Sunday, February 21, 2010

Nutty Granola

Eat something healthy today that tastes like you should feel guilty. This healthy granola is a winner with young and old alike. My favorite way to serve it is with low-fat vanilla yogurt. It is easy to make and will go fast! Your family will thank you!

  • 4 C. rolled oats
  • 3 C. chopped nuts - walnuts, pecans, almonds and sunflower seeds
  • 1/3 C. canola oil
  • 1/2 C. honey or real maple syrup or a combination of both
  • 1 tsp. vanilla
  • 1 T cinnamon

  1. Preheat the oven to 300 degrees F
  2. In a large bowl combine the oats, nuts and cinnamon
  3. Mix well to coat the oats with the cinnamon
  4. In a microwave proof bowl or glass measuring cup, combine the honey/syrup, oil and vanilla.
  5. Heat in a microwave for about 20 seconds to soften the honey.
  6. Pour the honey mixture over the oat mixture and mix well.
  7. Spread onto a large ungreased baking sheet
  8. Heat in the oven for 10 minutes, remove from oven and stir and then heat for another 10 minutes.
  9. Let cool completely before storing.

Sunday, February 14, 2010

Mexican Pozole

This is a wonderful, zippy stew that I first ate in Mazatlan at a small family run restaurant that you wouldn’t even notice if someone didn’t point it out. The “soup” is very easy to make and the finishing touches are the toppings that you pass around the table. It is a complete meal all by itself!

  • 1 ½ pounds stewing pork
  • Small amount of oil for frying
  • 1/3 cup flour
  • Salt and pepper
  • 2 onions, chopped in large chunks
  • 8 – 12 cloves of garlic – lots, minced
  • ¼ cup Butter or olive oil
  • 100 oz chicken stock (amount is approx. – buy the large containers)
  • 1 8-oz can of chipotle chilies in adobe, chopped fine – seeds included – not the sauce except what sticks to the chili (if you can find the dried they are better. Use 4 - 8 ) If you are feeding sissies, use half the can or 4 dried) DO NOT use any other kind of chili!
  • 60 oz of canned hominy
  • 2 T. dried leaf oregano, rubbed in your hands to release the flavor
  • 2 Limes

  1. Cut the pork into small bite-sized pieces and place in a bag with the flour, salt and pepper and shake to coat
  2. Heat about 2-3 T of canola oil in a heavy skillet and brown the pork. If your pan won’t hold it all easily, do it in small batches. Remove it all to a plate and keep it warm.
  3. Add the butter or olive oil to the pan and cook the onion and garlic until the onion is translucent.
  4. Take a good sized stock pot and put the broth in and heat. Add the pork, onion mixture, oregano and the chipotle
Simmer on the stove for 3-4 hours. Add the drained hominy, heat and serve.

{Add a squeeze of lime juice before the toppings.}

Serve with some or all of these toppings –
  • Chopped sweet onion or green onion
  • Chopped radish
  • Shredded (fine) cabbage
  • Crushed tortilla chips
  • Diced avocado
  • Cilantro leaves