Olive Oil Granola

I have made this several times in the past few months and it’s a keeper.  Its a flexible recipe that you can throw in whatever you have.  I just made a double recipe with half pistachios and half almonds and used dried cherries.  A few months ago we used dried pineapple and raisins and that was good too.

Pistachios are so expensive but so worth it
Pistachios are so expensive but so worth it

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Before the oven
Before the oven
...and after
…and after
Taste test with yogurt, berries and honey.
Taste test with yogurt, berries and honey.
Perfect for a gift or two
Perfect for a gift or two

Olive Oil Granola

New York Times

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raw pistachios, hulled
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • ¾ cup pure maple syrup (PJH: I use 1/2 cup)
  • ½ cup extra virgin olive oil
  • ½ cup packed light brown sugar (PJH: don’ t need this much – I cut in half)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup chopped dried apricots

 

Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

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Turkey Meatball Stroganoff

Jane Brody

6 servings

  • 1 pound ground turkey
  • ¼ cup chopped onion
  • ¼ cup minced fresh parsley
  • ½ t. salt, or to taste
  • ¼ t. freshly ground black pepper
  • 1 t. poultry seasoning
  • 2 slices bread, cubed
  • ¼ cup boiling water or broth
  • 1 egg or 2 egg whites
  • Dry bread crumbs if needed
  • 1 T. vegetable oil
  • 3 cups sliced mushrooms
  • 1 cup chicken broth
  • 1 cup plain nonfat or low-fat yogurt
  • 2 T. flour

In a large bowl, thoroughly combine the turkey, onion, parsley, salt, pepper, and poultry seasoning.

In a small bowl, soften the bread cubes in the water or broth.  Add the cubes to the turkey mixture along with the egg or egg whites.  Mix the ingredients well, and shape the mixture into 24 1 ½-inch balls.  If the mixture is too well to form into balls, either refrigerate it for about 1 hour or add some dry bread crumbs

Heat 2 t. of the oil in a large nonstick skillet.  Add the mushrooms to the pan, and sauté them over medium-high heat to brown them.  Remove them with a slotted spoon to a large bowl.  Set the bowl aside.

Reduce the head to medium-low, and add the meatballs in batches of 8, browning them on all sides.  Add more oil if needed.  Transfer the browned meatballs to the bowl containing the mushrooms.

When all the meatballs have been browned, return them and the mushrooms to the skillet, add teh1 cup of broth, bring the liquid to a simmer, cover the skillet tightly, and simmer the ingredients for about 20 minutes.  With a slotted spoon, remove the solid contents of the skillet to the large bowl, leaving the liquid in the skillet.  Cover the bowl, and keep the ingredients warm.

In a small bowl or measuring cup, combine the yogurt and flour, stirring the ingredients until the mixture is smooth, and add the mixture to the liquid in the skillet.  Bring this mixture to a near-boil, stirring it, lower the heat, and cook the mixture over low heat until the sauce thickens.  Return the meatballs and mushrooms to the skillet, and combine them with the sauce

Serve over cooked medium-wide egg noodles garnished with chopped fresh parsley

Meatballs and Mushrooms in Yogurt Sauce

Jane Brody

  • 2 t. olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 lb. extra-lean ground beef
  • 2 slices partly stale bread, crumbled (or bread crumbs)
  • 1 egg, lightly beater
  • 2 ¼ cups plain nonfat or low-fat yogurt
  • ½ t. salt, or to taste
  • ¼ t. marjoram
  • ¼ no-salt seasoning
  • freshly ground pepper to taste
  • ½ cup wheat germ (approximately) (we usually leave this out and add a little bread crumbs)
  • 2 cups sliced or chopped mushrooms
  • 1 T. fresh lemon juice

Preheat the oven to 350

Heat 1 t. of the oil briefly in a small nonstick skillet, add the onion, and sauté the vegetable for 3 minutes or until it is softened.  Transfer the onion to a large bowl.

To the bowl add the beef, bread crumbs, egg, ¼ cup of the yogurt, salt (if desired), marjoram, no-salt seasoning, and pepper, and mix the ingredients well.

Shape the meat mixture into 1 ¼-inch balls.  Roll the meatballs in the wheat germ, and place them on a baking tray such as a large cookie sheet.

Place the pan in the hot oven, and bake the meatballs for 20 minutes.  Remove the meatballs with a slotted spoon to a colander or a bowl lined with paper towels, and cover the meatballs to keep them warm.

In a large nonstick skillet, heat the remaining teaspoon of oil briefly.  Add the mushrooms, and sauté them until they begin to give up their liquid.  Stir in the remaining 2 cups of yogurt and the lemon juice.  Add the drained meatballs, and simmer but do not boil the meatballs for 5 to 10 minutes to heat the meat through.

The meatballs go well with noodles, brown rice cooked in beef broth, or mashed potatoes.  Garnish with minced fresh parsley.