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spicy rice

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Ingredients

  • 1 cup rice, uncooked
  • 2 tablespoons oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes
  • 2 cups chicken broth (or vegetable broth, for a vegetarian version)
  • 1 carrot, chopped
  • 6 mushrooms, chopped (optional)
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon chili flakes
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions

In a large skillet, heat the oil over medium heat.  Add the onions and cook for 2-3 minutes, until the onion starts to become translucent.  Reduce the heat to low.  Add the rice and garlic, and stir to combine.  Cook for another 2-3 minutes, until the rice starts to turn golden.  Add diced tomatoes and their liquid, the chicken broth, the diced carrots and mushrooms, and the spices.  Cover the skillet and let cook for 10-15 minutes, until the rice is cooked.  Add more liquid if the rice gets too dry.  Add in the frozen corn and peas, and cook until heated through, another 1-2 minutes.

granola bars

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I love granola bars.  My recipe is based very loosely on the White House recipe, which seemed to have too much liquid to turn into bars, and was too sweet for my tastes.  I use a mix of at least three types of dried fruit in my granola.  Dried cherries and apricots are always part of it.  I sometimes use different nuts in place of the almonds or seeds, or mix nuts and seeds.  And I sometimes use a different spice than cinnamon.  It depends on what I’ve got on hand and what I’m in the mood for.

If you want your granola to be vegan, replace the butter with a neutral-flavored oil (like grapeseed).

Ingredients

  • 2 1/2 cups rolled oats
  • 1/2 cup slivered almonds OR 1/2 cup mixed seeds (pumpkin, sunflower, sesame, etc)
  • 3 tbsp butter, plus extra for buttering the pan
  • 1/2 cup honey
  • 1/3 cup maple syrup
  • 2 cups mixed dried fruit (at least three kinds)
  • 1 tsp cinnamon

Directions

Heat oven to 350 degrees. Line a 8-inch-square glass baking pan with parchment paper, letting a few inches hang over side of pan. Butter the parchment paper.

Spread oats and nuts or seeds on a baking sheet. Toast in the oven until golden and fragrant, 6 to 8 minutes, stirring oats and nuts or seeds once.

In a saucepan, combine butter, honey, maple syrup and salt. Stir over medium heat until butter is melted, and the mixture is smooth and hot. In a mixing bowl, toss together toasted oats and nuts or seeds, dried fruit, and cinnamon. Pour hot honey and maple syrup mixture into the bowl, and stir until everything is combined combined.

While mixture is still warm, transfer it to prepared pan and press down using a spatula.

Bake until golden brown, 30 to 35 minutes. Transfer pan to a rack and let cool completely (usually a couple of hours). Using the overhanging parchment paper, lift out of pan and place on a cutting board. Cut into bars (I like making them about 1″ x 3″)