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Peanut Butter Granola

Written on September 14, 2012 by Wannabe Chef in Breakfast

Sometimes I get sick of food. Kale, potatoes, eggs—all things I usually love—just don’t seem as appetizing lately. There are a few foods I never get sick of like peanut butter, oats, and yogurt. When that’s all you want to eat, what’s better to do than make granola?

This has been my go-to lunch as of late. I’m usually hurried and granola and a container of yogurt are convenient and easy to pack; add a banana and you’re all set. I’m also a huge fan of GORP and ants on a log so raisins add the perfect touch to round out the recipe.

This granola doesn’t have an in-your-face peanut butter flavor; instead, it’s a lighter, sweeter nutty flavor. It’s also chewier than most other granolas I’ve made and reminds me of a crumbled up granola bar on top of yogurt.

Peanut Butter Granola

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes about 3 1/2 cups):

2 1/2 cups oats
2 Tablespoons peanut butter
2 Tablespoons peanut oil*
1/3 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup salted roasted peanuts
1/4 cup raisins

*You can use any type of oil but peanut oil will have the best flavor

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the oats, peanut butter, oil, maple syrup and vanilla.
Spread the oats out in a thin layer on a non-stick baking sheet.
Bake for 35 minutes breaking up the oats with a utensil every ten minutes or so until the oats are toasty and golden.
Let the oats cool before mixing in the peanuts and raisins. Store in a sealed container at room temperature.

Of course you could (and probably should) add chocolate chips as a mix-in. I’m not sure why I didn’t think of that; I must have been tired that day.

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My Favorite Store-Bought Sauces

Written on September 10, 2012 by Wannabe Chef in Miscellaneous

The food bloggers who cook everyday and love making time-consuming sauces and stews amaze me.

I’m nothing like that.

Sure, I like making desserts and even occasionally a dinner or two, but a lot of the time I have no problem phoning in meals. Cereal and yogurt for dinner is more than fine with me. But occasionally I like to pick up pre-made products at the store to help me make something easy and delicious that’s also a little bit more impressive than cereal.

Here are a few of the trusty, reliable, go-to sauces I’m sure to have in my pantry.

Trader Joe’s Marinara Sauce

Trader Joe’s sells my favorite marinara sauce. I would happily serve this to guests and not say a thing. It’s delicious, cheap, and has all vegan and gluten-free ingredients. I usually have 3-4 in my pantry at any time because that’s how many I’ll go through in between shopping trips.

Of course it’s good with (corn) pasta and (soy) meatballs. I also like poaching eggs in the sauce and putting that over pasta or rice or quinoa. Just add some fresh herbs and you’ll forget it ever came from a jar.

Thai Kitchen Curry Paste

I really have no clue about Thai cooking and yet I love eating it; that’s where the Thai Kitchen curry paste comes in handy. All you need to do is mix it over a stove with coconut milk and it turns into a curry sauce—super simple. All the ingredients are vegan and gluten-free, too! I like it more than the bottled curry sauces because it lasts longer and the ingredients are simpler. Again, this is something I usually have in my pantry waiting to be used.

I always have tofu and frozen vegetables on hand and usually have some leftover brown rice in my refrigerator. When you mix them all together it’s a perfect combination.

San-J Stir-Fry Sauces

Like I mentioned, tofu, vegetables, and rice are big in my diet so I like anything that makes those tastier without lots of pressing and cooking. San-J stir-fry sauces are great because you just have to dice a block of tofu and sauté it in a pan in the sauce. It’s also hard to find sauces that use gluten-free soy sauce and I love the fact that they have a variety of flavors that are all gluten-free.

Perfect.

Have any favorite sauces I should try? By the way, none of these were given to me or offered compensation. I just really like the sauces.

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Gluten-Free Baked Falafel

Written on September 6, 2012 by Wannabe Chef in Entree

“Are falafels gluten-free?”

It was a good question. I had no idea. To be honest, falafels were one of those foods I’ve wanted to try for a while but I’ve never gotten while out because I’ve heard conflicting answers on whether it’s gluten-free or not.

Well, sadly they probably aren’t. Most of the recipes I’ve found online use flour as a binder, and if they’re fried in oil that’s also used for chicken fingers or other breaded items that would make them contaminated. The good thing I learned is that they’re incredibly easy to make gluten-free. I was considering making them with chickpea flour for a while and when I heard that reader Carolyn has had success with that, too, I felt good enough to try it out.

All you really need to make these are a food processor and an oven. I didn’t fry them mostly because that’s messy and I don’t like cleaning surfaces, you know? Also, they end up healthier this way—double plus.

I didn’t know what a falafel was supposed to taste like when I first ate a bite so I wasn’t sure how I’d know if it was a “good falafel”. Well, I don’t have anything to compare it to, but I think the fact that I went back to finish it off at 10pm when I’m usually not a savory person at all says something. I started off with this recipe and went from there. I would gladly make these again and maybe finish them off with a little oil in a pan to give them a brown crust.

Gluten-Free Baked Falafel

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients(Makes about 6 falafels):

1/2 onion, roughly chopped
1 small clove of garlic
1 Tablespoon olive oil
1 15 oz can chickpeas, drained
1 Tablespoon lemon juice
2 Tablespoons fresh parsley, chopped
2 Tablespoons oregano, chopped
1/2 teaspoon salt
1 teaspoon coriander
3/4 teaspoon cumin
2-3 Tablespoons chickpea flour

Method:

Preheat your oven to 350 degrees.
In a food processor, blend the onion, garlic and olive oil until the garlic and onion are minced.
Add in the chickpeas and lemon and blend until the chickpeas are pureed.
Add in the parsley, oregano, salt, cumin, and coriander and continue blending to incorporate them in.
Add the chickpea flour in a tablespoon at a time until the dough thickens enough that it can be shaped and won’t stick to your hands or a utensil.
Form 6 or 7 balls of dough and place them on a lined baking tray. You can flatten them into patties if desired.
Bake for 40 minutes until the outside starts to brown turning them halfway through.
Remove from the oven and serve hot.

Another good question: Is falafel the singular or the plural? or both?

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Gluten-Free Carrot Bread

Written on September 4, 2012 by Wannabe Chef in Breakfast

I’m a sucker for sweet breads. So far this Summer we’ve made banana bread and zucchini bread. That got me wondering what other fruits and vegetables you can bake into bread?

As unglamorous as they are, carrot desserts are some of my favorites; I’ve had carrot cakes at multiple birthdays throughout the years. Some people think they sound too healthy to make a good dessert, but if you slap enough cream cheese frosting onto anything it will taste good, right?

This bread isn’t quite as sweet as a carrot cake or carrot cake muffin would be; I like that because the last thing I need in the morning is a sugar coma. Instead it’s rather spicy with jewels of sweetness from the raisins. You can swap in toasted walnuts for the coconut for a nuttier flavor and added crunch. Of course you can also add white chocolate chips and cream cheese frosting; it’s all about how decadent you want to go.

Gluten-Free Carrot Bread

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes 1 loaf):

1 1/4 cup almond flour
1/2 cup brown sugar
3/4 cup tightly packed shredded carrot
1/4 cup vegetable oil
1 6oz container plain yogurt
4 extra large eggs
1/4 cup raisins
1/4 cup shredded coconut
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Method:

Preheat your oven to 350 degrees.
In a large bowl, beat together the almond flour and brown sugar to make sure there aren’t any clumps.
Add in the carrots, oil, yogurt, and eggs and mix completely.
Toss in the raisins, coconut, salt, baking powder and spices and mix again.
Pour the batter into a greased 9-inch loaf pan.
Bake for 50 minutes or until the center of the loaf has set.
Remove from the oven and let cool completely before cutting into slices.

It didn’t take me very long to mix some powdered sugar and cream cheese and spread it onto a hot slice. It didn’t take me long at all.

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Copycat Peanut Butter Chocolate Chip Larabars

Written on August 13, 2012 by Wannabe Chef in Snack

When you’re a food blogger, you end up having some pretty weird “snacks”. Leftover cheesecake in the afternoon? Sure. Chocolate granola for lunch and dinner some times. Anything goes.

That’s all great and delicious but there are times when I wish I ate a little bit healthier. Of course, the answer’s simple; if you want to eat healthy you need to buy and make healthy meals and snacks. So to start I made one of my favorites: peanut butter chocolate chip larabars.

Most pre-portioned snacks at the grocery store are overpriced; they’re even pricier if you get them from kiosks or snack stands. By making your own, you control the costs and quality of the ingredients. Larabars have pretty clean and simple ingredients as is, but by buying dates and using other ingredients I already had I was able to bring the cost down.

You could make your own and use almonds instead of peanuts to adapt these for someone with a peanut allergy.

Copycat Peanut Butter Chocolate Chip Larabars

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes about 6 bars):

8oz pitted dates
1/2 cup peanuts
2 Tablespoons peanut butter
1/4 teaspoon salt
1/3 cup chocolate chips

Method:

Combine the dates and peanuts in a food processor and blend on high until the ingredients start to form a paste.
Add in the peanut butter and salt and continue blending until a dough begins to form.
Lastly, add in the chocolate chips and pulse a few times.
Line a loaf or baking pan with plastic wrap.
Drop the dough on top of the plastic wrap and press the dough into a square or rectangle about 3/4-inch thick.
Cut into bars or squares. Wrap individually and refrigerate until ready to eat.

I left mine in squares. You could make bars or balls or really any shape you could think of with these.

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Gluten-Free Banana Chocolate Chip Muffins

Written on July 11, 2012 by Wannabe Chef in Breakfast

One of the funniest misconceptions of a gluten-free diet is that it’s a low carb diet.

Hardly.

Yes, eliminating gluten from your diets limits the number of carbs you can eat. And when you’re eating on-the-go you’re limited to options like salads and nuts that are low carb. But at heart most gluten-free eaters are still carb lovers like everyone else, and when given the chance we’ll gladly make a meal out of gluten-free muffins, pancakes, and waffles. And don’t forget the syrup.

Thinking back, I can’t really remember the last time I ate a muffin(because why bake muffins when you can make cupcakes). Banana nut would probably be my favorite, but since we were out of nuts when I made this chocolate chip would have to do. Who could say no to banana chocolate chip anyway?

Don’t have brown rice flour? You can substitute oat flour instead. If you don’t have that you can always make your own by grinding 2 cups of gluten-free rolled oats in a food processor.

Gluten-Free Banana Chocolate Chip Muffins

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes a dozen muffins):

1 1/4 cup brown rice flour
1/4 cup corn starch
3/4 cup sugar
2 ripe bananas, mashed
6 Tablespoons vegetable oil
1/2 cup water
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chocolate chips

Method:

Preheat your oven to 350 degrees.
In a large bowl, sift together the brown rice flour, corn starch, and sugar.
Add in the mashed bananas, oil, water, and eggs and stir the batter together.
Add in the cinnamon, salt, and baking soda and mix completely.
Pour the batter into twelve lined muffin tins.
Drop an even amount of chocolate chips onto the top of each muffin.
Bake for about 30 minutes until the tops start to brown and the muffins are cooked in the center.
Remove from the oven and let the muffins cool slightly before touching.

Soft, spicy and studded with chocolate chips. Tomorrow morning’s going to be tasty.

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White Chocolate Peanut Butter Granola Bars

Written on June 27, 2012 by Wannabe Chef in Snack

Glad to know I’m not the only one who thinks peanut butter and baked beans are a delicious combination. But I forgot to mention the best part! If you leave a comment on the recipe page on Peanut Butter & Co.’s All Star Recipe Blog you’ll be entered to win a jar of their deliciously sweet Smooth Operator peanut butter.

And speaking of peanut butter…

As soon as I made chocolate almond granola bars I knew I wanted to make a version using peanut butter. What goes better together than peanut butter and chocolate? But when I finally got around to making it, I thought of improvising and using white chocolate; if anything beats peanut butter and chocolate, it’s peanut butter and white chocolate.

White chocolate’s one of those things I don’t like so much on its own but goes great with just about anything. It adds a rich, buttery flavor to these granola bars that make them taste like they’re so homemade you grew the oats yourself.

Want to take these to the next level? Try using PB&Co.’s white chocolate peanut butter.

White Chocolate Peanut Butter Granola Bars

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 8 bars):

1/2 cup white chocolate chips
1/2 cup no-stir peanut butter
3 Tablespoons honey
1 cup oats*
1 1/2 cups rice crisps cereal*
1/2 cup roasted peanuts
1/2 cup raisins
1/4 teaspoon salt

*To make these granola bars gluten-free, make sure these two ingredients are certified gluten-free.

Method:

In a microwave or over a double boiler, melt the white chocolate.
Stir in the peanut butter and honey until smooth.
Add in the oats, cereal, peanuts, raisins, and salt and mix until everything is completely covered.
Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
Refrigerate the bars until they’ve hardened—about 20-30 minutes.
With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
Store in the refrigerator for up to 2 weeks.

These were a little more crumbly than the other granola bars I made for whatever reason. Make sure when you cut into them they’re extra cold and you use a sharp knife.

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Lightened Up White Sauce

Written on June 20, 2012 by Wannabe Chef in Sauce

This recipe was one happy accident and a good reminder that not everything that doesn’t turned out as planned isn’t great.

I started out trying to make a white bean dip since hummus hasn’t been appetizing at all lately. As soon as I whirled these ingredients in the food processor and tasted it, I could tell it was delicious but not quite a “dip”. This definitely couldn’t go to waste.

The great thing about pasta is that it takes on all the flavors of the sauce on it making it the perfect canvas for the basil, spicy black pepper, and tangy rich goat cheese. The beans cut out half the fat but don’t sacrifice flavor or texture. You’d never even guess they were there!

Lightened Up White Sauce

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 4 servings):

1 can cannellini beans, drained and rinsed
4oz creamy goat cheese*
1 teaspoon lemon juice
Small handful basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon zest to finish

*You could also use 4oz neufchatel cream cheese for a less tangy flavor.

Method:

Combine the beans, goat cheese, lemon juice, salt, pepper, and basil in a food processor and blend until smooth.
Cook your pasta until al dente. Drain the water from the pot and toss each serving of pasta with 1/4 cup of sauce. Add in extra vegetables if desired.
Serve hot and finish with lemon zest and extra black pepper.
Store leftover sauce in a sealed container in the refrigerator for 3-4 days.

Definitely a happy accident.

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Pumpkin Seed Trail Mix

Written on February 8, 2012 by Wannabe Chef in Snack

I’m constantly eating during the day. I can never understand those people who “forget” to have a meal or go 6-7 hours without eating; the roaring of my stomach would not let me or anyone else in the room forget to eat. It just wouldn’t happen.

On Monday I have a class for 5 straight hours in the afternoon. Considering I can’t go 2 hours without needing to eat something, that alarmed me at first. I knew I’d need snacks—lots and lots of snacks—to keep focus. Something portable and nutritious, just like trail mix.

Trail mix can really be anything. When I was thinking of what to make mine like, I thought about the pumpkin seeds I had in the pantry and all the things I’d put in pumpkin bread: walnuts, ginger, raisins, chocolate if I felt like it. So why not make a pumpkin bread trail mix? Only without the bread. Because bread doesn’t make great trail mix.

Besides being delicious, this trail mix has a lot to offer. Iron-deficiency is commonly associated with vegetarianism because of the lack of red meat. But that doesn’t have to be the case with a good diet. Pumpkin seeds and raisins are both high in iron*. Walnuts are a great source of omega-3s as everyone knows by now. And ginger is a cold-fighting ingredient(not to mention tastes great when it’s candied, just like anything else).

Pumpkin Seed Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients:

1/2 cup shelled pumpkin seeds
1/2 cup walnuts
1/4 cup raisins
1/4 cup diced candied ginger
1/4 cup dark chocolate, white chocolate, or cinnamon chips

Method:

Toss all of the ingredients together and enjoy.

*I got all of those facts about iron off of Wikipedia, just like a good student would.

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The Amateur Gourmet’s Quinoa Converter

Written on February 2, 2012 by Wannabe Chef in Entree

If you’ve been reading this blog for any amount of time, you probably know that I love quinoa, have for a long time, and certainly don’t need to be “converted” to it. But when I saw Adam’s Quinoa Converter recipe(and hilarious cartoon), I knew I wanted to give that recipe a try because it just looked so darn good.

I’ve made quinoa for breakfast, lunch, and dinner. I don’t understand how you couldn’t love it. Sure, it’s plain; that just makes it easier to add other flavors to spice it up. And yes, it is something of a “health food” food; Adam, if you’re reading this then you can have a laugh over the fact that I made this after coming home from yoga.

I only made a few changes to the recipe. I used 2 Tablespoons each of apple cider vinegar and olive oil for the vinegar and oil listed in the recipe to cut down on the fat. And instead of the fresh parsley I used about 2 Tablespoons of dried Herbes de Provence.

This reminded me a lot of tuna salad, which I used to love. I find vegetarian/vegan “tuna” salads are usually hit or miss, and this was definitely a hit. Swapping in mayo for the oil next time wouldn’t be a bad improvisation.

This was pretty damn delicious. Every time we have relatives over I usually make my vegan quinoa stuffing; now I have a new recipe to work into the rotation. If you still need convincing to try quinoa, try this recipe.

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