Non-Mushy Oatmeal

Please raise your hand if you (or someone you know) do not eat oatmeal because it's too...mushy??

Now put your hands down, 

because I have two remedies for you to get this healthy, comforting food into your diet:

1. Try steel-cut oats (for a very hearty/chewy texture)

OR

2.  Try this recipe (below)

Why?  Because in this recipe, I use 1 part liquid to 1 part oats, where most of the time people use a 2:1 liquid to oats ratio.  It doesn't have to cook very long to soak up the liquid, leaving the oats less cooked, drier, and non-mushy!

My husband is far from picky (I sure am lucky!), however, traditional oatmeal isn't his favorite because of the mushy texture.  Once I started making it this way, his oatmeal heebie-jeebies went out the door!

(He'd still eat it before, but now he looks forward to it.)

My toddler happily eats this too--and I love using honey instead of sugar.

This is a cinnamon-raisin version, but feel free to switch up the fruit to your liking.

Non-Mushy Oatmeal
2 Adult servings + 1 toddler serving

2 cups water (or milk or combination--milk will make it creamier)
1/2 tsp salt
1/4 cup (heaping) raisins
2 cups old-fashioned rolled oats
2 Tbsp honey
1/2 tsp cinnamon
1/2 tsp vanilla
splash of milk, for serving (optional--I use almond milk)

In a medium saucepan, combine liquid, salt, and raisins and bring to a boil.  Stir in the oats and turn heat down to medium-low.  Cook, stirring occasionally, until all liquid is absorbed, about 2-3 minutes.  Remove from heat and add honey, cinnamon, and vanilla.  Serve warm with a splash of milk, if desired.

Fresh Cranberry Sauce

I love how spring gives me that new beginning/fresh start feeling!

Among my efforts to spring-clean around the house, I'm also going through my computer and deleting any unneeded items.

Happily, I came upon these pictures of the cranberry sauce I made for Thanksgiving last year...

It was delicious and went perfectly with our stuffing and turkey.

So I thought I'd post it before I forgot again--better late than never!

I love cooking the fresh cranberries and listening to them "pop" on the stove.

(Note:  This was taken near the beginning; it looks mushier when it's done cooking)

(Not sure where the recipe came from...one of those I wrote down years ago without a source.)

*Can be made two days ahead and stored in refrigerator*

New Cranberry Sauce

Makes 12 servings (1/4-cup each)

Source Unknown

1 cup chopped onion

2 cloves garlic, minced

1 Tbsp olive oil

1 12-oz bag fresh cranberries

1 cup 100% pomegranate or cranberry juice

3/4 cup sugar

1/2 tsp ground ginger

1 medium apple (or persimmon), peeled/cored and cut into 1/4-inch cubes

rosemary sprig

In a large saucepan, saute onion and garlic in hot oil over medium-high heat for 2-3 minutes, or until onions begin to soften.  Add cranberries, pomegranate juice, sugar, and ginger.  Bring to boil; then reduce heat to medium-low.  Simmer, uncovered, stirring occasionally, for 16-17 minutes, or until mixture is just thickened.  Remove from heat.  Stir in apple.  May serve warm, at room temperature, or chilled (cover and refrigerate up to 48 hours).  Top sauce with a rosemary sprig.  

Whole Wheat Apple Muffins

I tend to talk about the weather a lot on here.

But it seems to me that weather and food go hand-in-hand...don't you think?

Fresh lemonade = summer, 

warm applesauce = fall, 

hearty soup = winter, 

carrot cake = spring,

homemade bread = cold, rainy days,

and fresh, raw vegetables = hot, dry days.

Anyway, the weather's been a lot milder since my last post,

when I complained about informed you of the icy cold temperatures over here.

Although the temps have been milder, there's been a whole lot of grey outside.

So if you're experiencing some drab days too, you should make these.

Nothing like a fresh, warm muffin with soft bits of apple to cheer you up!

Whole Wheat Apple Muffins

Adapted from King Arthur Flour

Makes 12 large muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 teaspoon salt

1 Tbsp cinnamon

1/2 cup unsalted butter, softened

1/2 cup white sugar

1/4 cup brown sugar (light or dark), packed + more for sprinkling

1 large egg, lightly beaten

1 cup plain, nonfat yogurt

2 large apples, peeled, cored, and diced (I like big chunks!)

Preheat oven to 450.  Grease 12 muffin cups, or fill with cupcake liners.

Whisk together flours, baking powder, baking soda, salt, and cinnamon; set aside.

In a separate bowl, cream butter and add sugars; beat until fluffy.  Mix in egg and yogurt.  Stir in dry ingredients until just combined and gently fold in apple chunks.

Divide batter evenly between muffin cups and sprinkle brown sugar on top (about 1/4 cup or less).  Bake for 10 minutes, turn oven down to 400, and bake for an additional 5-10 minutes; until toothpick inserted in middle comes out clean.  Cool in muffin pan for 5 minutes, then turn out onto wire rack to finish cooling.

Strawberry Almond Yogurt Muffins

Winter officially came.

Last week I stepped outside to do my laundry-

(yes, I have to walk outside to access a washing machine...

yes, even in the winter...

yes, we are grad students...

no, I'm not complaining. :)

-and-

I was a little shocked,

to say the least.

Come to find out, weather.com said it was -27 or something with wind chill.

And whaddya know it was also the day I HAD to do laundry AND get to the grocery store

due to the fact that we just arrived back in town the night before.

It was a colder than cold,

running-errands-amidst-people-dressed-in-all-sorts-of-fur-paraphernalia 

day.

Poor baby boy didn't like it very much.

Needless to say, we have come to appreciate warm things around here.

Warm apartment, warm coats, warm mittens, hats, car, bed, etc.

And warm food, course.

Take muffins, for example.

Say...strawberry almond yogurt muffins?

Yes, please.

Take one look and you'll already feel cozier inside.

Baby boy gave these his stamp of approval!

Strawberry Almond Yogurt Muffins

Inspired by Penzey's Spices Catalog

Make 12 muffins

1 cup whole wheat flour

1/2 cup white flour

1/2 tsp baking soda

1/4 tsp salt

4 Tbsp (1/2 stick) unsalted butter, softened

1/2 cup white sugar

1/4 cup brown sugar*

2 large eggs

1/2 tsp almond extract

1/4 tsp pure vanilla extract

3/4 cup plain, nonfat yogurt

1 cup chopped strawberries

Heat oven to 400 degrees and line muffin tin with 12 paper muffin cups. 

Combine flours, soda, and salt in a bowl and whisk together.

In a stand mixer, cream together butter and white sugar until fluffy.  Beat in brown sugar, eggs, almond and vanilla extracts, and yogurt.

Add dry ingredients and mix until just moistened.  Gently fold in strawberries.

Divide batter between muffin cups and bake for 15-20 minutes or until lightly browned on top.

*Next time I might try decreasing the sugar; they were plenty flavorful with the strawberries and almond extract.

Fall Apple Dip

This is a classic autumn snack that I permit myself to make once a year.

One of those recipes where you mix crisp & crunchy local apples

with

sweet & creamy dip.

This was something else I brought to that baby shower recently helped with (sorry for the lame picture in a dark room!).

I used walnuts this year, but salted peanuts are my very favorite garnish for a sweet & salty yumminess!

Fall Apple Dip

1 (8-oz.) package cream cheese

1/2 cup light brown sugar

1 1/2 Tbsp vanilla

1/2 cup salted peanuts or walnuts (optional)

Beat all ingredients, except for nuts, together in a bowl.  Add nuts, if desired, and serve with apple slices.

Strawberry Sour Cream Ice Cream

I am desperately holding on to summer.

After such a horrendous, record-breaking, housebound winter...

followed by a cold, rainy spring...

*sigh*

I just haven't fully recovered yet.

(Yes, I'm being dramatic...but winter is dramatic too, which is why we don't get along.

Opposites attract, right?)

Anyway, I found myself panicking this morning when I woke up to not only a cold house, 

but also a baby with a cold. :(

(Summer, are you really leaving me?)

So, to aid me in my grief as I hesitantly bid summer farewell, 

I'm sharing a delightful summer recipe I made on a recent family visit.

...So speaking of opposites, let's talk sweet strawberries and, well, sour sour cream.

A((n) opposite) match made in heaven.

It's definitely rich,

so only a few dainty bites are needed to satisfy even the greatest of ice cream desires.

...

On second thought, my dad was able to have several not-so-dainty bites...

but he is the exception.  :)

(Love you, Dad.)

Summer, I miss you already.

Strawberry Sour Cream Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 1/4 quarts


1 lb fresh strawberries, washed, hulled, & sliced
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 tsp freshly-squeezed lemon juice

Combine strawberries & sugar in a bowl and stir until the sugar begins to dissolve.  Cover and let stand at room temperature for about 1 hour, stirring occasionally.

In a blender or food processor, pulse the strawberries (and their liquid) with the sour cream, heavy cream, and lemon juice until almost smooth but still chunky.

Refrigerate for at least 1 hour, then freeze in ice cream maker according to the manufacturer's instructions.

Healthy Banana Bread

Overripe bananas are hard to come by at our house. My husband and I eat them daily (as will my sweeter-than-ripe-bananas baby...soon!), plus, the minute they start to show brown specks, I usually slice 'em up and throw 'em in the freezer for a future smoothie.

Well, the other day, I was pleasantly surprised at three overripe bananas in our fruit basket.

Of course, banana bread is the no-brainer answer to overripe bananas!

Banana bread is usually very cake-like (in flavor (which is good) and in nutrition (not good)), and I always think you might as well just eat cake. But not this time. This time I've brought a healthy banana bread recipe to the table! It's crispy on top and moist inside.

*I also wanted to substitute applesauce for the canola oil, but I didn't have any...next time!

Healthy Banana Bread

Adapted from Tasty Kitchen

2 eggs

2/3 cup plain yogurt

1/2 cup canola oil

1 tsp vanilla

1 1/2 cup very ripe bananas (I like 1 cup mashed and 1/2 cup sliced, for some chunks)

1 tsp baking soda

1 cup brown sugar

1/4 cup honey

2 1/2 cups regular whole wheat flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

In a large bowl, combine all ingredients up to the flour. In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt. Add flour mixture to the wet mixture and stir until just combined. Pour batter into a large loaf pan and bake 50-60 minutes, or until a toothpick comes out clean.

Whole-Wheat Couscous & Fruit Salad

Just imagine biting into crisp, juicy berries, crunchy, sliced almonds, and nutty--almost tangy--couscous.

Wow.

Well your dreams just became a reality.

This is another winner from Better Homes and Gardens. It was my first time cooking couscous, and I'll be honest--I was a little skeptical--but pleasantly surprised. :)

Super easy to make, too! Yumm-o summer side dish.

The only change I made was substituting green onion for the shallots...that's what I had in my fridge.

Whole-Wheat Couscous & Fruit Salad

4 servings

2 Tbsp extra virgin olive oil

2 Tbsp orange juice

1 Tbsp cider vinegar

2 tsp finely chopped shallots

1/4 tsp salt

1/4 tsp freshly ground pepper

2 cups cooked whole-wheat couscous

1 cup chopped nectarine

1 cup mixed fresh berries (I used blueberries & raspberries)

2 Tbsp toasted, sliced almonds*

In a large bowl, whisk together oil, orange juice, vinegar, shallots, salt, & pepper. Add cooked couscous and fruit; gently toss to combine.

*Toasting almonds is easy! Just heat a dry skillet over medium-low heat, add almonds and cook while stirring, for about 2-3 minutes or until they are lightly browned and fragrant.

Grapes & Almonds

That's it.

Grapes & almonds.

Crunchy, crispy, creamy.

Sometimes you just need a snack to sit out on the table all day that you can grab every time you walk by.

Grapes & Almonds

1 handful large red grapes, washed

1 handful raw almonds, on sale

Place ingredients on a plate. Toss (yes, you must toss) one grape into your mouth, closely followed by one almond. Simultaneously chew both almond & grape to appropriately enjoy the crispness & juiciness of the grape mixed with the crunchiness, yet creaminess, of the almond. Enjoy heaven in your mouth.

Note: The only variation to this recipe would be if your grapes are small. The ratio would then change to 2:1 grapes to almonds instead of the original 1:1. :)

Happiness is in grapes & almonds.

Banana Crunch Pops

I loooove snacks.

Pregnancy was such a great excuse to bring them with me everywhere...even out to the mailbox.

Interestingly enough, the habit stuck...and you can still find me with a snack stash in my purse. :)

*sigh*

Oh, snacks...

This one's simple as banana, yogurt, and granola.

It's like a parfait on a stick.

It reminds me of our state fair...where everything is "deep fried" and "on a stick!"

Except this one's not deep fried.

It's frozen, refreshing, and healthy.

Like I said, simple as that.

Have fun experimenting with different granolas and yogurt flavors!

Banana Crunch Pops

From Better Homes & Gardens

2/3 cup fat-free yogurt (any flavor)

1/4 teaspoon ground cinnamon

1 cup granola (with or without dried fruit)

4 flat wooden craft sticks*

2 medium bananas, halved crosswise

Line a baking sheet with waxed paper & set aside. Place yogurt in a shallow bowl & mix in cinnamon. Pour granola into another shallow bowl. Insert a wooden stick into each banana piece. Roll bananas in yogurt mixture (I sort of spooned the yogurt on), to cover each banana, then roll in granola to coat. Place on prepared baking sheet and freeze for about 2 hours or until firm. Let stand for 10-15 minutes before serving.

*I used skewers, because that's what I had, but I wouldn't recommend them for kids because of the sharp ends! Popsicle sticks are much better.

Steel-cut Oats

I frequently have a hearty bowl of oatmeal for breakfast. But if I have a few extra minutes, I treat myself to steel-cut oats instead of old-fashioned rolled oats.

Steel-cut oats are even less processed than rolled oats, making them healthier (right?) and...get ready...chewier. I love chewy. Do you love chewy?

The fun thing about oatmeal is it's 100% customizable. Add in anything you want according to your likes! I usually make a cinnamon-raisin version, but this morning I sliced up some fresh strawberries. Mmmm!

The possibilities are endless.

I like to add a splash of soy milk & and sprinkle of cinnamon on top before delving in!

Can you say heaven in a bowl?

(Speaking of bowls, don't judge mine...I painted it when I was 11.)

Steel-Cut Oats
Makes 2 servings

1 1/2 cups water (or other liquid; substitute milk/alternative milk for extra creaminess)

1/2 cup steel-cut oats

1/4-1/2 cup fruit (give or take) fresh, frozen, or dried (use less dried fruit)

1-2 T. sweetener (honey, agave nectar, pure maple syrup, sugar)

Favorite toppings (more fruit, sliced almonds, chopped walnuts, coconut, cinnamon & sugar, nutmeg, splash of milk)

Bring liquid to a boil. Add in steel-cut oats and turn heat down to a low boil. Add fruit in at appropriate time (see below). Cook until all liquid is absorbed (about 12-14 minutes), stirring occasionally. Add in sweetener & toppings, and enjoy!

*If you're using dried fruit or something hard like chopped apples, add in at the beginning with the oats (for maximum plumpness and juiciness). If it's something softer, like fresh strawberries or a mashed banana, add in at the end when liquid is nearly all absorbed.

I've seen several different methods for cooking steel-cut oats, but for my favorite chewy texture, I use a 3:1 (liquid:oats) ratio. If you'd like them even softer, add more liquid and cook longer. And I'm all about big breakfasts, so 1/2 cup of raw oats is one serving for me (if you're a light breakfast eater, it would probably be two servings)!

Berry Muffins with Whole Wheat

Or should I say, Berry Swirl Muffins?

No, I didn't photoshop my muffins to have the blue swirls in the batter. It's actually a lot simpler than that. Just get your frozen berries out of the freezer, get distracted by your 3-month-old, and then proceed to fold thawed blueberries into the muffin batter. :)

Maybe I should've told you I did it on purpose. It's the new trendy muffin.

(Please note the uniformity in size...

and by uniformity, I mean non-uniformity)

Fresh or frozen, any berry works wonderfully in this recipe. Raspberries, blueberries, strawberries, blackberries...yum.

1 cup white flour

1 cup wheat flour

2 tsp baking powder

1/2 cup sugar

1/2 tsp salt

1/2-1 tsp cinnamon (I like a lot of cinnamon)

1 egg

1 cup milk

1/4 cup melted butter

1 1/2 cups fresh or frozen berries

Mix dry ingredients together, then add in egg, milk, and butter. Gently fold in berries and spoon into 12 muffin cups. If desired, sprinkle extra cinnamon/sugar on top. Bake at 400 for 20 minutes (or less-don't let them get really brown).

*The original recipe (from my mom) called for 1 cup of berries, but I like 1 1/2 cups--it will seem like a LOT, but if you love berries, you'll love it!

Craisin Salad

I say yes to anything with cashews and feta cheese in it! The recipe for the dressing comes from an old neighborhood cookbook I have. Other than the dressing ingredients, I don't really measure anything else. Just use your best judgement--and enjoy!

Salad:

Leafy greens--Fill a large bowl with your favorites (I usually use almost a whole head of romaine and some baby spinach)

2 crisp apples, thinly sliced

1/2 cup (or more) dried cranberries (craisins)

1/2 cup (or more) cashews

Feta cheese (however much looks good!)

Dressing:

1/3 cup sugar

1/3 cup cider vinegar

1 1/2 Tbs lemon juice

1 1/2 Tbs onions, minced

1/2 tsp salt

1/2 cup canola oil

1 1/2 tsp poppy seeds

Toss the salad ingredients together, then mix dressing ingredients together in a blender. Drizzle dressing over the salad, toss it, and serve immediately.