A few sourdough enthusiasts have asked how to make pancakes from the starter. Check these out. You have to use up a good deal of your starter (a cup and a half) but the flavor of these pancakes is well worth it. Plus, starters need to be used up and rebuilt to stay healthy. Full instructions on how to create and care for your own starter can be found by clicking here and giving Cookus Interruptus a small donation. That’s right, we need some dough to stay alive here on the web. Production and maintenance costs for a site like ours with mucho content mount up and we could use your help. Continue reading
My stomach and I like our beauty sleep. The following day is so much more enjoyable and productive after a restful night. If we time our meals with some degree of consciousness, our sleep benefits are magnified. No really. Read on.
Ladies and gentlemen, did you know that only 40 percent of adults say they eat breakfast at all. The most common choice, of course, is cold cereal with milk — chosen by nearly a third of all adult breakfast eaters, according to an ABC poll. We can do better and here’s why we should; a better breakfast can help you: Continue reading
Three Breakfast Mini-Meals for under $3.00. Big McDonald’s billboard I see everyday when I drive to work. I can beat this. I know I can.
So I went with my mechanical pencil and a scratch pad to the grocery store (PCC) and wrote down prices for all the little things I use to make breakfast. Okay, I’m not going to include that I eat kale for breakfast. I do. (see Be Bop Breakfast).
I got three meals for you that are under $3. And they are way better than anything you would pick up in a sack at Mickey D.’s. And there’s nothing mini about them.
You’re thinking – what about the time-factor Ms. Lair. True true. But the drive there, ordering, paying and picking up has got to take 15-20 minutes. Right? So now the challenge is under $3 and under 20 minutes. Plus I’m using all organic food. No problem.
- Steel cut oats with 1/2 apple sliced, 1/4 cup raisins and milk $.75 per serving. That’s right, under a $1! The only catch – you have to remember to soak your oats the night before so they’ll cook quick in the morning.
- On Sunday you throw together a nice batch of Maple Butter Nut Granola and store it in a glass jar. That’s 15 minutes prep and 45 minutes for the granola to bake while you watch movies or sports on TV. In the morning, in less than5 minutes, you have a bowl of delicious granola with vanilla yogurt. Bingo – $.91
- This one will take the full 20 minutes – maybe. Toast two pieces of sprouted wheat bread or rye bread. Put some butter in the skillet and cook an over-easy egg. Once you flip it, add a slice of cheese. Ready your toast with a little butter and some sauerkraut. Pop the egg on the bread and this ain’t no mc muffin, it’s pro-biotic. $2.39.
Oh yeah – mochi! Who could forget Cherry Jam Filled Mochi. Two pieces with great jam $1.50.
Ok. The challenge is back to you. What’s your best under $3 breakfast. No packaged cereals allowed (yeah, that’s tough). We’ll have a drawing of all those who respond. Don’t forget to include how much your breakfast costs! Price it out baby. Winner gets a copy of Feeding the Whole Family. Go!
Strawberry Rhubarb Sauce
Want to do something with those pretty bright pink stalks but maybe don’t have time to make a pie? Try this. Put this beautiful sweet tart sauce over Ben’s Friday Pancakes, plopped on your Steel Cut Oats, over warm poppyseed cake or cold ice cream.
2 tablespoons sucanat
2 tablespoons water
1/4 pound (~3/4 cup chopped) rhubarb stalks, cleaned and diced
1 cup strawberries, cleaned, hulled and halved
1 teaspoon lemon juice
In a small saucepan, over medium heat, combine sucanat and water. Stir to dissolve. Add rhubarb and simmer for 15 minutes or until tender with the lid on. Add strawberries and lemon juice and simmer 10 minutes more. Allow mixture to cool for 10 minutes.
Puree in blender or mash with a potato masher for a more less-smooth texture. Add a few drops of water if mixture appears too thick.
Prep time: 40 minutes
Makes ¾ cup
Cynthia asked me to take over a couple blogs. She feels like I should be more of a “partner”. After the steel cut oats video I got flack from friends who fancy themselves oat purists. They objected not to the peanut butter, but to my vast ignorance in general.
Here’s what I learned:
To begin, saute the oats in butter till they smell like caramel. Then add 4 parts liquid to 1 part oats. The liquid is 1 part milk and 3 parts water (or half and half). Stir very little and don’t use a spoon. Use a spurtle. If you don’t have a spurtle, then use the handle end of a wooden spoon. Add salt late in the process. The sounds oatmeal makes are “splurt splurt” for regular boil, and “Blumpt” when it’s done.
I’m ignoring “Always stir clockwise or it will invoke the devil”. People are passionate and opinionated about their oats. I’m a frozen blueberry, banana, raisin, walnut guy.
What do you add to your oats? I’m ducking now. Let the debates begin.
Meal planning seems to be perplexing from recent inquires I’ve received. Folks wonder what constitutes a Well-Balanced Meal. Here’s how I design the day. Breakfast, a very important meal, is typically a warm whole grain cereal (like steel cut oats, millet with apples, fried brown rice) with toppings or a plate of eggs, vegetables and whole grain toast. For a vegetarian dinner I put together a legume (beans, tofu, tempeh) with a whole grain and vegetables. “Grain, bean, green” is a handy mantra. For meals that feature animal protein like fish, chicken or beef, I pair it with a starchy vegetable (like sweet potatoes) or a whole grain (like quinoa) and a couple of other vegetables. I learned from a student that the Australians sum it up as “meat and 3 vegetables”. And call me lazy but lunch is leftovers from dinner. There’s a whole section about this in my book Feeding the Whole Family. Click here to view 27 Meal Plans using recipes from Feeding the Whole Family. Many of the recipes are featured in our videos. Or check out our menus page. Also the current issue of Mothering Magazine features an article I wrote on the topic. You guys have any ideas to add ? I’m all ears.