Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

on April 9, 2013

I tried some new recipes today.  First, I made energy bars from an Ellie Krieger recipe.  Instead of baking the whole mixture in a pan, I made them into cookies.  I also substituted honey for maple syrup, and I forgot to add the powdered milk.  I like little snacks I can bring in the car.  My father-in-law’s birthday is also coming up and I’ve been making different goodies to send him.  The energy bars are sturdy and hopefully will mail well.


While I made a mess going on in the kitchen, I made Cherry Nut Granola.  The secret ingredient is an egg white, to make the granola stay clumpier.  It worked great!  The other recipes I’d tried involved using more sugar and sticky ingredients, which made the granola heavier.


I used the oats, coconut and wheat germ for the energy bars and granola, that I’d ordered from my local food co-op.  In keeping with that theme, we had broccoli cheddar soup for dinner, using up the stems from the organic broccoli.  I loosely followed a Pioneer Woman recipe I found online.  I didn’t use as much butter or half and half, and threw in a couple of carrots.  I want to try it again with cauliflower, and maybe not puree it as much.  (I blended it this time because there were so many broccoli stems, and hubby will eat broccoli but not stems, so I had to disguise the ingredients.)



One response to “

  1. Lisa Gale says:

    That’s a really good idea for using up stems!! I try and sautee them when I am just making broccoli as a side. But I never use the stems when I add it to a dish and hate throwing them away!

    And I think you need to have a booth at the fair – combining Percy’s Kitchen and Diane’s Kitchen, it is like a treat fest for all!!!

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