We have a busy three weeks ahead of us. There are two separate trips for us and Eric’s work, and Easter which is always busy for him, visitors coming in town, some art projects due. Fun times.
Since I’m heading to the Carolinas this weekend with the boys, I want to make sure that the mister won’t starve while we are away. So here’s what will be in the kitchen:
These with fresh blueberries instead of frozen.
Black bean and chicken enchiladas
Breakfast sandwiches
Granola is probably the thing I make most in my kitchen (save cookies and egg white sandwiches). I always like trying new recipes. This one is a winner. I started with a recipe from Joy of Baking and tweaked it. Turned out great.
3 cups oats
1/2 cup whole raw almonds (I buy in the bulk bins at WF and just keep in my freezer)
1/2 cup raw sunflower seeds
1/2 cup raw pepitas
1/2 T wheat germ
1/4 cup flax seeds
1/3 tsp cinnamon
1/4 tsp salt
1/4 cup water
1/4 cup canola oil
1/2 cup honey
2 T light brown sugar
1/2 tsp vanilla
1 cup dried cherries
Mix dry. Melt over low heat wet and sugar. Toss together. Bake on rimmed cooking sheet (sprayed) at 325 for 10 minutes x 4. I like to set the timer for 10 minutes and stir or I will forget about it. Don’t let it get burnt – nothing worse in granola than burnt almonds.
Add in the cherries when granola is cooled completely.