One of the very nice things about our particular CSA is the apple cider included every week. This farm really has an orchard (you may have seen the entire bushel of extra apples we bought?) and the cider changes a bit every week as the apples change with the season before getting picked. So between the apples and apple cider in the box and the old-fashioned rolled oats rattling around the pantry, we pretty much had everything to hand. I think next time I should let it go a bit longer for more crunch but I do like this snack as is.
If you’re looking for a thick granola where things stick together, this is not the one for you. This is more crumbly and individual.
Apple Cider Granola
Original found LastIngredient
Makes 3 cups
Recipes left to try (& copy…): 15; Snacks: 1 recipe left
- 1 largish apple, preferably tart
- 3 cups old fashioned rolled oats
- 1 tsp ground cinnamon
- 1/2 kosher salt
- 1/2 cup walnuts, or other nut you like
- 1/4 cup honey
- 1/2 cup apple cider
- 1 tsp vanilla extract
- Preheat the oven to 225°F and line a couple of sheet pans with parchment.
- Slice the apple as thin as you can, preferably to 1/8 inch with a mandolin. Lay them out as a single layer on the sheet pans and bake until dried and brown, about 1.5 hours. Set aside to cool before roughly chopping.
- Increase the oven to 300°F. In a large bowl, combine the oats, cinnamon, salt, walnuts, honey, cider, and vanilla. If the apples are not completely dry, chopped them up and mix into the granola. Spread onto the mixture onto the sheet pants.
- Bake for 15 minutes, then toss and return to the oven. Continue baking until golden brown – check every 5 minutes to make sure the granola does not burn. Allow to cool, then add the apples if not already mixed in.
- Eat and store the excess in an air tight container.
I’ve never (to my memory) made sugared nuts before and, given how much work I’ve done before toasting nuts thought it was gonna take around half and hour in the oven. Yeah, I’ve got issues with toasting nuts – it always feels like it takes longer than it actually does – probably ’cause I’m standing there the entire time. These sugared pecans are some of the fastest things I’ve ever made.
3 minutes to melt butter in the microwave, assembling the other ingredients meanwhile.
1-3 minutes mixing things.
10 minutes (total) in the oven.
And they are utterly addictive. Do not bring into the home of anyone on a diet. These wreck self-control. Assuming you like pecans.
We’ve finally used the ‘candy crusher’ feature on our ice cream maker (thank you cousins!) to chop these into pieces going into some very vanilla ice cream. Adam got the good stuff – real cream.
I think they are a tiny bit too spicy and Adam loves them as is – so, again, please figure out how much cayenne pepper you want to use. I feel like I’ve been saying that a lot recently…
Oh and I am totally filing these under Desserts, not Snacks, whenever I get them copied out.
Original from FoodFanatic.com
Recipes left to try (& copy…): 33; Snacks: 3 recipes left
- 3 cups pecan halves
- 2 tbsp butter, unsalted
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/2 tsp cinnamon
- 1/8-1/4 tsp cayenne pepper, or to taste
- Preheat the oven to 350°F. Melt the butter in the microwave on low. Line a baking sheet, jelly roll pan, or other baking pan with sides (no half sheets please) with parchment paper or aluminum foil; you’ll have crispier pecans using foil.
- Stir together the pecans and melted butter in a medium bowl until completely coated. Add the brown sugar and stir again until you get an even coating.
- Transfer the pecans to the baking sheet and bake for 5 minutes.
- Meanwhile, stir together the white sugar, cinnamon, and cayenne pepper in the same medium bowl.
- Remove the pecans from the oven and return to the medium bowl. Stir until the pecans are well coated with the sugar mixture. Return to the baking pan and bake for 5 minutes.
- Remove the pan from the oven and allow to cool completely in the pan. Enjoy!
Things I learned while making avocado sushi for the first time:
1) Avocados are easy to peel for about the first 3/4ths of the fruit. Then you’re holding the interior flesh trying to grip without crushing while using a peel on the remaining 1/4th of the fruit. Let’s just say I found that to be an … interesting experience. And no, I did not drop the avocado which was successfully peeled 🙂
2) After cutting kind of half moon shapes of avocado, laying that slice on its side and cutting match-stick like slivers makes rolling sushi much, much easier.
3) Rolling sushi is tricky and I should remember that I own a sushi rolling mat. Given that I got it 8 years ago as part of a kit and haven’t used it since (I think), I’m forgiving my self for forgetting that. Even if it would have made my life easier. Oh well, the nori mostly held onto itself.
4) I like nori (seeweed sheet) and avocado – both individually and together.
5) Excess avocado smushed into not-quite-enough-rice-to-cover-another-sheet if tasty and quite filling.
6) Slicing rolls into individual pieces is hard, even with a good chef’s knife and cleaning the blade in cold water every so often. I’m betting there’s a trick to this I don’t know.
7) Inside out sushi (with the rice on the outside of the roll) is also very difficult but provides an excellent excuse to slice up the roll and eat immediately. Obviously I must destroy the evidence of unsuccessfully rolled sushi 😀
So I think the most challenging part of this recipe (and possibly any sushi recipe I attempt) is the rice. I know I find rice a bit difficult. If you have a pot with glass lid of the appropriate size for making rice – USE IT. So helpful to be able to see the water level in the rice without taking the lid off. Definitely rendered a few pots too dry from taking the lid off or burnt from not taking it off to check soon enough. Although you with working noses would probably be able to smell the burning starting.
Simple Avocado Sushi
Original from Wassims Cuisine which I seem to no longer be able access….
Recipe Count – 8 left
Section Count – Black Binder: 5 more left, Subsection – Appetizers: 1 more (Pan-fried sweet potato and pork dumplings)
- 2/3 cup / 140 g white rice
- 3 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 ripe medium-large Avocado
- Wash and rinse the rice with cold water 4-5 times (this is important to getting the rice sticky). Cover with large amounts of water and boil until done, 10 – 15 minutes; this will be less time than called for on the rice packaging. Strain in a fine mesh strainer, transfer to a bowl and add the vinegar, sugar and salt. Mix gently with a fork without mashing until it begins to clump. Leave to cool.
- Peel the avocado and slice into long, thin pieces.
- Cur nori in half and set on a work surface with the smooth-shiny side down. Spread a layer of rice over 3/4th of the sheet. Lay strips of avocado up to the edges. Roll and slice into 8 pieces. Repeat with remaining 1 1/2 sheets of nori