Amazing non-fat Granola

I love granola anything, but I rarely have it because it’s fattening with all the ingredients they use, so I set out to make myself a non-fat version. Here are the results!

INGREDIENTS

1 1/2 cups rolled oats
1/4 cup walnut pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup real maple syrup
1/2 cup dried apricots, chopped

Preheat the oven to 300 degrees

Take a large bowl and add all the ingredients. Mix thoroughly to coat everything.

Using a half-sheet pan, cover it with parchment paper or silicone mat. Spread the granola evenly using an off-set spatula and place in the oven. Set the timer for 10 minutes. Turn the granola over and bake for another 10 minutes.

Allow the finished product to cool for 20 minutes before serving. While it’s cooling, add the apricots and give it a stir. As the granola cools, it gets crispier and more yummy.

Eat it plain or top yogurt with 2 tablespoons for a nice treat!

Yields 4 servings depending on how you use it.

Bon Appetit!

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Left-over Mashed Potato Biscuits

What to do with left-over mashed potatoes? Here’s a recipe I love that will surely have you and your guests going back for seconds. Besides, who doesn’t love a hot biscuit slathered with butter? And the best part is they’re so versatile you can use them for sandwiches, satisfy a sweet tooth with honey or jam, break them into pieces over stew, and a gazillion other things. Be creative by trying something you’ve never done before. It’s fun!

I use whole wheat flour instead of the traditional white all purpose flour for it’s nutty flavor. Although a little denser, the flavor is richer. Try ’em, you’ll like ’em!

INGREDIENTS

• 2 1/2 cups whole wheat flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1/4 cup butter
• 1 1/2 cups leftover mashed potatoes
• 1 egg, beaten
• 1/3 cup cold water
• 1/3 cup milk
• 2 tablespoon melted butter to brush the biscuit tops before baking

DIRECTIONS

1. Preheat the oven to 450 degrees
2. In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, and break into pieces with your fingers until it resembles the size of peas. Don’t overwork the butter because it’s the butter that makes them flaky. In the alternative, use a pastry cutter, if that’s easier for you. If you don’t have a pastry cutter, use two knives like a dueling Knight to cut in the butter.
3. Add the mashed potatoes, the egg, water and milk. Mix thoroughly until you have a dough.

Turn dough out onto a floured surface, and knead 6 or 7 times until the dough holds together. Roll the dough out to about 3/4 ” thickness. Using a biscuit cutter, cut the circles until all the dough is used. Brush melted butter over top of each biscuit and place on a sheet pan sprayed with cooking spray, and bake 15-20 minutes.

Celebration of Cinco de Mayo

REAL MEXICAN FAJITIAS

4 pounds beef or chicken (visible fat removed)

Marinade
4 cups beef broth
¼ cup liquid smoke
½ cup soy sauce
½ cup brown sugar
3 tablespoons garlic, crushed
1 medium onion, chopped
1 tablespoons black pepper
1 tablespoons salt
Juice of 3 whole lemons

10 large tortillas

In a separate skillet

1 tablespoon olive oil
3 multi-colored peppers, cut in strips
1 red onion, thinly sliced
2 tomatoes, cut in quarters

Prepared or homemade guacamole, sour cream, shredded cheese, diced tomatoes.

Poke holes in your meat and set aside. In a large container, mix the marinade together and pour over top of the meat and allow to marinate overnight—it can even be two nights. I usually marinate two nights because it allows the meat to marry the seasoning. You didn’t know you were going to a wedding, did you? I promise these fajitas are a celebration in your mouth!

Prepare the multi-pepper mixture in the skillet and set aside when cooked through.

When the grill is hot, add the steak and grill to your taste. Once done, slice the meat thinly on a diagonal angle.

Now comes the fun part! Assembly and eating all that awesome goodness.

I usually heat my tortillas in the microwave for 10 seconds. Lay the tortilla down on a flat surface and add the meat off center–closer to the end facing you. Add the multi-pepper mixture over top, diced tomatoes, shredded cheese, prepared guacamole and a dollop of sour cream.

Using two hands, at the short end of the tortilla, fold the two sides in and roll into a cylinder. Depending on how much you filled the tortilla, you may have to use a knife to push the filling back in order to finish the roll.

And here’s the best part, you can save the marinade and reuse it one more time, but you must use the same type of meat. Store in the freezer and defrost in the refrigerator a day or two before to use for another tasty meal that you won’t want to end!

Ole!