Jenny's Gingerbread Granola

Dry
9 cups oats (the big rolled oats, not quick oats)
2-3 cups sliced nuts and seeds (I used 2 cups sliced almonds and 1 cup sunflower seeds)

Liquids and Flavors
2 tsp cinnamon
2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp cardamom

1/2 c molasses
1 cup honey
1 cup canola oil

1 tsp salt

1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.

After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.

Leave oven on, you'll be using it again in a minute.

2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.

3. Pour over the dry ingredients and stir till thoroughly coated.

4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.

5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).

6. Once cooled, break it up and store in tight container

Ravioli with Veggies in a Lemon Cream Sauce

Just had this for dinner, it was FABULOUS. Yes, I just made this up. -- Jenny

Steam the veggies
1 big floret of broccoli approx 1 - 1.5 cups + 2 medium carrots chopped

Cook the ravioli/tortellini (I just buy the packaged stuff)
2 of the smaller packages from the refrigerated section of the grocery store

Mince 2 cloves garlic and 1/4 yellow onion
Sautee in olive oil over medium heat in a mid sized sauce pan

Add:
2 tbsp lemon juice
1 tsp dried basil
1 tsp salt
1/2 tsp ground pepper
1 brick Parmesan shredded (5 oz)
1 cup whipping cream

Cook over medium heat till cheese is melted and thoroughly blended.

Stir all ingredients together and serve

Stuffed Bell Peppers

Created a new recipe yesterday and loved it enough to write it down.

Stuffed Bell Peppers
4-6 red, yellow or orange bell peppers.
Slice off top (retain)
Scoop out seeds and membrane

1 lb pork
1 Tbsp canola oil

4 green onions chopped
1/2 head cabbage chopped
1/2 cup bean sprouts chopped
Mix chopped ingredients together and set aside

1 tsp minced ginger
2 garlic cloves minced
1/2 tsp serrano pepper powder
1 Tbsp rice wine Shao Hsing (cooking sherry is an acceptable substitute)
1 Tbsp soy sauce
1 Tbsp honey
Mix the seasonings together and set aside

Salt and Pepper to taste

Preheat oven to 350 degrees F

Begin by sauteeing the pork, when it is mostly done, add the remaining ingredients. Allow to cook a few minutes partially wilting the cabbage.

Stuff peppers with mixture and place on pan (I use a glass casserole pan). Leftover mixture can be put around the peppers. Use toothpicks to secure pepper tops back onto peppers.

Bake in oven till peppers are the done to your taste. 20 minutes will leave them with a bit of crunch.

This was surprisingly yummy.