Sunday, May 6, 2012

Sunday cooking

This morning I made a list of all the things I wanted to cook today -- I didn't get to everything, but I did make three things:

Barley salad with mint, a recipe from Whole Foods

Low-fat granola, which I make regularly from a recipe I have adapted from Vegetarian Times. This time I added small amounts of pecans, sunflower seeds, and pepitas, as well as raisins, apricots, and Chia seeds. I don't use the frozen apple juice concentrate, and I always need to bake it for 20 minutes longer than they say. (Last time, I used a little orange juice and probably a bit too much water, and it just never crisped up, but this time it turned out really well.) I think this jar will last us about two weeks.

Gluten-free banana bread with walnuts and chocolate chips that I made from this recipe I found online:
And as the recipe suggested, my loaf pan wouldn't hold all the batter, so I spread some thin and made some snack bars too. Delicious!

I had planned to make dill pickles and mustard too, but I'll need to save those ventures for another day.