I originally wanted to name this Naked Granola, because it is a pretty stripped down version of granola. However, I decided being witty was probably not worth the bizarre comments I would get, so I opted for Plain Granola, which is significantly less provocative, although Applesauce Granola would have also worked.

Granola with lots of nuts and dried fruits is delicious and a great way to start the day, however, there are times when a simple, plain granola is called for. This is especially true for making granola bars, cookies, or toppings that have granola as an ingredient.

You can typically find plain granola down the cereal aisle, however, gluten-free granola is outrageously priced in my opinion. Since it is so easy to prepare at home, it makes perfect sense to whip up a batch and store in your pantry in an airtight container.

And when you make it at home you have complete control of the amount and type of sweetener and fat you add. With very little oil, this is probably the lowest fat granola recipe I have ever had success with, yet it tastes great!

I purposefully make this size batch of granola, so I have enough to make two batches of granola bars (I’ll post the recipe soon). However, you can easily half the recipe if desired.

*I use Bob’s Red Mill brand gluten-free oats.

Plain Granola

You could easily substitute your favorite sweeteners for the ones I chose. For example, I think maple syrup or agave would be nice alternatives to the honey. This is a great basic recipe that can be adapted numerous ways to suit your preferences.

• 5 cups gluten-free oats (I have successfully used regular rolled oats & quick-cooking)
• 1/2 cup brown sugar (not packed)
• 1 teaspoon ground cinnamon
• dash of salt
• 1 cup unsweetened applesauce (if using sweetened, reduce the amount of sugar in recipe)
• 2 tablespoons honey
• 2 tablespoons canola or vegetable oil

1. Grease or spray a 9×13 pan and preheat oven to 300. Place the oats, brown sugar, cinnamon and salt in the prepared pan and stir with a wooden spoon to combine. You can do this step in a bowl if you prefer, but I would rather not wash another dish
2. In a small saucepan, heat the applesauce, honey and oil until hot (it doesn’t need to boil), stirring constantly. Pour the applesauce mixture over the oat mixture and stir until thoroughly coated. Bake in oven for 40-50 minutes, stirring every 10 minutes, until the granola is dark brown; don’t worry if it seems soft, it will harden up as it cools. Remove from oven and allow to cool completely. Store in an airtight bag or container.

 

 

 

Uncategorized applesauce granola, gluten-free granola, low-fat granola

Okay, so it didn’t really dawn on me until I sat down to menu plan that October is almost here. Wow, time really is flying. I better start making some pumpkin goodies, before the season passes me by.

Not only does this week mark the beginning of October, but it’s also the beginning of a new schedule for school/orchestra/music lessons for my teenager. Therefore, this week’s menu is simple, with lots of slow cooker or make ahead recipes.

Here’s the plan. Hopefully I can stay on task, if not we might be eating something really simple like cheese & crackers with some fresh fruit/veggies for dinner. Well, if all else fails, we’ll eat something nice on the weekend.

Hope everyone has a great week and makes the time to create some delicious gluten-free food…myself included

Monday:

Hamburger & Fries

Tuesday:

Slow Cooker Chicken (new recipe)

Wednesday:

Slow Cooker Beef Stew

Thursday:

Almost Famous Salad

Friday:

Rice & Turkey Meatball Soup

Saturday:

Chicken Lasagna

Sunday:

Menu Plan, Uncategorized gluten free menu plan

Not only do kids typically love quesadillas, but they are fun and easy to prepare and are perfect for a Kids Cook Monday. If you haven’t heard of Kids Cook Monday, it’s a campaign encouraging families to set aside one day a week to cook with their kids. And what better time than summer to get in the kitchen with the kids? And although my kids are always milling about while I cook, I have found that planning an official day to help has allowed them learn some valuable food preparation skills!

Quesadillas are a great way to use up leftovers. In this version we used leftover canned beans, a chicken breast, and some cheese.  We opted to make our own simple salsa, which is a great way to use those in-season tomatoes!

Although using a food processor and stove top are definitely tasks for older kids or teenagers, assembling the quesadillas is the perfect job for even the youngest chef.

And before you get to the photos (and yes, there are too many), I must admit my house is a mess, my preschooler dressed herself, and we have stuff everywhere. Just try to focus on the food. Maybe what I really need is a Kids Clean Tuesday : )

Easy Salsa

To make this kid-friendly, you might want to leave out the cilantro.

• 1 clove garlic
• 1/2 onion (we used a sweet onion)
• juice of one lime
• 2 tomatoes, seeded and roughly chopped.
• salt & pepper to taste
• 2 tablespoons chopped cilantro

1. In the bowl of a food processor (we used a mini-food processor) fitted with the blade attachment, carefully add the garlic and onion. Place lid on, and pulse until well chopped. Remove lid and add lime juice and tomatoes, pulsing several times until tomato is chopped, but not liquefied.
2. Carefully remove the mixture form the food processor and place in a small bowl. Taste, add salt, pepper and cilantro to flavor as desired.

 

Quesadillas

Makes 4.

• 1/2 cup canned black beans
• 1 cup grated cheese (we like cheddar or colby-jack)
• 1 cooked chicken breast
• 8 corn tortillas
• salsa and sour cream, optional for serving.

1. In the bowl of a food processor (we just used the same bowl as the salsa), add the beans and pulse until desired consistency is reached. We like them a little chunky.
2. With fingers shred chicken, or carefully chop into small pieces with a sharp knife.
3. Place a couple tablespoons of beans on on tortilla, spreading to cover. Top with some chicken and cheese. Place a tortilla on top, pressing to help it stay together. Repeat with remaining tortillas.
4. Heat cast iron skillet or non-stick pan over medium heat. Place the quesadillas, one at a time, carefully on the hot surface and cook several minutes, or until bottom begins to brown. Carefully flip tortilla over and cook an additional 2-3 minutes or until cheese is melted and tortillas are lightly browned on both sides. Remove to cutting board and slice into quarters. Serve with salsa and sour cream if desired.

 

Cooking With Kids, Kids Cook Monday, Uncategorized kids cook gluten-free

What do you get when you add butter and onions to a hot pan? Sweet and savory caramelized onions, that’s what.

Caramelized onions make a great flat bread or pizza topping, or can be added to many dishes like casseroles and sandwiches. We think they make the perfect addition to almost any Meatless Monday meal.

I have to admit I am not sure what is the correct spelling carmelized or caramelized? Sorry, it seems like people spell it both ways. Either way you spell it, it’s delicious.

Here’s my recipe for how to caramelize onions. Enjoy!

 

Meatless Monday, Uncategorized

Today I did a guest post over at my sister’s blog Lynn’s Kitchen Adventures. It’s a really tasty Tin Roof Fudge Pie. And if you use a gluten-free crust, it’s gluten free!

Uncategorized