Granola Supreme November 3, 2024

 Recipe modified etc from Post on February 8/15 granola batch

ANALYSIS: The water helps to bind the small pieces, seeds and flakes, very little "dust"

Ingredients-

	Large flakes	9
5	Rolled oats
1.33	rolled rye
1.33	rolled spelt
1.33	rolled barley
9
	Medium Grains	2
1.25	Buckwheat
0	Steel cut oats
1.25	12 grain cereal
2.5
	Large Seeds	2
1.5	Sunflower seeds raw
0.5	Pumpkin seeds raw
2
	Small seeds	1.5
0.5	Sesame seeds white
	Sesame seeds black
0.5	Brown Flax Seed
0	Caraway seeds
0	Quinoa
1.0
	Nuts, Coconuts	2
1.0	Sliced almonds
	Slivered almonds
	Peanuts chopped
0.33	Coconut shredded
1.33
	Ground Powdered	1
1.75	Bran flakes
0.5	Flax Ground
0.	Hulled hemp seed
2.25
	Protein	1
0	hemp protein
0	whey protein
1.0	Nutritional Yeast
0.1
9	Flakes	9
9.62	Non flakes	9.5
18.62	Total	18.5

ADDITIONS

 plus 2 tsp salt (=4000 mg of sodium) so used 2 Tbsp Kalamata Olive Tapenade =425 mg sodium + 1.5 tsp salt)
one cup of oil- Used Avocado
Aspen Mulling spices 2 TBSP (First ingredient is sugar)
2 cups of water was called for in recipe 
for sweetening used 2x 125 Jam bottles Kiwi Lemon Grapefruit and Papaya Apple

sprinkled some 2024 hot pepper flakes to add to the flavour

BAKING - @ 250 degrees

put about half in 2 large cookie trays with parchment paper

baked 60 minutes, stirring and turning at 30 minutes

FRUIT and CHOCOLATE CHIPS    3 cups total

Added after - 1/2cup raisins, 1/2 cup diced dates and 1/2 cup diced dried apricots. 1/2 cup goji berries, 1/2 cup dried blueberries and 1/2 cup 70% dark chocolate chips

 

 

 

French Onion Soup

Ingredients

1/2 c. salted butter

4 large (or 6 medium) yellow onions (3 to 3 1/2 lbs.), thinly sliced

1 qt. low-sodium chicken broth

1 qt. beef broth

1 1/2 tsp. Worcestershire sauce

2 cloves garlic, chopped

1 tsp. kosher salt

1/2 tsp. black pepper

6 thick slices of french bread or baguette

6 oz. gruyère cheese, grated

Directions

1 Preheat the oven to 400°F.

2 In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, covered, for 20 minutes. Place the soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow the onions to cook in the oven for 1 hour, stirring once, half way through, so the onions don't stick and burn. 

3 Remove the pot from oven and place back on the stovetop over medium heat. If the onions aren't yet golden brown, cook for 5 to 10 minutes more, stirring frequently and scraping off all the brown, flavorful bits, until golden.

4 Add the broths, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low. Simmer for 30 to 45 minutes.

5 Preheat the broiler to low. Butter one side of the bread slices and broil for 1 to 2 minutes, allowing the bread to brown and become crispy.

6 When the soup is ready, ladle it into oven-proof bowls or ramekins set on a sheet tray. Place the crispy bread on top, then sprinkle generously with the gruyère. Broil until the cheese is melted and bubbly, 2 to 3 minutes. Serve immediately.

Kevin's Instant Pot Chili - 90 mins

 Ingredients

1 Onion, diced

1 Sweet Pepper, diced

4 - 6 garlic cloves, chopped fine

1/2 to 1 bunch Cilantro, chopped

2 cups Dry Black Beans(1 500 ml. cottage cheese container)rinsed and drained

2 cups Dry Red/Pink Kidney Beans(1 500 ml. cottage cheese container)rinsed and drained

1 can tomato sauce(680 ml)plus 2 cans water

1 can Diced Tomatoes(480 ml.)

1 can Corn

1 pkg. Yves Veggie Ground Meat(or 1 1/2 cups TVP, re-constituted)

Instructions

Sautee onions, pepper, garlic and cilantro.  Add ground meat and brown lightly. Stir in dry beans, mixing well.  Add remaining ingredients and stir well. Set instant pot to Chili/Beans for 90 minutes on high.

 

Vegan Flaxmeal muffins

 ▢2/3 cup flaxseed meal

▢1/2 cup smooth almond butter

▢1/2 cup plain nondairy milk, (e.g., almond milk, cashew milk, oat milk)

▢1/3 cup pure maple syrup

▢Optional: 1 teaspoon vanilla extract

▢Optional: 1/4 cup chopped dried fruit or miniature chocolate chips

Instructions 

Preheat oven to 325F (160C). Grease or spray 12 cups of a standard muffin tin.

In a large bowl, stir together the flaxseed meal, almond butter, milk, maple syrup and (optional) vanilla until blended and smooth.

Divide batter evenly among prepared cups. If using, sprinkle tops with dried fruit, lightly pressing into batter.

Bake in preheated oven for 25 to 30 minutes or until edges are browned and the centers are just set.

Let cool in pan on wire rack for 10 minutes, then remove muffins from muffin tin. Transfer muffins directly to rack to cool completely.

Notes

Storage: The muffins will keep in a airtight container in the refrigerator for 5 to 6 days or the freezer for up to 3 months.

Tip: Any creamy-ish nut or seed butter can be used in place of the almond butter. If the nut or seed butter is unsalted, add about 1/8 to 1/4 teaspoon fine sea salt to the batter.

Milk: Use any nondairy milk you like except for full fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.

Sweetener: Use an equal amount of granulated sweetener (e.g., coconut sugar, brown sugar, granulated cane sugar) in place of the maple syrup.

Sugar-Free Option: Replace the maple syrup with an equal amount of measure for measure liquid or granular sugar replacement.

Garlic Toast Sloppy Joes

Open-face garlic toast sloppy joes

Open-face garlic toast sloppy joes

The kids love them😋

Ingredients 1 pound lean ground beef(TVP or Veggie ground beef) 2 cups spaghetti sauce more or less, depending on your preference 8 slices frozen garlic toast 1 cup mozzarella cheese shredded Fresh parsley chopped

Directions Preheat oven to the cooking temperature instructed on the box of garlic toast. Crumble the ground beef into a skillet and cook over medium-high heat until fully browned. Drain off the excess fat, then stir in the spaghetti sauce. Simmer the meat sauce for 7-10 minutes, stirring occasionally. While the meat sauce is simmering, bake the garlic toast according to package directions until golden brown on both sides. Spoon the meat sauce on top of the garlic toast, then top with mozzarella cheese. Serve hot

Cheesy Puffs

 Leftover mashed potatoes transformed into cheesy, fluffy puffs: a must-try.

Ingredients

3 cups mashed potatoes

1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)

1/4 cup all-purpose flour

2 tbsp Parmesan cheese

2 tbsp chopped chives

1/3 cup sour cream

Salt to taste

2 eggs, beaten

Instructions

Preheat Oven: Preheat oven to 400°F (200°C) and grease a muffin tin.

Mix Wet Ingredients: In a mixing bowl, beat the eggs and mix in the sour cream until well combined.

Add Cheeses and Chives: Add the shredded cheese, Parmesan, chopped chives, and a pinch of salt. Mix thoroughly.

Combine with Potatoes: Gently fold in the mashed potatoes until evenly combined.

Fill Muffin Tin: Spoon the mixture into the greased muffin cups, filling them to the top.

Bake: Bake for 20-25 minutes until the tops are golden brown and puffed up.

Cool and Serve: Allow to cool slightly before carefully removing the puffs from the tin. Serve warm as a side dish or snack.

Nutrition

Calories: Approximately 150 kcal per serving

Servings: 12 puffs

Audry's Butter Tarts