Afterthought: I really need a new camera. My old one just doesn’t cut it.
On Friday night we had Miwa and Armand (cousins) over for dinner. I made these Apple’d Brussels Sprouts (Brussels, apples, onions) and I also made a new recipe from cooking light: Singapore-Style Noodles. The recipe was okay… I had to change it a bit and I used the wrong kind of noodles because we couldn’t find vermicelli. But I don’t like noodles to begin with. The Brussels sprouts were delicious, in my opinion.
I was on a mission for a few days to make myself like noodles/pasta, but I don’t think I’m going to do it anymore. I just don’t like them. I never have. Bobby and the cousins actually did like the recipe a lot; I guess I’m just being picky. It was nice and spicy. The ingredients: thick rice noodles, shrimp, green pepper, spices (cumin, cinnamon, chili flakes, soy sauce, sriracha chili sauce, rice vinegar, salt and pepper, hoisin sauce, garlic powder, ginger), some oil, and fake veggie bacon.
Something I have been loving is oat bran. I made pureed broccoli oat bran (steamed broccoli, oat bran, protein powder, almond butter, salt):
It was alright. Not that great, to be honest. I won’t make it again. I’ve had a lot of this green oat bran though (oat bran, protein powder, amazing grass green superfood, salt):
This rocks. And so does this chia oat bran (oat bran, protein powder, chia seeds, salt, almond butter):
That last one is my favorite. I really really like chia seeds. All of these bowls are usually stuck in the freezer for about 15 minutes after cooking; then gel up quite nicely.
My other trick for oat bran is salt. You must must must add salt, otherwise it tastes like… well, it’s bad. It gets thrown out if I forget the salt.
Do you have any little tricks for dishes you make often?
Link Love:
- I wrote a post here about how wars influence our vocabulary.
- A revolutionary school lunch program has taken hold in Berkeley, CA.
- Dementia and Alzheimer’s patients to double by 2030. Scary, huh? Longer lifespans mean more diseases in old age. Natural selection doesn’t select for healthy old people – it just selects for people that can reproduce… which is why we haven’t evolved away from diseases that happen later in life.
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great post Maggie! I just brought oat bran back to my life, so these are inspiring ideas!! I’ll definitely try the chia seeds combo, with salt!
I need a new camera too! Any suggestions?
I’ve never had chia seeds or oatbran before. Is it anything like wheat bran? I used to eat wheat bran often but I got really sick of it. Haha.
Maybe I should try adding a touch of salt – last time I tried oat bran…ugh, let’s not think about it.
lol and you know something? Us food bloggers/ healthy lifestyle bloggers are definitely a rare bunch. As I was sipping on a green smoothie reading about your green oat bran, I realized how crazy we must look to the average American.
I, on the other hand ADORE noodles and yours look YUMM-E
go check out Nikon Coolpix….I am tellin’ ya.
mine has never been put away since the day I got it!
they have tons of versions too~~
new cameras are fun
Agreed that the salt is necessary in oat-bran making… I want to try your chia oats! Is it weird that the word gel sounds appetizing to me? haha
Have a great day!
Sarah
Oatbran? Is that like oatmeal (I keep hearing it used in between oatmeal, oats and oaty words
)…
It looks good, but I’m not sure what I should expect from it. The first one looks like it would be a kind of mashed potato side dish (was it savoury?) and the second one looks like green oatmeal (or a very thick green smoothie). I’ve never had chia seeds, might try them out.
I have absolutely no camera knowledge, all I know is go for lots of pixels
(I have a 12megapixel one now and I think it’s good).
xxx
P.S. Love the lighting on the green oat bran pic!
I have NEVER had oat bran in my life! Can you believe that? I tried rice bran one time and it about KILLED my tummy!
A favorite trick of mine is sweet seasonings and flavors (raw honey, cinnamon) in foods we don’t always think of as sweet — agave in my guac, cinnamon and a touch of honey in warm quinoa, cinnamon in my raw red pepper soup.
I saw a Top Chef masters with a quinoa noodle made w/ quinoa flour. I think I want to try that, maybe you’d like it too! I hate all the alternatives to semolina pasta. I don’t eat pasta that often, but when I do I want it to taste yummy!
Love the new layout Maggie!
I love my camera, but am sure it has way more capabilities than I know what to do with.
It is an Olympus Stylus 1010 and cost around $250.
Ok, I have to try salt in my oatbran now. Usually I like them sweet, but I love salty and sweet so that should be good
I learned my favorite oat bran trick from you. Lots of water + extra cooking time = fluffier oat bran. Thanks Maggie!
Chia oat bran… never tried. However, JUST bought a nice new bag of chia seeds sooooo I’m thinking I’ve gotta try it asap. I especially like the idea of shoving it in the freezer! Salt in oat bran too? I never salt my oat bowls, you’d probably hate them then! Haha. I might have to try it one of these days though, I’m always up for a little dash of flavour enhancement.
I LOOOOOVE oat bran. And I agree, salt is a MUST!
Must try chia seeds!! Love your chia creations
<3 jess
i add a little corn starch to the batter to make my french toast for a crustier exterior.
Thanks for the link to the Renegade Lunch Lady. I am so glad that somebody “in the system” realizes that what schools feed kids really is a bunch of junk.
i would like to try a trick with your apple sprouts…adding bacon and thyme! not that they dont look delish as is you know.
I have never thought to puree oat bran and broccoli! OMG that is wild!
I passed a placed called the “Kabocha Inn” the other day and thought of you.
Thanks for all the oat bran ideas! I love it and these sound very interesting!
[...] stayed chunky. You must try this – best breakfast of my week thus far, and a shout out to Maggie for her suggestion of letting the oat bran thicken up in the freezer for a few minutes after [...]