Homemade Instant Oatmeal

Ingredients
6 cups quick cook oatmeal
1 /2 teaspoon salt
Flavoring Ingredients (optional)
• 1 cup raisins
• 1/4 cup brown sugar
• Alternative powdered sweetener
• 1/4 cup powdered creamer + 1/2 cup chopped dried fruit
• 2 tablespoons cinnamon
• 2 tablespoons brown sugar + 2 tablespoons cocoa powder

Equipment
Blender or food processor
Large jar or 16 plastic baggies (sandwich or vacuum seal)
Large spoon
Large mixing bowl

Instructions
1. Place 2 cups oatmeal into your blender or food processor. Blend until powder; if you need to do it in more than one batch, please do so! With zero wet ingredients, depending on your appliance, it can make things easier.

2. Mix powdered oats to a large mixing bowl and add remaining oats, salt and extra add-ins (if you so desire). Stir to combine. You want an even mixture with the powdered oats sticking to the larger oats and extra ingredients.

3. Place mixture in an airtight container (we love our big cracker jars for this) or divide into equal portions and place in bags. Depending on your added ingredients this will usually be a heaping half cup, making it easy to measure out.

4. To eat, place contents of bag into a bowl or mug and add 3/4 cup boiling water. Stir and let stand for 3 minutes. Adjust water as needed for your preferred oatmeal consistency. Enjoy!

Additional Notes:

On Storage: We love a wide mouth jar that allows us to dip a measuring cup into it each morning, plus there's no added waste of the bag. But if you'll be taking this on the road (work, vacation, camping) individual bags will keep for 6 months, longer if bags are kept in an airtight container.

from the kitchn

Turkish Style Hummus

Adapted from Turkish Meze:
Ingredients:

•1 – 15.5 ounce can chickpeas (garbanzo beans), drained
•3-4 Tbsp olive oil
•The juice of 1 or 2 lemons
•3 garlic cloves, peeled and crushed
•1 tsp cumin seeds or 1/2 tsp powdered cumin
•1 – 2 Tbsp plain natural yogurt (Greek style, if you can find it)
•Salt and pepper to taste
•1/2 tsp paprika or kirmsi biber
Method:

Place chickpeas in a food processor and blend to a thick puree. Add olive oil, lemon juice, garlic, cumin and paprika, and blend thoroughly. Add yogurt to lighten the mixture and blend until combined, scraping the sides of the bowl often. Add salt and pepper to taste (taste often, you might prefer a little more paprika or cumin.)

Serve garnished with a little olive oil or a dusting of paprika. Can be made ahead and stroed in fridge. Flavors meld.

from cooking by the seat of my pants

Dulce de Leche Cheesecake Bars

Recipe adapted from Annie's Eats 

Crust:
1 1/2 cups graham crackers (about 1 package)
3 T sugar
5 T unsalted butter, melted

Preheat oven to 325 degrees. Line a 9x13 pan with aluminum foil, making sure there is at least an inch overhang on all sides, preferably a couple on both ends. In a food processor, process graham crackers to fine crumbs, add sugar and pulse several times to combine. With processor running, add melted butter and process for about 15-30 seconds more. Press crumbs onto the pan in an even layer. Bake for about 10 minutes and cool in pan on a wire rack.

Filling:
1/3 cup whole milk (I used skim milk and just replaced a little bit with heavy cream)
12 oz cream cheese, softened
3 eggs
1/2 tsp salt
1 can dulce de leche

Beat softened cream cheese with mixer on medium-high speed for 2-3 minutes until smooth. Add in the eggs, one at a time, beating and scraping the bowl after each egg. Add the milk and salt and beat on low until smooth. Add the dulce de leche and beat on low speed until smooth. Pour over the crust and smooth with a rubber spatula. Set pan inside a larger pan and add hot water to the larger pan until water is about half way up the sides of the cheesecake pan.

Bake for about 35-40 minutes until filling is just set. Cool on wire rack for about 2 hours and then cover and refrigerate for at least 6 hours more.

Chocolate Glaze:
3 oz bittersweet chocolate
4 T unsalted butter, cut into 8 pieces
2 tsp light corn syrup

In a large measuring cup, add chocolate pieces, butter and corn syrup. Microwave on low powder for about 1 1/2 minutes, stirring every 20-30 seconds until almost melted. Stir until smooth. Pour glaze over chilled cheesecake, tilt the pan or use an offset spatula to smooth the chocolate up to all the edges. Chill at least 30 minutes more.

Use excess foil to remove the bars from the pan, peel foil off the back, and transfer to a cutting board. Using a large sharp knife, cut into squares and serve.

from Homemade by Holman

Mayan Chocolate Cupcakes

Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream
(Cupcake recipe adapted from Hello Cupcake)

Cupcake Ingredients:

1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
1 cup buttermilk
1/2 cup vegetable or canola oil
1 tsp. cinnamon
1/2 tsp. chili powder
1/4 tsp. cayenne
4 eggs
Frosting Ingredients:

1 stick (1/2 cup) butter, room temperature
1/2 cup unsweetened cocoa powder (I prefer dark chocolate cocoa, but any works!)
1/4 cup milk
1 tsp. cinnamon
2 1/2 cups powdered sugar (more or less to achieve desired consistency)
Method:

To Make Cupcakes:

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.

Add the first six cake ingredients (cake mix through cayenne) together in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

To Make Frosting:

Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add cocoa powder and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)

***To frost 24 cupcakes as I did (pictured above), I’d recommend making a double batch of the frosting. But if you’re just spreading it on with a knife, one batch should be plenty! :)

Ali’s Tip:

For an extra kick, try grinding a pinch of ground sea salt on top of these! It truly kicks them up a notch! (And then you can tell your friends that they’re “salted cocoa-cinnamon buttercream”!)

Tortilla Quiche

Servings: 1 servings

* 1 10" tortilla shell
* 1 egg
* 1/2 cup milk
* 1 tablespoon cilantro
* 1 tablespoon frank\'s red hot
* 1/4 cup red onions diced
* 1/4 cup olive diced
* 1/4 cup black beans rinsed
* 2 tablespoons sun dried tomatoes
* 1 tablespoon jalepeno diced
* 1/4 cup cheese

Directions

* Pre-heat oven to 350˚
* (I used a 4 cup Pyrex bowl). Heat tortilla so that it is pliable enough to create a shell inside the bowl. In a separate small bowl whisk together milk, egg, frank's, cilantro, and salt/pepper.
* Place vegetables, beans, and cheese in the bottom of the tortilla bowl. Pour egg mixture over ingredients. Bake for 45-50 minutes until egg mixture is set and doesn't jiggle when you shake it.
from Naturally Ella

Chicken Tagine with Chickpeas and Apricots

(adapted from The New York Times )

4 skinless chicken thighs
1 large onion, chopped
1″ piece of fresh ginger, chopped
3 cloves garlic, finely chopped
1 1.5 t ground coriander
1 T ground cumin
1.5 t ground cinnamon]
cayenne pepper, to taste
3/4 c dried apricots
1 red or yellow bell pepper, sliced
3 tomatoes, chopped
1 15-oz can chickpeas, rinsed and drained
1-2 c chicken stock, or water
1/2 c bulgur (or couscous)
salt & pepper, to taste
1/2 c fresh parsley, chopped

In a large pot, heat oil over medium-high heat. When hot, add chicken and cook until brown on all sides. Remove from pot and set aside.

Reduce the heat of the pot to medium and add the onions. Cook until onions become soft, about 5-7 minutes. Add bell pepper and cook for 3-5 minutes. Add garlic, ginger, coriander, cumin, cinnamon, cayenne, apricots, and tomatoes. Cook for another 5 minutes, stirring frequently.

Add chickpeas to the pot, along with a cup of chicken stock or water. When the mixture reaches a gentle boil, bring the chicken back to the pan. Cover and simmer for about 15 minutes, or until the tomatoes begin to break apart. Stir in bulgur or couscous. If necessary, add more stock or water (no more than a cup) to the pan. Add salt and pepper.

Cover and simmer until the bulgur is done and the chicken is nearly falling off the bone, about 10-15 minutes. Cooking time will be less if you substitute with couscous. In the last minute of cooking, stir in freshly chopped parsley. Season to taste and serve.

Serves 3-4

from avocado bravado

Strawberry Cotton Soft Japanese Cheesecakes

(adapted from this recipe, makes about 14 cupcake sized cheesecakes)
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
250g strawberry jam
Optional: White chocolate buttons

Melt cream cheese, butter and milk over a double boiler. I used a whisk to break up any lumps. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Add the cheese mixture to the egg white mixture and gently fold until just combined. Spoon into cupcake tray lined with paper liners, filling to about 5/6ths full.
Bake cheesecake in a water bath (I placed my cupcake tray in a roasting tray that was 3/4 filled with water) for approximately 30 mins or until set and golden brown at 160 degrees C (325 degrees F). A skewer inserted into the centre should come out with some moist crumbs attached. To avoid the cheesecakes cracking or collapsing, turn the oven off right before they are ready and then leave the oven door slightly open so they cool gradually. After 5 minutes, remove them from the oven and let them sit in the tray for another 10 minutes. Remove from the tray and leave to cool completely on a wire rack.
While the cheesecakes are baking, place strawberry jam in a small saucepan and gently heat, stirring until smooth. Set aside to cool and set slightly. When your cheesecakes have cooled, spoon a layer of strawberry jam over the top.
Optional: Decorate with white chocolate buttons to make them look like toadstools, which is kind of awesome. Leave to set for about half an hour and then remove paper cases before serving. Can be stored in fridge overnight.

Vegetarian Chickpea Burgers

From Everyday with Rachael Ray
- 1 15-oz can chick peas, rinsed and drained
- 1 4-oz can diced green chiles
- 2/3 C packed flat leaf parsley
- 2/3 C bread crumbs
- Salt and pepper
- 1 lg egg
- 2 T veggie oil
- 4 thin slices cheddar cheese
- 4 burger buns
- Ketchup, mayo or other toppings
In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste. Stir in the egg and form the 4 patties, each about 2/3 inch thick.

In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired.

from this week for dinner

Roasted Cauliflower with Chickpeas and Olives

Suggestion: Wait until late in roasting to add the chick peas.
Adapted from Cooking Light
1 head of cauliflower, cut into florets
24 Spanish olive, sliced in half
8 garlic cloves, thinly sliced
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
Juice from one lemon
1 15-ounce can chickpeas, rinsed and drained
3 tablespoons fresh flat leaf parsley, chopped

Preheat the oven to 450°. Combine the cauliflower, olives and garlic on a sheet pan. Sprinkle with crushed red pepper and salt, and drizzle with the olive oil. Toss well to coat. Bake the cauliflower mixture for 18 minutes, stirring after 10 minutes. Add the chickpeas and cook for another 4 to 5 minutes, or until the cauliflower is browned and crisp tender and the chickpeas are warm. Sprinkle with lemon juice and parsley and serve. Serves 6.
from have recipes, will cook

Vietnamese Coffee Jello

1/2 cup cold water
2 cups strong coffee
1 (14oz.) can sweetened condensed milk
3 packages of Knox unflavored gelatin

Place 1/2 cup cold water in a medium bowl. Sprinkle 3 packages of unflavored gelatin over the water; stir to combine. Let this mixture set for about 10 minutes, until the gelatin blooms. Meanwhile, prepare 2 cups of strong coffee. (I used 8 tablespoons of ground coffee for 2 cups of water.)

Stir the hot coffee into the bloomed gelatin until the gelatin is completely dissolved.

Stir in the can of sweetened condensed milk.

Pour the combined jello mixture into an 8x8 pan (you could use a larger pan for thinner jello cubes). Place in the fridge for 2-4 hours, until gelatin is completely set.

Cut into 1-inch cubes and serve, or store in an air tight container in the refrigerator until ready to serve.

from that winsome girl

"Buffalo Wing" Turkey Burgers

serves 2

2 tablespoons butter, divided

2 tablespoons white onion, minced or grated finely

1 clove of garlic, minced

1/2 pound ground turkey (or chicken)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3-4 tablespoons Frank's buffalo wing sauce

2 slices of mozzarella cheese

2 kaiser rolls

ranch or blue cheese dressing

Melt 1 tablespoon of butter in a small skillet over medium heat. Add the onion and sauté a couple of minutes, until translucent and tender. Add the garlic and sauté another minute. Remove from heat.

In a medium bowl, gently combine cooked onion and garlic, ground turkey, salt and pepper. Do not over mix. Shape into two patties.

Preheat cast iron grill pan over medium heat. Meanwhile, melt 1 tablespoon butter and combine with 3-4 tablespoons of Frank's buffalo wing sauce, set aside.

Cook the burgers in the preheated grill pan for 5-6 minutes per side, or until burgers are cooked through and the juices run clear. When the burgers are finished cooking, coat them generously in the sauce mixture and top with a slice of cheese. Smear buns with the dressing of your choice and serve.

from that winsome girl 

Lemon Scented Grain Salad with Asparagus, Almonds and Feta

4 ounces uncooked farro
4 ounces uncooked pearl (Israeli) couscous
2 cups water
1/2 pound asparagus, trimmed and sliced into 2-inch pieces
Olive oil
1/2 cup shelled peas (fresh or frozen)
1/2 cup slivered toasted almonds
2 ounces feta cheese, crumbled
1 lemon, zested and juiced
Salt and pepper

In a large saucepan, add the water and grains and a large pinch of salt. Bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 12-15 minutes until the grains are tender and most of the water is absorbed. If there is extra water, drain in a colander.

Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender, about 1-2 minutes. Add the asparagus and peas to the grains and toss. Then toss in the toasted almonds, feta cheese and lemon zest.

Mix the lemon juice with a bit of olive oil (1-2 teaspoons), taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
from Dishing Up Delights

Chicken Fricassee

1/4 cup all-purpose flour
4 boneless, skinless chicken breasts
cooking spray
5 garlic cloves, finely chopped (about 2 tablespoons)
1 1/2 cups dry white wine
1 1/2 cups diced plum tomato
1/4 cup green olives, chopped
3 tablespoons chopped fresh or 1 tablespoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 tablespoon tomato paste
1 tablespoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon pepper

1. Rinse chicken and pat dry. Place the flour in a shallow dish. Dredge chicken in flour.
2. Coat a large Dutch oven with cooking spray over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 7 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

Serve with mashed potatoes and blanched brocollini sauteed in garlic.
from Barrister Bites