Tag Archives: muesli

What’s Been Cooking? Late Summer Edition

Gosh, the summer has flown by. Was it the same for you?

This blog has fallen a little by the wayside… I’m still here, just less frequently and with fewer of my “own” recipes, especially now that I can save all my favorites to NYT Cooking. Even though I’m posting fewer recipes doesn’t mean I’ve stopped cooking…on the contrary, our kitchen remains an exciting and comforting place amidst the stresses of daily life.

Here’s a peek into what F and I have been cooking over the past few months, in no particular order.

IMG_1421Ottolenghi’s “Chickpea Saute with Greek Yogurt” — light and bright summer flavors went beautifully over rice with a rich and creamy Greek yogurt sauce on the side. Highly recommended and very easy to throw together on a weeknight.
IMG_1163Pasta with Zucchini, Ricotta and Basil, courtesy of David Tanis at NYT Cooking. Creamy and rich yet summery, thanks to lemon zest and basil.

IMG_1407Smitten kitchen’s takeout-style sesame noodles with cucumber. Simple and delicious — I made them when F was away at a conference and managed not to get too tired of them despite having them over the course of 4 meals in two days…
IMG_1455The Woks of Life’s Shanghai-Style Braised Pork Belly — it took 3 hours but was totally worth it for the melt-in-your-mouth texture of the pork belly in rich, sticky sauce. So so good. We will definitely make it again on our next leisurely weekend.

Non-photographed but just as tasty dishes:

  • Melissa Clark’s Lunchbox Harvest Muffins (NYT Cooking) are moist and not dense at all, despite using only whole wheat flour. They’re packed with grated apple, carrot, and zucchini and made great afternoon snacks for F and me during the workweek.
  • We made Martha Rose Shulman’s Spicy South Indian Cauliflower for the second time. F browned some cubes of paneer cheese to add in and I made naan bread to go on the side.
  • I had always wanted to try making bircher muesli and finally did this summer. I used Nigella’s “basic bircher muesli” recipe and it turned out exactly like I’d hoped. Last week I made a double batch, which got us both through two weekday breakfasts.
  • These blueberry pancakes are SO FLUFFY, thanks to whipping the egg whites before folding them into the batter.
  • Rather have blueberry muffins? I made some of those, too: Call Me Cupcake’s blueberry lemon muffins were just right and didn’t even need the cardamom topping, in my opinion.

What have you been cooking?

———

Advertisements

Recipe: Homemade Muesli with no added sugar

First of all, apologies for my long absence. The last three and a half months have been crazy busy with a new full-time job and a part-time super-intensive DELTA course. Less than three weeks to go in the course, and then I can take a breath and start cooking again. In the meantime, I’ve taken some quiet on Sunday evening to present you with a recipe I’ve wanted to post for a while.

IMG_5900

I eat muesli 3-4 times a week for breakfast: cold, with almond milk, extra nuts, a sprinkle of cinnamon, and sliced banana or apple. My struggle with shopping for muesli in the supermarket is finding one that does have tons of added sugar. I have found Jordan’s Natural Muesli here in the UK, which doesn’t add sugar, but I also kept thinking about how easy — and cheap — it would be to make my own muesli, exactly how I want it. So that I did — and the results were just what I wanted. That’s the great thing about making your own muesli: you can put in it exactly what you want, no more and no less. This is my take — feel free to use it as a base for your own experimentation.

Homemade Muesli with no added sugar

Ingredients

  • 2 cups barley flakes
  • 2 cups oats (I used 1/2 porridge/quick oats & 1/2 whole oats)
  • 1 cup nuts (I used 1/2 walnuts & 1/2 almonds)
  • 1 cup seeds (I used a mix of pumpkin & sunflower seeds)
  • 1 cup dried fruit (cherries, cranberries, raisins)

Procedure

  • Put the barley flakes in a large (preferably non-stick) skillet and toast them, stirring occasionally, over medium heat until fragrant. Remove the barley flakes from the pan, put in the oats and toast them.
  • While the oats & barley are toasting, you can toast the nuts and seeds in a smaller skillet over medium heat.
  • When all the toasting is finished, toss all the ingredients into a large mixing bowl and mix with your hands or a wooden spoon. Store in an airtight container.

Enjoy!