Pulled up this family recipe from my SIL since the weather is cooling - her kids called them SIL’s “BILLION $ Granola Bars” because they liked them so much.
INGREDIENTS
2 cups rolled oats
1 cup sliced almonds
3/4 cup unsweetened shredded coconut, loosely packed
1/4 cup pumpkin seeds
1/8 cup toasted wheat germ
1/8 cup ground flax seeds
1/2 cup honey (or less, depending on your taste)
3 T. olive oil
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
1 cup dried fruit
INSTRUCTIONS
Preheat oven to 350°F. Butter an 9x13 baking dish and line it with parchment paper.
Toss the oatmeal, almonds, pumpkin seeds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ and ground flax seeds.
Reduce the oven temperature to 300°F.
While the mixture is still warm, stir in the olive oil, honey, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into prepared baking dish and press, press, press it in until the mixture is packed as tightly as possible.
Bake for 25 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares.
Store in an airtight container at room temperature.
Today I had a partial portion of leftover oatmeal. I decided to add a tablespoon of almond butter along with the normal half banana. Since we have an excess of plain yogurt, I used that instead of milk. It was pretty good. Next time I might add some nuts too.
Can anybody recommend a good recipe (or technique) for poached salmon?. Or others ideas for Pacific salmon.
We are fortunate to have many pounds of Alaskan salmon in the freezer, caught by fisherman friends who brought lots home. We’d like to serve some to friends who love hubby’s grilled salmon. But he says this pacific salmon is drier, probably would not even do well baked with pesto. These are close enough friends that I might be willing to try a new recipe, if not too fussy.
We eat Pacific salmon most every week, and we marinate it in Teriyaki sauce. It’s so simple, and we get rave reviews. My kids never liked fish much until we went to a (high end) place in Hawaii, and they had teriaki tuna, I believe. They loved it, and that’s how we started doing it at home.
Our favorite teriyaki is Kona Coast (it has sesame seeds in it), but honestly we’ve used lots of different kinds.
Today I used chicken broth, full-fat coconut milk, and miso. Sometimes I use the Trader Joe’s miso ginger broth mixed with full fat coconut milk. I do skin up, so it’s out of the liquid, then gently remove the skin after it’s cooked: skin goes in air fryer and becomes a crispy snack (add salt and pepper for that). You can use a gentle heat for poaching but it’s pretty hard to mess up (forgiving for overcooking since it’s all in liquid). I use a shallow steel saucepan that’s way bigger than the fish filet, but I’ve also used a smaller pot.
You can boost flavor after cooking by using a spicy drizzle like chili crunch.
I grill my salmon on a cedar plank. Sprinkle with herbs and lemon pepper, and it is good to go on the grill. For fishes with slightly drier flesh, I put a little bit of butter on the top.
I bragged to hubby that I posted the question before dinner and then had FOUR helpful replies by the time we were done. The tuna comment was also helpful because there is some of that in freezer too, from same Alaskan fishing trip.
Saw this recipe this morning and thought I’d share. I’m sort of a new-to-liking-smoothies on occasion person. I liked the thought of apple flavor in a smoothie. I’ll admit that I am not really a fan of banana in a smoothie - I like bananas fine, but I feel that the banana flavor always overtakes a smoothie. I’d probably sub in something else.
I also don’t do/have protein powder. But the flavors of this sounds great! Maybe sub in some cottage cheese for the protein powder.
spinach (with some trade-offs; loss of some antiox & Vit b and c)
mushrooms
carrots
green beans
celery
tomatoes (lycopene more easily absorbed)
Better RAW
garlic
onions
beets
kale
Of course all veggies, in any state, are a good addition to a healthy diet. And I should point out that some of the findings in the article were based on only one study, not extensive research.
Maybe it’s healthy but…does anyone else seriously dislike that next-morning garlic mouth feeling after eating at restaurants that use a lot of raw garlic? I mean, it tastes great at the time (looking at you, yummy middle-eastern and korean foods) but later it feels like there’s raw garlic coming out of my pores!
As long as we are eating veggies, not cookies, I think raw or cooked is fine. But what I liked about the article was that it made me not feel as bad about the celery and carrots I cook up into recipes (stir fry or crockpot pot roast).
I don’t like the taste of raw garlic, but I sneak them into some of dishes. Crostini is one example. My husband doesn’t even like the smell of garlic even the smell come from the neighbors.
