Because many of you are doing a no spend /low spend month, I'm making two delicious recipes that can be made with pantry / freezer ingredients. Hope you enjoy!
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⭐️BASIC GRANOLA RECIPE
2 cups oatmeal - not quick cooking instant
1/2 cup brown sugar
1/8 cup water
1 tsp vanilla
1/2 tsp salt - or to desired taste
*optional 1/2 cup chopped walnuts or other nuts
Dissolve brown sugar in water by microwaving and stir until melted. Approx 1-2 minutes in my microwave. Add vanilla and salt to liquid. Add chopped nuts to oats then stir in liquid mixture. Spread out granola on parchment lined baking sheet. Kind of crowd them in the pan. Bake at 275 for 45 minutes to an hour. Let cool completely before breaking up. Store in air tight container.
If I made this version again, I would try adding some oil in. It's a little dry.
⭐️DELUXE GRANOLA - You might want to double this for a family
2 cups oatmeal -not instant or quick cook
1/4 cup maple syrup -or can use honey
1/4 cup olive oil
2 tbs brown sugar
1 tsp vanilla
1/2 tsp salt -or to desired taste -this was perfect for me
1/4 cup pepitas -green pumpkin seeds
1/4 cup chopped pecans or other nuts
1/4 cup dried cranberries
2 tbs sesame seeds
Dissolve brown sugar in maple syrup by microwaving and stir until melted. Add vanilla and salt to liquid. Add chopped nuts to oats along with additional add ins, then stir in liquid mixture. Spread out granola on parchment lined baking sheet. Kind of crowd them in the pan. Bake at 350 for 25 minutes. Check your granola after 12 minutes and stir the granola in the pan to make sure that the granola is evenly toasted. Let cool completely before breaking up. The granola will get crispier after cooling. Store in air tight container.
⭐️HAWAIIAN FRIED RICE -
GREAT VALUE LUNCHEON MEAT or SPAM - I used a few slices - use more or less to your liking
1/4 cup PINEAPPLE chunks - cut into small bite sizes
Veggies - Either 1 cup total of frozen peas and carrots, canned, or fresh. I used carrots and broccoli
long grain rice - 4-6 cups cooked
turmeric - 1/8 tsp -for 4-6 cups rice
chicken bouillon seasoning (or veggie) to season
2 eggs - scrambled - I did one egg per serving
*optional green onions (approx 1/8 cup), cilantro, and sesame oil
garlic powder 1/2 tsp
pepper - to taste
Rinse your rice until water runs clear. Add turmeric and bouillon to the water that you use to cook your rice. I went light on both. Add about 1/8 tsp turmeric or slightly more -enough to color water (be careful, adding too much will make it taste bitter) then add desired amount of bouillon. Refrigerate rice overnight.
Next day. Fry spam in small chunks until crispy but not completely dried out. Scramble eggs, set aside. Add rice to pan and fry with oil. Add in sesame oil, garlic powder, pepper, soy sauce, when perfectly seasoned add in remaining ingredients.
*Optional garnish - sliced green onions, cilantro, sesame seeds, chili garlic paste or Sambal Oelek (Sambal Oelek has no garlic).
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