Oatmeal

This was blatantly copied from a Whole Food recipe, but resized and adjusted a bit for my preferences.

A perfect way to start a day of healthy eating! And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids as well as 109% of the daily value for manganese. Enjoy!

Prep and Cook Time: 30 minutes Ingredients: 1-1/2 cups water dash salt 1/2 cup thick rolled oats 1/4 tsp cinnamon 1/4 cup dried cranberries 1/4 cup chopped walnuts 1 TBS ground flaxseeds 2 tsp blackstrap molasses or dark brown sugar milk or yogurt

Directions:

1. Combine the oatmeal, water and salt in a small saucepan and turn the heat to high, stirring, until the water is just absorbed, about 10 minutes. 
2. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses.
3. Serves 2
   
   
   

Peanut Brittle

This is a recipe that has been a holiday tradition for many years. It has evolved over time and this latest version has been modified to accommodate our new elevation and propane gas stove.

You will need a candy thermometer or know how to tell the temp of your candy the old-fashioned way.

• 3 c shelled roasted peanuts
• 2 c sugar
• 3/4 c Karo syrup
• 1 c water
• 1/2 tsp salt
• 3 rounded tsp baking soda

1. Place the nuts in a shallow baking dish and place them in a 300 F oven, stirring every 10 min or so.
2. While the nuts are warming, combine the sugar, Karo syrup, water and salt in a heavy-bottom 3 or 4 qt pan, cooking at medium high heat.  No stirring is required.
3. While the sugar mixture cooks, place two 18" pieces of aluminum foil on a heat-resistant surface (I use the bottom of two overturned cookie sheets).
4. Measure the baking soda into a small dish so you can add it quickly.
5. When the candy reaches 260 degrees, turn the heat to medium.
6. When the candy reaches 300 degrees, it should have a golden color.  Remove it from the heat, add in the hot nuts and stir a bit to coat them.  Add the baking soda and stir.  The mixture will foam vigorously - keep stirring to keep the foam down until the baking soda is well mixed.
   
   
   
7. Pour the candy mixture onto the aluminum foil - each piece should hold about half the mixture.  Rake down the mixture once.


8. Let the brittle cool completely, then peel the foil from the back, break the candy into pieces and place in an air-tight container.

NOTES  - The just-poured candy is extremely hot and sticky - it will give you a bad burn if it touches your skin.  - The cooking candy will sit at 220 degrees or so for quite awhile, but going from 260 to 300 degrees happens pretty quickly.  If you stop shy of 300 degrees, the brittle will be so sticky you can't eat it.  Much above 300 and it tastes "burned".  - Once the candy has cooled, it will become sticky to the touch after a short time.  Package it quickly - you can't let it sit around for long.  - In general, cooking candy works best on a day with lower humidity.  - For raw peanuts, roast them first by placing them in a baking sheet and cook in a 275 degree for an hour or so.  They are done when they smell nice and have a slight change in color.