Rachel Robin's Nest

Crafts, Projects and Recipes to Help Feather Your "Nest"

Homemade Granola April 30, 2013

Filed under: Recipes — raediantphoenix @ 9:46 pm
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As you read in my Back to Basics post, I’m trying to be more eco-friendly, more healthy and more self-sufficient.  With that in mind, I present this recipe for Homemade Granola with no refined sugars.

When you think granola, you usually associate it with “healthy.”  And when made properly, granola can have a great balance of whole grains, protein and carbohydrates which provide a nutritious, healthy snack, especially when combined with yogurt or fruit.  However, most commercial granolas are high in processed sugar and carbohydrates.  They also get a bad rap for being high in fat, however the fat should be good, heart healthy fat from nuts.

This recipe, which I got from The Paper Mama blog, is granola as it’s intended to be.  Full of almonds, sunflower seeds and oats, and sweetened with honey and no sugar-added applesauce, it’s absolutely delicious.  I love to put some in my yogurt to give it some crunch and extra protein.

Homemade Granola (via The Paper Mama)

Ingredients:

  • 7 cups old-fashioned oats*
  • 1.5 cups slivered almonds (can be food processed to make smaller pieces)
  • 0.5 cups shelled sunflower seeds (can bee food processed to make smaller pieces)
  • 1.5 cups shredded coconut**
  • 3 T cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground ginger
  • 3 T pure vanilla
  • 1.5 cups no sugar added applesauce
  • 1/4 cup honey

Directions:

Preheat the oven to 275 degrees.  Combine all the dry ingredients in a large bowl.  Combine all wet ingredients in a separate bowl.  Add wet ingredients to dry and mix well.  Granola should be slightly moist.  If it seems dry, add a little more applesauce

Divide the granola between 2 baking sheets and spread it out evenly.  Bake for 40-50 minutes, stirring every 10 minutes to ensure even cooking.  Allow to cool completely before storing.

* I used quick-cooking oats.  They’re smaller and lighter, and didn’t get particularly crispy, so I think I’ll try old-fashioned oats next time.

** I forgot to put the coconut in!  I was so sad because I didn’t realize until it was done cooking.  It still tastes wonderful, but I think the little bits of toasted coconut would really kick it up a notch.

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Sunday Brunch: Shirred Eggs and Bacon April 13, 2013

Filed under: Recipes — raediantphoenix @ 11:09 pm
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This is a recipe that I had been meaning to try for ages.  Ben is actually the one who told me about it, and I wasn’t sure that it sounded all that delicious.  Cream, cheese, spices, eggs and crumbled bacon all cooked together in the oven.  OK, actually that does sound good, but I was a bit put off by the cream.

Anyway, a few weekends ago I decided to finally give it a try, and holy cow am I glad I did!  This is sort of a do-what-you-feel and use what you have recipe.  I didn’t measure anything.  You can make a whole dish of eggs if you have company or just a couple for you and your sweetie.  I served mine with bacon and toast.

You will need eggs, cream, cheese, spices (I used chives, crushed red pepper flakes, salt and pepper), butter, and if you want, cooked, crumbled bacon.

Generously grease a glass baking pan with butter.  Then, pour in just enough cream to cover the bottom of the pan.  Crack your eggs directly into the cream, making sure to keep the yoke in tact.  Since I made four eggs, I attempted to keep them somewhat evenly spaced in the pan.  Next, sprinkle the cheese, spices and bacon over the top.

Bake at 350 degrees for about 20 minutes, or until the eggs are cooked to your desired done-ness.  I like mine cooked completely through so I leave them in a bit longer.  The cream actually solidifies as well, so you can cut out individual portions for plating.

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You could also use individual ceramic ramekins if you want to get fancy for a brunch party or something.  Try using different cheeses, spices, herbs and add-ins to mix it up and find your favorite version of Shirred Eggs.

 

Crock Pot Beef Stroganoff November 26, 2012

Filed under: Recipes — raediantphoenix @ 4:11 pm
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There’s just something so homey about Beef Stroganoff.  The smell of it simmering away makes me feel super contented.  The funny thing is, when I was a kid, I wouldn’t go near the stuff.  On the nights my dad made it, I would cook myself a grilled cheese and shake my head at how anyone could find that grayish slop at all appealing.

When I moved in with Ben and started cooking more, I really wanted to find a great recipe for Beef Stroganoff.  I did some research online and started experimenting, but the biggest problem I had was getting the meat nice and tender.  The next logical step then, was to try making it in the crock pot, so once again I went to the wise and all-knowing Internet for help.  Do you have any idea how hard it is to find a crock pot Beef Stroganoff recipe that doesn’t call for canned cream of mushroom soup?

First of all, I LOATHE mushrooms.  With a passion.  Secondly, I prefer for my foods to be made from fresh, real foods, not cans, whenever possible.  So I kept searching and found what I thought would made a pretty decent start.  Then I winged it ;)   The result is a creamy, rich, and slightly more robust than usual sauce, and cooking it in the crock pot all day really takes care of the meat tenderness issue.

Crock Pot Beef Stroganoff (adapted from Cooks.com)

Ingredients:

  • 2 lbs beef stew chunks (we bought a really big, cheap roast and cut it up)
  • 1 large onion, chopped
  • 1 clove fresh garlic, minced
  • 2 tsp salt
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1 cup beef stock
  • 1/2 cup red wine
  • 3 tbsp tomato paste
  • 1 cup sour cream, blended with 3 tbsp flour

Directions:

Sear beef in a hot skillet, browning all sides.  Then, place all ingredients in crock pot and cook for 8-10 hours on low.  Serve over egg noodles.

I really like to add red wine to my Stroganoff.  It adds a depth and richness to the sauce, and also turns it a fun purply color.  If you like mushrooms, go ahead and add 1/2 cup sliced.  I know they are very traditional in Stroganoff, but I simply can’t stomach them.

Bon appetit!

 

Hearty Vegetable Stew October 22, 2012

Filed under: Recipes — raediantphoenix @ 5:59 pm
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If you’re like me, you probably have a bunch of vegetables in your refrigerator.  You bought them with the honorable intention of eating lots of fresh produce to be healthy.  You went home from the grocery store feeling smug about how healthy you would be eating over the next few weeks.  And then you promptly forgot all about the veggies because you got distracted by pizza and pasta.  And all of a sudden, you’ve got a bunch of stuff that’s about to go bad.  What to do?

Make stew, of course!  It’s fast, easy, and totally customizable to whatever you have around.  I usually make this every few weeks to use up leftover produce.

Vegetable Stew

Sorry for the poor quality-these are from my phone!

Ingredients:

  • 4 summer squash (or 4 zucchini, or 2 of each if you can get ‘em!)
  • 3 green bell peppers
  • 3 cloves minced garlic
  • 3 yellow onions
  • 3 carrots
  • 3 celery stalks
  • 1 28-oz can of diced tomatoes
  • 1 tsp cumin
  • salt and pepper to taste
  • pinch red pepper flakes

Directions:

1.  Roughly chop veggies

2.  Heat some olive oil in a large sauce pot, and add garlic and carrots.  Saute for a few minutes to give the carrots time to soften, then add the rest of the ingredients.

3.  Cook on medium heat until all veggies are soft, stirring occasionally.  Serve over rice, quinoa or noodles

This has become one of my favorite meals.  Some great additions would be eggplant, fresh parsley or potatoes.  Yum!

 

Savory Lentil Soup October 14, 2012

Filed under: Recipes — raediantphoenix @ 3:06 pm
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Fall has officially hit in New England!  The leaves are changing, there are pumpkins EVERYWHERE, and there’s a definite nip in the air.  Fall is my favorite season, because I can bring out my scarves and boots, and eat warm, savory, hearty foods like soups, stews and chili.

The other day, I happened to eat a can of Muir Glen Organics Savory Lentil Soup and it was DELICIOUS.  Slightly spicy and extremely filling.  I checked the ingredient list and found that it was fairly simple, so I decided to try and replicate it myself.  The results were (if I do say so myself) excellent!  This is a perfect warm up soup for fall and winter.  Also, one batch made enough for both myself and my man to have for dinner one night, and lunch the next two days!

Rachel’s Savory Lentil Soup

Ingredients:

  • 12 cups chicken (or veggie) broth
  • 3 tbsp tomato paste
  • 1 cup lentils
  • 3 carrots
  • 3 celery stalks
  • 2 onions
  • 3 cloves garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • salt and pepper to taste

Directions:

1.  Peel and dice vegetables.  Place in oiled pan with garlic and saute until soft

2.  Put broth, veggies, paste, lentils and spices in a large pot.  Bring to a boil, then reduce heat and simmer for about 45 minutes, or until lentils are tender

3.  Discard bay leaf before serving

And there you have it!  Easy, cheap and delicious!

 

Pumpkin Snickerdoodles September 23, 2012

Filed under: Baking,Recipes — raediantphoenix @ 5:08 pm
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Aaaah fall.  My favorite season.  Today, the high temp is 70*.  There’s a lovely breeze with just a hint of a chill, the sun is shining, and the sky is that perfect fall shade of cornflower blue.  Delightful!

I spent about 2 hours the other night pinning fall recipes, decorations and gifts on Pinterest.  In fact, I finally created a board just dedicated to Fall, because, well, why not?

One of the things I pinned to my “Fall” board were these Pumpkin Snickerdoodle cookies, and I simply had to bake some up today.  P.S. go check out A Bitchin’ Kitchen now, she’s got a great fall recipe roundup!

Pumpkin Snickerdoodle Cookies (via A Bitchin’ Kitchen)

Ingredients:

For the cookies:

  • 3 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup dark brown sugar (I only had light brown-it worked)
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla

For the coating:

  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • dash allspice

Directions:

In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg.  Whisk to evenly distribute.   In a large bowl, cream together butter and sugars.  Beat in pumpkin, then egg and vanilla.  Stir in dry ingredients until just combined.  Don’t over-mix!  Cover dough and refrigerate for one hour.

Preheat oven to 350*.  In a small bowl, whisk together the coating ingredients.  Scoop small balls of dough and roll in coating mixture.  Place dough balls on prepared baking sheets.   Dip the bottom of a glass in water, then in the coating mixture, and use the glass to press dough balls flat.  Re-sugar glass as needed.  Bake for 10-12 minutes (mine went for 13, but I tend to make big cookies) or until centers are set.  Cool on wire racks.

I have to say, these cookies are awesome!  I’ve always been partial to Pumpkin Chocolate Chip Cookies, but these are less cakey, more dense and the spices are a cross between pumpkin pie and Christmas.  They’re very moist and absolutely delicious!

 

DIY Gift Idea: Spice Rubs August 13, 2012

Filed under: DIY,Recipes — raediantphoenix @ 1:13 pm
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Well guys, my Mini Caprese Salad Bites post was a record breaker–most likes, most follows, and most views of any day so far.  Wow!  Thanks!  I’ll try to keep the good content coming.  Ben will be away on a business trip for the next three days, so I’ve got LOTS of projects planned to keep me busy!

My dad is incredibly difficult to buy gifts for.  99.9% of the time if you say, “Hey Dad, your birthday/Christmas/Father’s Day is coming up.  What can I get you?” he’ll say, “Nothing.”  He doesn’t want anything, doesn’t need anything, doesn’t want us to spend money on him.  The other 0.1% of the time he’ll want something really obscure and expensive, like a device that transfers vinyl records to digital that you can only get from some really sketchy online vendor for $150.

Dad has lots of hobbies, but I don’t know anything about fishing, or golf, and he owns and/or has already read so many books that finding something new is always a challenge.  But one thing my dad and I have in common is that we both love to cook.  Growing up in my household, Dad did all the home-cooking, not Mom.  And he instilled in me a love of crafting truly delicious, comforting and interesting food.  So I knew just what to do for his birthday this year.

Many, many moons ago, I came across this post on making spice rubs as a “Man Gift.”  I pinned it, thinking it was a great idea to just make some rubs for myself.  But when Dad’s birthday rolled around this year, I remembered the spice rubs, and got to work.  I made three different ones, but there are a million and one recipes out there, so hit up Google and make as many or as few as you like for the chef in your life!

DIY Spice Rub Gifts

Please forgive my horrible photography skills

Salt-Free Herb Rub

  • 2 tbsp rosemary
  • 2 tbsp thyme
  • 1 tbsp tarragon
  • 1 tbsp black pepper

Cajun Rub

  • 2 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp cumin
  • 1 tbsp brown sugar
  • 1 tbsp salt
  • 1 tsp coriander
  • 1 tsp thyme
  • 1 tsp cayenne pepper
  • 1/2 tsp garlic
  • 1/2 tsp allspice

“Heart of Darkness” Blackening Rub

  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp oregano
  • 1 tbsp black pepper
  • 1 tbsp salt

I got my little spice jars for a dollar apiece at the dollar store, but if you want to, you can use recycled jars, small mason jars, or even small tins.  Just keep in mind that you may have to double or halve the recipes in order to appropriately fill your chosen container.  For mine, I tripled the Blackening (so there was a little left over for me!) and the Salt-Free rubs (just enough to fill) , but one was enough of the Cajun rub, since it had a lot more ingredients.

I love to put the Blackening rub on fish, or sprinkle it on burgers.  The Salt-Free is great for poultry, and the Cajun rub would be amazing on some pork chops.  Yum!

 

 

Mini Caprese Salad Bites August 10, 2012

Filed under: Recipes — raediantphoenix @ 1:03 pm
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In New England, in August, when it’s 95* out with 95% humidity, the last thing on this earth that I want to do is turn on my oven.  Every night, making dinner is a struggle.  There are some nights when I just eat cheese and crackers because the thought of making my apartment even hotter is just too much.

But a delightful, fresh, and delicious option for those too-hot-to-cook nights are these Mini Caprese Salad Bites.  Fresh cherry tomatoes, mozzarella cheese, and basil come together with balsamic vinaigrette to create melt-in-your-mouth perfection, no cooking required!  These are ridiculously easy to make, if a little time-consuming to assemble.  But the result is so pretty and so tasty, they’re totally worth it!

Mini Caprese Salad Bites

Ingredients:

  • 1 pint cherry tomatoes, rinsed
  • 1-8 oz block of mozzarella cheese, cubed
  • Bunch of fresh basil, rinsed and patted dry
  • Balsamic vinaigrette
  • Toothpicks

Directions:

  1. Halve the tomatoes horizontally*
  2. Pluck individual basil leaves–pick nice, full, pretty ones, and remove the stems
  3. Assemble the mini skewers–spear one half of a tomato on a toothpick, with the cut side facing up.  Then, spear a basil leaf close to the stem end.  Next skewer a cube of cheese.  Wrap the basil around the cheese and skewer the tip end.  Cap it all off with another half a tomato
  4. Repeat until you have used all the tomatoes
  5. Place finished bites in a deep container, and drizzle balsamic vinaigrette over all, making sure to get some on each bite.
  6. Let sit for about half and hour to let the flavors mingle

And there you have it!  Simple, pretty, and delicious!  Also, you can adapt the recipe as a sandwich.  Just get full-sized tomatoes, and lay slices of tomatoes, mozzarella and basil on some panini bread and drizzle with balsamic.  Yum!

*If you are like me, and hate tomato seeds and juices, pop the halved tomatoes into your salad spinner and whing them around a bit.  It won’t get all the seeds, but it will get a pretty good chunk of them.  Just don’t spin them too much, or you’ll bruise them.

 

BBQ Lentil Burgers August 3, 2012

Filed under: Recipes — raediantphoenix @ 11:54 am
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Ah, summertime.  Official grilling season.  There’s nothing quite like a meal cooked over an open flame.  Those charcoal briquettes really impart a special flavor to the food.  However, all to often we get stuck in the burger and hot dog rut, because they’re classic, simple, and easily available.

But this summer, I wanted to try a little something different.  Also, I’ve been on a major health kick, and trying to do at least one meat free dinner each week, both for my health and the health of my wallet.  Meat is expensive!  But I digress.  After some poking about on the internet, I found a really easy, simple recipe for lentil burgers.  It was actually a little too simple, in my mind, and would likely be very bland, so I doctored it up a little bit.  The results were quite delicious.  The lentils actually have a very dense, almost meat-like texture, and take on the flavor of whatever you add to them, so they make a great burger.  Give them a try!

BBQ Lentil Burgers

Ingredients:

  • 3 cups cooked lentils (1 1/2 cups dry)
  • 3 large eggs
  • 1/2 teaspoon sea salt
  • 1 onion, finely chopped
  • 1 cup bread crumbs
  • 3 tbsp BBQ sauce (I love Sweet Baby Ray’s)

Directions:

  1. Combine eggs, lentils, salt and BBQ sauce in a blender or food processor.  Puree until the consistency of runny hummus
  2. Pour into a mixing bowl and mix in the onions and breadcrumbs.  Let sit for a about 10 minutes so that the bread crumbs can soak up some of the moisture
  3. Form into 12 smallish patties
  4. Pan fry, or grill until the patties are browned and crisp on the outside and heated all the way through

If you want the basic lentil burger recipe, omit the BBQ sauce and add another egg.  This is the starting point, and you can add any flavors or extras you want.  I think they’d be great with some black beans mixed in as well, and maybe with some chili powder and served with cheddar cheese and onion for a southwestern burger.

What combinations did you come up with?

 

Summery Cake Mix Cookies July 26, 2012

Filed under: Baking,Recipes — raediantphoenix @ 1:22 am
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I’ve lived in Boston for almost 2 years now, and it’s taken me this long to get down to the Esplanade along the Charles River.  All I can say is, I wish I’d gotten there sooner!  Sail boats, kayaks and stand-up paddleboarders zip up and down the river, people and dogs jog along the paths, there are food vendors (Italian sausage and peppers, yum!), and there’s even a concert shell where they have live music!

Ben and I went for a picnic this past Saturday and it was absolutely lovely.  We filled the cooler with snacks, water and gin and tonics (shh, you’re not supposed to drink in public!).  I decided that we were going to need a sweet treat, so I whipped up some cake mix cookies using this box of Pink Lemonade Cake Mix I got on clearance for a whopping $0.62.

If you read my post on the Strawberry Cake Cookies, then you know that these cookies are quick, easy and delicious.  And the pink lemonade flavor was the perfect addition to our picnic.  Go grab some and try it out for your next picnic or barbecue!

Summery Cake Mix Cookies

Ingredients:

  • 1 box Pink Lemonade Cake Mix
  • 1/4 cup flour
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 egg

Directions:

  1. Preheat oven to 350 degrees
  2. Mix all ingredients well
  3. Spoon by tablespoon onto a baking sheet and bake for about 14 minutes, until the bottoms are just lightly brown
  4. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely

 

 
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