Peanut Butter and Chocolate Oatmeal

An alternative to bland breakfast oatmeal...with some added protein...

This recipes makes a single serving of delicious oatmeal. The amounts for the cocoa mix and peanut butter can be altered to taste.

Peanut Butter and Chocolate Oatmeal
Estimated Total Time: 5 minutes
Makes 1 serving 

Calories: 242  Carbs: 29g  Fat: 10g  Protein: 9g  Fiber 3g

Ingredients

• 1/4 cup oats (I use quick 1-minute oats, but quick old-fashioned oats will also work)
• 1/2 cup milk (I use 2%)
• 1 Tablespoon cocoa mix (I use Swiss Miss Milk Chocolate mix, but any variety will do)
• 1/4 teaspoon vanilla extract (optional)
• 2 teaspoons peanut butter (I use a natural variety of peanut butter that contains only peanuts and salt)

Instructions

1. Measure  ingredients into a medium microwave-safe bowl (the bowl should be large enough so that the cooking and expanding oatmeal won't spill over the top--most large cereal bowls should work).
2. Microwave on high for 2-1/2 minutes (watch to make sure it doesn't overflow).
3. Carefully remove from microwave (bowl will probably be hot). 
4. Stir mixture.
5. Serve with extra milk, if desired.

Enjoy!

Peanut Butter Cookies

A simplified variation of the Peanut Butter Cookie...

You can make these cookies fast for a dessert or sweet snack needed in a pinch. They won't last long. Thus you shall find that both making them and eating them is a cinch.

This recipe makes 1 dozen cookies and uses 4 ingredients.

Freezing: I found that these cookies freeze well. After baking them and allowing them to cool, I wrapped half of them up (individually) in plastic wrap, put them together inside a freezer bag, and froze them. They were easy to reheat in the microwave.

Peanut Butter Cookies
Estimated total time: 20 minutes
Makes 1 dozen cookies

Ingredients

• 1/2 cup peanut butter 
• 1/2 cup all purpose flour
• 1/4 cup sugar
• 1 large egg, beaten just slightly

Instructions

1. Preheat oven to 350 degrees.
2. Grease one cookie sheet.
3. Mix all ingredients together with a rubber spatula.
4. Form cookie dough into twelve 1-inch balls.
5. Place each ball onto the greased cookie sheet leaving 1-2 inches of space between them.
6. Flatten balls (to about 1/2" or 1/4" thickness) with the flat bottom of a glass, jar, or plate. 
7. Bake at 350 degrees for 8-10 minutes until set. They'll be slightly crispy/golden on bottom. 
8. Enjoy them warm or cool them and then freeze or store them. Yum.

Enjoy!

New Features

Recent additions to my blog:

1. The "Complete Recipe List" link in the right sidebar (links to a page containing a chronological listing of only my recipes).
2. The "Snapshots" link in the right sidebar (utilizes Blogger's new Dynamic Views feature to show all my posts in various formats, all with snapshots of pictures from each post).

Coming soon: A recipe for implausibly easy peanut butter cookies. Yum!

Enjoy!

Balsamic Vinaigrette

Here's something with which to dress a salad...

This salad dressing is easy to make and tastes great. It adds a flavorful zing to a bowl of leafy greens.

The recipe calls for a half-teaspoon mixture of spices, allowing you to use the spices you like best. I've used dill weed, coriander, thyme, onion powder, and basil. Whatever you choose to include, the mixture should amount to about 1/2 teaspoon.

To mix and store the dressing, I use a well-washed bottle that originally contained enchilada sauce.

Balsamic Vinaigrette
Estimated preparation time: 10 minutes
Makes enough for about 6 side salads or 4 entree salads 

Ingredients:

• 3 tablespoons balsamic vinegar
• 1/4 teaspoon garlic salt (or plain salt)
• 1/4 teaspoon granulated sugar
• Dash of black pepper
• 1/2 teaspoon total combination of dry spices like dill weed, ground coriander seed, thyme, basil, and onion powder (choose according to your taste)
• 1/2 cup extra virgin olive oil 

Instructions:

1.  Measure ingredients into sealable jar or bottle. Seal securely.
2.  Shake well to combine ingredients.
3.  Add to salads and enjoy!
4.  Refrigerate unused portion. *Ingredients will separate; shake before each use.


Enjoy!

Friday Humor

Some cooking tips from Bill Cosby. Watch the section of this video clip that plays from 1:07 to 3:23.
(The video may not show up in feed readers--like Google Reader. Visit my blog to view it.)

Enjoy!

Breakfast Tip: Steel-Cut Oats

A wholesome breakfast idea...

Steel-cut oats (also called Irish oats) require a longer cooking time than I generally like to endure. Plus, whenever possible, I like to avoid getting pots dirty.

However, with some quick preparation the night before, here's a way to cook up (i.e. microwave) some steel-cut oats for breakfast in just a few minutes. The trick is to first allow them to soak for several hours--that is, overnight.

Oatmeal made from steel-cut oats has a texture that is chewier than oatmeal made from rolled oats and (especially) quick oats. It also has a somewhat nuttier flavor. From what I've read, there seem to be virtually no differences in the nutritional benefits of any of these types of oats--the differences appear only in the way the oats are cut and processed (which affects the cooking time) and in the way they taste.

Critical note: Be sure to use a large microwave-safe bowl for this recipe.
Other critical note: Don't leave the microwave unattended while you're heating this oatmeal.
Why?: The oatmeal will essentially boil and may overflow the bowl.

Overnight Steel-Cut Oatmeal
Estimated total preparation time: 6 minutes (plus overnight)
Estimated cooking time: 3-5 minutes
Serves: 1

Ingredients

• 1/4 cup steel-cut oats
• 1/2 cup water
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• 1-2 tablespoons dried fruit (like raisins or dried cranberries)
• Brown sugar or maple sugar to taste (start with 1-2 teaspoons)
• Optional: Extra milk or plain/Greek-style yogurt

Instructions

The night before:
1. In a large microwaveable bowl, combine the steel-cut oats and water.
2. Cover and refrigerate overnight.

In the morning:
1. Remove bowl from refrigerator, uncover it, and allow it to come closer to room temperature for a few minutes while adding the other ingredients.
2. Stir in the milk, cinnamon, dried fruit, and brown sugar or maple sugar to taste.
3. Place bowl, uncovered, in microwave and cook on high for 3-5 minutes, stopping and stirring it occasionally, until oatmeal is desired consistency. Don't leave the microwave unattended.
4. Remove bowl and let it sit for 1 minute. (Oatmeal will also thicken some as it cools.)
5. Enjoy with extra milk or a dollop of plain or Greek yogurt.


Enjoy!

Recommending: Fridge-Clearing Lentil Soup

Recently I came across a recipe for "Fridge-Clearing Lentil Soup" on thekitchn.com and tried it...

The soup was delicious, hearty, filling, and inexpensive.
I've found that some lentil soups are just...bland. But this soup was rich with flavor.

The recipe is intentionally flexible so you can use whatever vegetables you have in the fridge. I was able to use up some of the fresh ginger I'd had hanging around for a couple weeks. I also tossed in some steamed french-cut green beans leftover from a previous meal.

My soup was not the color of the soup in the picture with the recipe (the author's addition of kale made for a more green-colored soup).

For the variable ingredients, I used: 
Instead of the optional bacon - 3 oz (one package) chipped beef 
Liquid - 4 cups chicken stock + 4 cups water
Fridge-clearing vegetables -  4 cups broccoli + 1/2 cup carrots + 1/4 cup leftover green beans

It took around 40 minutes to cook the vegetables till they were tender to my taste.

I'd say it made around 12 servings of soup. I froze a third of it for later and used the rest for lunches and a couple dinners.

It was so delicious served with a dollop of plain yogurt.

Sound interesting? Tasty? Check out the recipe here: Fridge-Clearing Lentil Soup at thekitchn

Enjoy!

Budgeting and Meal Planning

If you'd like some tips about grocery budgeting, meal planning, and more...

The author of the moneysavingmom.com is doing a weekly video series she's calling "31 Weeks to a Better Grocery Budget." She's posting a new video every Monday. I've enjoyed them so far. It seems like no matter your background (whether you've budgeted and meal-planned for years or if you're just now wanting to start getting ideas) you'll get some helpful tips.

Here are links to the first two video lessons:
*Update* I've added the link to the third lesson.
Lesson One
Lesson Two
Lesson Three

Enjoy!

Kielbasa with Onion and Apple

Make this dish in just 30 minutes...

I wish I had better pictures to show off the results of this recipe.
Just take my word for it: this is delicious.

This meal uses ingredients that are easy to keep on hand--freeze the kielbasa (thaw before using it), store the onion in a dark, dry place, and refrigerate the apples.

My husband says this dish is "ridiculously good," and that's pretty much it. The flavors are sweet, spicy, and smoky. I like how it has mixed but similar textures: tender kielbasa, succulent and still-a-bit-crisp apples, and soft onions.

Note: You probably can omit the butter in this recipe, but I haven't yet tried it that way. 

Side ideas: Couscous or Brussels sprouts, broccoli, or another green vegetable.

Kielbasa with Onion and Apple
Estimated total time: 30 minutes
Serves: 4 - 6

Ingredients

• 1 tablespoon salted butter
• 1 pound polska kielbasa
• 1 large onion
• 2 large apples (Gala or a similar crisp variety)
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 2 teaspoons dried parsley

Instructions
1.  Cut fully-thawed kielbasa into wedges (1-inch at widest outer edge).
2.  Heat butter over medium heat in a large pot--I use a 5-quart pot. 
3.  Add kielbasa wedges to butter and cook for 5 minutes, stirring often.
4.  Meanwhile, slice onion into thin strips.
5.  Add onion to pan and cook for 6 minutes, stirring often.

6.  Meanwhile, slice apples into wedges (1/2-inch width at widest).
7.  Add apple slices to pan and stir.

8.  Cook the mixture for about 13 minutes or until apples are tender (they should be springy and somewhat bendable).
9.  Stir the cider vinegar and sugar to the kielbasa-onion-apple mixture. Stir. 
10.  Add the dried parsley to the mixture and stir well. 
11.  Bring the mixture to a boil then simmer for 1-2 minutes.

12.  Serve hot.

Enjoy!

Update

I haven't dropped off the edge of the earth...just off this space of the Internet.

Other things have taken priority over my recipe-posting--that process is quite time-consuming. Although I enjoy the steps involved, sometimes using my camera constantly while trying to cook and finish a meal in good time is low on my list of likes.

There are a few recipes I have invented recently that I will eventually post. Today, I made a meal involving kielbasa, onion, and apples, and it was mighty delicious.

I recommend adding the feed for my blog (ie: subscribe to it) to your blog reader so you'll see when I next update with a post.

Thank you for following! :~)  I appreciate it.

Question of the Day

I'm still here! Not to worry--if you're prone to that.

I'm working on some menu-planning experiments, and this has been a busy month

I'd like to know something. I'd like to know what your favorite autumn food is. When you think of crisp-weather autumn and then think of eating, what do you begin to crave? Apple pie? Roasted pumpkin seeds? A particular hearty soup?

Leave a comment with your answer to that compelling question.

Chicken Mozzarella

Savory sauce and juicy chicken...topped with cheese...and broiled...

This is my variation of chicken Parmesan. My husband I really like the tomato flavor in the sauce--the sugar tempers the acidity of the canned tomatoes. Spices like cumin and nutmeg and herbs like basil and parsley dress it all up. But this is not a complicated meal to make.

I found that 1/2 of a chicken breast (or half of a chicken breast half, if you want to be technical*) was a good serving size for me. Thus, I think this meal will serve up to 4 people with smallish appetites or 2 people with hunger pangs.

*Technically, a chicken has a breast (singular), and that breast is chopped into two halves and sold that way. So, technically, when you generally buy chicken breasts, those pieces of chicken are actually chicken breast halves. Apparently, though, misuse of the term has lead to the phrases "a chicken breast" and "a chicken breast half" being interchangeable, with both referring to the same portion/piece of a chicken. This I just learned after a bit of research. Since it's uncommon to find a whole chicken breast in supermarkets, I'm not going to bother with technicalities. I'm going with the general phrasing (no "halves" for me here).

Side ideas: Egg (or "no-egg") noodles, steamed green beans, steamed or grilled Brussels sprouts.

Chicken Mozzarella
Estimated total time: 1 hour
Oven temperature: 400 degrees F
Serves: 2 - 4

Ingredients

• 2 boneless skinless chicken breasts
• 8 fresh basil leaves
• Fresh parsley leaves (to make 1 tablespoon chopped)
• 1/4 cup + 1/8 cup all purpose flour
• Salt
• Freshly-ground black pepper
• A dash of ground cumin
• 1 tablespoon butter
• 1 tablespoon minced garlic (about 2 cloves, minced)
• 1/4 cup white wine
• 2-1/4 cups crushed tomatoes (canned)
• 1/4 teaspoon sugar
• A dash of ground nutmeg
• 1/2 cup shredded mozzarella cheese
• Dry egg noodles--2 to 4 servings worth (I used about 6 cups) for an optional side

Instructions

1. Rinse and dry fresh parsley. Chop enough parsley to make 1 tablespoon when chopped. Set aside.

2. Rinse and dry the basil leaves. Make a chiffonade of the leaves by placing them in a stack, rolling up the stack of leaves from the stem end to the tip, then chopping the roll into 1/8-inch slices, generally. Then chop these thin strips crosswise. Set aside.

 

 

3. Flatten the chicken breasts by placing them in a sturdy, sealable (airtight) plastic bag and pounding them with the side of a large can (or a meat mallet, if you have one). You want the chicken to be a more uniform thickness (about 1/2") throughout each piece.
4. Remove the chicken from the bag, rinse each piece, and pat them dry with a paper towel.
5. Trim any excess fat from the chicken.
6. Place 1/4 cup of flour in a wide bowl. Dredge one side of one chicken breast in the flour. Then sprinkle salt and freshly-ground black pepper, along with a dash of ground cumin, on the un-floured side.

7. Turn the piece of chicken over, and dredge the other side in the flour. Remove this piece of chicken, gently shaking off excess flour.

8. Add about 1/8 cup of flour to the wide bowl. Repeat steps #6 and #7 with the other chicken breast piece.
9. Preheat oven to 400 degrees F.
10. Place 1 tablespoon of butter in a straight-sided saute pan set on medium-high heat. When the butter melts, tilt the pan to swirl the butter, coating the bottom of the pan.

 

11. When the butter is hot and bubbly, add the chicken to the pan. Cook for three minutes on one side.

12. Meanwhile, set a large pot of water on high heat to cook the egg noodles (if desired), according to the package directions.
13. After the chicken has cooked on one side for three minutes, turn both pieces over and cook for about 4 more minutes until done.

14. Remove chicken from the pan and place in a 8" x 8" or similar baking dish.

15. To the saute pan, add 1 tablespoon of minced garlic and turn the heat to medium. Stir the garlic around the pan, scraping up some of the juices from the bottom of the pan.

16. When the garlic is fragrant and sizzling (but not burning), add a splash of white wine to the pan--about 1/4 cup. Stir.

17. Keep cooking and stirring over medium heat, allowing the liquid to reduce by half. This will take about 2 minutes.

18. Add about 2-1/4 cups of crushed tomatoes.

19. Stir in 1/4 teaspoon of sugar, several twists of freshly-ground black pepper, and a dash of ground nutmeg. Cook for 4-5 minutes, stirring often.

20. When the tomato mixture is bubbly, add the chopped parsley and basil. Stir for 1 minute. Remove from heat.

21. Carefully pour the tomato mixture over the chicken in the baking dish.

22. Sprinkle 1/2 cup shredded mozzarella cheese over the chicken.

23. When the pasta water has begun to boil, you may add the egg noodles. Follow their package's directions and remove and drain the water when they are cooked sufficiently.
24. Place the dish in the center of the preheated oven and bake for about 8 minutes--until the cheese is melted well.

25. When cheese is melted, turn the oven broiler on and broil for about 3 minutes. Watch the dish carefully--avoid burning the cheese.

26. When the cheese is nicely golden brown, remove the dish from the oven.

27. Serve the chicken mozzarella with egg noodles and steamed green beans.

Enjoy!

Mini Blueberry Pies

Simple and delicious miniature pies...

I had a difficult time naming these munchkins; I wanted to invent a name more creative than "Mini Blueberry Pies." In the end, though, as occurred with my Yummy Oatmeal dilemma, I settled on that name because it is what defines them: They are miniature blueberry pies--made with a pie crust, blueberries, and a few other ingredients.

Ahhh, these little pastries are a tasty dessert. Plump, juicy blueberries, lightly sweetened and enveloped by a warm, flaky crust. I highly recommend serving these pies with vanilla ice cream because they are only lightly sweetened, and the addition of cold, smooth, ice cream balances out the sweetness and excellently complements the flavors and textures of the pies.

I don't have any pictures of the pies paired with ice cream....but you may feast your eyes upon this snazzy pic of one pie--nicely golden brown. Yum.

If you're feeling a little bit bold, you could substitute a different fruit for the blueberries. Raspberries, strawberries, or maybe even apples would likely work. I would recommend cutting large fruits (like apples and strawberries) into smallish pieces before mixing them with the sugar, flour, etc.

I'm excited to try this recipe again soon. I plan to use a different fruit and see how it goes. If you try this recipe, let me know what you think. :-)

Mini Blueberry Pies 
Estimated preparation time: 20 minutes plus time to bring crust to room temperature as per package instructions
Estimated baking time: 25 minutes
Serves: 4

Ingredients

• 1 refrigerated pie crust
• 1-1/2 cups fresh blueberries (about 3/4 of a pint)
• 1 teaspoon lemon juice
• 1 tablespoon sugar
• 2 tablespoons flour
• About 1 tablespoon butter, divided into fourths
• Vanilla ice cream (optional, but exceptionally tasty, accompaniment)

Instructions

1. Prepare the pie crust according to the package directions (usually it is suggested that you let the crust come to room temperature, which takes around 15 minutes--sometimes you can microwave it for a few seconds, but check the instructions).

2. Preheat the oven to 450 degrees F.
3. Rinse the blueberries and shake off excess water.

4. In a bowl, stir together the blueberries, sugar, and lemon juice. Then add the flour. Set this mixture aside.

5. Unroll the prepared pie crust onto a cutting board.

6. Cut the crust into fourths (a pizza slicer is a great tool for this). Pull the pieces apart a bit.

7. Place a scoop of about 1/4 of blueberry mixture in the center of a pie crust piece.

8. Fold up the crust around the mixture, firmly pinching the 4 edges to form a little pouch around the blueberries. Leave the top of the mixture exposed a bit, but make sure that everything is contained inside the pie crust and there are no holes on the edges.

9. Repeat steps 7 and 8 for all pieces of the crust, using equal parts of the blueberry mixture for each.
10. Place the miniature pies in a pie dish or another oven-safe dish.

11. Top each mini pie with a slice of butter (about 1/4 tablespoon for each).

12. Place the pie dish in the preheated oven on the middle rack.
13. Bake for about 10 minutes.
14. Carefully remove the dish and lightly cover the mini pies with a length of foil to avoid overly-browning the edges.
15. Place the dish back in oven and bake for about 10 more minutes.
16. Remove the dish and check the mini blueberry pies for doneness (they should be lightly golden-brown and very hot and bubbly).
17. If they aren't done yet, place them back in the oven without the foil for about 5 more minutes. The total baking time should be about 25 minutes.
18. Remove the pies from the oven.

19. Allow the mini blueberry pies to cool some before eating them because they will be quite hot.

20. Serve the pies with scoops of vanilla ice cream, or if you're gutsy, some vanilla yogurt or slightly-sweetened plain yogurt.

Enjoy!