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This is the best, easiest granola you can make (and a lot cheaper than what you buy at the store). Change the ingredients for something a little different. You can add dates or raisins or dried fruit after you bake it.

Heat oven to 350. Use the largest roasting pan you can find, the more room, the more evenly it will toast. Mix in the roasting pan:

• 1/2 cup vegetable oil
• 1/2 cup honey (molasses okay, maple syrup is too delicate for the expense)

Heat about 5-7 minutes until hot and honey bubbles. In a separate bowl combine:

• 4 cups oatmeal
• 1/2 cup sunflower seeds
• 1/2 cup wheatgerm
• 2 Tablespoon sesame seed
• 1 cup nuts (pecan, almond, walnut, cashew)
• 1/2 cup flaxseed

Mix into honey mixture. Bake for 30-40 minutes until toasted. Stir every 10 minutes or so. Let cool before storing in airtight container.

For celiac/wheat free version, substitute puffed rice cereal for oatmeal, eliminate wheat germ.

Try added coconut flakes, cinnamon, grated orange peel.

Sorry I went awol, no excuses, here I am again. Thanks for standing by….

Let’s celebrate my return with an easy and delicious stir fry sauce. I usually use it on broccoli, because I love love love broccoli. But feel free to use it with your fave combo of veggies (peppers, eggplant, carrots, etc.) Don’t forget to throw some onions, garlic and ginger in the pan, and keep it real hot and moving.

Combine:

• 3 Tablespoons of hoison sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1Tablespoon orange juice
• 1-2 Tablespoon white wine

Pour on stir fry as it is close to being done, let cook for 3-5 more minutes.

Yum!

Try this sauce with stir fried broccoli, carrots, eggplant, onions, tofu, or whatever you’ve got in your wok (or saute pan.)

Combine in a bowl or measuring cup:

• 3 Tablespoons Hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon Sesame oil
• 1 Tablespoon orange juice
• 1-2 Tablespoon white wine

As you vegetables are close to being done, pour in sauce and stir until all veggies are coated. For a spicier version add chili flakes or hot chili oil.

This is great on fresh bread, put it in a little bowl next to big hunky slices of something fresh and crusty delicious. This spread is at it’s most delicious when it has had a chance for the flavors to blend and play together overnight, but you can also make it and serve it right away. You can change the spread easily by changing the ingredients, you can also make it a bit lighter by using low-fat cream cheese and yogurt*.
Combine:

• 8 ounces cream cheese, softened (do not use softened or whipped cream cheese)
• 6 tablespoons plain yogurt
• 1 clove of garlic, finely minced
• 6 Tablespoons of fresh herbs (I like a combo of basil and chives)

* Robin does not condone this sort of activity, so don’t tell her I told you this is acceptable.

Go Italian style and combine oregano and basil; go Greek with oregano, basil and a hint of mint; try cilantro, green onion and thyme for a bit of texmexicali, or use whatever is growing in your kitchen window!

This takes about 30 minutes, feeds at least 8, great as a leftover.
Saute over moderately high heat:

• 1 cup onion, chopped
• 1 cup eggplant, large peeled cubes
• 3 cloves garlic chopped

Stir constantly, when onion is soft, add

• 4 ounces green beans, 1 inch slices
• 2 cups broccoli florets
• 1 pinch of saffron

Cook for about two minutes. While stirring add

• 1 1/4 cup Israeli couscous, toast it lightly

Next add

• 3 1/2 cups veggie stock
• 1 teaspoon salt

Stir, cover, let cook over med heat about 12-15 minutes. Check to see if it needs more liquid, and to test for doneness. When still slightly al dente add and stir

• 8 ounces fresh spinach, cut into shreds

When cooked, add

• 1/2 cup chopped parsley
• 1/2 cup chopped basil
• 1/2 cup toasted pine nuts
• 1/2 cup feta, crumbled

Feel free to improvise here. Israeli couscous is a big version of couscous and can be found in specialty food stores. You can use chicken stock and even add chicken if you wish. This could be great with some type of sausage, if you are so inclined. If I had tomatoes in olive oil, I would have added them.

I learned this recipe at culinary school in Thailand, served it at my wedding party, and again on Saturday night. Shrimp season is in full swing here. Locally caught wild shrimp is $5.50 a pound, they are so sweet and perky.

Combine the following:

• 2 pounds of cooked shrimp, peeled and deveined
• 1/4 cup fresh lemongrass, thinly sliced
• 3 shallots, thinly sliced
• 1 Tablespoon Kaffir Lime Leaf, thinly sliced
• 1/2 cup mint leaves, thinly sliced
• 1/4 cup cilantro, thinly sliced
• 1-2 or more fresh red chili peppers, seeded and chopped
• 3 Tablespoons fish sauce
• 3 tablespoon fresh lime juice

Allow to marinate in refrigerator. This is best if the flavors have  a chance to play together, if you can make it the night before or even give it a few hours, you will get a superior result. Serve atop a bed of crispy lettuce (butter or Boston.)

Notes:

Kaffir Lime leaf may be available at your local fancy food store, health food store or Asian grocer. It has an unmistakable flavor. Your salad will survive without it, but if you can find some, by all means you’ll be happy. Kaffir lime leaf freezes well, and is indispensable in Thai cuisine, so you’ll want to have some on hand.

Feel free to substitute some or all of the shrimp with another type of seafood. I have had success with cooked calamari rings, and would imagine this would work with a light cooked fish.

Fish sauce is available in the Asian/ethnic food section of your local grocer.

I don’t like eggs for breakfast simply because it removes the possibility of eggs for another meal. These make a great supper with some leftovers from last weeks Arora Creations curried veggies or warm Naan (Indian flat bread), and they are easy to make. This is enough for two, it doubles, triples, quadruples easily.

Saute the following:

• 1/2 cup chopped onion
• 1 seeded and chopped chili or jalapeno
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon whole cumin seed

When the onions are translucent  (about 4 min) add

• 1 plum tomato, chopped

Reduce heat and cook for up to 20 minutes (chance to make a quick salad or stir fry some veggies). Return to med-high heat and add

• 4-5 eggs, beaten with a fork.

Stir constantly with high heat spatula until eggs have cooked. Remove from heat and add

• 1 Tablespoon minced fresh cilantro.

Eat.

This is sooooooooooooo easy, and cukes are in season.

In a small saucepan bring to a simmer for 5 minutes:

• 1/4 cup vinegar (white)
• 1/4 cup water
• 1/4 cup sugar (you can use a wee bit less, please no substitutions)

Remove from heat and let it cool to room temp. Meanwhile combine in a bowl:

• 3-5 cucumbers, sliced about 3/8 -1/4 inch thick*
• 1/2 cup thinly sliced red onion (only if you like it)
• 1/4 cup chopped fresh cilantro

Toss with cooled dressing. When ready to serve add:

• 1 cup chopped roasted peanuts

* If you are using small organic cukes, just wash and slice. If you are using larger cukes, please peel them, as the flesh will be bitter and waxy. Make a judgement call, if the seeds are large and prolific, scrape them out with a spoon.

If you are feeling adventurous:Feel free to add red pepper flakes or chopped fresh mint as well.  This salad makes a nice relish simply by chopping the cucumber in a small fine dice.

I am having a very hard time getting back into the swing of things after a great weekend at Lake Sinclair in Milledgeville, Georgia. By all accounts, Hurricane Hanna is bearing down towards Savannah, which has not been hit by a hurricane in a very long time. If we are not under siege on Thursday, my friend is due to have her wisdom teeth out and I promised her I would make her a very smooth soup, no chunks. This is one of my favorites, and is so easy to make (I will probably use sweet potatoes instead, since I have heaps of them from my CSA box).

In a soup pot, saute the following on medium heat:

• 2 Tablespoon Olive Oil
• 1/2 med onion processed with 1 Tablespoon  fresh gingerroot (if you don’t have a processor, chop them together very finely)
• 1-2 Tablespoon red curry paste (Thai)

Stir frequently, do not let it brown, but rather the onion paste should be translucent. Expect it to pop a bit. After 4-7 minutes, add the following:

• 29 oz can pumpkin puree (the unsweetened kind)
• 14 oz can of coconut milk (not coco lopez)
• 14 oz of veggie stock (swish this about in coconut milk can to get all the good bits from the sides)

Simmer for about 20 minutes or so. Add the following to taste:

• 1-2 Tablespoon of fish sauce
• 1-2 Tablespoon of soy sauce
• 1-2 Tablespoon of sugar

Fish sauce and soy sauce differ enormously from brand to brand, so it is important to add a little at a time and keep tasting. When ready to serve, garnish with

• chopped roasted peanuts
• chopped cilantro

let me know how you like it…

Yay tomato season!

I am a tomato purist and would rather eat no tomato than a crappy pink tomato that will rot before it ripens. I am trying to grow tomatoes on my back deck, but they are not so fond of the Savannah summers. In my CSA* box last week I found some big beautiful swollen ripe tomatoes.

There are a million things to do with summer tomatoes, beyond eating them sliced with salt and pepper. My friend Jim Duhamel invented what I call a “Duhamwich.” Toasted bread, mayo, sliced tomato, crunchy peanut butter, toasted bread. I know this may sound weird, but it is good, very good. I suppose you could substitute creamy peanut butter.

Tonnato Sauce

This is so easy to make, especially if you have an immersion blender with mini processor. If you don’t, you should get one, it will make you a very good cook. I like this sauce slathered over sliced meaty tomato** on fresh bakery bread. It is also delicious on blanched/steamed green beans.

Process together the following:

• 1/4 cup x.v. olive oil
• 2 Tablespoon fresh parsley or rosemary
• 6 oz ITALIAN TUNA IN OLIVE OIL***
• 1/4 cup mayo
• 1/4 cup water
• 1 1/2 teaspoon capers
• 2 teaspoon fresh lemon juice
• 4 anchovy filets
• 1 clove garlic
• salt and pepper to taste after you’ve processed

*CSA is Community Supported Agriculture. A way for produce consumers (all of us) to connect directly to the producer, for fresher, organic fruits and veggies, to find one near you, please visit Local Harvest.

** NEVER EVER EVER EVER put your tomatoes in the refrigerator. Temperatures below 55F will destroy the starches, and you will lose valuable flavor and texture in your tomatoes. This is why most tomatoes are crappy, they are picked while still green, sent halfway around the world and refrigerated until they get to you. Yuck!

*** Please do not confuse this with regular canned tuna. This tuna does come in a can, but is generally imported from Italy and a wee bit more expensive, but well worth it. You will find it in the tuna section of your local grocery store.