Wednesday, July 30, 2008

Granola - Megan's Recipe


Note: From the comments on the recipe, this makes 2 trays full of granola. So, I have halved the recipe and it was still too much for one tray for me. It ended up sticking together into one big piece and then it crumbled into tiny pieces when I tried to break it up. Not many clumps.


Ingredients
4 cups rolled oats
1 1/2 cups wheat germ
1/2 cup sunflower seeds
1/2 cup finely chopped almonds
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts
3/4 teaspoons salt
1/4 cup brown sugar
1/8 cup maple syrup
3/8 cup honey
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup raisins or sweetened dried cranberries

Directions

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

source: http://allrecipes.com/Recipe/Megans-Granola/Detail.aspx

Wednesday, July 2, 2008

Freezer Bean Burritos

Note:
I created this recipe myself. If you make your own tortillas, this is even better.

Ingredients
1 Can Refried Beans
1 Can Black Beans
4-8 oz of shredded cheddar cheese (or other mexican-y cheese)
1/2 - 1 cup of Salsa
8-10 Tortillas


Directions
Mix all ingredients (except tortillas) in a large bowl. If you wish, you can put the black beans through a food processor first to have a creamy constancy the whole way through, but I like them whole as well. When you are finished mixing, place 1/8th or 1/10th of the mixture on each tortilla. Do not overfill the tortillas! There should be enough room on either side to fold over past the middle of the filling. Overfilling the tortillas will make them hard to fold and also make them take longer to heat.

Folding the tortillas is the most difficult part of this recipe. Fold in the bottom and top of the tortilla so that the fold is touching the filling. Then, fold in both sides of the tortilla so the fold is touching the filling. Turn the burrito over so that the folds are on the bottom. This will keep it from opening.

The burritos can now be eaten, put in the refrigerator, or frozen. When refrigerating, wrap in a plastic or a air-tight container. When freezing, wrap in plastic and then in tin foil.

Heating directions:
Toaster oven (or conventional oven) - approximately 15 minutes at 350F. Cut in half to check to make sure the middle is warm.

Microwave - About 1 minute on high (this may vary depending on your microwave).

Heating from frozen will probably take longer, but I did not test these times. I always defrosted them before heating.