Gluten Free Granola Bars

Ok- so its finally here... I found my gluten free granola recipe and have a few minutes to type it up for you! :) Of course, I didn't follow the recipe exactly (I will note my changes in parentheses next to what I changed!) and I made it into bars instead of just regular granola.

Grain-Free Raw Coconut Granola

You can totally play with this recipe!  This recipe yields around 22 cups of granola.  You just want about 19 or 20 cups worth of your favorite seeds, nuts and flakes total, so measure out your desired ingredients.

22 1-cup servings
Preparation Time: 20 minutes
Bake time (if you're making bars): 15-20 minutes

6 cups coconut flakes
1 1/2 cups raw honey (I reduced this and found they were plenty sweet and moist!)
1/4 cup Raw maple syrup and/or molasses (I used molasses)
1 cup coconut oil (can use olive oil)
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon Himalayan salt (can use sea salt if you like)
1 tablespoon vanilla extract
2 cups pecan halves
2 cups almonds
1 1/2 cups walnuts
2 cups sunflower seeds (I used roasted/salted, and they added a nice salty flavor to the sweet!)
2 cups cashews (I used hazelnuts!)
1 1/2 cups pumpkin seeds (forgot to put these in- but will for sure next time!!!!)
1/2 raw sesame seeds (I used hemp seeds and added more- they have quite a bit of protein in them!) :)
2 cups flax seeds (I omitted these)

Set aside 4 cups of the coconut flakes.  Put all wet ingredients and spices into a pan.  Warm over a very low heat and stir to blend the flavors.  Do not use a high heat.

Chop the coconut flakes into the size of oats.  Add the chopped coconut flakes to the liquid.  Turn off heat.

Chop the nuts if you want to make a breakfast cereal substitute (or bars!).  Add the wet portion to the remainder of your dry ingredients, and stir until it's well blended.  Store in an air tight container.  It will keep for weeks, if it lasts that long! :)

To make bars:  follow all instructions above.  Preheat oven to 425.  Press mixture into a jelly roll pan (I used my large stoneware bar pan from Pampered Chef).  Bake for 15-20 minutes or until firm and it holds together.  I baked mine too long, and the bottoms got a little burned...  Just keep an eye on it! :)  Remove from oven and let cool.  When cool, cut into bars (whatever size you like!), wrap individually in plastic wrap and store in a ziploc bag.

Enjoy! :)

Original recipe from http://www.freecoconutrecipes.com/index.cfm/2011/2/2/grain-free-raw-coconut-granola

MIA

So, apparently I keep forgetting about my blog...  I've "created" several recipes since my last post, but unfortunately, I can't remember them at the moment... So, if they come to me, I'll post them... if not... bummer dude!

So, growing up I was always a tom boy... and I HATED having to cook or work in the kitchen.  When dad bought the cows, and we started renting the ranch, I was always the one out helping with the cattle and my sister was always helping in the house...  (I later found out that she didn't appreciate that arrangement very much!)  I LOVED being outside, working with dad... the smells, the sights, the sounds, the feeling of working with my daddy, side-by-side and accomplishing something that needed to be done!  So, I didn't learn a whole lot from my mom in the "domestic" department.  Sure, she taught me to do dishes, vacuum, clean the bathroom, cook basic meals etc., but it wasn't until I was in my late teens that I started paying attention to what she was doing when she was cooking.  Most of what I've learned in the kitchen, I've kinda taught myself.  That's why I have this blog... to share my experiments, successes and failures as I progress on my "Domestic Diva" journey.

Now, like I said, I HATED being in the kitchen as a kid (and I still HATE doing dishes...).  But, the last couple years I have learned to enjoy it, and have actually started canning and preserving food for my family.  Last year was a great experience- late (and I mean LATE) nights canning tomatoes, salsa, spaghetti sauce and fruit with my neighbor down the hill.  We'd get her 3 girls and my daughter down to bed, then I'd head down (usually in the dark!) to finish our canning that we'd started earlier in the day.  While jars were processing in the canner, we'd sit outside and enjoy a glass of wine, or on occasion a shot of Petrone!  It was great!  I got to know an amazing woman, and have some "me" time and provide food for my family all at once.  That's where my "love" of canning and preserving food really began!  (Thanks, Sara!)

So, this year, I've branched out... I've learned and tried new recipes and I'm doing more.  Of course, with the HUGE garden Sara and I planted, how could I NOT experiment and try new recipes!  So, this year I've added applesauce, apple butter, dill pickles, dill pickle relish, pickled beets, dilly beans and this weekend, I'm going to try my friend Heather's zucchini lemon butter recipe!

I love the fact that I am providing food for my family to get us through the winter and some tasty treats for us!  And honestly, I even enjoy the process!  So, I will keep canning, freezing and drying veggies and fruit...  and when I'm done, maybe, just maybe I'll have more time to blog and keep you all updated on this cowgirl mama's kitchen happenings!

So until next time, does anyone know where to find the dish fairy?!  I have a PILE of dishes that need done and my hatred for dishes hasn't changed since I was 8! ;) :)

Enjoy! :)

Beef "Mock-ganoff"

So, the other night I "accidentally" came up with this recipe.  I did not know what I was making until was done, and when I tasted it, I realized it tasted like Beef Stroganoff!  We all like it- even Arianna!  So- here's the recipe!

Beef "Mock-ganoff"

1 lb ground beef
1 small onion, chopped
1 package short cut pasta (I used penne)
3 Tbs butter
3 Tbs flour
1 1/2 (more or less) cups beef broth/stock
1 1/2 (more or less) cups milk
Salt/Pepper to taste

Cook pasta according to directions on package.  Drain, reserving about a cup of the pasta water.

Brown onion and ground beef in a skillet.  Remove from skillet.  Melt butter in skillet that you used for the ground beef.  Once butter is melted, add flour to make a roue.  Add beef stock and milk to your taste and to your desired consistency.  Season with salt and pepper.  Add beef and onion mixture to gravy.

Once pasta is drained, return it to the pot and add beef gravy.  Mix thoroughly- add pasta water if you need it.  Serve.

Enjoy!

New Attempts turn into "Hopefully" new holiday traditions, Part 1

So, this year I made some holiday goodies- snickerdoodles and other cookies, Kahlua and 4 different kinds of chocolate truffles...  And I have decided that next year its just Kahlua and truffles!!!  Although, the Kahlua I will make late spring/early summer...  only because it really should age, and the longer the better! :)  I did an online search for a good yet easy Kahlua recipe (some recipes take 2 months just to make it- that doesn't include aging!)  So I searched, and I searched... most recipes call for instant coffee- but I don't care for instant coffee, and wanted a "real" coffee taste in my Kahlua!  So, I finally found a recipe that looked like it was easy to make, it used ground coffee and had LOTS of positive comments about it (if there's one thing I learned- if comments on the recipe are available ALWAYS read them... they can be really helpful!!!).  I decided to try it!  So- here's the Kahlua recipe that I used (from another blogger- www.cupcakeproject.com).  I will say this recipe filled an old champagne bottle PLUS a rum bottle... I would suggest having dark bottles that have screw on lids....  makes it easier to store! :)  Oh, and I used Burnett's vodka... its only $9 at the liquor store here in Baker... Next time (if I can afford it, I will try Everclear...)

Homemade Kahlua

Makes about 1.5 liters

• 6 cups brewed coffee (Use your favorite kind! I used Goshen coffee since I know that Bride and Groom 3.0 and many of my coffee connoisseur friends love it.)
• 1 pound light brown sugar
• 3 1/2 tablespoons vanilla extract
• 1/2 liter of vodka (If you have access to a pure grain alcohol like Everclear, you may want to use that. I simply used SVEDKA Vodka and it worked just fine.)

1. While the coffee is still hot, mix in the brown sugar.
2. Let cool.
3. Mix in vanilla and vodka.
4. Serve over ice, in mixed drinks like a frozen mudslide, or use to make a cupcake (post coming soon).

Read more: http://www.cupcakeproject.com/2009/12/homemade-kahlua-using-your-favorite.html#ixzz1halXlnyb

Enjoy!

Making the Mexican grade

Well, its been awhile since I’ve posted anything…  but I made enchiladas this week that even my husband couldn’t criticize!  So- my husband grew up eating Mexican food in Southern California- the REAL Mexican food.  Oh, and his dad had a Mexican nanny growing up that was very close with the family.  So DH (dear husband) also grew up eating her authentic Mexican food.  Needless to say, when it comes to Mexican food, DH is hard to please.  And I don’t cook it very often- because I know it just won’t compare to Nana’s.  However, I decided to try a Mexican meal that was outside our normal burritos…  I made elk enchiladas, Mexican rice, refried beans and homemade guacamole.  DH’s comment was “This is just like eating at a Mexican restaurant, only better!”  I’VE MADE IT!!  I might even be brave enough to try other Mexican dishes… MAYBE!!  So, here are my recipes for Elk Enchiladas and Easy Mexican rice!

Elk Enchiladas

1 lb ground elk or ground beef

1 small onion, chopped

1 poblano pepper, seeded and chopped

1 anaheim pepper seeded and chopped

1 tsp garlic powder (more or less to taste)

1 tsp salt (more or less to taste)

2 cans enchilada sauce

8-10 flour tortillas

Oil for frying tortillas (I used coconut oil, but olive or veggie oil would work too)

Cheddar cheese

Preheat oven to 350-375.  Brown meat with onions, add peppers and sauté until onions and peppers are soft.  Turn off heat.  Heat oil in a separate pan.  Fry tortillas until just golden brown on both sides.  Fill fried tortillas with meat mixture and small amount of cheese, roll and place seam side down in a 9x13 pan.  Once all the tortillas are filled, rolled and in pan, top with enchilada sauce, leftover meat and cheese.  Bake 20-25 minutes, until hot and bubbling.   

Easy Mexican Rice

3 Tbs veggie oil (I used olive oil)

1 cup long grain white rice

2 1/2 cups chicken broth

1 (4oz) can tomato sauce (I didn't have tom. sauce, so I used a can of tom. paste diluted with water)

1-2 cans Rotel (I canned my own version of Rotel this summer, so I used a pint sized jar)

1 1/2 tsp salt

chili powder (to taste)

cumin powder (to taste)

Cheese- monterey jack or cheddar

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, Rotel, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Enjoy! :)

Catching up and another recipe

So, apparently today is the day I am using to get caught up on my blog...  I haven't posted anything in awhile, and had 3 recipes to share!  The last few weeks have been extremely crazy-busy ones, since I've been helping a neighbor in their garden and canning over 300# of tomatoes... (with another neighbor!)!  That doesn't include the pears, peaches, apples and peppers we've done either.  We made salsa, spaghetti sauce and LOTS of just plain canned 'maters...  But, my pantry is full and I'm happy! :)  Anyway... onto last night's dinner recipe! :)

I have a recipe from a friend of my moms for chicken casserole.  Its kinda plain, so I decided to spice it up a bit!  Here it is!

"Spicy" Chicken Casserole

1 pkg Keebler Club crackers
1 stick (1/2 C) butter (I used Smart Balance), melted
Combine; press 1/2 of mixture into bottom of 9x9 baking pan

3-4 chicken breasts, cooked and cubed
Layer on top of cracker crumbs

1 can Cream of Chicken soup
1 C sour cream (I didn't have enough sour cream, so I made up the difference with some mayo and goat yogurt)
1/2 C water
1/4 C poblano peppers, finely chopped
1/4 C anaheim peppers, finely chopped
Combine and pour over chicken; sprinkle with remaining crackers mix.

Bake at 350 approx. 30 minutes, until bubbly and brown.

Enjoy!

Anybody thirsty?

I have had a watermelon sitting on my counter for over a month now... Why I haven't used it, I don't know... guess I wanted to use it for something "special"... so, last night, I decided to make a Watermelon daiquiri... Then decided to add mint... WOW!!  Was it refreshing!!!  Now I can't wait for summer to get here so I can get FRESH watermelon and try it!!!  So, here is the recipe for a Watermelon-Mint Daiquiri!

Watermelon-Mint Daiquiri

Watermelon (use as much or as little as you want)
2-3 sprigs fresh mint
2 oz rum
ice

Combine all in blender and blend until smooth.  Adjust to taste.

Enjoy! :)