, 6.4 g protein, $0.64
1/8 cup vegetable oil (we used grapeseed): 241 calories, 27 g fat, 0g fibre, 0g, protein, $0.20
1 1/4 cups pumpkin puree: 104 calories, 1g fat, 9g fibre, 3.4g protein, $0.75*
1/2 cup whole wheat flour: 203 calories, 1.1g fat, 7.3g fibre, 8.2g protein, $.0.18
1/2 cup white flour: 228 calories, .5 g fat, 1.7g fibre, 6.5g protein, $0.15
1 teaspoon baking soda: 0g everything, $0.05
1 teaspoon cinnamon: 6 calories, 0g fat, 1.2g fibre, 0g protein, $0.10
2 teaspoons fresh ginger: 12 calories, 0g fat, .5g fibre, .3g protein, $0.35
2 cups cranberries: 87 calories, 0g fat, 8.7g fibre, 0.7g protein, $1.35
TOTALS: 1862 calories, 45.5g fat, 36.6g fibre, 47.5g protein, $6.37
PER SERVING (Totals/12): 155 calories, 3.8g fat, 3.1g fibre, 4g protein, $0.53

Selasa, 25 Januari 2011

Ask the Internet: Upscale Slow Cooker Recipes?

Today's question comes from reader Marnie:

Q: I have sort of the opposite question from the one posted [last week]. I have several different size slow cookers and a couple of slow cooker recipe books from which I’ve mostly pulled relatively bland recipes. My husband and I are on a tight budget and we like to use fresh whole foods whenever possible. We don’t ever keep canned soups in the house nor jars of salsa or other short cut ingredients that are frequent staples in slow cooker recipes. We love flavor and are happy with meaty or meat free recipes as long as they are not bland and boring.

Any suggestions for great, flavorful and healthy recipes for the slow cooker that don’t use any short cuts?

A: Marnie, I've heard nothing but good things about Not Your Mother's Slow Cooker. The recipes are more complex and take a more international approach than your regular crockpot cookbook. Searching Saveur and Epicurious might also be helpful, since they're a tad more gourmet than say, All Recipe (Which I love! But not for everything.)

Readers?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Senin, 24 Januari 2011

Pasta e Fagioli, or: I Succesfully Rehydrate Dried Beans For the First Time, Ever

Up until last night, I've always used canned beans in recipes. I wish I could say it’s because they taste better. Or they’re cheaper. Or they come in prettier colors and sing me neat Pink Floyd songs as I go to sleep at night.

Alas, that ain’t the truth. The truth is more like this: I have never been able to rehydrate dried beans. Ever. Like, in recorded history. Even before I was born, I couldn’t do it. No matter how long I soaked, no matter how many hours I boiled, my dried legumes always stayed dried. Like tiny, grainy BB gun pellets.

Then, I stumbled over The Kitchn's One-Pot Pasta e Fagioli, which uses caramelized onions and a smattering of bacon to flavor a rich broth, in which dried cannellini beans, pasta, and spinach are then cooked to a soft, hearty stew. (Wow, that was a long sentence. Also, A Smattering of Bacon is potentially great title for your next novel about Existentialism.)

And just like that, I have been joined the ranks of the People Who Are Capable of Rehyrdating Beans, or PWACORB. Really, it's kind of a revelation, and not just because dried cannellinis are much creamier than canned. They're also way, way less expensive, use significantly less packaging, and are a comparative breeze to carry. Which? Is important when you're training for the Olympics. (Note: I am not training for the Olympics.)

Back to that recipe, though: I liked it, and it's a wonderful way to incorporate bacon into your diet in a healthy way. However, it did turn kind of mushy. Not unacceptably so. Just more than I would have liked. To remedy this, next time I will:

1) Try using a thicker pasta. I added elbow macaroni, and it softened pretty quickly. A whole-wheat pasta or sturdier mezze penne or orrechiette would have probably held up better.

2) Try adding the pasta last. That way, it won't have so much time to absorb extra water.

Besides that minor issue, we ate it, and have more than enough to last for a week o' office lunches. Not to mention, now I will rehydrate beans with impunity. IMPUNITY, I SAY!

~~~

If this looks tasty, you’ll surely enjoy:

~~~

One-Pot Pasta e Fagioli
Serves 8 to 10
Adapted from The Kitchn.

1 pound dried cannellini beans
5 strips bacon, chopped
2 medium yellow onions, sliced thin
3 medium celery stalks, diced
4 garlic cloves, minced
1 (15-ounce) can chicken broth
1 bay leaf
1/2 pound small pasta (whole-wheat for extra healthiness)
5 thyme sprigs
3 teaspoons salt
10 ounces frozen spinach (fresh would also work)
Kosher salt and freshly ground black pepper
Parmesan cheese, for serving (optional)

1) In a large mixing bowl, add beans and enough water to cover by an inch or two. Let sit overnight.

2) In a large pot or Dutch oven, cook bacon over medium heat until a little crispy. Remove bacon with a slotted spoon or a spider. Set aside. Get rid of all bacon fat in pot, except for one tablespoon. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until caramelized. (This will take anywhere from 20 to 45 minutes, depending on how large you slice the onions and a few other factors.)

3) Preheat oven to 325 °F.

4) Add celery to onion mixture. Sauté 3 minutes. Add garlic. Sauté until fragrant, about 30 seconds. Scoop half of onion mixture into a bowl and set aside with bacon.

5) Deglaze pot with 1 cup chicken broth, making sure you scrape up all the tasty onion bits stuck to the bottom.

6) Drain beans. Add to pot along with bay leaf, remaining chicken broth, and “enough water to cover the beans and onions by 1 inch.” Cover. Stick in oven and braise for 1 hour. If the beans aren’t soft after 1 hour, cook an additional 15 to 20 minutes.

7) Remove pot from oven. Place on burner and turn it up to medium-high heat. Add reserved bacon, reserved onion mixture, thyme, remaining salt, and pasta. Cook until pasta is almost done. Stir occasionally, and don’t be afraid to add more water if things are getting a little dry.

8) Add block of frozen spinach. Cook, stirring often, until spinach is totally defrosted and spread out in stew. Salt and pepper to taste. Serve topped with parmesan cheese.

OTHER SERVING SUGGESTIONS: Try using a thicker, smaller pasta, or perhaps a whole-wheat pasta. If you’d like it to have more of a chew, add it in with the spinach and cook until al dente. The pasta will soften significantly and absorb water as the stew sits, so don't fear adding more H2O as time goes on.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
Nine servings: 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68

NOTE: Calculations are for Goya cannellini beans, also known as white kidney beans or alubias.

Calculations
1 pound dried cannellini beans: 1500 calories, 10 g fat, 40 g fiber, 100 g protein, $1.59
5 strips bacon, chopped: 230 calories, 17.8 g fat, 0 g fiber, 15.7 g protein, $0.83
2 medium yellow onions, sliced thin: 92 calories, 0.2 g fat, 3.1 g fiber, 2 g protein, $0.50
3 medium celery stalks, diced: 17 calories, 0.2 g fat, 1.9 g fiber, 0.8 g protein, $0.30
4 garlic cloves, minced: 17 calories, 0.1 g fat, 0.2 g fiber, 0.7 g protein, $0.32
1 (15-ounce) can chicken broth: 30 calories, 0 g fat, 0 g fiber, 5.8 g fiber, $0.66
1 bay leaf: negligible calories, fat, fiber, and protein, $0.02
1/2 pound small pasta: 840 calories, 4 g fat, 8 g fiber, 28 g protein, $0.33
5 thyme sprigs: negligible calories, fat, fiber, and protein, $0.50
3 teaspoons salt: negligible calories, fat, fiber, and protein, $0.02
10 ounces frozen spinach: 103 calories, 0 g fat, 3.4 g fiber, 6.8 g protein, $1.00
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
TOTAL: 2812 calories, 32.3 g fat, 56.6 g fiber, 159.8 g protein, $6.09
PER SERVING (TOTAL/9): 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68

Sabtu, 22 Januari 2011

Saturday Throwback: Cheap Healthy Salad Dressings - 102 Recipes

Every Saturday, we post a piece from the CHG archives. This one came from April 2008. (See: The immediate Spring reference.)

Ah, Spring - the birds are singing, the trees are budding, the construction next door has resumed, the writers’ strike is over, and last but not least, salad season is finally upon us. So gather ‘round, my leafy green-lovin’ compatriots, and let’s talk dressing.

Jumat, 21 Januari 2011

Guest Post: Chocolate Granola

Jerimi Ann Walker a math professor living in the Chicago area and founder of Math Bootcamps. When not doing math, she enjoys trying to put new and hopefully healthier spins on common recipes.

My husband and I love finding ways to satisfy our collective sweet tooth without eating food that's over-the-top sweet or too heavily processed. Last year, this lead us to experiment with recipes for different type of granola. Eventually, we decided that any old granola wouldn’t do. We had to find a recipe for chocolate granola. I mean, think about it - the best of all worlds!

After a couple of duds (okay - way more than a couple of duds), we finally found a recipe that has become a staple of our household. Just a few simple and easy-to-find ingredients makes an amazing sweet and salty mixture that always has our friends asking us when the next batch will be ready. Compared to granola from the store, which is expensive and often comes in small packages, this turns out to be a great deal. When we are being selfish and keeping it for ourselves, it can easily last a week.

Before I present the recipe, I do want to make two comments:

1) You really have to try it with the sea salt. I know it seems strange and even I was skeptical of the thought at first, but now I won't eat this granola without it. It will work with regular table salt as well, but the sea salt is a step up.

2) Don't expect granola bars. This will come out more like the granola in a cereal, with some large and some small pieces.

With that said, here's the recipe!

~~~

If this looks good, you'll love:

~~~

Chocolate Granola
Serves 4

2 1/4 cups of oats
3/4 cup sesame seeds
1/4 cup cocoa powder
1 teaspoon sea salt (optional)
5 tablespoons butter
1/2 cup CRUNCHY peanut butter (Note: I do not think natural peanut butter would work here.)
1/2 cup brown sugar
You will also need a 9x9 casserole dish, a large mixing bowl, and a pot for melting the butter.

1) Preheat the oven to 375 degrees and butter the casserole dish.

2) Mix the oats, sesame seeds, cocoa powder, and salt together in large mixing bowl.

3) Place the butter and peanut butter in a medium sized pot on the stove and melt both together over low heat. Once they have melted, remove from heat and mix in the brown sugar.

4) Pour the butter, peanut butter, and brown sugar mixture over the dry ingredients in the mixing bowl and mix thoroughly.

5) Take mixture and put into baking dish pressing it down and flat. Bake for 10-15 minutes or until browned on top. Once you remove it from the oven, allow it to cool COMPLETELY for the best results. In fact, we will often let it cool a bit then put in the freezer for about 15 minutes to really set it.

After it cools, it is ready to go, simply use a spoon to break it into pieces and eat by itself in a bowl, or even with milk or ice cream (I need to try this!). You will find that it is not only really good – but also VERY
filling for a snack!