Tag Archives: GF

Frugal Friday- Granola

gra·no·la
grəˈnōlə/
noun
  1. a kind of breakfast cereal consisting typically of rolled oats, brown sugar or honey, dried fruit, and nuts.

So last night I was pondering what to feature for today’s Frugal Friday. Thankfully I was pondering this while stirring a small batch of granola so viola, the answer came to me!

If you are a fan of granola I really hope you’ve already tried making it. If you are a fan of Trader Joe’s and buy theirs…shame on you! It is is a super delicious, easy and inexpensive thing to make. I whipped up a small batch last night while I was cooking dinner, and it was so good we kept picking at it long past dessert. In fact I had a breakfast meeting this morning with an amazing spread, and I missed out on all of it because I was full of granola!

Bowl of golden granola

 

Granola, and muesli (the unbaked granola) are very versatile, and frankly full of whatever your heart desires. In this case since I don’t eat it daily and I love the rich color and tastiness, I include a touch more than a wee bit of butter and sugars 🙂

What I used: (these are good amounts for one or two people)

  • 4 cups oats
  • 1/3 cup sliced almonds
  • 1/3 cup cashew pieces
  • 1/2 c brown sugar
  • 1 cube and 1/2 cube of butter
  • 1/3 cup honey

 

What I did:

  1. Preheat oven to 325F, when you’re done mixing it should be ready
  2. Melt the butter in the microwave
  3. Add oats, nuts, and sugar to a big bowl, mix it all up
  4. Add honey to the melted butter and mix
  5. Add the liquid gold to the bowl of goodies and stir it all up until everything is coated
  6. Bake for 30 minutes, stirring ever 7-10 minutes.
  7. Allow to cool on wax paper (otherwise it will stick to your pan)
  8. Once cool, store in cereal container or ziplock, and enjoy!

 

Guten Appetit!

 

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Potatoes Au Gratin

Since I already discussed a bit about using a roux to make a cream sauce on Friday, I thought I would riff on that theme today with one of my all time favorite things to eat. Like in the history of mankind!

Potatoes Au Gratin (with kielbasa in this case.)

I know I have covered Potatoes Au Gratin in the past, but I am a tinkerer by nature, especially of foods I LOVE, and I have tinkered with this one quite a bit. Anyway, I have worked on getting a creamier consistency through using a cheese sauce. And since it will be super simple given last week’s discussion of Chicken Alfredo thought I would put it in here.

Potatoes Au Gratin

 

So basically the first step to any Potatoes Au Gratin is thinly sliced potatoes. If you don’t have a mandolin to make thin slices, you can usually pick one up at a Ross or HomeGoods or other discount store for under $10. Or just slice as thin and as consistently as you can. To make this size of a dish I would usually use a 3 medium potatoes, they stretch out much more than you would imagine since you basically thinly layer them. I recommend just slicing up how much you want, and then finding a dish to fit it in.

What I used: (no amounts today as I made this a while ago, and can’t remember. Sorry Megan.)

  • Potatoes, thinly sliced
  • Tillamook Cheddar, shredded
  • butter
  • rice flour
  • milk
  • salt and pepper
  • Beef Kielbasa (to make it a main instead of a side)

 

What I did:

  1. Turn oven on to 400F.
  2. Grease the pan you will bake it in, it is far better to go too big than too small, extra room on top will not hurt it. Mine in the pic above was a bit close to the top.
  3. Put a layer of potatoes into the dish, VERY lightly salt and pepper (it adds up!)
  4. Add sliced up kielbasa across the top (not necessarily a full layer)
  5. Sprinkle on a handful of cheese.
  6. Repeat 3, 4, and 5.
  7. Repeat 3.
  8. Now make the cheese sauce:
    1. Make a roux of butter and rice flour (this will make it GF)
    2. Slowly add milk whisking as it thickens.
    3. Make it thinner than a typical sauce, and add a handful or two of cheese, which will further thicken it up. You don’t want it too think as you want it to run in between everything.
  9. Pour the cheese sauce over the potatoes, trying to get it distributed throughout the dish.
  10. Add some more cheese to the top and bake it for about an hour or so. (Check at 40m and 50m)
  11. Should be browned on top and nice and bubbly.
  12. Let it sit for a few minutes to set up, or all the deliciousness will run all over your plate.

Guten Appetit!

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Spanish Rice

After David and I were married for a while I asked if there was anything I hadn’t made yet that he wanted me to make, and that is how I was introduced to my mother in law Irene’s Spanish Rice. The story on this is that my MIL got it from HER MIL, Ruby.  So a Morris family classic (also known as made from what was available and you could get your hands on in rural Peru in the 1950’s)

This is another super simple one, and you can make all the ingredients ahead, or it is also great as leftovers. Here it is cooking up:

IMG_1881

 

 What I use:

  • rice
  • ground beef
  • diced tomatoes
  • tomato sauce
  • chili powder
  • oregano

 

What I do:

  1. Start the rice either on the stove top or in a rice maker (about 2 cups dried)
  2. Brown the ground beef (1lb)
  3. Season with salt and pepper
  4. When both are cooked add the rice to the beef, add a can of petite diced tomatoes (I prefer the smaller size, but whatever) and a small can of tomato sauce, mix it up.
  5. Add  dried oregano (about 1T)
  6. Add chili pepper (about 1T, but then adjust for spiciness preference)
  7. Cook together on medium for 10-15 minutes then serve.

 

IMG_1885

 

Guten Appetit!

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Bangers ‘n Mash

After almost a month away from the blog, I have successfully wrapped up the term and am going to try to get back into the rhythm of several times a week. Also at the request of my good friend Megan, I will do my best to actually include amounts (though those of you who know my cooking style should remain skeptical of course.)

Starting off we have a great simple dinner of Bangers and Mash. We in Oregon are lucky to have the Mt. Angel Sausage Company and their most amazing Oktoberfest sausage. Anyway, since grilling a sausage up isn’t really worthy of a blog post, let me briefly tell you about my mashed potato recipe.

 

Bangers n Mash

 

What I use:

  • potatoes
  • sour cream
  • butter
  • cream cheese
  • garlic powder
  • salt and pepper

 

What I do: (Just for you Megan I will give amounts)

  1. After boiling and draining the diced potatoes (3 medium potatoes)
  2. Add butter (1-2 tablespoons)
  3. Add cream cheese (1 tablespoon)
  4. Add 2 dashes of garlic powder
  5. Add sour cream (1-2 tablespoons)
  6. Mix until smooth, add salt and pepper to taste

Guten Appetit!

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