Sunday, May 31, 2009
Pumpkin Pie Oatmeal
As written, serves 2 Total cook time: about 4 min using microwave, 8-10 on stovetop
1 1/2 cups uncooked old fashioned oats
1 cup water or milk (or a blend of the two)
2/3 cup pumpkin puree
1 tsp pumpkin pie spice
brown sugar to taste
- Put oats and milk or water in a large micro-safe bowl. Microwave on high for 2 minutes.
- Add pumpkin puree and spice. Microwave for an additional 1 minute or until desired consistency is reached. Top with sugar and eat!
- Boil water/milk. Once boiling, add oats and reduce heat to medium low, stirring constantly. Once most of the liquid is absorbed (about 2 minutes), add pumpkin and spice. Stir at least 1 minute or until desired consistency is reached.
Friday, May 29, 2009
Makes about 2 dozen cookies
1/4 cup (1/2 stick) of butter, softened
1/4 cup plain nonfat yogurt
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 cups old fashioned oats
2 cups corn flakes
1/3 cup sweetened shredded coconut (toast it, if you have the time)*
1/3 cup craisins (or raisins)
1/4 cup butterscotch chips (if using raisins, consider chocolate chips) (and yes, that's enough for a healthier version to still get them in all the cookies)
-Preheat oven to 350.
-In a large bowl, beat butter and sugar until it lightens in color, about 2-3 minutes. Add egg, yogurt and vanilla; blend well.
- Stir in oats flours, baking soda, baking powder, and salt. Add corn flakes, coconut, craisins, and chips, mix gently until blended.
- Drop onto ungreased cookie sheet in your favorite size.
- Bake at 350 about 10 minutes for heaping-tablespoon cookies, longer for bigger.
- Cool on wire rack, store completely covered. Enjoy at least one while hot!
*To toast coconut in oven: Sprinkle in an even layer on a cookie sheet, place under broiler, turn on. Watch carefully! Stir if needed, toast until browned. To toast on stove top: Heat dry frying pan over medium-high. Sprinkle in coconut, stir gently until browned.
Thursday, May 28, 2009
Pasta with Sun-Dried Tomato Pesto and Feta Cheese
1 (9-ounce) package refrigerated fresh linguine (This is the exact size of the Buitoni package)
3/4 cup sun-dried tomatoes
1 teaspoon olive oil
1/4 cup loosely packed basil leaves
2 tablespoons almonds
2 tablespoons grated fresh Parmesan cheese
1 small clove garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese
- Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
- While pasta cooks, place tomatoes and next 7 ingredients (through black pepper) in a food processor; process until finely chopped.
- Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
Wednesday, May 27, 2009
Key 1: Freshly ground coffee is best. I don't have a grinder - I don't feel like buying a pricey one, the reviews for cheap ones aren't that great, they sound sort of messy and I don't need another gadget in the kitchen. Instead, I buy mine from the supermarket and use their grinder. Be sure to run the grinder first and lift the flap because there are loads of inconsiderate people that leave beans in there - and you want the kind you picked, not some weirdo mix from what the last guy wanted! Grind as much as will last you til your next trip on a setting around auto drip to use my favorite method (try it and see how it goes - I find espresso grind doesn't taste as good for this.)
Key 2: Melitta one-cup cone filter holder. I love it. If you don't know what it is, I put a pic below. You can easily make a nice 6-16 ounce cup from this. It's $3 for the cone, and filters are cheap, too. You put the filter into the cone, your coffee (2 Tbs/8 oz cup) into the filter, and pour in water that was brought to a boil and then allowed to cool for 15-30 seconds (I use an electric kettle). Fill it up all the way once for a small cup, or refill with water for a larger cup. Super quick, super good, and SOOO much better than instant! If I want a cheap mocha, I just put hot cocoa mix into the cup and let the coffee mix in as it drips from the filter.
Tuesday, May 26, 2009
Strawberry Raisin Bran Muffins
Makes: 18 muffins
3 1/2 cups Raisin Bran cereal (any brand, really)
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups all-purpose flour
1/4 cup oil
1/4 cup plain nonfat yogurt
3/4 cup granulated sugar
2 cups buttermilk (I used 2 T of white vinegar and enough 1% milk to make 2 cups)
1 1/2 cups strawberries, diced
- Mix the dry ingredients (including cereal) in a large bowl
- Mix the wet ingredients in a medium bowl and add to dry mixture. Mix in fruit.
- Let sit at least 45 minutes
- When ready to bake, preheat oven to 400. Lightly grease muffin tin or use liners and fill cups completely (does not rise very much).
- Bake at 400 for 20-25 minutes. Tops will be light brown.
Nutrition info per muffin: Cal: 183 Fat: 4.3 g Carbs: 33g Protein: 6g
(As a comparison, Starbucks bran muffins, which are bigger, have 420 cal, 19 grams of fat, and 58 carbs)
Monday, May 25, 2009
Revive stale cereal, chips, or crackers
Serves as many as you like
- Take your stale food and put it in a thin layer on a cookie sheet or the tray of your toaster oven.
- In the toaster oven: set to toast. Watch carefully, and stir every 30 - 90 seconds. At the first sign of browning, remove from oven, let cool, and eat as usual.
- In the conventional oven: Put rack on second highest shelf. Turn on broiler. Watch carefully, and stir every 30-90 seconds. At the first sign of browning, remove from oven, let cool, and eat as usual.
I've never tried this with potato chips, but it definitely works for tortilla chips. If you serve chips or crackers warm, it gives them a bit of a restaurant feel. If you serve cereal warm, do it as a snack without milk. With milk it's just sort of funky, warms the milk, and gets soggy fast. Don't try it. Seriously.
Sunday, May 24, 2009
Southwest Kidney Bean Couscous Salad
Serves: 4 as main dish, 2-3 as a one-dish meal, or 4-8 as side.
3/4 cup uncooked couscous (I use whole grain)
3/4 cup water
1 (15 oz) can kidney beans, rinsed and drained
1/2 cup salsa
3/4 cup frozen corn
1 medium bell pepper, diced (I used green because I had it)
1/4 cup onion, chopped
1 tsp cumin
- Boil water in a small saucepan. When water boils rapidly, remove from heat, add couscous, and cover. Let sit 5 minutes while preparing vegetables.
- Chop up the pepper and onion. Place in a large bowl. Add beans, salsa and corn to bowl.
- Once couscous has sat for 5 minutes, add to bowl and fluff with a fork (even if everything else isn't in the bowl yet.)
- Mix with a fork and serve immediately or cover and chill in fridge until serving.
- Topping options: Top with cheese (jack, cheddar,pepper jack, feta) or sour cream.
Nutrition info (for 1/4 of recipe using regular couscous): Cal: 528 Fat: 1.9g Carbs: 100 (but 20g of fiber) Protein: 30g