From 5:30 AM: First-Shift Foods, the authors call this chapter “foods to beckon us from bed.” The original recipe calls for coconut, sunflower seeds, and pecans, which I substituted with dried cherries and mini-chocolate chips. The add-ins are open to interpretation as long as you keep the proportions the same, although I would highly recommend keeping the wheat germ, it adds a nutty flavor and gives the granola texture. I’ve posted the original recipe, and then my remake.

2 1/2 cups quick oats
1/2 cup shredded unsweetened coconut
1/2 cup sunflower seeds
1 cup pecan pieces
1/2 cup toasted wheat germ
2 tbsp vegetable oil
1/4 cup pure maple syrup
1/4 tsp salt
1 tsp vanilla extract
1/2 cup dried cranberries or golden raisins

Preheat oven to 300F and coat a 13×9 baking sheet with cooking spray.

In a large bowl, toss the oats, coconut, sunflower seeds, pecans, and wheat germ.

Combine oil, maple syrup, and salt in a glass measuring cup and heat in the microwave for 1 minute. Add the vanilla.

Pour the syrup over the dry ingredients and toss to coat everything evenly. Spread mixture over prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.

Add the cranberries or raisins and allow the mixture to cool.

Jenn’s Chocolate-Cherry Granola
2 1/2 cups quick oats
1/2 cup wheat germ
1/4 cup maple syrup
2 tbsp vegetable oil
1/4 tsp salt
1 tsp vanilla
1 cup dried cherries
1 cup mini-chocolate chips

Preheat oven to 300F and coat a 13×9 baking sheet with cooking spray.

In a large bowl, toss the oats and wheat germ.

Combine oil, maple syrup, and salt in a glass measuring cup and heat in the microwave for 1 minute. Add the vanilla.

Pour the syrup over the dry ingredients and toss to coat everything evenly. Spread mixture over prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.

Add the dried cherries. Add the chocolate chips while the mixture is still warm and stir to melt the chocolate into the granola, or add the chocolate chips after the mixture has cooled to keep in pieces.

Sprinkle granola on top of yogurt and fruit.

From chapter 2:30 AM: Late Night Rehab of Midnight Snacks, “try this fortifying concoction to hydrate your system, flush out some lingering impurities, and get your body rebounding with a vitamin booster shot.” The authors certainly don’t lack imagination. 

While the recipe is designed to stave off a hang-over, it’s a great early morning booster as well. Bonus: a full serving of fruit and veggies first thing in the morning, and then some. Normally, I adjust recipes to my liking, but this one was practically perfect. The only snag is the recipe is suppose to serve one, but I had plenty for two.

1 small papaya, peeled, seeded, and cut into chunks
1/2 cup orange juice
1/2 cup apple juice
1/2 medium cucumber, peeled, seeded, and cut into chunks
ice cubes (about 5-6)

Author’s instructions:

“Cast all the ingredients, along with any of the evening’s regrets, into the blender and puree.”

I do not advocate the peeling and seeding of fruits and vegetables, but in the case of papaya it is necessary. For the cucumber, it’s more about the texture of the smoothie. The only thing I added to this was a sprig of mint, just for show. If you really want to balance your breakfast, try yogurt or milk in place of the fruit juices.

Ripe papaya are more yellow than green and should yield slightly when you squeeze it.

Midnight Snacks: 150 Easy and Enticing Alternatives to Standing by the Freezer Eating Ice Cream from the Carton by Michael J. Rosen and Sharon Reiss (available used at Amazon.com).

The newest addition to Books for Cooks is a little bit unconventional, but is quickly becoming one of my favorites in the kitchen. Though this is meant as “an irresistible handbook for every fridge-raider, insomniac, night owl, and late-night muncher,” I am certainly not the late-night person I used to be in college. Now that I have surrendered to the 9-to-5 world, I find myself having to be an early riser, which is not an easy task.

This book is divided into several cleverly-titled sections, divided by the time of night, such as:

10:30 PM: Comfort Cooking

11:00 PM: After After-Dinner Treats

12:45 AM: Crumbs in Bed

1:15 AM: Under the Covers

2:30 AM: Late-Night Rehab

And two sections I found particularly useful:

5:30 AM: First Shift Foods

5:45 AM: Dawn’s Early Light

Now, I don’t get up quite that early, but pretty darn close. So, instead of using this book as a guide to late night snacking, I’ve been pulling out recipes from all of the sections to create breakfast treats instead. For this week and next, I will be posting my versions of several recipes that are great ways to start the day, including refreshing smoothies, hearty granola, and a twist on everyday tea.

The authors write with tongue-in-cheek humor, from the recipe titles to the instructions. If nothing else, the quirky style will give you a laugh in the middle of the night or first thing in the morning. Many of the recipes are designed for one or two, though there are several suitable for an all-night party or study session with friends.

Along with some expected recipes are a few surprises, such as the “Comfort Cooking” section full of cold-busting recipes for when a cough keeps you up at night and “Last Bites,” which has a recipe for both dog and cat treats when even the pets are restless. “Too Darned Hot” features recipes for when, well, it’s just too darned hot to sleep (and those nights are soon coming) and “Spa Night” includes “recipes” for health-inspired green tea, facials, and even a bath soak!

From decadent and indulgent to healthy and light, Midnight Snacks is sure to have a recipe for any late-night situation. Many of these recipes are great early-morning and sleeping-in weekend fare, or for those lounge-in-pajamas days, or when you just need a quick yet satisfying snack.

This is actually an old post from when I first started blogging about learning how to cook. The original recipe came from a Taste of Home magazine, though I did make some adjustments. For whatever reason, I made this several times and then almost forgot about it even though it was a definitely crowd pleaser. So now I am bringing it back in an updated post with pictures, since I didn’t take any the first time I made this.

1 tbsp olive or vegetable oil
1 tbsp lemon juice
1 tbsp cider vinegar
2 tsp dried basil
3/4 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1 lb fresh green beans, trimmed
8 oz sliced fresh mushrooms
2 tbsp butter

In a small bowl, combine the first seven ingredients and set aside.

In a large skillet over medium or medium high heat, saute green beans and mushrooms in butter until almost tender.

Add seasoned mixture and bring to a boil. Reduce heat and simmer for 5 minutes or until veggies are nice and tender. Voila!

This is a great recipe because it is quick, easy, and tasty! All of the ingredients for the seasoning are items I have in my pantry, and green beans are just starting to come into season. Fresh basil would be great in this recipe too, just increase the amount from 2 teaspoons to about 2 tablespoons or so finely chopped. It’s one of James’ favorite side dishes, which he constantly refers to as “green french fries.” Hey, anything to get something green on the table and our plates!