DIY Granola Bar - University of Michigan Studying for finals means we all just need quick, filling snacks. But most of the packaged snacks students usually grab are loaded with sugar and filled with unpronounceable ingredients. By replacing butter with applesauce, maple syrup and honey for white sugar and adding a hint of pumpkin for a seasonal taste, this recipe gives you 8 healthy granola bars that you can tuck in your bag as fuel for each day of finals week. PS – they’re vegan and gluten-free, too. Baked Potato with Ricotta and Tomatoes There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package. In this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese. It is SO easy, and tastes so fresh and good.
Garlic Mushroom Bruschetta I love quick and tasty snacks like this which are easy to throw together and are packed full of flavour. Garlic is one of my favourite ingredients, and the fact that it has so many healthy properties, is one of the biggest reasons I justify the amount I use when I cook! Getting some decent quality bread makes all the difference for a bruschetta, you want something that has a nice crisp crust and a soft but chewy inside! Serves 2 200g of mushrooms, thinly sliced 2 garlic cloves, roughly chopped 1 tablespoon of olive oil 2 small ciabatta loaves, sliced in half A generous pinch of sea salt and ground black pepper Heat a frying pan over a high heat and add a little olive oil.
Coconut-Lemon Meltaways Whew! It's good to be back and even better to be toting a recipe that I'm super excited and proud of! Originally I thought about making these cookies after purchasing something very similar at my local grocery store a couple weeks ago. Wonderfully Raw makes a great Macaroon, so I have to give them thanks and a shout out for inspiring me to make today's recipe. Crunchy Granola Bars Cookbook Recipe Yesterday we reviewed Emily Franklin's Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes, a great book full of improvisational cooking and healthy, practical, delicious recipes. We promised to share one more recipe, and here it is — a tried and tested, easy, terrifically yummy recipe for homemade crunchy granola bars. I realize that we already shared one granola recipe from Emily with you; she made homemade granola during the tour of her kitchen. But at the risk of making you think she only cooks granola (she most emphatically does not; every other recipe in the book is non-granola, I promise), I just had to share this one. Homemade granola and protein bars are perhaps the single biggest recipe request we get from our readers.
Roasted Cauliflower with Apple and Dill Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart! Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle). Somehow roasting in a very hot oven with some apples transforms cauliflower into something elegant and complex…nothing like those white trees on a veggie tray! (Though I must admit I love cauliflower in all forms, even raw.)
Homemade Mushroom Soup The essence of the Christmas season should be about spending time, not money. Spending time away from work, with family and friends and a glass of eggnog. Spending time in the kitchen, slowing down, learning new dishes and relearning others, cooking from scratch for your loved ones to enjoy. Spending time smiling, laughing, remembering the joy this season brings each year. Cheesy Garlic Sticks All righty. Cheesy Garlic Sticks. I make them all the time. They are delicious, they only take a handful of ingredients, and often they are filling enough to make a meal out of on the cheap. I've tried a bunch of little tweaks to come up with what I think is the most delicious recipe for Cheesy Garlic Sticks. Ready for the recipe?
Veggie Chips With spring break around the corner, many of us are trying to slim down quickly before hitting the beach. However, prelims are starting to pile up and it’s tough to avoid snacking while locked in the library. After days of suffering from this dilemma, I discovered vegetable chips. Buffalo Cauliflower with Blue Cheese Dip In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why. Discovering real foods and real people and the taste of fresh brewed drip coffee and a fresh salad of garden vegetables and tomatoes off the vine and local cheese and hearty whole grains opened up a whole new world to us. A world that tasted fresh and honest and REAL. It would be easy to turn your back on everything from that other culture.
Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. The Food Gospel According to Ruth: Caprese Dip Well I am pretty sure this one speaks for itself! I recently saw this on Pinterest and knew it was something I needed to have pronto! Caprese ANYTHING has long been a favorite of mine. Whether is it is salad as a side to dinner or shoved together on skewers, I love it and always have! The "recipe" I saw on Pinterest didn't even have a recipe per say, just pictures, and that was enough to pull me in drooling! I can only imagine what this is going to be like during tomato season as it was perfectly scruptious with the cherry tomatoes that we used in late March.