Apricot Granola

Sweet and salty and crunchy make the perfect snack. Plus dried apricots are just the best. 

This also makes are really great present wrapped up in a jar. 

"Tutti Fruitti" Little Richard 

Adapted from One Girl Cookies

Ingredients

• 4 1/2 cups old-fashioned rolled oats

• 1 cup slivered almonds

• 1/2 cup unsalted sunflower seeds

• 3/4 cup unsweetened shredded coconut

• 1/2 teaspoon table salt

• 1/2 cup honey

• 1/4 cup canola oil

• 1 1/2 teaspoons vanilla extract

• 3/4 cup dried apricots, chopped

Directions:

Preheat the oven to 350 degrees. Spread the oats out on two baking sheets, and toast them in the oven for 14 minutes. Then transfer them to a very large bowl and let them cool.
On a baking sheet, toast each of the following ingredients separately: the almonds for 10 minutes, the sunflower seeds for 8 minutes, and the coconut for just 1 minute. Add the toasted nuts and coconut to the oats, and stir. Reduce the oven temperature to 225 degrees.
Add the salt, honey, oil, and vanilla to the mixture in the bowl, and mix thoroughly. Divide the mixture between the two baking sheets, and bake for 2 hours. Remove the baking sheets from the oven and let the granola cool for 20 minutes.
In a large bowl, combine the apricots with the baked ingredients. Allow the granola to cool to room temperature. The granola will keep in an airtight container for up to 2 weeks.

Asparagus Linguine with Almond Crisp and Broccoli

As an asparagus, broccoli, and pasta lover, I must say this recipe makes the three taste better together than they ever have alone (though I will always have a soft spot for asparagus with butter and broccoli with cheese). It is so simple and so good!

 I've adapted it slightly from Girl in the Kitchen by Stephanie Izard; I took out the mint, lemon and arugula because I didn't have it on hand the first time I made this and didn't feel the need to get it this time. You can access the original at Huffington Post. 

Sorry for the rushed post; I have four essays due next week on top of my work for other classes. (Teachers these days!)

• To make the crisp: In a small bowl, mix together the garlic, butter, bread crumbs, Parmesan, salt, and pepper flakes. Carefully fold in the nuts, trying not to crush them. Cover and refrigerate until hardened.

   

• 1tsp. garlic powder
• 3 ounces butter, at room temperature
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 cup toasted sliced almonds
• 1 batch Basic Pasta, cut into linguine noodles, or 1 pound dried linguine
• 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
• 1 head of broccoli
• 1 tablespoon olive oil
• salt
• freshly ground black pepper
• 1/2 cup chicken broth
• 2 tablespoons soy sauce

•  To make the pasta: Bring a large pot of water to a boil. Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes, or according to the package directions. Reserve 1/3 cup of the cooking water before draining the pasta. Drain and rinse the pasta and reserve.

•  Heat a large sauté pan over medium-high heat. Add the oil, then the asparagus and broccoli and sauté until the asparagus is bright green and the broccoli florets are dark green, 3 to 4 minutes.

•  Season with salt and pepper, then add the broth, soy sauce, and the 1/3 cup reserved pasta water. Simmer to reduce the liquid by half. Add the pasta, tossing to coat with the sauce. Season with salt and pepper.

•  Heat a medium sauté pan over medium-high heat. Add the almond crisp and cook until it has started to brown, 3 to 4 minutes. 

•  Transfer the pasta to a serving platter or plates, then garnish with the remaining almond crisp before serving.

 

Ingredients

• ALMOND BUTTER CRISP
• 1tsp. garlic powder
• 3 ounces butter, at room temperature
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 cup toasted sliced almonds
• PASTA
• 1 batch Basic Pasta, cut into linguine noodles, or 1 pound dried linguine
• 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
• 1 head of broccoli
• 1 tablespoon olive oil
• salt
• freshly ground black pepper
• 1/2 cup chicken broth
• 2 tablespoons soy sauce

Directions

• To make the crisp: In a small bowl, mix together the garlic, butter, bread crumbs, Parmesan, salt, and pepper flakes. Carefully fold in the nuts, trying not to crush them. Cover and refrigerate until hardened.
• To make the pasta: Bring a large pot of water to a boil. Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes, or according to the package directions. Reserve 1/3 cup of the cooking water before draining the pasta. Drain and rinse the pasta and reserve.
• Heat a large sauté pan over medium-high heat. Add the oil, then the asparagus and broccoli and sauté until the asparagus is bright green and the broccoli florets are dark green, 3 to 4 minutes. Season with salt and pepper, then add the broth, soy sauce, and the 1/3 cup reserved pasta water. Simmer to reduce the liquid by half. Add the pasta, tossing to coat with the sauce. Season with salt and pepper.
• Heat a medium sauté pan over medium-high heat. Add the almond crisp and cook until it has started to brown, 3 to 4 minutes. Pour half of the butter into the pasta, tossing to coat. Transfer the pasta to a serving platter or plates, then garnish with the remaining almond crisp before serving.