Lemon-Thyme Parsnip Mashed Potatoes

Sense of Home

The parsnips add a sweetness to the mashed potatoes and the lemon thyme adds a fresh flavor.  This side serves well with chicken, beef or pork.

Lemon-Thyme Parsnip Mashed Potatoes
~adapted from a May 2009 Bon Appetit recipe~

3 pounds russet potatoes, peeled and cut into 1-inch cubes
1 pound large parsnips, peeled and cut sliced into 3/4-inch slices
1 cup whole milk
6 tablespoons butter
1 teaspoon dried lemon thyme leaves

Boil potatoes and parsnips in a large pot of salted water until tender, about 15 minutes.  While that is cooking bring milk, butter, and thyme to a simmer in a small saucepan, turn off heat.  When potatoes and parsnips are tender, drain water and return them to the pot.  Add milk mixture and mash well.  Season to taste with salt and pepper.


Sense of Home / Recipes / Side Dishes

Grilled Steak with Balsamic-Caper Vinaigrette

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Grilled Steak with Balsamic-Caper Vinaigrette
~adapted from a May 2009 Bon Appetit recipe~
4 servings

1/2 cup balsamic vinegar
1/2 cup minced onion (about 1/2 an onion)
1/4 cup extra-virgin olive oil, plus more for steaks and the grill
1/2 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
1/2 teaspoon dried thyme leaves
4 3/4-inch-thick rib-eye or sirloin steaks
3 garlic cloves, pressed
4 teaspoons smoked paprika
2 teaspoons course kosher salt
1 1/2 teaspoons freshly ground black pepper

Vinaigrette
Simmer vinegar in a small pan over medium heat until it is reduced to about 1/4 cup, about 5 minutes.  Add onions, 1/4 cup olive oil, and crushed red pepper; return to a simmer.  Remove from heat; whisk in parsley, capers and thyme.

Steak
Rub both sides of the steaks with olive oil and garlic.  Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in a small bowl.  Sprinkle on both sides of the steaks.  Let steak rest for 15 minutes.

Set grill on medium-high heat, brush with olive oil.  Grill steaks until cooked to desired doneness, turning once. Transfer to plate and serve vinaigrette on the side or over the top of the steaks.


Sense of Home / Recipes / Main Dishes

Ricotta Fruit Pie

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Ricotta Fruit Pie
~adapted from an April 2009 Gourmet magazine recipe ~
Serves 8

For Dough
2 sticks unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1 1/2 teaspoon cold water, plus more added (by teaspoons) as needed
2 3/4 cups all-purpose flour
Scant 1/8 teaspoon salt

For Filling
3/4 cup cherries, cut in half (drained well if canned, or frozen)
3/4 cup peaches, cut into bite-size pieces (drained well if canned or frozen)
1 1/3 cups whole milk ricotta (11 ounces)
1/2 cup plus 1 teaspoon sugar, divided
2 large eggs (1 whole, 1 separated)
1 teaspoon vanilla extract
2 tablespoons instant polenta or yellow cornmeal (not stone-ground)
1/4 teaspoon grated lemon zest
1/2 stick unsalted butter, melted

For the Dough
Beat butter and sugar in a bowl with an electric mixer at high speed until fluffy.  Mix in egg yolk and water.  With the mixer on low speed add flour and salt until a soft dough forms, carefully adding additional water as needed until it is just moist enough to form a loose ball.  Divide dough into 2 balls and set aside.  Chill dough while mixing filling.

Preheat oven to 350 degrees F. with rack in the middle of the oven.

For the Filling
Drain the fruit well if needed.  Beat ricotta with an electric mixer until fluffy, then gradually add 1/2 cup sugar.  Beat in 1 whole egg plus one yolk (reserving the white for brushing the top of the pie crust), then add vanilla.  Beat in polenta, zest, and a pinch of salt, then beat in butter.  Fold in the fruit.

Pie Crust
Let dough soften slightly, place on a lightly floured surface.  Roll out one ball of dough into a 12-inch round that will fit into a 9-inch pie pan.  Roll the dough back onto the rolling pin and roll out into the pie pan.

Roll out the second ball of dough as the first.  Working quickly, or cover and chill the dough again before adding filling.

Pie
Pour the ricotta fruit mixture onto the crust in the pie pan.  Place top crust on pie, pressing edges together around the pie.  Make three long slits in the top crust, then brush top crust with egg white, and bake at 350 degrees F. until golden brown, about 55 to 60 minutes. Cool Completely.

Sense of Home / Recipes / Desserts

Boeuf Bourguignon

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Boeuf Bourguignon
~adapted from Cooking at Home by Julia Child and Jacques Pepin~
Serves 6

2 tablespoons bacon grease, more if needed
Approximately 3 pounds good quality stew meat
Salt and freshly ground pepper

1 1/2 cups roughly chopped onion
1 1/2 cups peeled and roughly chopped carrot
6 sprigs fresh thyme or 1/4 teaspoon dried
3 bay leaves
A handful of parsley stems (about 10)
1 head garlic, cloves separated and crushed but not peeled
1 large tomato, cored and chopped, or 3/4 cup canned tomatoes, drained
1 bottle full-bodied red wine, preferably a pinot noir
1 to 2 cups rich beef stock

For the Onion and Mushroom Garnish
2 medium-sized onions, thickly sliced
2 tablespoons butter
1/2 teaspoon sugar
Pinch salt
1/2 cup or more rich beef stock
10 ounces fresh Baby Bella mushrooms

For finishing the sauce
2 tablespoon soft butter, or more as needed
2 tablespoons flour, or more
Salt and freshly ground pepper
1/4 cup or more red wine (same as you are serving at the table)

Preheat oven to 300 degrees F.

Dry the beef chunks on paper towels and sprinkle 1/2 teaspoon of salt and 1/4 teaspoon or more of freshly ground pepper all over them.  Place a tablespoon or more of bacon grease into a frying pan.  Heat until the fat is very hot, but not smoking, and set in a batch of beef chunks in a single layer, with a little space between them (if they are overcrowded they will steam rather than sear).  Brown the pieces, turning them with tongs.  Remove from the frying pan as soon as they are browned on all sides and place them in a large oven-safe stew pot, add more beef chunks and continue browning in installments, adding more bacon grease as needed.  When beef is all browned, drain and discard any excess grease from the pan.  Pour a cup or so of the wine into the pan and bring to a simmer.  Deglaze the browned bits in the pan bottom, scraping them up with a wooden spoon, then pour the liquid over the beef in the stew pot.

Place the chopped onion, carrot, thyme, bay leaves, parsley, tomato and garlic cloves in the stew pot with the beef. Pour the remaining wine and enough beef stock just to cover the meat chunks.

Bring the liquid to a simmer on the top of the stove, cover and set into the preheated oven (may also be simmered slowly on the stove-top, covered and stirring occasionally).  Cook for about 2 hours, keep the stew at a barely active simmer, until the beef is fork-tender but not falling apart.  Test the meat at 15 minute intervals after the first 1 1/2 hours of stewing, don't overcook.

When meat is done, place stew pot on the stove-top.  Place a fine strainer over a large bowl and spoon juices, beef, and vegetables through the strainer, picking out the beef chunks with a tongs and placing them in the bowl with the juices.  After all the vegetables and herbs have been strained out, discard, then place the juices and beef back in the large stew pot.

Preparing the onion and mushroom garnish
Lightly caramelize the onions with the butter, sugar, and salt in the same frying pan as the beef was browned in. Add beef stock and whole mushrooms and cook them together over moderate-heat as the mushrooms begin to brown and the stock reduces.  Set the onions and mushrooms aside and deglaze the pan with a few spoonfuls of wine or stock and pour that into the stew pot.

Finishing the sauce
Return the stew to a gentle simmer for approximately 10 minutes, turn off heat.  With a whisk, blend 2 tablespoons of flour and 2 tablespoons of soft or melted butter in a small bowl to make a thick paste, or beurre manie.  Gradually whisk a half-cup or so of the stew broth into the paste until there are no lumps.  Blend this into the stew and bring to a simmer again.  Cook for a couple of minutes and check the consistency of the sauce.  If you want it thicker mix up more beurre manie, and add.  Taste the sauce and add salt and pepper if needed.

Serve beef and sauce in individual pasta bowls topped with the onion and mushroom garnish, with mashed potatoes or noodles on the side.


Sense of Home / Recipes / Main Dishes

Trail Bars

Sense of Home

When I was growing up my family would go camping every summer with a couple of other families.  After a campfire breakfast of bacon, eggs, and pancakes us kids would spend nearly all day hiking through the woods.  We were called back to the campsite with a series of honks of a car horn and we would arrive at camp ready to eat a camp dinner we played no part in preparing.  We never gave any of our camping meals a thought, it was always there ready to eat and then we would be off into the woods again until it was time to sit around the evening campfire.  Our mothers prepared the food and cleaned up afterward and we loved camping, all that time to explore the woods.  We even loved camping in the rain, in fact, to this day, when it rains, the fresh rain smell always reminds me of camping and makes me a little wistful for those days.    

Trail Bars
1/3 cup butter
1/2 cup honey
2 teaspoons vanilla
1/4 teaspoon salt
1/4 cup natural peanut butter
2 cups regular oats
1 cup whole grain puffed rice cereal
1/2 cup flaked coconut
1/4 cup roasted peanuts or sunflower seeds

Preheat oven to 350 degrees F.  Butter an 8 x 8 pan.

Combine oats, rice cereal, coconut and peanuts or sunflower seeds in a medium-sized bowl.  Combine butter, honey, vanilla, salt and peanut butter in a saucepan and heat, stirring to blend.  Pour honey mixture over the dry ingredients, mixing until thoroughly coated.  Pack into a prepared 8 x 8 pan and bake for 15 - 20 minutes.  Cool and cut.

Sense of Home / Recipes / Cookies and Bars

Plan to Can

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Time to start thinking ahead to canning season.  What were last season's successes, failures, what should I can more of, or less.  This is a good time of year (at least for those of us in the northern reaches) to think about canning because you can see what is left on the shelves and know how many months it will be before there will be fresh fruits and vegetables ripening in the garden.  The above photo shows all, except for a few jars of plum juice (in the photo below), we have left from last year's canning season and a couple jars of pickles from the year before (best use those up in the next couple months).  I think we got the number of whole tomatoes and tomato sauce just right, we should have enough to take us to tomato season.  We have enough pickled jalapeños to take us into 2012, no need to can more this summer.  Apple sauce is about right as well, but I will run out of apple juice by mid-April and there are several months before there will be ripe apples on the trees.  We have too much jelly again, it is so much fun to try different jelly recipes, but the truth is we just don't eat that much jelly.  I should find ways to use it in recipes, such as jelly filled cookies or pastries, then share them at work so we don't eat them all.  I need to make more tomato salsa, I just opened the last jar this week, but we still have a few jars of peach salsa.  I have two jars of tomato soup and three jars of canned chicken soup left, that is about right, spring is nearly here, but the chicken stock was gone long ago.  Next fall I need to get more chickens, for making stock, we go through a lot of it.  I have been making small batches of stock as I need it, freezing a few jars, but it is so handy to have stock canned and ready to use at a moments notice.  The peaches, apricots, and cherries are holding up, but we are down to our last couple of containers of frozen berries so we will start to eat more of the canned fruit soon.

I also like to search out some new recipes to try before we hit the ultra-busy gardening and preserving season.  This year I plan to try my hand at pickled cauliflower, spiced crabapples, blackberries in Framboise, raspberry vinegar and tarragon wine vinegar to be used in making dressings, red onions in vinegar, and then there is that recipe for gingered zucchini marmalade (I will have to start giving away jellies).  I plan to can some items in smaller batches, this will make it more manageable for someone working full-time and we really don't need a lot of some foods since the children have grown and have homes and gardens of their own.

Blue Hake with Hazelnuts and Capers

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Blue Hake with Hazelnuts and Capers

~adapted slightly from a Gourmet 2009 recipe~

Serves 4

1/2 cup hazelnuts

4 (6-ounce) pieces blue hake fillet

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

2 garlic cloves, finely chopped

2 tablespoons red-wine vinegar

2 tablespoons water

2 tablespoons drained capers

1/4 cup chopped flat-leaf parsley

Finely chop hazelnuts in a food processor or by another means.  

Pat fish dry and season with salt and pepper.  Heat olive oil in a large heavy skillet over medium-high heat.  Saute fish, turning once, until golden and just cooked through, about 8 minutes.  Transfer to a platter.

Melt butter in skillet, then saute hazelnuts with garlic until nuts are golden brown, about 1 to 2 minutes.  Add vinegar and water, scraping up any brown bits, then remove from heat and stir in capers and parsley.  Season with salt and pepper to taste, spoon over fish and serve.

Sense of Home / Recipes / Main Dishes

Broccoli and Bacon Risotto

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Broccoli and Bacon Risotto
~inspired by a January 2009 Gourmet recipe~
Serves 4 to 6

6 cups low-sodium chicken stock
1/2 cup dry white wine
1/2 cup water (reserved from steaming the broccoli)
4 slices bacon
4 large garlic cloves, finely chopped
1 1/3 cup Arborio rice
1 1/2 cup broccoli, steamed and chopped
3/4 cup shredded Romano cheese
1/4 cup unsalted butter

Steam broccoli until bright green and tender.  Reserve steaming water.  Rinse broccoli under cold water to stop cooking, set aside.

Bring stock, wine, and water to a simmer in a medium-sized saucepan.

Cook bacon in a large pot over medium-low heat, stirring, until crisp.  Transfer with a slotted spoon to a paper towel to drain.  Reserve a generous tablespoon of bacon fat in the pot.

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute.  Add rice, stirring to coat.

Add 1 cup hot stock mixture and simmer briskly, stirring constantly, until stock is absorbed.  Continue simmering and adding hot stock mixture, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, but still al dente, 20 to 25 minutes.  (Reserve leftover stock mixture).  Add broccoli, butter and cheese, heat through.  Thin risotto with some of reserved stock mixture if needed.  Season with salt and pepper, if desired.

Top with bacon and serve.

Sense of Home / Recipes / Side Dishes

Sunday Stills

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In the words of R.E.M. "Oh my heart".

Roasted Cauliflower Tart

Sense of Home

Roasted Cauliflower Tart
~adapted from the recipe of the same name in The Earthbound Cookbook~
Makes one 9-inch tart

1 small head of cauliflower (about 1 pound), separated into 1-inch florets (about 5 cups)
2 tablespoons truffle oil or olive oil
salt and freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoon olive oil
1 large yellow onion, cut in half through the stem end and then cut crosswise into 1/8-inch-thick slices (about 3 1/2 cups)
2 large eggs
8 ounces cream cheese
1/2 cup heavy cream
1/4 teaspoon ground white pepper
Pinch of freshly grated nutmeg
1/2 cup shredded Fontina cheese
1/2 cup shredded sharp Provolone
2/3 cup grated Parmesan cheese

Pie Crust
Makes 2 crusts
(use just one crust for the tart, other ball of dough may be frozen and used later)
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
3/4 cup cold butter
1/4 cup ice cold water 

Mix flour and salt together.  Cut butter into flour mixture using a pastry cutter until mixture is pea size crumbs.  Then add water and mix with hands just until it forms a ball, do not overwork.  Add more water by the tablespoon if dough is too dry to form a ball, however the ball should be on the dry side and not be too moist or sticky.

Divide the dough into two balls, chill in refrigerator.

Tart

Position a rake in the middle of the oven and preheat the oven to 425 degrees F.

Place the cauliflower florets in a large bowl, add the truffle oil, and toss to coat.  Transfer the florets to a rimmed baking sheet, spreading them out to form a single layer, season generously with salt and black pepper.  Roast for 15 minutes.  Then flip the florets with a spatula and continue cooking until the cauliflower is tender and browned, 15 to 20 minutes.  Set the florets aside to cool.

Reduce the oven temperature to 375 degrees F.

Remove the dough from the refrigerator and let sit a room temperature for 10 to 20 minutes to soften. (If the dough is too cold or firm, it will crack when you try to roll it out.)

Lightly dust the workspace, a rolling pin, and the top surface of the dough with flour.  Roll the dough into an 11-inch round, and transfer it to a 9-inch tart pan.  Line the tart shell with parchment, and fill it with pie weights or dried beans.  Bake for 20 minutes.

Remove the tart shell from the oven and lift out the paper and pie weights.  Lightly prick the bottom of the pastry with a fork, and return to the oven.  Bake the pastry until it dries slightly and begins to take on a faint color, 8 to 10 minutes.

Remove the tart shell from the oven and place on a wire rack, allow the crust to cool slightly, about 10 minutes.  Then carefully brush the bottom and sides of the pastry shell with the mustard.  Set it aside at room temperature.

Heat a large skillet, preferably cast-iron, over medium-low heat.  When it is warm, add the olive oil.  Add the onion slices and cook, stirring frequently, until they soften and caramelize, 30 to 40 minutes.  Be patient and do this slowly; the onions should be golden, not brown.

While the onions are cooking, thinly slice the roasted cauliflower florets and set them aside.

Transfer the caramelized onions to the prebaked tart shell and spread them out in a thin layer.  Top with the sliced roasted cauliflower.  Transfer the tart pan to a rimmed baking sheet.

Combine the eggs, cream cheese, cream, white pepper, and nutmeg in a medium-size bowl, and whisk to combine.  Stir in the Fontina and Provolone cheese.  Pour the mixture over the cauliflower and onions in the tart shell, and sprinkle the Parmesan over the top.  Bake until the tart is puffed, set in the center, and golden brown, 30 to 40 minutes.

Transfer the tart to a wire rack and let it cool for at least 15 minutes before serving.

Sense of Home / Recipes / Main Dishes

Spaghetti and Meatballs

Spaghetti and Meatballs
~Adapted slightly from Gourmet, January 2009~
Serves 12 to 16

For Tomato Sauce
6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped

For Meatballs
2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
2 1/2 pounds ground beef (not lean)
2 pounds ground pork
1 cup olive or vegetable oil

For Pasta
2 pounds dried spaghetti

Accompaniment
grated Parmigiano-Reggiano

Make Sauce:  Drain tomatoes, reserving juice in a large bowl.  crush tomatoes with your hands and add to juice.  Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes.  Add garlic and cook, stirring occasionally, until softened, about 2 minutes.  Stir in tomatoes with their juice, 3 teaspoons salt and 1 teaspoon pepper.  Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour.

Make Meatballs While Sauce Simmers:  Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 3 minutes.  Add garlic and cook, stirring occasionally, until softened, about 3 minutes.  Transfer to a large bowl to cool.  Soak bread in milk in another bowl until soft, about 5 minutes.  Firmly squeeze bread to remove excess milk, discarding milk.  Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, 4 teaspoons salt, and 1 1/2 teaspoons pepper until combined.  Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).

Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.  Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch.  Return to baking sheets.

Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes.  (If pot is not large enough, divide meatballs and sauce between 2 pots.)

Prepare Pasta:  Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoons salt for 6 quarts of water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

Serve with meatballs, remaining sauce, and grated cheese.

Cooks' Notes:  Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool).
Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.


Sense of Home / Recipes / Main Dishes

Red Grape Muffins

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Red Grape Muffins
~inspired by a recipe from Gourmet~
8 large muffins

1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup plus 2 tablespoons granulated sugar, divided
2 large eggs
2 tablespoons grated orange zest
2/3 cup concord grape juice
1 1/4 cups seedless red grapes

Preheat oven to 375 degrees F. with rack in middle.  Generously butter muffin cups and dust with flour, knocking out excess.

Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.

Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy.  Add eggs1 at a time, beating well after each addition.  Beat in zest.

Add flour mixture in 2 batches alternately with grape juice, beginning and ending with flour and mixing until just incorporated.

Toss grapes with remaining tablespoon of flour, then fold into batter.

Divide batter among muffin cups.  Sprinkle with remaining 2 tablespoons granulated sugar.  Bake until golden and springy to the touch, 18 to 20 minutes.  Cool in pan 5 minutes, then loosen with a knife and remove.  Cool to warm, 5 to 10 minutes more.


Sense of Home / Recipes / Muffins

Salted Mint Lassi

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Salted Mint Lassi
~Gourmet, October 2009~

2 teaspoons cumin seeds
1 cup mint leaves
4 cups plain Greek-style yogurt
1 1/2 teaspoon kosher salt
1/2 cup water

Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant, 1 to 2 minutes. Transfer 1 1/2 teaspoon to a blender with mint, yogurt, kosher salt, and water.

Blend until pale green with flecks of mint and cumin.  Serve lassi over ice and sprinkle with remaining 1/2 teaspoon cumin seeds.

Note:  Lassi can be made 1 day ahead and chilled.  Stir before serving.


Sense of Home / Recipes / Drinks

Natural Carpet Deodorizer

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If you have carpet and pets you will occasionally find there is a need to deodorizer certain areas.  I wanted to stay away from chemicals and smelly perfumes that just cover up the odor, I found baking soda to be the best product for removing odors.  It neutralizes odors rather than covering them up.  Simply sprinkle baking soda over the area of carpet you want to deodorize, leave it on a few hours or overnight, sweep up excess baking soda so that you don't clog your vacuum, and then vacuum up any remaining powder.  If any of the soda gets damp and leaves a residue simply mix 1 cup of water with 1/4 cup of white vinegar, dampen a clean cloth and wipe up the residue.

If you have a musty carpet use Borax rather than baking soda.

If you still feel the need for a scented deodorizer try making your own homemade Febreze or add some dry herbs to your baking soda, just be sure to test an unseen area to make sure there are no oils in the herbs that will leave a stain.


Sense of Home / Homemade Living / A Homemade Life

Muesli

Sense of Home

Muesli
~adapted from Gourmet, October 2009~
Makes 6 cups

2 cups rolled oats (not quick-cooking)
1 1/2 cups puffed whole grain rice
1 cup raw almonds (with skin)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup flax seeds
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 cup organic coconut oil
1/2 cup packed light brown sugar
1 cup dried cranberries
1 cup dried pitted dates, chopped

Preheat oven to 350 degrees F. with racks in upper and lower thirds.  Put coconut oil in pan on low heat to melt. Cool slightly.

Stir together oats, rice, almonds, seeds, salt, and cinnamon in a large bowl until combined.  Add oil and brown sugar and toss to coat, breaking up any lumps of sugar with your fingers.  Divide between 2 sheet pans, then bake, switching position of pans halfway through, until toasted and golden, 16 to 20 minutes total.  Cool completely in pans, then stir in dried fruit.

Store in an airtight container.

Sense of Home / Recipes/ Breakfast