- Page 37 of 69 - Wholesome Recipes Made for Sharing

March 13, 2015

Multi-Grain Muesli

Yes, this post really is about making your own muesli. It may be simple and uncomplicated, but for some reason I’ve been spending way too much money on fancy artisan muesli when I could be making my own at home. This especially does not make sense given the fact that I probably bake a batch a granola every few weeks and muesli is even less of a time investment than granola. Lately it’s been all about diy muesli though. What I love about this particular muesli is the combination of oats, barley, and rye for the base, which together with the dried fruit, nuts, and seeds gives such lovely layers of texture and earthy tones.

Muesli can be eaten raw or cooked similarly to oatmeal, but my favorite way to enjoy it is soaked in yogurt, topped with a spoonful of chia jam, and drizzled with just a bit of honey. In some of my recent reading, I’ve been learning about the importance of soaking grains, nuts, and seeds for improved digestion and nutrient absorption. Muesli is one way I’ve tried to incorporate more soaked grains into my meals. It’s all about baby steps, right? Hope you enjoy this as much as I did.

Multi-grain Muesli

Ingredients

1 cup rolled oats
½ cup barley flakes
½ cup rye flakes
¼ cup raisins
¼ cup chopped dried apples
¼ cup sliced almonds
2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)

Instructions

Combine all ingredients in a mixing bowl and store in an air-tight container. Keeps for several weeks.

Soaked Multi-grain Muesli with Raspberry Chia Jam

Serves: 2

Ingredients

1 cup multi-grain muesli
1 cup plain yogurt
generous spoonful of raspberry chia jam
honey for drizzling

Instructions

In a small mixing bowl, gently stir together the muesli and yogurt. Cover and refrigerate overnight.
To serve, divide into 2 bowls. Top each bowl with a generous spoonful of raspberry chia jam and a drizzle of honey.

March 10, 2015

Easy Baked Ginger Chicken

I started feeling a little under the weather a few weeks ago and made this ginger chicken so I could pack in as much immune-boosting, antioxidant-rich ginger into my diet as possible. The amount of ginger in this recipe might seem excessive (see recipe below for a tip on mincing large amounts of ginger), but the baking mellows out any bite and it all melds together nicely. I usually use chicken thighs since they are virtually impossible to overcook, but chicken breasts would also work well if that’s your preference. The overnight marination is essential to deepen the ginger-soy-sesame flavors, but the slight effort in early preparation pays off the next day when all you need to do is place the dish in the oven. As the chicken bakes, a savory sauce develops and is wonderful when accompanied with a bed of brown rice or whole-grain noodles. The ginger scallion garnish adds a nice touch at the end, but it is certainly optional and fine without. This dish is also great leftover and can be served warmed or at room temperature.

Easy Baked Ginger Chicken

Serves: 6-8

Ingredients

12 bone-in, skin-on chicken thighs, about 4½ pounds
¼ cup honey
⅓ cup tamari or soy sauce
2 teaspoons sesame oil
2 tablespoons minced garlic, about 6 garlic cloves (see note)
3 tablespoons minced ginger, about 3-inch piece ginger (see note)
extra ginger and scallions for garnish, optional

Instructions

Arrange chicken thighs skin-side down in a 9x13 baking dish.
In a small saucepan over low heat, whisk together the honey, soy sauce, sesame oil, garlic, and ginger until honey is melted and well blended. Pour mixture evenly over the chicken thighs. Cover with foil and refrigerate overnight.
Preheat oven to 350. Take chicken out of refrigerator while oven is preheating. Bake covered for 30 minutes. Raise temperature to 375. Remove foil and turn chicken thighs to skin-side up. Bake uncovered for another 30 minutes, until juices run clear.
To serve, garnish with finely julienned ginger and scallions, if desired.

Notes

To quickly mince garlic and ginger, coarsely chop and pulse garlic and ginger separately in a mini-prep food processor.

adapted from Barefoot Contessa

March 5, 2015

Cardamom Vanilla Breakfast Cookies

I must admit it has taken me a long time to get on board with cardamom in baked goods. I know it’s trendy and hip, but for some reason I just couldn’t get past the idea that it only belonged in Indian cuisine. I finally came around when I saw a recipe for Pistachio Golden Raisin Cookies with Cardamom in Amy Chapin’s At Home in the Whole Foods Kitchen. Since everything I have tried from her cookbook has been outstanding, she has earned my trust completely. I played around with her recipe a bit and have come up with these breakfast cookies. These are filled with all sorts of breakfast-worthy ingredients- oats, almond meal, banana, golden raisins, and chopped walnuts. The warm flavors of cardamom and vanilla truly are pleasant and not at all overpowering. I have incredible self-discipline when it comes to sweets, but even I couldn’t eat just one of these. Feels so good to have ventured out of my usual baking flavors to try something new.

Cardamom Vanilla Breakfast Cookies

Serves: 16-18 cookies

Ingredients

2 cups old-fashioned oats
1 cup white whole wheat flour
1 cup almond meal
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cardamom
½ teaspoon fine grain sea salt
½ cup coconut oil, melted
½ cup maple syrup
⅓ cup + 1 tablespoon mashed banana, about 1 medium banana
1 large egg
1 tablespoon vanilla
½ cup golden raisins
½ cup walnuts, coarsely chopped

Instructions

Preheat oven to 350. Line 2 large baking sheets with parchment paper.
In a large mixing bowl, whisk together the oats, flours, baking powder, baking soda, cardamom, and salt.
In a medium bowl, whisk together the coconut oil, maple syrup, banana, egg, and vanilla.
Pour wet ingredients into dry ingredients and stir together with a wooden spoon until just combined. Stir in raisins and walnuts, being careful not to overmix.
Scoop about ¼ cup of batter at a time onto a baking sheet and use palm of hand to flatten to about ½-inch. Bake 12-15 minutes, rotating pans halfway through, until edges turn slightly golden. Cool for a few minutes on baking sheet and gently transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the refrigerator.

Notes

inspired by At Home in the Whole Foods Kitchen