Omega-3 Granola

Omega-3 Granola

4 c. oatmeal
1 c. wheat germ
1/2 c. flaxseed meal
1/2 c. packed brown sugar
1/2 c. raw, hulled sunflower seeds
1/2 c. chopped walnuts
1/2 c. sliced almonds
1 tsp. cinnamon
3/4 tsp. salt
1/3 c. canola oil
1/4 c. honey
1 tsp. vanilla extract
1/4 c. water
1 c. dried apricots, chopped

Grease a large rimmed baking sheet.  Preheat oven to 300 degrees.
Stir together oatmeal, wheat germ, flaxseed meal, brown sugar, sunflower seeds, walnuts, almonds, cinnamon, and salt in a large bowl.  Whisk together oil, honey, vanilla and water in a separate bowl.  Pour the wet mixture into the dry mixture, stirring until evenly moistened.  Spread the mixture evenly on the prepared baking sheet.
Bake, stirring every 15 minutes, until crisp and toasted, 30 - 45 minutes.  Cool completely.  Add the apricots and toss to combine.  Transfer to an airtight container and keep at room temperature for up to 2 weeks.

Pickled Carrot Rounds

 

Pickled Carrot Rounds

Ingredients

• 1/2 lb. carrots

• 1 c. white wine vinegar

• 1 clove garlic

• 1 tsp. fennel seeds

• 1 tsp. salt

• 3 T. sugar

Instructions

1. Peel the carrots and slice into 1/4″ rounds. Crush the garlic clove. In a small saucepan, bring 1 c. water, vinegar, sugar, salt, garlic and fennel seeds to a boil. Pour the liquid over the carrot rounds in a heatproof container. Let cool, cover and refrigerate for 24 hours.

Hashbrown and Ham Quiche

 

Hashbrown and Ham Quiche

Ingredients

• 4 c. frozen shredded hash browns

• 1/4 tsp. salt

• 1/4 tsp. ground pepper

• 3 T. butter

• 1 medium onion chopped

• 1/2 c. chopped green pepper

• 1/2 c. chopped fresh mushrooms

• 2 tsp. flour

• 3/4 c. diced cooked ham

• 3 eggs beaten

• 1/2 c. milk

• 1/2 c. shredded cheddar cheese

Instructions

1. Saute the hash browns, salt and pepper in 2 T. butter until golden brown. Press into the bottom and up the sides of a greased 9" pie plate. 

2. In same skillet, saute onions, peppers and mushrooms in remaining butter. Remove from heat, sprinkle with flour. Stir in ham, eggs and milk. Pour into hash brown crust. 

3. Bake at 350 degrees for 25 minutes. Sprinkle with cheese and bake for 5 minutes longer or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Brussels Sprouts Chiffonade

Brussels Sprouts Chiffonade

1 1/2 lb. Brussels sprouts
6 T. butter
1 T. fresh lemon juice
1 T. poppy seeds

Drop Brussel sprouts into a food processor with the slicer blade going. Melt butter in a large skillet over medium-high heat. Add Brussel sprouts and toss until beginning to wilt; about 5 minutes. Add lemon juice and poppy seeds, toss to blend. Season with salt and pepper. 

Sesame Chicken Salad

Sesame Chicken Salad

Ingredients

• 2 small carrots peeled
• 8 oz. bag baby spinach
• 2 small shallots thinly sliced
• 3 T. toasted sesame seeds
• Boneless skinless meat from 1 rotisserie chicken, shredded
• 1 1" piece fresh ginger, peeled and grated
• 2 T. soy sauce
• 2 T. rice wine vinegar
• 1/4 c. sesame oil

Instructions

• Using a vegetable peeler, shave the carrots into long, thin ribbons. In a large bowl, combine the carrots, spinach, shallots, sesame seeds and chicken. In a separate bowl, whisk together the ginger, soy sauce, vinegar and oil. Pour the dressing over the salad, toss and serve.

White Soda Bread

White Soda Bread

3 1/4 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 c. buttermilk

Preheat the oven to 450 degrees.  Place parchment paper on a flat baking sheet.
Sift the dry ingredients.  Make a well in the center.  Pour 12 oz. of the buttermilk in all at once. Using one hand, mix in the flour from the sides of the bowl; adding more milk if necessary.  The dough should be soft; not too wet and sticky.  When it all comes together, turn it out onto a well-floured board.  Wash and dry your hands.  Knead lightly for a second, just enough to tidy it up; flip over.  Pat the dough into a round shape about 12 inches and cut a cross in the top.  Place on a baking sheet.   Bake at 450 degrees for 15 minutes then turn the oven down to 400 degrees and cook for another 20 - 30 minutes or until cooked.  Tap the bottom of the bread to check - it should sound hollow.

Lemon Curd Cheesecake

 Lemon Curd Cheesecake

Lemon curd:

1 tsp. finely grated lemon rind

1/2 c. fresh lemon juice

1/2 c. sugar

3 eggs

4 T. butter

Graham Cracker Crust:

5 T. butter

1/3 c. sugar

1 1/2 c. graham cracker crumbs

1/8 tsp. salt

Cheesecake:

3 (8 oz.) pkg. cream cheese

1 c. sugar

3/4 c. sour cream

3 large eggs

1 tsp. vanilla

Whisk together lemon zest, lemon juice, 1/2 cup sugar and 3 eggs in a large heavy saucepan over medium-low heat.  Cook until thick, about 6 minutes, whisking frequently.  Cut 4 tablespoon of butter into small cubes and whisk them into the hot lemon mixture.  Set aside.

Preheat the oven to 350 degrees.  Melt 5 tablespoons of butter.  In a bowl, stir together the graham cracker crumbs, 1/3 cup sugar, salt and melted butter.  Press into the bottom and 1 inch. Up the sides of a 9” springform pan..  Bake for 10 minutes then cook completely.  Reduce the oven temperature to 300 degrees.

Beat the cream cheese and 1 cup sugar.  Add the remaining 3 eggs, one at a time.  Beat in the sour cream and vanilla.  Pour two-thirds of the cheesecake mixture into the crust then spoon half of the lemon curd and swirl it into the cream cheese.  Repeat with the remaining cream cheese and curd.  Bake the cheesecake for 45 minutes.  Transfer to a wire rack, run a knife around the edge.  Cool at room temperature for 2 hours then refrigerate for at least 4 hours before serving.  

You can use purchased lemon curd instead of making your own in the first part of this recipe.  I topped my cheesecake with a jar of purchased lemon curd for appearance but also because I love lemon curd!