Published by mel on July 31, 2009 in breakfast, dessert, recipe and sides & bites.
Every week I buy a bag of obscenely expensive granola from the grocery store. And every afternoon when my stomach begins to grumble, I have a some plain Greek yogurt with a good sprinkling of granola. It’s just the right amount of sweet, filling and crunchy for the afternoon and I’ve become completely addicted.
So, when I saw this recipe in the New York Times for Olive Oil Granola, I thought I’d give it try. I’ve been meaning to make my own granola for a long time and just never got around to it. And now I’m wondering what the hell took me so long! Homemade granola is amazing and probably half the price of that fancy stuff I buy.
I used slivered almonds and salted pumpkin seeds along with ginger-spiked sugar, cinnamon and cardamom. The olive oil gave everything a rich lushness and I was able to achieve a much more pleasant salty/sweet ratio than the over-sweetened stuff I buy. I am absolutely obsessed with it. In fact, I’m having a really hard time stopping myself from eating it all with a spoon.
Needless to say, I’ll not be buying granola anymore. This stuff is just too good and too easy.
Continue reading ‘Gingery Olive Oil Granola’
Published by mel on January 25, 2008 in entree and recipe.
I like salads that are room temperature, or even a little warm because you can actually taste the ingredients. There’s nothing more unappealing to me than a pre-made, super refrigerated salad from a deli or grocery store. Tomatoes are especially gross when they’re really cold. Not that there are any tomatoes in this salad – I’m just saying…
Anyway, I made a salad last night with freshly roasted butternut squash, which is rather annoying to prepare from a whole squash and so I will be using the frozen cubed kind from Whole Foods from now on. I also crisped up my prosciutto by broiling it in the oven. (I know you’re not supposed to heat/cook prosciutto, but it wasn’t the fancy expensive kind and I wanted something closer to the consistency of bacon.) I used both Arugula and Watercress (for peppery-ness), feta cheese (for tang) and pumpkin seeds (for crunch) then tossed everything in a citrusy Dijon vinaigrette.
I’ve used quite a bit of parentheses in this post, and I’ll try to refrain from doing so in the future (promise).
Continue reading ‘butternut squash & crispy prosciutto salad’
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