Tag Archives: organic nutmeg

Yummy Crunchy Healthy Granola

My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar.  here it is.  Feel  free to experiment. Add shredded coconut, dried cranberries … live it up.

Yummy Crunchy Healthy Granola

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 6 cups rolled oats
  • 1 cup wheat germ
  • 1-1 1/2 cups chopped nuts (almonds, walnuts, pecans, or cashews)
  • 1 tbsp organic ground cinnamon
  • 1 tsp organic fresh ground nutmeg or
  • 2 tsp organic Apple Pie spice (in place of the cinnamon and nutmeg)
  • 1/2 tsp fine sea salt
  • 1/2-1 cup shredded coconut
  • 1/2 cup canola oil
  • 1/2 - 3/4 cup honey or maple syrup
  • 1 cup raisins or cranberries

Instructions

  1. Directions
  2. Preheat oven to 300°F.
  3. Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
  4. Spread the mixture on two baking sheets (I use a little cooking spray so it doesn't stick).
  5. Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
  6. After you take it out of the oven, add the raisins
  7. If you like it a little darker, add an extra five minutes but not much more—it burns easily. It's soft when you take it out but gets crunchy as it cools. If you like chucks don't touch or stir until it's completely cooled, then use a spatula to scrape up. Store in an air tight container.

Spiced Gingerbread Cookies

 

Spiced Gingerbread Cookies

These cookies are nice and soft, with the perfect blend of spices. For pure perfection, be sure to make your dough a day ahead and refrigerate it.

Course Dessert
Cuisine American

Ingredients

  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground cloves
  • 1 1/2 tablespoons organic ground ginger
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 2 teaspoons vanilla
  • 1 cup flour for rolling surface
  • Icing and assorted candies to decorate

Instructions

  1. In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves. Set aside.

  2. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.

  3. Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8" thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1" apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.
  4. Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.

 

Fondue in a Pumpkin

 

Fondue in a Pumpkin

This was fun to make and serve on Halloween night, but it would also make for a festive fall or holiday appetizer. The oozing cheese and cream make for a very rich dish, so a crisp green salad complements it perfectly. I served it with Insalada del Campo, a perennial favorite at Delfina Restaurant in San Francisco. Delfina's owner and chef Craig Stoll generously shared it in the San Francisco Chronicle. The pumpkin recipe is from my most recent issue of Gourmet. Here it is.
Course Main, Side
Cuisine French

Ingredients

  • 1 piece of baguette 15-inch, 7 oz total, cut into 1/2-inch slices
  • 1 orange pumpkin 7-lb
  • 1 1/2 cups heavy cream
  • 1 cup chicken or vegetable broth
  • 1/2 teaspoon organic ground nutmeg
  • 2 1/2 cups coarsely grated Gruyère 6 oz
  • 2 1/2 cups coarsely grated Emmental 6 oz
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 450°F with rack in lower third.
  2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
  3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired).
  4. Season inside of pumpkin with 1/2 tsp salt.
  5. Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl.
  6. Mix together cheeses in another bowl.
  7. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
  8. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
  9. Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled

Recipe Notes

Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled My Note: I made two, using little sugar pumpkins, and served one for Halloween, re-heating the other for an appetizer the next night. While still good, it had dried out somewhat in the referigerator and was not as oozy and melty.

Chicken Divan Lasagna

The beauty of this dish is that once you prepare it,  your entire dinner is done.  Vegetables (broccoli and mushrooms), protein (chicken),  calcium (cottage cheese, milk and swiss cheese) and carbs (noodles). Throw it in the oven, pour yourself a glass of chilled Chardonnay, and relax!

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Blueberry Pie

I grew up picking blueberries in the summertime.  We’d make pies, muffins, and fruitbowl.  My favorite was always pie.  If I could manage to hide a piece, I liked to save it and have it for breakfast.  To this day, every time I eat a blueberry, I think of my summers on the lake.

Ingredients

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