Food for the Cottage

Preparing some food for the cottage at home before you leave will make your time even more relaxing.  Many of the recipes on the Sticky Kitchen will travel well to the cottage.  Here are my top 3 choices:  Greek Chicken, Salad and Tzatziki, Fish Tacos and Bean Salad or Marinated Flank Steak with Arugula Salad.  All 3 meals can be prepped ahead and finished on the barbecue.  To help with breakfast, lunch and treats I suggest the following 3 recipes: Cinnamon Granola, Orzo Salad and Banana Cake with Cream Cheese Icing.

Cinnamon Granola

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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.

Cinnamon Granola Print Recipe Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.

Ingredients

Dry Ingredients - 7 cups

• 3 cups large flake rolled oats
• 1 cup brown crispy rice
• 1 cup sliced or chopped almonds
• 3/4 cup sunflower seeds unsalted
• 3/4 cup pumpkin or pepitas seeds unsalted
• 1/4 cup ground flax seed
• 1/4 cup oat bran

Liquid Ingredients

• 1/3 cup coconut oil melted
• 1/3 cup canola oil or light tasting olive oil
• 1/4 cup honey
• 1/4 cup agave nectar or maple syrup
• 2 tablespoons cinnamon
• 2 teaspoons vanilla

Instructions

1. Preheat oven 315 degrees.
2. In a large bowl stir together dry ingredients.
3. In a medium bowl stir together liquid ingredients.
4. Pour the liquid ingredients into the dry ingredients and stir to combine.
5. Spread out on 2 large baking sheets and bake for 15 min then remove from the oven and stir.
6. Return pans to the oven (pans reversed for equal cooking) and bake for 12 more minutes until golden brown.
7. After taking granola out of the oven give it another stir. The granola will seem soft but as it cools will crunch up. Continue stirring as it cools so it doesn’t stick to the pans.
8. Option – to add dried fruit once the granola is cooled.
 Granola will keep in an air tight container on the counter for a good 2 weeks.

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Orzo Salad

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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.

Orzo Salad Print Recipe Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.

Ingredients

• 1/4 lb green beans washed and trimmed
• 1 1/4 cups dried orzo pasta
• 2/3 cup fresh dill coarsely chopped
• 4 tablespoons extra virgin olive oil divided
• 2 tablespoons white balsamic, champagne or white vinegar
• 1 tablespoon grated lemon zest from one lemon
• 1 tablespoon fresh lemon juice
• 2 cups cucumber - diced approximately 1/2 english cucumber
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• optional: top with feta or goat cheese

Instructions

1. Cook green beans in a large pot of boiling salted water for 4 minutes.
2. Prepare an ice water bath for your beans.
3. Using a slotted spoon, remove beans and place in your ice water bath to stop cooking. Transfer to a cutting board to dry.
4. Add orzo to the same boiling water. Cook until tender as per instructions on package and using a colander rinse in cold water to stop cooking. Toss in a large salad bowl with 1 tablespoon of olive oil.
5. In a blender or mini food processor combine dill, 3 tablespoons oil, vinegar, zest and lemon juice, salt and pepper in a mini processor or blender and process until smooth.
6. Cut beans in 2 cm pieces and add to a large bowl or container. To the large bowl of orzo add cucumber, beans and mix in dressing. Salad can be served cold or at room temperature.
7. Optional: top with feta or goat cheese

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Banana Cake with Cream Cheese Icing

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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.

Banana Cake with Cream Cheese Icing Print Recipe Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.

Ingredients

Dry Ingredients:

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt

Liquid Ingredients:

• 1 over ripe banana
• 1/4 cup butter room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 cup sour cream
• 1 teaspoon vanilla

Cream Cheese Frosting:

• 4 ounces cream cheese room temperature
• 1/2 cup unsalted butter room temperature
• 1 cup icing sugar
• 1 teaspoon vanilla
• pinch of fine sea salt

Instructions

1. Preheat oven to 350 degrees and butter an 8 or 9 inch square pan.
2. In a small bowl whisk together dry ingredients.
3. In a food processor process the banana until smooth. Add butter and sugar and continue processing until smooth. Next add the egg and process. Finally add the sour cream and vanilla and process until combined.
4. Add dry ingredients and process only until combined approximately 5 seconds.
5. Stir with a spatula by hand if needed and pour into the prepared pan. Bake for 30-35 minutes until a toothpick comes out clean.
6. While the cake is baking you can prepare the frosting. Cream cheese and butter must be at room temperature.
7. In a large bowl beat together cream cheese and butter until there are no lumps. Slowly add in the icing sugar, then vanilla and a pinch of salt.
8. Once cake has cooled spread the icing over the cake in the pan, cover with plastic wrap and refrigerate until you are ready to serve. Cut into 16 pieces.

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