Granola

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I grew up eating granola that my mother made from scratch. I always loved it and I have fond memories of eating it. My wonderful wife made me granola with my mother’s recipe for the first few years of our marriage. Eventually she found this recipe and we converted to it. We found it easier to make and just as tasty.

Granola

from Cook’s Illustrated magazine number 115 (March & April 2012) page 9

Ingredients

  • ⅓ cup maple syrup
  • ⅓ cup packed (2⅓ ounces) light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 5 cups old-fashioned rolled oats
  • 2 cups (10 ounces) raw almonds, chopped coarse

Directions

Adjust oven rack to upper-middle position and heat oven to 325℉. Line rimmed baking sheet with parchment paper.

Whisk maple syrup, brown sugar, vanilla, and salt, and oil in large bowl. Fold in oats and almonds until thoroughly coated.

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about ⅜ inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 33 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. (Granola can be stored in airtight container for up to 2 weeks.)

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J-Style Migas

What’s the deal with migas? When I first learned about it, it struck me as one of those I’ve-got-all-this-leftover-food-what-do-I-do-with-it-I-know-I’ll-throw-it-all-together-in-a-frying-pan kind of dishes. That may very well be true, but the enterprising chef will not let that set him off before trying it.

J-Style Migas

Most migas recipes will call for jalapeno, but we feel that replacing that with bacon is a vast improvement. Of course, nothing is keeping the enterprising chef from including both bacon and jalapeno. I’m sure the enterprising chef will proceed as he sees fit.

J-Style Migas

adapted from the Pioneer Woman (who should have already thought to use bacon in her version!)

Ingredients

  • 4 large eggs
  • 1 tablespoon half-and-half
  • salt and pepper
  • 3 slices of bacon
  • 2 whole corn tortillas
  • 1 tablespoon olive oil (optional, if not enough bacon grease remains)
  • ½ medium onion, chopped
  • ½ green bell pepper, roughly chopped
  • ½ red bell pepper, roughly chopped
  • 1 plum tomato, roughly chopped
  • ½ cup grated Monterrey Jack cheese
  • ¼ cup cilantro, chopped

Directions

In a bowl, whisk together eggs and half-and-half. Add salt and pepper, then set aside.

In a large skillet over medium heat, cook the bacon until crispy. Remove from heat, and set aside on paper-towel-lined plate to drain. When cool enough to handle, chop or crumble and set aside. Reserve bacon grease. Fry each corn tortilla in bacon grease until crisp. Remove to plate to drain. Chop tortillas and set aside.

Turn heat to medium-high, add a tablespoon or so of olive oil if needed, add onions and bell peppers and cook until starting to turn brown or black, about 3 to 4 minutes. Add in bacon and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.

J-Style Migas

The enterprising chef may note that this recipe is more like a set of guidelines. We’ve found that 4 eggs plus the vegetables and bacon will make enough for 2 very generous servings. This can easily be doubled or tripled to serve more.

German Apple Pancake

I was looking through some old photos and came across these. My wife and I tend to take photos of food before we eat it, even when we don’t know how good it will be. I find it hard to believe I passed on this recipe for the blog, because I remember enjoying it.

I love a nice tart apple! I love a nice fluffy pancake! I am partial to Germans, as well (just don’t mention the war). I just couldn’t miss with this recipe.

German Apple Pancake

German Apple Pancake

adapted from Abby Mandel, Cooking Light, August 2008

Ingredients

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon grated whole nutmeg
  • 4 eggs, room temperature
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Cooking spray
  • ½ cup granulated sugar, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated whole nutmeg
  • 1 cup thinly sliced Granny Smith apple
  • 1 tablespoon powdered sugar

Directions

To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and ⅛ teaspoon nutmeg in a medium bowl, stirring with a whisk. Whisk together eggs, milk, butter, and vanilla in a small bowl. Whisk egg mixture into flour mixture. Let stand 30 minutes.

Preheat oven to 425℉.

To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine ¼ cup granulated sugar, cinnamon, and ½ teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining ¼ cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. (Be careful not to overcook apple-sugar, or pancake will be difficult to remove from pan after baking.) Slowly pour batter over apple mixture.

Bake at 425℉ for 15 minutes. Reduce oven temperature to 375℉ (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

German Apple Pancake