Always loving bowls; stacking, collecting, displaying…
coming late to the trend – now embracing one bowl meals!
satisfying the daily requirements: taste, texture, tone
limited only by imagination and the contents of the pantry!
When it comes to granola, I am a bit of a purist….homemade, crunchy, mildly sweet, with simple rather than complex flavors. While visiting a friend’s daughter’s home in Cincinnati some time ago, I sprinkled her granola over some Greek yogurt for breakfast: love at first bite!!!
Having made it several times since, I decided to give this batch a Christmas spirit, while still keeping its flavors distinct, if a bit exotic.
To three cups uncooked oats
add a big handful of raw almonds, chopped; along with a handful of another nut, such as walnuts or pecans, also chopped
add one third cup olive oil,
crushed cardamom seed to taste,
almond extract to taste,
and brown sugar.
Mix well; place on baking sheet in 325 degree oven until all ingredients are browned and nuts are toasted, turning often.
store in mason jars with tight fitting lids
in the pantry.
This picture says it all………………
-deb perelman of Smitten Kitchen is my kind of cook –
relaxed, real, familial, friendly, cerebral and innovative.
I think she would heartily approve all the fingers going after the remnants of lemon glaze on the cake plate!
butter, parchment paper, flour
olive oil, ricotta, sugar, lemon zest
flour mixture added
-recipe adapted from the Smitten Kitchen cookbook-
I am counting on a good crop of boysenberries this coming summer – the frozen stock from last season is being rapidly depleted!