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Posts Tagged ‘dried cranberries’

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 Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.

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by Caitlin Saniga

This was a great snack to pack and take to work. Lots of protein and antioxidants in this mix!

  • 1 cup frozen shelled edamame, thawed
  • 1 teaspoon extra virgin olive oil
  • salt
  • 1/2 cup chopped, shelled walnuts
  • 1/4 cup dried cranberries

Heat the oven to 425 degrees. Arrange the edamame on a baking sheet, drizzle with olive oil, and toss to coat. Sprinkle lightly with salt.

Roast, stirring occasional, until crisp and golden, about 20 minutes.

In the meantime, place the the walnuts on a separate baking sheet and toast in the oven about 5 minutes, or until they become aromatic.

Let the edamame and walnuts cool, and toss with the cranberries.

Store the mixture in an airtight container.

Makes a little less than 2 cups of mix.

Recipe adapted from: Whole Living

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by Caitlin Saniga

There are a ton of awesome colors and flavors in this recipe! How awesome is my boyfriend for coming up with it?

  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 1 can chickpeas, rinsed and drained
  • 1 can mandarin oranges, drained
  • 1/4 cup toasted chopped almonds
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped green onion
  • 1/3 cup crumbled feta
  • 2 cloves garlic, minced

In a small bowl, use a whisk to combine the vinegar, oil and pepper. In a separate bowl, combine the remaining ingredients. Pour the vinaigrette over and stir once more to thoroughly combine. Chill salad at least 30 minutes before serving.

Makes 6 side-dish servings.

Recipe: Eddie Paik

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by Sarah Steimer

I could eat this every week in the fall. These are literally my favorite flavors in the universe.

  • 2 medium-sized sweet potatoes
  • about 10 Brussels sprouts, rinsed and quartered
  • handful of pecans
  • handful of dried cranberries
  • 3 tablespoons blue cheese
  • olive oil
  • salt and pepper, to taste

Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.

When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.

Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Makes two servings.

Recipe adapted from: Martha Stewart Living

Photo: Sarah Steimer

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by Caitlin Saniga

I've never actually tried this salad from Hotel Roanoke, but I've had a few other dishes there. Everything I've had there (pork chop with mango chutney, steamed chard and sweet potato cheese casserole... not to mention the Sunday brunch buffet) has been pretty delicious. So when my coworker Jerry suggested this salad, I knew I'd have to try it.

I've never tried this salad from Hotel Roanoke, but I've had a few other dishes there. Everything I've had (the pork chop with mango chutney, steamed chard and sweet potato cheese casserole ... not to mention the Sunday brunch buffet) has been pretty delicious. So when my coworker Jerry suggested this salad to me (and actually hand-wrote the recipe for me), I knew I had to try it.

  • 2 roasted chicken breast halves, cut into small pieces
  • 3 ounces mixed greens
  • 1/4 cup roughly chopped cilantro
  • 1 tablespoon pine nuts
  • 10-12 grape tomatoes, sliced in half
  • 2 ounces gouda, fontina, or other soft, mild, white cheese (I used feta), cut into small pieces
  • 1/4 cup champagne dressing (I used Marzetti’s.)

My cilantro is bursting out of its planter. Good thing this recipe calls for tons.

Toss all ingredients together in a medium bowl, and split the salad mixture between two smaller bowls.

Makes 2 servings.

Recipe adapted from: A recipe my friend Jerry gave to me that was passed along to him by The Roanoke Times’ food editor, Lindsey Nair, who, he said, got it from the Hotel Roanoke. (This was the second recipe recommendation from Jerry that I’ve tried. He’s 2 for 2.)

Photos: Caitlin Saniga

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by Sarah Steimer

No one said grilled cheese couldn't be sweet. These are great breakfast sandwiches. Add goat cheese and fruit to almost any sweet bread and you're looking good.

  • 8 slices walnut raisin bread (or cinnamon raisin bread)
  • 1/2 log of goat cheese
  • 1 teaspoon cinnamon
  • 1 tablespoon dried cranberries, roughly chopped.
  • butter, softened

I’ll admit that I actually found cranberry-cinnamon goat cheese at Giant Eagle, but I imagine this would be just as easy. Let the goat cheese soften on the counter for about an hour and whip in cinnamon and cranberries.

Spread the cheese mixture generously on four of the slices of bread. Butter the outsides and toast in a pan or sandwich maker. Cut into fancy triangles if you so please and serve with coffee or tea like the royalty you are.

Makes four regular sandwiches or multiple little princess sandwiches.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

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