Granol

How much granola can one woman eat?

A whole heck of a lot.

Add some almond milk and BAM: vegan treats. 

Especially when she eats it every morning at work, at her desk, while she watches enviously those who stroll in with their doughnuts.

This tray makes me think of breakfast in bed. How come nobody brings me breakfast in bed? Cruel. 

I also count on granola as my 4:00 pm pick me up. 

Granola: Makes 7-9 servings

Ingredients:

1. 5 1/2 cups rolled oats
2. 2 tsp cinnamon
3. 2 tsp ground ginger
4. 1 1/2 tsp ground cardamom 
5. 1 1/2 tsp ground cloves
6. 1 tsp nutmeg
7. 3/4 cup light brown sugar 
8. 1/2 cup applesauce
9. 1 cup maple syrup
10. 1/4 cup honey
11. 3/4 cup chopped walnuts
12. 3/4 cup crasins 
13. 1/2 cup chopped pecans
14. 1 cup shredded coconut (optional-but I LOVE it) 

Instructions:

1. Preheat your oven to 325 degrees. 
2. Mix together all dry ingredients in a large bowl.
3. Whisk together all wet ingredients then add to dry mixture using a rubber spatula. 
4. Put parchment paper down on two cookie sheets with sides or a 9X13 pyrex pan. 
5. Spread the granola out in a thick layer. 
6. Bake for 30 minutes then mix it around. Bake it for an additional 20 minutes. Allow to cool with a towel or paper towels over it. It will not be hard until it cools. 
7. Break it up and store in a glass container (I use large mason jars). 

Modified from Brown Eyed Baker

Strolling Through the North End

Today during my lunch break I decided to brave the cold and take a walk through the North End in Boston. In keeping with avoiding every bakery (my soul aches to admit that) I tried to just take a few photos of the every day beauty of what makes Boston such a great city. 

 These little duckies and gulls hang out right by my work. Winter doesn't stop them from swimming. Not. One. Bit. 

 Who can resist a red door hidden among bricks? One day when I buy a house, it will have red doors. Or maybe I'll go all the way and just have a red house! 

 Brick apartments are such an integral part of the city of Boston. Especially in the North End. And hello--does anyone else want a cool gold lion on the top of their door? I do. I definitely need one in my life.

 A sneak peak of the harbor sandwiched between every shade of red and orange brick. Just call me Moses because the seas of snow have parted. 

 I had this alley all to myself...me and the brick buildings were bonding. 

Some lucky squirrel or pigeon is going to have a party with this treasure trove of bread crumbs. No Joke. 

Sweet Salad Dressing

 Working in the North End means having the constant temptation to eat out, or just choose dessert for lunch, (because that is always a viable option) I have been trying to fight those temptations with all-powerful salad. 

 But salads need a seriously good dressing, or your basically just chewing weeds like a wee little sheep. Baaaa. 

Thankfully I have the most magical recipe that takes all of two minutes to prep, which will supply you with enough dressing for a week!

Salads can be so delicious if they have fun things in them. For example, mine are a bunch of lettuce 

or spinach, half an avocado, a small handful each of craisins, walnuts, and black beans along with half and orange. Oranges definitely count as a winter fruit for us Bostonians. 

Sweet Salad Dressing

Makes enough for 5 salads for one individual over the course of 1 week. Yes, I did eat salad for lunch every day this week to prove this dressing will go the distance so no need to go crazy. A little goes a long way. 

Ingredients:

1. 1/2 cup extra virgin olive oil (the good stuff)
2. 1 tbsp apple cider vinegar
3. 1 tbsp balsamic vinegar (I like to use a raspberry one- how fancy are you feeling?)
4. 2 tbsp soy sauce
5. 2 tbsp maple syrup
6. 1 tbsp dijon mustard
7. 1 tsp finely chopped garlic (if you don't have fresh, just used garlic powder)
8. 1 tsp diced shallots (optional)

Instructions:

1. This is an easy one. You pour everything one by one into a glass jar--if you're poor like me, a washed out Ragu Pasta Sauce jar is your handy kitchen friend. Put the lid on and shake, shake, shake. Get your groove on. Drizzle the gloriousness all over your salad. 

Breaded Pork over Roasted Peppers & Penne

Alexis and I have come to the conclusion that pasta is an obstacle to getting to what everyone actually wants to eat: the vegetables and pork. 

Ohhhhhh sweet pork…I love thee above all other meats!  By sneaking in some peppers I'm counting this as a 100% healthy dish.  

PC: Alexis Winston Photography

Breaded Pork over Roasted Peppers & Penne
Serves 2 little "porkers" happily.

Ingredients:

1. 1 red pepper (sliced)
2. 1 sweet onion (sliced)
3. 1 clove garlic
4. 1 lb pork cubed
5. 1 egg whisked 
6. 1 cup grated parmesan or romano cheese 
7. 1 cup bread crumbs 
8. spices to taste: that's code for shake each one several times until their glorious scent permeates your nose.
1. oregano
2. garlic powder
3. salt
4. black pepper
5. 21 salute seasoning
9. canola oil for frying

Instructions:

1. Coat the bottom of a small frying pan with extra virgin olive oil. Sautee the sliced pepper and onion with a dash of salt, pepper, and one clove of garlic smashed in a garlic press. 
2. Boil a medium size pot of salted water for your choice of pasta. No need to make the whole box. I used about 1/3 and that was plenty for two people. 
3. While the pepper and onion are sautéing, heat a thin layer of canola oil in a skillet over medium heat. Prepare a cookie sheet covered with a thick layer of paper towels to put the meat to cool down. 
4. Combine cheese, bread crumbs, and herbs in a shallow bowl. 
5. Pour whisked egg over meat and mix by hand until all the meat has been coated thinly.
6. Dip pork into dry mixture until well coated and plot those little babies right into pan. The oil is ready when it immediately starts bubbling around the meat. 
7. Allow the pork to cook for about a minute on each side, turning once. You may need to do so again if a piece is not cooked all the way through. 
8. Once one batch is done, place on the paper towels so that the pork drains. 
9. Once the pasta has cooked, been drained and rinsed, pour the sautéed peppers and onions over the pasta to coat it. This will help the pasta not stick together and taste out of this world. Top with the breaded pork and sit yourself down with a handsome fellow, a good friend, or make it a party of one and save the rest for lunch the next day.