Monday, October 27, 2014

Toasted Cereal and Almond Snack Mix





Toasted Cereal and Almond Snack Mix

2 cups Golden Grahams
2 cups Cinnamon Toast Crunch
2 cups oats
1 cup sliced almonds
1/2 cup butter
1/4 cup packed brown sugar
1/3 cup maple syrup

Heat Oven to 300. Line a large cookie sheet with foil, spray with cooking spray. In a large bowl, mix cereal, oats and almonds. Set aside.

In a 1-quart saucepan, heat butter, brown sugar and syrup over medium, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture, stir until well coated. Spread evenly on cookie sheet with a rubber spatula.

Bake 35-40 minutes, until almonds are golden brown. Cool completely.

Eat it by the handful, and also yummy over yogurt!

Store in tightly covered container.

Friday, October 24, 2014

Wild Rice Salad with Cashews


I know I have been a little absent lately, I am sorry.

I started a local all-natural co-op and that's been my computer time lately. Also, I am trying to 'get my life back together' in areas like cleaning and organizing, the house has been a bit 'tumbled' since early pregnancy with Luke. I also haven't been cooking as much, just hasn't been my focus lately! I have a ton of ideas I want to try out though, so I will be posting more!

This is one of my favorite ways to eat rice, and you'll love it too!

This cold rice salad makes an excellent side or a main dish served in an avocado like we did. I think it would even be good served inside of a roasted red pepper.



Wild Rice Salad with Cashews

1 cup uncooked wild rice, or wild rice blend (we used Uncle Ben's the night I took the picture and just left out the seasoning pack)
4 cups chicken broth
3 tablespoons olive oil
1 1/2 cups chopped red bell pepper
3/4 cup cashews, coarsely chopped

Dressing:
3 tablespoons seasoned rice vinegar or apple cider vinegar
2 tablespoons olive oil
1 tablespoon sesame oil
1 clove garlic, minced
1/4 teaspoon salt
Dash of pepper

Rinse and drain rice in cool water.

In a saucepan, bring rice and broth to a boil over high. Reduce to simmer and cover for 45 to 50 minutes until rice is tender. Drain excess liquid and set rice aside. 

In a medium skillet, heat 3 tablespoons oil over medium high. Add peppers and cook 3 to 5 until tender. Add cashews. Cook for 2 to 3 more until nuts begin to brown. Remove from heat. In a large bowl, mix together rice and peppers. 

Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Pour over salad and toss to coat. Cover and chill for at least 2 hours before serving.


Dig in!