Granola Crunch

One of my goals in doing this blog is to have a resource for my kids when they leave the nest and want a recipe from their childhood.  So, if I think of the recipes my kids will want to pull from this blog when they move out of the house...this isn't necessarily one of them.

Not because they don't love the granola...more because I doubt the thought of making a big batch of granola will enter their minds!  But, it's becoming a favourite in our family and a permanent fixture in a glass jar on our counter so here it is...great with vanilla yogurt and berries for breakfast, throwing into a small container for a snack during the day or just taking a scoop from the jar and pouring directly into your mouth (as I have seen my son do when he thought I wasn't looking...)!!

Granola Crunch
(adapted from Trish Magwood)

4 cups quick-cooking rolled oats
2 cups sweetened shredded coconut
2 cups chopped almonds
1 tsp cinnamon
1/2 cup vegetable oil
1/2 cup maple syrup
1/4 cup honey
1 cup dried cranberries
1 cup dried cherries
1/2 cup sunflower seeds
1/2 cup chopped cashews
1/4 cup flax seeds

Pre-heat oven to 325F.  Line a large baking sheet with parchment paper.
In a large bowl combine oats, coconut, almonds and cinnamon.  In another bowl, combine oil, maple syrup and honey.  Gently fold wet mixture into dry mixture until coated, allowing clumps to form.  Spread evenly over baking sheet and bake for 30 minutes, stirring occasionally or until golden.  Remove from oven.  Stir and cool.  Stir in dried fruit, nuts and seeds.  When completely cool, store in airtight container for up to two weeks.  Include a spoon for direct pouring into mouth!   

Blueberry Muffins Extraordinaire

It's cold outside and right now there are snowball-sized snowflakes falling gracefully from the sky...time for comfort food.  I have always been a fan of blueberry muffins.  I know they are not as healthy as they sound...really just small cupcakes, un-iced.  Well, maybe not that bad, but certainly not diet-food.  It's okay, because when it's cold you need warmth and comfort.  Well here it is...

Blueberry Muffins Extraordinaire

1/2 cup melted butter (cooled)
2 large eggs
1/2 cup milk
2 cups unbleached, all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp sa;t
2 1/2 cups fresh blueberries
1 tsp lemon zest (optional)

Preheat oven to 375F.  Line a 12 cup muffin tin with cupcake liners.
Whisk the butter, eggs and milk in a bowl.  In another bowl (or bowl of stand mixer), whisk together the flour, sugar, baking powder and salt.  Add wet ingredients all at once to the dry ingredients and stir until just blended.  (Don't stir too long or the mix will become goopy and the muffins will be tough when baked).  Fold in blueberries and lemon zest (if using).  Divide among the muffin cups and sprinkle the muffins with one teaspoon of sugar.  Bake until a toothpick comes clean and the muffins are golden, 25 - 30 mins.
Eat warm...if you want to be really bad, spread with butter before eating.  Enjoy with a nice cup of tea.

The best chocolate chip cookies...really!

Chocolate chip cookies are comfort...they are sweet and melty and feel like a good hug.  We've tried a lot of recipes, but this one is the one we keep coming back to.  I think Kara has it memorized.  If I wasn't so old, I might memorize it too....:)  So, live on chocolate chip cookies...we love you.

The best chocolate chip cookies.

(Adapted from Anna Olson)

2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 cup unsalted butter at room temp
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla

1)  Preheat oven to 350F.  In a medium bowl, using a fork, stir flour with cornstarch, baking soda and salt until evenly mixed.  Measure out chocolate chips.  Place butter in a large bowl.  Using an electric mixer, beat until smooth (about 1 min).  Beat in brown and granulated sugars  until fluffy (about 2 mins).  Beat in egg and vanilla.  Using a spoon, stir in flour mixture and chocolate chips until just evenly mixed.
2) Cover baking sheet with parchment paper.  Scoop out a small cookie scoop of dough (we like our cookies a bit bigger) and place on sheet.  Repeat with remaining dough, spacing at least 2 inches apart.  Do not press down.
3)  Bake, one sheet at a time, in centre of oven until cookies are golden around the edges (12 - 15 mins for large cookies...8 - 10 for 1 tbsp sized cookies).  Let stand for 2 minutes then remove to rack to cool.
4) Eat as many as you can right now...they go fast!

New Years Day - Japanese style!

A tradition in Japanese culture is to have a special feast on New Years' Day.  I remember the big feasts at my grandmothers' house.  She would cook for days in advance and a stream of people would come by the house over the course of New Years' Day...'open house' style.  We would set and re-set the table for new guests to arrive.  I miss those days.  Great memories.  On this new years, we did a 'mini' New Years Day...sushi, sunomono (cucumber salad...my sister's first attempt...and a good one!), bbq duck, mochi, mizuyokan (red bean cake...eating is meant to be 'good luck' for the new year) and japanese chow mein...a yummy, nostalgic and great time together.  Here is my grandmother's recipe for Japanese Canadian chow mein...simple but it's all in the technique!!

Nanny's Chow Mein

1 lb boneless chicken breast (cut in bite-sized pieces)
1 med stalk of celery
2 med onions
Couple of handfuls of mushrooms
handful of green beans
1 package dried brown chow mein noodles (available at Japanese market)
2 tsp garlic
2 tsp sugar
2 tsp salt
2 eggs
green onions or goma (black sesame seeds) for garnish

Thinly slice onions lengthwise, creating long, thin slices.

Cut beans on a diagonal, to produce nice, thin slices...but watch your fingers!  Slice celery thinly on the diagonal and mushrooms in half and then sliced.

Spray a large saucepan or dutch oven with cooking spray and add one tbsp of vegetable oil.  Heat over medium heat and add the chicken pieces.  Stir and cook until no longer pink.

Add onions and cook until transuculent.  Add salt, sugar, garlic and the rest of the vegetables.  Cook, stirring frequently, until veg is tender but not too soft.  Add the chow mein noodles and stir.  Cook with the lid on to steam the noodles, stirring occasionally.  If the noodles start to stick to the bottom, add a bit of water to the pot.  In the interim, spray a medium non-stick frying pan with cooking spray and heat over medium-low heat.  Beat the eggs in a bowl and add a bit of salt.  Pour the egg mixture into the frying pan in a very thin layer (save some for a second batch).  This should be almost paper thin.  Heat over medium to low heat until set.  Do not let it brown.  When set, roll carefully off the pan with a spatula, creating a toilet roll effect. Remove to a cutting board and slice the roll on the short side to create long lengths.

When chow mein mixture is done.  Remove to a serving platter and garnish with egg strands and goma or green onion).  Gochisosama!