Granola

6 cups rolled oats
2 cups mixed nuts and seeds (almonds, sunflower, flaxseeds, pumpkin or squash, etc)
1 cup unsweetened shredded coconut
1 teaspoon cinnamon (You could also use ground ginger, or a combination of the two)
1/4 cup brown sugar
3/4 cup honey
Dash salt

Preheat oven to 325 degrees

Place a baking pan (at least 9 x13—I actually use our big roasting pan) over medium heat on the stove top. Add the oats and toast, stirring for a few minutes. Add the coconut, nuts and seeds and spices and continue to toast for a few minutes more until everything begins to brown and become fragrant. Be careful not to let it burn...this happens very quickly!! Keep moving things around!

Warm the brown sugar and rice syrup in a small saucepan until the sugar dissolves. Pour over oats mixture and stir to thoroughly combine. Sprinkle with salt.

Bake for approximately 20 minutes (it depends on the size of the granola batch and the size of the pan). Check every 5-10 minutes or so and give it a good stir. Allow to cool and store in an air-tight jar.

30-1/3 cup servings at 130 calories each

Creamy Clam sauce and Pasta

This recipe is one that I have made for years. It is a cheesy clam sauce that is wonderful over a wide pasta like linguini.


This picture was taken as I added the fresh parmesan cheese. You can also use the "shaker" parmesan that is in the canister.

Creamy Clam sauce and Pasta

2 cups fresh mushrooms, sliced
2 cloves garlic
1/2 cup butter
1/2 cup flour
2 (6 oz) cans minced clams, drained and rinsed, but reserve liquid!
1/2 cup water
2 cups half and half
1/2 cup shredded parmesan cheese or shaker can cheese
1/4 teaspoon pepper

Brown mushrooms and garlic in butter. Sprinkle in flour, cook for 1 minute. Stir in clam liquid and 1/2 cup water and cook until thickened. Add clams, half and half, cheese, pepper and keep warm.

Serve over linguini.

Serves 6-8 people.

Zucchini Garden Chowder

Summer is coming and I'm sure there are those who plant gardens out there. If you are like me, you'll probably have extra zucchini and won't know what to do with it. Here is a very yummy recipe that my family loves.

(Melody made the batch pictured...she did a great job!)

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 Tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth (sometimes I use bouillon cubes dissolved in hot water)
1 teaspoon lemon juice
1 14 1/2 oz can diced tomatoes, undrained
1 12 oz can evaporated milk (no substitutes)
1 10 oz package of frozen corn
2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese

In a large soup pan over medium heat, saute' the zucchini, onion, parsley and basil in butter until the vegetables are tender. Sprinkle flour over and add salt and pepper. Cook for one minute. Slowly add chicken broth and lemon juice. Bring to a boil; cook and stir for 2 minutes. Add the tomatoes, milk and corn; bring back to a boil. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
Serves 8-10