Well this week it’s broccoli on the menu again. My neighbor grows fields of the stuff and I ordered a bunch from him on Saturday. I put a lot in the freezer but kept a few heads for fresh eating. There’s also still those sprouting potatoes that need used up as well as the cabbage and lettuce I picked in preparation for “Frankenstorm”.
Monday: Beef and Broccoli Casserole, Tropical Sweet Potatoes, Salad
Tuesday: Leftover Pork Roast Sandwiches, Coleslaw
Wednesday: Baked Lentils with Cheese, Broccoli
Thursday: Roasted Red Pepper and Sausage Pizza, Coleslaw
Friday: Savory Stuffed Cabbage Rolls, Green Beans
Saturday: White Bean Enchiladas, Broccoli
I have a friend who is pregnant. Actually, I have several friends who are pregnant but this one is particularly woozy these days so I thought I’d take her some snacks and meals, including this granola. A couple of friends did this for me during the first trimester of Bennet’s pregnancy. I am forever grateful for their kindness. I am now paying it forward, or whatever that saying is.
This recipe is from cousin Jennifer. She’s the granola queen. She’s actually kind of a queen of the whole kitchen but I think she’s especially good at granola.
This will be my fourth granola recipe on this little blog. For not really preferring the stuff, that’s a lot. There’s nutty granola, vanilla granola, and cinnamon apple crunch granola. And now this brown sugar version. Maybe you can love it for me instead?
(Is it totally odd that I post recipes that I don’t love? I mean, I think they are good recipes but I just don’t like eating granola very often. So I give it away because I love making it. Yeah, okay, it’s totally odd.)
Brown Sugar Granola
Adapted from Jennifer’s recipe
5 cups rolled oats (I used home-flaked)
2/3 cup chopped pecans
1/2 cup coconut
slightly heaped 1/2 cup brown sugar
1 t salt
slightly generous 1/2 cup of peanut oil
1/3 cup water
1 t vanilla extract
In a large bowl, stir together the oats, pecans, coconut, brown sugar, and salt. In a measuring cup, whisk the oil, water, and vanilla. Pour over the dry ingredients and stir to combine. Spread out on a rimmed baking sheet or two and bake at 250 for about 2 hours, stirring every 30 minutes. You want it to be golden but not too dark. Cool before putting in jars to store.
Yield: about 6 or 7 cups