A Fine Dish

dish (v) to emit a ready flow of inconsequential talk... babble, blab, burble... chatter, dither... gab, lallygag... natter, patter, prattle, rattle on... yammer, yawp...also...chew the fat, shoot the breeze, sling the bull.... and (n) a container to serve food -or- the food contained in the dish ....(archaic slang) a hot mama

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Location: Rock Creek Township, North Carolina, United States

Thursday, September 22, 2005

Food and Crisis

Some people think that a food crisis is when dinner is 15 minutes away and there isn't any baking powder for the biscuits. This is not really a crisis. You just need to combine some baking soda and cream of tartar or better, substitute baking soda and buttermilk. No, the degree of crisis that has everyone talking is the natural-disaster-terrorist-attack-the-end-is-near variety.

I heard last weekend varying reports from government sources that every household should have between 3 days and 3 weeks food and water on hand in case of a crisis to tide them over before the men in white hats show up to save the day. Now I found these reports disturbing on numerous levels, most of them obvious in the light of the images and first-hand accounts that we have all seen and heard but I am going to save that rant for a cold day this winter when we need some hot air to keep us warm. What I would like to share is a really nutritious and yummy and easy and portable food that is very slow to spoil.

Ya ready?

Granola. (OK, bring on the fruit and nuts jokes. One day soon I'll have enough to write a book. )

One of the great things about granola is that the ingredients can be kept in sealed mason jars for an extended period of time without spoiling. In my house the ingredients are replenished often but if you don't have much use for rolled oats, various seeds, or dried coconut, they have a long shelf life. Also, granola can be made with or without cooking in case there's no power (although it can be toasted over an open fire). It is light weight, high in energy, fiber, and nutrition and is very filling. Would you want to live on granola for three weeks? Well, that's why they call it a crisis.

Cooked granola is roasted spread out on baking sheets in a slow oven (300 degrees) for about 15 minutes. Most have rolled oats as a base. Of course whole oat kernels would be too hard to digest and instant oats have all of the nutritional value scared out of the poor beleaguered little guys. The oats are mixed with some kind of oil (which is what makes it roast) and some kind of flavoring like maple syrup or honey. A variety of nuts and seeds and dried fruits can also be added. I put the fruit in after it's cooked because I like the texture. Here's a really yummy combination--

Mix:

A large canister of oats

A cup or so of oil (soy is good, so is peanut or canola--olive oil is not)

Enough maple syrup for the oats to stick together a little bit--not dripping

In a really big bowl mix:

1 cup soy flour

1 c dry milk

2 c wheat germ

1 c coconut

2 c sesame seeds

1 c sunflower seeds

1 c pumpkin seeds

2 c almonds

Add the oats mixture to the big bowl and mix well.

Roast on a baking tray in a thin layer for about ten minutes. Remove from oven and stir or flip mixture over then roast 5 minutes more. When you take it out of the oven, the nuts won't be super crunchy but by the time they cool, it will have that great toasty aroma and crunch. Cool in a separate bowl.

When it's cool add

raisins

dried apricots

dried bananas

This makes about 35-40 cups.

3 Comments:

Blogger Laurie said...

I'm going to try this. I've got dried peaches!

11:44 AM  
Anonymous Mel said...

This sounds great! I hope you don't mind I linked to this post!

1:39 PM  
Blogger Zha K said...

Way cool. Thank you for linking my post. And come back soon--more goodies to come.

7:46 PM  

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