No Bake Sesame Granola

At times, I wonder if I am the only person who loves to curl up with a bowl of yogurt with granola and peanut butter. I like to wake up, throw them in a bowl and read the news while sipping a cup of coffee. For me, it’s a healthy comfort food and makes me feel at home wherever I’m residing.

Since I moved to China, I haven’t been able to find granola in the supermarket. I’ve gotten used to walking through the cereal aisle, and picking up a bag of Bear Naked Honey Almond Granola. Then, I would walk to the dairy aisle and grab the thickest Greek yogurt. Now, I don’t have those luxuries anymore, but that is okay. I need to find a way to make a new way to make my comfort food.

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Last week, I found walnuts and whole oats in the grocery store. I said to myself “This is my opportunity to make the best granola ever!!”. Without doing any research on if it was possible for me to make granola without an oven, I bought a small bag of walnuts and a large container of oats.

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After my impulse buy of walnuts and oats, I searched to see if anyone had made granola without an oven. I came across  no bake vegan recipes. All of them looked delicious, and I am still willing to try them, but I didn’t have any vegan-friendly ingredients. I decided that I should find steps in granola recipes that didn’t require an oven. Two techniques I found were the toasting of the outs, and the melting of peanut butter and honey. I thought toasting the walnuts and the oats would help create a crunchy texture. Melting the peanut butter and honey together just looked delicious.

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Despite some doubts, and dealing with a crappy frying pan,  it turned out well. The oats had a nice crunch and the sesame oil gave it a nuttier flavor. It wasn’t too sweet and would definitely pair well with yogurt.

sesamegranolacollage

 

 

No Bake Sesame Granola
Print Recipe
A very nutty granola recipe that doesn't require an oven. It can be served with yogurt or ice cream.
No Bake Sesame Granola
Print Recipe
A very nutty granola recipe that doesn't require an oven. It can be served with yogurt or ice cream.
Ingredients
  • 1 cup whole oats
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut butter
  • 1/2 cup chopped walnuts
  • 3 tablespoons honey
  • 1/2 teaspoon salt
Servings:
Instructions
  1. Chop the walnuts into small pieces. You can also use pre chopped walnuts if you have them.
  2. In a bowl, microwave the honey and peanut butter for one minute. Take the bowl out of the microwave, then thoroughly mix the honey and peanut butter together.
  3. Next, to make the cooking a little easier, place the oats and walnuts in seperate bowls. Place those ingredients, along with the penut butter and honey mixture, beside your stovetop. Take a foot long sheet of aluminum foil, or parchment paper,and place it on a countertop. The granola will be placed on the aluminum foil after it's fully cooked.
  4. Warm your pan on low heat and add the oats and walnuts. Make sure to sure them consistently while they are toasting.
  5. After the oats and walnuts are toasted, add the sesame oil. Move the ingredients around the pan for about one minute.
  6. Then, add the honey peanut butter mixture and the salt. Fully coat the oats and walnuts with these ingredients.
  7. Transfer the granola to the piece of aluminum foil, or parchment paper, and spread it out. Allow the granola to cool for five minutes before serving.
Recipe Notes

Store the granola in an air-tight container. It will hold for one week.

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Simple Teriyaki Chicken with Red Cabbage and Broccoli

Since I’ve settled into my apartment, I’ve wanted to experiment with some new recipes. There is something about being in a new kitchen that makes me want to grab a notebook and write down ideas for recipes. I’ve wanted to perfect some old recipes as well. I found in one of my notebooks a recipe for teriyaki chicken that I made three months ago. The last time I made it a friend spent the night at my old apartment. So, as soon as I saw it a flood of memories washed over me. That has to be my favorite part about cooking; stumbling upon old recipes.

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Also, I’ve been wanting to experiment with new sauces. Originally when I made the teriyaki sauce, I didn’t use cornstarch or any thickening agent. I liked that sauce but it was more of a marinade. I will definitely use it in the future, but it wasn’t what I wanted for dinner. I wanted that thick, sweet sauce that you get at an Asian restaurant in the mall, of course, with less sugar. I decided that the best thing for me to do was to combine the marinade with a thickening agent. I went with cornstarch and the fat from the chicken to give the vegetables a little extra flavor. Plus, I don’t like to waste food. I always try to reuse ingredients and throw only what I need to away.

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I found this recipe at just the right time. I needed a chicken recipe that was simple and would challenge me to cook in a different way. It had to last for more than a day and would actually taste good the next day. I hate it when leftovers don’t taste good. It is the worst. I was able to take my old recipe, update it and make enough food to last for three days.

teriyakichickenpic1

teriyaki-chickencollage

 

Simple Teriyaki Chicken with Red Cabbage and Broccoli
Print Recipe
Servings
6 people
Servings
6 people
Simple Teriyaki Chicken with Red Cabbage and Broccoli
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 6 chicken breasts cut into half inch slices
  • 1/2 head red cabbage shredded
  • 2 heads broccoli cut into small pieces
  • 4 garlic cloves minced
  • 1 inch slice ginger minced
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 tablespoons water
  • 4 tablespoons honey
  • 2 tablespoons cornstarch
  • 2 cups cooked rice optional
Servings: people
Instructions
  1. For the marinade: In a large mixing bowl whisk together the soy sauce, rice vinegar, water, honey, garlic and ginger. Then, add one tablespoon of the cornstarch. Whisk the ingredients together one more time. The marinade should look cloudy.
  2. Add the chicken to the marinade and let it sit for at least five minutes.
  3. Once the chicken is done marinating, place it in an oven safe dish and let it bake for an hour at 170 degrees Celsius. *
  4. When the chicken is thoroughly cooked, place the chicken in a bowl and leave the juices from the chicken in the dish.
  5. Next, strain the juices from the chicken into a bowl. This will be made into a sauce.
  6. In a frying pan, on medium heat pour the juice from the chicken in the pan. Add in the other tablespoon of corn starch and quickly whisk it around. When it’s done, the sauce should bubble up and not look lumpy.
  7. Place the vegetables in the pan with the sauce and toss them around for two minutes. You’ll know when it’s done when the cabbage should be a light purple color and the broccoli should be greener.
  8. Once the vegetables are done, remove them from the heat. When plating the dish add a little extra sauce from the pan on top of the chicken.
Recipe Notes

I cooked the chicken in a convection oven. If you cook it in a regular oven, it may cook in a shorter period of time.

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