Blueberry Coconut Granola

Man do I love eating breakfast. I love making Saturday morning French toast or Sunday brunch poached eggs with thick cut bacon but, what about all the other days of the week. Wolfing down a bowl of cereal or grabbing a banana on the way out the door just never really satisfies the way I want it to. I have a solution for weekday rushed breakfast: Sunday night granola. Making the granola the night before takes all the pressure off weekday mornings and you can still have a special homemade breakfast.  Having homemade, crunchy- sweet granola will help a Monday feel less terrible. I found a recipe that I switched up a bit and really did the trick.  Best part is, it's so freakin' easy. 

4 Cups rolled oats

3/4 Cup sliced almonds

1 Cup of flaked coconut

1 Cup Maple syrup 

1/2 Cup brown sugar 

2 Tsp Vanilla extract 

2 Tbsp Lemon juice 

1 Tsp Lemon Zest. 

1 Cup of dried Blueberries.

Preheat oven to 350 degrees

1. Combine oats, almonds, and coconut in a large bowl and set aside. 

2. In a medium saucepan  put maple syrup, sugar, vanilla, lemon juice and zest on low heat. Stir until combined and sugar has melted. 

3. Pour syrup mixture over the oats and toss the oats like a salad until well coated. 

4. For easy clean-up line a baking sheet with foil and pour the mixture on the sheet. 

5. Bake for 10 minutes and stir the granola on the baking sheet and continue to cook for another 10 minutes or until granola is no longer sticky or wet. 

6. Let the granola cool on the baking sheet and then add the dried blueberries. 

Serve with milk or yogurt and some fresh sliced fruit and you've got a pretty quick and special weekday breakfast. 

Parmesan Risotto with Roasted Aparagus

I took a quick posting hiatus but I definitely haven't stopped cooking. 

There are few things better than a homemade bowl of Parmesan risotto. I tend to make this risotto about once every other month. It comforts, it soothes, and when I add a little roasted asparagus I don't feel so bad about eating a bowl of wine, broth, and cheese soaked rice.

Here's what happened:

1 Bunch of asparagus - I only actually use half the bunch and save the rest for other dishes.

1 Quart of chicken broth. - Homemade if you have it. I often make this dish after the chicken process has begun.

1 Small Spanish onion 

2 Cloves of garlic - minced 

1 1/2 Cups of arborio rice

3/4 Cup of white wine - I almost always use Pinot Grigio for it's crisp clean taste. Use whatever you like to drink.

1/2 Cup of Parmesan cheese - grated

Extra Virgin Olive Oil.

Salt and pepper to taste.

For the Asparagus: 

1. Preheat oven to 350 degrees.

2. Drizzle asparagus with olive oil and salt and pepper to taste. 

3. Bake in oven on a baking sheet for 10-15 minutes depended on the thickness.

4. Take what you want for the risotto and cut into inch sized pieces.

For the Risotto:

1. Put the chicken broth in a large saucepan and set to a very low heat. 

2. In a medium heavy bottomed saucepan add two tablespoons of extra virgin olive oil. To the hot oil add the shallots and garlic.

3. Stir and wait about 3 minutes before added the rice. Stir the mixture together making sure the grains are coated with the oil keep stirring for 2 minutes. 

4. Add the wine stir to combine and let the rice soak up the wine. 

5. Once the wine is soaked up add a ladle-full of the chicken broth, a little more than 1/2 cup. Stir to combine and then allow the rice to do the work. 

6. Repeat this process, stirring often, until the rice is cooked al dente. This takes about the entirety of the quart of chicken broth to achieve. Towards the end of the broth start taking little tastes till you get the softness you prefer.

7. Once the rice is done add the cheese and chopped asparagus. I strongly recommend using freshly grated real Parmesan. It makes a real difference.