Hey there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks (and counting) and sold almost 1.5 million copies. This is our podcast about food and cooking, two of the greatest passions in our life.

In this episode, we've got a one-minute cooking tip about saving back small amounts of tomato paste and chipotle chiles in adobo sauce. We're in the kitchen, making an easy, warm, comfy granola, a treat for a slow weekend morning. And we'll tell you what's making us happy in food this week: Ukranian borscht!

Here are the segments (and the recipe!) for this episode of COOKING WITH BRUCE & MARK:

[01:02] Our one-minute cooking tip: saving opened tomato paste or canned chipotle chiles in adobo sauce.

[04:41] We in the kitchen, making a fast, warm, comfy granola in a skillet, the perfect weekend breakfast. This easy recipe comes from THE KITCHEN SHORTCUT BIBLE. If you'd like a copy, click this link.

Here's the recipe:

Makes 2 servings

2 cups regular rolled oats (For more flavor, use 1 cup rolled oats and 1 cup Kamut, spelt, or wheat flakes)

1/4 cup sliced almonds

2 tablespoons unsweetened shredded coconut

1 tablespoon maple syrup

1 tablespoon canola or vegetable oil (for more flavor, use a nut oil like walnut or pecan oil)

1/2 teaspoon ground cinnamon

1/4 teaspoon table salt

Milk of any sort or plain yogurt, if desired

1. Stir the oats, almonds coconut, maple syrup, oil, cinnamon, and salt in a medium bowl until the oats are evenly coated with oil and spices.

2. Set an 8- or 10-inch nonstick skillet over medium heat for a minute or two. Transfer the contents of the bowl to the skillet.

3. Cook, stirring often, until toasty and fragrant, 5 to 6 minutes. Serve warm on its own or topped with milk or yogurt, if desired.

[18:00] What’s making us happy in food this week: Ukranian borscht!