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Posts Tagged ‘homemade food’

I love breakfast. Actually, you will notice most of my posts here are about breakfast. And here is yet another revelation for your mornings – overnight oats.  They taste refreshing almost like a smoothie or pudding, but they are so easy and healthy. The idea is simple: combine oatmeal, milk, half a banana-mashed, and vanilla; set in the fridge overnight — wake up to breakfast. The oats are eaten cold, which might sound strange, but is truly delicious.

There are a bunch of recipes out there. I based my recipe off of the Oh She Glows recipe.  Non-vegan overnight oatmeal varieties can be found here.

Overnight Oats

1/2 cup oats
3/4 soy milk
1/2 large banana or 1 small
dash of vanilla extract

Directions:

Mash the banana. Combine ingredients. Leave overnight in the refrigerator. Enjoy.

A few notes about my ingredients. I only had “tenderly” cut oats, which are rolled oats, I think, but this works with regular oats. It just won’t have the pudding consistency. I also would love to try using almond milk, but I just can’t find it here.

Unrelated, I just finished another knitting project. It was another dishcloth from Wools Happenin. She had a pattern for a monogrammed K dishcloth and I couldn’t resist. Unfortunately, I only had pink yarn in my stash (leftover from the bunny project). Still, it makes a nice dishcloth or hot pad. I am going to make one more dishcloth, but then I am going to move onto something bigger and better.

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Wanna know what I am eating this week? Umm… If you have any interest, you can keep reading.

I used to have a really hard time planning meals. It was hard to use the same ingredients in different ways. This week I bought cauliflower, carrots, bell peppers, mushrooms, onions, celery, canned peas, and canned corn. I had green beans, potatoes, rice, pesto, and zucchini. I’ll eat most of the produce this week, but I might have some leftover.

Monday: Vegetarian stuffed bell pepper (inspired by smitten kitchen)
Tuesday: Pesto green beans and potatoes
Wednesday: fried rice
Thursday: upside down Shepard’s Pie (like this one by vegan menu)
Packed lunches: carrots sticks, apple, green salad/cucumber balsamic salad

Well, that was the plan. I actually haven’t packed my lunch yet this week. And Monday’s dinner, stuffed peppers, was so good that I made it again on Tuesday night. I’ll share my adaption of smitten kitchen’s recipe below. The recipe is enough to make one stuffed bell pepper (with a little extra stuffing to nibble on). I might start making the stuffing in bulk and then cooking the bell peppers on demand for a quick, easy dinner. This recipe is the perfect way to use up a little leftover rice and maybe some garden fresh zucchini.

Vegetarian (and Vegan and Gluten Free) Stuffed Bell Peppers

1 green bell pepper
1 small pearl onion
1 clove garlic minced
1/3  a red bell pepper
1/3  a medium size zucchini
1 small tomato with juice roughly chopped
2 tbsp corn
3 tbsp cooked leftover risotto (which happened to have a lot of black pepper in it)
Italian herbs to taste
Cayenne pepper to taste

1. Dice all other veggies (except green bell pepper). They should be about a centimeter square pieces. Cut the top off of the green bell pepper and clean out the inside.

2. Warm a teaspoon of olive oil in a frying pan. Saute garlic in olive oil. Add onion. Let cook for 2-3 minutes. Add diced zucchini and bell pepper. Saute for a few minutes until tender. Add the tomato with its juice. Then, add the corn and risotto. Cook until the risotto absorbs tomato liquid.

3. Scoop the filling into the bell pepper, wrap in tin foil and place in oven. Bake for 20 minutes at 350 or until the bell pepper is tender. (remember: I’m working out of a toaster oven here, so the timing is just my best guess.)

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The Stages of Butter. Image from Butter Through the Ages. Click to go there.

The Stages of Butter. Image from Butter Through the Ages.

Wanna feel like a mad scientist? I sort of felt like that while making butter. I had cream and then all of the sudden I had butter. So do you want to try it? All you need is heavy whipping cream and salt. (Use as much whipping cream as you would like butter. I made a pints worth.) If you let the cream warm a little before you begin, then it will work faster. Project time with room temperature cream – ten minutes.

Put the whipping cream in the food processor. First, it will become whipped cream, which is to be expected. But keep going and the cream will separate. You will have hunks of butter and what they call “butter milk” swirling around the food processor. Pour out the butter milk. (You can use it for another baking project, but use it as a substitute for milk. It isn’t the same as butter milk that you buy at the store. ) Lay cheese cloth over a colander and spoon the butter mixture on top. Run water through it until the water runs clear. – You are trying to get rid of the rest of the milk so the butter won’t spoil quickly. –  Then, put the butter back in a bowl and mix in salt to taste. Scoop it into jars and it’s ready to eat. It tastes best freshly whipped so put some on a slice of bread before you put it in the fridge. This butter was amazing on the no knead bread from Thursday.

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Good bread made fast. It sounds right up my alley. After reading people from angry chicken to the NY Times talk about no-knead bread for years, I decided to join the craze. I am not usually a bread person. Bread=sandwiches, in my mind.   And I hate sandwiches. Still, I felt like a slice yesterday, so I quickly whipped together the dough. And waited… waited the 20 hours until baking. (A long time I know.) I followed the simple instructions for no knead bread from not martha. Next time I will cook it for 20 minutes without the lid because the crust was a little soft and not the prettiest color (as you can tell). Either way, this bread was great. And I think I’m hooked. Might even make some more dough for pizza this week.

If only I could check out Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking from the library, then my house could become a mini-bakery. Sadly, I caught this craze a little late and there are already 120 people waiting for a copy to be returned. I might just have to buy it.

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