Wednesday, January 12, 2011


6 cups rolled oats
1 cup wheat germ
3/4 cup raw cashews
3/4 cup raw almonds
3/4 cup raw walnuts
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
2/3 cup canola oil
2/3 cup honey
2/3 cup water
1 TBSP vanilla
1 tsp salt
1-2 cups raisins
[optional 1 cup chocolate chips - which we always add. LOL!]

Preheat oven to 325. Spray two large casserole pans with Pam. Mix oats, nuts, and seeds in a large bowl. Over medium heat, combine oil, honey, water, vanilla, and salt. Bring just to a boil and then pour over oat mixture. Mix well to coat everything.

Spread evenly in pans and bake for 20 minutes. Remove from oven, stire, and bake for another 15 minutes. Let cool and add raisins [and chocolate chips].

Can be stored in a covered container for 5 days in the pantry, 2 weeks in the fridge, and indefinitely frozen.

[This is based on a recipe I found in a LLL magazine many years ago]

Thursday, January 6, 2011

Mutter Without Paneer

My newest Indian Food Experiment - yummy! This is "Mutter Paneer" without the paneer [which is an Indian cheese that I cannot find locally and do not know how to make from scratch!]. Very tasty!

2 medium onions, diced finely
1 jalepeno, finely diced
2 TBSP olive oil
1 TBSP grated ginger root
2 TBSP minced garlic
2 tsp coriander
1 tsp cumin
2 tsp garam masala
1/2 tsp tumeric
1 can of diced tomatoes [you can puree these if you don't like chunks of tomato]
2 cups frozen green peas
1 & 1/2 cup water
salt to taste
1/2 cup heavy cream or plain yogurt

Saute onions and pepper in olive oil till onions are translucent.

Add ginger, garlic, coriander, cumin, garam masala, and tumeric. Saute for one minute.

Add tomatoes and green peas. Bring to a boil, then reduce heat and simmer until it thickens - about 20 minutes.

Add salt to taste and then add cream or yogurt. Stir together, simmer for a couple more minutes.

Serve with rice or naan bread.

[If you have access to paneer, you can slice up about 18 oz of paneer into chunks, saute in oil till golden, and add to the dish].