MICHAEL'S GRANOLA

Recipe from Michael McIlrath

Toaster Oven Volume:

 

Ingredients:

1/6 c oil

¼ c honey or maple syrup

A pinch of salt

¼ t cinnamon 

2 t vanilla (added to oil and honey)

3 c oats

⅛ c unsweetened coconut

 

¾ c nuts (raw sunflower seeds, chopped almonds, chopped walnuts, added 10 min from end)

¾ c dried fruit (blueberries, cranberries, raisins or dried currants)

Methodology:

Preheat oven to 350°F.

Add the oil, maple syrup, salt, cinnamon and vanilla to a saucepan and heat until warm.  Mix until the salt dissolves, then add the oats and coconut and toss until homogeneous.

Spread on a parchment paper lined baking sheet in a layer ½" - ¾" thick, with furrows.

Bake for 20 minutes, stirring after 10 minutes.  After 20 minutes, stir in nuts and bake for 10 more minutes, or until golden.

Add dried fruit to cooked mixture as it cools.

 

 

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Michael's original volumes:

Ingredients:

6 c            12 c oats

1 1/2 c      3+ c nuts (ch. almonds, raw sunfl. seeds, walnuts, added 10 min from end)

1/4 c         1/2 c unsweetened coconut

1/2 t          1 t cinnamon

1 pinch      2 pinches salt

2 T            1/4 c vanilla (added to oil and honey)

1/3 c         2/3 c oil

1/2 c         1 c honey or maple syrup

1 1/2 c      3 c dried fruit (blueberries, cranberries, raisins or dried currants)

SUGARPINE DRIVE-IN CORN AND MELON CHILI CRISP SALAD

Inspired by a salad at Sugarpine Drive-In

"Curried Corn and Melon:

Salad of fresh Hermiston watermelon & honeydew with arugula, cucumber and watermelon radish, dressed in chili crisp and lime vinaigrette and served on a base of curry coconut-creamed corn, crispy corn dust."

Ingredients:

Curried Coconut Corn:

4 ears corn, kernels removed from cob

1 c lite coconut milk

1/4 t salt

1 t lime juice

1/2 t curry powder, or 1/16 t each turmeric, ginger, coriander, cumin

Chili Crisp Vinaigrette:

1 T chili crisp

1 t black vinegar

1 t lime juice

1 t soy sauce

1/4 t sugar

1/4 t sesame oil

2 t shallot oil

2 c cut cucumbers

2 or 3 radishes, shaved

3 c balled or cut watermelon and honeydew melon

2 c arugula

corn nuts for garnish

Methodology:

Simmer all corn ingredients together until liquid has mostly evaporated.  Taste for seasoning and set aside.

Whisk vinaigrette ingredients together.

Place 1/2 of corn in the bottom of a large salad bowl.  Assemble remaining salad ingredients on this corn base, top with corn nuts and vinaigrette, and serve.