Comfort Cooking Abroad

Get a taste of home no matter where you live

Archive for the tag “simple”

Homemade Granola

Cranberry almond granola.

Cranberry almond granola.

Granola is incredibly difficult to find in most countries. If you do find it, it will probably be very expensive. But, with a few inexpensive ingredients, you can easily make your own. It’s simple to alter the recipe to suit your tastes. As long as you include the oats, sugar and oil or butter, you can add or remove items until you have a granola recipe that’s perfect for you.

Ingredients for 1 batch

2 cups rolled oats

1 tsp cinnamon

1/3 cup cane sugar

2 tbsp oil or melted butter

1/2 cup slivered almonds

1/2 cup dried cranberries

There are only a few steps to make granola. Combine everything except the cranberries in a bowl and mix until the oats are evenly coated. Make sure that you aren’t using steel cut oats. Rolled oats work best because they are thin enough to cook quickly.

Spread the mixture on a foil lined baking sheet (you might need to divide the mixture if you have a small toaster oven) and bake at 300 – 325 F  or using both heat sources for five minutes.

After five minutes.

After five minutes.

Stir the mixture on the baking sheet and bake for another five minutes at the same temperature. It might cook more or less quickly in your toaster oven. If you start to smell burning sugar, it’s cooked too long. Sadly, it can go from perfect to burnt in less than a minute,  so keep an eye on the oats. Stir in the cranberries and store in an airtight container.

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Easy Homemade Lasagna

Lasagna and caesar's salad.

Lasagna and caesar’s salad.

One dish I can never find when living abroad is lasagna. For those of us used to buying lasagna noodles, it’s hard to imagine how to make homemade lasagna completely from scratch. But if you can make your own pasta, it’s very easy to make lasagna noodles. Simply roll out your dough and cut out rectangles or squares slightly smaller than your pan (they expand bit when cooked). This way you can even be guaranteed that your noodles will fit perfectly. Let the pasta dry for 30 – 60 minutes and boil. Unless you have a large pot to boil the noodles in, I recommend cutting rectangles instead of squares. It is better not to rinse your pasta after it boils because that will affect the texture, however the noodles will stick together if you don’t separate them. A good way to keep them from sticking together while they cool is to drape the sheets over a spoon set across your sink.

Ingredients for 9 servings

1 batch pasta dough

1 lb ground beef

12 ounces tomato sauce

1 clove garlic

salt and pepper to taste

2 cups shredded cheese

While your lasagna noodles are cooling, brown the ground beef in the pot of your rice cooker set to cook. When the meat is fully cooked, add the tomato sauce, garlic, salt and pepper. Keep the mixture on cook until it is hot and bubbly. Now it’s time for layering. Pour one third of the ground beef mixture into a baking pan and follow that with one third of the cheese and a layer of noodles.

Starting the second layer.

Starting the second layer.

Now add the second third of the meat, followed by the second third of cheese and the remaining noodles. Finish with the remaining meat and cheese.

Put it in your toaster oven at 350 F or using just the bottom heat source for 30 – 45 minutes. All of the elements are already cooked, so we are just looking for the cheese to melt and everything to be heated through. When the top layer of cheese is melted and beginning to brown, you’re all done.

Finished lasagna.

Finished lasagna.

Now comes the hard part. Let it sit for at least five minutes before serving. If you cut into it too soon, it will just fall apart.

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