Rawnola

Now don't be intimidated by all the step's. If you are really not concerned with the RAW deal then you can do what I did. I take any RAW nuts that I want to use. Slightly chop to desired pieces and then mix with date mixture. I spread onto parchement covered baking sheets and bake in oven on lowest temp. for 45 minutes...

I also added some raw Oatmeal to the nuts. It makes for an awesome variety...I can't keep this in my house for any lenght of time..It is soooooo good.

RAWNOLA

 This delicious rawnola is naturally sweetened with raw dates and honey and the hint of the fresh vanilla gives a unique flavor with each mouthful. I love to snack on this when I have a "sweet craving" or just needs somethin' crunchy.

This granola is 100% raw, dehydrated at the low temperature of 105F. Enzymes are said to withstand a food temperature of no higher than 118F. If you do not have access to a dehydrator you may make this in the oven at the lowest temperature possible. OR you can do this au natural and dry the rawnola in the warm sun outside (protected from unwanted pests of course!)

HOW TO SOAK

Soaking is extremely easy and takes just a few minutes. You MUST start with raw nuts. Pour the nuts or seeds in bowls (do not mix different types of nuts or seeds because they all require different amounts of soaking times). Cover the nuts/seeds with warm, filtered water (I pour filtered water in a tea kettle and heat until warm, not hot!). Cover the bowl with a paper towel to keep the buggies out and leave alone for the appropriate time. If you notice the water being absorbed feel free to add more warm water to keep them covered. Once your seeds/nuts are done soaking drain the water and rinse well with cold water. Dry the nuts completely either on the counter, in a dehydrator, or in the warm sunshine. Store them in glass jars in the refrigerator or freezer (Nuts spoil easily and are best stored in the fridge or freezer).

***FOR A MORE CRUNCHY RAWNOLA AND LESS DEHYDRATING TIME DRY YOUR SOAKED NUTS COMPLETELY AND THEN PROCEED WITH THE RECIPE***

Soaking Times

-Cashews, Pine Nuts, & Macadamia Nuts: 1-2 hours (these will get slimy if soaked too long)

-Pumpkin, Sesame, & Sunflower Seeds: 4-8 hours

-Brazil nuts, Pecans & Walnuts: 4-6 hours

-Almonds, Hazelnuts & Pistachios: 7-24 hours

* I like to soak all nuts and seeds (aside from cashews, pine nuts and macadamia nuts) overnight or longer. This can sometimes result in the seed/nut sprouting or growing a little "tail". This is very normal and very nutritious. I hope to learn more about sprouting and sprouts because they are rich in life giving nutrients.

Vanilla Bean Raw-Granola

• 2 cups raw almonds (soaked)
• 1 cup raw walnuts (soaked)
• 1 cup pumpkin seeds (soaked)
• 1 vanilla bean, seeds scraped
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 6 pitted raw dates (if you buy dried dates soak them in warm water until they are plump and juicy)
• 1/4 cup water
• 2 TBSP honey

*Feel free to experiment with different types of nuts/seeds/dried fruits used in this recipe.
To make the binding ingredients place the dates, water,honey, vanilla seeds, salt and cinnamon in a food processor and process on high until a paste forms. Set aside.
Then place your nuts and pumpkin seeds in a food processor and coarsely chop (do not over process or you will have nut flour!).
Pour the chopped nut mixture in a bowl and toss with the date mixture. Make sure you coat the nuts evenly.
To Dry in Dehydrator: pour the rawnola onto your teflex sheet (with the mesh screen and tray underneath) and spread evenly unto a thin layer. Dehydrate at 105F (to keep the rawnola truly "live") for 24-48 hours depending on how crunchy you want it.
To Dry in the Oven: Line a couple of cookie sheets with parchment paper (not wax paper) and spread the granola evenly into a thin layer. Place in your oven at the lowest degree possible and dry until it is your desired texture.
To Bake in the Oven: Preheat oven to 250F. Line a couple of cookie sheets with parchment paper (not wax paper) and spread the granola evenly into a thin layer. Bake for about 30-45 minutes until is is your desired texture.
Makes about 4 cups.

ENJOY!!

Cinnamon Sugar Doughnut Muffins

Upon surfing the web of other peoples Blogs I stumbled across this recipe and decided to give it  a shot..It is a gloomy sort of day. Can't decide whether or not it wants to rain..Let it rain, let it rain...I figured that I would whip these up before having my tea in the hot tub this morning before I really embrace my day...Wow...Does my kitchen smell like a doughnut factory or what...I would like to experiment with the toppings..This recipe is so versatile that you could create a Maple Glaze, Lemon Glaze.
They were delicious and so simple that it literally took me only a total of 30 minutes from start to eating one...Hot and sweet....What a treat....Enjoy




Cinnamon Sugar Doughnut Muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/3 cup oil (or melted butter)
• 3/4 cup white sugar
• 1 egg
• 3/4 cup milk

For the Coating:

• 1/2 cup melted butter
• 3/4 cup white sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In a large bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.
3. In small bowl whisk together oil, sugar, egg and milk.
4. Add liquid ingredients to dry ingredients and stir until just combined. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 22 to 24 minutes, rotating halfway through baking time.
5. While the muffins are baking, combine sugar and cinnamon in a medium-sized bowl. Place melted butter in a small bowl. Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon.

Yields: 12 muffins

Orange Marmalade

4 Oranges rinsed and thinly sliced...Removing any seeds

2 Lemons rinsed and thinly sliced...Removing any seeds

8 cups Water

8 cups Sugar

Makes 3-4 Pints

Directions:

Slice fruit in half and then thinly slice. Removing and seeds that sneak in.

Place all sliced fruit and their juices into a large stainless steel pot.

Add 8 cups water and bring to a boil stirring often.

Remove from heat and stir in sugar.

Cover and let sit overnight.:

Next Day:

Bring mixture to a boil, reduce heat and simmer for 2 hours. Return mixture to medium boil and cook and additional 30 minutes skimming off any foam that forms until temperature on candy thermometer reads 220 degrees F or until desired thickness. It will be an golden Orange color.

Pour Marmalade into hot clean mason jar, wipe rims and seal lids.

Store in Pantry for up to 1 year.

Lamb & Goat Cheese Burgers with Greek Yogurt Lemon Dill Sauce and Blue Cheese Red Potatoes

Lamb & Goat Cheese Burgers

1 lb. Ground Organic Lamb
4 oz. Goat Cheese
Salt & Pepper

Mix Ground Lamb with Salt and Pepper....Make 4 oz. balls/flatten and then split in half.
Place 1 oz. Goat Cheese into the middle and seal all sides...
While Potatoes are cooking, heat inside/outside grill and Cook Burgers until cooked through to liking doneness...
Medium Rare was approx 5 Min. Per side...
Serve on Bun with Dill Sauce and Aruglua and Tomatoe...

Lemon/Yogurt Dill Sauce

1/3 cup Plain Greek Yogurt
1 tsp. Lemon Zest
1 tsp. Lemon Juice
1 Tblsp. Chopped Dill
Mix together and set aside

Blue Cheese, Walnut Roasted Red Potatoes
1/3 cup Chopped Walnuts
3 Green Onion Chopped
1/2 cup crumbled Blue Cheese
8 Med. Size Red Potates ( Washed and quartered)

Oven Set at 425 Degrees
Wash and rinse Red Potatoes. Cut into quarters....
Place into 9X13 dish...Toss with 2 Tblsp Olive Oil, Salt and Pepper
Roast in oven tossing once until browned and golden 30/35 Min.
Meanwhile; Toast Walnuts in skillet till lightly browned, turn off heat add chopped green onions, and blue cheese..Set aside...
When potatoes are looking done add walnut/cheese mixture to top of potatoes and place back in oven till melting over top of potatoes...

Shrimp Ceviche

So in celebrating my 45th. Birthday with a Mexican Fiesta theme we decided at the last minute to make Shrimp Ceviche. I have never made this dish before, so without a true recipe and a couple of suggestions from friends this is what I came up with and to my surprise it was absolutely delicious..I served it 2 different way's.

On way was on Endive leaves and the other I just left in a bowl with crackers on side...Both way's were good and everyone enjoyed...

1.5 lbs shrimp

4 Avocados (finely diced)

5 Lemons

1/2 White Onion (finely diced)

2 Lg. Roma Tomatoes (seeded and chopped)

1/3 cup chopped Cilantro

Bay Seasoning

Boil Shrimp in water seasoned with Bay Seasoning and chopped Garlic for 2 min. Drain and put into dish with 4 lemon's juiced. Chill for 1 hr.

In the meantime chop remaining ingredients and place into bowl...Add shrimp mixture with juice and combine...Add salt to taste...

Enjoy!!!

Roasted Vegetable Mini Quiche's

So I have made a New Years Resolution..I am going to EAT CLEAN everyday...Now what that means for me is, I am cutting out all unnatural Sugars and processed foods..Don't get me wrong I was never a sugar junkie or lived off processed foods but you would be surprised how many things have sugar in them. Chicken Bouillon for example. Are you kidding me? How could sugar possibly end up in that??

After 3 day's of a sugar detox headache later...I purchased a book that talks about all of this Eating Clean and started on my New Years Venture...I feel great..It has taught me that you should read ALL labels..Truly, they are very interesting to see what kinda crap they will put in the most simple product that we use in our every day lives...YIKES!!

I came up with this recipe after Roasting Mixed Vegetables that I purchased at the local Farmer's Market here in Templeton (the best one ever in my opinion) I originally wanted to make a Whole Wheat Crust Quiche, but I am still afraid of the Whole Wheat Crust..they tend to be real heavy..I am researching a good flaky Whole Wheat Crust and will attempt that real soon. So I took my Roasted Mixed Vegetables, added some sauteed Mushrooms with Spinach, little bit of shredded Parmesan Cheese with 6 Egg Whites, 1 whole Egg and 1/2 cup FF Milk..Added some special seasonings, put into well greased muffin cups and baked at 350 for 20 minutes...OMG! So delish...I served them with a little Salsa on top....

This is an Eat Clean Recipe...Enjoy!!

Goshi's Sushi Bar - Paso Robles (Near the Train Station)

So a dear friend of mine and her husband have a date night every Friday night (Some of us have forgotten what this is) at Goshi's Sushi Bar in Paso Robles. So one night my husband John and I decided to crash one and invited ourselves to go with them..After all they are truly Sushi experts and what could be better than to go to Sushi with experts?

Sitting at the Sushi bar is the best seat in the house. You get to actually watch them prepare your dishes and everyone else's. It is really inspiring to watch. Although, I am not ready to conquer this venue yet..One can dream.

John and my favorite is the Tataki and the Spicy Albacore Rolls with Garlic chips..A must to try...

Service is excellent, the Sushi masters are quite entertaining...This is definatly 5 star to me...

Easy Chicken Pot Pies

With the weather being so hot and miserable I was trying to find something to cook that would not take to long to be in the kitchen...Okay so I cheated a little on this one, but hey it was 80 degrees in my house when I got home from driving back from the grocery store with NO air conditioning...(Does that sound like whining)?

I decided to either make Tuna Stuffed Tomatoes or Easy Chicken Pot Pies..Connor chose and the Pot Pies won. Within 20 minutes I had them all assembled and popped into the oven...(using the oven on such a hot day was not the wisest idea, but when it comes to comfort food who cares)
They were very yummy and all were happy...

Until next time....make ThymeforGourmet....

Easy Chicken Pot Pies

Ingredients:
Oven 350
2 - 14.5 oz cans veg all (drained)
3 packets chicken gravy mix (prepare as directed on package)
1 pre-cooked whole chicken (shredded)
1 pkg. ready made pie crust

mix the veg all, chicken and 1 1/2 cups gravy together in a medium size bowl...spoon into individual ramekin's...cut crust rings to fit tops with a little hanging over...puncture tops to let steam out...
Brush with and egg wash if desired and bake till crust is brown (approx 40 minutes)

Serve with extra gravy if desired on top...

Braised Short Ribs on Garlic Mashed Potatoes

So I have really been watching the new Cooking Channel 232..I have to tell you this tops the Food Network by far. I do know that they are affiliated in the network..However, they are bringing back some oldies..Just to name a few...Julia Child, Jamie Oliver, Ching-He-Huang, Chuck Hughes (Chuck's Day Off)..Using so many fresh ingredients and so many new idea's..It is endless in helping ones mind in creating sure BLISS for your mouth...

I do have to tell you that John is surely enjoying himself in sampling all the new things that are calling my name to try them...

I really have fallen in love with Chuck's Day Off...He owns his own restaurant (He really does not have a day off...does anyone that owns their own business??) His culinary skills are incredible..You get the feeling that you are sitting across the table from him....(Oh Boy do I:) I have truly become a follower...

He was making this dish but included Green Beans with Poached Tomatoes...I made the dish exactly the way he said to but I actually put it into the Crock Pot after I brought the liquid to boil..I roasted mixed vegetables instead but still made the Garlic Mashed Potatoes...

"Pure Heaven delivered in a dish" is what John said after licking his bowl...I hope you try this and let me know what you think....

Until next time..... Make ThymeforGourmet

Gadget of the Week Meal

So the gadget of the week was a Homemade Pasta Cutter. I showed you pictures of the pasta rolled and cut. I decided to make Fettucini Alfredo with Chicken, Broccoli and Mushrooms. I served this with Iceberg wedges drizzled with a Vinagrette dressing garnished with radishes and garlic french bread....I had one of my very good friends visiting from Santa Cruz and we had been on the lake all day...Needless to say, everything was so mouthwatering delicious and refreshing that I didn't even have a 1/4 cup leftover for me to nibble on for breakfast...BUMMER!! Pasta dishes are alway's better the next day..

Deal of the Week

Wow,



Did I find the best deal this week. I stopped by the Paso Robles Produce on Golden Hills Rd. in Paso Robles, CA. I just needed some lettuce for dinner last night and to my suprise it just happened to be



20 lb. for $12 Wednesday..I was a little confused so the very kind family that owns this facility explained to me that you fill up your basket with any produce item of any kind till the basket weighs 20 lbs. Ok. now I'm thinking to myself..Is this for real?? Avocado's were .99 cents a piece on the price above them...I was needless to say..STOKED!! I got everything here provided for $12...My Avocado's alone would have just cost me $4..What a deal...They also have what they call the .20 cent Tuesday..What this means is that produce items are .20 cents ea. or .20 cents per lb. Can't beat that deal either.



Paso Robles Produce is a local family owned business on Golden Hills Rd. They are really wonderful people. They try to accomodate any requests that you might have. Bringing in mostly all local products..



If your looking for great prices, great produce and want to support your local farmers, then this is your place to go...Check them out for yourselves..You will definately be impressed...




www.pasoproduce.com



Till next time...make ThymeforGourmet

Tomatoe & Provolone Sandwiches EW challenge #2

So purchased the most incredible bread this morning and could not wait to try these sandwiches. Fresh Huge tomatoes from the garden, along with the Basil I used in the Mayonaise..It was so delicious that I had to make a Johnny version so I did a little alteration for his sandwich, afterall he is the meat eater of the house.(I added grilled chicken and some mixed green's..Oh and a little horshradish to the mayo for some kick...Let me just say there was not a crumb left)..Absolutely delicious especially in 103 degree weather...Quite refreshing and oh so good...

Hope you enjoy like we did...Until next time...

Let's make ThymeforGourmet

Ingredients

1 small clove garlic, finely chopped
1/4 cup low-fat mayonnaise
2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried
1 tablespoon lemon juice
1/4 teaspoon freshly ground pepper
Pinch of salt
8 slices whole-grain country bread
4 slices provolone cheese (about 4 ounces)
2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick

Preparation

Position rack in upper third of oven; preheat broiler.
Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

(John's Sammy: I added a little horshradish to the mayo, grilled chicken breast and mixed greens...so delish..)

Tomatoe-Corn Pie EW Challenge #1

So last night was the first of my Eating Well 10 meal challenge...
Tomatoe-Corn Pie. I do have to say that I have never made a pie crust before with Whole Wheat Pastry flour and Olive Oil, but you know what they say. "Alway's follow the recipe to the T the first time and then after that you can switch it up". So I did.

I prepared the dough ahead of time, wrapped and placed in the refrigerator for about 1 hour. I prepped all the other ingredients and then started to assemble what was going to be my first semi whole wheat pie crust. I started to roll out the dough, and was not very pleased how it rolled out and was cracking in places. I pieced it together (not very pretty to my standards) added the ingredients and popped it into the oven. All in all it didn't look that bad...(definately not a Martha Stewart product)

We had friends over for a sort of pot luck, they brought the Pork Tenderloin, I made the Tomatoe-Corn Pie and a Mixed green salad with a vinagrette dresssing. Desert was an Upside-Down Berry Cornmeal cake. Everything was delicious...They all went back for seconds on the Tomatoe-Corn Pie..It was a big hit.

Ingredients

Crust
3/4 cup whole-wheat pastry flour

3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water

Filling
3 large eggs
1 cup low-fat milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper

Preparation
To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.

Preheat oven to 400°F.

Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.

To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

I think next time I will double the crust recipe just so I have the extra to make it really fancy like I prefer it to be...

Until next time...Make ThymeforGourmet...

Country Picked Cherries

Beautiful Bounty of Cherries...
What to fix besides eating them out of the bowl one by one?

Cherry Jalapeno Mexican Pork or a Fruit Mix Salad...
Look for it this week right here...