DIY Instant Oatmeal by the tub

Everyone seems to make the Instant Oatmeal packets, and makes them BY the packet. Well, I tried tat, and making 15 of the stupid things, every single week, is a PITA. I'd rather make a big batch, then grab a 1/2 cup per day... or, for the grown-ups, send a big baggie to work, where we can make bigger or smaller amounts as needed with the hot water that's available at the office. 

So here's how I make it:

1 42oz. tub of quick oats
2 tsp salt
4 tsp cinnamon
1tsp cardamom
1tsp allspice
2.5 cups brown sugar
1/4 cup flaxseed meal (or other additives)
1-1.5 cups of dry milk
 3 bags of freeze-fried berry mix 
ziplock snack sized baggies

Directions:

Mix all the things forever. Portion out as you see fit. 
Enjoy!

Yanked from Facebook, Obviously

My version of a diet

has little to do with most people's ideas of a diet.
Instead of starving myself, or eating ridiculously limited menus that starve my body of all of the nutrients it needs, I eat smaller portions of healthier foods.
....and by healthier, I do not mean 'low fat', 'low calorie', or any of the other drivel marketed as 'healthy' by too many bad commercials.
I mean good, whole foods prepared with care and eaten with mindfulness.

So my next few weeks of losing weight- which I'm calling, "Project Cheapskate," as the main reason I'm losing weight is because I refuse to buy a new wardrobe- will involve examples of easy, delicious, flavorful foods I prepare for my family.

So I'll begin with my favorite tea recipe, and add a second one I'm coming to adore.

Ginger-Orange Arnold Palmer

In gallon pitcher, have ready 2 family sized teabags, scant 1 1/3 cup sugar, ~1/4c honey, 1/2 cup lemon juice. Pour approx 2 liters (or one full electric kettle's worth) boiling water.
Start another kettle, and meanwhile prepare 1 pot's worth Elmwood Inn Orange-Ginger Tea. 
When the kettle is ready, pour into teapot, let steep 20 minutes, then pour into pitcher. Refrigerate until cold, and enjoy.

Tazo Passion Palmer

In gallon pitcher, have ready 2 Tazo Passion Iced Tea Bags, scant 2/3c sugar, ~1/2c honey, 1/4c lemon juice. Pour approx 2 liters boiling water over, stir, then add approx liters cool water. Refrigerate until cold & enjoy

Lavender -Lemon Scones 

Makes 16

Based on Bon Appetit recipe, modified by me!

Ingredients

·         3 cups all-purpose flour plus more for surface

·         3/4 cup granulated sugar

·         1 tablespoon baking powder

·         1 teaspoon dried lavender buds

·         3 drops lavender essential oil

·         1 teaspoon Beautiful Briny Sea Salt - Lavender

·         1/2 teaspoon baking soda

·         3/4 cup (1 1/2 sticks) chilled unsalted butter

·         1 cup buttermilk

·         2 teaspoons finely grated lemon zest

·         1 teaspoon vanilla extract

·         2 tablespoons  granulated sugar

Preparation

·         Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal, or cut together in food processor.

·         Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

·         Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar & pinch lavender salt.

·         Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

·         Serve warm or at room temperature.

Glaze:

·         3 tablespoons cream cheese

·         1 ½  cups confectioners sugar

·         2 tablespoons lemon juice

·         2 drops lavender essential oil

·         Small pinch Beautiful Briny Sea Salt- Lavender

S Soften cream cheese, whisk all ingredients together. Gently brush over warm scones.

Smoked Gouda Bacon Polenta

Every Southerner has heard stories of their parents or grandparents eating 'cornmeal mush' for dinner.

Every Southerner has been served 'grits' for breakfast somewhere, at some time. They're a southern staple comfort food, and nothing more so than cheese grits.

Meanwhile, polenta has been making a comeback at a lot of nicer restaurants.

Um, guess what polenta is? It's grits. Which is cornmeal mush.

Yup. You're paying top dollar for what's essentially grit boiled in milk, broth, or a combination, and made as cheese grits.

So here's my version of Southern Poor Food Haute Cuisine:

3 cups chicken broth (I use 'Better than Buillion' broth starter)

3 cups milk (we use whole)

1 tsp sea salt

Bring to a boil

Meanwhile, fry up

~5 slices of good quality bacon

and look through your freezer for vegetables you need to chop up and use.

We used

1/2 bag of broccoli/cauliflower blend

handful of frozen corn

Cook vegetables (we steam them in the microwave)

When the water is boiling, add

2 cups polenta/stone-ground grits

and turn the stove to low.

Stir semi-constantly.

When it's starting to thicken, chop up the bacon and veggies, and add them with

3/4 cup shredded smoked gouda cheese

Keep stirring until it's nice and thick.

Serve hot, but it can also be laid out on a flat pan, allowed to cool and semi-harden, then cut out to be fried the next day (preferably in grease from the bacon you just cooked)

We had this as a main dish, but it also makes a great side to a meat dish and a salad.

Lemony Blueberry Muffins

This is a mishmash between two Penzey's muffin recipes- I couldn't decide between them so I just put them together.

1/2 cup (1 stick) softened butter

1 1/2 cup sugar (I use Trader Joe's organic)

1 tsp vanilla extract

2 eggs

2 cups sifted all-purpose flour

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp apple pie spice

1/2 tsp salt

2 cups blueberries- 1/4 cup and 1 3/4 cups

1/2 cup buttermilk

2 TB sugar

Zest & juice of 1 lemon

Cream the butter and sugar until fluffy, then add a tiny pinch of lemon zest, a TB of lemon juice, vanilla, and the eggs one of a time.

Sift together the dry ingredients and set aside.

Mash up the blueberries and keep the juice and mashed bits, then mix slowly into the batter.

Add half the flour mixture, then the buttermilk, and finally slowly beat in the rest of the flour.

Once the batter is smooth, gently fold in the last of the blueberries.

If you use frozen blueberries, like I did, the batter will be thick and almost mousse-like, and a little difficult to get into the paper-lined cupcake tins.

Put the 2TB of sugar into a small bowl, add another pinch of zest, and a hint of vanilla. Mix together into a streusel-like topping. Sprinkle it over the muffins before they go into the oven.

Bake at 375F for 20-25 minutes.

Lemon Cake with Lemon Glaze

1 cup (2 sticks) unsalted butter

1 cup  granulated sugar

4 large eggs

1 teaspoon vanilla extract- I prefer Mexican vanilla for it's stronger flavor

Zest of 1 large lemon (outer yellow skin of lemon- this has to be done by hand but is essential. Don't skip it or substitute!)

2 cups all purpose flour

2 teaspoons baking powder

pinch of salt

1/4 cup lemon juice- approximately the juice of one lemon- Again, you want to use real lemons, the flavor is 10x better

Glaze:

1 cup powdered sugar, sifted

2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F

Prepare your preferred pan type by greasing and lightly flouring- I like a bundt pan with a pretty design (it also holds the glaze beautifully) 
Beat the butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, slowly.
Add the vanilla and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. 

Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Batter will be thick.

Bake about 40 -45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently flip over the pan. 

Glaze: Combine sifted confectioners' sugar with 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.

This cake will keep for several days in an airtight container.

This recipe is adapted slightly from Joy of Baking.com

Read more:http://www.joyofbaking.com/LemonFrostedLemonCake.html#ixzz1X5yWpKcB