T. Liu's Famous Granola Recipe

This is Teresa Liu's version of Katie Craven's granola recipe (Katie likes to add in dried fruit, which is a great option, too):

_{- 1 c. almonds (chopped)}

_{- 1 c. pecans (chopped)}

_{- 3 c. oatmeal (quick oats)}

_{- ¾ c. wheat germ (untoasted)}

_{- ¼ c. b. sugar}

_{Stir all together, then add:}

- ¼ c. honey

- ¼ c. canola oil

- ¾ tsp. salt

- 2 tbsp. hot hot water

Mix together, pour over and mix into granola mixture. Spread on lipped pan covered with wax paper. Bake at 250 degrees for 60 min. total, stirring every 20 min. at the 40 min. mark, mix in ¼ c. light karo syrup.

Great with fresh fruit in the morning.

Chinese No-Chicken Salad

I love this stuff. Different roommates of mine have had different version over the years -- this one comes from Stephanie Johnson:

SALAD:

• 1 head cabbage
• 8 Tbs. almonds, toasted (if you please)
  
• 8 tsp. sesame seeds, toasted (if you please)
  
• 4 green onions, chopped
• 2 pkgs. ramen noodles

DRESSING:

• 4 Tbs sugar
• 2/3 cup oil
• 1 1/2 tsp salt
• 6 Tbs vinegar
• 2 spice ramen spice packets (oriental flavor is vegetarian)
  

(Note: I've grilled up tofu before and mixed it in -- this works fine if you want to add more protein to the mix.)

Mix shredded cabbage, green onions, sesame seeds, almonds. Pour dressing over all, sprinkle with noodles.

May substitute Ramen noodles with dry chow mein noodles. May double ingredients for dressing.

Serves 4-6 (depends on the size of the head of cabbage)

Vegetable Enchiladas

A friend in our ward out here, Katie Blakesley, forwarded me this recipe from MarthaStewart.com. We tried it out for our dinner guests tonight and really enjoyed the way it tasted (and that means a lot coming from me because I'm not usually a fan of "red sauce" on enchiladas). Bonus: it can be frozen for up to two months if you store the sauce separately.

Ingredients (serves 8):

• 2 tablespoons olive oil, plus more for baking dishes
• 2 teaspoons ground cumin
• 1/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup tomato paste
• 1 can (14 1/2 ounces) reduced-sodium vegetable broth
• Coarse salt and ground pepper
• 3 cups grated pepper Jack cheese (12 ounces)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 box (10 ounces) frozen corn kernels, thawed
• 6 scallions, thinly sliced, white and green parts separated
• 16 corn tortillas (6-inch)

Directions:

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
   
   
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
   
   
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
   
   
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Note: If you like your enchiladas spicier, add 1/2 tsp. cayenne pepper to sauce.