Friday, July 31, 2015

Cold Oats

I was wanting to switch up my normal breakfast routine, when I started reading a lot about cold oats, or cold oatmeal.  I was skeptical (as was most of my family when I first introduced them to the concept) but everyone who has tried it has loved it and has asked for the recipe.  Well, here it is!

I choose to make these with a combination of almond milk and cow milk, but you can use any type of milk you choose so long as it is 1 parts oats, 2 parts liquid.  I've also seen some people make this with greek yogurt, but I don't like the "tangy" taste of the greek yogurt with my oatmeal.  

I make these in mason jars and I usually make 6 at a time to keep in the fridge during the week for a quick breakfast.  They are quick and easy to make, and very yummy and satisfying.

Serving size: 1 person.  

  • 1 small or 3/4 large ripe banana sliced 
  • 1/2 cup old fashioned oats (the kind that takes 5 minutes to cook on the stove)
  • 1/2 cup milk
  • 1/2 cup unsweetened almond milk (I like vanilla)
  • 1 tbsp chia seeds
  • 1 tbsp hemp seeds (I like shelled hemp hearts) (optional)
  • 1 tsp ground flax (optional)
  • 1 tbsp maple syrup (you can also use honey)
  • 1/2 tsp pure vanilla extract
  • fruit mix in (I like some combination of strawberries, blueberries, or raspberries, but you could make it with anything you heart desires)

Pour all of the ingredients into the mason jar.  Shut lid.  Shake.  Refrigerate over night or up to 5 nights.  Enjoy!

Wednesday, January 15, 2014

Sweet potato frittata

Every time I say the word "fritatta" it makes me think of the song "Hakuna Matata" from Lion King. I love to say that word. Fritatta. Fritatttttaaaaaaah.

I also love to eat this fritatta, as does the rest of my family. Made it on Christmas morning. Made it the following weekend, and the week after that. Try it. It's good. It is also safe for the gluten free and dairy free people in your life. Unfortunately, not for vegans.


1 sweet potato (shredded)
1 sweet vidalia onion (diced)
2 tbsp olive oil
8 eggs
1/3 cup almond milk (unsweetened)
1 package of bacon
a handful of grape tomatoes, halved

Preheat oven to 400F

Line a cookie sheet with foil. Bake the bacon on the cookie sheet for approximately 15 minutes (or until done, but not crispy).

While the bacon is cooking, dice the onion, and shred the sweet potato. Saute in a cast iron skillet with the oil. Add more oil if the onions and sweet potato are sticking.

While sauting, crack the eggs into a bowl. Add the almond milk and beat. Set aside.

When the bacon is finished, keep the oven on. Set the bacon on a paper towel lined plate Blot off excess oil. Then cut into bite sized pieces using kitchen shears.

Toss the bacon into the skillet with the onion and sweet potato.

Add the egg and almond milk mixture to the skillet. Cook for 2-3 minutes.

While cooking, sprinkle the halved grape tomatoes evenly in the pan.

Transfer entire skillet into preheated oven. Bake for 15 minutes or until cooked through.

Remove from oven. Let stand for 10 minutes.

Slice, serve, and enjoy!

Wednesday, September 25, 2013

Farmer Cookies - BondKakor

My mother-in-law is living with us for a few months in order to help us with our son (to keep him out of daycare until he is 11 months old). A few weeks ago she whipped up some Bondkakor (Farmer Cookies), which is ironic because #1, she is a farmer and #2, we call her Farmor (which is Pappa's mother in Swedish but almost sounds like Farmer if you don't know Swedish). We quickly ate the first batch, and she was nice enough to make a second batch (as well as some cinnamon buns) for the Grant Family Reunion in Atlantic City. They were a hit. People are emailing me, asking for the recipe. Well, here it is. Carin found it on Susanne's blog:

2 1/3 cups flour (5.5 dl vetemjöl)
3/4 cup + 1 TBS sugar (2 dl strösocker)
1 Tbsp Corn Syrup (1 msk ljus sirap)
1 Tsp baking soda (1 tsk bikarbonat)
1 Tsp water (1 msk vatten)
1/3 cup sliced almonds (0.75 dl (50 g) grovhackad sötmandel)
14 Tbsp butter (200 g smör)

Combine butter, sugar and syrup. Let stand until the butter is room temperature/soft.
Combine the water and baking soda in a small bowl.
Whisp the butter, sugar, and syrup until smooth.
Add the almonds, flour, baking soda and water to the mixture. Stir until clump.
When the dough is too thick to stir, continue to mix with hands (if the dough is too dry, add a little extra water or butter)
Break the dough into two pieces. Roll each piece into a long snake like roll (approximately 1 1/2 - 2 inches thick)
Roll the snake like roll in a piece of parchment paper. Place in the refrigerator for 2 hours or longer until hard. (or in the freezer if you are in a hurry)
Preheat oven to 400 F (200 C)
Thinly slice the rolls
Place slices onto a cookie sheet lined with parchment paper or a siliplat
Bake for approximately 5-7 minutes (until they have a light gold color)
Remove from cookie sheet and let cool

Wednesday, August 28, 2013

Ham and Split Pea Soup

1 piece (about 2½ pounds) smoked, bone-in picnic ham
4 bay leaves
1 pound (2½ cups) split peas
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium stalks celery, chopped medium
1 tablespoon olive oil
2 medium cloves garlic, minced
Pinch sugar
6 small new potatoes, scrubbed and cut into small cubes
Ground black pepper

1. Place the ham, bay leaves, and 3 quarts water in a large stockpot. Cover and bring boil. Reduce the heat to low and simmer until the meat is tender and pulls away from the bone, 2 to 2½ hours.

2. Remove the ham meat and bone from the pot. Set aside to cool.

3. Add the split peas and thyme to the ham stock. Bring to a boil again, then simmer (uncovered) until peas are tender (45 minutes)

4. While the peas are simmering, Saute onions, carrots, and celery in the oil (5 to 6 minutes).

5. Reduce the heat to medium-low and add the butter, garlic, and sugar to the sauted vegetables.

6. Continue to cook and stir frequently, until deeply browned (30 to 35 minutes); set aside.

7. Shred the meat off the ham into bite-sized pieces and add to pot with split peas. Discard the rind, fat, and bone.

8. Add the sauteed vegetables and potatoes to the pot with the split peas. Simmer until the potatoes are tender and peas dissolve and thicken to the consistency of light cream, about 20 minutes.

9. Season with ground black pepper to taste. Remove the bay leaves. separately.

Recipe taken and very very very lightly adapted to add more potatoes, and make dairy free from Brown Eyed Baker

Tuesday, August 27, 2013


My MIL Carin was in South Africa a few years ago and brought this recipe back with her. This is super tasty, and a great meal to make for a large group!


2 onions - diced
1 slice white bread
1 cup milk
2 pounds ground beef
1 tbsp curry powder
2 eggs
1 tbsp sugar
2 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric
1 tbsp garam masala
2 tbsp vinegar
3 tbsp apricot preserves
6 almonds - chopped
1/2 cup raisons
4 bay leaves


1. Saute onions, add ground beef and saute
2. Soak the bread in milk, squeeze the milk into a bowl (set aside)
3. break apart the bread slice and place in mixing bowl
4. Mix the onions, beef, 1 egg, sugar, curry, salt, pepper, turmeric, garam masala, apricot preserves, almonds, vinegar and raisins together
5. Place mixture in baking dish, insert bay leaves into the meat.
6. Cook at 350 (175 C) for 60 minutes
7. Beat 1 egg and milk that had been set aside. Pour over the meat and bake for an additional 30 minutes.

Monday, August 26, 2013

Cauliflower Soup

This soup is awesome. I made it a lot when I was pregnant and shortly after giving birth to my son. So easy, so satisfying, so tasty!


2 Tbs. olive oil
2 shallots, minced
1 medium yellow onion, chopped
1 medium potato, peeled and chopped roughly
3 cloves garlic, minced
3 cups vegetable or chicken broth
3/4 head cauliflower, chopped
1 cup shredded sharp cheddar cheese
2 tsp Dijon mustard
Kosher salt and ground black pepper


Saute shallots and onion in olive oil until slightly softened(4-5 minutes).
Season with salt and pepper
Add the potato, garlic and vegetable broth
Cover and bring to a boil
Lower the heat to a simmer (covered)until the potatoes are tender (8-20 minutes)
Add the cauliflower and cook until the cauliflower is tender (5-10 minutes)
Stir in the cheese and dijon mustard.
Blend until desired consistency

Recipe taken and very lightly adapted Pink Parlsey

Friday, August 16, 2013

Chicken and Wild Rice Casserole with Mushrooms

Love this recipe! Lightly adapted from Ellie says Opa.


1 cup wild rice/brown rice mixture (Lundbergs)
1 Tbsp. olive oil
1 lb. boneless/skinless chicken thighs or breasts (trimmed)
2 Tbsp. olive oil
2 lb. baby portabella mushrooms, sliced
1 large leek, sliced
1/2 tsp. minced rosemary
1 tsp. minced thyme
2 Tbsp. chopped fresh parsley
1/8 tsp. dried sage
1/4 cup sherry
3 Tbsp. corn flour
2 cups chicken broth
cooking spray oil


1 - Cook rice per instructions. Set cooked rice aside.
2 - Preheat the oven to 375 and grease a 2 qt. baking dish with spray oil.
3 - Heat a large dutch oven over medium heat. Add oil. Sprinkle chicken with salt & pepper. Add to oil. Cook through, about 5 minutes total. Remove from the pot.
4 - Add the oil to the same pan you used to cook the chicken. Stir in the mushrooms & leeks. Cook until mushrooms are tender and the moisture has evaporated.
5 - Stir in the rosemary, thyme, parsley, & sage. Add the sherry to deglaze the pan, scraping up any browned bits. Cook until sherry is nearly evaporated.
6 - Sprinkle the corn flour over the mushrooms and stir for 1-2 minutes.
7 - Add the chicken broth and stir until thickened.
8 - Season to taste with salt and pepper.
9 - Combine the mushroom/broth mixture with the rice and chicken (and any accumulated juices). Pour into the baking dish.
10 - Bake for 30 minutes, or until bubbly and the breadcrumbs are golden brown.