Shelia's Granola

My parent's recently went to Augusta, Georgia with my father's siblings for a vacation at my uncle's house. My mom raved about the granola my Aunt Shelia made for breakfast so I had to try it.

It was delicious! I added it to old-fashioned oatmeal, Greek yogurt, even fromage blanc. The recipe makes a lot - I gave some out to friends and still had enough for the week. Thanks Shelia!

Shelia’s Granola

1 18-oz can of Quaker instant oats (1 minute oats)
8 oz. unsalted butter (2 sticks)
½ lb. light brown sugar
1tbsp cinnamon
1tbsp nutmeg
½ tbsp mace or allspice
1 cup toasted walnuts
1 cup unsweetened coconut flakes
1 cup toasted slivered almonds
2 cups golden raisins
2 cups dried cherries or cranberries

Melt the butter and add sugar and spices. Mix thoroughly with oats. Spread on baking sheet. Bake at 250 degrees until dry, about 30 to 40 min. Turn and mix with spatula several times while baking. Let cool.

After granola has cooled, add the nuts, raisins, coconut, and cranberries or cherries.

You can toast the coconut in the oven as long as you watch that it does not burn. You can also toast it in a skillet on the stove as you would the nuts. Toasting the nuts and coconut adds a lot of flavor and is worth the extra effort.

Shrimp Phad Thai

My friend Laura recently invited me to an Asian-themed pot luck dinner. I have had Phad Thai only a handful of times and every time it tasted like noodles drenched in peanut butter. Not so good. I don't have too much experience cooking Asian food and I was a bit skeptical as to how this would turn out.

This dish was light, flavorful, and easy to make!

This dish can easily become vegetarian - just substitute the shrimp for more tofu.

Shrimp Phad Thai
Adapted from Food Network

4 ounces medium-thick flat rice noodles
2 tablespoons plus 1 teaspoon sugar
2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
2 tablespoons rice vinegar
1/4 cup peanut oil
2 large eggs, beaten with a pinch of salt
12 ounces peeled and deveined medium shrimp
3/4 teaspoon crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu (about 6 ounces)
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
1 1/4 cups mung bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)

Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.

Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

Roasted Butternut Squash Salad

I LOVE LOVE LOVE this salad. It is so delicious.

Roasted Butternut Squash Salad
Adapted from Barefoot Contessa Back to Basics

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry (I used a spring mix)
1/2 cup walnuts halves, toasted

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.

Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Yield: 4 servings

Chewy Chai Sugar Cookies

These cookies were so yummy. I love the flavor of chai this time of year. The cookies are best the day you make them - warm and chewy. I found they hardened somewhat the next day but as long as you do not overcook them they stay fairly chewy. I made them with white whole wheat but you can use all-purpose.

Chewy Chai Sugar Cookies
Adapted from Cooks Illustrated, November 2010

2 ¼ cups (11 1/4 ounces) white whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
Pinch ground black pepper
1 ½ cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling
2 ounces cream cheese , cut into 8 pieces
6 tablespoons (3/4 stick) unsalted butter , melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

Place 1½ cups sugar, cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Be careful not to overcook. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Spicy Pumpkin Pie

When I was little and stressed out, my mom would bring me small presents. One of these gifts was the "365 Ways with Pies" cookbook. I think I made every one of them, but this one is an annual favorite on Thanksgiving. Its tasty and most importantly, easy!

Spicy Pumpkin Pie

2 eggs, beaten
¾ cup sugar
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt
1 ½ cup canned pumpkin
3 tablespoons molasses (or maple syrup, if you must)
1 tall can (1 2/3 cup) evaporated milk
1 unbaked pie shell

Combine eggs, sugar, spices, salt, pumpkin, and molasses. Add evaporated milk; stir until mixture is smooth. Pour into unbaked pie shell. Bake in 450 degree oven for 15 minutes; reduce heat to 350 and bake for 40 minutes longer or until knife inserted in center comes out clean.