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Archive for the ‘Monthly themes’ Category

by Sarah Steimer

Maple-cayenne popcorn

This popcorn was gone in a flash. If you’d like to slow yourself down, try offering this up with a bowl of nuts and dried cranberries on the side. Or just try not to be a snack monster like I am.

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by Caitlin Saniga

Buffalo-Parmesan popcorn

Buffalo sauce is my new favorite. (How have I waited so long to become hooked?) The sauce recipe I include here tastes very authentic. I recommend using Frank’s Red Hot, if you can find it, and not another type of hot sauce, as the flavor is distinct. If you’d like to add an extra kick to the sauce, add 1/8 teaspoon cayenne pepper.

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by Caitlin Saniga

Pumpkin spice granola

I’ve been watching fall movies (Lemony Snicket, anyone?) and snacking on this pumpkin granola lately. Isn’t autumn lovely?

  • 3 cups old-fashioned rolled oats
  • 1/2 cup flax seeds
  • 1 cup slivered almonds
  • 1/4 cup dried cranberries
  • 2 tablespoons brown sugar
  • 3/4 teaspoons salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 cup maple syrup
  • 1 egg white
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract

Preheat the oven to 300 degrees.

Combine the oats, flax seeds, almonds, cranberries, brown sugar, salt, cinnamon, nutmeg, and clove in one bowl. In a separate bowl, whisk together the coffee syrup, egg white, oil, and vanilla. Pour the liquid mixture over the dry ingredients, and stir and stir and stir until all of the ingredients are wet.

For chunky granola, line a glass baking pan with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 45 minutes, or until granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

For finer granola, line a baking sheet with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 30 minutes, then stir, breaking up any clusters. Bake for 15 minutes longer, or until the granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

Store the granola at room temperature for up to 1 week.

 

Recipe adapted from: Aunt Karen’s recipe

*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.

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by Sarah Steimer

Avocado-lime ice pops

These creamy (and rather healthy) ice pops were surprisingly refreshing — thanks to the lime, most likely. I can imagine what a splash of tequila would add to these pops…

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by Caitlin Saniga

Strawberry-lemon and ginger-peach striped popsicles

Ginger-peach and strawberry-lemon popsicles would be delicious served separately, but striping them together makes them even more delicious — like chocolate-vanilla twist ice cream, only better.


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by Caitlin Saniga

Blackberry-basil coconut pops

This may be one of my best recipes of the year. Even Joel, who is terrified of popsicles because of tooth sensitivity, tried one and agreed that it was fantastic. Basil-mint syrup is the secret to what makes these so spectacular, and straining out the seeds before freezing means you won’t have to whittle your popsicle stick into toothpicks.

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by Sarah Steimer

Sesame-miso vinaigrette

This vinaigrette can serve double-duty as a marinade. I added a few tablespoons to some firm, cubed tofu overnight and grilled it (along with some veggies) the next day. I drizzled more vinaigrette over everything and a little brown rice — simple and de-lish.

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