Granola (no nuts)

I got the initial recipe from the WinCo bulk food section years and years ago.  Bryce changed it up by adding some spices.  Erica requested that we remove all nuts and add coconut.  So here is a new recipe the way Erica likes it.  :)

7 cups rolled oats

1 1/2 cups coconut

1 cup wheat germ

1/2 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

Preheat oven to 325 degrees.  In a large bowl, combine oats, coconut, and wheat germ.  In a small saucepan or 2 cup microwaveable glass measuring cup, combine honey, oil, brown sugar, vanilla, and spices.  Heat, but do not boil.  Add liquid mixture to oats mixture and stir.  Spread in an oiled cookie sheet (or line the cookie sheet with parchment paper or a silicone mat).  Bake for 20-25 minutes, stirring occasionally.  Remove from oven.  Cool completely before storing in an airtight container. 

Pressure Cooker Beef Tips

 Seth loves this recipe and I couldn't find it the other day.  Therefore, now that I've found it, I'm putting it on here so it doesn't ever get lost again.  :) Of course, we leave out the mushrooms and love to serve it over mashed potatoes.  The recipe says you can serve it over brown rice, noodles or mashed potatoes.

3 teaspoons olive oil
1 beef top sirloin steak (about 1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup beef broth
1/2 pound sliced baby Portobello mushrooms
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3-4 tablespoon cornstarch
1/4 cup cold water
Hot cooked mashed potatoes

Select saute setting on a 6-qt electric pressure cooker and adjust for high heat.  Add 2 teaspoons oil.  Sprinkle beef with salt and pepper.  Brown meat in batches, adding oil as needed.  Transfer meat to a bowl.  Add 1/3 cup broth to cooker, stirring to loosen browned bits.  Return beef to cooker; add mushrooms, onion, remaining broth, and Worcestershire sauce.  Lock lid; make sure vent is closed.  Select manual setting; adjust pressure to high and set time for 15 minutes (17 minutes at my altitude).  When finished cooking, quick-release pressure according to manufacturer's directions.

Select saute setting and adjust for high heat; bring liquid to a boil.  In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture.  Cook and stir until sauce is thickened, about 1-2 minutes.  Serve with mashed potatoes.

Sour Cream Zucchini Bread

 

I made this bread today with some adjustments.  I used applesauce in place of some oil and used cinnamon chips instead of nuts or raisins.  Therefore, I'll type in my adjusted recipe.  Bryce says it is yummy and I don't taste the baking soda, which is a good thing for my relationship with zucchini bread.

3 cups flour
1 teaspoon cinnamon

1/2 teaspoon salt (I didn't use 😊)

1 teaspoon baking soda

1/4 teaspoon baking powder

3 eggs

2 cups sugar

1/2 cup oil

1/2 cup applesauce

1 teaspoon vanilla

2 cups peeled & shredded zucchini

1/2 cup sour cream

1 cup nuts or raisins (or cinnamon chips or chocolate chips)

In a medium size mixing bowl combine dry ingredients and stir together well.

In larger mixing bowl beat eggs until a little frothy.  (I used my stand mixer and doubled the recipe.) Add sugar, oil, applesauce, vanilla, & zucchini; mixing well.  Add flour mixture and sour cream, alternately (1/2 at a time).  Stir gently after each addition.  With the last bit of sour cream, add the nuts/raisins/chips.

Divide batter between well-greased loaf pans.  I used my smaller loaf pans and made 5 loaves.  Therefore, it might make 2 larger loaves.  Bake in a preheated 350 degree oven; 35-40 minutes for small loaves, about 1 hour & 20 minutes for larger loaves.

These loaves came out beautifully from my newer loaf pans, but not so well with my older ones.  Next time, I plan to spray pans, place a piece of parchment paper in the bottom and then spray the parchment paper.  Maybe that will work better.