Healthful Appetizer Recipe: Quinoa Cakes with Smoked Salmon

These crispy cakes are the perfect appetizer-- light and bursting with flavor. Even better, they're packed with nutrition. Quinoa provides a healthy dose of protein and fiber, while the addition of smoked salmon charges your system with omega-3 fatty acids. Gluten-free eaters can add this to their recipe repertoire by simply substituting the whole-wheat breadcrumbs with homemade coarse dry breadcrumbs made from gluten-free bread. 

Whip these up at your next fête, and watch them disappear.

Quinoa Cakes with Smoked Salmon

(makes 32 cakes)

Ingredients

• 1 1/4 cups water
• 3/4 cup quinoa 
• 8 ounces smoked wild Alaskan salmon, diced
• 2 large eggs plus 1 large egg white, lightly beaten
• 1/2 cup coarse dry breadcrumbs, preferably whole-wheat 
• 1/2 cup finely chopped scallions
• 1/2 cup finely chopped fresh dill
• 1 teaspoon finely grated lemon zest
• dash of freshly ground pepper
• 6 teaspoons extra-virgin olive oil, divided

Directions

1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat to maintain a simmer, cover and cook until the water is absorbed, 10 to 15 minutes. Transfer the quinoa to a large bowl and spread out to cool, about 15 minutes.
2. Add salmon, eggs, breadcrumbs, scallions, chopped dill, lemon zest and pepper to the quinoa. Combine the ingredients with your hands so that they become one, well-mixed mass.
3. Form 32 small cakes, about 3/4 inch thick and 2 inches wide. Press firmly to hold them together. Place the cakes on a large baking sheet and/or a large plate. Cover with plastic wrap and refrigerate for 30 minutes - 6 hours. 
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until it shimmers. Reduce heat to medium. Add about one-third of the cakes and cook, carefully turning once with a spatula, about 3 to 4 minutes on each side. Allow the cakes to cook until golden brown.
5. Repeat with the next two batches of the cakes, wiping out the pan between them if necessary, and reducing the heat if the pan gets too hot.
6. Serve alongside a nice salad. Enjoy the cakes warm or at room temperature!

Appetizer Recipe: Simple Smooth Hummus

I'll admit it: I'm a bit of a hummus addict. I could eat it every single day and never tire of it. There are just so many different ways to enjoy it-- on crackers, carrots, pita, as a substitute for mayo on a sandwhich. And so many different flavors! Roasted red pepper, garlic, Tuscan white bean, sundried tomato...

Yep, I'm a little bit obsessed. But better than buying the pre-made variety, I like to whip it up myself in the food processor. It takes all of ten minutes, and the result is creamier and healthier than the store-bought stuff. 

This particular recipe is as basic they come. It calls for canned chickpeas, which cuts down your prep time in comparison to using dried. The other key ingredient is tahini, which makes the texture extra-smooth and adds some zesty flavor. 

Simple Smooth Hummus

(make 1 1/2 cups)

Ingredients:

• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 1/4 cup (59 ml) tahini (we used Krinos)
• Half of a large garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• 1/2 to 1 teaspoon kosher salt, depending on taste
• 1/2 teaspoon ground cumin
• 2 to 3 tablespoons water
• Dash of ground paprika for serving

Directions:

1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

2. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. 

3. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

5. To serve: Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

Holiday Recipe: Roasted Chestnuts Two Ways

We all know about chestnuts roasting on an open fire. It goes hand in hand with Jack Frost nipping at your nose. So many people have heard this famous start to "The Christmas Song" yet in recent years it feels like roasted chestnuts have fallen out of favor, or at least off the Christmas menu in our homes. We find this really quite a shame, because they are a perfect treat for Christmas and are only in season until the end of December.

Before you rush off to the store, we must take a moment to discuss the chestnut itself. You want to choose ones that aren't externally wrinkled and have no holes in the skin (some can be as small as pinpricks). The shells should be a glossy brown color and smooth, as mottled or wrinkled shells could indicate mold. They should also be firm to the touch, and there should be no rattling when you shake them.

Today we'll show off two variations on roasted chestnuts: plain and seasoned. Both are incredibly simple recipes and are sure to be a hit.

Roasted Chestnuts Recipe

Ingredients

• 1/2lb chestnuts

Directions

1. Preheat the oven to 350F
2. Use a paring knife to cut a thin line across the chestnuts. The knife should pass through the shell just barely into the flesh of the nut.
3. Place the nuts in a rimmed baking dish and bake for 35 minutes.
4. Once finished, remove from oven and peel the flesh away from the shell and the papery skin.
5. Enjoy!

Recipe adapted from Huffington Post

Buttery Roasted Chestnuts

Ingredients

• 2lbs chestnuts
• 3 sprigs fresh rosemary
• 1 stick unsalted butter, melted
• 2 teaspoons kosher salt
• a pinch of ground nutmeg
• pepper to taste

Directions

• Preheat the oven to 425F
• Line a large, rimmed baking sheet with foil
• Use a paring knife to cut an X into each shell, just barely into the flesh of the nut.
• Soak the nuts in a bowl of hot water for 1 minute.
• Pat the nuts dry, then place in a medium bowl.
• Add rosemary, butter, 2 teaspoons salt, nutmeg, and pepper. Toss in bowl to liberally coat each nut.
• Place chestnuts in a single layer on the baking sheet, then gather the edges of the foil around the nuts, leaving a large opening at the top.
• Roast the nuts in the oven for about 30-45 minutes, or until the shells of the nuts start to curl.
• Remove the chestnuts from the oven and toss them again with any leftover butter, then season with salt again if desired.
• Serve hot or warm.
• Enjoy!

Baking Recipe: Oatmeal Raisin Cookies

Oatmeal raisin cookies are ever-so-slightly sweet and wonderfully chewy with just the slightest hint of a crisp edge.  They're a classic cookie that's pretty hard to resist.

Best of all, whenever that craving strikes they aren't terribly hard to bake. The trick to getting the flavor just right was to use only one type of sugar (light brown) instead of both white and brown. Keep reading below for our favorite oatmeal raisin cookies recipe...

Oatmeal Raisin Cookies

(makes 18 cookies)

Ingredients

• 1/2 cup butter, softened
• 2/3 cup light brown sugar, packed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon table salt
• 1 1/2 cups rolled oats
• 3/4 cup raisins

Directions

1. Preheat the oven to 350F
2. In a large bowl, cream together butter, sugar, egg, and vanilla.
3. In a separate bowl, combine flour, baking soda, cinnamon, salt, and nutmeg until well mixed.
4. Mix the flour mixture into the butter mixture.
5. Stir in the oats and raisins until well incorporated.
6. Line a baking sheet with parchment or wax paper.
7. Scoop the dough into even balls on the parchment paper, about two inches apart (you may need more than one baking sheet depending on the size of the cookies you make).
8. Bake for 10 to 12 minutes, removing them when they are golden around the edges.
9. Let sit on the hot baking sheet for 5 minutes before transferring to a cooling rack.
10. Enjoy!

Vegetarian Recipe: Slow Cooker Bean and Barley Soup

Nothing feels quite as good as coming inside to a nice bowl of hearty soup. We were searching for a filling and flavorful vegetarian soup that we could create in the slow cooker, and that's when we discovered this one: bean and barley soup. 

This hearty, vegetarian soup is packed with plenty of great flavors, and as the name implies, plenty of barley to fill you up. The recipe calls for Parmesan cheese, but vegans can opt our of that to enjoy this as well--  try replacing it with a drizzle of Balsamic vinegar. We also prefer to use kidney beans for this recipe, however cannellini or white beans work just as well.

Slow Cooker Bean and Barley Soup

(makes 4 servings)

Ingredients

• 1 cup dried kidney beans, rinsed
• 1/2 cup pearl barley
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• 2 ribs celery, chopped
• 1 zucchini, chopped
• 1/2 medium onion, chopped
• 2 bay leaves
• kosher salt to taste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• 14oz can of whole tomatoes, with juice
• 3 cups baby spinach
• 1/4 cup Parmesan Cheese

Directions

1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
5. Remove the bay leaves, and add additional salt and pepper to taste.
6. Optionally drizzle with balsamic vinegar and olive oil before serving.
7. Enjoy!

Dessert Recipe: Maple Pecan Pie

Most anyone with a sweet tooth has a soft spot for pecan pie. This classic dessert is a real favorite among dessert lovers, and for good reason. 

The best pecan pie has a smooth filling, a crunchy, nutty top, and a fully baked bottom crust. It's not too sweet or rich as nut pies risk becoming. Maple syrup is the ingredient that gives this pie just the right texture and dose of sweetness. Added to the filling, it's a way to sweeten and form a custard-like filling without making this dessert overwhelmingly sugary.

To get just the right baking temperature, we lowered the oven temperature and heated up the filling before adding it to a pre-baked pie shell. This recipe takes a bit of work, but the incredible flavor is absolutely worth the effort. To save on time, feel free to use a pre-made pie crust purchased from the store and skip to step 9. Keep reading below for this fantastic recipe...

Maple Pecan Pie Recipe

(makes 8-12 servings)

Ingredients

PIE SHELL

• 1 1/4 cups flour
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, chilled, divided into 1/4" pieces
• 2 tablespoons vegetable shortening, frozen and cut into small pieces
• 1 large egg white, chilled, and thoroughly mixed with ice water (about 2 tablespoons)
• 1 large egg yolk, beaten with 1/8 teaspoon water

FILLING

• 4 tablespoons unsalted butter, cut into 1-inch pieces
• 1/2 packed dark brown sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup maple syrup, grade B.
• 1 tablespoon vanilla extract
• 1 1/2 cups whole pecans, toasted, and chopped into small pieces, plus extra whole pecans for topping

Directions

1. For crust, mix together the flour, sugar, and salt in a blender or food processor. Scatter butter and shortening over the dry ingredients and pulse until the mixture resembles a coarse cornmeal (about 15 seconds).
2. Move the mixture to a medium bowl, and using a rubber spatula, fold the egg white mixture into the flour mixture until the dough sticks together.
3. Shape the dough into a ball with your hands, then flatten into a 4-inch disk.
4. Dust the dough lightly with flour, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
5. Roll the dough out on a lightly floured surface into a 13" circle and transfer to a 9" pie pan.
6. Press the dough into the corners and sides of the pan, then trim the edges of the dough to make a 1/2" overhang. Tuck the overhanging dough under so the folded edge is flush with the rum of the pan, and crimp or flute the edges.
7. Chill the shell in the fridge until firm (about 1 hour).
8. Prick the sides and the bottoms of the shell with a fork and line the entire shell with aluminum foil, pressing the foil firmly against the shell, then prick the foil with a fork.
9. Preheat the oven to 400F.
10. Bake the shell for 15 minutes, pressing down on the crust midway through the baking to flatten any puffing.
11. Remove the foil after 15 minutes, and bake another 10 minutes until the bottom begins to color. Remove from the oven, and brush the sides and bottom with egg yolk, and return to the oven for about another minute until the yolk glazes over.
12. Remove from oven and let cool while preparing the filling. Lower the oven temperature down to 275F.
13. While the oven cools, set up a small pot of boiling water, and melt the butter for the filling in a large, microwave safe bowl.
14. Mix in sugar and salt until the butter is absorbed.
15. Beat in eggs, then maple syrup and vanilla extract, and rest the bowl over the boiling water, stirring until the mixture is shiny and warm to the touch.
16. Remove the mixture from the heat and stir in the chopped pecans.
17. Press the pecan mixture into the warm shell, then bake in the oven for 30 minutes. After 30 minutes, press the unchopped pecans into the top of the pie with a spatula, then bake for another 30 minutes.
18. Let the pie cool after baking for at least 4 hours.
19. Serve the pie with whipped cream or ice cream.
20. Enjoy!

Snack Recipe: Smoky Chipotle Peanut Brittle

Want to spice up traditional peanut brittle? This fusion of chipotle chili powder and roasted peanuts is perfectly complemented by an ultra-crunchy texture.

The smoky flavor of the peppers really adds a wonderful contrast to the sweetness of this brittle. Crunchy snacks are the best snacks and this one is no exception!  Click below for this great recipe...

Chipotle Peanut Brittle

Ingredients

• 2 teaspoons vegetable oil
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 2 tablespoons unsalted butter
• 1 teaspoon baking soda
• 2 cups dry, roasted peanuts
• 2 teaspoons chipotle chili powder

Directions

1. Line a large baking sheet with parchment paper, and coat the paper with vegetable oi or cooking spray.
2. Mix together the sugar and chipotle powder, then place the sugar mixture in a heavy bottomed saucepan, and shake it back and forth so the sugar flattens out. Add the corn syrup and water, but don't stir.
3. Place the pan on the stovetop over medium heat and cook until the sugar takes on an almost clear, golden brown amber color (15-20 minutes) and reaches 300F (if you don't have a thermometer, that's fine, just base it on time and color. There's a lot of wiggle room).
4. Once the mixture reaches 300F, add the butter, baking soda, and peanuts, and stir it all together.
5. Pour the mixture onto the greased baking sheet and spread it with a spatula to your desired thinness.
6. Let the brittle cool completely, then break it to pieces.
7. Make sure you store the brittle in an airtight container to prevent it from getting sticky as it absorbs the moisture from the air.
8. Enjoy!

Dessert Recipe: Chocolate Peanut Butter Cups

One treat found in just about any candy shop here in America is the peanut butter cup. While the industry is pretty much ruled by one snack that begins with the letter 'R', we recently began to wonder if we can make our own. And the answer turned out to be "Of course we can!"

So the secret to a good peanut butter cup isn't the chocolate. What really makes them shine is finding the right peanut butter center. We couldn't use just peanut butter because that would leave the wrong texture, and would probably effect the shape of the cups we've come to hold dear. The trick, we found, was to mix the peanut butter in with some confectioners' sugar and graham cracker crumbs. It provided just the right amount of sweetness with some firmness to it as well to make the peanut butter cups a perfect no-bake treat. Keep reading below for our recipe.

Chocolate Peanut Butter Cups

(makes about 3 dozen peanut butter cups)

Ingredients

• 2 cups milk chocolate chips
• 2 tablespoons shortening
• 3/4 cup chunky peanut butter
• 1 cup confectioners' sugar
• 1/4 cup light brown sugar
• 1/4 cup butter
• 2/3 cup graham cracker crumbs

Directions

1. Line a mini-muffin tin with cupcake liners, set aside. Line a baking sheet with parchment paper, set aside.
2. In a medium saucepan, combine peanut butter, butter, and the brown sugar. Heat until completely melted, and starting to bubble a little, stirring constantly.
3. Remove from the heat, then add the powdered sugar and graham cracker, about 1/4 cup at a time, stirring until completely combined before adding more. Set aside to allow to cool.
4. Meanwhile, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each increment until melted.
5. Spoon a little melted chocolate into the bottom of each lined muffin cup (you want to leave chocolate leftover.)
6. Use a heaping teaspoon to scoop out the peanut butter mixture, and roll into a thick disk (you want it to fit comfortably into the muffin tins without quite touching the edges) for each cup in the mini muffin cup. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter for 30 minutes.
7. Place a peanut butter patty into each lined up in the tin, then use a scoop or a spoon to add more melted chocolate on top (you'll probably need to re-melt the chocolate in the microwave for a few more 30 second bursts). Make sure the chocolate goes over and around each patty.
8. Refrigerate again for 30 minutes, then serve! Store in the fridge or freezer.
9. Enjoy!

Vegan Recipe: Easy Lentil Soup

We recently shared a great, simple chili recipe, a must-try for any meat-eaters out there. But what about our vegan readers? The perfect comfort food alternative: a hearty lentil soup. 

We aimed to make this lentil soup absolutely vegan: no animal byproducts at all. So keeping that in mind, we of course used a vegetable broth. We also packed this soup with more vegetables: onion, carrots, and potatoes. From there, it came down to finding just the right additions to make this soup really shine. Keep reading below for our favorite lentil soup recipe...

Vegan Lentil Soup

(makes 6 servings)

Ingredients

• 2 cups green lentils, rinsed
• 3 cups water
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, chopped
• 2 ribs celery, diced
• 1lb butternut squash peeled and cut into cubes
• 8oz yikon gold potatoes, cubed
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon crushed rosemary
• 1 teaspoon thyme
• 3 bay leaves
• 4 cloves garlic, chopped
• 14.5oz can fire roasted crushed tomatoes
• salt and pepper to taste
• 2 teaspoons red wine vinegar

Directions

1. Place lentils, water, broth, and all the ingredients up to and including the bay leaves into a large pot and stir well. Bring to a boil while stirring, then cover the pot, lower to a low heat and cook until the lentils are tender (about an hour). Add water if the soup begins to dry out.
2. Add the garlic, salt, pepper, and tomatoes, and taste the soup. Add more seasoning if necessary. Cook uncovered for 15 minutes, stirring the bottom often. Remove the bay leaves and stir in the vinegar just before serving.
3. Enjoy!

Chinese Recipe: Flavorful Fried Rice

When it comes to simple side dishes, there's nothing like fried rice. Without meat, it makes for a great appetizer, and with some easy additions it can also make for a great side. We wanted to make our own, and thus began looking for the perfect recipe.

There are a few good secrets to any fried rice recipe. First, the rice should be long grain rice as opposed to short grain and sushi rice. The rice should also be cold and leftover, firming it up slightly. If it's too fresh, the rice will just turn out mushy. The next trick is to keep a very hot skillet or wok. The hotter the better, and make sure it's hot before adding the rice. finally, the last secret is restraint. Don't add too many ingredients, and certainly don't add too much sauce. Just add enough to flavor the rice, but not overpower. Keep reading below for our favorite recipe...

Simple Fried Rice

(makes 6-8 servings)

Ingredients

• 2 cups cooked rice
• 2 tablespoons sesame oil
• 1 small white onion chopped
• 1/2 cup frozen peas and carrots, thawed.
• 1 glove garlic, minced
• 2 1/2 tablespoons soy sauce
• 1 teaspoon oyster sauce (optional)
• 2 eggs lightly beaten
• 2 tablespoons green onions

Directions

1. Heat up a skillet or wok until hot. Add the sesame oil, followed by the onions and carrots. Fry until tender.
2. Push the peas and carrots to the side, then pour the beaten eggs onto the other side. Scramble the eggs, then once cooked mix the eggs with the vegetables.
3. Add the garlic and stir until fragrant. Add the egg mixture, mix, then pour the soy sauce and optionally the oyster sauce on top. Stir and fry the rice and veggies until heated through. Finish by topping with green onions.
4. Enjoy!

Peanut Butter Trio Recipe: Plain, Roasted, and Chocolate

Peanut butter is an absolutely American condiment thanks to none other than George Washington Carver. It is the perfect addition of a sandwich, and of course it pairs amazingly with chocolate. Why rely on store-bought peanut butter, though? Why not make some at home and know exactly what's in it?

It turns out making homemade peanut butter is pretty simple, but we also wanted to go ahead and make it shine. How could we get that great smooth texture with a hint of saltiness we've come to love? What other additions could we throw in to enhance the flavor? Keep reading below for a few peanut butter recipes/ideas...

Peanut Butter Three Ways

Ingredients

PLAIN PEANUT BUTTER

• 2 cups raw peanuts
• 2 teaspoons salt
• 1 1/2 teaspoons honey (optional)

ROASTED PEANUT BUTTER

• 2lbs in-shell raw peanuts
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

CHOCOLATE PEANUT BUTTER

• 2 cups raw peanuts
• 1/2 cup dark, unsweetened cocoa powder
• 1 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 3 tablespoon peanut oil.

Directions

PLAIN PEANUT BUTTER

1. Place the peanuts in a food processor and process for 1 minute. Use a spatula to loosen the mixture from the sides of the bowl. Process for another 3-4 minutes.
2. Transfer the mixture to an airtight container, cover, and refrigerate between uses.
3. Enjoy!

ROASTED PEANUT BUTTER

1. Preheat the oven to 350F. Rinse the peanuts under cool water to remove the excess dirt. Pat dry and place in a large bowl. Toss the peanuts with peanut oil and salt until well coated.
2. Place the peanuts on baking sheets, spreading them out over a single layer. Roast in the oven 30-35 minutes, rotating the pans halfway through cooking. Remove the peanuts from the oven and let them cool slightly.
3. Remove the peanuts from the shells and discard the shells. Skin the peanuts and place into the food processor. Process for 1 minuted, scrape dow nthe sides of the bowl, then process for another 2-3 minutes.
4. Transfer the mixture to an airtight container, cover, and refrigerate between uses.
5. Enjoy!

CHOCOLATE PEANUT BUTTER

1. Heat the oven to 400F. Spread the peanuts evenly over a cookie sheet and roast until they darken (about 10 minutes).
2. Transfer the peanuts to a food processor and grind them for about 5 minutes. Scrape the sides as needed.
3. Add the cocoa, sugar, salt, and two tablespoons peanut oil to the food processor and continue to process for about a minute. Taste, and add more salt if needed. Add the last tablespoon of oil if the consistency becomes too thick.
4. Transfer to an airtight container, cover, and refrigerate between uses.
5. Enjoy!

Snack Recipe: Granola Bars On-the-Go

Life is busy, and sometimes, especially at work, we just need a snack to keep us going through the day. For a snack that doesn't require refrigeration, and isn't a candy bar, why not turn to a great, homemade granola bar?

They're filling and absolutely delicious! Plus you can customize your own with raisins, nuts, chocolate chips...you name it! We wanted to share a basic recipe full of whole oats, nuts, and raisins that is perfect in bar form. Keep reading below for this fantastic recipe!

Granola Bars Recipe

(makes 12 servings)

Ingredients

• 2 1/2 cups rolled oats (not the Quaker Quick Oats, but genuine rolled oats)
• 1/2 cup while almonds, coarsely chopped
• 1/2 cup honey
• 1/4 cup molasses
• 1/4 cup unsalted butter, cut into pieces
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup raisins
• 1/4 cup dried cranberries
• 1/2 cup Rice Krispies

Directions

1. Preheat the oven to 350F. Line the bottom and sides of an 8 or 9" square baking pan with aluminum foil, then grease lightly with oil or cooking spray.
2. Add oats and almonds to a small baking sheet and bake 5 minutes. Stir, then bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Add Rice Krispies.
3. Combine butter, honey, brown sugar, molasses, vanilla extract and salt in a small saucepan over medium heat. coo, stirring occasionally until the butter melts and the sugar completely dissolves.
4. Pour the butter mixture into the bowl with the toasted nuts and almonds. Mix with a silicone spatula, then let cool about 5 minutes. Add raisins and cranberries. Stir to combine.
5. Transfer the oat mixture to the lined pan and use the silicone spatula to firmly press the mixture into the pan, making sure to press down hard.
6. Cover the pan and refrigerate for at least 2 hours. Remove the block of granola from the pan and peel away the aluminum foil. Cut into bars.
7. Store the bars in an airtight container for up to one week.
8. Enjoy!

Slow Cooker Recipe: Baked Beans

A favorite in both the US and the UK, baked beans are a great side dish for many meals. They are sweet, tangy, and loaded with plenty of protein. They work great as a side to a burger, or a topping for other dishes like sweet potatoes. Today, most of us are probably familiar with canned baked beans, but traditionally they were slow cooked in a ceramic or cast-iron beanpot. Since most of us probably don't have a beanpot laying around, we were wondering if there was a way to make this great side using a slow cooker.

The trick to getting this dish perfect was not only to nail the consistency, but to get that deep, tangy yet sweet flavor. For the consistency, the trick was right in the ingredients. If you were to take the beans and slow cook them unseasoned for a long time, they would end up mushy. What stops this recipe from turning into a big puddle of mush? It turns out it's the sugar and molasses. The calcium from the molasses as well as the sugar both harden the beans, allowing you to cook them for a long time without risking them turning mushy. to get the flavor right, we also added some garlic, onions, mustard, and of course bacon to perfect the baked beans recipe. Keep reading below to read how we made this fantastic side!

Slow Cooker Baked Beans

(makes about 4 servings)

Ingredients

• 1lb dry white beans
• 1/2 cup molasses
• 1/3 cup brown sugar
• 3 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon ground cloves
• 1 6oz can tomato paste
• 1 cup hot water
• 1 1/2 cups chicken broth
• 1/2lb salt pork cut into 1/2" pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced

Directions

1. Place the beans in a large pot and cover with 2" of water. Soak overnight and drain.
2. Mix the molasses, brown sugar, Worcestershire sauce, mustard, and cloves with the tomato paste, chicken broth, and hot water.
3. Line the bottom of the slow cooker with half the salt pork (choose the fattiest pieces). Layer over it with half of the dried beans. Add all of the onions and garlic in a layer, then top with the remaining beans and remaining salt pork. Pour the water/tomato sauce mixture over the beans.
4. Cover and cook in the slow cooker on low for 8-12 hours, or until the beans are tender. Check the water level a few hours in. If the beans need more water, add some. Add salt to taste if needed.
5. Enjoy!

Snack Recipe: Roasted Pumpkin Seeds

Wondering what to do with your pumpkin seeds after carving your jack-o-lantern or making deliciouspumpkin recipes? Don't let them go to waste!

Instead, roast them up and turn them into a great dessert or snack. Check below for two great roasted pumpkin seed recipes...

Basic Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300F
2. Toss seeds in a bowl with melted butter and salt. Spread the seeds out on a bakin sheet and bake for 45 minutes or until golden brown

Recipe adapted from All Recipes

  

Cinnamon-Sugar Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups pumpkin seeds
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350F
2. In a bowl, toss the seeds with melted butter. Add the rest of the ingredients and toass again.
3. Spread seeds out on a lined baking sheet.
4. Bake for 30 minutes or until the seeds are golden brown.
5. Enjoy!

Vegetarian Recipe: Slow Cooker Lentil Vegetable Soup

If you're looking for a simple, healthy soup, why not try a lentil soup made right in your crock pot? We wanted to keep the soup as simple as possible while also fitting easily into as many diets as possible. This recipe is gluten free and vegetarian. We loaded this with plenty of delicious vegetables and spices to make a bold, complex flavor. Keep reading below for this simple recipe...

Slow Cooker Lentil Vegetable Soup

(makes 8 servings)

Ingredients

• 1 cup fresh or frozen whole kernel corn
• 1 large red potato, cut into 1" cubes
• 4 carrots, sliced
• 1/2 cup diced sweet onion
• 2 stalks celery, sliced
• 1 yellow bell pepper sliced thinly
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• kosher or sea salt to taste
• 1 14.5oz can diced tomatoes
• 3 cups vegetable broth
• 1 cup dried lentils

Directions

1. Add all of the above ingredients except the lentils to the slow cooker and stir to combine. Cover and cook on low 8 to 10 hours. Add the lentils during the last hour of cooking time. Remove the bay leaf before serving.
2. Enjoy!

Vegetarian Recipe: Perfect Falafel

One middle-eastern cuisine many of us have probably encountered along the line is falafel. They're deep-fried patties of ground chickpeas or fava beans, and they make a perfect little appetizer, or even a main ingredient in a homemade gyro. The mood struck recently, and we couldn't help making our own.

For our recipe, we used a mixture of chickpeas and fava beans to get the perfect texture and base flavor. We then seasoned them with coriander, cumin, cayenne, and a few additional herbs. We didn't want to use up too much oil in deep-frying, so instead we relied on pan-frying our fritters to get the perfect crunch without them becoming too greasy. Keep reading below for our favorite recipe...

Falafel

(makes 12 pitas)

Ingredients

• 1 cup dried chickpeas
• 3/4 cup dried split fava beans
• 3 cloves garlic, minced
• 1 small red onion, quartered
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cayenne
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice or more to taste
• grapeseed oil for frying

Directions

1. Put the beans in a large bowl and cover with water by 4". Soak for 24 hours, checking occasionally to make sure you don't need to add more water to keep the beans covered.
2. Drain the beans and transfer to a food processor with all of the remaining ingredients except the oil. Pulse until minced but not pureed. Add water tablespoon by tablespoon if necessary to make sure the machine is able to work. You want to mixture is as dry as possible, though. Taste the mixture and adjust the seasoning to taste. Refrigerate for at least 20 minutes.
3. Form the mixture into balls a little smaller than golf balls and flatten just a little. In a nonstick pan, heat 1/4" grapeseed oil on medium high heat until it sizzles when  a small piece of falafel is added. Turn the heat to medium.
4. Add just one falafel to begin with and fry until all sides are a deep golden-brown (about 6 to 7 minutes). If it browns too quickly, turn the heat down a little.  If the falafel sticks to the pan, dredge the falafel in a little flour. From there, cook the remaining falafel in the oil. Serve with pita bread and tahini sauce.
5. Enjoy!