Life, Liberty and the Pursuit of Foodiness

Archive for the tag “apricot”

31-Recipe Challenge Day 6: Chili and granola (but not together…)

Day 6 may be one of my most successful recipe challenge day yet (or at least my mom would think so…she gave a double-thumbs up to both these recipes. Consider them added to the bank!)

Vegetarian chili and granola is a strange combination, but trust me…I didn’t eat them together! I had actually intended to make the granola the day before, but after not one, but TWO separate grocery store trips, I came home to realize that the oats I swore I had at home were nowhere to be found. It’s pretty hard to make granola without oats. So I bought oats the next day, THEN I made granola. And it. is. awesome. As a matter of fact, I didn’t even halve this recipe–I had a feeling this one would be good, so I have a big container of it sitting in my cabinet now, just waiting to adorn all sorts of yogurt. (Or milk and strawberries, in place of cereal. Or just straight out of the container into my mouth. Also delicious.)

Granola

The great thing about the recipe from Dining With Dostoevsky (major props for the name, btw) was the room for adaptation. I followed largely to the T, as I said I would, with a few exceptions: for one, she used a honey-water solution, but mentioned that you could use pure maple syrup, as well. So, naturally, I had to take that invitation (I adore maple syrup). My final sweetener ratio ended up being 3/4 cup maple syrup and 3 tablespoons dark brown sugar (not light like the recipe called for, but it’s what I had.) And honestly, I could probably remake this with even less syrup/sugar and it would still be great.

I also got home and could not find my pumpkin seeds ANYWHERE. Seriously, they still haven’t turned up, even though Kevin was eating them the day before. (I think he ate them all.) Anyway, no big loss for me there…I don’t even really like pumpkin seeds. Worked for me. I also couldn’t find any “extra thick” rolled oats, so I used regular rolled oats. They worked fine.

Also…the recipe calls for cardamom, and I skipped it. (Gasp! I know…) Thing is, cardamom is, like, crazy expensive. It was $10-11 for a regular 1-2 ounce container, $13 if I wanted whole pods. Since cardamom has a unique flavor, I didn’t try substituting anything for it. The granola was still delicious, and the maple flavor came through a lot, though I imagine the cardamom would make it extra special.

*Sidebar: This challenge is making me poor. My grocery bills have been well over $100 a week, and that’s only including the bare minimum of basic groceries in addition to the ingredients. I should start a fundraising campaign so I can afford things like cardamom and duck fat. If anyone wants to send me money (or cardamom), I wouldn’t turn it away. I should create a Kickstart fund or something! *end sidebar

However, I kept everything else as-is–even the pistachios, and I don’t care for pistachios. But it all works well together. Of course, I could always do with adding another cup or eight of apricots!

While the granola baked, I made the vegetarian chili from Nutritionist in the Kitch. I’ve never made chili because it always seemed intimidating, but really the only moderately difficult part of this recipe was prepping and chopping all the vegetables. Once it’s on the stove, it more or less just does its own thing.

Chili ingredientsPrepping the chili ingredients…more cans than I realized, but also plenty of fresh veggies!

I found red quinoa, not white quinoa, at the supermarket, and I actually really loved the extra shade of red it added into the chili–red peppers, tomatoes, red kidney beans and now the red quinoa. Of course, I scraped all the seeds out of the jalapeño, but you could keep them in for more heat (we all know my stance on spicy food by now.)

Cooking veggiesShe included plain yogurt and scallions as toppings for the chili, but I love grated cheddar on my chili, so I added that instead. Add whatever you like!

Vegetarian chiliMy mom absolutely loved this one, though she claimed it needed meat. Somehow I think she’s an even bigger carnivore than Kevin (who also gave this the seal of approval. Pretty sure he agrees with the need for meat, though.) Personally, I think this chili has more than enough protein on its own already, with two types of beans and quinoa. But sure, you could add some ground beef if you want.

Two totally unrelated (but healthy!)  recipes, but two certified successes. It was a good night. I should listen to showtunes on Pandora while I cook more often–apparently they give me good vibes!

Advertisements

WIAW: Memorial Day Picnic!

I’ve neglected What I Ate Wednesdays for the past couple of weeks, but now I’m back–with a recipe! Once again, thanks to Jen from Peas & Crayons for hosting!

So, obviously Monday was Memorial Day. And originally, I was hoping to have a party or a small cookout or something. But my lack of planning coupled with my friends’ work schedules meant that wasn’t going to happen this year. But I still wanted to do something fun and summery to end the long weekend. Kevin got off work at six on Monday night, so I decided to throw together a fun, light, healthy Memorial Day picnic!

I know, I’m freaking adorable. This meal was a mix of home-cooked and store-bought, which is my kind of combo. We started with homemade bruschetta and crostinis (check out my recipe for that here). Still on my pesto kick from the day before, I also whipped up a big batch of pesto pasta salad! (Recipe to follow.) It’s a great way to use fresh pesto and it lightens up an otherwise mayo-laden picnic staple. Personally, I prefer the basil-y freshness to gloppy mayonnaise.

I bought some prepared chicken leg quarters from the supermarket for an entrée, though we barely even made a dent in the chicken after all the bruschetta and pasta salad! For dessert, I bought some fresh mangoes, apricots and blueberries–so glad summer fruit is finally in season! I chopped up the mango and apricot and mixed all the fruit together with some sweetened lime juice to make a citrusy-sweet fruit salad. (Oops, was that a recipe?)

I still wanted something really dessert-y, so I baked cookies. But I cheated. I’m not much of a baker, and I don’t have a working mixer, so I was taking the easy route out on this one–I wanted a cookie mix. Well, who knew that it is shockingly hard to find a cookie (or brownie) mix without trans fats? (Be careful–the package can say 0g trans fats as long as it’s less than 1g. Check the ingredients list for partially hydrogenated oils, which equal trans fats.)

But lo and behold, in the refrigerated section, was my savior: Nestle Tollhouse Break and Bake cookies. Both the chocolate chip and the chocolate chunk are trans fat-free! Naturally, given those options, I went with the chocolate chunk. And so, we had a semi-homemade, chocolatey end to our meal.

And what’s a good picnic without some wine? So if you’re keeping track, yes, we drank wine out of sippy cups. Yes, I still own sippy cups. Note to self: buy disposable plastic cups.

A nice dry, Spanish rosé seemed like a good picnic wine. It was sufficient.

So, once everything was cooked and ready to go, we packed up our picnic and took it down to a park the next town over, overlooking the lake. Not gonna lie, it was pretty romantic. When I want to bring it, I can bring it.

But really, how can you beat a delicious (mostly) homemade dinner with views like this?

A lovely, relaxing conclusion to a lovely weekend. Then we went home and Kevin, my sister and I proceeded to finish off all two dozen cookies. Yeah, that happened.

Oh, and that recipe I promised:

As often happens with me, I didn’t measure, because I created a huge batch of this. It can obviously be adjusted to make a single portion or enough to serve a whole party. Use as much as you want to create as much as you want. Also, veggie-to-pasta ratios can be purely subjective. Do what you like.

Pesto Pasta Salad

Spiral, shell or other strong, sauce-holding pasta
Chopped red bell pepper
Chopped orange bell pepper
Chopped fresh green beans
Chopped celery
Diced tomato, seeded
1 chopped scallion, white and light green parts only
1 batch of homemade or store-bought pesto (see pesto recipe here)
Fresh mozzarella cheese
Salt and fresh ground black pepper to taste

-Cook pasta according to package directions in lightly salted water.
-While the pasta cooks, chop and prep all veggies and make pesto sauce.
-Once cooked, drain pasta but do not rinse. Let cool in colander or large bowl until room temperature.
-When the pasta is cooled, mix all vegetables, including the scallion, into the pasta
-Dice or tear the mozzarella into the pasta salad.
-Add enough pesto to generously coat all ingredients and give a good basil flavor. Mix well and season with salt and pepper.

This healthy alternative to traditional pasta salad may just become my go-to party dish! The chopping takes some time, but the actual assembly takes no time at all–a great, quick crowd-pleaser. Even Kevin, who doesn’t like pasta salad, couldn’t stop eating this!

Well, there you have it. Happy Memorial Day and Happy What I Ate Wednesday!

Post Navigation

In the kitchen with Kath

Old favorites...New discoveries. Fresh and easy!

Heike Herrling

...but it tasted good

Danny's Kitchen

Food that creatively inspires...

Chicken Soup for the Sole

Cooking with no one but a pan and a plan.

Kicked,Bitten, & Scratched

writings from the mind and heart of a veterinary technician

Bookery & Cookery

A catalogue of my literary and culinary pursuits and perusals.

...our traveling without moving!...

Not just another WordPress.com site!

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

Communications & Legal Studies

Keep me posted @ IC Library

Ink-Drained Kvetch

Journalism, media and work in the digital age

Ethical Martini

The home of media ethics and martinis

WordPress.com

WordPress.com is the best place for your personal blog or business site.

Raven Montana B.

The meaning of it all.

%d bloggers like this: