Mango-Agave Granola with Greek Yogurt

Recipe courtesy Bobby Flay for Food Network Magazine, edited for fid-friendliness.

This lightly sweet granola was a HIT with the fiddies!  I made it without the salt & brown sugar but would probably prefer the extra sweetness if just making for me. ;-)

Ingredients

• 2 T canola oil
• 1/4 C agave syrup
• 1/2 C unsweetened applesauce
• 1 tsp ground cinnamon
• 2 T packed light brown sugar (optional)
• 1 tsp vanilla extract
• 3 C old-fashioned rolled oats (not instant)
• 3/4 C slivered almonds
• 1/2 C raw sunflower seeds
• 1/2 C raw pumpkin seeds
• 2 T flax seeds
• 2 T wheat germ
• 1/4 tsp salt (optional)
• 1 mango, peeled/diced
• 1 pint 2% Greek yogurt

1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat. **I actually used 2 baking dishes, instead, and the stoneware worked best.

2. Mix the canola oil, agave syrup, applesauce, cinnamon, brown sugar & vanilla extract in a small bowl until smooth.

3. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ & salt (optional) in a large bowl.

4. Add the wet mixture to the dry mixture & stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally (every 8-10 min), until golden brown & crisp, 25 to 30 minutes.

5. Remove the granola from the oven & let cool slightly, then break into clumps while still warm.

6. Let cool completely. Serve with a dollop of yogurt & diced mango over the top. Store leftover granola in an airtight container in a cool place.

Kitchen note: When fresh mangoes are not available, use dried (unsulphured) mango. Dried mango can be stirred into the granola mixture and stored together.

Potato Pot Pie

There's nothing like comfort food in the Winter!  Try this healthier version of pot pie, vegetarian-style.

Ingredients:

1 T butter

6 C assorted vegetables of your choice, thinly sliced or diced. Some ideas:
- bell peppers
- carrots
- celery
- corn
- green beans
- peas
- spinach
- tomatoes
- zucchini
1 clove garlic, minced
1/4 C flour
3 C warm veggie stock
1/2 tsp thyme
2 T fresh parsley, minced
Your choice of potatoes (Yukon gold, red, white), cooked and mashed

1. In a large pan, melt butter over medium heat.  Add garlic & saute 5 minutes.
2. Add veggies & saute another 5 minutes.
3. Sprinkle flour over veggies & stir in, cooking another 2 minutes.
4. Gradually add stock, stirring, until sauce thickens.
5. Add thyme & parsley & cook until veggies are tender, then transfer to a baking dish.
6. Spoon mashed potatoes over the top & bake at 375 until hot & bubbly.

Set some aside to cool for the fiddies.  Salt & pepper the people portions if desired (and I like mine with a little cheese.)  ;-)