Home Made Instant Blueberry and Cream Oatmeal

It’s very easy to make.  It tastes good.  It’s affordable.  It’s not full of preservatives.  Did I mention it tastes good?

What You Need:

  • 1 Cup regular oatmeal (quick cook is not necessary) **
  • 1 TBSP coffee creamer
  • 1 tsp sugar
  • 1/8 tsp salt
  • about 24 freeze dried or dehydrated blueberries

Combine oats, creamer, sugar, and salt into a food processor

 

Give it a quick 3 or 4 pulses to break up the oats and blend ingredients together.

Pour into a resealable sandwich baggie and add freeze dried or dehydrated blueberries.

Label and it’s ready to go.

To eat: 

Add about 1 cup boiling water, more or less to suit your preferences.  Stir and eat when you aren’t going to burn your mouth.

This makes a quick breakfast on a school morning or even when out camping.

 

** I suppose you could use quick cooking oats.  I find the long cooking regular cheaper and by chopping them up in the food processor they cook just as fast as the quick cooking oats do.

On A Roll With My Breads

Twice a week I make bread for our family.  This is the bread we use with meals, for sandwiches, or whatever.  I use the same basic recipe but try to liven it up sometimes, because even I can get bored doing the same thing over and over.  On Monday I tried something new and the results turned out well, so I thought I would share what I did.

First I used my own basic bread recipe and let it go through it’s first rise.  When it was time to punch down the dough, I divided it into 3 parts on a flour dusted counter.

One part of dough divided ready to roll out.

I rolled it out fairly thin but didn’t go wider then my bread pan.

Dough rolled out no wider then the bread pan.

Next, I added a filler to each loaf.

Dough with garlic butter.

Dough with cinnamon.

Dough with oatmeal.

Next step is fairly easy, just roll the dough up.

And place in your bread pan, seam side down. Add additional toppings if you prefer.

Let rise again.

Bake.

Enjoy.

One thing we did notice on the garlic bread.  Due to the butter content in the spread, the rolled part didn’t stick together as it was rising.  While this would be a problem for a sandwich bread, we enjoyed unrolling it while eating it.  The other breads did not separate.

Soup Challenge — #5

Ok, some of you might think my soup of the week challenge fell by the wayside and it sort of did in December and most of  January.  We still ate soups, but I just didn’t get to write about them.  It’s time to start again posting about them again.  So here goes….

Last night I made home made tomato soup and toasted cheese tortillas (home made as well). I know I made tomato soup as our first week’s challenge, but this week I changed it up a bit to make it easier and quicker. We had planned to go to church in the evening and my hubby and I ran around most of the day on errands and things, so quick and easy, not to mention healthy and cheap, were the buzz words for dinner.

I can’t really share a recipe per say but I can tell you what I did and maybe you can adapt it yourself.

What I used:

2 quarts of home canned spaghetti sauce–chunky version

1 cup milk

salt to taste

Last week I made a batch of spaghetti sauce that was slightly on the thin side so I could try to use it for soup as well.  I poured 2 quarts into a big pot and added a cup of milk and  warmed it up until it was steaming.  While that was heating up, I made the tortillas and melted cheese on top.

Not telling anyone how I made the soup, it was served up.  One right off the bat was excited that it had chunks of tomato in it rather then being a creamy soup.  Others said it was very good.  One thought it was a little too much like marinara sauce, but a quick shot of salt cured that.  All the soup was consumed, all the tortillas eaten.  A very quick, healthy meal on a cold and rainy night.

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Overall Review:

  • extra quick since all I had to do was open the jars, add milk, and heat
  • healthy…ingredients were tomatoes, water, milk, and spices
  • affordable
  • 6 thumbs up

 

Soup Of The Week – Week 2

I am a little late posting our week 2 soup.  This week was full of soup challenges.  We were going to make steak soup, but that didn’t happen.  I made a batch of squash soup and let me say, that was a huge fail!  Three of out of the four people who took a taste said no way where they going to eat it.  I was one of those people. The fourth, I think would have choked it down, but just to spare my feelings. Total failure.

Thankfully, Cary, over at Serenity Farms came to my rescue this week.  She has taken up the soup challenge and made this squash soup recipe and posted it.  Whew….she saved my squash soup attempt.  I didn’t follow her recipe to the letter, but used it as a guide and we really liked it.

Ingredients Used:

Large butternut squash

3 medium potatoes (skins left on)

1 large onion

2 celery stalks (I used celery I had dehydrated earlier this summer)

1 cup apple juice (also canned earlier this summer)

6 cups water

2 cups milk

2 tbsp butter

salt and pepper to taste

 

Melt butter in pot and add diced onions.  Cook until translucent.  Add cubed squash (after peeling and seeding) and carmalize.

Add potatoes and celery and cook just a bit to brown the potatoes.

Then add apple juice and water, stir well and let cook for several hours.

Use stick blender and blend well to a creamy consistency.

Add milk, salt, and pepper and cook a bit more.

Serve with a bit of home made farmers cheese (or store bought if you wish…sigh…lol) and a toasted cheese sandwich made on home made bread and you’ve got a winner dinner.

Canning Peach Butter

You know, you really don’t need to have fresh peaches to make peach butter. I used a #10 can of peaches, pureed them, added brown sugar and cinnamon and let it simmer until reduced and thicker. Then process in a water bath canner for 10 minutes.

When all is said and done, yummy peach butter to add to smoothies, yogurt, granola, ice cream, or whatever else you can think of.

Enjoy.

Feeling A Bit Domestic

I learned how to make fresh home made yogurt. What a difference from store bought. It’s not at all hard to make. It, like most things, takes a bit of time. So if you are up for the challenge, go for it and make your yogurt. There are already several recipes and tutorials on the web.

So, what does one do with home made yogurt? Here are a few suggestions:

Make Greek Cucumber Dressing to put on warm home made tortillas.


Greek Cucumber Dressing Recipe:

1 cup yogurt (if runny, drain off excess liquid)

1 cucumber (peeled and seeded)

1 tbsp fresh chopped dill (or 1 tsp dried)

1 to 2 cloves of garlic (or powder to taste)

salt and pepper to taste

Shred cucumber, squeeze or press to get extra liquid out of the mass.  Add yogurt, dill, garlic, and salt/pepper.  Mix well.  Cover, chill at least one hour or until you are ready to serve.

Another yummy treat for your home made yogurt:  A breakfast parfait:

Use home made or store bought granola, yogurt, and top with your favorite jam.  Very healthy when it’s all made at home and you know there are no preservatives in it. 🙂

Then of course, there is the obvious, just eat the yogurt plain.  But when you have so many other choices, plain is just well…..plain.

However you eat your newly made yogurt, enjoy it and know it is healthy, cheaper, and better tasting then store bought.