Month: March 2012

Breakfast, Granola, Recipes

Alice’s Vanilla Tea-Infused Granola

Sarah

I’ve never been to New York City, but I know that when I do someday, Alice’s Tea Cup will be my first foodie stop. My mom owns about a zillion cookbooks, and one that I always love to browse when I’m home was created by the owners of the NYC area chain of tea shops. It’s aptly named Alice’s Tea Cup and it is full of recipes for fun teatime sweets, breakfast treats, and even good info about the proper way to brew tea. I’ve made a scone recipe from the cookbook that was just so-so [probably because I didn’t make the buttery glaze to go on top], but I wanted to give the cookbook another chance. I am so glad I did, because Alice’s Vanilla Tea-Infused Granola is simply magnificent.This phenomenal granola combines three types of nuts [almonds, pecans, walnuts] plus sesame seeds and coconut, as well as two types of dried fruit to make a nutty-sweet comination that is absolutely essentail in a good granola. It is a bit more museli-like than a traditional chunky granola, but that doesn’t detract from it’s crunch. But the real added bonus to this granola comes from its spices: the usual suspects of cinnamon and nutmeg… and vanilla tea! I’ve never used tea as a spice before, so I was a little unsure what it would be like, but it’s absolutely wonderful. The tea adds some delicate sophistication to the crunchy hippie treat [ha, ha].

Overall, this is a granola recipe that is perfect as is… but could definitely be improvised based on the contents of the cupboard. We enjoyed it served over yogurt or with milk, but as with any other granola recipe… the possibilities are endless. I can’t wait to make it to NYC to try the original version, but for now, I’m glad I can enjoy it at home when the mood strikes.

What’s your favorite granola fixings? Have you ever been to Alice’s Tea Cup in NYC? Wanna take me? 🙂

Alice’s Vanilla Tea-Infused Granola [from Alice’s Tea Cup]
click to print

Ingredients:

  • 2 1/2 cups old-fashioned rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans
  • 3/4 cup sweetened shredded coconut
  • 1/4 cup sesame seeds
  • 2 heaping teaspoons vanilla tea leaves [I used a vanilla-cinnamon tea, and just cut open one tea bag]
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • 1/3 cup honey
  • 1/4 cup unsalted butter, melted

Directions:

Preheat oven to 350 degrees, and spray a large jelly roll pan with cooking spray.

In a large bowl, mix together all ingredients except honey and butter. Mix together thoroughly, then stir in honey and butter.

Spread the mixture on prepared baking sheet, and pack down with a spatula. Bake for 20 minutes, flipping at the halfway mark. Remove granola from oven when it is golden brown. It will harden as it cools.

Break granola into chunks and store in an airtight container. Serve with milk or yogurt.

Time: 30 minutes.

Yield: about 7 cups.

Linked up with…

Menu Plans

Menu Plan

Sarah

Week of March 19

Monday: Greek Yogurt Pancakes
Tuesday: black beans and rice
Wednesday: class… boo. so ready to be done with school.
Thursday: Lasagna Soup
Friday: dinner with friends
Saturday: roasted chicken
Sunday: out to eat

 

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So maybe you noticed there was no menu plan last week. And no blog posts either for that matter.

Well, one of the perks of still being in school is SPRING BREAK! I know the stereotype of grad school is that you have all school, and no breaks. Well, you can be like that. Some people are.

Or you can go to Hilton Head Island, South Carolina like me. [Photo borrowed from my sister’s Facebook album of the past since my photos aren’t on my laptop yet… since I didn’t take it with me.]

Ben and I enjoyed spending the week with my parents, sister, and her fiancé. We had a huge 3 bedroom condo on the beach… there were plenty of comfy beds and enough space to go around… well, maybe with the exception of Kathleen’s fiancé, Grant, who slept in the living room all week [sorry! next family vacation you two will be married :)].

It was a glorious week of walking the beach, reading by the pool, shopping, 70 degree temps, sunshine, eating [I never want dessert again… ughh… I think I had ice cream at least 6 times. On the bright side, we did finish a 1 lb tub of spring mix and a 5 lb bag of carrots, no thanks to my dad :)], and celebrating Ben’s birthday, which happened to be yesterday. Yes, he’s a St. Patty’s baby. 🙂 Unfortunately we had to travel back on his actual birthday so we celebrated all week long with the best ever wild berry pie and his favorite chicken dish.

Now it’s back to the real world, and our kitty, who was mighty happy to see us when we picked her up from the “country club” where she boards during our long trips.

The only two memorable meals from the week before vacation were Chicken Paprika and Pasta with Roasted Red Pepper Sauce, both of which I’ll put on the to-blog list. 🙂 I think everything else didn’t happen… it was a crazy week, and [what seems like] a long time ago.

Hope you all get a spring break of sorts soon! Highly recommended. 🙂

Cakes, Desserts, Recipes

Flourless Chocolate Cake with Strawberry Sauce

Sarah

Flourless Chocolate Cake with Strawberry Sauce.

I mean come on. You gotta check the recipe out at Today’s Housewife! You won’t regret it. 🙂 It’s glorious. Absolutely divine.

Happy Thursday!

Breakfast, Pancakes, Recipes

SRC: Quinoa Pancakes

Sarah

Another month, another dose of the Secret Recipe Club. 🙂 My favorite Monday of the month, by far. If you’ve missed my other SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. It’s a great way to find new blogs and expand your repertoire with new recipes, cooking styles, etc. Then, everyone posts about their assigned blog on the same day. It’s so fun–if you have a blog, definitely check it out and consider joining! I highly recommend it.

For March, I was assigned Rachel’s blog, Not Rachael Ray. While perusing her site, there were so many things I wanted to try [that is, when I wasn’t sidetracked by the precious photos of her baby daughter]. I’ll have to come back later when it’s rhubarb season to make this cake. I’m also very intrigued by these pumpkin cheddar muffins–that’s one pumpkin combo that I have not experienced! But for March, I decided that a cozy, comfy breakfast was in order… hence, Quinoa Pancakes.

Nutty and full of protein, these quinoa pancakes are sure to be a yummy (and nutritious) way to start your morning!

I love breakfast, I love quinoa. Why not put the two together? I know it sounds a tad bit strange, but take away your side-dish associations with quinoa and just think of it as the “grain” that it is. And I say “grain” because it is actually is a seed and a relative of spinach and Swiss chard, unlike our modern connotations. Check out this link for more info on this nutritious addition to your new favorite pancake recipe.

These pancakes were nutty and filling–just sweet enough to be satisfying, but not that over the top sweet that a little extra maple syrup and fresh blueberries would be considered overkill. Nope, not at all. Ben and I both loved these pancakes and are sure that you will too! Thanks, Rachel, for the new addition to our breakfast rotation. 🙂

Nutty and full of protein, these quinoa pancakes are sure to be a yummy (and nutritious) way to start your morning!

Quinoa Pancakes

  • Servings: 2
  • Print

from Not Rachael Ray
Ingredients:

  • 1 cup cooked quinoa or brown rice [approximately 1/3 cup dry cooked in 2/3 cup water]
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup skim milk
  • 1 large egg + 1 large egg white
  • 1 tablespoon unsalted butter, melted, plus more for the skillet [I used canola oil]
  • 2 tablespoons real maple syrup
  • 2 tablespoons ground flaxseed, optional [I used about 2 teaspoons because I only have a hand crank grinder and my hand was tired!]

Directions:

Heat a large skillet over medium heat.

In a large bowl, mix together quinoa, flour, and baking powder. In a measuring cup, measure milk, then add in eggs, butter, and maple syrup. Whisk together, then fold into the quinoa mixture. Stir in flax if using.

Add butter or oil to skillet, then drop batter on skillet. [see yield for size info] Cook on first side for about 90 seconds to 2 minutes, or until bubbles form, then flip and cook until golden brown. Serve with fresh fruit, preserves, and/or more real maple syrup.

Click on over to check out other posts from today’s reveal of the SRC. Have a great day!



 

Menu Plans

Menu Plan

Sarah

Week of March 5

Monday: Chicken Paprika
Tuesday: Pasta with Roasted Red Pepper Sauce
Wednesday: class…Ben fends for himself.
Thursday: tacos
Friday: leftovers
Saturday: out to eat
Sunday: dinner with family

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In Review: Week of February 27

  • teryaki meatballs, broccoli, and rice–so great! but I didn’t get a photo. this will be made again ASAP!
  • pancakes–recipe coming tomorrow!
  • everything else we ate was pretty average. 🙂