Granola

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside.

In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices.

Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes. Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Broccoli and Bow Ties

kosher salt
8 cups broccoli florets (4 heads)
1/2 lb. farfalle (bow tie) pasta
2 tablespoon unsalted butter
2 tablespoon olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
freshly grated Parmesan cheese
3-4 chicken breasts, cooked and cubed

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the pkg. directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, cook the chicken in a little oil until no longer pink. Heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese, if using, and serve.
(To toast pine nuts, place them in a dry saute pan over med-low heat and cook, tossing often, for 5 minutes, until light brown.)

Spinach and Cheese Cannelloni

1 jar (16 oz.) Alfredo sauce
1 package (10 oz.) frozen chopped spinach
1 teaspoon garlic salt
1 tablespoon Italian seasoning
1 cup grated mozzarella cheese
1 cup ricotta cheese
12 medium flour tortillas
1 egg
Parmesan cheese

Spread 3 tablespoons Alfredo sauce in a lightly greased 9 x 13 inch pan.

Saute spinach in a frying pan. Stir in garlic salt, Italian seasoning, mozzarella and ricotta cheeses, and egg.

Cut tortillas into 6-inch squares. Place 2 tablespoons mixture along one edge of a tortilla square. Roll up and place seam-side down in pan. Repeat for each tortilla square. Pour remaining sauce over tortillas. Bake 30 minutes at 375 degrees. Garnish with Parmesan cheese. Makes 6 servings.

Chicken with Mushrooms

3 cups sliced mushrooms

4 skinless, boneless chicken breast halves (or tenders)

2 eggs, beaten and seasoned with salt and pepper

1 cup seasoned bread crumbs (such as Italian)

2 tablespoons butter

6 ounces mozzarella cheese, sliced

3/4 cup chicken broth

1 can cream of mushroom soup

oregano and rosemary to taste

Preheat oven to 350 degrees.  Cook mushrooms over stovetop in olive oil and a clove of garlic.  Place half the mushrooms on a 9x13 inch pan.  Dip each chicken breast half into egg then roll in bread crumbs.  Melt butter in skillet over medium heat and brown both sides of chicken.  Place chicken on top of mushrooms and season with rosemary and oregano.  Place cheese on top.  Mix chicken broth and cream of mushroom soup and pour over chicken.  Bake for 30-35 minutes.  

Lemon Garlic Chicken

1 teaspoon dried oregano

1/2 teaspoon season salt

1/4 teaspoon pepper

2 pounds chicken breast halves, skinned and rinsed

2 tablespoons butter or margarine 

1/4 cup water

3 tablespoons lemon juice

2 cloves garlic minced

1 teaspoon chicken bouillon granuals

Combine oregano, salt, and pepper.  Rub all of mixture into chicken.  Brown chicken in butter in skillet.  Transfer to slow-cooker.  Place water, lemon juice, garlic, and bouillon in skillet.  Bring to a boil, loosening brown bits from skillet.  Pour over chicken.  Cover.  Cook on high 2 hours or low 4 hours.  Cook until chicken it tender.  

Lemon Chicken Italiano

6 boneless, skinless chicken breasts

1/2 cup flour

7 tablespoons olive oil

Salt and Pepper to taste

2 cups marinara sauce of your choice

4 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened.  Put flour an chicken in a plastic bag and shake to coat chicken.  Melt 3 tablespoons of the butter and the 1 tablespoon oil in a large skillet.  Place chicken in skillet and cook over medium high heat for about 5 minutes per side.  When cooked through, sprinkle with salt and pepper to taste.  Place marinara sauce in the bottom of an oven proof serving dish; top with chicken.  Place chicken in a 250-degree over to keep warm while preparing lemon sauce.  

To make lemon sauce, melt remaining 4 tablespoons butter in the same skillet, scraping up brown bits from the pan.   Add onion and saute until tender.  Remove from heat.  Add lemon juice and parsley.  Pour hot sauce over chicken and serve.  

Emy's Bread Recipe

3 cups whole wheat flour (freshly milled if possible)
2 Tbsp instant dry yeast
1/3 cup brown sugar
1/3 cup gluten
3/4 cup powdered milk
2 cups warm water
2 tsp salt
1/3 cup vegetable oil
2-3 cups white flour

Place wheat flour, yeast, brown sugar, gluten and powdered milk in mixing bowl. Mix together and then add warm water. Mix thoroughly. Let dough sit for 10 to 15 minutes. (This is called sponge and it makes the bread lighter and reduces kneading time.) Then add salt and oil and mix well. Gradually add the white flour 1/2 cup at a time until dough forms a ball and cleans the side of the bowl. The amount of flour needed may vary. Knead by hand for 10 minutes, until dough is smooth and elastic.

Preheat oven to lowest setting (170 degrees on my oven). Lightly oil hands. Divide dough into two equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Let rise until almost double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn oven temperature to 350 degress. Bake for 30 minutes. Remove from pans immediately and cool on a wire rack. While bread is still warm rub crust with oil for a beautiful shine and softer texture.