Still experimenting with food

After the food issues on vacation I needed to get back to closely watching what I ate and actually planned out meals for the week and beyond. Ophelia has been sick this week and napping a lot meaning I had plenty of time to cook.

Peanut butter (actually any nut butter) and cereal are two of my addictions so this new recipe for granola looked perfect. It is a variation on This Cinnamon Raisin Granola 

GF Raisin Coconut Granola

4 cups gluten-free rolled oats (NOT quick cook)
1 1/2 tsp ground cinnamon (I don't measure)

2 pinches finely ground sea salt

1/2 cup sliced almonds

1/2 cup shredded coconut

3/4 cup apple juice concentrate 

1/2 cup almond butter

1/2 cup agave nectar (can use honey, brown rice syrup, or maple syrup)

2 Tbsp coconut oil

1 cup raisins

Preheat oven to 325º F and line a baking sheet with parchment.
Mix together oats, salt, cinnamon, almonds and coconut in a large bowl and set aside. Mix together apple juice, almond butter, agave nectar and coconut oil in a small saucepan. Heat over low flame, stir constantly to mix. Once is starts to thicken slightly, remove from heat, pour over dry ingredients and stir. Spread mixture evenly onto a baking sheet(s) no more than 1/2-inch thick.
Bake for 1 hour, stirring every 15 minutes, until golden and crisp. Remove from oven and let cool completely, then stir in raisins and store in a well-sealed jar or container. If kept well-sealed, this will keep fresh for 2 weeks (pretty sure it won't last that long).
Pretty good, but just like my past attempts not the clusters you get at the store. Now to just figure out the secret to clumpy granola.
Tonight's meal was inspired from a box of quinoa and Costco stuffed peppers
Quinoa Stuffed Peppers
1 teaspoon vegetable oil

1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoon ground cumin
1/2 tsp cayenne pepper
1/2 tsp oregano
salt and pepper to taste
1 cup frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1/2-1 cup shredded cheddar (or more if you want)
1 cup salsa or 1 can of diced tomatoes
4 bell peppers

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Add cumin, cayenne pepper, oregano, salt, and pepper. Mix quinoa into the saucepan and cover with vegetable broth. Add corn and black beans. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid absorbed. Add in 1/2 salsa. Remove from heat and add about 1/2 cheese.

The quinoa is good on its own.

Preheat oven to 375 degrees

Slice peppers in half or remove stem/seeds from top and removed ribs/seeds. Fill peppers with quinoa and place in baking dish, top with remaining salsa and cheese. Cover with tinfoil and bake 25-35 minutes.

I really need to work on the food photographs, what's the secret? Besides being a runner my other love is cooking, secret's out. I love experimenting and making new recipes which is why I have issues with measuring and just throw in what I feel like so most of the recipes I post aren't exact, I change the non crucial ingredients, seasonings etc depending on what I have and am in the mood for. I actually considered switching careers and attending culinary school a few years back, now it's just something I do for fun. With all this cooking it's a good thing I'm a runner!