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Trust me, you’re worth the effort – and by effort I mean you’ll have to clean a pan in addition to a bowl – big deal.
My take on a recipe from The Captious Vegitarian – updated August 2012
Bring to a boil in a small saucepan:
1 cup rolled oats
just under 2 cups of liquid (milk, soymilk, water, or a combination)
1/4 cup mixed dried cranberries and golden raisins chopped
2/3 tsp. vanilla extract
1 Tbs. brown sugar
1 tsp. either/or both pumpkin pie spice/chai seasoning blend
Turn the heat down to medium but keep at a steady simmer, stirring occasionally. If the oatmeal starts to splatter, turn the heat down a little more. Cook until liquid starts to turn creamy, and individual flakes are just starting to break down. The original recipe suggested putting a pinch of salt in before the oatmeal started to boil, Alton Brown suggests not putting in the salt until the end because it prohibits the thickening action; When I Alton’s suggestion my oatmeal cooked faster and got creamier so save a pinch of salt for the end of your cook time.
For variety try adding one (or more) of the following:
shredded coconut (unsweetened)
chopped nuts or seeds – whole or sliced almonds, hemp hearts, pecans, walnuts, etc. (I like chopped pecans which I toss in to soften as the oatmeal cooks)
raisins or other dried fruit
fresh fruit (bananas, apples,…)
use almond or other nut extract instead of the vanilla
cocoa nibs or chocolate chips
I usually double this recipe and divide it up between a “bowl for now” and 5 small containers to take to work for breakfast. I love this recipe and I’m just as happy to eat it cold as hot.
I’ve always been a good cook, but I haven’t always used a meat thermometer. You know you can kill someone by serving them under cooked chicken? Using a meat thermometer saves lives, and embarrassment.
You need to go and read this article by Jess Baker – really! We all need to be told over and over again that it’s okay to not be photoshop perfect EVER!!
When people say “you’re gorgeous”, believe them. I tend not to, and it’s a cryin’ shame. When people genuinely compliment you, it’s because they really see it. Try to not dismiss their perspective as wrong and assume that you know better. They see all of you. We see our flaws. Believe them.
I was born in Hawaii, and given that my parents lived on Oahu for six years, some of the Hawaiian culture slipped into our family life. One of those pieces of culture was SPAM. I don’t eat it very often but I do enjoy it when I do, this little dish is super easy to make and it’s one of my son’s favorite dinners.
I’m not going to do a big recipe thing this time. I’m just going to share with you what goes into my version of Musubi and leave it to you to make it your own.
Take two cans of SPAM cut them into slices and marinate in teriyaki sauce. I’ve found that the Kroger brand teriyaki sauce is really delicious. I usually toss in a can of drained pineapple rings or fresh pineapple. I love onions so I added a whole sliced up sweet onion. Then I let everything sit in the marinate for about 20 minutes. You’ll want Sushi rice (although jasmine rice works too) – either precooked/packaged rice (there are some great microwave versions) or home cooked to go with your SPAM – you can cook it while you’re marinating everything else.
After you’ve marinated your SPAM you’ll need to fry or grill everything to doneness. I like using the grill pan to get those grill lines on everything. Serve together in a bowl. Add finely chopped nori to the top if you have it on hand.
Enjoy![ctt title=”SPAM Musubi” tweet=”A Hawaiian treat!” coverup=”2fJfU”]
Breakfast is a really important meal, some say the most important, and sadly, it’s the one meal I struggle with eating on a regular basis. Once my body is in fasting mode overnight I’m fine with not eating until afternoon the next day. That’s awful for your metabolism so it’s the first thing I focus on when I get back to living more healthily. During the week breakfast is a no brainer I eat Go Lean cereal by Kashi with 3/4 of a container of Yoplait fat free yogurt (that’s 240 calories total if I eat all the yogurt). But the weekends are always a challenge for me, I don’t want more cereal and making breakfast for one person is kind of depressing.
This morning magic happened in my kitchen, I came up with an incredible breakfast sandwich that was so delicious I have to share.
Spring Breakfast Sandwich
1 egg beaten (80 calories)
1 large handful of fresh Spinach (about one cup chopped = 5 calories)
1 T. chopped onion (4 calories)
1/2 clove of garlic (2 calories)
1 T. low fat (or fat free) cream cheese (35 calories)
1 Nature’s Own 100% Whole Wheat sandwich round (100 calories)
Olive oil (20 calories)
salt and pepper
Balsamic vinegar drizzle to taste (5 calories)
First slip the sandwich round into the oven to toast at 350. Put the cut sides of the sandwich round facing the baking pan and toast to your preferred doneness. Mine was ready the same time my egg was done.
Heat a small frying pan, and then either spray with olive oil spray or add a little olive oil to the pan to prevent sticking. Toss in the onion, spinach and garlic and cook until the onion is translucent and the spinach is wilted, season with salt & pepper. Add the beaten egg and gently blend with the veggies, don’t over cook or over stir, when the egg is done remove pan from heat.
Remove the sandwich round from the oven. Spread the tablespoon of cream cheese between the cut sides of the rounds. Fill with the egg mixture and sprinkle with just enough balsamic vinegar to taste. Total calories: 251.
Every so often I skip off into cooking land with the basic formula’s of a recipe and then I freestyle something new and yummy all on my own, I hope you’re going to like this mornings experiment. Serve these with a lovely cup of tea.
Chocolate and sour cream Bisquick scones
10 to 12 minutes
2 1/2 c. Bisquick
1/2 c. 1% milk
1/4 c. light sour cream
1 tsp. vanilla
1/2 c. chopped chocolate (use good stuff, I used some leftover from the chocolate buttercream frosting)
Preheat oven to 450 degrees. Mix all ingredients with a fork until a soft dough forms. Dust your work surface with Bisquick to keep the dough from sticking. Move the dough to the work surface and add a little more Bisquick to the top to keep the dough from sticking to your hands.
Smooth into a 9 inch round and using a sharp knife or pizza cutter, cut it into 8 wedges. Place on a buttered, or parchment lined, cookie sheet. You may choose to brush with an egg wash, I don’t always do this. Bake for 10 to 12 minutes.
I highly recommend Dickinson’s Lemon Curd to complement your scones, all of their products seem to be incredibly yummy.
One of my favorite recipe sites is allrecipes.com. This no cook peanut sauce recipe is pretty good. It’s actually not all that different than the microwavable recipe I usually use.
Thai Peanut Sauce
1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.
Last month I created this chocolate orange buttercream frosting to top off some vanilla orange cupcakes, the idea behind this was to create cupcakes with a flavor similar to a Terry’s Chocolate Orange without it being overpoweringly chocolate.
They turned out pretty good for a first attempt, although, the cupcake recipe I adapted was from the Williams Sanoma Desserts cookbook had a lot of butter in it and so the cupcakes were a very heavy texture. If I make this recipe again I’ll start with a lighter cupcake batter.
Chocolate Orange Buttercream Frosting
1 cup unsalted butter at room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract
2 tsp orange extract (adjust to taste I used almost 3 tsp)
4 ounces chocolate melted
(I used 2 oz each of Lindt Milk Chocolate and 2 oz of Lindt Excellence 90% Cocoa Bar)
Using a heavy duty mixer whip the butter on medium-high for 5 minutes, scraping the bowl twice. At a reduced speed gradually add the sugar. Once the sugar is mixed in, increase the speed and add the extracts and ensure these are mixed in well. Add the melted chocolate and whip at medium-high for 2 minutes until light and fluffy. This recipe will frost 12 cupcakes.
Buttercream frosting must be stored in the refrigerator in an airtight container; to use let come to room temp and whip with a mixer before using.
When I talk about comfort food Banana Bread has to be on the list. When I was growing up Christmas morning was always highlighted with an amazing breakfast that included many homemade goodies, my favorite of which was banana bread. Because I just can’t make myself cook with shortening anymore I don’t cook my Grandmother’s recipe and I’ve had to find others. My first Winter here in Virginia I was at home when Sarah would get off from school, and every day I’d try to do something special to greet her. Some days I’d make hot chocolate, and others I’d have a freshly baked treat waiting for her when she walked in the door. The Bisquick Banana Bread recipe I found is pretty good and I posted that here in October of 2009.
Bisquick has it’s on special flavor that it adds to recipes so it’s not the only banana bread recipe I use. I’m actually typing this recipe while enjoying a loaf I made from this more traditional recipe. This one, I think would be perfect, if I could figure out how to get the buttermilk or “sour” milk flavor of my favorite childhood recipe. I’ll be sure to update if I find a way.
50 to 60 minutes
2 or 3 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven. In a bowl mash the bananas and stir in the melted butter with a spoon. Add the sugar, egg, vanilla, baking soda and salt stir well. Add flour and stir until blended.
Pour into oiled/floured loaf pan and bake for 50 to 60 minutes until toothpick comes out clean. Cool on a rack.