recipes

Ingredients and instructions for Oatmeal Granola Pancakes

• 1 cup granola
• 1 cup old fashioned oats
• 2 cups milk
• 1/2 cup dried fruit
• 1/2 cup warm water
• 1/2 cup butter, melted
• 2 eggs lightly beaten
• 2 tbs sugar
• 1/2 cup flour
• 2 tsp baking power
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp salt

1. In bowl combine the oats, granola and milk and refrigerate overnight.
2. Combine the fruit and warm water in a bowl and let soak for 30 minutes. Drain any excess water from fruit.
3. Mix together the butter, eggs, and sugar then mix these into the oat mixture. Sift together the flour, baking powder, nutmeg, cinnamon and slat then mix the dry ingredients into the wet ingredients. Mix just until incorporated.
4. Add about 1 tablespoon of butter to a skillet and heat the pan. When the butter is foamy on top add about 1/4 cup of batter to the pan and reduce the heat to medium.

Anything that tastes good is likely to contain a fair amount of butter and cream, and mashed potatoes are no exception.

Mashed Potato ingredients

• 3 pounds russet potatoes
• 1/2 pounds unsalted butter
• 1 cup heavy cream (or half and half or milk)
• kosher salt and black pepper to taste

Mashed Potato Process

1. Peel the potatoes and cut into 1 inch chunks. Place in a heavy pot and cover with cold water. Add 1 tbsp kosher salt.
2. Place over medium high heat and bring to a simmer. Boil the potatoes for 20-30 minutes or until very tender when pierced with a knife.
3. Drain the potatoes well and allow them to sit in the colander until they begin to turn white on the edges. Spread the potatoes on a cookie sheet and place in oven at 350 for 5-7 minutes or until very dry.
4. Run the potatoes through a food mill or potato ricer.
5. Scald the cream and butter together in a small sauce pan.
6. Add the cream and butter to the potatoes and stir gently until the desired consistency is reached.
7. Season with salt and pepper and serve hot.

A mild grain that provides a good alternative to rice or couscous, quinoa has been a staple of the South American Andean diet for the last 6,000 years. Below is a hearty, healthy, and tasty quinoa salad.

Winter Quinoa Salad ingredients

• 1 cup quinoa
• 1/4 cup wlanuts
• 3 tbsp extra virgin olive oil
• zest and juice of one lemon
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tbsp chopped flat-leaf parsley
• 1 clove garlic, minced
• 1/2 chopped apple
• 1/4 cup chopped kalamata olives

Winter Quinoa Salad instructions

Rinse quinoa, then place in a pan over medium heat to dry toast, stirring frequently. Add to 8 cups boiling water and cook for 10 minutes. Drain quinoa over a fine sieve. While quinoa is cooking, chop nuts and dry toast in pan. Combine oil, lemon, salt, pepper, parsley, and garlic and mix until well combined. Mix nuts, dressing, apple and olives into cooked quinoa and serve.

Chimichurri is a typical Argentine relish used as a dipping sauce for empanadas, bread, veggies or atop a delicious steak. It will last several weeks in the refrigerator and is easy to make!

Chimichurri ingredients

Chop and combine in a jar:
* 1 sweet pepper
* 1 skinned and seeded tomato
* 1 onion
* 2 garlic cloves
* 2 bay leaves
* 2 tablespoons parsley

Separately mix:
* 1/2 cup oil
* 1 cup vinegar
* 1 teaspoon salt
* 1 teaspoon cracked black peppercorns
* 1 teaspoon oregano

Chimichurri instructions

Combine both mixtures and mix thoroughly. Cover and leave for 12 hours for flavors to blend. ¡Buen provecho!