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!
March 18, 2011
February 14, 2011
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.
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
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!
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
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!
January 22, 2011
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!
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!
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!
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