Potato Latkes with Homemade Applesauce

Who says it has to be Hanukkah to make latkes? Ok, maybe Jewish people do... but I say make them any time. Because they are delicious. And easy. And fulfill my craving for "bad" food today but aren't the worst thing I could put in my body so I figure it's okay.

A soon as fall weather hits I feel the urge to hibernate. This manifests itself in no motivation to work out. I usually go for a run a few times a week in the evening after Parker goes to bed. But now that it's getting cold and dark in the evenings all I want to do is sit on the couch and watch all TV. I thought I'd trick my body today and got up early to work out. The result was a craving for chips and McDonald's all day. So, sure, these latkes are pan-fried in oil but they are infinitely better than scarfing a Big Mac. And I can can still face myself in the morning.

I've made latkes once before years ago. I think the recipe was from Food That Really Schmeks. They were not nearly as good as these. These latkes hold together easily, cook quickly, and get perfectly browned and crisp on the outside and soft on the inside. To be honest, I've never had potato latkes aside from the two times I've made them, but I feel these are the ideal and all future latkes will be compared to this recipe.

 HOMEMADE APPLESAUCE

This is a bit of a joke of a recipe. Chop some apples into large chunks and throw into a pot- you can forgo peeling them- cook with a splash of water and a sprinkle of sugar until soft. Puree using an immersion blender, food processor, or regular blender.

If not serving with latkes you can throw a cinnamon stick in while the apples are cooking. Or just sprinkle on some cinnamon after. This stuff is way better than the jarred applesauce at the grocery store- it's a staple in my house during cold weather.

ADAM AND MAXINE FAMOUS LATKES via Bon Appetit

I modified the recipe slightly. Of course. I didn't peel the potatoes. Part laziness, and partly from a health standpoint- the skin has all the fiber. Didn't seem to affect the recipe at all. I used the potatoes I had- just regular white potatoes rather than Russets. And next time I would use less salt. The recipe calls for 2 1/2 tsp kosher salt. I used 2 tsp and found them a bit too salty. A food processor with a grater attachment makes quick work of grating the potato and onion. The onion will still make you cry though.

Fresh Corn Soup

Guys. It's corn season! Oh my gosh I love fresh corn from the farm market. And I mean fresh. Sometimes, if you're there at the right time, at the market we go to close by home they open up the bay doors and dump in some corn fresh from the field. Literally just picked. It doesn't get any fresher than that unless you grow it yourself, does it?

But then I get tired of grilled corn. Enter Gwenyth Paltrow's Corn Vichyssoise. I'm going to go out on a limb and say I actually like this soup better than just the corn itself. It doesn't get stuck in your teeth and spray the person sitting across from you when you bite into it. Unless you are sitting across from a 3-year old who thinks it's funny to blow raspberries with his mouth full sometimes. Yep, we're working on it.

The last step in this recipe is to strain the soup through a sieve. Don't be tempted to skip this part. This is what makes the soup velvety and creamy. There is no dairy in this soup (unless you sub butter for olive oil, cause corn and butter are BFFs. Oh, and omit the creme fraiche topping) but you'd think it was made with cream. Like the Parsnip, Apple and Brie soup I made before, the creaminess comes from a potato. Amazing.

This past week when I decided on a whim to make this I didn't have any regular potatoes or leeks, but I did have sweet potatos and onions. Turned out great too. Also, vichyssoise refers to a cold soup, but I just can't get into that. I eat it warm. Either way, go make this now before corn season is over. It's like summer in a bowl.

No, seriously, you're still here? Get to it!

Get the recipe:

GWYNETH PALTROW'S CORN VICHYSSOISE

via Bon Appetit

One Year Ago: Lentil Brownies (aka Special Brownies)

Two Years Ago: Cacio e Pepe

Three Years Ago: Vanilla Iced Coffee + Ham, Swiss and Asparagus Crepes

Chocolate Pudding

There's this funny story my aunt tells about when my cousin was little and had a just started school. My aunt was being all good-mom and making cookies to put in her lunch. But my cousin kept asking for cookies like the other kids. My aunt couldn't figure out what type of cookies the other kid's moms were making that were so good. Until one day at the grocery store my cousin pointed out the cookies she wanted. Chips Ahoy. Like the other kids. Annnnnd.... *face palm*

Kids don't get it. Homemade cookies are better. As is homemade pudding. Yes! You can make it! In under 10 minutes, no less. This is a dairy-free version as Tyler is still off dairy for another week. I actually think it is better with almond milk. Nuttier, if you will. However. If you needs you some puddin' right now and all you have is regular milk, have at 'er.

Note:  The photo has Skor bits sprinkled on top. Toasted almonds would have made more sense for a garnish. But I didn't have any. Go for the Skor bits if you don't need to eat dairy-free. They delightful. 

One Year Ago (I am really behind on this... bear with me here)

My Father's Daughter Book Recipes

Parker's Birthday Cake

Fried Udon Noodles

Thanksgiving + Post-Thanksgiving Review

Lentils with Chorizo, Brussels Sprouts, Balsamic

Apple Cheddar Soup

Two Years Ago:

 Broccoli Salad

Moroccan Chicken and Eggplant

Fresh Pea Pesto (Labour Pasta)
Squash, Roasted Garlic, Canellini Bean Spread
Oven Baked Breaded Shrimp
Kale Chips
Death Boats to Hades (Jalepeno Poppers)

CHOCOLATE PUDDING

Serves 4

Adapted from The Kitchn

If using sweetened almond milk (it will probably be called "Original"), half the sugar in the recipe. 

• 2 cups almond milk or cow's milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brown sugar
• 3 tbsp cornstarch
• pinch salt
• 1 tsp vanilla extract

Heat milk in a saucepan over medium heat until steaming and bubbles form around the outside of the pot. Whisk together cocoa, sugar, cornstarch in a medium bowl.

Add 1 cup heated milk to the bowl with the dry ingredients and whisk until smooth. Pour back into pot with remaining milk and add vanilla. Cook until thickened, whisking constantly. This will only take a couple of minutes.

Pour pudding into the same bowl you were already using and cover with plastic wrap directly on the surface of the pudding to avoid pudding skin*. Refrigerate until cooled enough to eat, or a few hours until cold, depending on your preference and need for pudding gratification.

Wasn't there a Seinfeld episode where Kramer was going to sell pudding skin? Maybe I'm making this up. Either way... ew.

Cleanse Day 4

I have decided that this cleanse is going to last a total of 4 days. That's the better part of a week. I can't avoid dairy all weekend. I just can't. Plus, as you will see in my upcoming Bookmarked This Week post, there are just too many good things I want to make and eat this weekend (where to begin!?! Perhaps with one of these epic grilled cheeses).

So. With Day 4 behind me, hello coffee this morning! I think if I was giving up coffee and dairy and such for good would actually be easier, but knowing that there is an end in made it really tough. I knew this already, but this week confirmed it- I have an all or nothing mentality. Tyler can attest to that. My mantra is "If you going to do something, do it right or not at all". Type A much?

Thursday Day 4

Breakfast: Smoothie with strawberries, kale, avocado, protein powder, almond milk. Herbal tea.

Lunch: Crispy Potato, Onion and Mushroom Rosti. This, as you can see from the terrible photo, turned out more like a hash than a rosti (which should be like a giant, crispy potato pancake the photo in the link to the recipe is way more appetizing). Next time I will use a non-stick skillet rather than the cast iron pan. Still delicious either way though.

Snack: Carrot Cake (see Day 3) and tea.

Snack (yes, again): dark chocolate

Dinner: Left over Black Bean Taquito (Day 3) and left over fried rice (Day 2). More carrot cake. And more dark chocolate. Doh.

Cleanse Day 3

Yesterday was pretty easy. I think maybe already by body has stopped crying out for coffee and milk. I went to Zumba last night and I had tons of energy. I think I may make it the week.

I thought that I would feel like something was missing in our dinner of Black Bean Taquitos, but I made a quick salsa and avacado spread to dip them in and they were just fine. However, next time I make this recipe there will be cheese involved, and probably sour cream too.

Wednesday Day 3

Breakfast: Smoothie with protien powder (it was whey which is dairy, but I attribute this to my sanity yesterday), 1/4 avacado, 1/2 cup berries, kale, almond milk. Tea to drink.

Lunch: Egg salad sandwich on whole grain bread. Egg salad made with 3 eggs, 1 finely chopped celery stalk, 1 finely chopped dill pickle, 1 tbsp pumpkin puree, 1 tbsp mayo, 1 tsp Dijon mustard, salt and pepper.

Dinner: Black Bean Taquitos (recipe below) with salsa avacado dip. For dip mash 1/2 an avacado, add 1 tbsp salsa, a squeeze of lime juice, salt and pepper.

Dessert: Healthy Carrot Cake from Cook Yourself Thin on The Food Network, 1/2 kiwi, piece of dark chocolate. I know there is sugar in this cake, but there is no dairy (I didn't make the icing) and it has heart healthy nuts. Plus, I really needed to bake something... again, a sanity issue. I halved the recipe and baked it in 4 mini loaf pans for 25-30 minutes.

BLACK BEAN TAQUITOS

Sprinkle in some cheese before rolling the taquitos if desired.

• 1 onion, small dice
• 2 cloves garlic, minced
• 1 red pepper, diced
• taco seasoning or make your own- i.e. chili powder, cumin, corriander seed, garlic powder, oregano, cayenne
• 1/2 can black beans, rinsed
• 1/4 cup pumpkin puree
• 4-5 canned plum tomatoes, crushed (I just squeeze them in my hand into the pan)
• 1 tbsp chopped flat leaf parsley
• salt and pepper
• 6 small whole wheat tortillas

Preheat oven to 425 degrees F.

Heat a large skillet with olive oil over medium heat. Add onions and garlic, saute 2 minutes. Add red pepper, saute until vegetables are soft. Add taco seasoning, stir to combine. Add black beans, pumpkin, and tomatoes, heat through. With a potato masher, roughly mash the black beans. Remove from heat and add the parsley. Season with salt and pepper.

Add about 1/4 cup of bean filling to the bottom third of a tortilla. Roll, ensuring the filling all stays in the tortilla. Place on a baking sheet. Once all tortillas are filled, bake in the middle of the oven 15 minutes, or until taquitos are golden brown.

Cleanse Day 2

I'm now onto day 3 and I think this must be the longest in my life I have gone without dairy. All I can think about is cheese. Is this what quitting smoking feels like? Dang, quitting cheese... I mean smoking... is tough work.

Yesterday I realized when I got to work that I forgot to pack some dark chocolate. The only treat I get all day. That I was looking forward to all day. AHHHH! Sorry, but apples just don't cut it. On the plus side, I wasn't as starving day 2 as I was the first day.

I was, however, worried that I would be unable to refuse a leftover Easter cupcake at my parents when I dropped Parker off before work. I actually mulled over this scenario the whole drive there and decided that I literally have no will power and would eat the cupcake. Which lead to a fantasy of biting into the strawberry cupcake, what it would taste like, the smooth buttercream, dense cake.

So that just got awkward... Anyway, this whole scene that I worked up in my head did not occur so the cleanse is saved!

Tuesday Day 2

Breakfast: Egg over easy cooked in olive oil on whole grain toast. Carmel Rooibos tea with lemon

Snack: I planned on having a smoothie but didn't have time

Lunch: Brussels Spouts Fried Rice with Crispy Cauliflower from Serious Eats. This was quite good, but did require some hot sauce in my opinion. The good thing about Asian food is you don't feel like you are missing out on something (i.e. CHEESE).

Snack (2pm): Roasted Madras Chickpeas and chai tea with honey

Snack(4:30pm): Half a peanut butter and jam sandwich on whole grain bread

Dinner: Leftover whole wheat pasta with Braised Broccoli and Tomato Sauce and an apple. I think the sauce is better the second day.

Snack: Egyptian Licorice Tea. This tea is delicious and naturally sweet. It's my fave.

Cleanse Day 1

I feel like I have been on steady diet of bread, eggs, and cheese for the last while, even before Easter. So I have decided this week to do a "cleanse". I've made up my own rules, hence the quotation marks. No dairy, no sugar other than a little dark chocolate, eat whole grains, little meat, and no coffee. Today is day 2. Somebody shoot me.

Why am I doing this if I am miserable? Because I feel unhealthy, but mostly because now that I have started I want to see if I can really go a whole week following these rules. I am guilty of being hypocritical- on hand I can't understand why people say, can't stop eating chips when they are on a diet or quit smoking, but on the other hand I have never actually finished a diet of my own. Yikes. So caffeine headache be damned, I'm going to finish out the week. I'm hoping I'll see a payoff- better skin, shiny hair, more energy. Or at the very least have better poops (sorry, had to go there). Something at least.

In preparation, I read through The Food Lover's Cleanse from Bon Appetit and The Vegan Experience on Serious Eats. I figure if these people who work in the food industry can do it, so can I for a week. I will post if not every day, every couple of days at least.

Monday Day 1

Breakfast: Oatmeal with dried cranberries, cinnamon and almond milk
Rooibos tea with lemon

Snack: Smoothie with 1/2 banana, 1/2 kiwi, 1/4 avocado, kale, almond milk, handful bran cereal (next time I will add berries- it wasn't sweet enough)

Lunch: Rice paper rolls filled with carrot, cucumber, red pepper dipped in Thai sweet chili sauce

Snack: Chai tea with honey, Roasted Madras Chickpeas, 2 crackers (not whole grain, sadly) with tuna salad (tuna, pumpkin puree, mayo)

Dinner: Whole wheat pasta with Braised Broccoli and Tomato Sauce, 1 slice (white!) bread dipped in olive oil and balsamic vinegar

Snack: dark chocolate and 1/4 whole wheat bagel with jam

So I was basically starving all day yesterday despite eating all that food above. I think I have a problem with deprivation and my brain is trying to trick me into eating some cheese. Also I had a headache all day probably due to lack of caffeine. This gets easier, right? The pasta for dinner was okay, but next time (haha there will be no next time) I would use my Roasted Vegetable Sauce.

Perfect Overnight Oatmeal

Overnight oatmeal + Tassimo coffee = out the door with a hot breakfast and caffeine in less than 5 minutes.

Alright, so I know oatmeal isn't all that time consuming to make, but do you have 10 minutes to boil and stir before heading out to work? I don't. And I only work part time.

I start work at 8am on Sundays. Which means I wake up at 7:00 in order to be out the door by 7:20. I refuse to get up any earlier than 7. It's just not right. So I need a breakfast that can be cooked and eaten in less than 5 minutes, or can be warmed up at work. There's always Timmies, but I don't want to endure their coffee just for a bagel that sometimes they forget to toast.

I used to bring dry oatmeal and add hot water from the water cooler (is that an oxymoron or something? Hot water from the water cooler?), but it was never quite right. Sure, it was hot and ready (my fave, lol) but that is more like oats in hot water than oatmeal. There is a difference.

I'm giving a recipe, but it's really more a guideline. Tonight as I'm writing this, I am eating oatmeal that I mixed this morning to bring to work for dinner (somehow we are out of bread and crackers, my usual go to's if I can't find something to bring for lunch), and I added dried cranberries, candied ginger, walnuts, and cinnamon. I'm hoping it will keep me full long enough to avoid a vending machine visit at 10pm. 'Cause that's never pretty.

One Year Ago: Creamy Mushroom Fettucine with Spinach

Two Years Ago: Nada. I was newly preggo. 'Nuff said.

PERFECT OVERNIGHT OATMEAL

An Amy Original

Serves 1

• 1/2 cup old fashioned rolled oats (don't use quick-cooking!)
• water
• spices i.e. cinnamon, pumpkin pie spice, nutmeg, etc
• any combination of add ins: dried cranberries, nuts, seeds, raisins, chopped fruit, frozen berries (no need to thaw), pumpkin puree, chopped crystallized ginger, etc
• milk to serve, if desired
• sweetener to taste, if desired (maple syrup, honey, brown sugar)

Place oats in a bowl or to-go container. Add enough water to just cover oats. Stir in any spices and add ins. Cover and place in fridge overnight. In the morning microwave until hot. Add milk and sweetener if desired.

New Tag: Cook Once Eat Twice

I have added a new tag to some previous posts, and to this new one. Cook Once, Eat Twice. It could be called Cook Once, Eat a Bunch of Times but that was too long.

I love it when I can use up leftovers in a new way. It makes meals so quick and easy. So why not plan meals to have left overs to re-invent the next night? I'm not talking my step mom's classic "casserole". Growing up when we were having "casserole" it meant leftovers mixed into rice and warmed up in a casserole dish.

So today's recipe is a roasted vegetable puree that can be made in to many other meals. Or just mix a little into whatever you are making- I mixed some into Bolognese sauce last night and nobody was the wiser. Since Tyler doesn't read this blog (because he says "he lives it"), it's still our little secret.

ROASTED ROOT VEGETABLE PUREE

Adapted from Sweet Potato Chronicles

The vegetables and their amounts are a rough guide- use which ever vegetables you like, but ensure they all have roughly the same cooking time. 

To peel celery root, use a knife to take off the outside 1/4-inch all around the vegetable- the skin is too tough to use a peeler. The squash and sweet potato aren't peeled as the skin adds more fiber and nutrients, and it get soft in the oven and pureed anyway.

• 2 carrots, scrubbed and chopped into large pieces
• 1 medium celery root (celeriac), scrubbed, peeled, and chopped into large pieces
• 1/2 medium butternut squash, scrubbed and chopped into large pieces
• 1 large sweet potato scrubbed and chopped into large pieces
• 1 large parsnip, peeled and chopped into large pieces
• 1 large onion peeled and quartered
• 3 cloves garlic, unpeeled
• olive oil
• 1 tsp dried rosemary
• salt and pepper
• 3 cups chicken stock

Preheat oven to 375 degrees F. Line a large, or 2 small, baking sheets with parchment paper or foil. If using foil spray with cooking spray. Toss all vegetables with a good drizzle of olive oil, rosemary, salt and pepper. Arrange on baking tray so that they are all in one layer. Roast until golden brown on the bottom, about 15 minutes. Stir the vegetables on the tray and return to oven for another 10-15 minutes- until vegetables are golden and cooked through. Allow to cool on the tray 15 minutes.

Peel garlic cloves and discard the peels. In two or three batches, puree vegetables with enough stock to just cover them in a blender until smooth- use water if you run out of stock. Puree can be kept in the fridge for up to 4 days, or frozen in smaller portions for up to 4 months.

ROASTED VEGETABLE SOUP

Add enough water or chicken stock to vegetable puree above to get it to the consistency you want for soup. Heat and serve. With grilled cheese would be nice.

SAUSAGE AND KALE PASTA WITH ROASTED VEGETABLE SAUCE AND FETA

Serves 4

Some white kidney beans would be a good addition as well. Or to make this vegetarian, replace the sausage with beans.

• 500 g dried pasta
• 2 tsp olive oil
• 2 tsp butter
• 1 onion, cut in half and sliced thinly
• salt and pepper
• 2 hot Italian sausages, casings removed
• 1 small bunch kale, washed, ribs removed, chopped
• 1/2 cup feta cheese, crumbled
• roasted vegetable puree
• tomato sauce

In a large pot of salted boiling water cook pasta to al dente and drain, reserving 1/2 cup of cooking water.

Meanwhile, heat a large skillet over medium heat. Add olive oil, butter, onions. Season with salt and pepper. Stir to break up onions into individual strands. Cover for 5 minutes. Remove lid and cook onions, stirring occasionally, until just slightly caramelized. Remove onions from pan and set them aside.

Heat same pan to medium high heat. Add sausage and break up into small pieces with a spatula while it is cooking. Once sausage is cooked through and browned, add kale. Stir and cook for 2 minutes. Reduce heat to medium. Add 2 large ladles of roasted vegetable puree and the same amount of tomato sauce. Stir until heated through. Add pasta and feta. Stir to combine. Add enough pasta water until the sauce is the consistency you want. Serve with a little more feta crumbled on top if desired.

Fried Udon Noodles

These noodles are my favourite. Udon noodles are thick, slightly chewy noodles. I think they hail from Korea, but correct me if I'm wrong. When I was in backpacking in Australia at 18 I stayed in Melbourne for a couple of months and there was a small Asian restaurant down the street from our hostel. My friend Liz and I would go there once in a while when we were feeling flush (which was not often when backpacking, to be honest) and I would always order the udon noodle dish with chicken. Liz would order vegetarian. Either way it was delicious. This is my attempt to recreate it. It's close. I think. It's been 10 years.

I've had a hard time finding udon noodles here. They finally carry them at Zehrs (aka Loblaws for other folks) and they were on sale a few weeks ago for $1.00 each. Score! One package will serve one of me, perhaps two of you if you don't eat as much as I do, which is entirely possible since I eat a lot.

One Year Ago: Broccoli Salad 
Pasta with Pea Pesto

FRIED UDON NOODLES

Serves 1

Adding some chicken, shrimp, tofu, beef or pork would be delicious and make this a more filling meal for dinner- I made it for a quick lunch here so I didn't use any of that. The vegetables can be whatever you have available.

• 200 g udon noodles
• 1 tsp canola oil
• 2 cremini mushrooms, sliced
• handful shredded cabbage (I shredded 2 brussels sprouts which I had in the fridge)
• 1/4 cup peas
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tsp brown sugar
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 green onion, sliced
• sesame seeds, for serving

Pour boiling water over noodles, let sit for 1 minute, then drain and set aside. This is to loosen them from being vacuum packaged.

Mix together soy sauces, sugar, vinegar, sesame oil in a small bowl. Set aside.

Heat oil in a frying pan over medium high heat. Add vegetables, stir fry for a couple of minutes. Add noodles, fry a couple more minutes. Add sauce, fry 1 minutes until sauce thickens slightly and is bubbling. Serve sprinkled with green onion and sesame seeds.

Bulgar Salad

The snow is almost all melted. I even opened some windows in the house for a couple of hours yesterday. This makes me want salad. I made this tabbouleh-inspired salad for lunch yesterday and it was the perfect foil to the warmer weather.

Tabbouleh is a Middle Eastern bulgar, parsley, and mint salad. I added some chickpeas and black beans as I had some in the fridge that needed to be used up, plus some red pepper and cabbage. The dressing is a lemon vinaigrette that is my go to for any salad. Keep this one in your back pocket.

See that green stuff on top of the salad in the photo? Looks fancy, right? Those are pea shoots. These are a revelation. It's just sprouted peas- as in, if you planted them in the garden you'd get a big bean stalk. I didn't know you could eat them just after they've sprouted. They taste like spring. Tender, crunchy, juicy, and refreshingly pea-y. We got them in our food box delivered from Pfennings this week (remember this post about local food? Now that I live in the boonies, having it delivered is easier than driving into town to pick it up every week). I've been picking off leaves and eating them like candy all week. If you do one thing this weekend, go find some pea shoots. Bonus points if you grow them yourself.

Pea Shoots growing in their little tray of dirt. See the little peas they are sprouting from?

BULGAR AND CHICKPEA SALAD

2 servings

• 1/2 cup bulgar
• 1 cup water
• 1/4 small head cabbage, shredded
• 1/2 red bell pepper, sliced thinly
• 1 carrot, sliced thinly
• 1/4 red onion, finely diced
• 1/2 can chickpeas, drained
• 1/2 can black beans, drained (optional)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint
• lemon vinaigrette - see below
• 1 small bunch pea shoots

Combine bulgar and water in a saucepan and bring to a boil. Simmer, covered, 15 minutes. Drain any remaining water and rinse bulgar under cold water. Combine with remaining ingredients. Garnish with pea shoots.

LEMON VINAIGRETTE

Add more olive oil if you prefer it less tangy.

• zest of 1 lemon
• juice of 1 lemon
• olive oil equal to the amount of lemon juice
• 1 tsp Dijon mustard
• 2 tsp honey
• salt and pepper to season

Combine all in a jar and shake. Alternatively, combine all except oil in a bowl and whisk olive oil in a slow stream. Or use a blender.

Oh-Ma-Gah-Good Granola

I've bookmarked and cut out of tons of recipes for granola. I finally made some and I'm sorry I waited so long. I now crave this stuff. This particular recipe- via Bitchincamero, via the New York Times- is so good. Not too sweet due to the olive oil, perfectly crunchy, just a hint of gingery spice. Oh, and maple syrup is one of my favorite things. The granola smells so delicious while it is baking I dare you not to try some every time you take it out of the oven to stir it around (you know, just to make sure it's cooking ok). I eat it with plain Greek yogurt (Astro Balkan Style Yogurt is a good grocery store option) at work as a snack. Actually, I didn't have time to eat a snack at work today. I'm going to have some right now. Out.

OLIVE OIL GRANOLA
Adapted from Bitchincamero who adapted from the New York Times

• 3 cups rolled oats
• 1 cup roasted, salted sunflower seeds 
• 1 cup pecan halves, roughly chopped
• 1/3 cup olive oil
• 3/4 cup maple syrup
• 1/2 tsp. powdered ginger
• 1 tsp. kosher salt
• 1/2 tsp. cinnamon
• 1/2 tsp. cardamom
• 1 cup dried cranberries
  

Preheat the oven to 300°. Mix all the ingredients, except for the cranberries, in a large bowl.

Spread the oats onto a rimmed cookie sheet and bake for 45 minutes, stirring every 10 minutes or so. Remove from oven when the oats are crisp and golden.

Toss with the cranberries and let cool.