Honey Almond Granola
/Honey Almond Granola will quickly become a favorite DIY recipe! This is so easy to make,  it's deliciously sweet, perfectly crunchy and you'll love those bits of nuts! It's perfect paired with milk or serve with yogurt and fruit, it also makes a great on the go snack. /

#AlmondExtract #Almonds #BrownSugar #CoconutOil #EggWhites #Honey #Oats #VanillaExtract

Servings: 9
Ready in: 35 minutes
Prep: 10 minutes
Cook: 25 minutes

Ingredients:
3 cups (270g) rolled oats (don't use quick oats)
1 cup (150g) almonds, chopped
1/3 cup (36g) ground flax seeds
1/4 cup (58g) coconut oil, melted and cooled slightly
1/3 cup (110g) honey
1/3 cup (77g) packed light-brown sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 large egg white
1/4 tsp fine sea salt

Instructions:
1. Preheat oven to 325 degrees (if your oven cooks hot be sure to decrease the temperature as needed or the granola will burn. I recommend using an oven thermometer when baking. I always have to reduce my oven by about 15 degrees to get the right temp). Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
2. In large mixing bowl lightly toss together oats, almonds and ground flax seeds. In a medium mixing bowl whisk together coconut oil, honey, brown sugar, vanilla extract, almond extract, egg white and salt until very well blended. Pour honey mixture over oat mixture and toss well until evenly coated. Pour oat mixture onto prepared baking sheet and spread into an even layer.
3. Bake in preheated oven 13 minutes, remove from oven and flip granola with a spatula and spread back into an even layer. Continue to bake until granola is just lightly golden brown, about 12 - 17 minutes longer (it won't be crisp until it cools, to check for doneness you can place a small piece in the freezer for about a minute or two and see if it becomes crisp. If it doesn't pop the granola back into the oven for a few minutes. After the granola has cooled for about a minute I like to press down on the granola with my hands while it's still warm, I think it helps it clump together more). Let it cool completely, break into clumps then store in an airtight container.
4. Recipe source: adapted from my Coconut Granola ...read more

Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette
A salad layered with tender spring lettuces, hearty quinoa, crunchy toasted almonds, bold parmesan, chewy bright sun dried tomatoes and a final finish of a tangy, rich balsamic vinaigrette. So much goodness in one super satisfying salad!

#Almonds #BalsamicVinegar #Honey #Lettuce #OliveOil #Parmesan #Quinoa #SunDriedTomatoes

Servings: 4
Ready in: 20 minutes
Prep: 20 minutes
Cook: 5 minutes

Ingredients:
5 oz. baby spring lettuce blend
1/4 cup basil ribbons
1 1/4 cups cooked and chilled quinoa
1/3 cup shaved parmesan, slightly crumbled
1/2 cup almonds, chopped and toasted
1/4 cup well drained julienned sun dried tomatoes packed in olive oil, chopped (reserve oil)
Balsamic Vinaigrette
1/4 cup oil from jar of sun dried tomatoes
2 Tbsp balsamic vinegar
1 tsp minced garlic
1 tsp honey
1 tsp dijon mustard
Salt and freshly ground black pepper, to taste

Instructions:
1. For the dressing combined all of the dressing ingredients in a jar, cover with lid and shake to blend.
2. In a salad bowl layer together spring lettuce blend, basil, quinoa, parmesan, almonds and sun dried tomatoes.  
3. Shake dressing again and pour over salad.
4. Toss to coat and serve immediately.
5. Recipe source: Cooking Classy ...read more

Chicken Cacciatore
An incredibly hearty stew-like dish made with chicken thighs, Marzano tomatoes, and fresh vegetables. It's seasoned with an abundance of fresh herbs and simmered with a parmesan rind and plenty of garlic leaving it with fantastic flavor!



Servings: 6
Ready in: 1 hour 5 minutes
Prep: 25 minutes
Cook: 40 minutes

Ingredients:
6 bone-in, skin-on chicken thighs (about 2 1/2 - 3 lbs)
Salt and freshly ground black pepper
1 Tbsp olive oil
8 oz. cremini mushrooms, sliced (about 1/4-inch thick)
1 medium red bell pepper, seeded and chopped ( 1 1/2 cups)
1 medium yellow onion, diced (1 1/2 cups)
5 garlic cloves, minced (nearly 2 Tbsp)
1 cup dry white wine, such as Sauvignon Blanc*
1 (28 oz) can San Marzano tomatoes, well crushed by hand
1/2 cup chicken broth
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh basil, divided
2 tsp chopped fresh thyme (or 3/4 tsp dried)
1 tsp dried oregano (or 1 Tbsp fresh)
1 parmesan rind**
SPONSORED BY MICROSOFT
Optimize Your Investments
Save on infrastructure costs and ensure your workloads are well-architected.
LEARN MORE
1/2 cup black olives, halved (optional)

Instructions:
1. Heat olive oil in an extra large saute pan over medium-high heat.
2. Dab thighs dry with paper towels, season both sides with salt and pepper. Sear thighs until browned about 5 minutes, turn and sear about 3 - 4 minutes longer. Transfer thighs to a plate, set aside.
3. Carefully drain off all but about 2 Tbsp fat in pan. Return to medium-high heat. Add mushrooms and saute, only tossing every minute or two, until browned, about 4 minutes total.
4. Add bell pepper and onion and saute 3 minutes. Add garlic and saute 1 minute longer.
5. Remove from heat, pour in wine. Return to heat and let simmer over medium-low heat until reduced by about half, about 3 minutes.
6. Mix in crushed tomatoes, chicken broth, half the parsley, half the basil, the thyme, oregano and parmesan rind. Season with salt and pepper to taste (take it easy on the salt as sauce will reduce some and parmesan will season the sauce).
7. Nestle chicken thighs into the sauce, bring to a simmer and reduce to medium-low. Cover while leaving lid just lightly ajar for some steam to escape. Simmer 15 minutes.
8. Turn thighs. Cover fully and continue to simmer until all of the thighs have cooked through and are tender (175 degrees in center), about 15 minutes longer.
9. Add olives is using. Finish with remaining half of the parsley and basil. Serve warm with cooked pasta if desired.

Notes:
*Dry red wine can be used as well.
**If you don't happen to have a parmesan rind on hand you could just mix in 1/3 cup grated parmesan at the end of cooking.
For a spicy sauce add red pepper flakes to taste.

cookingclassy ...read more

Naan Bread
Homemade Naan is a staple comfort food and always a highlight of delicious Indian meal. This soft and tender, flavorful and buttery, perfectly browned bread is easier to make than you'd think and it has a restaurant quality taste!

#Butter #EggYolks #Flour #Milk #OliveOil #Salt #Sugar #Yeast #Yogurt

Servings: 6
Ready in: 2 hours 5 minutes
Prep: 25 minutes
Cook: 10 minutes

Ingredients:
3 Tbsp warm water, 110 - 115 degrees
1 1/2 tsp active dry yeast
1 Tbsp + 1/4 tsp granulated sugar, divided
1/2 cup whole milk, warmed to 110 - 115 degrees
1/3 cup (77g) plain yogurt, warmed to room temperature
2 Tbsp olive oil
1 large egg yolk
1 tsp salt
2 1/4 cups (318g) unbleached all-purpose flour (scoop and level to measure)
2 Tbsp butter, melted (salted or unsalted)

Instructions:
1. In the bowl of an electric stand mixer whisk together water, yeast and 1/4 tsp sugar. Let rest 5 - 10 minutes until frothy.
2. Set mixer with paddle attachment then mix in milk, yogurt, olive oil, egg yolk, 1 Tbsp sugar and the salt. Stir in about 2/3 of the flour.
3. Switch to hook attachment then mix in remaining 1/3 of the flour. Let knead on low speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes.
4. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and let rest until doubled in volume, about 1 1/2 - 2 hours.
5. Gently punch dough down then divide dough into 6 equal portions (using a floured bench scraper or knife, you can cut like a pizza into 6 wedges). Round out edges and keep covered with greased plastic wrap.
6. Preheat a cast iron skillet over medium-high heat (a non-stick skillet works too just not quite as well).  
7. Working with one piece of dough at a time, roll into 9-inch oval or tear drop shape over lightly floured surface (roll to about about 1/6-inch thickness). Dip fingertips in water then dot across top of rolled out dough or mist lightly with water from a spray bottle.
8. Cook naan moistened side down, until golden brown spots appear on bottom about 30 seconds. Flip** and cook opposite side until golden brown spots appear, about 30 seconds.
9. Repeat with remaining naan. Reduce burner temper if needed if browning to quickly.
10. Brush naan with melted butter before serving. Serve warm.

Notes:
*To warm the yogurt I microwave on 50% power in 20 second increments just until no longer cold.
**When you flip naan if there are large bubbles you can press down on naan with spatula to flatten those extra large bubbles so it cooks evenly.
Naan can be kept warmed wrapped in foil in 175 degree oven for up to 15 minutes.

cookingclassy ...read more

Tuscan Tortellini Vegetable Soup
/Hearty tasty soup recipe loaded with cheesy tortellini, lots of fresh veggies and a garlicy broth. /

#Basil #Carrots #Celery #ChickenBroth #Garlic #GreenBeans #OliveOil #Onions #Parmesan #Rosemary #Spinach #Thyme #Tomatoes #Tortellini #VegetableBroth #Zucchini

Servings: 6
Prep: 10 minutes
Cook: 25 minutes

Ingredients:
2 Tbsp olive oil
1 1/2 cups chopped carrots (about 4)
1 1/2 cups chopped yellow onion (1 medium)
1 cup chopped celery (about 3 stalks)
2 cups chopped green beans , about 1-inch pieces
2 cups chopped zucchini (about 2 small)
4 cloves garlic , minced
3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)
1 tsp each dried basil and rosemary , crushed
1/2 tsp dried thyme
Salt and freshly ground black pepper , to taste
1 (9 oz) package refrigerated 3-cheese tortellini
3 cups packed spinach
Shredded Romano or Parmesan cheese , for serving

Instructions:
1. Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.
2. Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.
3. Serve warm topped with Romano or Parmesan cheese.
4. Recipe source: Cooking Classy

cookingclassy ...read more

Cashew Chicken
This Cashew Chicken is a Chinese takeout classic that's sure to please! Delicious flavors and lots of veggies!

#Cashews #Chicken #ChickenBroth #Cornstarch #Garlic #Ginger #GreenOnions #HoisinSauce #Honey #RiceVinegar #SoySauce #VegetableOil

Servings: 4
Ready in: 35 minutes
Prep: 20 minutes
Cook: 15 minutes

Ingredients:
SPONSORED BY MICROSOFT
Learn How
Make your business more cost-efficient and secure by modernizing your IT infrastructure.
LEARN MORE
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
1 Tbsp + 2 tsp cornstarch, divided
2 1/2 Tbsp olive oil, divided
Salt and white or black pepper
6 Tbsp low-sodium chicken broth or water, then more as needed
3 1/2 Tbsp hoisin sauce
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
1 Tbsp honey
1/2 tsp sesame oil
4 green onions, chopped, plus more for serving if desired
4 cloves garlic, minced
1 Tbsp finely grated, peeled fresh ginger
2 cups diced broccoli florets (small pieces)
1 medium bell pepper, chopped
3/4 cup unsalted cashews, roughly chopped
Sesame seeds, for serving (optional)

Instructions:
1. In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat.  
2. Once oil is hot, add half of the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through, about 5 minutes.  
3. Transfer chicken to a plate and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
4. In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended, set aside.
5. Heat remaining 1 1/2 Tbsp oil in skillet over medium heat. Add in green onions, garlic, ginger, broccoli and bell pepper and saute until veggies are tender, about 3 minutes. Transfer to a large plate.  
6. Pour in hoisin sauce mixture and cook, whisking constantly, until sauce boils and thickens (don't let it reduce it will be too salty, just cook long enough to thicken). Thin with 1 - 2 more tablespoons of broth or water if desired.  
7. Remove from heat, add chicken, veggies and cashews to sauce and toss to evenly coat. Serve warm with white or brown rice, cauliflower "rice" or quinoa and sprinkle with green onions and sesame seeds.
8. Recipe has been updated to include broccoli and bell pepper. Originally shared Jan. 2014.

cookingclassy ...read more

Daily Mirror, January 21, 1935

Quinoa Salad
Made with nutritious quinoa and an abundance of fresh, healthy vegetables. And it's all finished with a delicious, bright lemon herb vinaigrette. This refreshing salad is one you'll want to make over and over again!

#BellPepper #Carrots #ChickPeas #Cilantro #Cucumber #Garlic #Lemons #Parsley #Quinoa #RedOnion #Tomatoes

Servings: 5
Ready in: 25 minutes
Prep: 20 minutes
Cook: 5 minutes

Ingredients:
3 1/2 cups leftover cooked quinoa* (chilled)
1 large red bell pepper
2 cups diced English cucumber
1 1/2 cups grape tomatoes, halved
1 medium carrot, shredded (1/2 cup)
1/2 cup chopped red onion, rinsed under cold water in a sieve and drained
1 (14.5 oz) can chick peas, drained and rinsed
Dressing
1/3 cup olive oil
3 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1/3 cup chopped fresh parsley (chop somewhat fine)
1/4 cup chopped fresh cilantro (chop somewhat fine)
2 garlic cloves, minced (2 tsp)
Salt, to taste

Instructions:
1. Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper.
2. Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.
3. In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.

Notes:
*To make 3 1/2 cups cooked quinoa you'll start with 1 1/4 cups dry quinoa, rinse and drain well first, then cook according to directions listed on package.
**Pepper doesn't need to be perfectly peeled. Mostly you just want to be sure to remove most of the charred skin. ...read more