Posted on April 24, 2013
My husband is a body builder and works at a gym. Every day I pack him a lunch of boiled potato with egg, a cut up apple and a few granola bars. He needs a lot of food to sustain his workout so we were using a lot of granola bars. I dislike using processed foods, especially in quantity, so I decided to investigate how hard it would be to make my own granola bars. This is what I came up with.
These are so easy and so good for you. I have practiced this recipe many times and I finally figured out the correct ratio of the different ingredients.
To make these granola bars you will need:
- jelly roll pan (approx. 13×18″) or two brownie pans (9×9″)
- parchment paper
- cooking spray or butter wrappers for greasing
- pizza cutter — for cutting the bars
The ingredients you use are mix and match but you need a ratio of: 4:2:2:.5 — 4 cups dry, 2 cups sticky/moist, 2 cups binder, 1/2 cup fat. Here’s a breakdown of what each category can contain:
- whole oats (the most popular and obvious choice)
- puffed rice
- bran flakes
- wheat germ
- flax meal
- pretzel pieces
- nuts: almonds, walnuts, cashews, hazelnuts, pistachios, raw peanuts, macadamia nuts, pecans, soy nuts
- seeds: sunflower, flax, pumpkin, sesame
- dried fruit: banana chips (crushed), raisins, apricots, apples, prunes, dates, cranberries, blueberries, pomegrante
- chocolate chips — white, milk or dark
- butterscotch chips
- toffee pieces
- coconut (unsweetened is better for this)
Binder —the standard recipe is the first option but you can also consider adding:
- 1 1/2 cups lightly packed brown sugar & 1/2 cup honey
- corn syrup
- maple syrup
- butterscotch syrup
- chocolate syrup
- Oil (choose an oil without a strong flavor like canola or grapeseed)
Add Ons — You can also experiment with adding other flavors but keep the ratio constant
- Peanut butter or other nut butters
- Cocoa Powder
So the actually cooking process is simple. This makes approximately 16 bars:
- Preheat the oven to 250° and toast the dry ingredients in a pan, mixing half way through, for 10-15 minute — include the coconut if using that
- After toasting, pour the dry ingredients in a bowl and add the sticky/moist ingredients as well — if using chips (chocolate, etc.), freeze the chips and add them at step 4.
- Heat the fat and binder in a saucepan over low heat until liquid
- Pour fat/binder mixture into bowl with other ingredients — if adding chips, let the mixture cool again and add them right before baking.
- Preheat the oven to 300°. Grease the pan(s) and line with parchment paper, making sure it extends past the edges
- Pour the mixture into the pan(s) and press down with the button of a spatula
- Bake for 15 minutes.
- Remove from oven and let cool until slightly warm to the touch
- Remove bars from pan by sliding knife around the edges and lifting up the parchment paper
- Cut into bars with the pizza cutter — if the mixture is still slightly warm, it is much easier to cut. but, if it is still hot, it will fall apart when removing from the pan so take care.
That’s it, enjoy.
Can you think of another ingredient that I haven’t mentioned? Let me know and I’ll add it.
Posted on December 9, 2012
This a a great recipe that is easy to make and to vary. Similar to latkes but with a different taste. Can be a snack by itself, served with chutney or even ketchup, a part of a brunch, or a side dish. The hot tip is soaking the potatoes first in water first. This removes some of the potato starch first and the potatoes cook faster and crispier. This is true for oven fries as well.
- 3 medium to large white potatoes
- 1 medium sweet potatoes
- 1 large onion
- 3 eggs
- ⅔ cup wheat flour
- ½ tsp tumeric
- 1 tsp yellow mustard seeds
- 1 tsp curry powder
- 1 tsp paprika
- 2 tsp salt
- Cooking spray
- Grate the white and sweet potato. Soak in water with 1 tsp salt. Water should cover potatoes completely for 12-20 minutes. Drain well, pressing down on the potatoes if necessary.
- Preheat oven to 400°
- Grate onion (can be done with a food processor with grater attachment) and add to drained potatoes.
- Add remaining ingredients and mix well. The mixture should be clumpy but not too runny.
- Spray cookie sheets with oil. Spoon potatoes onto cookie sheet.
- Bake patties for approximately 20 minutes, turning once, until browned.
Posted on November 8, 2011
I can’t really take full credit for this recipe but as usual, I added my own touch to the inspiration. This is a classic Indian snack which combines Paneer cheese with a chutney middle and then is battered and f fried. The seeds in the batter is what give it a distinct flavor. One can alter the recipe by changing the filling or the batter but keep the basic components the same. I got my inspiration from this book below which I would highly recommend for anyone interested in Indian cooking, especially vegetarian cooking.
- 1 block of paneer or farmer cheese cut into 1.5″ square x .25″ thick
- Mint or Green chutney (can also substitute pesto for a different flavor)
- ¾ cup Besan (Chickpea) flour or Wheat/White mix works fine too
- 1 egg beaten
- 1 tsp Cumin seeds
- 1 tsp Poppy seeds
- 1 tsp Baking powder
- Pinch of Curry powder
- Pink of Paprika
- Salt & Pepper
- Oil for frying
- Make little sandwiches by spreading the chutney in between two slices of cheese
- Mix the flour, baking powder, seeds and spices together. Add enough water to make a thick batter
- Heat the oil
- Dip the cheese sandwiches in the egg and then the batter
- Fry in hot oil
Posted on May 29, 2011
Above: Finished samosas are really good with mango or mint chutney.
When I use the oven, especially in the warmer months. I have to make use of the whole oven so I feel that heating up the house is worth it. Since I was already making the chicken today, I decided to make samosas as well.
I can’t take full credit for this recipe. I am often inspired by recipes but invariably make it my own. In this case, the inspiration came from Aarti Sequeira’s blog, the host of the new Food Network Show: Aarti Paarti.
I have made samosas many times but have not been 100% happy with the results, especially with the dough. The dough I would make, which was a traditional chapatti dough, was just flour, water, salt and a little oil. It worked fine if I was going to fry the samosas, however, if I tried to bake the samosas, I found the dough too dry.
So I was looking for a good baked recipe and that’s how I found Aarti Sequeira’s blog, So for my version I stayed fairly true to her dough but adapted my own filling but her video is really handy for the folding. Boy did they come out good!
- 1 c white flour
- 1 c cake flour
- 1 tsp salt
- ½ c lowfat buttermilk
- ½ c peanut oil
- 3 russet potatoes
- 1 tsp curry
- ½ tsp tumeric
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp caraway or ajwain seeds
- ½ tsp ground coriander seeds
- 2 tbsp mango chutney
- 1 tsp minced fresh cilantro
- ¼ c chicken broth
- 1 tbsp butter
- For the dough, mix the white and cake flour with the ½ tsp salt, buttermilk, oil and caraway or ajwain seeds
- Knead for 5 minutes
- Let rest for 20-30 minutes
- Peel and boil the potatoes with salt and tumeric. When tender, drain.
- Add butter, chicken broth and mash potatoes.
- Mix in remaining spices, chutney, and fresh cilantro.
- Form the dough into small balls, 1½ inches in diameter. On a lightly floured surface, roll out the dough into thin circles, about 7″ in diameter. Cut into half into two semi circles.
- Place a 1″ ball of filling in each semi circle of dough and fold into triangle. You fold the cuts side up, forming a corner, with the curved sides meeting. Repeat with the other side. Seal well. You will get a triangular shaped pastry.
- Place samosas on a greased cookie sheet.
- Preheat oven to 425 degrees. Cook samosas for 15 minutes.
- Lower heat to 375, turn samosas over and cook for another 10 minutes.
Posted on December 2, 2010
Above: Mojo Sauce with Fried Yuca
- 1 bulb of garlic peeled
- 1 c orange juice or fresh squeezed
- ¼ c lemon or lime juice
- 2 chili peppers with seeds
- salt and pepper
- fresh oregano or cilantro
- ½ c water
- Mix all in a blender until blended well. If you want to use as marinade I use it directly like this. Otherwise in a saucepan on medium-low heat, cook it down for about 15 minutes and then chill. It is a great dipping sauce for fried yuca as shown.