Maple, Fruit and Nut Granola // A Thought For Food

I cherish my mornings at home. One of the many pleasures of being my own boss is that I can decide how I want to start my day. There are subtle differences to each day, like whether I get myself onto the elliptical for a little workout.  The one thing that remains the same is that I take Maki out to let her do her doos. As soon as I get back, I pour myself a mug of coffee and prepare something to nibble on.  I go through phases with my breakfasts. It can be a taco with a fried egg and sliced avocado, or some scrambled eggs with sauteed kale.  I’m also not opposed to just reaching for a container of leftovers. Cold veggie fried rice? Perfect!  Right now, however, I’m into granola. Yes, I know it’d be so much easier to just grab a box at the grocery store, but I’d be missing something so wonderful if I did that. Like a lot of foods, I feel very strongly about what’s in my granola. There should be a variety of textures going on. I don’t want it too sweet.

This particular granola recipe was inspired by Aimée Wimbush-Bourque’s fabulous book Brown Eggs and Jam Jars. And the timing couldn’t have been better. You see, Eric and I recently tapped our maple tree out back. He hooked up a spigot that was fitted with a tube that ran into a five gallon water jug. Within a day and a half, the thing was full. Since I’m the one who works from home (when I’m not out on a shoot), I was in charge of boiling the sap down into syrup. The process was not nearly as complicated as I thought it’d be, though the four hours it took (using three large pots) made me question how often we needed to do this. The result was wonderful, a light amber colored syrup with a natural sweetness that one only really finds in this or honey. I should also note that there’s a section in Aimée’s book on harvesting maple syrup. Just another reason to order a copy.

The bottle has been sitting in the fridge for a few weeks. I’ve struggled to find a use for it. And that’s why I was so excited to make this maple granola. I like a lot of things in my granola, so I loaded it with dried fruit (cherries and cranberries), sunflower seeds, pepitas, chopped walnuts, and, of course, oats. After it’s tossed together with the maple syrup, a couple tablespoons of butter, and a sprinkle of salt, I baked it in the oven until golden brown.

So, thank you Aimee for your beautiful, inspiring recipe. I hope everyone goes and picks up a copy of your book right now.

Maple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodView full post »

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  • April 22, 2015 - 6:59 am

    Katrina @ Warm Vanilla Sugar - Granola is such a down home recipe. I love how versatile it can be…it’s always delicious!ReplyCancel

  • April 22, 2015 - 9:02 am

    Tieghan - You have your maple tree?!?! How awesome is that!! Also, Aimee’s book is on my list of must haves. Cannot wait to read it myself!

    What a great granola recipe. I would love a bowl now!ReplyCancel

  • April 22, 2015 - 10:14 am

    Liren - When I was a little girl, I always wanted to tap the maple tree in our yard! I’m in awe that you and Eric did! I’m pouring my granola into my yogurt this morning but it now pales in comparison :)ReplyCancel

  • April 22, 2015 - 2:59 pm

    Mandy's Recipe Box - I love a good granola recipe and this looks perfect. Thanks!ReplyCancel

  • April 22, 2015 - 9:27 pm

    Andrew Frishman - Mnnn… I LOVES me some homemade syrup!

    And where’d you get that spile and spigot?ReplyCancel

  • April 22, 2015 - 10:30 pm

    Aimee @ Simple Bites - You have no idea how happy it makes me that you produced your very own syrup for this recipe! I think that is a first for this cookbook. Hats off to you.

    We’re pretty granola obsessed here. I can’t keep up with how much my kids will eat, honestly! My next recipe to try is the one from Food52’s Genius Recipes. Have you seen it? It’s another maple granola. :)

    Thanks for a lovely post and the cookbook love. It’s most appreciated. xoxReplyCancel

    • April 25, 2015 - 8:49 am

      Brian @ A Thought For Food - HA! Well, you definitely inspired me to do it with all of your posts on it!

      I haven’t seen that recipe but now I’m totally going to check it out!!!ReplyCancel

  • April 23, 2015 - 11:04 am

    Brenda @ a farmgirl's dabbles - I can’t eat anything but homemade granola, spoiled by its wonderfulness. This looks truly lovely, and so does this cookbook.ReplyCancel

  • April 23, 2015 - 10:18 pm

    Nik@ABrownTable - Brian, was that easy to do, make your own maple syrup, that is? I’m fascinated with learning how to do that. Aimee’s book is on my list of reads to order.ReplyCancel

    • April 24, 2015 - 6:54 am

      Brian @ A Thought For Food - Nik – It was really easy, once it’s tapped, the sap just flowed out. The most tedious part is boiling it down, but it was definitely worth it.ReplyCancel

  • April 24, 2015 - 12:06 am

    Susan Lightfoot Moran - This granola has such a rich, lush look to it, I need that book!ReplyCancel

  • April 25, 2015 - 12:17 am

    Adri - This granola sounds wonderful. I bet I could eat the entire batch!ReplyCancel

  • May 9, 2015 - 10:05 pm

    Weekend links and photos | Simple Bites - […] Maple, Fruit and Nut Granola :: A Thought for Food […]ReplyCancel

  • July 12, 2015 - 4:30 am

    thefolia - I dream of many things like owning a plot of land with an edible garden…now I will dream of maple trees. How amazing to eat your own maple syrup that you tapped…do enjoy!ReplyCancel

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  • April 20, 2015 - 1:27 am

    Liren - I’m ready to go back, what do you say? Brian, it was SO good to see you and to be able to spend time with you in the bayou. What an incredible experience – which you’ve captured just perfectly. I’ll think of you and all our tastemaker friends whenever I see a bottle of Tabasco!ReplyCancel

  • April 20, 2015 - 9:42 am

    Tieghan - What amazing photos and what an amazing trip!! Also, who could not love Tabasco? It’s my favorite!ReplyCancel

  • April 20, 2015 - 12:24 pm

    Heidi @foodiecrush - Wow, your documentary photos tell such a beautiful story. I followed your and Liren along on Instagram, and almost felt like I was there too. Looked like a great, SPICY, trip. Oh, that crab!ReplyCancel

  • April 20, 2015 - 10:26 pm

    Brenda @ a farmgirl's dabbles - This looked like such an incredible trip – I sought out Instagram photos while this was going on, so interesting and beautiful and delicious. Wonderful silent recap. Love the B&W’s that you mixed in.ReplyCancel

  • April 21, 2015 - 3:53 pm

    Liz @ The Lemon Bowl - This is one part of the country that is on my bucket list. Loved seeing it through your lens!ReplyCancel

  • April 21, 2015 - 6:57 pm

    Bit By a Fox - Gorgeous shots, Brian! So great to have met you an to have the opportunity do this together!ReplyCancel

  • April 23, 2015 - 8:09 pm

    sue|theviewfromgreatisland - I want to do this SOOOO badly – what an experience!ReplyCancel

  • May 18, 2015 - 12:02 am

    Smokey Shrimp Burgers with Fried Oysters » A Thought For Food - […] You can check out my recap from my trip to visiting Tabasco here. […]ReplyCancel

  • June 29, 2015 - 12:02 am

    Watermelon Shrub Spritzer » A Thought For Food - […] can check out my recap from my trip to visiting Tabasco here and my recipe for Smokey Shrimp Burgers […]ReplyCancel

  • July 22, 2015 - 1:16 pm

    Charred Corn and Mango Salsa + Plantain Chips » A Thought For Food - […] can check out my recap from my trip to visiting Tabasco here and my recipes for Smokey Shrimp Burgers and a Watermelon Shrub […]ReplyCancel

Spring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.net

Steam clouds the kitchen windows so much that I can no longer see outside. On the stove, water boils violently in a large pot. I put my cold hands above it and goosebumps immediately form all over my arm. The front burners are at work on the asparagus, peas and garlic (oh, so much garlic) and the aroma is equally satisfying. All day, I’ve been anticipating this dish: a big bowl of linguine in a creamy carbonara sauce. I’m usually pretty good at restricting my pasta consumption to a couple times a month and typically it’s freshly made. But I’m not in the mood to fuss over dough, so a box of dried pasta will have to suffice.

I’d been eying a carbonara recipe from the gorgeous new book from Teri and Jenny that focuses on various ways to prepare eggs. I love eggs in all forms: poached, scrambled, fried, deviled, even pickled. But, for me, eggs are a breakfast food (with the exception of a salad niçoise, one of my favorite summer lunch or dinners). I don’t go to eggs for a quick weeknight meal. Tonight, however, I’m going for it. Thanks to their book, The Perfect Egg, I’m preparing my very first carbonara. Working with eggs has never freaked me out. I make aioli all the time, so I’m not sure why it’s taken me this long. Whisking together the sauce isn’t complicated, just be sure to remember to reserve some pasta water (I almost spilled it all out in the sink).

Some lemon juice squeezed in at the end takes this from being a stick-to-your-guts kind of meal (ideal for some of those blizzards we got hit with back in February) to something perfect for a cool spring night.  Not to mention the bright green on top of the pasta. Just a reminder that we’re getting closer and closer to summer.

Spring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netView full post »

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  • April 13, 2015 - 7:06 am

    Sara @ Cake Over Steak - I love this twist on carbonara! So perfect for spring.ReplyCancel

  • April 13, 2015 - 9:00 am

    Brenda @ a farmgirl's dabbles - Super lovely spring carbonara. I need to check out that book, love everything about eggs!ReplyCancel

  • April 13, 2015 - 9:13 am

    Tieghan - Nothing beats a good carbonara. Nothing!! But umm?? Past only a few times a month?? You are crazy! LOL!

    I have to check out that book, been eying it for weeks! :)ReplyCancel

  • April 13, 2015 - 12:17 pm

    Naomi - Oh, how I love this creamy bowl of spring goodness.ReplyCancel

  • April 13, 2015 - 1:34 pm

    Brandon @ Kitchen Konfidence - Gorgeous! My fridge is stocked with spring produce just dying to be made into this pasta :)ReplyCancel

  • April 13, 2015 - 8:42 pm

    Kelly - I love all of the spring vegetables in this pasta dish. I wish I could eat a bowl of it right now. How did you cut the asparagus?
    Beautiful photos!ReplyCancel

  • April 13, 2015 - 8:59 pm

    Nutmeg Nanny - I have never made a traditional carbonara but it’s a favorite of mine to order when I’m out. Love the addition of asparagus and lemon to make it nice and light. Hooray for the exit of heavy winter food and the entrance of light spring time dishes.ReplyCancel

  • April 13, 2015 - 9:27 pm

    Andrew Frishman - MMnn… I do loves the Carb-o-naraReplyCancel

  • April 13, 2015 - 10:52 pm

    Sheryl @Lady Behind The Curtain - Awesome recipe! It looks delicious :)ReplyCancel

  • April 13, 2015 - 11:40 pm

    The Kitchen Scout - Love these photos. Can’t wait to try this recipe.ReplyCancel

  • April 14, 2015 - 6:30 am

    Sandra Lea - What a beautiful spring time pasta. I have always associated carbonara with bacon, so nice to have this option.ReplyCancel

  • April 14, 2015 - 11:20 pm

    Elizabeth - This is just too pretty. All that vibrant green, in between hearty, eggy noodles. I’d love a bowl, in any weather!ReplyCancel

  • April 20, 2015 - 10:08 am

    bev @ bevcooks - Thiiiiiiiis is perfection!ReplyCancel

  • April 23, 2015 - 1:09 pm

    Manory Giertler - Beautiful photos and recipes.ReplyCancel

  • April 24, 2015 - 6:13 pm

    Green with Hunger | Buoy. - […] Spring Pasta Carbonara from A Thought for […]ReplyCancel