"No matter how terrified you may be, own your fear and take that leap anyway because whether you land on your feet or on your butt, the journey is well worth it."
-- Laurie Laliberte
"If your dreams do not scare you, they are not big enough."
-- Ellen Johnson Sirleaf
"Life shrinks or expands in proportion to one's courage."
-- Anais Nin
Showing posts with label almonds. Show all posts
Showing posts with label almonds. Show all posts

Sunday, September 21, 2014

Granola Helps Me Do My Job

I know it's a stretch, but hear me out. If not for granola, many (more) of my days would be wasted procrastinating by playing online and whatnot. We all have days when we simply can't focus. There's too much running through our minds; we're disorganized; we can't decide which job to tackle first. You know the drill. Heck, I'm procrastinating right now, just by writing this post. (Yes, it needs to get done, but I sh/could have waited until my editing work was finished for the day.)

Anyhow, most of the time, just by writing a to do list, I get a handle on my priorities and am able to rein in my overactive mind. But there are some days when "overwhelmed" doesn't even begin to describe it. Those are the days when I tell myself, "It's time to make granola."

It's not always granola. Sometimes it's whatever crock pot concotion I come up with when I realize the day is getting away from me, or I have too much to do in a short amount of time. You see, the crock pot becomes my timer, my count-down clock. It's a race to the finish. I know what I want to accomplish and I have an alarm that will go off when my day is done. No overtime; no excuses; no goofing off.

But granola is my secret weapon. When there's a batch of oats and nuts roasting in the slow cooker, I am forced to take breaks at certain intervals. I'm also forced to work in the living/dining room instead of at my desk. Why? Because the batch has to be stirred every thirty minutes, give or take, or it will burn. Just the change of scenery makes me more productive.

To make it easier, I work close to the kitchen. I get up when the alarm goes off, stretch my legs, stir the pot, reset the timer, then go back to work. I have yet to burn a batch. This gives me a quick stretch break, and gives my brain a rest for a minute or two. My recovery time is minimal because this practice does not afford me the opportunity to get caught up in a vacuum of social media.

Sure, an easy remedy would be to disconnect from the web altogether when I'm working, but I need access to online resources such as style guides, dictionaries, and various other searchable tools that allow me to verify grammar rules and research facts.

The granola timer also helps on days when there are household chores to do in addition to work. Yesterday, I edited about seventy pages, washed dishes (twice), dished out dinner for three (msg-free lo mein), prepped today's lunch, made three quarts of chicken stock, AND cooked up a big batch of Almond Joy-type granola (just enough chocolate chips to add some sweet, almonds, and a ton of coconut). Will you hate me if I mention I went to bed with a clean kitchen and did not work a minute past 6:00 p.m.?

Of course, now it's getting late and I think I'm going to have to throw some ingredients into the slow cooker just so I can feel I've accomplished more than a blog post today.


Happy Crock Potting!

Sunday, June 8, 2014

I'm Turning into a Hippie

Okay, so maybe it's not that bad, but I've become addicted to making my own yogurt and granola. I've been crocheting like a maniac, working on projects for myself and projects to share with you.

Today; however, I'm sharing my much-experimented-with recipe for basic granola. In the interest of giving credit where credit is due, I must tell you that this granola began as this recipe from Stephanie O'Dea. I've made it several times, and not quite the same each time. I've tweaked it to change the top flavors while leaving the base the same. This is one of those recipes for which I always have the ingredients in the pantry.

Currently, in my crock pot, sits the tasty goodness that will become white chocolate cranberry. Tomorrow's experiment will be blueberry almond, and ready to go the next time I have the desire is the same combo I've been eating for the past two weeks. It contains pistachios, almonds, mixed berries, and dark chocolate. It's very loose, so it's great for cereal in the morning or stirring into a cup of plain yogurt, but I especially like it with about a half cup of ice cream.

In this recipe, I leave three key ingredients up to you. I've listed some of my favorite flavor combinations below.

Okay, enough talk. Let's get down to earthy, crunchy business...

Convertible Granola

5 c rolled oats (NOT the quick cooking kind)
1/4 c sunflower seeds
1/2 c nuts of your choice*
1/2 c shredded coconut
dash salt

1/4 c oil
1/2 c honey

1/2 c dried fruit of your choice*

1/2 c chocolate chips, flavor of your choice*

Dump first group of ingredients into (5 or 6 quart) crock pot and mix thoroughly.
Add oil and honey, and mix to coat dry ingredients.
Cook on high for up to 4 hours, stirring every 30 minutes.
When there's only about 30 minutes left on your cooking time, add dried fruit and stir.
Remove granola to a cookie sheet/jelly roll pan to cool.
Once cooled, add chocolate chips, stir, and place in an airtight container.

Granola will stay fresh for a couple of weeks. I keep mine in the refrigerator so it will keep a little longer.

Notes:
Every slow cooker is different, so cooking times will vary. I always set the timer on my crock pot for 3 1/2 or 4 hours, but often finish earlier than that. End the cooking when you decide the granola is browned to your liking. Sometimes, I need to stir more often, or turn down the heat as I near the end of cooking.
To make the honey easier to get out of the measuring cup, I add the oil first, then use the same 1/4 cup measure for the honey. The oil coats the cup so the honey pours right out of it. It makes cleanup easier too.
It doesn't matter whether your nuts are whole, chopped, or sliced; it's your call.
You can use either sweetened or unsweetened coconut. If you choose sweetened, watch that it doesn't burn.
Don't skimp on the oil, but do consider the flavor of the oil you're using. I usually use sunflower oil because it has hardly any flavor.
I find the chocolate chips add some sweet without a ton of extra sugar, but I try to use dark chocolate since it adds some antioxidants to the mix.

*Mixtures of mix-ins:
pecans, cranberries, and white chocolate
almonds, blueberries, and dark chocolate
almonds, extra coconut, and milk chocolate (sound familiar?)
walnuts, apricots (chopped), and dark chocolate

My next experiment may involve agave nectar instead of honey.

Happy Crock Potting!