Overnight Refrigerator Oatmeal

May 14, 2014 alaskaknitnat Leave a comment

I’m trying to eat more healthily these days and thanks to Quaker Oatmeal’s relentless heart-healthy advertising campaigns I am pretty sure oatmeal is on the good-foods list.

I tire of oatmeal. It’s texture and flavor rarely vary and since I don’t own a microwave these days (only because mine broke), oatmeal makes for a crusty, annoying pot to clean every morning.

So, I decided to try out the healthy hipster refrigerated oatmeal trend. Look it up on Pinterest and you’ll find endless recipes for this dish, beautifully displayed in glimmering Mason jars. I used a plastic Rubbermaid container, but what I discovered was a simple way to prepare breakfast that was creamy, tasty and healthy. It doesn’t have the same texture as traditional oatmeal, but I was surprised how soft the oats became and how much liquid they ended up absorbing.

Feel free to substitute whatever milkish liquid you prefer, but I went with good ol’ milk.

Overnight Refrigerated Oatmeal

Serves 1

Ingredients:

1/2 cup old-fashioned rolled oats (not the quick-cook kind)

2/3 cup milk

1 single-serving container of Chobani greek yogurt, flavor of your choice.

Agave nectar or honey to taste

Directions:

In a container combine the oats, milk and yogurt. Mix well. Cover and refrigerate overnight. In the morning, stir in sweetener of your choice and any other toppings you like such as cinnamon, bananas or berries. Healthy yum!

What is your favorite way to prepare oatmeal? Leave me a comment!

-Natasha

Cooking, recipes, salad, side dishes

Creamy Potato Salad

May 14, 2014 alaskaknitnat Leave a comment

We’ve been having an unusually sunny and warm May, which means it’s time for BBQ food. No BBQ is complete without creamy potato salad. This recipe was inspired by one from Cook’s Country Magazine where they incorporate an egg yolk into the dressing. I’m not usually a fan of hard-boiled eggs mingling with my potato salad, but this time it turned out surprisingly well.

I know everyone has a “method” to cooking perfect hard-boiled eggs. My method is to cover the eggs with cold water and pour in a couple of teaspoons of baking soda. Cover and bring to a boil. Uncover and boil for 11 minutes. Then immediately drain and cover with icy cold water. Not only are the yolks perfectly cooked, but the eggs peel easily too.

Creamy Potato Salad

Serves 4

3 medium yukon gold potatoes, cut into 1-inch cubes

2 hard-boiled eggs, one yolk reserved

2 Tbs. apple cider vinegar

2 tsp. agave nectar or honey

1/2 a celery rib, minced

2 green onions, minced

2 pickles, diced

1/4 cup greek yogurt

2 Tbs. mayonnaise

salt and pepper to taste

Directions:

Toss your diced potatoes into a large pot and cover with water. Add a couple of pinches of salt, cover and bring to a boil. Turn down the heat and simmer till potatoes are just tender — about 8 minutes.

Meanwhile, whisk together the vinegar, agave nectar, and the yolk from one egg. Drain the potatoes and transfer to a bowl. Pour over half the dressing and gently toss to coat. Refrigerate for 30 minutes.

Add the remaining eggs to the remaining dressing and thoroughly mash till the egg whites are small chunks. Add the celery, green onions, pickles, yogurt and mayo. Once the potatoes are cooled, add the remaining dressing. Add salt and pepper to taste. If you prefer your salad even creamier, add a little more mayo.

If you’re looking for a healthier potato salad, why not try this tasty recipe I made with red potatoes? Click on the photo for the recipe:

appetizers, Cooking, mexican, recipes

Low-guilt Nachos

May 7, 2014 alaskaknitnat Leave a comment

I love me some junk food and nachos are near the top of the list. They are quick, cheap and can pile on the calories if you’re not careful. I like to justify mowing down on nachos by using healthier ingredients.

Here’s what I had for dinner:

And here’s how I made them.

Low-guilt Nachos

Serves 1 hungry person

Ingredients:

A few handfuls of Food Should Taste Good Multigrain Tortilla Chips

1/2 cup low-fat grated cheddar cheese

2 green onions, chopped

1 Tbs. Neufchâtel cheese

1/2 of an avocado

1 Tbs. low-fat sour cream

2 Tbs. salsa

Chopped cilantro

Here’s my no-brainer secret to making perfect nachos in the oven — bake them, don’t broil them. Broiling sometimes burns the chips before the cheese has melted. So, preheat an oven or toaster oven to 375 degrees. Arrange the chips on a foil-lined baking sheet. Top with green onions and cheddar. Dot the Neufchâtel all around the chips. Bake for about 7 minutes, or until the cheddar is gooey.

Remove from oven and top with sour cream, avocado, salsa and cilantro.

This is just a guideline, of course. You can add whatever toppings you like. Jalapeños, black beans, chicken, tofu — the world is your nacho!

If you’re in the mood for a fiesta, try some of my other recipes, such as:

Chicken Taquitos with Spinach & Wild Rice

Crafts, Flowers

Quick Craft: Coffee Filter Flower

May 1, 2014 alaskaknitnat 2 Comments

I stayed home sick today and I hate wasting my time in bed, so I decided to mildly craft out. I really love tissue paper flowers but I don’t like spending a ton of time cutting out paper. I found this neat tutorial last year for making coffee filter flowers and I thought I’d take it a step further. I dyed the coffee filters with food coloring and water, let them air dry, and then made them with pipe cleaners as the stem. By using coffee filters I didn’t have to cut the paper to shape. I just shaped the petals, which is far quicker. They really turned out splendidly, don’t you think?

Materials:

White coffee filters

Red food coloring

Liquid medicine syringe or eye dropper

Scissors

Pipe cleaners

Floral tape

Floral wire

Directions:

You’ll be using 12 filters per flower. Fill a small cup with water and about 7 drops of food coloring. Place a few filters at a time onto a plate. With the syringe or eye dropper randomly drop the water all over the filters. Flip them over and do the other side. It’s up to you how much white you want to leave. Hang dry them. Or I guess you could use a hair dryer, but I don’t own one.

DIY Coffee Filter Flowers | Alaska Knit Nat

When filters are dry, take six at a time and fold them in half three times and cut out a heart shape to make the petals. I cut more off of one set of six. These will be the inside petals.

Rough up the edges of the petals with your scissors. Cut a teeny tiny bit off the point of the filters to create a small hole in each filter.

DIY Coffee Filter Flower | Alaska Knit Nat — Inner petals (left) and outer petals

Repeat with second set of six filters, but don’t cut off as much. These will be your outer petals.

Take your pipe cleaner and create a little nub at one end. Take one sheet of your smaller filter and thread it up to the nub. Wrap the bottom of the filter all around the nub to cover it and secure with floral tape. This way you won’t be able to see the center of the flower.

Thread the next filter onto the pipe cleaner and scrunch it around the nub. Repeat with one filter at a time till you’ve put on all the small filters.

Scrunch around the base of the flower and wrap with floral tape. You’ll now have a small flower and you could call it a day, but I want a huge peony.

Take one larger filter and thread it on the pipe cleaner, but don’t shove it all the way up. Give it a little space so the outer petals are just a little longer than the inner petals. Repeat with the remaining filters. Scrunch up around the base of the flower and secure with floral tape.

Cut a 6-inch piece of floral wire and fold it in half, or just use another pipe cleaner. Stick it to the main stem and continue wrapping with floral tape. This stabilizes the stem. Keep wrapping all the way to the bottom.

Break tape and wrap the bottom of the stem. Ta-da!

These flowers look cheery on a window sill year-round. Peony season is on the way, but I just couldn’t wait. These will definitely do in the meantime.

baking, Cooking, dessert, recipes

Banana Cupcakes with Dulce de Leche Icing

April 28, 2014 alaskaknitnat Leave a comment

We never seem to consume an entire bunch of bananas. There’s always those sorry two or three sitting in the bottom of the fruit bowl, waiting to be make into banana bread. I don’t even like banana bread all that much, but I hate to waste the darn things.

I decided to spice things up a bit and use my overripe bananas for something a little more decadent than sliced bread.

I basically just made regular banana bread but put it in cupcake liners and topped it with a sweet and salty icing.

My recipe was inspired by this one from Culinary Couture.

Banana bread:

1/2 cup softened coconut oil
1/4 cup brown sugar
1/2 cup white sugar
2 eggs
1.75 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. all spice
1/4 tsp. nutmeg
3 overripe bananas, mashed

Icing:

6 oz. softened cream cheese
3 Tbs. softened butter
3 Tbs. Nestle’s La Lechera (sweetened condensed milk)
1/4 tsp. vanilla extract
pinch of salt
coarse sea salt for garnish

Preheat oven to 350 degrees. With an electric mixer, combine the coconut oil and sugar. Add the eggs and mix well. In a small bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg. Add the flour mixture and mashed bananas in intervals to the wet ingredients.

Pour batter into a muffin tin filled with liners or greased well. Bake for about 20 minutes or until a toothpick comes out clean. Let cool completely.

For the icing:

with an electric mixer, combine the cream cheese, butter, La Lechera, vanilla and salt. Beat until smooth and aerated. Frost the cupcakes with a knife or with a pastry bag. Sprinkle coarse sea salt on top of each cupcake.

Crafts

DIY Necklace Holder

April 27, 2014 alaskaknitnat 2 Comments

This morning my husband was cleaning up the yard. Amid the brush and rubble I found a lovely stick that would be just perfect for a necklace holder. It looked like this:

So I turned it into this:

Here’s how.

Materials:

One stick, 12-18 inches long, about 2 inches thick

Acrylic paints

Painters or masking tape

Small paint brush

Power drill

4-7 Screw-in cup hooks (found at the hardware store)

Two long wood screws

Feathers and embroidery thread (optional)

Directions:

Clean off any dirt from your stick. Mark the stick with painters tape to set up your stripe pattern.

Paint the stick to your liking. Let dry about 15 minutes and peel away the tape. Let stick dry completely.

Determine where you’d like to drill through your stick on either end. I held up the stick against the wall to find the places that were most flush against the wall, about two inches in from either end. Drill holes the same size as the wood screws through either end of the stick. This is where I let my husband help me because I’m really terrible at power tools.

Determine where you’d like your hooks to go. I used a 12-inch ruler as my guide and pressed the end of a hook into the wood every three inches. You could eyeball it. Hand-screw each hook into the stick.

If you’d like, tie some embroidery thread around a couple of feathers, leaving a foot-long tail of thread. Wrap around one end of the stick for decoration.

Figure out the placement of your necklace holder and drill the wood screws into the previously drilled holes. Tighten screws and make sure it’s secure. Hang necklaces on your new, awesome hippy craft.

baking, Cooking, recipes

Homemade Bagels

April 14, 2014 alaskaknitnat Leave a comment

My favorite bagels in Alaska come from LuLu’s in Fairbanks. That’s a six-hour drive from Anchorage and sometimes I crave a good rosemary bagel! I’ve blogged about bagels in the past, but I have to post the recipe I made tonight because it was near perfect. Homemade bagel heaven. Crusty and salty on the outside, soft and chewy on the inside.

The recipe hails from an unassuming corner of the internet — HubPages.com. It contains few ingredients and the steps are simple. I tweaked the ingredients and process ever so slightly, which is why I’m posting it. I will forget how I made them if I don’t!

Ingredients:

4 cups all-purpose flour

1 Tbs. sugar

1.5 tsp. salt

1 Tbs. vegetable oil

2 tsp. yeast (not instant rise)

1.25-1.5 cups warm water

2 Tbs. chopped fresh rosemary (optional)

Coarse salt (optional)

Directions:

Place all the dry ingredients plus the oil in a Kitchen Aid mixer. With the hook attachment turn the machine onto a medium setting. Slowly pour in the water and wait for it to be fully incorporated into dough before adding all the water. If the dough is too dry, add the remaining quarter cup water. Knead the dough on a floured surface for about five minutes. Place back in the mixer bowl and cover with plastic wrap. Let rise until doubled in size, about 1.5 hours.

Once risen, remove the dough and split into eight even-sized balls. This is where I incorporated the chopped rosemary. Roll each ball into a snake, about 8 inches long, folding in the rosemary as you go. Overlap the ends to make a bagel shape and carefully roll the the seam part of the bagel back and forth till it’s combined and sealed.

Form the rest of your bagels and set them on the Silpat-lined or greased baking sheet. Cover with plastic wrap and set aside.

Bring a large pot of water to a boil and preheat the oven to 425 degrees. When the water is boiling, gently set a few bagels at a time into the pot, being sure not to overcrowd. Boil for one minute, then flip the bagels and boil another minute. Using tongs, remove the bagels and place them back on the baking sheet. Sprinkle liberally with coarse salt. Boil the remaining bagels. Place baking sheet in the oven and bake for 20 minutes, turning the sheet around halfway through. Let cool completely.

Slice, toast, butter and enjoy the bagely goodness.

Cooking, mexican, recipes

Chicken Enchilada Roll-ups

April 10, 2014 alaskaknitnat 2 Comments

I am trying to pare down our cabinets and fridge contents. This takes a little creativity. Last night I made a list of all the cookable staples such as rice, beans, rotisserie chicken, can of tomatoes, lasagna noodles, cheese and so on.

I recall my friend Kelly telling me last week that she was making enchilada stuffed shells. Any time a recipe calls for stuffed shells I automatically switch to lasagna roll-ups. You don’t have to be as ginger with them and they are really easy to serve. Why not make enchilada roll-ups with lasagna noodles, leftover chicken, spinach, cheese and homemade enchilada sauce? Sounds good to me. It was!

Since I only had a can of tomatoes, I decided to make my own enchilada sauce using this fabulous recipe from DamnDelicious.net. I will never buy enchilada sauce again if I can help it. It was thick and bursting with flavor.

As for the roll-ups, I modeled my recipe from this one at Bevcooks.com. I tweaked it here and there, but I think this experiment may become a staple in our household. I was licking the plate!

Chicken Enchilada Roll-ups

Serves six

Ingredients:

1 large can of red enchilada sauce (or the equivalent of homemade)

1/2 bag frozen chopped spinach, thawed and squeezed of excess liquid

1 leftover rotisserie chicken, edible bits removed and chopped

1 can diced green chiles

3 chipotle chiles in adobo sauce, seeds removed and chopped fine

1 egg (I figure if I’m modeling it after lasagna, I might as well add an egg)

1 cup grated cheese blend (I used mozzarella and cheddar)

salt and pepper to taste

12 undercooked lasagna noodles

Directions:

Preheat oven to 375 degrees. Coat the bottom of a casserole dish with a generous amount of enchilada sauce. While the lasagna noodles cook, combine the spinach, chicken bits, chiles, egg, salt and pepper and 1/2 cup of cheese. Mix it well. Spread a couple of tablespoons of the mix into each lasagna noodle. Roll up the noodle and place it seam down in the casserole. Repeat with rest of the noodles and filling. Top with remaining sauce and sprinkle liberally with grated cheese. Cover and bake for 30 minutes. Remove foil and bake another 10 minutes, if desired. Let sit 5 minutes before serving with chopped scallions, sour cream and avocado.

Cooking, recipes, side dishes

Braised Red Cabbage

April 8, 2014 alaskaknitnat 5 Comments

Around my birthday last month I went to the garage to find something in the chest freezer only to see it full of Omaha Steak Company boxes. Turns out my mother-in-law sent us five meaty meals to cook up with very little prep. One hunk of meat was corned beef brisket. Mmm…corned beef with mustard and cabbage.

I prefer red cabbage not only for its vibrant color, but it’s packed with tons more vitamin A than green. I once had Thanksgiving with a Hungarian guest. She brought a red cabbage dish that was tangy and sweet. She said it was a traditional recipe in her country.

I never got the recipe, but I decided to use Bon Appétit’s as a guideline. The dish was tender, tangy and sweet, just as I anticipated. The julienned granny smith apple rounds out the flavors. This braised red cabbage went perfectly with our corned beef and mashed potatoes.

Braised Red Cabbage

Prep time: 10 minutes

Cooking time: 40 minutes

Ingredients:

2 Tbs. olive oil

1/2 head red cabbage, cored and sliced

1/2 onion, chopped

2 cloves garlic

3/4 cup chicken broth

1/4 tsp. allspice

2 tsp. sugar

2 Tbs. apple cider vinegar

1 granny smith apple, cut into matchsticks

salt and pepper to taste

Directions:

Heat olive oil over medium-high flame in a large pan. Add the onion and garlic and cook till onions are soft and starting to brown, about 8 minutes. Add the cabbage, salt, pepper, allspice, and sugar and toss to evenly coat with oil. Cook till cabbage is wilted, about 5 minutes. Add the stock, cover and turn down the heat. Simmer for 15 minutes. Add the apples and vinegar, recover and simmer another 15 minutes.

recipes

Easy homemade cocoa

April 7, 2014 alaskaknitnat Leave a comment

One of my son’s favorite winter treats is hot cocoa. He learned the words when he was about 18 months old. I prefer hot cocoa made with milk but there’s so much sugar and other junk in store bought cocoa, plus usually you are supposed to use water.

So I made my own. And it’s super good! I also never have whipping cream so to make it extra special I use my Nescafe milk frother to top off the cocoa with a thick layer of foam. It makes me feel like I’m in a fancy cafe.