Eat Craft Vogue 26 comments


I really, really, really want to do DIY projects. Fix up furniture, create framed pieces for my walls, and organize my home office to blend in with my guest bedroom.  But my skill doesn’t match up with my vision in that area–YET!

I would be stretching if I tried to talk expertly about beauty or fashion. I know what I like and that’s it.

So for this writing prompt of the challenge, I will be sharing 2 of my favorite rigged recipes.

 

When I first came across the original recipe for a Salty and Sweet Granola, I did not even know that rolled oats were different from regular ones.
 

Ingredients:

3 cups rolled oats
A bag of a blend of pistachios, almonds, cashews, and peanuts (or 1 cup pistachios, 1 cup slivered almonds, 1 cup cashews). I remove the peanuts from the bagged blend to make it a healthier recipe. The bagged blend also prevents having to shell the pistachios.
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup golden raisins

Directions:
Preheat oven to 250 degrees F.

 

In a large bowl, combine the oats, nuts, coconut, and brown sugar. Smash the brown sugar if it’s lumpy.

In a separate bowl, combine maple syrup, oil, and salt. Pour that mixture over the the oats and nuts mixture and stir. Spread it on a greased sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and let it cool a little bit.

Add golden raisins, mix until evenly distributed. Enjoy and place the rest of it in an air-tight container.

 

Black Bean Soup (Rigged)

5 slices turkey bacon, finely chopped

2 medium onions, chopped 

6 garlic cloves, pressed

1 habanero chili pepper, chopped without seeds and ribs

(3) 14 1/2 ounce cans reduced-sodium chicken broth

1 1/2 cups canned diced tomatoes

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 tablespoon chili powder

(4) 16 ounce cans black beans, drained but not rinsed

Kosher salt and freshly ground black pepper

Fresh cilantro

Juice of 1 lime

Thinly sliced green onions for garnish

Fat free sour cream for garnish

Fat free shredded cheddar cheese for garnish

Put the bacon into a large heavy pot and place it over medium heat. Cook for about 4 minutes. Stir in the onions and cook until they start to turn translucent, about 4 minutes. Stir in the garlic and habanero pepper and cook for about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire sauce, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

 

Pull cilantro leaves from stems and chop coarsely while soup simmers for 10 minutes. 5 minutes before you are ready to serve, stir in the cilantro. Then stir in half of the lime juice. Serve soup with garnishes on top. Finish each serving with rest of lime juice. Yields 8-10 servings.




Do you like to mix granola into plain yogurt? Or eat alone?
Have you ever tried black bean soup before?

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