granola, soup, bread and a crisp... all in one hour.

i dawdled around yesterday and found myself at the beach with kelly and ben. after an hour or two of getting roasted by the sun i went to scott's to borrow his blender. yesterday was soup night and i was making cream of spinach. 

when i got home i realized that i hadn't made bread in a long time and we needed

some. so i started the dough. then i thought that we were running low on milk and tomorrow i'd have to have granola and yogurt for breakfast, so i made some granola. then i saw the rhubarb and knew i had to get rid of that so i made a crisp. i almost forgot about the soup but i made that too, just in time for raul to get home from work. 

it was so hot in that kitchen, i almost fainted. 

bread you already know. but i'll give you the others. 

granola...

2 cups rolled oats, uncooked

1/4 veg oil

1 tsp cinnamon

1/2 nuts or seeds (it changes depending on what i have at home, this week: sunflower seeds)

1/2 dried fruit (didn't have any,but if you do, by all means...)

2 tbs honey

1 tsp vanilla

mix everything together. spread on sheet pan. bake at 325 for 10ish minutes. careful not to burn!! let it cool completely then break it apart and store in a tight container, it'll last. 

soup....

this soup was a little disappointing so i'm going to make a few alterations. yes, this is a mark bitten recipe, don't kill me, all you foodies.

1 lb spinach, washed, stems taken off - a little more than 1 lb. 

3 cups chicken stock - i used 2 1/2 cups

3 spring onions (i used green garlic)

small grating of nutmeg

salt n' peppa - tons

1 cup heavy cream or milk or half n' half - i used a pint

put stock, onions and spinach in a sauce pan and bring to boil. lower the heat and let it simma until spinach is tender. turn off heat, add nutmeg, salt n' peppa and let cool for a few minutes. 

pour into blender - in batches, if necessary - and puree. 

pour back into pan, add milk and reheat. season. serve. 

the crisp....

crust 

 

1 Cup flour 

3/4 Cup Oatmeal (uncooked) 

1 Cup brown sugar (packed) 

1/2 cup butter (melted) 

 

Filling 

 

3/4 cup sugar 

1 1/2 Tablespoons flour 

1/4 teaspoon nutmeg 

1 Tablespoon butter (softened) 

1 egg (beaten) 

2 cups rhubarb (cut into 1/2 inch pieces) 

2 cups strawberries (hulled, halved)  

 

Mix flour, oatmeal, brown sugar, and butter until crumbly.  Press 1/2 into greased 9” square pan.  Add  rhubarb.  Beat egg.  Blend sugar, flour nutmeg and butter.  Add beaten egg, beat until smooth.  Pour over  rhubarb.  Top with other half of crumb mixture.  Press mixture down lightly.   Bake at 350 degrees for 20 minutes. 

as i sit here in my bathing suit, watching the paint start to bubble on my kitchen table, i am grateful that i cooked so much yesterday and that i'm going to family dinner with just a nice cool salad. 

stay hydrated. 

love,

keighty