Posts Tagged ‘Recipes’

Ode to Overnight Oats!

August 23, 2010

Recently I’ve seen a lot of posts about overnight oats and decided I had to do one of my own.  I have a slight obsession with overnight oats.  I can’t even remember when this obsession started.  What I do remember, however, is my friend Jazz mentioning overnight oats to me.  I asked how she made them, did a little research online on the blogs, and I’ve been having overnight oats for breakfast pretty much every day since!

My obsession with oatmeal in general has been going strong for about a year and a half now.  I’ve always enjoyed those instant packets of Quaker oatmeal, but it wasn’t until I visited Jasmine last June, before moving to San Diego, that I discovered the delicousness that is old-fashioned oatmeal.  It blows instant oatmeal out the water!  Seriously.  Real, fresh ingredients taste so much better than that packaged stuff, not to mention it’s way more filling and better for you, too!

Anyway, back then I’d cook my old-fashioned oatmeal on the stove and substitute half of the water it calls for with milk instead.

In fact, here’s a picture of me enjoying some of my very first old-fashioned oatmeal.

Caught in the act... my love affair with old-fashioned oatmeal.

I would top it off with a spoonful of peanut butter and I’d suddenly end up in bliss-ville.  Yes, bliss-ville is actually a place… those Mickey D’s commercials weren’t lying.  Just don’t count on a “Frappe” as your ticket!

However, the days of stove-cooked oats are no more.  Overnight oats are where it’s at.  Now, some people prefer their overnight oats warm (Jazz).  Others, like myself, enjoy them cold.  The best thing about overnight oats is that you can “have it your way.”  (Must… stop… McDonalds… references!)

Last week I concocted the best overnight oats recipe to date!

Pumpkin oats!

  • 1/3 cup oats
  • 1/3 canned organic pumpkin
  • 1/2 container Light Vanilla Activia
  • Splash of soy milk
  • 1/2 mashed overripe banana
  • Dash of cinnamon on top

Directions: Mix ingredients together in container and let sit overnight.  Then in the morning, wal-lah!  You’re oats are done.  An overripe banana is the key ingredient because it makes the oats sweet without adding any unnatural sweeteners.

Tonight I am trying out a new recipe for overnight oats.  I went grocery shopping today and noticed my bananas were way too ripe to make the usual. I almost always include bananas in my overnight oats.  But, variety is the spice of life, no?

Here’s what I came up with…

Raspberry oats!

  • 1/2 cup oats
  • 1 container Light Vanilla Activia
  • Handful of raspberries, mashed
  • Splash of soy milk

Gotta love the 99 Cent Store—raspberries for a dollar are virtually unheard of!  My oats got picture-perfect, thus the single raspberry on top.  Tomorrow I’m thinking of adding some sliced almonds or a teaspoon of almond butter to my oats… NOMS!

So, that only leaves one question…  What’s your favorite breakfast?

Cheers,

Jess

Crepe making 101 with “Chef” Nate!

April 5, 2010

My roommate Nate has been talking up his crepe making skills for awhile now.  All talk and no game, right?  Well, last Saturday I finally got to try his famous crepes and they were ridiculously good!  Nate was very kind to share his recipe with me and to demonstrate how to make crepes step-by-step.  Anyway, I will let the pictures speak for themselves… 🙂

First thing’s first… COFFEE!

Chef Nate

Didn’t you know coffee is the most important ingredient for any good recipe?  (Especially Starbucks coffee!)  Load yourself up on caffeine before you get started because you are going to need to pay very close attention to the rest of these instructions!

Dry Ingredients

First you will need to gather your dry ingredients and mix them together in a large bowl.  1 cup of flour, 1/8 of tsp salt, and 2 tsp of sugar.

Next gather up your liquid ingredients.  You’ll need 1/3 cup of water, 3/4 cup of milk, 4 tbsp of melted butter, 4 tbsp of brandy, and 3 eggs (1 egg, 2 whites).

Mmmmmmm… brandy!

Quick fact: Did you know that brandy is made from wine?  The difference between brandy and wine is that brandy undergoes a distillation process which concentrates the alcohol, turning fermented wine into what we know as brandy.

Next you want to add your liquid ingredients in this order:


Add water & milk, then mix!

Add butter & mix!

Add brandy & mix!

Add eggs & mix!

My roomie was feeling lazy and didn’t want to separate the egg yolks at the time, but you definitely want to make sure you use 1 egg and 2 egg whites otherwise the flavor will be a little off and the crepes will taste more “egg-y”.

After all the mixing is said and done, you want to coat your skillet with butter spray and scoop a generous portion of the batter into your ladle, pouring it into your skillet in a circular motion (think of a clock).  Cook on one side until the crepe begins to form and flip to cook on the other side using your spatula or do it Nate’s way by using your fingers.  Using your fingers will give you more control so the crepe doesn’t break.

Your finished product should look something like this!

That’s basically it.  The best part is getting creative and adding all of your toppings!  The sky is the limit when it comes to crepes!

I got a little excited and dug into my first crepe before taking pictures!  WHOOPS!  You can’t go wrong with Nutella and bananas 😉

Anyway… This is what a proper crepe should look like!

But I almost forgot the most important thing…

COFFEE!  Crepes and coffee make great companions.

And remember ambiance is everything!  Nate picked up some lovely flowers for our crepe extravaganza but you could just as easily use fake flowers, a candle, or nice dishware to jazz up your kitchen table!

Good luck everyone and let me know how your crepes turn out!

Cheers,

Jess