11 Temmuz 2012 Çarşamba
Black Bean Soup - Made with Dried Beans - And Muir Glen Organic Giveaway
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Salsa - So Fresh Tasting No One Will Know It's Made with Canned Tomatoes - And a Giveaway
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10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Banana Loaf Cake - Banana Bread
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Banana bread has a bit of a bad rep because of all the bad banana bread out there. I prefer to call my version banana loaf cake, to differentiate it from all those dry banana breads that have too much sugar and not enough banana. Not everyone likes nuts, so feel free to leave them out if you don't. Some people like to toast the nuts first, but I rarely take the time to do that and haven't had any complaints yet.
Of course, you can spread a slice with softened butter and call it breakfast. Or top a slice with a dollop of whipped cream and call it dessert. I suppose you could even frost the loaf, or just the top of it, with a thin icing. But I guess I'm a no-frills kinda gal because I prefer just a plain, unadorned slice along with a nice cup of tea.
How about you? Don't tell me you don't like bananas; I'll only tell you that even people who don't like bananas like this. But if you really really really don't like bananas, try my chocolate loaf cake! Frugal types like banana cake/bread because it's a great way to use up really overripe bananas instead of throwing them out. In fact, the more overripe, the better. If you can, wait until the bananas are thoroughly disgusting before making this.
Banana Bread
(Makes one 9x5x3-inch or 9x4x4-inch loaf)
2 packed cups (10 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chopped walnuts, toasted or not
1 2/3 cups (about 1.5 pounds, unpeeled) mashed very ripe bananas
1 tablespoon plus 2 teaspoons fresh lemon juice, divided
Milk to make 2/3 cup
4 ounces (1 stick) unsalted butter, room temperature
2/3 packed cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 Preheat oven to 350 degrees. Grease, butter or spray a 9x5x3-inch or 9x4x4-inch loaf tin. In small bowl, whisk together flour, baking soda and salt. Stir in chopped walnuts.
2 In medium bowl, mash bananas and 1 tablespoon lemon juice with large fork or potato masher.
3 In measuring cup, put 2 teaspoons fresh lemon juice, add milk to make 2/3 cup; stir gently and let stand for 5 minutes.
4 In large bowl, cream butter and brown sugar together until light and fluffy. Beat in eggs, then vanilla and mashed bananas. Add dry ingredients and lemon-thickened milk alternately to wet ingredients, and stir just until combined. Scrape into prepared loaf tin; smooth top.
5 Bake at 350 degrees for 65 to 75 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and continue cooling on wire rack for an hour.
Banana bread has a bit of a bad rep because of all the bad banana bread out there. I prefer to call my version banana loaf cake, to differentiate it from all those dry banana breads that have too much sugar and not enough banana. Not everyone likes nuts, so feel free to leave them out if you don't. Some people like to toast the nuts first, but I rarely take the time to do that and haven't had any complaints yet.
Of course, you can spread a slice with softened butter and call it breakfast. Or top a slice with a dollop of whipped cream and call it dessert. I suppose you could even frost the loaf, or just the top of it, with a thin icing. But I guess I'm a no-frills kinda gal because I prefer just a plain, unadorned slice along with a nice cup of tea.
How about you? Don't tell me you don't like bananas; I'll only tell you that even people who don't like bananas like this. But if you really really really don't like bananas, try my chocolate loaf cake! Frugal types like banana cake/bread because it's a great way to use up really overripe bananas instead of throwing them out. In fact, the more overripe, the better. If you can, wait until the bananas are thoroughly disgusting before making this.
Banana Bread
(Makes one 9x5x3-inch or 9x4x4-inch loaf)
2 packed cups (10 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chopped walnuts, toasted or not
1 2/3 cups (about 1.5 pounds, unpeeled) mashed very ripe bananas
1 tablespoon plus 2 teaspoons fresh lemon juice, divided
Milk to make 2/3 cup
4 ounces (1 stick) unsalted butter, room temperature
2/3 packed cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 Preheat oven to 350 degrees. Grease, butter or spray a 9x5x3-inch or 9x4x4-inch loaf tin. In small bowl, whisk together flour, baking soda and salt. Stir in chopped walnuts.
2 In medium bowl, mash bananas and 1 tablespoon lemon juice with large fork or potato masher.
3 In measuring cup, put 2 teaspoons fresh lemon juice, add milk to make 2/3 cup; stir gently and let stand for 5 minutes.
4 In large bowl, cream butter and brown sugar together until light and fluffy. Beat in eggs, then vanilla and mashed bananas. Add dry ingredients and lemon-thickened milk alternately to wet ingredients, and stir just until combined. Scrape into prepared loaf tin; smooth top.
5 Bake at 350 degrees for 65 to 75 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and continue cooling on wire rack for an hour.
How to Make Flour Tortillas - So Much Better Than Store-Bought
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Flour tortillas of the store-bought variety usually have a lot of questionable ingredients that leave an odd aftertaste. But some of the homemade flour tortillas I've had were greasy and rubbery (and some 1/4-inch thick!), so I decided to try making my own with just four simple (and organic) ingredients. I made up the recipe as I went along, and they turned out great the first time--which only means homemade flour tortillas are easy and practically foolproof!
Cooking for two on most days, I set out with the idea of making six smallish tortillas. So I got out a medium bowl, about 2 quarts, and measured in the amount of organic unbleached flour I thought would be needed. Not being too keen on lard, and having an actual aversion to vegetable shortening, I got out the organic unsalted butter. Started with 2 tablespoons but decided to add a bit more. Heated up 1/2 cup water, but didn't use it all; turns out, 1/3 cup is just right. Did all the mixing with my fingers, then kneaded the dough briefly right in the bowl. Couldn't be easier.
On my impeccably clean quartz countertop, I mashed the ball of dough into a 5-inch disk and cut it into six wedges. Then I rolled each wedge into a ball, threw them back in the bowl, covered the bowl and let the dough balls rest at room temperature for about 30 minutes while I proceeded with other parts of the meal. Then I pressed them out by hand on the same unfloured countertop. If I were making a lot of tortillas, even just a double batch, I would use a rolling pin. But for so few, it just seemed simpler to do it by hand. My little recipe made exactly six tasty little 7-inch tortillas.
I know step-by-step photos would be helpful, but I don't usually have a second photographer on hand, so I've given very explicit directions and am confident you won't have any trouble turning out a batch of homemade tortillas the very first time. Mmm ... once you make your own flour tortillas, you'll never go back to store-bought!
You might also want to try my Mexican Rice and Albondigas Soup recipes!
Flour Tortillas
(makes six 7-inch tortillas)
1 1/4 packed cups (6.25 ounces) unbleached all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/3 cup very warm water
1 In medium bowl, mix flour and salt together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the warm water with one hand while mixing with the other, in case you don't need to add all the water. The mixture should be just moist enough to come together into a stiff dough. Knead, right in the bowl, with one hand for about a minute.
2 On impeccably clean unfloured work surface, mash the ball of dough into a 5-inch disk and cut it into six wedges. Roll each wedge into a fairly smooth ball, place them in the bowl, cover and let rest at room temperature for about 30 minutes.
3 On the same unfloured work surface, with a rolling pin or with your hand, roll or press each dough ball into a 7-inch round. Measure--if they are not 7 inches, they are not thin enough.
4 Heat an ungreased skillet or griddle over medium-high heat. (You would love the Lodge Pro Logic 12-Inch Square Griddle. I hate round griddles!) Cook on first side about 30 to 45 seconds or until tortilla starts puffing up and is getting specks of brown on the underside. Turn and cook second side about 30 to 45 seconds or until browning in spots. As each one is done, stack on a plate covered with a kitchen towel.
Flour tortillas of the store-bought variety usually have a lot of questionable ingredients that leave an odd aftertaste. But some of the homemade flour tortillas I've had were greasy and rubbery (and some 1/4-inch thick!), so I decided to try making my own with just four simple (and organic) ingredients. I made up the recipe as I went along, and they turned out great the first time--which only means homemade flour tortillas are easy and practically foolproof!
Cooking for two on most days, I set out with the idea of making six smallish tortillas. So I got out a medium bowl, about 2 quarts, and measured in the amount of organic unbleached flour I thought would be needed. Not being too keen on lard, and having an actual aversion to vegetable shortening, I got out the organic unsalted butter. Started with 2 tablespoons but decided to add a bit more. Heated up 1/2 cup water, but didn't use it all; turns out, 1/3 cup is just right. Did all the mixing with my fingers, then kneaded the dough briefly right in the bowl. Couldn't be easier.
On my impeccably clean quartz countertop, I mashed the ball of dough into a 5-inch disk and cut it into six wedges. Then I rolled each wedge into a ball, threw them back in the bowl, covered the bowl and let the dough balls rest at room temperature for about 30 minutes while I proceeded with other parts of the meal. Then I pressed them out by hand on the same unfloured countertop. If I were making a lot of tortillas, even just a double batch, I would use a rolling pin. But for so few, it just seemed simpler to do it by hand. My little recipe made exactly six tasty little 7-inch tortillas.
I know step-by-step photos would be helpful, but I don't usually have a second photographer on hand, so I've given very explicit directions and am confident you won't have any trouble turning out a batch of homemade tortillas the very first time. Mmm ... once you make your own flour tortillas, you'll never go back to store-bought!
You might also want to try my Mexican Rice and Albondigas Soup recipes!
Flour Tortillas
(makes six 7-inch tortillas)
1 1/4 packed cups (6.25 ounces) unbleached all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/3 cup very warm water
1 In medium bowl, mix flour and salt together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the warm water with one hand while mixing with the other, in case you don't need to add all the water. The mixture should be just moist enough to come together into a stiff dough. Knead, right in the bowl, with one hand for about a minute.
2 On impeccably clean unfloured work surface, mash the ball of dough into a 5-inch disk and cut it into six wedges. Roll each wedge into a fairly smooth ball, place them in the bowl, cover and let rest at room temperature for about 30 minutes.
3 On the same unfloured work surface, with a rolling pin or with your hand, roll or press each dough ball into a 7-inch round. Measure--if they are not 7 inches, they are not thin enough.
4 Heat an ungreased skillet or griddle over medium-high heat. (You would love the Lodge Pro Logic 12-Inch Square Griddle. I hate round griddles!) Cook on first side about 30 to 45 seconds or until tortilla starts puffing up and is getting specks of brown on the underside. Turn and cook second side about 30 to 45 seconds or until browning in spots. As each one is done, stack on a plate covered with a kitchen towel.
Salsa - So Fresh Tasting No One Will Know It's Made with Canned Tomatoes - And a Giveaway
To contact us Click HERE
Salsa made with canned tomatoes? Yes! For a taste of summer any time of year, whip up a batch of salsa made with canned tomatoes. I know, I know--I'm all about fresh; but tomato season is not quite here, and I refuse to buy out-of-season imports or any of the pallid objects that pass for tomatoes in most supermarkets. I've found that really good canned tomatoes (I always use Muir Glen organic) make better salsa than the less-than-stellar fresh tomatoes available.
Granted, it's not the salsa fresca we can enjoy during tomato season, but it's much fresher tasting than any of the store-bought salsas I've tried. In fact ... This is how fresh tasting it is. We had guests for dinner--guests who are really into food and into salsa--and they were crazy about it! AND (yes, I'm shouting) they did not know the tomatoes were canned! And I didn't tell them, thought I'd save that little gem for another time.
There was just a tiny bit left over, and when I tasted it two days later, I was blown away! How can something taste so fresh after nearly 48 hours in the fridge?! Since it was early in the morning when I did my two-day taste test, I just went ahead and made organic tortilla chips and salsa, with a side of leftover Mexican rice, my breakfast. It was that tasty!
But I wouldn't try this with just any canned tomatoes. At the risk of sounding like a shill for Muir Glen, I would only make this with Muir Glen tomatoes. Truly, I am not on their payroll; they simply make the best canned tomatoes.
Salsa
(Makes 2 cups)
1/4 cup finely diced onion, rinsed and drained
1/8 teaspoon salt
1 14.5-ounce can Muir Glen organic fire roasted diced tomatoes with green chiles, undrained
2 tablespoons chopped fresh cilantro
1 or 2 tablespoon freshly squeezed lime juice
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper flakes
In 3-cup bowl, combine all ingredients; stir together. Cover and refrigerate for 6 to 24 hours before serving. Garnish with more cilantro.
Muir Glen Organic Giveaway
Two winners will each receive a Muir Glen Organic Reserve Gift Basket. All US residents who leave a comment (one entry per person) on this post before 11:59pm Eastern time Wednesday May 16 will be put into a random drawing. Winners will be announced here before noon Eastern time on Thursday May 17.
Other recipes you might enjoy: Mexican Rice and Homemade Flour Tortillas.
Salsa made with canned tomatoes? Yes! For a taste of summer any time of year, whip up a batch of salsa made with canned tomatoes. I know, I know--I'm all about fresh; but tomato season is not quite here, and I refuse to buy out-of-season imports or any of the pallid objects that pass for tomatoes in most supermarkets. I've found that really good canned tomatoes (I always use Muir Glen organic) make better salsa than the less-than-stellar fresh tomatoes available.Granted, it's not the salsa fresca we can enjoy during tomato season, but it's much fresher tasting than any of the store-bought salsas I've tried. In fact ... This is how fresh tasting it is. We had guests for dinner--guests who are really into food and into salsa--and they were crazy about it! AND (yes, I'm shouting) they did not know the tomatoes were canned! And I didn't tell them, thought I'd save that little gem for another time.
There was just a tiny bit left over, and when I tasted it two days later, I was blown away! How can something taste so fresh after nearly 48 hours in the fridge?! Since it was early in the morning when I did my two-day taste test, I just went ahead and made organic tortilla chips and salsa, with a side of leftover Mexican rice, my breakfast. It was that tasty!
But I wouldn't try this with just any canned tomatoes. At the risk of sounding like a shill for Muir Glen, I would only make this with Muir Glen tomatoes. Truly, I am not on their payroll; they simply make the best canned tomatoes.
Salsa
(Makes 2 cups)
1/4 cup finely diced onion, rinsed and drained
1/8 teaspoon salt
1 14.5-ounce can Muir Glen organic fire roasted diced tomatoes with green chiles, undrained
2 tablespoons chopped fresh cilantro
1 or 2 tablespoon freshly squeezed lime juice
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper flakes
In 3-cup bowl, combine all ingredients; stir together. Cover and refrigerate for 6 to 24 hours before serving. Garnish with more cilantro.
Muir Glen Organic Giveaway
Two winners will each receive a Muir Glen Organic Reserve Gift Basket. All US residents who leave a comment (one entry per person) on this post before 11:59pm Eastern time Wednesday May 16 will be put into a random drawing. Winners will be announced here before noon Eastern time on Thursday May 17.
Other recipes you might enjoy: Mexican Rice and Homemade Flour Tortillas.
Chocolate Ice Cream
To contact us Click HERE
Not that I haven't been making ice cream year round since I got an ice cream maker, but now that summer is here I'll be making it at least once a week. Developing ice cream recipes is such a lot of fun. Even if I don't get it exactly right the first time, how bad can a "bad" batch of ice cream be?! Homemade chocolate ice cream is my favorite form of chocolate, and this one is fabulous!
If you want something with no fat whatsoever, make my chocolate frozen yogurt. But if you don't mind a little fat, try my chocolate ice cream. If you don't want to use Kahlua, dissolve a half teaspoon or so of espresso powder in a little hot water and use that instead. That little dash of coffee really kicks up the chocolate flavor.
Unlike many, or even most, homemade ice creams, this one is scoopable right out of the freezer. And it has the superb flavor and mouthfeel of a super-premium store-bought ice cream. What is your favorite ice cream flavor?
Chocolate Ice Cream
(Makes about 5 cups)
1 1/2 cups organic milk (I use 2%)
1/2 to 2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups heavy cream, divided
3 large organic egg yolks
2 tablespoons Kahlua, optional
1 teaspoon vanilla extract
1 In heavy-bottomed 2-quart saucepan, heat milk just to a simmer.
2 While milk is heating, in 1.5-quart bowl whisk together sugar, cocoa, cornstarch and salt. Whisk in 3/4 cup of the cream and the yolks until mixture is smooth.
3 Whisk hot milk into egg mixture, then pour mixture into the saucepan. Over medium heat, stir constantly and cook until the mixture thickens and registers 170 degrees on instant-read thermometer, about 5 minutes; do not boil.
4 Strain into 2-quart bowl (I use a 2-quart glass measure to make pouring into the machine easier). Do not reuse the bowl that held the raw eggs. Whisk in Kahlua, vanilla extract and remaining 3/4 cup cream. Cover and refrigerate until well chilled, at least 8 hours or overnight.
5 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.
6 Transfer the soft ice cream to a freezer-safe airtight container, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.
Disclosure: If pertinent to the post, I will sometimes mention a favorite piece of equipment or other product, with a link to that item on Amazon.com or other affiliate. If you purchase something from an affiliate through one of my product links, I receive a small commission that does not cost you.
Not that I haven't been making ice cream year round since I got an ice cream maker, but now that summer is here I'll be making it at least once a week. Developing ice cream recipes is such a lot of fun. Even if I don't get it exactly right the first time, how bad can a "bad" batch of ice cream be?! Homemade chocolate ice cream is my favorite form of chocolate, and this one is fabulous!
If you want something with no fat whatsoever, make my chocolate frozen yogurt. But if you don't mind a little fat, try my chocolate ice cream. If you don't want to use Kahlua, dissolve a half teaspoon or so of espresso powder in a little hot water and use that instead. That little dash of coffee really kicks up the chocolate flavor.
Unlike many, or even most, homemade ice creams, this one is scoopable right out of the freezer. And it has the superb flavor and mouthfeel of a super-premium store-bought ice cream. What is your favorite ice cream flavor?
Chocolate Ice Cream
(Makes about 5 cups)
1 1/2 cups organic milk (I use 2%)
1/2 to 2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups heavy cream, divided
3 large organic egg yolks
2 tablespoons Kahlua, optional
1 teaspoon vanilla extract
1 In heavy-bottomed 2-quart saucepan, heat milk just to a simmer.
2 While milk is heating, in 1.5-quart bowl whisk together sugar, cocoa, cornstarch and salt. Whisk in 3/4 cup of the cream and the yolks until mixture is smooth.
3 Whisk hot milk into egg mixture, then pour mixture into the saucepan. Over medium heat, stir constantly and cook until the mixture thickens and registers 170 degrees on instant-read thermometer, about 5 minutes; do not boil.
4 Strain into 2-quart bowl (I use a 2-quart glass measure to make pouring into the machine easier). Do not reuse the bowl that held the raw eggs. Whisk in Kahlua, vanilla extract and remaining 3/4 cup cream. Cover and refrigerate until well chilled, at least 8 hours or overnight.
5 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.
6 Transfer the soft ice cream to a freezer-safe airtight container, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.
Disclosure: If pertinent to the post, I will sometimes mention a favorite piece of equipment or other product, with a link to that item on Amazon.com or other affiliate. If you purchase something from an affiliate through one of my product links, I receive a small commission that does not cost you.
Grassfed Beef - Book Review and Giveaway - Pure Beef by Lynne Curry
To contact us Click HERE
Scads of cookbooks are published every year. Some good, some not so good. I'm not here to tell you about many of them. After all, I post to this blog just once a week as a rule. But when I come across one that is truly special in some way, I want you to hear about it.
I get lots of offers of books, but I accept for review only the few that promise to be exceptional. (And my accepting a book does not obligate me to write about or recommend it.) I read about Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut and about its author before deciding to accept it. One of the things that caught my attention was that author Lynne Curry is a former vegetarian. I've been vegetarian at various times of my life and never felt good about eating meat until ethically, sustainably, humanely raised and harvested grassfed meats became available.
In Part 1, the part I was most interested in, Curry (in her very non-preachy way) makes the case for grassfed beef and covers all the issues beef consumers need to know. Part 2, the part with the recipes, is where the surprise came in. I see so many poorly written recipes and recipes that were obviously never actually made by anyone, let alone tested, that I'm surprised when I find a collection of really good recipes like this.
Curry's recipes for every cut, even the under-appreciated and lesser known ones, are clearly written and represent a wide range of global influences. From perfect grassfed hamburgers to porcini-rubbed tenderloin with saba sauce and braised lentils. Whether you're interested in the grassfed movement or just looking for some good beef recipes, you won't be disappointed.
Pure Beef Book Giveaway
One winner will receive a copy of Pure Beef from Running Press. All US residents who leave a comment (one entry per person)--and DO make it a "real" comment, something meaningful--on this post before 11:59 pm Eastern time Wednesday July 11 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday July 12. (Note: Those posting comments anonymously must include a valid email address in their comment to be eligible for the drawing.) If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday, July 15, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).
Disclosure: A copy of this book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.
Note: The burger in the photo is grassfed ground beef on my Homemade Hamburger Buns.
Scads of cookbooks are published every year. Some good, some not so good. I'm not here to tell you about many of them. After all, I post to this blog just once a week as a rule. But when I come across one that is truly special in some way, I want you to hear about it. I get lots of offers of books, but I accept for review only the few that promise to be exceptional. (And my accepting a book does not obligate me to write about or recommend it.) I read about Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut and about its author before deciding to accept it. One of the things that caught my attention was that author Lynne Curry is a former vegetarian. I've been vegetarian at various times of my life and never felt good about eating meat until ethically, sustainably, humanely raised and harvested grassfed meats became available.
In Part 1, the part I was most interested in, Curry (in her very non-preachy way) makes the case for grassfed beef and covers all the issues beef consumers need to know. Part 2, the part with the recipes, is where the surprise came in. I see so many poorly written recipes and recipes that were obviously never actually made by anyone, let alone tested, that I'm surprised when I find a collection of really good recipes like this.
Curry's recipes for every cut, even the under-appreciated and lesser known ones, are clearly written and represent a wide range of global influences. From perfect grassfed hamburgers to porcini-rubbed tenderloin with saba sauce and braised lentils. Whether you're interested in the grassfed movement or just looking for some good beef recipes, you won't be disappointed.
Pure Beef Book Giveaway
One winner will receive a copy of Pure Beef from Running Press. All US residents who leave a comment (one entry per person)--and DO make it a "real" comment, something meaningful--on this post before 11:59 pm Eastern time Wednesday July 11 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday July 12. (Note: Those posting comments anonymously must include a valid email address in their comment to be eligible for the drawing.) If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday, July 15, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).
Disclosure: A copy of this book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.
Note: The burger in the photo is grassfed ground beef on my Homemade Hamburger Buns.
8 Temmuz 2012 Pazar
Mom's Chocolate Chip Cookies
To contact us Click HERE
Today is my mom's birthday. Happy birthday, Mom!!! This is her chocolate chip cookie recipe.
Mom's Chocolate Chip Cookies
There is nothing special about this recipe. Except for the fact that it's in almost every one of my Sunday memories gowning up.
And just so y'all know, this was my very first time to make chocolate chip cookies from scratch. I know. I'm growing up so fast.The funny thing is that for some reason, I was a little nervous that I was going to mess them up. Don't worry; I didn't.
Every Sunday, I would sit Indian style on the kitchen counter while my older sister, Jenny, would make these cookies. She would always double the recipe because there are 7 people in my immediate family, and most of the time, we would also have friends over after church. We would still end up with almost the same amount of cookies as a regular batch though, because we would eat spoonfuls and spoonfuls of the dough at a time. Spoonfuls, I tell you! Some were made with nuts and some with out, "So as not to poison my little sister," my mom would say. Some were baked the full amount of time and some were left a little gooey, the way Dad likes them. Jenny would pile up a big plate of the gooey ones and race upstairs and give them to Dad. I always tagged along, as if I helped or something. Then he would instruct us to "hide the rest so he didn't eat them all," even though I'm pretty sure he knew where they were hidden. Yes, Mom's cookie recipe brings back lots of great memories. And after eating several of this batch, it made me so happy inside and so grateful to have such a wonderful family!
Mom's Chocolate Chip Cookies Becky Munson's recipe {with her notes} makes 441 C dark brown sugar1/2 C granulated sugar1 C butter flavored Crisco1 1/2 tsp vanilla2 eggs2 1/4 C flour1/2 tsp salt1 tsp baking soda1/2 package semi-sweet chocolate chips {or mint chocolate, milk chocolate, white, dark or butterscotch}1 C chopped nuts {In Oregon, she used walnuts. In Oklahoma, she used pecans. I used pecans}
"Preheat oven to 350 degrees. In a large bowl, cream together thebutter and sugar until well mixed. Add the vanilla and stir, then addthe eggs, blending after each. In a separate bowl, combine the flour, salt, and bakingsoda, then gradually add to the sugar mixture, stirring after eachaddition. Stir in chocolate chips and nuts. Drop by spoonfuls onto agreased cookie sheet and bake for about 10 minutes or until lightlybrowned. Remove from pan and cool on counter top. Makes about 5 dozensmall cookies or 3 dozen large ones." *Just a quick note, I have a convection, gas oven and wanted to try putting them all in at one time. The oven was on convection at 325 degrees and I baked them for 11 minutes. They came out perfect!
Now, every food blogger has their own favorite verion of this recipe, kind of like a man and his "big fish story." So if you were waiting on me to deliver this line, here you go: "These are the best chocolate chip cookies in the world!"
HAPPY BIRTHDAY, MOM! I LOVE YOU! XOXO
Today is my mom's birthday. Happy birthday, Mom!!! This is her chocolate chip cookie recipe.
Mom's Chocolate Chip Cookies
There is nothing special about this recipe. Except for the fact that it's in almost every one of my Sunday memories gowning up.
And just so y'all know, this was my very first time to make chocolate chip cookies from scratch. I know. I'm growing up so fast.The funny thing is that for some reason, I was a little nervous that I was going to mess them up. Don't worry; I didn't.
Every Sunday, I would sit Indian style on the kitchen counter while my older sister, Jenny, would make these cookies. She would always double the recipe because there are 7 people in my immediate family, and most of the time, we would also have friends over after church. We would still end up with almost the same amount of cookies as a regular batch though, because we would eat spoonfuls and spoonfuls of the dough at a time. Spoonfuls, I tell you! Some were made with nuts and some with out, "So as not to poison my little sister," my mom would say. Some were baked the full amount of time and some were left a little gooey, the way Dad likes them. Jenny would pile up a big plate of the gooey ones and race upstairs and give them to Dad. I always tagged along, as if I helped or something. Then he would instruct us to "hide the rest so he didn't eat them all," even though I'm pretty sure he knew where they were hidden. Yes, Mom's cookie recipe brings back lots of great memories. And after eating several of this batch, it made me so happy inside and so grateful to have such a wonderful family!
Mom's Chocolate Chip Cookies Becky Munson's recipe {with her notes} makes 441 C dark brown sugar1/2 C granulated sugar1 C butter flavored Crisco1 1/2 tsp vanilla2 eggs2 1/4 C flour1/2 tsp salt1 tsp baking soda1/2 package semi-sweet chocolate chips {or mint chocolate, milk chocolate, white, dark or butterscotch}1 C chopped nuts {In Oregon, she used walnuts. In Oklahoma, she used pecans. I used pecans}
"Preheat oven to 350 degrees. In a large bowl, cream together thebutter and sugar until well mixed. Add the vanilla and stir, then addthe eggs, blending after each. In a separate bowl, combine the flour, salt, and bakingsoda, then gradually add to the sugar mixture, stirring after eachaddition. Stir in chocolate chips and nuts. Drop by spoonfuls onto agreased cookie sheet and bake for about 10 minutes or until lightlybrowned. Remove from pan and cool on counter top. Makes about 5 dozensmall cookies or 3 dozen large ones." *Just a quick note, I have a convection, gas oven and wanted to try putting them all in at one time. The oven was on convection at 325 degrees and I baked them for 11 minutes. They came out perfect!
Now, every food blogger has their own favorite verion of this recipe, kind of like a man and his "big fish story." So if you were waiting on me to deliver this line, here you go: "These are the best chocolate chip cookies in the world!"
HAPPY BIRTHDAY, MOM! I LOVE YOU! XOXO
Bang Bang Shrimp
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Mmmm, bang bang shrimp. I'm not sure there was ever a more delicious dish. This savory, spicy dish is the ever so popular appetizer at Bonefish Grill. And today, my friends, you can make it yourselves and have it at home!
Bang Bang Shrimp
The key is the sauce. Um, delicious. Now I know how they make the "spicy aioli" in sushi. And now I know why I love it so much! I think I could eat just about anything with Sriracha on it. It's a thick, chili garlic sauce and it's fabulous! This sauce mixes light mayonnaise in it to dial down the heat, and a little rice vinegar gives it just the tang it needs.
Bang Bang Shrimp
serves 4
adapted from my fridge food
1 lb medium shrimp, peeled and deveined and cleaned
Vegetable oil for frying
Sauce:
1/2 C light mayonnaise
4-5 tsp Sriracha (chili garlic sauce)
1 tsp sugar
1 tsp rice vinegar
Egg mixture:
1 egg
1/2 to 1 C skim milk
Breading:
3/4 C panko bread crumbs
3/4 C all purpose flour
1 1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp black pepper
Topping:
Scallions, chopped
Mix together the ingredients for the sauce. Cover and set aside. Beat the egg and milk together in a shallow dish and set aside. Mix together the ingredients for the breading in a shallow dish and set aside. Cover a baking sheet or large plate with parchment paper.
To bread shrimp, dip shrimp in breading, dip in egg mixture, then back in breading. Place breaded shrimp on covered baking sheet. Once all shrimp is breaded, place baking sheet in the fridge for about 20 minutes.
Meanhwile, heat the oil in fryer to 350 degrees. Don't worry if you don't have a fryer; you can also fry these in a shallow skillet over medium high heat. Fry shrimp in batches for 2-3 minutes or until golden brown. Drain on paper towels.
Once all the shrimp is fried, place them in a large bowl and add in about 1/2 of the sauce. Gently stir shrimp and sauce together to coat shrimp. Add more sauce as needed. Top with chopped scallions and serve.
If you haven't tried this dish at Bonefish Grill, you really need to. OR, you can have it homemade! This copy cat recipe is pretty dang close to exactly what the restaurant version tasts like.
The only tip I'll give is to make sure your shrimp is fresh so there isn' a fishy taste. This DIY dish is a new favorite at the Hann house for sure and one more thing crossed off the bucket list!! Just try it; you know you want to!
Mmmm, bang bang shrimp. I'm not sure there was ever a more delicious dish. This savory, spicy dish is the ever so popular appetizer at Bonefish Grill. And today, my friends, you can make it yourselves and have it at home!
Bang Bang Shrimp
The key is the sauce. Um, delicious. Now I know how they make the "spicy aioli" in sushi. And now I know why I love it so much! I think I could eat just about anything with Sriracha on it. It's a thick, chili garlic sauce and it's fabulous! This sauce mixes light mayonnaise in it to dial down the heat, and a little rice vinegar gives it just the tang it needs.
Bang Bang Shrimp
serves 4
adapted from my fridge food
1 lb medium shrimp, peeled and deveined and cleaned
Vegetable oil for frying
Sauce:
1/2 C light mayonnaise
4-5 tsp Sriracha (chili garlic sauce)
1 tsp sugar
1 tsp rice vinegar
Egg mixture:
1 egg
1/2 to 1 C skim milk
Breading:
3/4 C panko bread crumbs
3/4 C all purpose flour
1 1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp black pepper
Topping:
Scallions, chopped
Mix together the ingredients for the sauce. Cover and set aside. Beat the egg and milk together in a shallow dish and set aside. Mix together the ingredients for the breading in a shallow dish and set aside. Cover a baking sheet or large plate with parchment paper.
To bread shrimp, dip shrimp in breading, dip in egg mixture, then back in breading. Place breaded shrimp on covered baking sheet. Once all shrimp is breaded, place baking sheet in the fridge for about 20 minutes.
Meanhwile, heat the oil in fryer to 350 degrees. Don't worry if you don't have a fryer; you can also fry these in a shallow skillet over medium high heat. Fry shrimp in batches for 2-3 minutes or until golden brown. Drain on paper towels.
Once all the shrimp is fried, place them in a large bowl and add in about 1/2 of the sauce. Gently stir shrimp and sauce together to coat shrimp. Add more sauce as needed. Top with chopped scallions and serve.
If you haven't tried this dish at Bonefish Grill, you really need to. OR, you can have it homemade! This copy cat recipe is pretty dang close to exactly what the restaurant version tasts like.
The only tip I'll give is to make sure your shrimp is fresh so there isn' a fishy taste. This DIY dish is a new favorite at the Hann house for sure and one more thing crossed off the bucket list!! Just try it; you know you want to!
Lemon Orzo Primavera with Toasted Almonds
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I wasn't exactly sure what "pasta primavera" was until I looked it up. It is a dish that contains pasta and vegetables. Orzo may look like rice, but it is actually a rice shaped past. This is great for a few reasons. Because it is pasta and not rice, this dish cooks up in a flash!
Lemon Orzo Primavera with Toasted Almonds
I was thinking about using peas in this dish but then remembered a certain time that Hunter Hann picked out every single green pea from his fried rice. But that's another story for another time.He likes asparagus though, so I went with that instead.
The flavors in this dish are so fresh! The lemon really brightens it up and while the Parmesan gives it that salty quality. Also, my last minute decision to add the toasted, sliced almonds was genius, if I do say so myself. It added a nice crunch factor to this already wonderful dish. Do yourself a favor; add the almonds.
Lemon Orzo Primavera with Toasted Almonds serves 61 lb orzoChicken stock {or salted water}*1 lb asparagus, cleaned and stems snapped off3-4 cloves of garlic, chopped1 Tbs olive oilZest and juice of 1 large lemon or 2 small lemons1 C shredded Parmesan cheese1/2 C toasted, slivered almonds
*I read a few orzo recipes online and the majority of the reviews that I read were that the dish was good but that it didn't have much flavor. I realize that most pasta is cooked with water and not stock, and that unlike rice, you drain the excess liquid off. However, I wanted to do an experiment, so I used chicken stock instead. Feel free to use water and salt it a little, but know that you may have to add some more salt at the end.
In a large pot, bring the chicken stock to a boil. Add the orzo to the pot and give it a quick stir. Cook to al dente. This will only take a few minutes because the pasta is small. Drain and pour into serving dish. Add the olive oil and stir. Add the zest and juice of the lemon(s), and stir in the Parmesan cheese to melt.
Meanwhile, heat a pan over medium heat and cut the asparagus into inch long pieces. Cook the asparagus until almost done, then add the chopped garlic to the pan. Finish cooking and remove from heat. Add asparagus and almonds to the orzo mixture and combine. Serve and top with additional Parmesan and almonds.
I just served this up with grilled chicken for dinner and it was a great, light meal. I love when your pasta dish also contains your vegetables! It's like you're not even eating them!
Don't get me wrong; it's not that I don't like vegetables, it's just that I LOVE pasta!
Lemon Orzo Primavera with Toasted Almonds
I was thinking about using peas in this dish but then remembered a certain time that Hunter Hann picked out every single green pea from his fried rice. But that's another story for another time.He likes asparagus though, so I went with that instead.
The flavors in this dish are so fresh! The lemon really brightens it up and while the Parmesan gives it that salty quality. Also, my last minute decision to add the toasted, sliced almonds was genius, if I do say so myself. It added a nice crunch factor to this already wonderful dish. Do yourself a favor; add the almonds.
Lemon Orzo Primavera with Toasted Almonds serves 61 lb orzoChicken stock {or salted water}*1 lb asparagus, cleaned and stems snapped off3-4 cloves of garlic, chopped1 Tbs olive oilZest and juice of 1 large lemon or 2 small lemons1 C shredded Parmesan cheese1/2 C toasted, slivered almonds
*I read a few orzo recipes online and the majority of the reviews that I read were that the dish was good but that it didn't have much flavor. I realize that most pasta is cooked with water and not stock, and that unlike rice, you drain the excess liquid off. However, I wanted to do an experiment, so I used chicken stock instead. Feel free to use water and salt it a little, but know that you may have to add some more salt at the end.
In a large pot, bring the chicken stock to a boil. Add the orzo to the pot and give it a quick stir. Cook to al dente. This will only take a few minutes because the pasta is small. Drain and pour into serving dish. Add the olive oil and stir. Add the zest and juice of the lemon(s), and stir in the Parmesan cheese to melt.
Meanwhile, heat a pan over medium heat and cut the asparagus into inch long pieces. Cook the asparagus until almost done, then add the chopped garlic to the pan. Finish cooking and remove from heat. Add asparagus and almonds to the orzo mixture and combine. Serve and top with additional Parmesan and almonds.
I just served this up with grilled chicken for dinner and it was a great, light meal. I love when your pasta dish also contains your vegetables! It's like you're not even eating them!
Don't get me wrong; it's not that I don't like vegetables, it's just that I LOVE pasta!
Bun in the Oven
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Guess what?! This Cowgirl's got a bun in her oven!
Bun in the Oven
We have enjoyed sharing the news with family and close friends,
but Chris and I are so excited to finally be able to share with y'all that we are expecting a sweet little baby!
God has truly blessed us and we both feel incredibly overwhelmed with joy for the arrival of our first born. This is such an amazing time in our lives. We have had a very busy 2012 so far and it is going to end on such a high note. Baby Hann is due December 18th and we are already looking forward to the best Christmas present ever!
We are almost 16 weeks along and I have been feeling wonderful! I feel so blessed that the first trimester was easy and that we have a healthy little "bun" so far. So, what do I do when I'm really excited about something? I do a photo shoot, of course!
My sister and I made the Better Homes and Garden's cinnamon roll recipe and my mother-in-law was nice enough to take some pictures for us. Thanks ladies!
Being pregnant, my food cravings have changed a little. I want anything salty, spicy, savory, zesty, smokey, and cheeeeeeesy! So, Chinese food and macaroni & cheese. Don't worry; I still eat plenty of cereal, it's just normally after eating my body weight in pasta first. "Hunter Hann" often finds himself bringing home bags of Spicy Cheetos and take out Mexican food, meaning I haven't been cooking as much. But make sure and stay tuned. I've been working on a really cool "pregnancy foodie project" that I will be sharing later this week.
I have been dying to tell you our exciting news and I'm so glad that I finally can. Thank you in advance for all your support and prayers. I know our little cowboy or cowgirl can feel the love! :)
We are so excited to meet you, Baby Hann! Love, mom and dad! 
cool pregnancy announcement, we are prego, fun baby announcemnet, cowgirl cowboy boots
Guess what?! This Cowgirl's got a bun in her oven!
Bun in the Oven
We have enjoyed sharing the news with family and close friends,
but Chris and I are so excited to finally be able to share with y'all that we are expecting a sweet little baby!
God has truly blessed us and we both feel incredibly overwhelmed with joy for the arrival of our first born. This is such an amazing time in our lives. We have had a very busy 2012 so far and it is going to end on such a high note. Baby Hann is due December 18th and we are already looking forward to the best Christmas present ever!
We are almost 16 weeks along and I have been feeling wonderful! I feel so blessed that the first trimester was easy and that we have a healthy little "bun" so far. So, what do I do when I'm really excited about something? I do a photo shoot, of course!
My sister and I made the Better Homes and Garden's cinnamon roll recipe and my mother-in-law was nice enough to take some pictures for us. Thanks ladies!
Being pregnant, my food cravings have changed a little. I want anything salty, spicy, savory, zesty, smokey, and cheeeeeeesy! So, Chinese food and macaroni & cheese. Don't worry; I still eat plenty of cereal, it's just normally after eating my body weight in pasta first. "Hunter Hann" often finds himself bringing home bags of Spicy Cheetos and take out Mexican food, meaning I haven't been cooking as much. But make sure and stay tuned. I've been working on a really cool "pregnancy foodie project" that I will be sharing later this week.
I have been dying to tell you our exciting news and I'm so glad that I finally can. Thank you in advance for all your support and prayers. I know our little cowboy or cowgirl can feel the love! :)
We are so excited to meet you, Baby Hann! Love, mom and dad! cool pregnancy announcement, we are prego, fun baby announcemnet, cowgirl cowboy boots
Apple Pie Peanut Butter Oatmeal and a Sibling Reunion
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5 siblings,1 serving of oatmeal, 3 bowls; 1 sibling made it, 4 siblings ate it. Yeah, that's really how it happened.
Apple Pie Peanut Butter Oatmeal
Are you confused? Let me explain. I have the BEST siblings in the world! I mean it. This year was our 2nd annual Munson sibling reunion and I got to host it in Kansas City.
(picking up the kids from the airport. Meredith, me, Luke, Jenny, Rachel)
We had a fabulous time! We did a day at the lake, the Red, White and Boom concert, and did lots and lots of eating! (We always travel with snacks!) A good time was had by all. At one point during the weekend, I was telling them about this yummy apple pie peanut butter oatmeal I like to make because it is so filling and healthy. I was going on and on about it.
(Red, White and Boom concert. Meredith, Rachel, Luke, me, Jenny)
So, on the last morning of their trip, Jen mentioned that she wanted to try the oatmeal I had been raving about. I told her, sorry, but I didn't have any apples. She proceeded to pull an apple out of her purse. (Seriously, we always have snacks with us!) At this point, Luke, Jen and I were the only ones awake and Luke said he wanted to try it too. I told them that it was really filling and since we were making cinnamon rolls too, that should be fine. So the plan was to make one big serving of oatmeal and split it between two bowls for them.
Then......the other two woke up. Meredith and Rachel, a.k.a. the "little girls," headed down stairs for the morning. We told them what we were up to and they wanted some oatmeal too, duh. We made sure they knew that we were only making ONE serving because we only had ONE apple, but that didn't seem to matter. Rachel: "I'll just split a bowl with Meredith."Jenny: "I know, but Luke and I are already splitting a bowl." Apparently we aren't very good at math.
So, the pregnant sibling and the one who made the delicious oatmeal didn't have any. The sibling that tagged along with the idea got 1/4th of it in his own bowl. The two siblings that woke up late split 1/2 of the oatmeal in one bowl. And the sibling who provided the apple and asked for the oatmeal in the first place only got 1/4th of the oatmeal in a bowl. People, I couldn't make that up if I tried!
(Our red, white and blue sibling picture for mom. Me, Rachel, Meredith, Jenny, Luke)
So, do I have you intreagued? Or just plain confused?
Apple Pie Peanut Butter Oatmeal serves 1, or 4, whatever1/2 C old fashioned rolled oats1 apple1/2 tsp cinnamonDash of freshly grated nutmeg1 scoop of natural peanut butter
Stir oats and water together in a bowl and microwave for minute. Meanwhile, chop the apple into small pieces. Remove bowl and stir in spices. Stir in apple pieces microwave for 2 minutes, stirring half way through.
Heat longer if apples are not tender. Remove from microwave and stir in scoop of peanut butter. {This is the best part!} The peanut butter will get all melty and combine everything together.
Serve. The apples make give the oatmeal the sweetness it needs from the natural sugars. I never add any sugar or sweetener to this. However, do whatever suites your taste. I also love the serving of healthy fats that this has. I like nuts in my oatmeal with some fruits, but I think the peanut butter flavor is perfect with the apple.
So there you have it. The oatmeal story. Thanks for letting you share a little bit about my crazy, wonderful family. {Love you kids so much! xoxox}
Happy 4th of July everyone!!
5 siblings,1 serving of oatmeal, 3 bowls; 1 sibling made it, 4 siblings ate it. Yeah, that's really how it happened.
Apple Pie Peanut Butter Oatmeal
Are you confused? Let me explain. I have the BEST siblings in the world! I mean it. This year was our 2nd annual Munson sibling reunion and I got to host it in Kansas City.
(picking up the kids from the airport. Meredith, me, Luke, Jenny, Rachel)We had a fabulous time! We did a day at the lake, the Red, White and Boom concert, and did lots and lots of eating! (We always travel with snacks!) A good time was had by all. At one point during the weekend, I was telling them about this yummy apple pie peanut butter oatmeal I like to make because it is so filling and healthy. I was going on and on about it.
(Red, White and Boom concert. Meredith, Rachel, Luke, me, Jenny)So, on the last morning of their trip, Jen mentioned that she wanted to try the oatmeal I had been raving about. I told her, sorry, but I didn't have any apples. She proceeded to pull an apple out of her purse. (Seriously, we always have snacks with us!) At this point, Luke, Jen and I were the only ones awake and Luke said he wanted to try it too. I told them that it was really filling and since we were making cinnamon rolls too, that should be fine. So the plan was to make one big serving of oatmeal and split it between two bowls for them.
Then......the other two woke up. Meredith and Rachel, a.k.a. the "little girls," headed down stairs for the morning. We told them what we were up to and they wanted some oatmeal too, duh. We made sure they knew that we were only making ONE serving because we only had ONE apple, but that didn't seem to matter. Rachel: "I'll just split a bowl with Meredith."Jenny: "I know, but Luke and I are already splitting a bowl." Apparently we aren't very good at math.
So, the pregnant sibling and the one who made the delicious oatmeal didn't have any. The sibling that tagged along with the idea got 1/4th of it in his own bowl. The two siblings that woke up late split 1/2 of the oatmeal in one bowl. And the sibling who provided the apple and asked for the oatmeal in the first place only got 1/4th of the oatmeal in a bowl. People, I couldn't make that up if I tried!
(Our red, white and blue sibling picture for mom. Me, Rachel, Meredith, Jenny, Luke)So, do I have you intreagued? Or just plain confused?
Apple Pie Peanut Butter Oatmeal serves 1, or 4, whatever1/2 C old fashioned rolled oats1 apple1/2 tsp cinnamonDash of freshly grated nutmeg1 scoop of natural peanut butter
Stir oats and water together in a bowl and microwave for minute. Meanwhile, chop the apple into small pieces. Remove bowl and stir in spices. Stir in apple pieces microwave for 2 minutes, stirring half way through.
Heat longer if apples are not tender. Remove from microwave and stir in scoop of peanut butter. {This is the best part!} The peanut butter will get all melty and combine everything together.
Serve. The apples make give the oatmeal the sweetness it needs from the natural sugars. I never add any sugar or sweetener to this. However, do whatever suites your taste. I also love the serving of healthy fats that this has. I like nuts in my oatmeal with some fruits, but I think the peanut butter flavor is perfect with the apple.
So there you have it. The oatmeal story. Thanks for letting you share a little bit about my crazy, wonderful family. {Love you kids so much! xoxox}
Happy 4th of July everyone!!
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