This turns out very moist but it is firm enough that it stays together. The texture is a cross between hot oatmeal and a coffeecake – well after all – it is baked oatmeal. The nuts on top add tons of flavor and crunch. Eat it at room temperature or heat it up. It can …
What was once considered a simple peasant food, polenta which is made from ground cornmeal, has gained popularity as a gourmet food. You have probably seen it on menus of many upscale restaurants. The traditional cooking method requires slow cooking cornmeal and water on the stove top while constantly stirring. Stir- ins like butter or a little …
The basic granola recipe is a mixture of wholesome ingredients such as oats, wheatgerm, nuts or seeds and dried fruit. Pam prefers to use maple syrup to sweeten the granola but you can also sub honey or a combination of the two. A pinch of salt helps to bring out the sweetness and enhances the …
If you like couscous and cranberries then you owe it to yourself to try this recipe. It is a keeper! The flavor begins by soaking dried cranberries in orange juice, (fresh squeezed? no - I used store bought) the cranberries become very soft and infused with a slight orange flavor. Fresh garlic, red bell pepper …
The couscous is the star of this duo. If you like couscous and cranberries then you owe it to yourself to try this recipe. It is a keeper! The flavor begins by soaking dried cranberries in orange juice, (fresh squeezed? no - I used store bought) the cranberries become very soft and infused with a …
