Caramel Apple Granola

Yields about 4 cups

What You Will Need:
2 cups (160 grams) old-fashioned oats
1/2 cup (64 grams) sliced almonds
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
Pinch of salt
1 cup (about 100 grams) dried apples, cut into small pieces and lightly packed
3/4 cup (169 grams) granulated sugar[Or try honey, or approx. 1/4 tsp. Stevia Extract]
3 tablespoons water
3 tablespoons butter

What To Do:
Preheat oven to 350 degrees F (180 degrees C).
In a large mixing bowl, whisk together the oats, almonds, spices, salt, and dried apples. Set aside.
In a large saucepan, stir together the sugar and water. Scrape down sides of pan and let sugar boil over medium high heat, without stirring, until sugar reaches a golden amber color (if using a candy thermometer, this happens somewhere between 325F to 350F). If the sugar becomes too dark, it may turn the caramel bitter. Remove from heat and immediately add the butter, stirring until melted and smooth.

Pour the caramel over the oat mixture and quickly stir to coat evenly. Spread granola evenly onto a baking pan and bake for 15-18 minutes, stirring occasionally, until the granola is golden in color (if the caramel begins to darken too quickly, remove the granola from the oven to prevent further darkening). Remove from the oven and allow to cool to room temperature before serving or storing.
 
Blessings to: PastryAffair

Spinach Stuffed Mushrooms

What You Will Need:

• 2 tablespoons extra virgin olive oil
• 20 ounces medium mushrooms - stems removed and minced
• 2 cloves garlic - minced
• 9 ounces baby spinach, - roughly chopped
• salt/pepper
• 2 slices Nature's Pride Bread - toasted and pulsed into bread crumbs
• 1/2 cup Pecorino cheese - grated

What To Do:

1. Preheat oven to 375° F. Place mushrooms onto a baking sheet stem-side down for approximately 10 minutes or until softened.
2. In a medium saute pan, heat the oil over medium heat. Add garlic, mushroom stems and cook until softened.
3. Add the spinach, season with salt and pepper. Cook until wilted. Remove from heat.
4. Add bread crumbs and cheese.
5. Spoon into the mushroom caps and bake for additional 5 minutes.

 

Recipe via: Bell' Alimento

Tzatziki -- Cucumber "Gyro" Sauce

Here's the classic Tzatziki from a true Greek, with what he calls,
 "an little secret" .....




You will need:

• Plain Yogurt - 500 gr.
• 1-2 Cloves of Minced Garlic (depending on your taste)
• 1/2 English Cucumber, Seeded and Grated
• 2 Tbsp. Chopped Fresh Dill
• Tiny Splash of Ouzo
• Extra Virgin Olive Oil
• Salt

***********************

• A good Tzatziki requires that you use strained yogurt. If you have a greektown in your city, you can pay more & buy it strained or, go my way and take your plain yogurt and dump in a metal strainer with a pot underneath to catch the draining liquid. You'll need at least 12 hours for the final thick, strained result.

• Next step is to take your cucumber and seed it then box grate it into the strainer. Sprinkle some salt to help draw out the moisture. Give the cucumber 30 minutes and use a cheese cloth or your hands (in batches) to squeeze out the water.

• Add your shredded cucumber to the yogurt and now add 1-2 cloves of minced garlic, your chopped dill, season with salt to taste and lastly, a tiny splash of Ouzo.... yes Ouzo. It gives your Tzatziki that "je ne sais quoi"!  BUT of course, it is completely optional..!

• Drizzle with extra-virgin olive oil, give it a dill garnish and serve with toasted pita bread.

Note: Ouzo is an anise-flavored aperitif that is widely consumed in Greece and Cyprus, and a symbol of Greek culture... Now remember.... just a tiny splash!

Roasted Maple Coconut Apple Butter

Roasted Maple Coconut Apple Butter

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 cups (30 ounces) of Apple Butter

Serving Size: 1/2 cup (4 ounces)

Ingredients

• 6 large Apples, 1/4 inch slices (Honey Crisp and Pink Lady are my favorites)
• 1/2 cup Coconut Oil
• 1/4 cup pure Maple Syrup (I prefer richer, darker Grade B)
• 1/4 teaspoon fine Sea Salt
• 1 teaspoon ground Cinnamon

Method

• Pre heat the oven to 375 degrees with the rack in the middle. Prepare 2 sheet pans with parchment or Silpat liners. Put the sliced apples in a heat safe bowl. Combine maple syrup, coconut oil, salt and cinnamon in a saucepan. Bring to a boil, stir quickly to combine and remove from the heat promptly. Pour the maple syrup mixture over the apples and toss with tongs. Divide apples onto the two baking sheets in a single layer. 
 

• Bake about 20-25 minutes tossing once with tongs. Apples should be soft, fragrant and slightly browned when done. Remove from oven, let cool a few minutes. Carefully transfer to a blender and purée until creamy and smooth. Thin out with water if needed.

Recipe via: FreshFamilyCooking.com

........Enjoy the blessings!! 

........נהנים מהברכות!

Cyndi Maria~ Heart for Yeshua