Tag Archives: versatile

Super Addictive Granola Bars

9 Jan

Happy 2017, y’all! It’s chilly out there, but I found a great way to keep the kitchen warm: turn on the oven and make some divine granola bars. The inspiration came from Smitten Kitchen and I’ve followed her recipe fairly closely, omitting the corn syrup. For the mix of dried fruit and nuts, foodNURDling and I used 1 cup of raisins, 1 cup of peanut and cashew pieces and then made up the rest with dried dates, dried apple slices and peanut butter chips. The thing I like most about this recipe aside from its versatility is that it’s not overly sweet; the bars aren’t shiny like the store-bought ones. There’s still LOTS of sweet stuff in these but you won’t feel the need to brush your teeth right after eating them.

A note that you will want to cool these suckers down completely before cutting them. They’re a bit crumbly and will fall apart if you cut them while they’re still warm!


1 2/3 c quick rolled oats
1/3 c oat flour
1/2 c sugar
1/2 ts salt
1/2 ts cinnamon
2-3 c dried fruits and nuts – suggestions: peanuts, walnuts, cashews, sesame seeds, sunflower seeds, coconut flakes, dried cranberries, dried apples, dried dates, dried apricots, dried cherries, raisins, pepitas, chocolate/peanut butter/butterscotch chips…
1/3 c peanut/nut butter
1 ts vanilla
6 tb melted butter
1/4 c maple syrup
1 tb honey
1 tb water


1. Preheat your oven to 350F. Line a 9x9x2 baking pan with parchment paper. Lightly grease/spray the parchment paper and any exposed parts of the pan.
2. Mix all the dry ingredients together, including the fruits & nuts. In a separate small bowl, mix together the wet ingredients. Pour the the wet into the dry and mix until thoroughly combined.
3. Spread the mix into your prepared pan and press firmly to make sure they are molded right to the pan. If you find the mix very sticky, you can place a piece of plastic wrap on top and press on that. Voila!
4.Bake for 30-40 minutes. You want a bit of a crispy edge to the bars, so don’t be afraid to leave it for the full 40 – you can always check at 30 and decide if they are right for you. They’ll be soft to the touch in the middle but they’ll set when completely cool.
5. Allow to cool completely in the pan on a rack. I placed the whole thing in the fridge after 15 minutes and left it there for another 30. Once cool, cut them into squares with a serrated knife and place them in an airtight container. They freeze well if you’re not going to eat them all in a few days.


Right out of the oven and smelling deeeeeeelish.


Coconut Curry

15 Sep

I absolutely love curries. I think they have a great balance of sweet and spicy and are incredibly versatile. I frequently make a Thai-influenced coconut curry that comes out better each time I make it so it shows up at the dinner table a lot around here.  The recipe below is vegetarian, but should you choose to add meat or seafood (like I did in the picture), it’s equally delicious. Great to take for lunch the next day – your coworkers *will* be jealous. 🙂

Serves 4.


1 tb sesame oil
2 ts minced ginger
2 garlic cloves
1 sweet pepper, chopped
5-10 mushrooms, chopped
1/2 cup frozen peas
1 c green onions, chopped
2 ts curry powder
3 ts red curry paste
1 ts ground cumin
4 ts soy sauce
1 ts brown sugar
1 ts salt
14 oz coconut milk
1 lime
1/2 ts hot sauce
3 c rice, cooked
2 tb cilantro


1. Heat your oil to medium in a large sauce pan and add the garlic and ginger. Saute 1 minute.
2. Add pepper, mushrooms and green onions. (If you’re using meat add it in this step, too. For shrimp/fish, wait until the coconut milk goes in.) Saute 2 minutes.
3. Stir in curry powder, curry paste and cumin. Saute 1 minute.
4. Add soy, sugar, salt & coconut milk, hot sauce and 1/2 the lime juice.
5. Simmer, but DO NOT BOIL, for 10 minutes. At five minute mark, add in peas.
Stir, taste and adjust if necessary.
6. Remove from the heat.
7. Serve over rice, sprinkle with cilantro and squeeze remaining lime juice on top.
8. Devour.

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