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Archive for October, 2019

Pumpkin Pecan Maple Granola

Posted in Recipes, tagged , , , , , , , , , , , on 30/10/2019| 4 Comments »

Andy Williams may have been singing about Christmas when he crooned It’s the Most Wonderful Time of the Year, but for me, hands down, autumn is the hap-happiest season of all! Back in the day when I was a big-haired, cowboy boot wearing, Texas girl, I used to call this season… “sweater weather”. Back then, I lived for the cooler weekends when I could throw on a pair of well worn jeans, a cozy jumper {sweater} and head off to some grassy field an hour or so outside of Dallas for a bit of antique shopping.

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Now, my life is so different. I’m a wife and mother. We split our time between Ireland and America. And our home is fully furnished {finally!}. I still live for the weekends, but now I’m much more likely to get out for a hike, throw myself on the sofa and relax with a stash of newspapers and magazines or get creative in the kitchen whipping up recipes…{truth be told, a spot of retail therapy in Dundrum also makes the list!}

This past Bank Holiday Monday was a perfect day for being in the kitchen. Among other autumn treats, I made Pumpkin Maple Granola, which I double batched because it disappears so quickly. The base recipe is Nadia’s Granola. We love this incredibly more-ish treat but, let’s be honest, it’s nice to change things up every now and again. With that and sweater weather in mind, I created this simple, delicious, Pumpkin Pecan Maple Granola. It takes only 40 minutes to mix and bake and has 11 ingredients: pumpkin pureé, mixed spice, pecans and cranberries…oh my!  And, the smell will drive you around the bend: it’s like a yummy pumpkin spice candle.

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If you prefer to substitute currants or raisins for the cranberries…go for it. Ditto if you want to use a different type of nut…or not nuts at all. This granola doesn’t have any of that over-the-top sugariness that you’ll find in store bought granola. We enjoy it in a multitude of ways: over Weetabix, Special K, yogurt, fresh fruit, ice cream, or by the handful.

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I know the last few days have been cold in Ireland, but I hope you are making time for yourself and your friends/loved ones outdoors in our beautiful countryside. With Halloween less than 24 hours away, be safe, enjoy the candy, carved pumpkins, costumes and bonfires…autumn is truly a magical season.

~ XoK

Pumpkin Pecan Maple Granola

Makes 5 cups/600 grams

Ingredients

50 ml/2oz/¼ cup maple syrup

28g/1oz/¼ cup brown sugar

50 ml/2oz/¼ cup olive oil

½ teaspoon salt

1 teaspoon mixed spice {pumpkin spice}

1 teaspoon vanilla extract

76g/2.7oz/1/3 cup pumpkin pureé

340g/12oz/3 cups rolled oats

118g/4.2oz/1 cup raw pecans, roughly chopped into pieces

130g/4.6oz/1 cup raw pumpkin seeds

50g/1.8 oz/1/3 cup cranberries

Directions

1. Preheat oven to 150°C/300°F.

2. Mix first 7 ingredients in a large bowl.

3. Add oats and mix to coat.

4. Spread mixture out on a large, rimmed, baking sheet. Bake for 25 minutes. Stir every 5 minutes.

5. Add the pecans and pumpkin seeds and bake for another 15 minutes. Continue to stir every 5 minutes.

6. Remove the hot muesli from the oven and allow to cool completely before adding cranberries. Store in a sealed container to keep fresh.

Additional Notes, Related Articles & Credit:

* If you live in Ireland, you can buy Pumpkin pureé year round at Fallon & Byrne.

** Oats are said to reduce harmful LDL cholesterol. To learn more, check-out this article from Mayo Clinic online.

*** Getting outdoors is incredibly healthy for the body, the spirit and the mind. If you’re in Ireland, or visiting soon, check out these articles and websites for places to hike in Ireland. My personal favorites are Glendalough, Killiney Hill, Big Sugarloaf, Bray Head, The Gap of Dunloe, The Giant’s Causeway and the Howth Cliff Walk.

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Cinnamon Apple Porridge

Posted in Recipes, tagged , , , , , , , on 20/10/2019| 2 Comments »

Since coming back from our holidays in August, I have been very intentional about how we live. Though we are typically pretty good, our lives had recently started to feel chaotic again. Simple, healthy, clean, honest, and wholesome is what I wanted us to move back towards and, as the mammy of the house, it was up to me to lead the charge.

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I gently turned myself and my family {even the daughter who is miles away} towards getting more exercise, spending time in quiet contemplation, volunteering, and eating better. It took a little convincing of the two kids at the start of our move back to healthier living, but once they saw the tangible results {more sound sleep, better fitness, a few pounds shed, and less stress felt} everyone was in. Best of all…it only took six weeks before we were seeing and feeling the benefits and that, for me, felt like a small victory!

So, now, with the days growing shorter and the weather getting cooler, it is a touch harder to stay the course in terms of how we eat. And, let’s be honest, if you’re not eating properly, it’s much harder to do anything else well. I’m sure, like yourselves, we are craving foods that are hearty and warm, especially in the morning, which is why I really do love this Cinnamon Apple Porridge recipe. It is an autumn-inspired take on traditional Irish porridge.

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With the addition of three simple ingredients, apples, cinnamon and toasted pumpkin seeds, it’s easy to make a vegan, gluten-free, hot and delicious breakfast in no time at all. In fact, I often make a big batch and either refrigerate or freeze the leftovers {in single servings} to have for the entire week which saves me time and energy…another small victory!

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What toppings are you putting on your porridge in the morning? Do share, I’m always looking for new ideas. In the meantime, here are a few more apple recipes to try, if  you’re on an apple kick like me.

Cinnamon Apple Porridge

Serves 4

Ingredients

1 cup/7oz steel cut (or pinhead) oats

4 cups/2 pints water, though you can use milk if you prefer

Directions

1. The night before you want porridge, bring the water to a rapid boil.

2. Slowly add the pinhead oats, mixing all the time, and bring the water back to the boil.

3. Turn off heat, cover and leave to set overnight.

4. Next morning, add more water (or milk), stir and reheat.

5. While the porridge is heating, core an apple and chop the apple slices into bite size pieces. Set aside.

6. Toast a handful of pumpkin seeds in a dry pan over medium heat on the hob {stove}.

7. Once the porridge is ready, spook into bowls, top with apple pieces, pumpkin seeds, and a sprinkle of cinnamon, and serve immediately. {Maple syrup is a nice addition too}.

Additional Notes, Related Articles & Credit:

* If you prefer stewed apples, you could always add the apples {skin and all} to the pinhead oats and cook until the mixture is creamy and the apples are so tender that they almost disappear…but that’s up to you. For the moment, I prefer my apples crisp and tart, which is why I add them uncooked. You could also add the cinnamon from the very beginning, if you prefer.

** Every wondered if cinnamon is safe or good for you? Read this Time Magazine online article to get the scoop.

*** We’ve been growing Irish apples in our back garden for years, but that pales in comparison to the fact that apples have been grown in Ireland for some 3,000 years! To learn more about Irish apple varieties and even buy some to grow yourself, visit Futureforests.ie

 

 

 

 

Apple Steel-Cut Oatmeal

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Pan Seared Mushrooms

Posted in Recipes, tagged , , , , , , , , , on 08/10/2019| 7 Comments »

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It’s been ages since I last posted and a lot has happened in that time. My eldest child, who left for the west coast of America last year to go to university, changed her mind and transferred colleges. My youngest has hit her teen-years like a lioness on the hunt: I’ve been hanging onto her by the tail ever since. My sweet husband continues to do his thing. And I, for my sins, have gotten involved in a side hustle {that’s American speak for side business} that has me up to my eyeballs.

But it’s all good. The new school year has started. Everyone and everything is humming along nicely and I still have my home life in sight…though not always like it used to be. On days like today, when I’ve been working, I’m thankful for the many family-tested-and-approved {the latter being the most important!} recipes I have to hand. These are the ones, like tonight’s supper of lazy roast chicken and pan seared mushrooms, that are super easy to make and absolutely delicious.

Pan seared mushrooms remind me of my mother-in-law. She loved them. Like boiled potatoes, pan seared Brussels Sprouts in soy-sauce glaze, and boiled ham, they were a regular feature at her dining table. Now, they are at mine. I wonder, someday, will they be at my daughters’ table?

Food memories are strong. They’re not just about the dish…they’re about the food and the people and the place and the occasions around them. They can whisk us back to our childhood…or to take us back to a few lovely moments gathered round the table of a woman you whole heartedly admired.

But I digress…these lovely pan seared mushrooms smell amazing. They are good enough to serve at a dinner party. You might even make them as an appetizer for a cocktail get together, with a side of crusty bread to sop up the buttery juices. They would also be perfect on top of a perfectly seared steak, served along a juicy chicken breast, nestled into an omelet or popped into a sandwich bap.

~XoK

Pan Seared Mushrooms

Serves 4

Ingredients

3 tablespoons butter

12 ounces button mushrooms

fresh ground pepper/sea salt to taste

Directions

1. Rinse, dry, and chop mushrooms.

2. Heat butter in a large skillet over medium-high heat until butter begins to bubble.

3. Add mushrooms to the skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Toss mushrooms, and continue to cook, reducing heat as needed to avoid scorching, until golden brown all over, about 3-5 minutes more.

4. Season with salt and pepper, to taste, and give the mushrooms a good stir.

5. Remove the mushrooms from the skillet with a slotted spoon and serve immediately.

Additional Notes, Related Articles & Credit:

* Storing mushrooms in the fridge is easy…do nothing to them. I repeat…do nothing to them. Simply remove them from your carry bag and pop them into the fridge. If they come in a shrink wrap package, do not open the plastic…I know…strange for me to say so given how much I detest plastic. But, truly, leave them alone and they will last a week.

** Wash or brush clean? I’ve always rinsed and quickly dried any mushrooms I’ve ever used and done so without problem. To be honest, I couldn’t be bothered brushing each one or peeling each one either. Yes, some people peel their mushrooms!

*** To stem or not to stem? If the mushrooms you purchased have woody stems, discard them just prior to use. Otherwise, keep them and use completely.

**** According to Ireland’s Bord Bia, mushrooms are grown in Ireland in the following counties: Monaghan, Meath, Wexford, Mayo, Kildare, Cavan and Tipperary. Bord Bia’s website also says that mushrooms are a good source of fibre, low in fat, they contain more vegetable protein per 100g than almost any vegetable, and they are richer than most vegetable in some vitamins such as B1 and niacin. Mushrooms also contain certain important minerals such as potassium, phosphorus, iron and copper, and are low in salt.

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