Recipes - Food

Some of My Favorite Recipes

HOMEMADE GRANOLA

As far as I'm concerned, there is no lovelier aroma than any of about a 1/2 dozen of my favorite essential oils difussing in my home, with ONE exception; I love the smell in my kitchen when I'm making homemade granola!  I think it's even better than chocolate chip cookies!  I made some this morning and I'm getting ready to top my favorite yogurt with it right now!  

Homemade Granola

I am happy to share my granola recipe with you which I remember fondley coming from a Bed and Breakfast in California about 15 years ago when I visited there for a weekend.  It's called The Inn at Fawnskin (or was at that time going by this name).

When I stayed there on a girls only trip with my very best friend, we just couldn't believe how amazing this granola was- served warm out of the oven with just a little milk over it.  The chef shared the recipe with us then and I'm so grateful because I've made it many, many times since and I still think it's the best I've ever eaten!  I'm sure a lot of granola recipes are similar, but this one really brings back the memory of that weekend many years ago. 

Here is the recipe:

GRANOLA:

Hand toss all these in a large bowl:

6 cups rolled oats (not quick cooking)

1 cup coconut (unsweetened or sweetened)

1/3 cup raw seasame seeds

1/2 cup raw sunflower seeds

1 cup raw chopped cashews

1 cup raw chopped pecans

MIX: 

In a small bowl, mix these liquid ingredients:

1/2 cup oil (canola, olive, whatever you like)

1/3 cup water

2/3 cup raw honey

1 1/2 T pure vanilla extract

BLEND:

Pour the blended liquid ingredients into the bowl of oats/nuts and stir well until everything is coated.

Spread mixture out in 2 13x9 pans or large sheet pans with 1" edge.  It shouldn't be too deep or it

will take longer to bake, about 1" deep in the pan you're baking in is good. 

Bake at 325 F for 20-30 minutes, checking every 10 minutes at the beginning to toss as it's browning

and check every 5 minutes towards the end so it doesn't burn.  Add dried fruit of your choice (optional); I like dried cranberries or dried cherries!  Cool completely before storing.  Freezes nicely for about 2 months. 

ENJOY!

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BROCCOLI SOUP:
Made some broccoli soup last week and wanted to share it!  I got this recipe from the food network and modified it a bit to my own liking!

Broccoli Soup with croutons

Broccoli Soup:

2 lbs fresh broccoli, broken into small pieces.  

1 1/2  chopped onion 

1/2 bag shredded carrots or shred your own (about 1/2 cup)

6 T butter or 4 T olive oil

Sea Salt and fresh cracked pepper or 1-2 drops Black Pepper Essential Oil

4 T flour

6 cups chicken or vegetable stock

4 oz. Nestle media Crema or 4 oz. whipping cream

4-6 drops Tabasco sauce or other hot sauce

Heat butter or oil in large heavy bottom pot over med.-high heat.

Add broccoli, carrots and onion, then a bit of salt/ pepper. 

Cook until onion is translucent, only a few minutes.  Remove

most of the veggies to the side for a few minutes, at least the large

pieces of broccoli.   Then, add the flour.  

Cook the flour for about 1 minute, then add the stock and bring

to a low boil.  Add veggies back to the soup.  Cook for about 

10 minutes, until broccoli is tender.  Add the cream and tabasco.

Remove from heat and transfer contents to blender or 

food processor  in 2 batches.  Add salt and pepper to taste and

return to pot to warm back up and eat!!  Make homemade croutons or buy

some to top it off (optional).  Enjoy!


P.S. I think it would be fun to be a food photographer~! I love taking 
photo's of my freshly made meals! 

You can make this pretty fast, but I like to make it one day and eat it the next- it's better when it has a chance to sit a bit so the flavors really penetrate the entire soup!