Peace and Chunky Granola

There are two things that I'd like to share with you - I've been reading Peace is Every Step by Thich Nhat Hanh. It is a great little book - here is a passage from it:

Like a Leaf, We Have Many Stems

One autumn day, I was in a park, absorbed in the contemplation of a very small, beautiful leaf, shaped like a heart. Its color was almost red, and it was barely hanging on the branch, nearly ready to fall down. I spent a long time with it, and I asked the leaf a number of questions. I found out the leaf had been a mother to the tree. Usually we think that the tree is the mother and the leaves are just children, but as I looked at the leaf I saw that the leaf is also a mother to the tree. The sap that the roots take up is only water and minerals, not sufficient to nourish the tree. So the tree distributes that sap to the leaves, and the leaves transform the rough sap into elaborated sap and, with the help of the sun and gas, send it back to the tree for nourishment. Therefore, the leaves are also the mother to the tree. Since the leaf is linked to the tree by a stem, the communication between them is easy to see.

We do not have a stem linking us to our mother anymore, but when we were in her womb, we had a very long stem, an umbilical cord. The oxygen and nourishment we needed came to us through that stem. But on the day we were born, it was cut off, and we received the illusion that we became independent. That is not true. We continue to rely on our mother for a very long time, and we have other mothers as well. The Earth is our mother. We have a great many stems linking us to our Mother Earth. There are stems linking us with the clouds. If there are no clouds, there will be no water for us to drink. We are made of at least seventy percent water, and the stem between the cloud and us is really there. This is also the case with the river, the forest, the logger and the farmer. There are hundreds of thousands of stems linking us to everything in the cosmos, supporting us and making it possible for us to be. Do you see the link between you and me? If you are not there, I am not here. This is certain. If you do not see it yet, please look more deeply and I am sure you will.

I asked the leaf whether it was frightened because it was autumn and the other leaves were falling. The leaf told me, "No. During the whole spring and summer I was completely alive. I worked hard to help nourish the tree, and now much of me is in the tree. I am not limited by this form. I am also the whole tree, and when I go back to the soil, I will continue to nourish the tree. So I don't worry at all. As I leave this branch and float to the ground I will wave to the tree and tell her, 'I will see you again very soon.'"

That day there was a wind blowing and, after a while, I saw the leaf leave the branch and float down to the soil, dancing joyfully, because as it floated it saw itself already there in the tree. It was so happy. I bowed my head, knowing that I have a lot to learn from that leaf.

Now, in the sprit of peace and love and all, is my newest favorite granola recipe, taken and adapted from Diet for a Small Planet. I was recently given this book and I forgot how progressive and wise Frances Moore Lappe was and still is...

Chunky Granola

(With No Oil Added)

8 cups rolled oats

1 to 2 cups nuts

1/2 cup sunflower seeds

1/2 cup sesame seeds

1/2 cup whole millet or buckwheat groats

2 cups whole wheat flour

1 cup cornmeal

1/2 cup honey (or maple syrup or brown sugar)

2 cups hot water

1 teaspoon vanilla

Preheat oven to 350. In a large bowl, combine oats, nuts, seeds, millet, cornmeal and flour. Mix together honey, water and vanilla, and stir into the dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks needs to bake through. Roast until golden brown, about 30-40 minutes. As it bakes, the granola needs to be stirred every so often to brown evenly.

Cool throughly before storing. Makes lots!

Snowy Days and Macaroons

No Snowflake Ever Falls in the Wrong Place

- Zen Saying

There's nothing like a snow day to stay home with the kids and pets and bake! A few days ago, it snowed so much, it came into our screen porch! Charlie the cat was very amused by it all.

These are the macaroons that I like to bake around the holidays, or on a snow day. This recipe is adapted from a Susan Branch cookbook. They are nice and crispy on the outside and tender and soft in the middle. I like to double this recipe and make the cookies nice and big Also, they look very impressive, but are so easy to make! Love and chocolate!

Chocolate Dipped Coconut Macaroons

2-2/3 cup flaked coconut, firmly packed

2/3 cup granulated sugar

1/4 cup unbleached flour

4 egg whites, unbeaten

1 cup sliced almonds

1 teaspoon vanilla extract

1 teaspoon almond extract

8 ounces semisweet chocolate, coarsely chopped (or chocolate chips will do just fine)

Preheat oven to 325 degrees. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoonfuls and place 2 inches apart on lightly greased cookie sheets. Bake 20 to 25 minutes until golden. Remove from pans while hot and allow to cool. For or chocolate drizzle: Melt chocolate in microwave in a microwaveable container, stirring every minute or so until chocolate is melted. Dip chocolate with a spoon onto each cookie and set on waxed paper to allow chocolate to set. Makes about 30.

Breakfast Biscotti

Oh how I love to entertain - especially for breakfast. These crisp biscotti are a wonderful addition to any breakfast buffet and are very packable for schoolday and workday coffee breaks. This version is adapted from Mollie Katzen's Sunlight Cafe book. I could listen to Molli talk all day long - I remember listening to her show when I was in college and loved her soft voice and way of speaking. She is also a wonderful artist.

...And I took the photo of the sky this morning. Isn't it so glorious - too bad it started sleeting a few hours later...

Breakfast Biscotti

3 Large Eggs (I use a combination of eggs and egg replacer)

1/3 cup (packed) Brown Sugar

1/4 cup Granulated Sugar

1/3 cup Canola Oil

1 teaspoon Grated Orange Zest

1 teaspoon Vanilla Extract

1 1/2 cups Unbleached All-Purpose Flour (or a combination of White and Whole Wheat Flour)

3/4 cup Rolled Oats

1/2 cup Soy Protein Powder

1/4 cup Cornmeal

1/2 teaspoon Salt (Optional)

3/4 cup Minced Almonds

6 Dates, Pitted and Minced (or you could use some Raisins here)

1. Preheat the oven to 375 degrees. Lightly spray a baking tray with nonstick spray.

2. Break the eggs into a large bowl. Add the sugars, oil, orange zest, and extract and beat together until smooth.

3. In a second bowl, combine the remaining ingredients, and mix until completely blended.

4. Add the dry ingredients to the wet ones and mix thoroughly, using a spoon at first and then mixing with your hands as it thickens (It will be a stiff batter - almost a dough).

5. Divide the batter in half, and form it into 2 equal logs, each about 2 inches in diameter. Place them side by side on the prepared baking tray (They can be close together but should not touch).

6. Bake for 20 minutes, then remove, then remove the tray from the oven. Transfer the logs to a cutting board, and cut them into 1/2 inch slices (Using a serrated knife and a sawing motion, to prevent crumbling).

7. Return the pieces to the tray, laying them flat on their sides, and bake for 8 minutes longer. Turn them over, and bake for another 8 minutes on the other side. For extra-crunchy biscotti, turn off the oven, and leave the tray in there for an additional 15 minutes or so.

8. Remove the tray from the oven, transfer the biscotti to a rack, and allow them to cool for at least 10 minutes.

Have a happy morning...

Matilda Rose

I was very excited to list an item on Ebay that my mom whipped up over the weekend. My mom, Lynette, is a very talented and well-known local artist. When I was younger, I used to help her at some of the local art shows and it would not be unusual for her to sell out. We also used to co-own a store in Westboro (Angels in the Attic a/k/a Angels) and she filled the store with so many unique paintings, dollys and endless original creations which would often sell the minute they hit the shelves. She is now semi-retired (no more big shows or wholesale orders for her) but is coming up with a few items here and there that we are trying out on Ebay and maybe Etsy. I am so happy!!! Check out Matilda Rose. I also lucky enough to have one that Mom made for me! Isn't she so cute? She is a little dolly that fits into a stocking - I love everything about her...

Anyways, you can find her on ebay right now -http://my.ebay.com/ws/eBayISAPI.dll?MyEbay&gbh=1&CurrentPage=MyeBaySelling&smGHR=true&_trksid=m37. If that link doesn't work, you can find my items I'm selling via my member id - mollikelcarey.

Winter Squash Gallette

Ever since I was a teenager, I have loved to read cookbooks from cover to cover. My family thinks it is funny. This Christmas, my parents gave us Deborah Madison's Vegetarian Cooking for Everyone - the 10th Anniversary Edition. Every single recipe (yes, I already read the whole book) calls to me and I plan to cook my way through the whole book. Deborah Madison calls this recipe one of her favorite cold weather dishes. This is delicious, unusual and gorgeous and very good left over. Enjoy and stay warm!

Winter Squash Gallette

Gallette Dough (see recipe below)

2 1/2 pounds winter squash (I used butternut)

1 small head garlic, cloves separated but not peeled

1 Tablespoon olive oil, plus extra for the squash

1 onion, finely diced

1/2 cup freshly grated pecorino or parmesan

12 fresh sage leaves, chopped, or 2 teaspoons dried

Freshly milled pepper

1 egg, beaten

Make the dough in advance - it will need 45 minutes to rise.

Preheat the oven to 375 degrees. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until flesh is tender, about 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving a bit of texture.

Warm one tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is very soft and beginning to color, about 15 minutes. Add it to the squash along with the grated cheese and seaon with pepper to taste.

Roll out the dough into a 14-inch circle and spread the filling over it, leaving a border of two inches or more. Pleat the dough over the filling, then brush the edges with beaten egg. Bake until crust is golden, about 30 minutes.

Yeasted Gallette Dough

2 teaspoons active dry yeast

1/2 teaspoon sugar

1/2 cup warm water

3 tablespoons olive oil

1 egg, lightly beaten

1 3/4 cups flour, as needed

Dissolve the yeast and sugar in the water in a medium bowl and let stand until bubbly, about 10 minutes. Add the oil, egg and stir into the flour. When the dough is too stiff to work with a spoon, turn it out and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a towel and let rise until doubled in bulk, 45 minutes or so.

Blackbirds and Granola

Yesterday was a good day - We telecommuted and got a lot of work done. Also, we got a lot of painting done inbetween our "real" work. My dad surprised us with a visit, bearing presents and surprises. Lots of goodies, including a nice can of claw crabmeat, smoked seafood, fancy crackers and this nice blackbird sampler. Earlier in the day, I made a big batch of our favorite granola - it is lowfat and delicious and we like to have it for breakfast pretty much every morning. It smells so good when cooking, like the best oatmeal cookies. Enjoy! This recipe is for my brother Mike, who recently asked me if I had a good granola recipe... Doesn't it look so nice in our beehive jar?

Gooch Granola

Pureed banana coats the oats and helps to hold this very low-fat granola together. Delicious with skim milk or nonfat yogurt (great snack!) and fresh fruit, the granola can also be used as a crumb crust.

4 cups rolled oats

1/2 cup unsalted raw sunflower seeds (or any other nuts you have around)

1/4 cup unsweetened coconut

1 ripe banana, chopped

3 T pure maple syrup or honey (or brown sugar in a pinch)

1 1/2 T almond oil or canola oil

1 1/2 t ground cinnamon

1/4 cup wheat germ or bran

1/2 cup raisins (or whatever dried fruit you have around, chopped)

Preheat oven to 275 degrees. In a 9 by 13 inch baking pan, combine the oats, nuts and coconuts.

In a blender or food processor, combine the banana, maple syrup or honey, oil and cinnamon and puree. Drizzle the puree over the oats and mix until thoroughly coated. Bake for 35 or 40 minutes, stirring several times, until lightly toasted. Stir in the wheat germ or bran and bake for another 10 minutes.

Remove from the oven and stir in the raisins. Let cool completely. Store in an airtight container.

Makes about six cups.

Share Your Spirit

This is what you shall do: love the earth and sun and animals, despise riches, give alms to everyone that asks, stand up for the stupid and crazy, devote your income and labor to others, hate tyrants, argue not concerning god, have patience and indulgence toward the people, take off your hat to nothing known or unknown or to any man or number of men, go freely with powerful uneducated persons and with the young and with the mothers of families, read these leaves in the open air every season of every year of your life, re-examine all you have been told at school or church or in any book, dismiss whatever insults your own soul, and your very flesh shall be a great poem and have the richest fluency not only in its words but in the silent lines of its lips and face and between the lashes of your eyes and in every motion and joint of your body.

- Walt Whitman