New Granola Bar recipe

dry stuff mixed together

It’s been forever since I made a post in here. Well, maybe not quite forever, but a long time. I always have the best of intentions but something always gets in the way it seems. It’s been a long winter up here in the Northwest & Spring has finally sprung. You’d think with the cold, I’d be inside more & writing more. Apparently not. And with the nicer weather, I should be outside more. I’m getting there …

For now, I thought I would share a new recipe I found & adapted for granola bars. I had run out & stayed out for probably close to a month. Maybe longer. 

Since I have managed to spoil my man with these homemade lovelies, he was a bit bummed at not having any in his lunches for so long. I finally got my butt in gear just a few weekends ago & got a new batch made. I tried a whole new recipe this time too. He likes it! So, I made them again today. This time I remembered to take a few pictures too. After all, recipes & blog posts are always more fun with pictures right?

honey, sugar & molasses

Ingredients:

1/2 to 2/3 cup local raw honey

1/2 cup brown sugar

1 Tbsp molasses

1/2 cup organic peanut butter

2 cups oats

2 cups puffed cereal*

1/4 cup ground flax

1 cup total, of desired mix-ins*

peanut butter added

Using a large bowl, add all dry ingredients & set aside.

In a small saucepan combine the honey, brown sugar & molasses. Over medium heat, stir until sugar dissolves.

Remove from heat, add peanut butter & stir quickly to combine.

Immediately pour over dry mixture & stir to combine.

Press into a lined 9x13 or so pan. Let cool to firm up.

adding choc. chips!

Now, this all sounds simple enough. Here’s what I learned. The recipe I first saw had you mixing/melting the sugar then mixing the dry stuff. Lesson learned to mix the dry first & set aside. The honey/sugar/peanut butter mix hardens FAST. 

First batch I used a big plastic Tupperware mixing bowl. Second batch, I just grabbed a glass bowl. I had more mix stick to the side of the glass than I did the plastic. I’ll use plastic again next time. I’m guessing the glass bowl was colder than the plastic & hence let the honey/sugar mix harden faster when it hit the side. 

And as you mix, it’s almost handy to have another set of hands … one to slowly pour the mix while another begins to stir. I ended up mixing with my hands to get the dry off the bottom of the bowl.

first batch cut. 

*The mix-ins we used were a rounded 1/4 cup each of: sunflower seeds, pumpkin seeds, fig pieces & raisins. The puffed cereal we used was millet. No sugar added stuff. You could use rice crispies or whatever. Millet was what I had at home & it worked well.

Once pressed into the pan, we added some chocolate chips pressed in one by one. After they cooled completely & were cut, it makes 12 nice sized bars. You could easily make smaller bars & get 20 or so.

Life without ... store bought taco seasoning mix

In my wanderings around the internet I came across what sounded like a wonderful recipe for homemade taco seasoning. I was intrigued & went to read more. I had given up buying the packets (for tacos & many other things) long ago, after reading some of the "stuff" that's in there. I'm happy to have found this nice alternative.

Here are the ingredients …

    1/2 cup chili pepper powder

    1/2 cup corn starch

    1/4 cup salt (reduce to 1/8 cup for low-sodium version)

    2 tablespoon ground black pepper

    3 tablespoons paprika

    1 tablespoon smoked paprika

    1 tablespoon onion powder

    2 tablespoons garlic powder

    2 tablespoons dried leaf oregano

    2 tablespoons ground cumin

    1-2 teaspoons cayenne pepper

    2 teaspoons ground coriander

    1 tablespoon unsweetened cocoa powder

All you need to do is combine them either with a whisk (as I did) or in a food processor. Very simple. I used a pint mason jar with plastic storage lid to keep mine in. Any airtight container will do.

I used the low sodium amount on the salt & just 1 teaspoon on the cayenne pepper. It came out amazing. I also used ground chicken for my meat.

Cooking directions are very much like what you would follow from those packets you (wont ever again)buy from the store.

Cook your meat in a skillet over medium-high heat until no longer pink. Drain off fat. Add 1/4 cup seasoning mix & toss/mix to coat the meat. Add 3/4 cup water & stir to combine it all. Now just bring it to a boil. Lower heat to simmer & cook, uncovered for about 5-10 minutes or until the water is absorbed & the mixture is as thick as you like.

If you are using ground turkey or chicken in place of the beef, add 2 tablespoons cooking oil when cooking the meat. Still drain the extra tho, after its cooked.

 

So how simple is that? The mix makes about 2 1/2 cups so you’ll have plenty to use for later. I was skeptical but a real believer after tasting.

Check out The Yummy Life blog for Monica’s full blog post on her making this. 

 

For our dinner we made taco/tortilla shell bowls which came out so good covered with fresh stuff, shredded cheese & a little sour cream. Yum!

In my pantry we have organic corn starch & cocoa powder. I do not however have shelves full of organic spices.  A few here & there, but most are now bought in bulk from my store's Frontier brand spice area.

   

Another granola bar recipe

This one came out fantastic. And … no falling apart like the previous recipe.

I found this one on Cooks.com & it was submitted by CM

I hope that if you try it, you enjoy it as much as we are.

(  ) is what we used

 

Ingredients:

3- 1/2 cup oats

2- 1/4 cup add-ins (mentioned below)

1/3 to 1/2 cup honey or molasses

1/2 cup brown sugar (organic, light brown)

1/2 tsp cinnamon

1 egg, beaten (farm raised free range from a friend)

2/3 cup butter, softened (organic unsalted used)

1 tsp vanilla (pure, organic)

The recipe states to toast the oats for 15-20 minutes at 350 before starting. I skipped that part.

Toss all ingredients together & mix well.

Press firmly into a 15x10 jellyroll pan (sprayed, oiled or papered)

Bake at 350 for 20 minutes or until edges are lightly browned.

Cool.

Cut into bars

forgot to take pix along the way. this is part of what was left when I remembered!

My add-ins were 1 cup dried cherries (cut up some), 1 cup chocolate chips & 1/4 cup organic raisins.

I used organic molasses instead of honey.

The cinnamon we have here is a ground Saigon Cinnamon… a bit more robust than everyday cinnamon.

They came out wonderful. I am not a huge fan of molasses, or so I thought, so I was skeptical that I would enjoy these. I knew hubby would love it so I made them. To my surprise, I liked them too! One of these days I will begin to experiment with some other add-in stuff like maybe flax or something. Hubby does not really like nuts but I’d like to see about getting some of those in there too, just chopped small. 

When I asked hubby which he liked better when comparing this recipe to the first one, he said ... either one is great, just dont make me eat those store bought ones anymore! LOL I love him!!!

Orange / Chocolate mint Fruit Water

I’ve shared how we tried a few flavor combinations of the newly discovered fruit / herb water …

Today we tried Orange with Chocolate mint.

Not too bad.

I used about half of an average sized orange, cut into about half inch thick slices, then cut in quarters.

I added a handful of mint leaves.

Kinda mushed the stuff in the jar & added 2 trays of ice cubes & filtered water.

I really enjoyed how mild this one tasted. 

I’m sure with more fruit and/or mint the flavor would be more robust. 

But that’s the beauty of making this water… you are in complete control & there is no right or wrong amount.

Life Without ... store bought granola bars!

compacted & pressed

Several weeks ago, or maybe longer now, I saw conversation about making your own granola bars. It has been on my list of new stuff to try for some time so I perked up when reading about it again. Presented in the conversation was a simple recipe to try. I copied it into a document & saved it. So there it sat, on my desktop, quietly waiting for me to open it back up & have a go at it.

ready for the oven

That day finally came over the weekend. I had to either go buy more or make some, as our stock pile was … gone. Hubby takes one to work every day as part of his lunch. I enjoy one on occasion & we always take a few with us when we go walking/hiking or for long rides.

fresh out the oven!

Let me say right now that I will not again buy any from the store. Not when homemade tastes this good & is so easy.

There are more varieties/recipes out there for granola bars than I know I’ll ever have time to try… and that is way cool to me. The varieties are now truly endless. No more limits by brand or price from the store. I love that.

Here is the recipe I used …

1/2 c pure cane sugar (I use organic sugar)

1/2 c softened butter (organic unsalted is what I used)

1/2 c real maple syrup (organic pure maple/agave blend I used)

1 egg  (farm fresh!)

1 tsp real vanilla extract (we have some organic on hand)

3 1/2 c oats

1 c optional add-ins (dried fruit, nuts, chocolate chips)

 (I used 1/3 cup each of chips, fig pieces & organic raisins)

Cream sugar and butter; add other ingredients one at a time in order of appearance. Mix well (using your hands is a treat :). Press onto cookie sheet. Bake for 20 minutes at 350. You can stir it about halfway through baking if you want "granola" or let it bake through and then cut into bars.

fully cooled & cut

Sounds simple enough right? It was. I used my jelly roll pan, lined with parchment paper. To get the thickness of what we’re used to in a granola bar, I pushed everything together more which is why the pan was not full. When it came out of the oven, it was obviously hot, & soft still, in the center. I put the whole thing on a cooling rack for maybe an hour. Then I pulled it out of the pan to let it finish cooling completely before I cut into it.

wrapped & ready!

My only issue right now is how to store them & make them portable as individual servings. I opted for plastic wrap but I really don’t like that. You know … that whole plastic thing. I’d be happier if it were wrapped in something else. Just not sure what.

I know one thing tho … with this new granola bar I could easily eat one every day as well. That means I’d be making more once a week!  This might not be a bad thing … And I am certainly looking forward to experimenting with all kinds of recipes & varieties!

Life without ... store bought Ketchup

 It was time again to make more ketchup on Monday. I had maybe enough left to make one more sandwich for hubby for work on Tuesday. Yeah, he likes mayo on one side & ketchup on the other. Not to mention he enjoys ketchup on many other things as well.

So Monday I tried another recipe. I found this one online somewhere …

This one was so simple. Directions stated to simply mix together & let chill overnight for flavors to meld together. Seriously? That simple? We’ll see.

6 oz tomato paste

1/4 cup water (used ¾ c total, great consistency)

2 tbsp vinegar

1/4 tsp dry mustard

1/4 tsp cinnamon

1/4 tsp salt         

1 pinch clove

1 pinch allspice

1 pinch cayenne pepper (didn’t use, I had none at home)

1/4 cup brown sugar

This time, I made no alterations other than the amount of water used. Using the quarter cup just made it way too thick for us. And I had no cayenne pepper at home (can you believe that?). I mixed everything together with a wire whisk, as the recipe said. Had a small taste & was impressed. So I stuck the whole bowl & whisk in the fridge. Hubby would be home in an hour & I’d let him taste. He too was impressed, letting me know he liked this one much better than the last one.

This time, I got 2 very full half pint jars out of it. I went & bought some lids for refrigerator use so I was not always using the lid & seal deal … save those for actual canning use!

So yes … seriously that simple.And I do believe I can now say we have a life without ... store bought ketchup!

Making Ketchup at home

It’s been on my “make it” list for awhile now. But, I was waiting to use up my stock of store bought organic ketchup before I started making my own.

My store bought ketchup was the Private Selection brand from my local Fred Meyer store. Well, the last bottle was about to be gone, last week. So, the hunt began for a recipe to try for the first batch. I didn’t want to make a lot until we found a recipe we both really liked.

I asked on my Facebook wall if anyone had a recipe. My friend from a coupon group I belong to, shared hers with me.

Rani’s Ketchup

6 oz can of tomato paste

2 tablespoons brown Sugar Twin (organic brown sugar, 3 Tbsp total)

1/4 teaspoon allspice

1/4 teaspoon garlic powder (didn’t have, left out)

1 tablespoons apple cider vinegar (organic acv, 3 Tbsp total)

1/2 can of water, divided (used a whole can, full 6oz, could use more)

1/2 tablespoon oil  (left out)

1/8 teaspoon salt (optional) (used, sea salt, just a dash)

Combine all ingredients and quarter a can of water.

Cook over low-medium heat in a sturdy pan, until it cooks down a bit and begins to darken slightly.

Add more water as necessary and continue cooking down.

Adjust the allspice and Brown Sugar Twin to taste.

Continue adding water and cooking down to desired consistency.

Okay, so I had a starting point. I made a few alterations, which gave us a nice flavor & consistency, for a first try. My changes are in the ( ) above. The taste will change slightly as it sits in the fridge it seems. So, next time, we’ll use just a tad less ACV if we make this recipe again.Or, we'll try it with just white vinegar.

There are a ton of recipes out there for homemade tomato paste ketchup. Depending on what you like, you’ll be sure to find one that suits your taste to a tee … and the best part is you can use whatever you want! All the recipes are just a starting point!

The photo above got taken after we'd already used up some ... there was enough to almost fill that second jar. And, it was thick. Thinner ketchup will obviously get you a bit more.

More on GMO

So, I mentioned I would find more info on the whole GMO thing as far as who uses them & who does not. Wow. What a list! You can download a guide here to help you when you are in the store.

Then check out this stuff for some eye opening info:

Current estimates of GMO products include the following:

    91% of soybeans grown in the United States are GMOs.

    88% of cotton is genetically modified.

    75% of corn has been genetically modified.

These items are often highly processed and added to many different convenience foods in forms like:

    Canola (rapeseed) oil

    Corn oil

    Cottonseed oil

    High fructose corn syrup

    Soybean oil

    Soy protein

Because of the prevalence of these ingredients in common foods, it is estimated that 70% or more of the convenience foods contain GMOs. Currently, the USDA does not require that GMOs be labeled. Unless you are buying 100% organic items, you may never know if your food contains GMOs.

Animal Products

GMOs are used in the feed of various animals and farm raised fish. Always try to choose grass fed or wild caught meat products, certified organic, or products that are labeled non-GMO.

    Meat

    Dairy

    Fish

    Eggs

High Risk Products

There are thousands of GMO ingredients. It takes longer to list which foods have GMOs than to list those that don't. This should be considered an abbreviated list.

    Aspartame

    Baking powder

    Canola oil

    Cornmeal

    Corn oil

    Corn starch

    Corn syrup

    Cottonseed oil

    Dextrose

    Fructose

    Glucose

    Isoflavone

    Lecithin

    MSG

    Soy meal

    Soy protein isolate

    Tempeh

    Tofu

    Vegetable oil

    Vitamin B-12

    Vitamin E

    Xanthan gum

Companies That Use GMO Ingredients

Knowing which companies use GMO ingredients can help you to stay away from them. Even some "natural foods" companies make foods with genetically modified ingredients. Not surprisingly, most of the large corporations routinely use these products. Since these corporations often buy up smaller companies, you may not always recognize them. Some of the many companies that use GMOs in their products are:

    Aunt Jamima

    Beech-nut

    Betty Crocker

    Blue Sky

    Boca

    Campbells

    Coca Cola

    Crisco

    Dannon

    Duncan Hines

    Eggo

    Enfamil

    Frito Lay

    Good Start

    Hansen

    Heinz

    Hershey

    Hormel

    Hostess

    Isomil

    Keebler

    Kellogg

    Kraft

    Land o Lakes

    Libby’s

    Lifesavers

    Marie Callender

    Morning Star Farms

    Nabisco

    Nature Valley

    Nestle

    Ocean Spray

    Pepperidge Farm

    Peter Pan

    Pillsbury

    Procter and Gamble

    Progresso

    Quaker

    Similac

    Skippy

    Smuckers

    Stouffers

    Yoplait

And on the brighter side, here’s at least partial list of companies who do use GMO free ingredients (edited & alphabetized from online)…

    Amy’s Kitchen: canned soups, chilies, boxed & frozen meals.

    Annie’s Naturals: BBQ sauce, salad dressings & other condiments 

    Arrowhead Mills: baking mixes & flours found in both natural health food stores & regular supermarkets.

    Barbara’s Bakery: cookies 

    Bearitos: snack foods & dips

    Bob’s Red Mill: baking mixes and specialty flours.

    Cascadian Farms: frozen entrees, fruits & veggies, juices, yogurt, cereal, granola bars & other foods.

    Chaffin FamilyOrchards: sells an assortment of goods including olive oil.

    Clif: energy bars 

    Cultures forHealth: All starters and products sold at Cultures for Health are GMO-free.

    Earth’s Best: Baby food manufacturer uses non-GMO ingredients.

    Eden Foods: canned goods, noodles, tamari, miso, vinegar & Asian foodstuffs.

    Fantastic Foods: hummus, falafel, risotto couscous, soup & other mixes

    French MeadowBakery: bread & baked goods 

    Garden of Eatin: chips, salsas & other snack foods.

    Genisoy: Uses only certified GMO-free soybeans for their many soy products.

    Grindstone Bakery: wheat- and gluten-free bread.

    Healthy Times: Baby food manufacturer uses non-gmo ingredients.

    Imagine Foods: soy and rice milk as well as broth and other foods.

    Kettle Chips: potato and tortilla chips.

    Lundberg FamilyFarms: rice & wild rice foods including raw rice, soups & convenience foods.

    Muir Glen: canned goods & vegetable juices & other foods.

    Natural ChoiceFoods:  frozen dessert products.

    Nature’s Path: cereals & snack bars 

    Pamela’s Products: gluten-free baking mixes sources non-GMO ingredients.

    Pure Indian Foods: grass-fed ghee.

    Purity Foods: spelt-based noodles, snacks & other goodies. 

    Que Pasa: tortilla chips & other Mexican foods  

    Rapunzel: chocolate company.  They also sell specialty oils.

    Spectrum Oils: specialty oils, cooking oils, salad oils & natural shortening.

    San J: soy sauce, shoyu and tamari.

    Thai Kitchen: coconut milks & Asian ingredients.

    To Your Health: sprouted breads & sprouted flours.

    Tradition Miso: miso pastes 

    US Wellness Meats: pasture- and grass-fed meats free of GMO supplemental feed.

    Vitasoy: soy-based foods 

    Walkers: shortbread cookies & other sweet treats.

    White Wave: soy products including tofu & tempeh

    Whole Foods StoreBrands: Whole foods has made the commitment to sourcing its ingredients from GMO-free sources.

    Wisconsin HealthyGrown Potatoes: potatoes.

    Zukay: live cultured condiments & salsa