Granola

Ryan is the granola eater of the family.  We all like it, he just eats it quickest.  But he likes very plain granola.  We searched the internet for a while to find something without nuts or some crazy grain in it.  When we found "Plain Granola" we had to tweak a bit to his tastes. 

Here's the recipe for the granola we try to keep on hand.

INGREDIENTS
2 cups rolled oats
1/8 cup sugar (white or brown)
1/4 tsp cinnamon
1/2 cup honey
3 Tbsp vegetable oil
1 tsp vanilla

Mix dry ingredients.  Mix wet ingredients and add to dry.  Mash and coat oats well.  Place in thin layer on a baking stone at bake at 325 for 20-25 minutes.

Broc & Mac

From: 100 Days of Real Food

This is one of my new loves, and therefore a common fall back recipe.  I just love this creamy macaroni and cheese.  With broccoli it makes for a great one dish meal - especially when it's just the Dude and me for dinner.
I've adjusted the measurements to fit our serving size.  But please check the website above for the original recipe.

INGREDIENTS
1 cup of dried pasta noodles, cooked
2 tablespoons butter
2 tablespoons whole-wheat flour
3/4 cup milk
1 cup freshly grated block cheese (I like marbled cheddar.  Grating your own is important for the proper creaminess)
Lawry's seasoned salt to taste (my weakness.  It's not mac & cheese without Lawry's)
1 head fresh farmer's market broccoli (or just store bought is good, too. :)

DIRECTIONS
In a saute pan boil about 1" of water.  Add the broccoli and cover to blanch/steam.  Cook to desired tenderness.
Melt the butter in a pan over medium-low heat.  Whisk in the flour and continue whisking for about 1 – 2 minutes until the roux  starts to darken. (I had to learn from Joy of Cooking how to make a roux after a couple rounds of funky tasting Broc & Mac)
Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved.
Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt.

Butternut or Acorn Squash Muffins

From: $5 Dinners

INGREDIENTS
1 banana, mashed
1 cup cooked butternut or acorn squash
3 eggs
1/3 cup applesauce
1/3 cup white sugar
6 Tablespoon canola oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
1 cup whole wheat flour
1 cup white flour

DIRECTIONS
Mix first six ingredients.  In separate bowl mix next six ingredients.  Stir together until just combined.  Scoop into muffin tins and bake at 350 for 18 minutes.  Makes about 16 muffins.

Or if you're lazy like me and don't want to use half a muffin tin, it makes 12 full muffins and lots of yummy batter to eat.

Whole Wheat Veggie Calzones

From http://tammysrecipes.com/cheesy_whole_wheat_vegetable_calzones
While trying to find a meatless recipe for dinner guests who gave up meat for lent, I found this at one of my favorite recipe blogs.  It quickly became one of my favorites.  With the rest of the family's approval, I make it anytime cream cheese is on sale.

INGREDIENTS:

Calzone Dough Ingredients:
1 cup warm water
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 to 3 cups whole wheat flour
1 tablespoon dry yeast

Filling Ingredients:
4 ounces cream cheese, softened
2 teaspoons minced onion
1/3 cup pizza sauce
1/4 cup Italian salad dressing
1 large head of broccoli or frozen broccoli
2 large carrots, finely shredded
1 small green pepper, chopped (or frozen equivalent)
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces (2 cups) shredded sharp cheddar cheese

DIRECTIONS:

• Prepare calzone dough by putting ingredients (in order listed) into KitchenAid, using about 2 cups of the flour. Stir to combine; continue adding flour and knead mixture to make a smooth, elastic dough. Knead 5 minutes. Let dough rest while you prepare the filling.
• Begin preparing the filling by chopping the broccoli into florets. Place broccoli into a sauce pan with minimal water. Cover and bring to a boil. Cook 2-3 minutes, until broccoli is just starting to get tender and change color. Drain well.
•  In a large bowl, mix filling ingredients in order listed.
• Divide dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface.
• Top half of each circle with about 3/4 cup of the filling mixture, spreading to within one inch of the edge. Fold dough over filling and crimp edges to seal, leaving a half-circle.
• Place calzones on greased cookie sheets or baking stone. Bake at 375 degrees until bread is cooked and filling is hot, about 25-30 minutes. Cover loosely with foil part way through baking if calzones start to brown too quickly.