Granola, DIY Style

I like to try things that most people normally buy and am frequently surprised at how easy they are to make at home. Most are not only easy but infinitely better than you can get off the shelf at the grocery. I found granola to be one of those items.

Preparation Notes
When mixing the liquids and spices into the oatmeal mixture there is no substitute for your bare hands. You want to make sure you get an even coating over everything. I prefer my granola on the cooked side so if you like yours more raw then just cut the time down.

Granola
Mix:
3 cups oats
2 cups shredded, coconut, unsweetened
2 cups pecans

Mix:
2 tsp cinnamon
1/2 tsp each: nutmeg, allspice, clove, ginger, salt

Mix:
1/3 cup brown sugar
1/2 cup maple syrup
1 tbl vanilla
2 tbls melted butter, unsalted

Stir the spices into the liquids.
Mix all this into the oats.
Preheat oven to 325
Bake in a thin layer on parchment paper for 35 min stirring half way through.

Italian Garbage Soup

We were hunting around for something new to make and had some odds and ends. I'm not a big fan of Olive Garden but their Tosca Zuppa is pretty good (and would be better with less salt). I decided to look around online for a recipe and it quickly became obvious that this was the Italian version of "Garbage Soup." Every culture has one and they are clearly the invention of over-worked housewives who need to get something on the table. Not surprisingly, they are also some of the tastiest soups around. The potatoes, green beans, thyme, and kale came from Dewdrop Farms in Springboro.

Preparation Notes
This recipe begs to be improvised.  That doesn't mean using substandard ingredients, however. Avoid canned vegetables and bullion cubes if you can. Do not underestimate the importance of deglazing. Getting all the goopy crud off the bottom of the pan will really add depth to your dishes.

Tosca Zuppa
1 small onion, coarsely chopped
2 cloves garlic, minced
2 tbs extra virgin olive oil
1/2# sage sausage
white wine, for deglazing
6 cups chicken stock
1# red bliss potatoes, quartered
2 bay leaves
1# fresh green beans
4 sprigs of lemon thyme
few leaves of kale

Saute the onion in the olive oil until translucent. Add the garlic ans saute a few minutes more. Add the sausage and brown until cooked. Deglaze the pan with the white wine and add the rest of the ingredients except the kale. Cook until the potatoes are to your liking. Season with salt and pepper to taste and stir in the kale.

Summer Salads

Imagine a hot summer day. You've mowed the lawn and done the laundry and there just isn't time to get in the pool. You definitely don't want to be in the house heating up the stove or oven and even normal heavy grill fare seems unbearable. How about just sitting out back on this hot summer evening and eating a cool salad that is both tasty and filling. Here are three to choose from. The cucumbers, mint, basil, and kale all came from Dewdrop Farms in Springboro.

• Cucumber Salad with Chile, Mint, and Basil
• Crispy Kale Salad with Lime Dressing
• Grilled Peach and Mozzarella Salad

Preparation Notes

You can avoid using the stove (and heating up the house) for the reductions by using the small side burner that comes with most gas grills. It would finally give you a reason to use it...

Cucumber Salad with Chile, Mint, and Basil
4 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1/3 cup white wine vinegar
1 tbsp lime juice
1 tbsp fish sauce
2 seeded and minced Thai or Serrano chilies
2 tsp peanut oil
2 tsp sugar
1 tsp salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup coarsely chopped peanuts, toasted

Evenly spread cucumber slices on a cookie sheet covered with paper towels and chill in refrigerator. Reduce vinegar to 2 tbsp (approximately 4-6 minutes on medium-low heat). Allow to cool and then whisk in lime juice, fish sauce, chilies, oil, sugar, and salt. Add mint and basil and toss with cucumbers. Let stand 5 minutes and re-toss. Sprinkle with peanuts. Serves 4-6.

Crispy Kale Salad with Lime Dressing

1-1/2 tbs light brown sugar

1/4 cup lime juice

3 tbs fish sauce

1 tsp minced garlic

1 jalapeno, thinly sliced

24 small kale leaves

1 tbs extra virgin olive oil

3 cups mixed herbs (such as cilantro, mint, and basil)

3 cups mixed shaved vegetables (such as carrots, beets, and radishes)

2 cups pea tendrils, watercress, or baby arugula

2 cups thinly sliced kale leaves

1 cup thinly sliced cucumber

Preheat oven to 250. In a bowl, microwave sugar and 2 tbs water on high until dissolved (about 30 seconds). Cool. Whisk in lime juice, fish sauce, garlic, and jalapeno. Gently toss small kale leaves with oil, salt, and pepper. Arrange in single layer on baking sheet and bake until crisp (about 30 minutes). Mix remaining greens and cucumbers and toss with 6 tbs of dressing. Divide among plates, top with crispy kale chips and drizzle with remaining dressing. Serves 4-6.

Grilled Peach and Mozzarella Salad

5 peaches (not white)

3 green onions, sliced

1/4 cup fresh cilantro, chopped

3 tbs honey

1 tsp salt

1 tsp lime zest

1/2 cup lime juice

3/4 tsp ground cumin

3/4 tsp chili powder

1-1/2 tsp tequila

1/3 cup olive oil

6 oz watercress or baby arugula

3/4 lb fresh mozzarella cut into 16 1-inch slices

extra cilantro for garnish

Peel and chop 1 peach. Cut remaining into 1-inch thick rounds. In food processor, combine shopped peach, green onions, cilantro, honey, salt, lime zest, lime juice, cumin, chili powder, and tequila until smooth. Add oil and pulse until emulsified. Brush both sides of peach rounds with dressing and grill over medium high heat 3-5 minutes on each side. Arrange greens on plates, top with peach rounds and mozzarella slices, drizzle with remaining dressing, and garnish with cilantro.

Never Enough Watermelon

I love watermelon and am always willing to try a new recipe. This one makes for an especially good summer meal.

Basic Preparation
If you don't like arugula (which I don't) any other bitter green will work. This recipe would also likely work with any other summer melon or even peaches. The key is to use ingredients that are in season rather than be a slave to the recipe.

Watermelon Salad with Serrano Vinaigrette

Watermelon Salad
1 medium seedless watermelon
1/2 lb feta
1 serrano chile, thinly sliced
1/4 lb baby arugula
1/2 tsp kosher salt

Cut the watermelon and feta into 16 three-inch squares, each 1/4-inch thick. Gently toss everything, with half of the vinaigrette, in a large bowl. Place some of the greens on each of four plates. On top of the greens on each plate arrange four watermelon slices and top each of those with a slice of feta. Garnish with serrano slices and the remaining vinaigrette.

Serrano Vinaigrette
1/2 cup olive oil
1 tbsp lime juice
1 tbsp champagne vinegar
1 shallot, minced
1 serrano chile, thinly sliced
1/2 tbsp fresh thyme, chopped
1/4 tsp kosher salt

Combine all ingredients and mix until the oil is emulsified.

A Couple of Nice Melon...Recipes

If you happened on this entry because you were searching for lewd pictures then you will be disappointed. On the other hand, if you are looking for some interesting summer recipes...read on!

I love watermelon and am always willing to explore new ways of ingesting it. When I was younger I picked up the habit of just chewing the seeds and swallowing them because spitting them out slowed my WPS (Watermelon Per Second) intake. Once the seedless variety became popular, I was a happy camper.

• Blackened Watermelon Salad
• Watermelon Gazpacho

Note that the salad recipe is an excellent way to use bitter greens.

Basic Preparation

Although these recipes specify watermelon, any watery melon or fruit should work. In particular, the salad would probably be good with peaches. Choosing a watermelon is a tricky business and I've never found a foolproof method. While thumping will tell you if it is ripe, there's no sure fire way of knowing if it is tasty or bland.

Blackened Watermelon Salad
4 servings

1/2 cup balsamic vinegar
4 lbs watermelon, seeded
1/4 apple cider vinegar
1 tbsp honey
3/4 olive oil
kosher salt and pepper
1 tbsp olive oil
4 tsp Old Bay blackened seasoning
6 cups salad greens
1/2 cup glazed pecans
4 tbsp feta, crumbled
1/4 sugar snap peas

Balsamic Reduction:
Reduce balsamic vinegar over medium-high hear to 2 tbsp.

Vinaigrette:
Blend one cup of the watermelon, the apple cider vinegar, and honey until smooth. Slowly add olive oil until emulsified. Season to taste with salt and pepper.

Watermelon:
Cut melon into 12 two-inch squares, 3/4 inch thick. Dust one face with the Old Bay seasoning and sear, seasoning side down, in a light coating of hot olive oil about one minute.

Salad:
Toss the greens, pecans, feta, and peas in a large bowl with the vinaigrette. Separate the salad on four plates, top each with 3 watermelon squares and drizzle with the balsamic reduction.

Watermelon Gazpacho

4 servings

8 cups coarsely chopped watermelon, seeded
1/2 cup fine diced watermelon
4 cups country bread, crust removed and torn into small pieces
1/2 cup extra virgin olive oil
1/3 cup tomato juice
1/3 cup water
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
1/2 tsp cayenne pepper
4 toasted bread rounds
Spicy Hungarian paprika
salt

Puree the coarsely chopped watermelon and strain, reserving the liquid, about 4 cups. Discard the pulp. Puree the watermelon juice, bread, olive oil, tomato juice, water, vinegar, lemon juice, and cayenne util smooth. Season to taste with salt. Chill. Divide into four bowls and garnish with the diced watermelon, bread rounds and a dusting of paprika.

Back to the Grill

We haven't grilled out as much recently and since it has been getting warm in the house I decided it would be a good idea to avoid turning on the oven.

• Chicken with Orange-Honey Glaze
• Grilled Mixed Vegetables with Potatoes

Basic Preparation

I've written a lot in the past about using fresh ingredients as a way to improve the quality of what you make at home. The same can be said for grinding your own spices. With a small, inexpensive spice or coffee grinder you will be impressed with the improved flavor of the spices you use.
When cooking foil wrapped vegetables on the grill, especially potatoes, be sure to get the foil well sealed to allow the heat and steam to build up. If you don't, you are likely to find the starchier veggies underdone while the others may dry out. Never allow glazed meats to cook glaze side down or the sugar in the glaze will crystallize and burn before the meat is cooked through. If you want a little crystallization, apply the glaze at the end and cook with the lid up for a couple of extra minutes when the meat is nearly done.

Chicken with Orange-Honey Glaze
4 servings

3 cups orange juice
5 fresh thyme sprigs
1/4 cup clover honey
3 tbs spicy Hungarian paprika
1 tbs ground cumin
1 tbs dty mustard powder
2 tsp ground fennel seeds
2 tbs canola oil
4 boneless, skinless chicken breasts
Kosher salt and pepper

Combine the juice and thyme in a medium saucepan and boil over high heat until reduced to about 1/2 cup. Remove the thyme sprigs and whisk in the honey and 1/2 tsp salt and 1/4 tsp of pepper.

Stir together the dry spices and 1 tsp each salt and pepper. Brush both sides of the chicken with oil and rub generously with the spices.

Place the chicken on a medium-high grill for about 4 minutes. Turn over and apply the glaze to the top only. Finish cooking for another 4 minutes and until the internal temperature is at the correct temperature.

Drizzle with more glaze before serving.

Grilled Mixed Vegetables with Potatoes

4 servings

4 medium potatoes, sliced, peel on

12 asparagus spears, cut into thirds with the woody part discarded

2 Roma tomatoes, sliced

1 small onion, diced

1 clove garlic, minced

assorted fresh or dried herbs

extra virgin olive oil

salt and pepper

Place the vegetables in a large, shallow bowl and drizzle with olive oil. Toss them with the herbs and the salt and pepper. Place in a piece of aluminum foil about 2 feet long and seal well. Cook on medium-high grill about 20 minutes.

Soup Glorious Soup

It's not often I expect much out of the recipes in the Kroger coupon mailer but this one sounded like it was worth a try. I was not disappointed. The onion, carrots, potatoes, zucchini, parsley, rosemary, and thyme all came from Dewdrop Farms in Springboro, Ohio.

Basic Preparation

Although it might seems expensive, I highly recommend getting a good food processor for blending soups and chopping vegetables. It really does simplify the prep work and reduced the chance of injury, either from slicing your fingers or burning your skin. Whenever recipes call for varying amounts of herb, I always go with the upper number; for salt, I err in the other direction. I also always use reduced sodium stocks if I don't have fresh on hand. Salt is good for enhancing flavor but it shouldn't be a crutch to cover up poor flavor. When you get use to using less, you'll be surprised at how salty typical over-salted fare starts to taste.

White Bean Soup With Vegetables
4 servings

1 tbs extra virgin olive oil
1 large onion, minced
2 medium carrots, chopped

2 stalks celery, chopped
1 medium Yukon Gold potato, chopped
1 medium zucchini, diced
4 sprigs Italian flat-leaf parsley, minced
1/4 tsp each fresh rosemary and thyme
6 cups warm chicken stock
2 1/2 cups white beans soaked and cooked
1 tbs unsalted butter
Salt and pepper to taste

Heat a soup pot over medium-high heat. Add the olive oil and saute the onion, carrot, celery, and potato until they sweat.

Stir in the parsley, rosemary, and thyme. Add the zucchini, stock, and beans. Cook 25-30 minutes stirring occasionally.

Puree to a uniform consistency. Stir in butter and season with salt and pepper. Cook and additional 3-5 minutes.