Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits

April 29, 2014 by 22 Comments

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits | Once Upon a Recipe

Friends, by the time you read this, I will be flying high in the sky en route to Thailand! I can’t believe this day is finally here! It all still feels surreal to me that I get to jet off for a whole month to enjoy sand, sun, and adventure.

But before I bid you adieu for a few weeks, I wanted to share my new favorite granola recipe with you. It comes from Megan Gordon’s Whole Grain Mornings cookbook (aka. my new favorite thing). I love breakfast and brunch recipes, and Megan’s book is packed with exactly that – and they’re all made with whole grains. Holla!

Cherry Hazelnut Granola | Once Upon a Recipe

Granola might just be my very favorite breakfast. I feel like I could eat it every day and never tire of it. So naturally, Megan’s recipe for making your own “signature granola” was first on my list to try.

This granola is good, friends. Like, really good. Amazing! The dried cherries and hazelnuts work so well together, and the sesame seeds give a little extra crunch that take this granola up a notch. I’ve already made this recipe three times in the past few weeks. A batch doesn’t last long around here, between sprinkling it on top of yogurt, eating it by the handful, and putting it into these yogurt parfaits.

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits | Once Upon a Recipe

These parfaits were born out of necessity. You see, I had a bit of rhubarb sitting in my fridge just begging to be used before my departure to paradise. I decided to turn the rhubarb into a quick jam, layer it between Greek yogurt and this amazing granola, and baddabing baddaboom. Granola rhubarb yogurt parfaits, yo!

I was tempted to make a batch of this granola to take to Thailand (I love it that much) – however, I’m saving room for ALL THE THAI FOOD. Seriously friends, I am aiming for maximum pad thai/curry consumption. Wish me luck!

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits | Once Upon a Recipe

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits

The components of this recipe can be enjoyed together or separately. The granola tastes great as is or sprinkled over yogurt and fruit or with your favorite milk. The “jam” is lovely when spread onto toast or an English muffin, or stirred into plain yogurt. The granola makes about 8 cups. The jam makes about 1 cup. 

For the granola (adapted from Whole Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon)

3 1/2 cups oats

1 cup hazelnuts, roughly chopped

1/2 cup sunflower seeds

1/2 cup sesame seeds

1 1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground cardamom

1/2 cup extra virgin olive oil

1/2 cup maple syrup

3/4 tsp. vanilla

1 cup dried cherries, roughly chopped

Preheat the oven to 350°F. Prepare a large baking sheet with parchment paper or a silicone mat. In a large bowl, combine the oats, nuts and seeds, salt, and spices. In a separate bowl, combine the olive oil, maple syrup, and vanilla. Add the oil mixture to the oat mixture and stir well.

Turn the granola out onto the prepared baking sheet and spread evenly. Bake until the mixture is lightly browned and fragrant, about 35-40 minutes. Stir the mixture every 15 minutes to ensure even cooking. Remove the granola from the oven and cool completely. Add the dried cherries and mix well. Store in an airtight container. Enjoy!

For the Rhubarb “Jam” (from Gardenista)

1/2 pound rhubarb, chopped

1/2 cup sugar

1 TBSP. cornstarch

1/2 tsp. vanilla extract

Pinch of salt

Remove any leaves from the rhubarb and wash the stalks. Slice the rhubarb into 1/2 inch pieces and toss with the sugar and cornstarch. Put the mixture into a skillet and heat until gently boiling over medium heat (about 10 minutes). When the rhubarb has become soft and the mixture has thickened, remove from heat and add the vanilla and salt. Transfer to a small bowl (or mason jar) and put in the fridge to cool.

To assemble the parfaits: In a small glass or serving bowl, layer the granola and “jam” with plain Greek yogurt. You can even make these parfaits ahead of time (and refrigerate them), although the granola will soften up a bit.

Cherry Hazelnut Granola | Once Upon a Recipe

If you’d like to tag along on my Thailand adventures, you can find me on Instagram (@onceuponarecipe). Have a great month, loves!

Filed Under: Breakfast Tagged With: , , , , , ,

The Deadly Sins of Grocery Shopping | Warm Goat Cheese Salad with Sweet Onion Vinaigrette

September 19, 2012 by 25 Comments

Can I tell you something that I’m really bad at? And by bad I mean that I don’t do it “right”.

Grocery shopping.

It seems a bit ironic, considering how much time I spend in the kitchen. One would think I would be very organized. But the truth is, I fly by the seat of my pants when it comes to grocery shopping.

In fact, I tend to frequently commit several of the “deadly sins” of grocery shopping. [Dun dun duuunnn!] There, I said it. My name is Amanda and I stink at grocery shopping.

Now, don’t get me wrong. The good intentions are there. I start with a list, the first rule of smart grocery shopping. Nevermind the fact that I am usually scrawling my list down on a scrap of paper at my desk at work before leaving for the day. With little memory of what might already be lurking within my fridge and cupboards. “I think there’s sour cream somewhere in there…oh, whatever, I’ll grab some just in case.” (Which ultimately leads to the discovery of three containers of moldy sour cream taking up precious real estate in my fridge a month later). And nevermind that fact that I rarely have an actual meal plan at this point, other than the meal ideas floating around in my head. But I have a list.

Unfortunately, it all goes a bit downhill from there. First of all, I rarely go grocery shopping when I’m not hungry. In fact, I’m typically starving as I stalk the aisles for satisfying solutions. (This mad hunger typically results in me tearing open a box of cereal in the car and shoving handfuls of it in my mouth as I make the 5-minute drive home). But hungry grocery shopping can be so fun! The sense of adventure! The magnified desire to try totally unnecessary, typically expensive new things!

Secondly, coupons? What now? I know that I could supposedly cut my grocery bill in half by poring over the flyers that show up on my doorstep each week. But honestly, I don’t have the patience for it. Those flyers go straight from my mailbox into the recycle bin. I show them no mercy.

Thirdly, I spend way too much time in there. I saunter through the aisles, checking things out, and give myself way too much time to find completely unnecessary things. Completely. Unnecessary. Me and impulse buys are likethis. Which leads me to commit yet another sin: not sticking to my list.

Did I mention that sometimes I look up recipes while I’m strolling the aisles? Damn you iPhone, why do you make it so easy?!

Clearly, I’m far from perfect. But I totally pulled my act together last week when I came across this salad recipe in a cookbook lent to me by a coworker called Whitewater Cooks at Home. I am a big lover of goat cheese, so the thought of creamy goat cheese coated in bread crumbs and then fried until golden brown caught my attention, and everything else was just gravy. So I made myself a list, I went to the grocery store, and I came out only with what I needed. Success!

And then I went home and I made this salad. I ate nearly the entire thing because while I had planned well for the salad, I had not made any plans for what would accompany it. Small steps, right? Dinner was followed by watching Harry Potter and eating these cookies. Does that sound like a perfect evening or what?

Warm Goat Cheese Salad with Sweet Onion Vinaigrette (adapted from Whitewater Cooks at Home)

This salad does not have quite enough heft to be eaten as a meal, but makes for a wonderful side dish or starter salad. Or feel free to give it some oomph by adding a grilled chicken breast or another form of protein. 

For the salad:

8 cups of mixed greens

2/3 cup Panko breadcrumbs

1 1/2 tsp. dried basil

1/2 tsp. salt

1/2 tsp. freshly cracked black pepper

1 egg mixed with 1 TBSP. water

6 oz. soft goat cheese

1/2 cup dried cherries

1/4 cup pinenuts, toasted

For the dressing: 

2 TBSP. olive oil

1/2 cup sweet white onion, diced finely

1/4 cup white wine vinegar

2 TBSP. maple syrup

1/3 cup olive oil

Salt and pepper, to taste

1/4 cup vegetable oil, for frying

Mix together the breadcrumbs, dried basil, salt, and pepper in a small bowl. Put the egg mixture into another small bowl. Roll the goat cheese into small balls (about 1 TBSP. each), for a total of 12 balls of cheese. Dip the cheese balls into the egg mixture, then into the breadcrumb mixture, pressing the breadcrumbs into the cheese to coat it. Cover and refrigerate for at least one hour (longer if possible).

Prepare the dressing by heating the 2 TBSP. of olive oil and sautéing the onion until softened and golden brown. Add in the white wine vinegar and maple syrup and reduce for a couple of minutes. Remove from the heat and whisk in the 1/3 cup olive oil. Season to taste with salt and pepper. Set aside.

Heat the vegetable oil in a frying pan over medium-high heat. It’s important to get the oil hot here, so that you can quickly brown each cheese ball on all sides without melting the cheese! Go for it – you can do it! When done frying, place the balls on a plate lined with a paper towel while you assemble the rest of the salad.

To assemble the salad, toss the greens with the dressing (you may not need all of the dressing) and divide the greens between 4 plates. Place 3 balls of cheese on each plate and sprinkle with the dried cherries and pine nuts. Serve immediately.

PS. It is totally important to eat salads the week before you run a half marathon. At least, I’m pretty sure it is. I’m off to the mountains on Saturday to run mine (eek!) so I’ll let you know the final verdict next week! xoxo

PPS. Are you a “good” grocery shopper? Tell me your secrets!

Filed Under: Salads, Vegetables and Legumes, Vegetarian Tagged With: , , , , , , , ,

Intention | Kindness Cookies

September 18, 2011 by 10 Comments

What is your intention today?

That is the question that my yoga instructor asks of her students at the beginning of every class. In other words, what is your aim or objective for the next 75 minutes? A little self-love? Compassion? Forgiveness?

My intention in my very first warm Hatha class was to make it through the class without passing out. Me + intense heat + exercise does not typically yield the best results. But after a few classes, my body adjusted to the temperature and I learned when to push a little harder and when to hold back. My energy has shifted to other intentions, such as focusing on my breath and deepening each pose. Definite self-love. I cannot begin to describe the powerful flow of positive energy that runs through me during a yoga class. I rock warrior pose. I balance through tree pose. I relish relaxation in savasana pose.

Have you ever tried setting an intention for your day? Do you make a conscious plan about how and where you will direct your energy in a given moment? It’s more challenging than it seems. Certainly harder in real life than in yoga class.

Not long ago, I read The Alchemist by Paulo Coelho. The main character, a shepherd boy named Santiago has a recurring dream about a treasure and travels to the pyramids of Egypt to find it. Along his journey, Santiago meets an old king who teaches him about discovering his personal legend – what he desires to accomplish in his life. The most important piece of wisdom that the king bestows upon Santiago is that “when you want something, all the universe conspires in helping you to achieve it.” If you’ve never read The Alchemist, you should. I found it to be totally inspiring. Do I believe in the aforementioned “motto” of the book? No, not particularly. If it is true, then the universe has most certainly failed me on several occasions. However, I do believe that setting an intention is the first step to realizing your dreams and goals.

So…what is my intention today? At this point, I’m keeping it simple. My intention, each day, is to be happy. Don’t get me wrong, I have plenty of reasons to be happy. I have a wonderful family, amazing friends, an education, and a great job. And I do fun things. Often. But this is a crazy world that we live in. Have you noticed? War, famine, murder, natural disasters, untimely deaths. And fortunately for me, I live in one of the safest countries in the world. Much less crazytown than others.

But my point is, on some days, it’s not as easy to just feel happy. Despite this, my intention is to focus on the positive aspects of my life, rather than focus on the negative. I am going to be good to myself and to others. I am going to laugh more. Put positive energy out into the universe and it will come back to you…right? Someone get me a copy of The Secret.

My intention for these cookies was even simpler: stuffing them in my face. And sharing them of course. Because nothing makes me the same kind of happy as the smiling faces of people as they eat something delicious. And these are kind cookies. Kind to animals. Kind to the Earth. And kind to your body. Just ask Alicia Silverstone. Her book, The Kind Diet, is spectacular. Check it out if you have the chance.

*I made two variations of this cookie. In my first batch, I used whole wheat flour and molasses. The molasses are part of the original recipe. In the second batch, I used all-purpose flour, left out the molasses, and added in a pinch of nutmeg instead. Each batch had a very distinct but delicious flavor. The molasses batch had a bit more chew to them, but even a tablespoon of the stuff makes the flavor quite pronounced. The non-molasses batch really showcased the flavor of the dried cherries and walnuts, which I loved. However, I adored both cookies and will be making both variations again and again.

Kindness Cookies, aka. Vegan Oatmeal, Cherry, and Walnut Cookies (adapted from The Kind Diet by Alicia Silverstone)

1 cup large flake oats

3/4 cup whole wheat (or all-purpose) flour

1/3 cup brown sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/3 cup maple syrup

1/2 cup vegetable oil

1 tsp. vanilla

1 tsp. cinnamon

1 TBSP. molasses (or a pinch of nutmeg)

1/4 cup dried cherries (cut in half)

1/4 cup chopped walnuts

1/4 cup dried coconut

Preheat the oven to 350°F. Mix together the oats, flour, brown sugar, baking powder, baking soda, and salt. Add in the maple syrup, oil, vanilla, molasses (if using) and spices. Finally, add in the cherries, walnuts, and coconut. Use your hands to shape the dough into balls (golf ball size) and then slightly flatten with your fingertips. Bake for about 10 minutes, until just golden brown. Allow the cookies to cool for a few minutes before transferring to a wire rack. Each batch made 14 cookies for me. Don’t forget to stuff them in your face.

Filed Under: Snacks, Sweet Treats Tagged With: , , , , ,