Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️

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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. Roughly chop the whole almonds.

3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

8. Do NOT refrigerate

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Recipe: The Only Mac and Cheese Recipe You Need

This one pot recipe is so quick and easy you won’t know what to do with yourself with all the extra time you saved on dinner! On this weeks Kelly and Company I talked about Fall comfort food and shared my top picks along with a few surprising ingredients to take your dish downtown to flavour town! Topping that list is Mac and Cheese.

It’s cheese, pasta, milk, and butter which in my language means Love BUT just when you thought it couldn’t get any better try adding powered mustard. Add in a teaspoon to the cheesy sauce while it’s hot stir and add macaroni. Be prepared for a party in your mouth!

NOTE: Don’t expect to get an overwhelming mustard taste. The acidity cuts some of the creaminess of the mac and cheese and rounds out the flavour. It also adds a slight tang that I think adds a little character to the dish.

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

 Stovetop Mac and Cheese

PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
Serves: 6-8
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (cavatappi)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
4-5 cups freshly-grated sharp white cheddar cheese
1/2 cup freshly grated parmigiano reggiano cheese (optional)

INSTRUCTIONS

• Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.

• Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture begins to simmer.

• Grating your cheese while the pasta cooks to save time and set aside.

• Reduce heat to medium-low and continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.

• Remove from heat, and stir in the cheese until melted. Taste, and season with additional salt and black pepper, if needed.

• Serve immediately, and enjoy hot

TIPS: Always use block cheese for this recipe, and then grate them at home.  Try not to use pre shredded bags of cheese. They have less flavour and don’t melt as nicely as grating your own.

CHEESE SWAPS: Half-cheddar, half-fontina, or gouda, or havarti if you would like a creamier mac and cheese.

Recipe: The Best Cranberry Sauce

This is probably the best and easiest Cranberry Sauce you will ever make. It’s Thanksgiving and as always my family and I give thanks and reminisce about Thanksgiving pasts - but today a bomb shell of truth was dropped directly on me.

Let’s begin by transporting you back to when I was 10-ish, and seated at a table covered in plates of food served family style. My dad at the head of the table, my brothers, sister and I settled on either side while my mom carried over this glorious golden bird. Could this be?

“We’re having turkey.” I mumbled under my breath.

“Maria, did you say something?”

“Is this turkey?” I asked, and a unanimous YES was the response around the table. .

YES! Thanksgiving Turkey - or that’s what I was lead to believe. TODAY I find out it was chicken! (Insert gasp here) CHICKEN! That means I didn’t have turkey until my early 20’s, I know, mind blown! .

This question goes out to all the PARENTS OUT THERE. What untruths have you told your children just so they would eat? Let’s see a show of hands in the comments.

Using only three ingredients, this jewel-toned side will give your main a run for the star of the meal.

Happy Thanksgiving to all! 

The Best Cranberry Sauce

Prep Time:  5 minutes 

Cook Time: 7 - 10 minutes 

Total Time: 15 minutes 

Serves:  8

Author: Mary Mammoliti | Kitchen Confession  

I N G R E D I E N T S

1 orange

1 (12-oz.) bag cranberries

¾ cup sugar

D I R E C T I O N S

Using a vegetable peeler, remove the zest from the orange. Thinly slice the zest and add it to a medium pot along with the sugar, ½ the bag of cranberries and ¼ cup water. Cook this over medium heat, stirring with a spoon until the cranberries have burst and it looks all jammy and wonderful, about 5 minutes. Add the other half of the cranberries and the chopped orange and keep cooking until the cranberries you just added start to burst, about 2 minutes. Remove from the heat and transfer this mixture to a serving bowl (or, an airtight container if you're making it in advance and refrigerate  

MAKE AHEAD

You can make this cranberry sauce five days in advance. The longer it sits the richer the flavour. Place in an airtight container and refrigerate. Give it a quick stir before serving.

Recipe: Creamy Cauliflower Garlic Mash

Comment below if you love mashed potatoes!

What if I told you this wasn’t mashed potatoes. What if I said this warm plate of creamy garlic mash was actually made of cauliflower. Would you try it? Before you rethink your decision, give this recipe a try. Have a heaping spoon with some braised short ribs, or add it as a side with your Thanksgiving feast and lighten things up.

WARNING: Following the consumption of this Cauliflower Garlic Mash there may be sudden outbursts of joy, excessive smiling, and out of control requests for more.

Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Creamy Cauliflower Garlic Mash

 PREP TIME: 15 minutes
Cook TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVES: 4
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 large head of cauliflower, cut into florets
4 cups chicken broth
4 cups water (more if needed to cover florets)
1 tablespoon unsalted butter
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
¼ cup 2% milk
salt and black pepper to taste

DIRECTIONS

1. Place the cauliflower florets in to a large stock pot and cover with the chicken broth and water. Cook for 8-12 minutes or until fork tender. Drain and keep the in the colander and move onto next steps. You want to get as much water as possible out of the cauliflower.

2. Pour the olive oil into the stock pot and sauté the garlic until fragrant. Remove from heat and return the cooked cauliflower back into the stock pot, add milk and butter. Using an emersion blender purée until smooth and creamy. Taste for salt and pepper.

3. Garnish with chopped parsley, drizzle extra virgin olive oil over top and serve warm.

NOTES

Refrain from adding additional butter and/or milk to the mash, it will thin out too much.