Granola—to go along with Greek yogurt

When I was a junior in college, I had the opportunity to take a trip to Greece with my aunt.  Besides the amazing scenery (see below), one of the things I remember the most was the delicious food.  I don’t think that feta cheese or olives have ever tasted so good as they did there.  One of the other foods that I remember trying was the Greek yogurt that was served each morning for breakfast.  I can barely choke down regular yogurt (texture thing), but I remember really liking the texture and flavor of Greek yogurt.  Lo and behold, more than 5 years later (ee!), Greek yogurt has become the hip new thing.  I’ve figured out that I really like Greek yogurt for breakfast, mixed with fruit and granola.

Not every day of course….a girl has to work some cinnamon roll scones into the breakfast rotation.

I found a recipe that I really like for making granola at home, instead of buying it at the store.  I suppose that it’s probably more cost effective, but my real motivation is being able to choose what goes in it.  It takes too much time to pick out all the raisins in some store-bought granola if you don’t want to eat them (true story).  Enjoy!  And thank you for reading.

Ingredients
3 cups rolled oats
1 cup walnuts,  chopped coarse
1/2 cup slivered almonds
1/4 cup sesame seeds (I omitted)
1/4 cup sunflower seeds
1/2 cup unsweetened shredded coconut (I omitted)
1 cup raisins (I omitted)
1/3 cup vegetable oil
1/4 cup maple syrup
1/4 cup honey

Directions
1. Preheat your over to 325 degrees.

2. In a large bowl, mix together the oats and the mixture of nuts and/coconut that you want to include.

3. In a saucepan over medium heat, heat the oil, maple syrup and honey.  Once it is warm (not boiling), pour over the oat and nut mixture and stir to coat.

4. Spread the mixture over a rimmed cookie sheet.  Make sure that it is as evenly distributed as possible.

5. Bake for about a total of 15 minutes, until the granola is lightly browned.  Make sure to stir every 5 minutes as it is baking.

6. When the granola is finished cooking, removed from the oven and mix in the raisins if you are using them.

7. Let the granola cool and use a wooden spoon to break it up into small pieces.  Store in an airtight container.

Source: The America’s test Kitchen Family Cookbook

there are even cats in Greece!

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Biscuits Supreme

I love these little biscuits.  My mom would make these when we were little for dinner, so I very much associate them with my childhood.  They have a handful of wheat germ in them, which gives them a really interesting, kind of nutty flavor.  I haven’t tried toasting the wheat germ before I add it, but I think that it would be another way to bring out that flavor.  Make some today!  Then freeze the extras so you always have one on hand for dinner or breakfast.  Enjoy!  And thank you for reading.

Ingredients
2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup butter
2/3 cup milk
handful of wheat germ

Directions
1. Stir together flour, baking powder, sugar, cream of tartar and salt.  Cut in the butter with your fingers until the mixture resembles lumpy crumbs.

2. Make a well in the center and add the milk all at once.

3. Stir, just til dough clings together.

4. Knead gently on a lightly floured surface for 10-12 stokes.  As you are kneading, add in the handful of wheat germ.

5. Drop spoonfuls of dough onto a lined baking sheet.

6. Bake for 10-12 minutes at 450 degrees till golden brown.

7. Cool on a wire rack.

Source: My mother.

at her favorite spot, the bathroom radiator, waiting for the shower to turn on.