Skip to main content

Savoury Gruyere Cheese with Thyme Granola

The September term break is finally almost here. I can feel it already! 

By feeling it, I meant that I am feeling the heat from all the preparation for the end of the term tests. So far we are done with 3 of the 5 tests and we are still keeping the grind going for the last 2. I can't remember studying so hard ever in Primary 1! Perhaps cos I just didn't study at all. Honestly!

Okay, enough of study-mama talk. Let's get down to today's post - granola.


I have to admit that granola is not something that most people on these streets eat everyday. They don't even eat it every month or every half a year. I even willing to bet that some lived their lives never to have eaten it at all. I know, because I just fed some to my mother-in-law whose eyebrows shot right into her hair line when she heard about granola.

Or should I have said that when she heard about my granola.


The week before I made a batch of Classic Granola from Cook's Illustrated Cookbook (recipe from the site of Dinner & Dessert). By classic I meant oats that are honey sweetened and mixed with nuts as well as dried fruits. I had to follow the recipe as I was making it for some friends as well and also that it was my first time making it. The granola tasted good but the 2 patrons in my household were unimpressed.

So I had to seek out more interesting way to get them to eat those oats. And then I stumbled on Kitchn's article on Savoury Cheese Herb Granola. Savoury granola was a revelation! 


It tasted like cheese crackers except for it being more crumbly. We happened to have beef stew that day and each of us dropped a heapful of the crunchy savoury oats into our stew and it was a really delicious topping much like the croutons to soups.

I had customised the Savoury Cheese Herb Granola as follows:
(1) increase amount of grated cheese to 1 cup;
(2) swap pepitas with flaxseeds;
(3) swap onion powder for garlic powder; and
(4) increase garlic powder to 1 tbsp.

Although pepitas (pumpkin seeds) are good for you, I just didn't have any on hand that day. Flaxseeds are perfect for our introduction to eating more seeds as it is almost neutral tasting. Even my young patron didn't detect it while munching happily on the crunchy oats.

For more info on the goodness of flaxseeds, please check out here to get the gist.

Comments

  1. Hmm seems nice,chesse oats?
    Think would make a good snack, just like cheese popcorn.

    Btw are you a pop-corn lover?
    I tried Garrett popcorn before, quite nice.

    ReplyDelete
  2. Yes, that's the idea - to make a good alternative to potato chips and the likes for snacking.

    I love Garrett popcorns. My girl and I can easily finish their medium pack in 1 movie. I like their cheese and caramel mix.

    ReplyDelete

Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre