So, what are your thoughts on breakfast? I’m actually not a huge fan; I tend to get really nauseous if I eat too much in the morning, so I have to keep the food light. Shawn, on the other hand, is a huge fan of breakfast. So, this post and the recipes are for him.
This has been one of my first forays into preserves. A few years ago, I made a batch of ginger-pear preserves that were delicious. Unfortunately, I did not can them correctly and they went bad pretty quickly
After doing some good marmalade researching, I developed a pretty simple and tasty recipe: blood oranges, rosemary and ginger. A little heat, a little herb, a lotta citrus. It’s sort of tangy-sweet, with the ginger and rosemary coming in at the very end. Shawn has been using it on toast this week, but I’m planning on heating some up and pouring it over vanilla panna cotta soon. Yum, yum, yum.
If you too are new to preserves, marmalade is a great way to start. Simple and easy recipe; there’s no pectin in marmalade since the citrus creates enough of it on its own, so just cooking it down sufficiently will result in a thick, jelly-like spread.
Now THIS, this granola, is not a new recipe. I’ve been making this for a couple of years; it’s the best. A balance of sweet and salty, a nice mix of oats and seeds; pepitas and almonds for crunch, flax seed and coconut for taste. It makes a nice big batch, but it keeps well in an airtight container. A little almond milk, some blueberries; you have yourself a nice, light breakfast. Shawn likes to just grab a handful to snack on throughout the day. It’s pretty hard to stop eating this granola.
This has been a week of stress and anxiety. My dad (my beloved Papa) has been in the hospital having surgery for diverticulitis. It’s been a stressful and emotional few months leading up to this week, but he’s on the other side of the surgery now and recovering. He’s had to strictly modify his diet to avoid pain and inflammation. I’m hoping that once his recovery is done, he can go back to eating those foods he loves without discomfort. I plan on making some of his favorites once he gets the go ahead from the doctors. Mainly, I just want him home and healthy. My immediate family is pretty healthy, this is really the first major health issue any of us have dealt with, so it has definitely taken its toll on all of us. I just do better when the people I love are living their lives with no issues. Is that too much to ask for? I hope not.
In the meantime, just breathe deep and eat comfort foods. Like granola. And marmalade. And maybe a little (lot) of chocolate. THG
Blood Orange Rosemary Ginger Marmalade
4 large blood oranges
1 inch fresh ginger, peeled and sliced
2 stalks fresh rosemary
4 cups cold water
1/2 cup sugar
Peel the oranges, being careful to keep the white pith on the orange. Cut into 1/4 inch slivers. Remove the white pith from the oranges and slice the fruit, widthwise, into 1/4 inch slices.
Add the orange slices, peel, ginger and rosemary to a medium saucepan. Pour cold water over fruit, cover pot and refrigerate for 1 hour.
Heat pot over medium high to a rolling boil and boil for 5 minutes. Strain liquid and remove rosemary, ginger, and any skin from the oranges (leave the pulp and peel). Return liquid, pulp and peel to the stove and boil. Reduce heat to medium and add sugar. Continue cooking, stirring frequently, until liquid has reduced by half and thickens, about 15-20 minutes.
Can marmalade according to instructions on canning set.
Makes approximately 2 cups
The Best Granola Ever
3 cups rolled oats
1 cup sliced raw almonds
1 cup pepitas
3/4 cup unsweetened shaved coconut
1/2 cup flax seed
1/3 cup molasses
1/3 cup honey
1/3 cup brown sugar
1/2 cup vegetable oil
2 tsp. ground cinnamon
1 1/2 tsp. sea salt
1 tsp. ground cardamom
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
Preheat oven to 350.
In a large bowl, mix oats, almonds, pepitas, coconut and flax seed. Set aside.
In a small saucepan, heat molasses, honey, brown sugar and vegetable oil over medium high heat to a boil. Whisk in cinnamon, sea salt, cardamom, nutmeg and ginger. Pour half the spice mixture over the dry ingredients and mix until combined. Add the remainder and mix well. Spread mixture over a large cookie sheet and smooth out even. Bake in the center of the oven until golden brown, about 25-30 minutes. Allow to cool, then break up into bite sized pieces. Store in an airtight container.
Makes approximately 6 cups