Homemade Chewy Granola Bars

In a word: control. It's sick to admit, but I love to have control, it's like being in the driver seat of a fast convertible and going wherever, and I mean WHEREVER you want to go. Most especially I love to control what goes into my edible creations, which is perhaps why I like baking so much. While there is a certain framework that must be established to achieve the correct results and texture, you can add your own flair through flavor, creativity, and playful experimentation. Thus no two cookies, no two brownies, no two cakes, no two muffins, no two breads, no two anythings needs ever be exactly alike. As vast as the stars in the sky, as vast the variety of baked goods. Granola bars, a great way to show such personal flair.

When I saw a recipe for Homemade Granola Bars, and realized I could balance the ingredients to suit my specific preferences, and not rely on Quaker's mass produced items, I was delighted, I was awed, a whole new world opened before my eyes.

There are lots of different ways to go about a granola bar, even the base can be altered and comprised in many varieties. I went with this one for simplicity, ease and egg free. The ingredients I chose worked for me that day, I kept things pretty classical since this was my first granola bar experimentation. But next time I plan to get crazy, I mean seriously crazy, start a rockin' granola party in my kitchen, and you are invited! Sky is the limit for ingredients just as long as it's edible and not say, I don't know: meat. Possible variations I'm considering:
dried cranberries with white chocolate chips and salted macadamia nuts,
whole almonds with salted pepitas and dark chocolate,
chai spiced with cinnamon chips and dried blueberries
crushed pretzels with dark chocolate and dried cherries
salty cashews with crispex cereal, raisins and caramel tidbits
different grains like quinoa and cereal like crackin oat bran, honey nut cheerios

Homemade Chewy Granola Bars
3 cups old fashioned oats
2 cups rice cereal
2 tbsp flax seed
1/2 cup slivered almonds
1 cups raisins
1/2 mini chocolate chips (the minis are great for these)
1 tsp cinnamon
1/2 tsp cardamom
pinch of sea salt (especially if you love salty & sweet)

1 can sweetened condensed milk

Place the can of sweetened condensed milk in hot water prior to opening while mixing dry ingredients. Mix dry ingredients and spices in a bowl, pour milk over and mix well.
Flatten out on 11X17 jelly roll pan lined in parchment paper. If you like the salty & sweet combo sprinkle with a touch of sea salt. Bake at 350 for 20-25 minutes (chewier less time, crispier more).

Cool 5-10 minutes in pan, and then cut with large sharp knife into bars. Cool completely and I recommend placing in small baggies to resist the temptation to eat the whole pan, standing in the middle of your kitchen!

Baba Ghanoush - Eggplants here we come!

So my kind new neighbor has been renamed the "Fruit Capor." At mysterious times I will come home to a box or bag of fresh produce on my doorstep. It has happened a handful of times and it is always a delightful surprise to come home to fresh peaches, gala apples, sweet peppers, and even a few eggplants. The produce is all amazing because it is picked fresh from the tree and doesn't get picked too soon like the grocery store. All the fruit goes directly into my mouth with no need to cook, bake, or change chemistry in anyway.

But then there was the eggplants, oh what to do with the eggplants?

The first went into something I was familiar, eggplant parmesan, while my hubby went with the less exotic chicken parmesan for dinner weekend. Needless to say that was a success. But with the second eggplant I wanted to step out of my comfort zone and try something with a new flair. Immediately my mind went to the wonderful Sabra's Baba Ghanoush I had so many times after a trip to the market in NYC. If you aren't certain what Baba Ghanoush is, it is a middle eastern spread/dip that can be used like hummus. It is wonderful with pita, cucumber, fresh veggies, etc. Reminiscent to all the amazing middle eastern food I discovered and experienced I knew I was up for the challenge. Surprisingly the whole process took about 35 minutes start to finish (25 roasting the eggplant), I had all ingredients on hand (with a bit of improvising), and was delicious down to the last drop. So here we go Baba Ghanoush, no need to visit the middle east for your good style.

Baba Ghanoush

• 1 eggplant
• 2 tablespoons lemon juice
• 2 tablespoons tahini (or extra sesame seeds and olive oil)
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 1 clove garlic, minced (or 1 tsp minced garlic or garlic powder)
• salt and pepper to taste

1. Preheat oven to 400 degrees. Prick eggplant with fork all around to allow steam to come out. Roast 20-25 minutes depending on size of eggplant. Eggplant will be slightly shriveling and soft when ready.

2. Run eggplant under cold water for about 1 minute. Peel skin from eggplant.

3. Combine eggplant, lemon juice, tahini, olive oil, sesame seeds, and garlic in food processor. Process until pureed, add salt and pepper to taste.

***Note, I did not have any tahini on hand so I substituted more oil and sesame seeds and it worked out just fine!

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Chai Pudding (GF & Vegan)

Ever since I met Cardamom, I knew there was something special. Something I couldn't resist. Try as I may, I couldn't get enough. I began making Cardamom cookies, Cardamom bread, I would even sneak it into my hot chocolate for extra flair. Little did I know that Cardamom was the amazing spice that made Chai what it is. Cardamom is the heart and soul of Chai. No wonder I love Chai flavor. I have had a hard time with Chai given that I don't like the caffeine associated in most of the prepared mixes, so I was absolutely SPICE STRUCK when I found out I could make my own blend! Granted the true Chai blend involves a bit more refinement (Allspice, black pepper, star anise, etc). However with these base ingredients you are on your way:

Chai Spice Blend:

1 tbsp Cardamom

1 1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 tsp Ginger

Again if you happen to have Allspice and black pepper add 1/4 tsp each as well for kick!

What to do with this new blend? The options really are endless, add to a quick bread like pumpkin or banana. (And by the way, word on the street is canned pumpkin is back in the stores! Who hoo! Pumpkin is going to save the holidays after all!)

There are times when I crave creaminess, and the texture of pudding fits the bill like nothing else! However I have a strong disdain for snack pack puddings, overly sweet pudding mixes, mixes with high fructose corn syrup, and if I am feeling lactose intolerant, puddings with milk. So this little number offers all the creaminess of pudding without all the extra sugar, artificial flavor, and milk. Oh and I seriously promise it is just as easy to make as the packages (and cheaper)! If you are really feeling like you need the milk, go for it, I won't stop you! Also get creative with add-ins for texture (rice, raisins, almonds).

Chai Pudding

Mix dry ingredients in saucepan:

4 1/2 tbsp corn starch or tapioca flour

1/4 cup turbinado sugar (or regular is fine)

1/8 tsp salt

2 tsp Chai Spice blend (see above)

Over medium heat add 3 cups Soy milk (or regular). Whisk continuously for about 3-4 minutes until the mixture bubbles and thickens. Remove from heat and cool to taste.

Enjoy!

Moroccan Soup Heaven

So, there are times in all our lives were we simply need to express who we are without any apologizing. These are moments in which our true natures surface, and we indulge in the comforts of life that define us. I express myself often through food, what I eat, how I eat, where I eat, and when I eat. For my husband this ennobling, expressive meal would be Kraft Mac n' Cheese with a Coke at 10pm after a long day of work. For me, it consists of a meal with international flavor and not a single ingredient that my husband would touch with a 10 foot pole. It comes on a Saturday evening after a long week and a day full of landscaping/gardening selection and planting. The meal, Morrocan Soup.

Welcome to my Moroccan Soup heaven. In my heaven dairy, gluten, and meat do not need to exist to fill my belly, rather the aroma of curry tantalizes my senses and a tender array of balanced produce pleases me on a most soulful level. About the only thing better than a curry dish swimming in coconut milk, would be this soup swimming in coconut milk, adorned with chick peas (my favorite non-beany bean), oh so sweet potato, peppers, tomatoes, chiles, and the perfect blend of spices to complete the experience. The coconut milk sets it apart from most traditional Moroccan Soup/Stew recipes, but its also what makes this soup a meal, and a treasure to delight in.

This recipe is adapted from Gluten Free Goddess, goddess that she is. I did make a few adjustments. Enjoy your journey to Moroccan heaven!

Moroccan Soup Heaven

3 cups light tasting vegetable broth
2 tsp chopped garlic

1 yellow onion, diced

1 large sweet potato, peeled, diced
1 yellow or red bell pepper, diced
1 large apple (any will do but I used Braeburn), diced
1 4 oz. can diced green chiles
1 14-oz. can diced tomatoes or 3-4 tomatoes diced
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can light coconut milk
1 lime, juiced, and grated lime zest
1 tablespoon green Thai Kitchen Green curry or Garam masala
1/2 tsp each cinnamon, cumin, ginger

several saffron threads crushed, (optional for special occasion!)

1/4 tsp fresh ground pepper
1-2 tablespoons chopped fresh cilantro (optional)
Sea Salt, to taste

Combine all the ingredients above in a pot, cover and cook over medium low heat for 30-45 minute, until vegetables are soft. Add extra curry paste if you like it spicy. For garnish I like to add raisins and sliced almonds.

The wonderful thing about this soup is you is it is extremely versatile. If you don't have the above veggies, swap them out for red potatoes, carrots, and zucchini. If you are trying to cut back on fat and calories you can omit the coconut milk. However, be forewarned taking out the coconut milk is like taking clouds out of heaven.

70% Gluten Free

Ok, so who doesn't love Pasta? Ok, truth be told, I absolutely don't, I never have, and I don't know that I ever will. But I do happen to like one variation of Pasta that is conveniently 70% Gluten Free.

What could it be you ask? None other than Gnocchi! Yes, 70% consists of a starch, typically Potato, but I have had some varieties with Pumpkin. The other 30% is a mix of wheat, rice, water, and flavoring. I wish they were 100% Gluten Free, but that would remove the naughty factor completely while adhering to a Gluten Free diet. I love them because they are dense, yet delightful, thick, yet placid, filling and satisfying. A typical pack you purchase at the store has 3 servings; the perfect amount for 2 (one being my husband). This means no leftovers, which I particularly love because my husband doesn't eat leftovers, unless its ham! But truly, the number one reason I love Gnocchi, they are ready in 2-3 MINUTES, seriously! Every time I make them, and doll them up with my homemade marinara, or out of the jar if I am in a hurry, I feel like an Italian Cook Extraordinare. It is probably the only Italian meal I make, and it is enough to fill the craving!

Gnocchi

Marinara Sauce

Ground Beef (Optional)

Prepare Meat Sauce, or warm Marinara Sauce for Vegetarian Option.

Boil Gnocchi for 2-3 minutes, until they float to the top of the water.

Combine, and enjoy!