Donna’s Gluten Free 5 Grain Ginger Granola

Dear Culinary Companions, this recipe is one that I have been tweaking for months and finally think that I have a very good master recipe to share with you.  This granola is crunchy and full of healthy grains, nuts and fruits and is delicious with yogurt or as a snack on its own.  The origins of this recipe lie with another recipe I found by Lauren Singer that I adapted for the microwave, included more grains and added dried fruit and candied ginger.  I hope that you try this - we can't stop eating it!  Best, Donna:

Donna’s Gluten Free 5 Grain Ginger Granola

Inspired by Brown Sugar Winter Spice Granola - Lauren Singer:

http://www.trashisfortossers.com/2013/08/summer-granola-winter-spices.html

Ingredients:

1½ cups brown sugar

1/3 cup water

1/3 cup coconut oil

¼ cup maple syrup

1 Tablespoon vanilla extract

4 cups oats:  Choose rolled, quick-cooking or steel cut, or mixture of these

4 Tablespoons grains:  Either 1 Tablespoon of each, or your desired mix – Amaranth, Chia, Millet, Quinoa (red or white)

1½ cups sliced almonds (or other nuts) or unsweetened flaked coconut, or mixture

1½ cups seeds:  Choose sunflower or pumpkin, or mixture

1 Tablespoon cinnamon

¾ teaspoon salt

1 cup dried fruit:  Choose blueberries, cherries, cranberries, raisins, etc. or mixture

¼ cup candied ginger, chopped

Method:

Preheat oven to 250 degrees F.  Cover a large baking sheet with foil and spray with cooking oil.

Mix together brown sugar and water in 1 quart glass measuring cup and microwave on High for 3 minutes.  Carefully remove from oven as it will be hot, and allow to cool.  Stir to dissolve any remaining sugar granules, add the coconut oil, maple syrup and vanilla and set aside.

Mix together the remaining ingredients except dried fruit and ginger in a large bowl.  Mix in sugar mixture and transfer to baking sheet.  Bake for 2 hours, stirring after 1 hour to break granola up into chunks.  After 2 hours, turn off oven and leave granola inside until completely cool to make it extra crunchy.

Once granola is completely cool, stir in dried fruit and ginger, and place into 2 quart container with tight seal.

Makes 2 quarts.

Copyright 2015.

Donna's Fruit & Vegetable Panzanella

Hello to All!  With the tomato season beginning here, and with so many other fresh fruits and vegetables available, I wanted to create a tasty dish that showcased the local fruits and vegetables and also serve as a satisfying side dish.  This panzanella salad was the result which I served with my Simple Lemon Pepper Tilapia (see 21 June 2015 blog entry for recipe) and the combination was a winner!  Cheers, Donna:

Donna's Fruit & Vegetable Panzanella

Ingredients:

6 slices gluten-free bread

3 Tablespoons butter

Garlic salt to taste

3 ripe tomatoes, chopped

2 nectarines (or peaches), chopped

½ cup blueberries

4 green onions, chopped

2 Tablespoons fresh basil leaves, chopped

4 ounces Feta cheese

¼ cup balsamic vinaigrette dressing

Salt and pepper to taste

Method:

Preheat broiler on High.  Spread 1.5 teaspoons butter on each bread slice and sprinkle with garlic salt.  Place on baking sheet and broil about 5 – 7 minutes until bread is golden brown.  Remove from oven, let cool about 10 minutes and cut bread into cubes.  Set aside.

Mix all remaining ingredients in medium sized bowl and chill.  When ready to serve salad, mix together fruit and vegetable mix with bread cubes either as individual servings or all together depending upon the number of servings needed.

Serves 4.

Copyright 2015.

Donna's Fresh Spring Rolls with Plum Sweet & Sour Sauce and Roasted Salmon with Salsa Verde & Sweet Pepper Sauce

Dear Friends, I have been having fun experimenting with fresh ingredients from the garden and sea and offer these two creations for your culinary enjoyment.  The first recipe for the spring rolls is a variation of a recipe I developed many years ago for baked egg rolls and this one is a lighter and healthier version.  The second recipe is a very simple yet delicious baked salmon that pairs nicely with the spring rolls or can be served with other side dishes.  Bon Appetit!  Best, Donna:

Donna's Fresh Spring Rolls with Plum Sweet & Sour Sauce

Ingredients:

Spring Rolls:

3 cups cole slaw mix or shredded cabbage

3 green onions, chopped

One 8 ounce package fresh mushrooms, rinsed and chopped

One 8 ounce can bean sprouts, drained

2 Tablespoons ginger root, grated

1 generous teaspoon Five Spice Powder*

Salt and pepper to taste

6 – 8 spring roll skins

6 – 8 romaine leaves

1 package (8 ounces) crabmeat or cooked shrimp

Method:

Mix first 7 ingredients in large bowl.  Soften spring roll skins individually in lukewarm water for about 30 seconds.  Top skin with romaine leaf, vegetable mix and seafood.  Fold over opposite corners on top of mixture and roll up egg-roll fashion.  Repeat until all rolls are filled.  Serve immediately with Plum Sweet & Sour Sauce.

*Available in the Oriental section of your grocery store or Oriental market.

Plum Sweet & Sour Sauce:

Ingredients:

One 10 ounce jar plum jam

¼ cup white or rice vinegar

1 cup fresh pineapple or 1 can (7½ ounces) crushed, undrained     

Method:

Melt jam in a medium size saucepan.  Add vinegar and undrained pineapple.  Mix well and stir until sauce is heated through and starts to bubble.  Cool and refrigerate.  Serve chilled with spring rolls.

Serves 6 – 8.

Donna's Roasted Salmon with Salsa Verde & Sweet Pepper Sauce

2½ pounds salmon fillets

Salt and pepper to taste

One 16 ounce jar Salsa Verde (Herdez or other brand)

1 cup sweet bell pepper (green, red, yellow or mix), chopped

2 Tablespoons fresh cilantro leaves, chopped

Method:
Preheat oven to 400° F.  Cover 9 x 13" pan with aluminum foil and spray with cooking oil.  Place salmon fillets in pan and season with salt and pepper.  Mix together salsa verde and peppers and pour on top of salmon.  Bake for 15 - 20 minutes, depending upon thickness of salmon, until done.

Serves 6.

Copyright 2015.