Granola Bars

How to Make Homemade Granola Bars
Makes 8 bars
from Emma Christensen at The Kitchn

Ingredients
1 1/2 cups old-fashioned oats
1 cup puffed quinoa cereal
1/2 cup chopped nuts, of any variety
1/2 - 1 cup dried fruit(s)
1/2 cup brown rice syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 - 1 teaspoon spices (optional, for making a specialty type bar)
3 tablespoons peanut butter or 1 tablespoon cocoa powder


1. Heat the oven to 325°F. Line an 11"x7" baking pan with parchment, leaving extra parchment to hang over the sides. Lightly coat with nonstick cooking spray or butter. If desired, toast the nuts and grains for 10-15 minutes until toasted and fragrant.

2. Mix the oats, cereal, nuts, and dried fruit together in a mixing bowl.

3. Warm the rice syrup for 10-15 seconds in the microwave or in a small saucepan over medium heat. It should be just warm enough to pour, not to sizzle when salt & spices are added. Mix in the vanilla extract, salt, spices (if using), and peanut butter or cocoa powder.

4. Pour the rice syrup over the dry ingredients. Stir the rice syrup into the dry ingredients until the ingredients are completely coated and start to stick together in clumps.

5. Pour/scrape the mixture into the prepared pan and firmly press the mixture into the pan.

6. Bake the bars for 20-25 minutes for chewy granola bars or 25-30 minutes for crunchy bars. As soon as you remove the bars from the oven, press them again with the back of a lightly oiled spatula. (This will give you more compacted granola bars.)

7. Let the bars cool completely in the pan. They will firm up as they cool. Once cooled, cut into 8 bars in the pan with a very sharp knife, then lift the bars by the flaps of parchment to remove from the pan. Store between layers of wax paper in an airtight container for up to two weeks.

Oat and Neep Stew

Once upon a time, when I was looking for Scottish fare to serve on Burns' Day (because I neither could nor wanted to serve haggis), I found a stew that was thickened with rolled oats and called for turnip or rutabaga as the main starch. Of course, I've never found it again, and I've done some adjustments to the proportions of the stew, but the inspiration stands.

The original recipe called for some sort of bean or lentil, I'm sure, but I don't remember exactly what. I have, however, settled on using both beans and lentils, though more of the former, and I particularly like kidney or cannellini beans in this recipe. (By the by, I was looking up the correct spelling of cannellini and randomly found out that in fact "as few as five raw [kidney] beans" can cause poisoning "and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained [profuse], followed by diarrhea. Recovery occurs within four or five hours of onset, usually without the need for any medical intervention." [Wikipedia] Of course boiling them for ten minutes takes care of that, but still. How odd.)

I've also tried a few different meats in this stew. Ground lamb is what was in the original recipe, and it is delicious. Chicken (not ground) also works very well, but steer clear of beef as it's too bitter for this stew. And I guess that's all I really have to say about this recipe, so let's get to it.

Oat and Neep Stew

serves 6-8

Ingredients

3/4 cup dry kidney or cannellini beans

1/2 cup dry lentils

4 cups vegetable stock

1 to 1-1/2 pounds of rutabaga or turnip

2 large carrots

1 large onion

2 large cloves garlic

1 pound meat (chicken or ground lamb)

2 sprigs rosemary

3 sprigs thyme

1/2 cup rolled oats

salt and pepper to taste

Directions

1. Soak your beans overnight or for at least 3 hours and discard soaking water. Lentils need to soak at least 1 hour, but can be soaked overnight too, just expect them to fall to mush if you do this. You can skip this step, but do at least rinse the legumes, and know that they will take longer to cook if you haven't soaked them.

2. After discarding the soaking water, put legumes in a pot and cover with water by about 3 inches. Bring this to a boil, reduce to a simmer, and simmer until tender.

3. Meanwhile, cut the carrots and rutabaga into bite-sized pieces; dice the onions; mince the garlic, rosemary and thyme.

4. In a separate pan from the legumes, sear the meat and then sauté the onions and garlic. Set these aside.

5. Drain the bean liquor if you want, if not, you'll have to use a bit more oats to thicken the stew.

6. Add everything to the pot with the legumes; bring it to a boil, reduce again to a simmer and cook until the carrots and rutabaga are tender and the beans are a bit mushy.