Homemade Salty and Sweet Granola

Makes One Gallon of Granola

Homemade Salty and Sweet Granola 

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Makes 1 gallon

8 cups Old Fashioned Whole Oatmeal (do not use quick-cook)
1½ cups salted Almond ( I used whole and cut them up, you can use sliced almonds)
1½ cups salted Cashews, cut up
1½ cups Unsweetened Coconut, flakes or shredded
1½ cups Dried Apple pieces
½ cup Canola Oil
½ cup Brown Sugar
¼ cup Maple Syrup
¼ cup Molasses
½ tsp Sea Salt
1 cup Golden Raisins
1 cup Dried Cranberries
¾ cup Sunflower Seeds, salted and roasted
1 Tbsp ground Cinnamon
2 tea ground Ginger

Preheat oven to 250 degrees F.  Put one rack on lower part of oven and another rack above in the center of the oven.

In large bowl combine oats, nuts, coconut, brown sugar, cinnamon, and ginger.  

In separate bowl mix together canola oil, maple syrup, molasses, and sea salt.

Mix together the liquid into the dry and combine well.  

Spread out the mixture on to 2 large sheet pans.  Place pans in oven, one on each rack.  Bake for 40 minutes, then remove, stir and put back in oven; switching the pans so that they can cook evenly. Bake another 40 minutes or until golden brown.  

Remove from oven, let cool for 15 minutes.  Place granola in a very large bowl and mix in dried cranberries, dried apple pieces, golden raisins, and sunflower seeds.  Toss well to combine and let cool for at least 1 hour before placing in to gallon jar with tight fitting lid. 

Black Bean Sweet Potato and Wild Rice Chili

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Servings: 10

3 cups Black Beans, cooked, reserve some liquid

4 cups Vegetable Stock

3 cups Tomatoes, cut in large chunks

2 large onions, diced

1 cup diced red, yellow, orange and or green Bell Pepper, diced

3 Sweet Potatoes, cubed (about 3 cups)

4 stalks Celery, diced

2 Poblano Peppers, diced

4 Garlic Cloves, minced

2 teaspoons Oregano, dried

4 tablespoons California Chili Powder

2 tablespoon Smoked Chipotle Powder

2 tablespoons Cumin powder

1½ cups Wild Rice, uncooked

1 tablespoon Olive Oil

1 teaspoon Sea Salt

1 teaspoon Black Pepper

4 cups water, or as needed

Cilantro leaves (optional)

Avocado, diced (optional)

Heat olive oil in a 8 quart stock pot and sauté the chili powders and cumin, add the onions, celery, poblano and bell peppers, and garlic; cook about 5 minutes.  Add the cubed sweet potato, wild rice, oregano, tomatoes, and vegetable broth, along with 4 cups of water.  

Cover and cook on a low simmer for 1 hour, stirring occasionally, add water if necessary to keep the consistency of chili; the wild rice will soak up a lot of liquid.  Add the cooked beans with their liquid and simmer additional 1-2 hours. Season with Salt and Pepper.  When you serve, top each bowl with cilantro and avocado. 

You will not miss the meat at all in this chili.  The wild rice puffs up and looks a lot like ground beef, and adds great texture too.

I added a couple of dried Anaheim Chile Peppers to the pot while simmering, then removed at end of cooking.

Red Quinoa with Persimmons, Black Beans, Golden Raisins and Pomegranate Vinaigrette

Red Quinoa with Persimmons, Black Beans, Golden Raisins and Pomegranate Vinaigrette

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Serves 8

2 ½ cups cooked Red Quinoa

3 Fuyu Persimmons, cut into ½ inch dice

½ cup Golden Raisin

1 cup cooked Black Beans, rinsed and drained

Vinaigrette

2 Tablespoons Fruity Olive Oil

3 Tablespoons Pomegranate Vinegar ***

2 Tablespoons Honey

1. Place vinaigrette ingredients in a 2 quart bowl and whisk until honey is well blended.  

2. In same bowl add quinoa, golden raisins, black beans and persimmons.

3. Toss well to incorporate the vinaigrette.  Serve now, or cover and refrigerate. I find this to be best if brought to room temperature before serving.

***I found the Pomegranate Vinegar at Trader Joe's; you could substitute any fruity vinegar.

Persimmon Salsa

This recipe has been in my collection for some time now and I am not sure where I first found it.  It is one of my favorite salsa recipes and now that Persimmons are in season, you will want to put this one on the list to make.       Click Here for Printer Friendly Copy

Persimmon Salsa

Yield: Makes about 1 3/4 cups

Spoon this refreshing condiment over grilled fish or scoop up yummy bites with tortilla chips.

• 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
• 2 tablespoons minced white onion, rinsed, drained
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1 tablespoon minced fresh basil
• 2 teaspoons minced seeded Serrano chile
• 2 teaspoons minced fresh mint
• 1 teaspoon minced peeled fresh ginger 

Mix persimmons, onion, lime juice, basil, Serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) 

Fresh Basil and Mint from the Garden

I am growing ginger now!

Everybody in the Pool!

 Now all you need is some fresh made tortilla chips or some grilled fish and you are ready to dig in!