Granola Girl

I think you might agree when I say that I just don't have enough time to do all the things I want to do.  There's a list floating in my head, but that flow is inevitably interrupted by something else fighting for my time and attention.  Or maybe five or six somethings! At the end of the day, I sigh and wonder where all the time went.  Why didn't I get to any of the stuff on my list?!  Those were the things I really wanted to do.  Bummer.

With the continual time-crunch gnawing away at each day, why do I invest time in making food from scratch?  This granola recipe is a prime example.  You can buy granola that's pre-made.  Yep.  I know it's out there in stores and I don't have to spend any time in the kitchen making it.  I get it.  It's fast and easy, and there are endless varieties to choose from.  And honestly, I have even purchased granola from the store! (My particular favorite is the pumpkin flax granola from the bulk bin at Whole Foods- yum!) But for me, kitchen time is like therapy time.  I tune into the ingredients in front of me and start the preparation I know will make my body healthier and happily satiated.  I also experience joy when I share my creations with family and friends because I want them to be healthy and happy too.

And so I found myself carving out some precious time to make granola from scratch.  I decided to follow a recipe from Julie Morris' cookbook, Superfood Kitchen, called Banana-Hemp Granola.  (The recipe is not mine to share, but drop me a line if you'd like more details about how to make the granola.)  The smell of the wet ingredients, particularly the warmth of the vanilla which evokes comforting memories of baking with my Mom, enchanted me right from the start.  It was fun to mix the wet ingredients into the dry, mushing the puree through the oats and hemp seeds with my fingers and feeling like a kid.  In fact, this would be a great experience to try with your kids.  Let them help mix it all together and when it's on the baking sheet and ready to go into the oven, you don't have to feel bad about letting them lick their fingers!  As it bakes the aroma will definitely make your mouth water.  Once you pull it out of the oven, you must exert some self-control by letting it cool a bit before you devour it.   I brought some to work for use as a topping on ice cream during an ice cream social.  I ate some with milk just like cereal.  I also used some as a topping for yogurt (pear was my favorite choice with this granola).  And then I found myself all out of it.  It was fun to make, fun to share with my co-workers and fun to eat.  Something so good is worth the time.

Eat This NOW!

With summer comes such delightful fresh produce.  My most recent trip to the market led me to deliciously fragrant peaches and sweet, juicy cantaloupe.  Each of these sumptuous fruits leaves your face and hands sticky as the juices burst out with each bite.  That in itself can be a pleasure.

The cooks at Moosewood Restaurant took some inspiration from a loyal customer and created a dish called, Oya's Peaches and Pistachios.  The dish is so simple, the fresh produce really does all the work for you.  Chop fresh peaches and cantaloupe into bite-sized pieces, then sprinkle on just a hint of cardamom, freshly grated lemon zest and freshly grated orange zest.  Add a little juice from either or both citrus fruits and the base of your salad is done.  It tastes very refreshing when chilled, so pop it into the refrigerator until serving time.  When it's time to eat, sprinkle each serving with some shelled, unsalted pistachios.  That's it.

I made a batch about a week ago and portioned it out to be my breakfast over the course of a few days. It was definitely something worth waking up for!  I enjoyed it so much that I made a second batch this week, and this time added some fresh mint leaves to the salad.  I'll have to admit mint is a pretty tasty addition.  Whether you want it for breakfast or even dessert after a summer dinner on the grill, your taste buds will thank you if you eat this now!

I Said Millet, Not Mullet!

Millet is one of a variety of small-seeded grasses grown around the world as a cereal crop or grain.  Ninety seven percent of its production is in developing countries, particularly Asia and Africa, as a staple food crop, and with good reason.  Millet has a protein content similar to that of wheat and contains both iron and phosphorus.  It is also a rich source of B vitamins, calcium, potassium, magnesium and zinc.

Haven't tried millet yet?  What are you waiting for?!  It's simple to prepare, combine 1/2 cup millet with 1 1/4 cup water (or stock, if you prefer).  Bring to a boil, cover and simmer until millet is tender, about 20 minutes.  If you can make rice, you can make millet.  You can use millet in much the same way rice would be used as well, though the grain is much smaller creating new textures for whatever dish you are preparing.  Tonight's preparation is from the June 2013 edition of Vegetarian Times, Millet Fritters with Feta, Spinach and Golden Raisins (http://www.vegetariantimes.com/recipe/millet-fritters-with-feta-spinach-and-golden-raisins/).  Trust me, you don't need to be a vegetarian to find some mouth-watering treats inside the pages of Vegetarian Times!  These fritters went nicely with a fresh garden salad and a crisp glass of riesling.  The next day they made a tasty lunch rolled up in an Engine 2 sprouted grain wrap.

Millet fritters cooking in olive oil

Crispy millet fritters are calling your name

Experience

On some rare occasions, my life does not revolve around food.  Friday, July 12 is one of those occasions.  What could eclipse the thoughts of food that dance around in my head?  The Beatles.  I love  the Beatles, and have since I was a kid.  A few years ago I was having a particularly difficult time training for the Shamrock Half Marathon (a race I began running in 2006 and aim to participate in annually provided my body will let me).  I tried all sorts of things to help my training along, but nothing worked.  I was in a funk.  Finally I made an all-Beatles playlist for my iPod.  It contained over three hours of my favorites, naturally.  And before I knew it I was running.  The Beatles carried me through the training months, and then through the 13.1 mile trek on that cold race day in March.  Their music brings me to a happy place.

So you can imagine my excitement when the opportunity arose to see Paul McCartney in concert!  I called some of my Beatle-minded friends and our road trip to Washington, D.C. was born.  The experience is one I will not soon forget.  Paul played for roughly three hours, a nice mix of his solo work, Wings and best of all the Beatles.  It was a dream come true, not to mention that we had absolutely dreamy seats inside Club 3 at the Nationals Stadium.  Our "suite" friends felt just as fortunate to catch the show, so the night passed in blissful enjoyment.  His boyish charm, anecdotal stories in between songs, enthusiasm on stage and best of all his beautiful voice belting out songs like Get Back, Day Tripper, Paperback Writer and the final montage from Abbey Road...came together for a spectacular performance that still lingers in my head.

Stadium snacks on our private ledge

Sir Paul McCartney

Three enthusiastic Beatles fans

Happy 4th!

Summer is here, along with its sticky humid temperatures and punctual afternoon thunderstorms- just wet enough to make things even more steamy.  The humid days make playing outdoors a bit more uncomfortable, increasing the need for hydration.  Right on cue, Runner's World put out a recipe for Tomato Watermelon Salad (here's the link to the recipe: http://www.runnersworld.com/recipes/refreshing-tomato-watermelon-salad).  This completely refreshing treat is part salad part liquid replenishment because the tomatoes and watermelon chunks are so juicy and delicious.  Fresh mint adds to the overall refreshment you get from eating it.  As the article notes, "keep this recipe on hand, and you'll never be the lame barbecue guest who comes bearing a bag of chips again."  Advice taken!  As I head to my favorite Annual Family 4th of July Backyard BBQ and Beer Tasting (would it really be a barbecue if there wasn't a beer tasting?!), I am excited to share this new creation with my friends.  Now it's time to enjoy the company of friends, chow down, taste some beer and watch the fireworks.