Cereal- Vegan Pecan Granola w Dried Fruit
Vegan Pecan and Dried Fruit Homemade Granola
Pecan Granola with Dried Fruit
Author:
Gracehill Bed and Breakfast
Recipe type: Cereal
Serves: 10 cups
Prep time:
Cook time:
Total time:
I've tried many granola recipes, including adding white or dark chocolate chips, or a recipe similar to this but using coconut oil, dried flake coconut, almonds and different dried fruit. I particularly like this one as some folks have a real aversion to coconut (invokes strong feelings in two of my friends) and some don't want to munch on chocolate with their breakfast. Better as a dry evening snack. At any rate, as with any granola recipe, don't leave out the oil, it really changes the texture, hand chop your nuts, pack it tight on the rimmed baking sheet before baking and lastly, I like storing my dried fruit in a separate Tupperware from the granola itself. Sprinkle it on before you eat each morning. Keeps the cereal crunchier.
Ingredients
- ⅓ C maple syrup
- ⅓ C packed light brown sugar
- 4 t of vanilla extract
- ½ t of salt
- ½ c vegetable oil (I like canola)
- 5 C old fashion rolled oats
- 2 C coarse chopped pecans
- 2 C dried fruit (I use Craisins and chopped up dried Apricots, but you could use dried cherries, dates, figs, blue berries, what ever you have a hankering for.)
Instructions
- Preheat oven to 325 degrees.
- Stir together syrup, brown sugar, salt and vanilla in a large bowl.
- Mix in oil.
- Add oatmeal and pecans and stir until coated.
- Place on a parchment lined lipped cookie sheet. Press down firmly.
- Bake about 40 to 45 minutes, turning once halfway through.
- Let cool completely, at least an hour before placing in an airtight container.
- I keep the cut up dried fruit in a separate container and add to the bowl each morning.
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Soup – Borsch
Cup of Borsch Soup, Chilled or Warmed
Borsch
Soup- Borsch
Author:
Gracehill Bed and Breakfast
Ingredients
- 4 cans whole beets with the liquid, grated
- 1 jar of Aunt Nellie’s Pickled Beets with the liquid, grated
- ½ onion chopped very fine or grated
- 4 peeled carrots, grated
- ½ gallon of pork stock or some other stock (can use vegetable stock for vegetarian.)
- Juice from ½ a lemon
- 1 packet of Borsch Soup mix (optional) Adamba Imports International, Brooklyn NY 11237 or Ukrainian Borsch Soup (product of Poland 1.25 oz.)
- Salt and pepper to taste
- Optional:
- Add 1 C. Sour Cream to pot
- Boiled eggs
- Cabbage
- Meat from stock like pork short ribs
Instructions
- Add carrots to the stock and cook for 20 minutes.
- Add the beets, onion and cook for an additional 20 minutes.
- Don’t cook too long or the color of the beets will fade.
- Add the juice from a half of a squeezed lemon.
- My aunt, Stephanie Fiedler, from the Ukraine, says if the stock is seasoned right you don’t need the packet of soup mix, but she used it in ours and I loved it.
- She also added the sour cream.
- I garnished my bowl(s!) with more sour cream.
Dip- Spinach with Water Chestnuts
Spinach Dip w/ Water Chestnuts
Dip- Spinach with Water Chestnuts
Author:
Gracehill Bed and Breakfast
Ingredients
- 1 C mayo
- 1 ½ to 2 C sour cream
- 1 to 2 cans water chestnuts diced fine
- 1 package Knorrs vegetable soup mix
- 1 (10 oz) package frozen chopped spinach
Instructions
- Thaw and drain the frozen spinach squeezing out the excess moisture.
- Pat dry with paper towels then take a pair of scissors and cut up even finer.
- Mix all five ingredients and let rest in the fridge for a few hours so the soup mix will soften up and flavor everything.
- Serve with crackers, torn up bread, or cut up veggies.
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Soup- Lemon Orzo Chicken
Lemon Orzo Chicken Soup
Soup- Lemon Orzo Chicken
Author:
Gracehill Bed and Breakfast
This is a Greek soup thickened with eggs and lemon juice. If you don’t have the little orzo pasta you can substitute with rice. This soup is good with the Romano Pita Pockets recipe I have posted under bread. (The pita pockets could be an appetizer, bread, snack, or used for scooping up dip.)
Ingredients
- 8 C. of chicken stock
- ¾ C. orzo or other rice shaped pasta
- 2 boneless, skinless chicken breasts (between ½ lb. to a 1 lb.) cooked and sliced very thin. It is easier to slice it very thin if you cool the chicken down after cooking.
- 3 eggs
- ⅓ C. fresh squeezed lemon juice
- 1 tbsp. grated lemon zest
- 2 tbsp. finely chopped fresh parsley for garnish
Instructions
- In a large pot bring the stock to a boil then reduce to medium low and add the orzo or rice and cook, uncovered until very tender, 15 to 20 minutes.
- Place the eggs in a mixing bowl and whisk.
- Continue whisking while pouring in the lemon juice.
- Stir in the zest.
- While whisking continuously, slowly pour about a ½ cup of the hot stock into the egg mixture.
- Turn the heat off and pour the egg mixture into the soup pot while whisking continuously. The soup should thicken slightly. If it doesn’t, turn the heat to very low until it thickens. It will thicken more as it cools down. Be careful with the heat or it will curdle the soup.
- Add the chicken breast slices.
- Season with salt and pepper.
- Ladle into bowls and garnish with the parsley.
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Breakfast- Gluten Free Potato Frittata
Vegetarian Potato Frittata is Gluten Free. (Of course I have panko crumbs on the zucchini rounds. You can serve whatever you’d like on the side.)
Author:
Gracehill Bed and Breakfast
Ingredients
- 2oz of small potatoes per person (I use Dutch Yellow Peewee Potatoes)
- 1½oz of grated Smoked Gouda Cheese per person
- Onion diced, about 2 T per person
- Red Pepper diced, about 1 T per person
- 2 eggs per person
- 1T of half and half per egg
- Butter
- Fresh Rosemary
- Salt and Pepper to taste
Instructions
- Put the potatoes in a sauce pan and add water to an inch above the potatoes. Boil until soft when you prick them with a fork. Maybe 20 minutes or so.
- Dice onion and sauté in butter until golden brown or caramelized.
- About half way through sautéing the onions add the diced red peppers to the same pan.
- When the potatoes are soft, drain, cut in half and put cut side down in another frying pan with a little butter.
- Remove from heat when they are just turning golden brown.
- Put in the same pan with the finished onions and red pepper.
- Grate the cheese.
- Whip up the eggs with the half and half, add salt and pepper to taste.
- Cut up some rosemary and add to the onion mixture along with the eggs.
- Then stir in the cheese leaving a little to one side to garnish the finished frittata.
- Cook on medium heat watching closely and scraping the bottom of the frying pan to pull the curds to the top.
- You can use a 9X13 pan, but I started using one ramekin per person and like it better.
- When the eggs are starting to hold shape but still wet, scoop into the ramekin and fill up to the top.
- Place in a 325 convection oven or 350 regular oven and bake until puffed, about 20 minutes. Let set for about 3-5 minutes and loosen and scoop onto a plate.
- Garnish with a sprig of rosemary stuck in the top and the leftover grated Gouda Cheese.
- (We use herbs out of our garden. Our rosemary bit the dust about a week ago so I subbed in chives for this photo.)
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