You were probably expecting a post about the amazing turkey that I cooked over the weekend. Wrong. I don’t do turkey – for two reasons: (1) I don’t have to – my mother (or this year, Grandma) and C’s mother both host turkey dinners and (2) It scares the crap out of me. I have never cooked a turkey – or any big cut of meat, for that matter. I am working up the courage to do it.
My contribution to the Thanksgiving feasts was a Broccoli and Cauliflower Casserole that is absolutely delicious. I will post the recipe this week, if you’re lucky.
I made this for the first time a couple of weeks ago. I burned it. But, I’m eating it anyways with Liberte brand Vanilla Greek Yogurt – which is freakin’ delicious and totally makes up for the burnt taste.
In other news, I had to look up the difference between BURNED and BURNT. It was confusing and it’s possible that I used them incorrectly.
In any case, you should be more careful than I was so as not to do the same thing.
Crunchy Pecan Granola
6 cups rolled oats (not instant)
1 cup pecans, halved (or another nut like almonds or walnuts)
1 cup flour
⅓ cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 cup oil
½ cup honey
Preheat oven to 320F.Mix dry ingredients together. Whisk the oil and the honey together and add to the oat mixture. Spread on a baking sheet (it’s helpful if it has raised edges) and bake for 35 minutes, stirring all the way down to the bottom of the pan a few times during baking. Bake longer for more crunch, but don’t let it burn!