Granola, Plain and Simple

I don't want coconut or nuts or fruit bits in my granola. Even if I did, I'd add them later. 

Photo represents the one time I added a little quinoa to the mix.

Preheat oven to 300 or 325 depending on whether you like your granola a bit toasty.

Whisk well:
3 Tbs. brown sugar
1 tsp. kosher salt
1/3 c. brown rice syrup or honey or maple syrup (or any combination)
1/4 c. vegetable or olive oil (or combination)
1 tsp. vanilla
dash of cinnamon (optional)
1 egg white (optional)

Add and stir well:
3 c. old fashioned rolled oats (not quick, not steel cut)

Spread onto a parchment-lined pan. Bake for 25-30 minutes, checking often and stirring a bit halfway through. Remove when it's golden brown. Let cool. Break up chunks and store in an airtight container at room temperature. 

Chimichurri

Put this on veggie cubanos or Italian subs or empanadas. Your life will be bueno.

1 c. (packed) flat-leaf parsley, trimmed, washed, spun dry
1/4 c. (packed) cilantro trimmed, washed, spun dry
3 or 4 cloves garlic
2 t. dried oregano
1/2 t. kosher salt
1/4 t. red pepper flakes or more to taste
fresh ground pepper
1/3 c. olive oil
2 T. red wine vinegar

Blend all of the ingredients in a food processor.

Chickpea & Quinoa Stew

Kim made this for her triumphant return to Book Group after living in London for three years. It's adapted and converted from Deliciously Ella Every Day by Ella Woodward. 

Original recipe or
How I made it:

1 1/2 lbs butternut squash or sweet potato, peeled, trimmed and cubed in 1-inch cubes
3 cloves garlic, crushed
2 t. ground turmeric (original recipe calls for 3 t. but I found that a bit much.)
1 t. ground coriander
1 t. chili powder
1 t. ground of fresh ginger
1/2 t. Aleppo pepper
1 14 oz can lite coconut milk
1 T. tomato paste
1 14 oz can chopped tomatoes
1 cup quinoa, rinsed well
1 1/4 c. boiling water
1 14 oz can chickpeas, drained and rinsed
1 bag pre-washed spinach (7-8 oz., more if you like)
salt and pepper, to taste

1. Roast butternut squash on a sheet pan lined with parchment, drizzled with olive oil and salt, for approximately 30 minutes or until just tender.
2. In a large dutch oven, add garlic, turmeric, coriander, chili powder, Aleppo pepper, ginger, tomatoes, and tomato paste. Heat through and add butternut squash.
3. Add the rinsed quinoa and boiling water. Simmer on low for 15 minutes.
4. Add chickpeas. Simmer on low for 15 more minutes or until quinoa is fully cooked and plumped. 
5. Add spinach and simmer on low until wilted, about 5-10 minutes.
6. Season to taste. Serve with a dollop of sour cream or plain yogurt and naan.