Homemade Granola Bars Recipe : Ina Garten : Recipes : Food ...
3 days ago ... Get this all-star, easy-to-follow Food Network Homemade Granola Bars recipe from Ina Garten.Granola Bars For Kids
Easy Organic Granola Bars
Granola bars are designed to give you a boost and powerful amount of energy in a small and convenient package. You can make your own granola bars at home to ensure they are made with high-quality and safe ingredients. This nutritious Michelin recipe adapted from a recipe from USA Weekend is made with organic steel-cut oats, organic wheat germ, raw organic almonds, organic semi-sweet or dark chocolate, dried organic cranberries, and organic condensed milk.It’s so easy to make your own granola at home. You practically combine all the ingredients together, spread them on a greased baking pan and pack them tight then bake them in the oven. Allow them to cool and you can enjoy them right away or store then in the fridge for later or in the freezer for longer storage.There are many ways you can enhance this recipe or make your own version with other kinds of raw nuts, dried fruits, cereals, nuts, muesli and trail mix. As much as possible, use organic ingredients for a truly healthy and wholesome treat. Some examples of dried fruits you can add to the granola mix include cherries, figs, dates, apricots, raisins, mangoes, blueberries, strawberries, and prunes. You can also add coconut flakes or chips as well as raw pecans. Make sure that you include raw and not roasted nuts to the mix so that they do not burn as they bake in the oven. Seeds that go well with granola include sunflower seeds, pumpkin seeds, and sesame seeds. Some like to spice up their granola with cardamom, cinnamon, nutmeg, or vanilla.Granola makes a delicious breakfast with yogurt, honey, fresh fruits like bananas, strawberries, and milk, as well as with cereals. You can top it over ice cream, pastries, and other desserts. It is the perfect food for bringing with you on long hikes, camping or backpacking since it is high in calories, easy to store and convenient to carry around.MAKES 16 BARSIngredients
cups organic steel-cut oats
½ cup organic wheat germ
1 cup raw, organic almonds, sliced
½ cup (about 3 oz.) organic semi-sweet or dark chocolate chips or chunks
½ cup dried organic cranberries
1 can (14 oz.) sweetened organic condensed milkPreparation InstructionsPreheat oven to 325 degrees F. Prepare a 9”-square baking pan by coating with cooking spray. Or line pan with aluminum foil and coat foil with cooking spray.In a medium bowl, mix all the ingredients together. Spread mixture in prepared pan, packing firmly all around. Bake for 30 minutes or until golden brown.Remove from heat. Allow to cool to room temperature and then place pan in the freezer until mixture is firm.When ready, remove from freezer. Cut into 16 bars, 1”x4”, using a sharp knife. Bars can be stored in an airtight container for up to a week or kept frozen until ready to use.
Tuesday, May 7, 2013
Monday, May 6, 2013
Making Guacamole
- Fresh Guacamole by PES
- Adapted from Time to Cook Low Cab by Paragon PublishingFresh guacamole is easy and quick to make gourmet recipe, and tastes better than store bought. Try it not only for chips, but for raw vegetables or as a “sauce” for steak.Ingredients3 ripe avocados2 tablespoons freshly squeezed lime juice1 tablespoon sour cream1 tablespoon olive oil½ teaspoon cayenne pepper3 green onions, chopped fine2 cloves garlic, chopped fineSaltCut one avocado in half lengthwise. Stick the point of a knife in the pit and pull up to remove the pit completely. Use a spoon to scoop out the flesh of the avocado and put it in a bowl. Repeat with the remaining avocados.Add the lime juice to the removed avocado flesh. Mash the mixture with the back of a fork.Stir in the sour cream, oil, cayenne pepper, green onions, and garlic. Season with salt. Mash again with the back of a fork; the mixture should not be perfectly smooth.Serve immediately or cover with plastic wrap, refrigerate and serve within 2 hours.
The Guacamole Song
Saturday, May 4, 2013
Grilled Wolf Eel
- Grilled wolf eel fillets recipe is served with a potato puree enhanced with milk, horseradish, bouillon and butter and garnished with stuffed tomato, fried mushrooms, and stuffed zucchini in this ravishing gourmet recipe. Monstrous looking creatures that can frighten an adult as much as a child, wolf eels are quite a sight to behold and are popular among deep-sea divers and underwater photographers because of this. These fascinating creatures with a face that only a mother could love lives in the crevices on rocky reefs or bottom shelves, making home of lairs in the rocks.In the northern Pacific, wolf eels are held in deep respect and in many native tribes around the area, the tasty white flesh of wolf eels are reserved as ritual food and consumed only by the tribal shaman. Wolf eels can grow up to eight feet long and feed a room full of people. In this recipe, the enormous wolf eel is cut into fillets and grilled. When cooked, their meat is very firm and tastes similar to wild trout.Wolf eel is not an actual eel but a kind of wolf fish. It gets its name from its ferocious and wolf-like frontal teeth. While tasty, the flesh of the wolf eel is not as moist as other more popular fish. In this recipe the grilled wolf fish filets are served on a bed of potato, milk, horseradish, and fowl bouillon sauce, which gives moisture and scrumptiousness to the wolf eel.Prepare the garnishing ahead of time. To make stuffed tomato, blanche a whole tomato in boiling water and immediately place in cold water. Peel of skin and cut off the tops. Scoop out the flesh inside and stuff with sautéed mushrooms, vegetables, meat, and spices. You can use the same stuffing for the zucchini. Peel and cut the zucchini into thick medallions and make a well in the center for the filling. Stuff the zucchini and sprinkle both zucchinis and tomatoes with cheese. Bake in the oven until the cheese melts and the vegetables brown a little.Ingredients
1 teaspoon chopped mushrooms
0.33 lbs. wolf eel fillet
1 stuffed tomato
cress branches
2 tablespoons beaten milk
1 teaspoon mustard tea
1 1/2 tablespoons fresh butter
1 teaspoon minced pepper
1 garlic clove
1 stuffed zucchini medallion
2 tablespoons potato puree
1 tablespoon grated horseradish
2 tablespoons fowl bouillon
salt
pepper
mint leavesCoat the grills with oil to prevent the flesh from sticking. Grill the fish fillets on both sides, about ten minutes per inch of thickness. You will know it is done if the flesh is opaque and no longer translucent when you flake it with a fork.Prepare a potato puree. Boil potatoes until tender and mash it with a fork or Blender. Add beaten milk, mustard, horseradish, fowl bouillon and butter, and mix with a hand blender to make a thick sauce. Season with salt and pepper.Place potato puree in the middle of the serving dish.Lay the grilled wolf eel fillet on top of it.As garnishing, add the stuffed tomato, mushrooms with garlic (first coated with bread crumbs, then fried) some fresh mint leafs and two zucchini slices filled with minced pepper.
Friday, May 3, 2013
Kalakand
Kalakand Recipe
A traditional Indian dessert, kalakand is a kind of milk cake made from curdled milk, flavored with cardamom and garnished with nuts and dried fruits. The hardened milk is cut into squares and best served chilled. This recipe is an easy version of the traditional kalakand, which takes some time to prepare and cook. Kalakand is a sweet prepared during religious holidays and special occasions. It is served during Hindu holidays like Krishnatashtami, which is the Bhagavan Krishna’s birthday.Baby (or bala) Krishna was a happy and mischievous child as portrayed by the scriptures and was fond of all things milk. During this religious holiday, milk, cream, yogurt, buttermilk, venna (the cream layer from yogurt), and other milk-based desserts are offered to bala Krishna.In this recipe for kalakand, full cream milk is curdled with the addition of lemon juice. The resulting cheese is called paneer, also known as chhana or cheena. This fresh cheese is similar to cottage cheese and can be easily made at home. Cheena is mixed with milk thickened with sugar, called khoya, and the mixture is cooled, garnished with nuts and dried fruits and cut into squares.In this Chef Herve recipes, kalakand is flavored with cardamom and garnished with Pistachios, almonds and dried fruits like raisins or chopped prunes. Ghee or clarified butter is also used in making this recipe for greasing and to make it easier to take the kalakand squares out of the mold when it is chilled. This sweet treat has a very rich taste and is soft and luscious. It makes a wonderful finish to a spicy Indian meal. It also makes a thoughtful present for family or friends during special occasions.Kalakand can be either milky-white in color or coral-pink, depending on the khoya-cheena ratio, the sweetener used, and the cooking process. The use of white sugar and continuous stirring in low heat will result in cream-colored kalakand. Red sugar called turbinado colors the kalakand and makes it coral-pink
Thursday, May 2, 2013
Wolf Eel Recipes
- A wolf eel recipe for the adventurous types, wolf eel cooked in salt crust and served with tomato sauce and basil is a rare and exotic treat. With its strong crushing jaws, wolf eel is a vicious looking animal of the sea that feeds on crustaceans, mussels, clams, sea urchins, and some fishes giving it edible and tasty white flesh. Cooked whole in salt crust, wolf eel makes a splendid and ferocious display akin to the infamous artwork by British artist Damien Hirst, The Physical Impossibility of Death in the Mind of Someone Living. Serve this at a dinner party and your guests will definitely be mystified and intrigued. In this recipe, wolf eel is served with uncooked tomato sauce flavored with basil for a refreshing and tangy contrast to the subtly salty fish.While wolf eels look like mean monsters, they are actually friendly and curious, and are rarely aggressive; when they are, they can bite and inflict pain on humans. They can grow as long as 80 inches and as heavy as 41 pounds. They are usually found on stony bottom shelves or rocky reefs in the northern Pacific Ocean, from the Aleutian Islands and the Sea of Japan to northern California. Marine Biologist Milton Love notes that some North American tribes reserve wolf eels for the consumption of tribal healers and that the species are good to eat. Some say the flesh tastes similar to wild trout.The tough skin of the wolf eel makes it hard to filet but makes it ideal for cooking in a salt crust because the edible white flesh is protected from the salt and absorbs only a minimum of the saltiness. This flavors the eel wonderfully and makes it perfectly moist, firm, and tender. The eel is completely encased in a salt and egg mixture, which is damp before cooking. During cooking, the salt dries out and forms a hard shell around the fish and easily breaks away in pieces.Ingredients
For the tomato sauce:
½ lb. tomatoes (minced)
fresh basil
pure cold-pressed olive oil
1 rosemary branch
1 garlic clove (peeled and crushed)
salt, pepper
For the fish:
1 whole wolf eel
4 ½ lbs. coarse salt
2 lbs. fine salt
1 lb. egg whites (12-14 eggs)Preparation InstructionsTo prepare the tomato sauce, place the minced tomatoes in a bowl. Add basil, garlic, and olive oil. Mix until all the ingredients are evenly distributed. Season with salt and pepper. Allow the mixture to sit.To prepare the eel, preheat the oven to 374 degrees F. In a mixing bowl, whisk the egg whites and fold in the two types of salt until well blended.Spread this mixture on a large plate and place the wolf eel on top of it. Place the rosemary branch inside the fish and cover the fish entirely with salt. Cook the wolf eel, about 10 minutes per pound.Serve with the tomato and basil marinade.
Beef Stew
Beef Stew
- Beef Stew Recipe: How To Make Beef Stew: Mom's Best Recipe: Diane Kometa-Dishin' With Di Video #17
- You can either cook this beef stew recipe in a crock pot on Low Heat for eight hours or on High Heat for four hours, depending on your schedule. Either way, the meat will come out tender and juicy and the vegetables will disintegrate into the sauce and create a mouthwatering dish. This is the best way to make tough cuts of beefs into something so tender it melts in the mouth.Beef used for stewing are typically cut from beef round or chuck parts. Beef short ribs or beef shanks are also great, whether boneless or bone-in. Shank cross cuts make hearty beef stews. To make sure the meat cooks evenly, buy pieces of beef that are of the same size and kind. You can also cut large pieces to match the smaller sizes. Before placing the beef in the crock pot for stewing, they need to be browned first in the skillet so as to seal in their moisture, retain their structure, and give them a nice color.Use a heavy pan and little oil when browning the beef. Pat the beef dry before browning and cook them in the skillet in batches. Don’t overcrowd the beef pieces in the pan since this promotes uneven cooking and steaming, which inhibits browning. Once the beef are browned, all you need to do is place them in the crock pot with the chopped vegetables, tomato soup, water and the rest of the ingredients and wait for them to cook. Even novice or first-time cooks can make this delicious and easy beef stew!Designed for the busy lifestyle, this simple recipe for dinner uses canned tomato soup to give the stew savory and tangy flavor. You can also make your own tomato soup or use leftover tomato soup to make this recipe. Spice it up with some chili powder or cayenne if you desire something hot.Ingredients
2 lbs. stewing beef, cubed
1 cup sliced carrots
3/4 cup chopped onions
2 large potatoes, sliced
1/4 lb. fresh mushrooms, sliced
1 can (15 oz) tomato soup
1 cup water
Salt and pepper to tastePreparation InstructionsBrown stewing beef in a skillet on medium-high heat. Put beef in crock pot.Cut up the vegetables. Add them to the crock pot. Add tomato soup, water, salt and pepper and stir.Cover crock pot and cook for Low Heat for 8 hours or on High Heat for 4 hours.
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