This morning for breakfast I made my new favorite dish: Apple-Cinnamon-Brown Sugar Oatmeal. It's healthy and delicious.
I take 1/2 an apple and "dice" it. (I use dice in quotes because it's a very rough dice. The pieces are not tiny, but not big either.) I microwave it for one minute with some Cinnamon and Splenda brown sugar blend. I then put in a packet of instant oatmeal and just enough hot water for the oatmeal to cook. I'm a big fan of gluey, not soupy, oatmeal.
It's a really fun treat in the morning.
Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
Tuesday, November 24, 2009
Sunday, August 9, 2009
Food Prep Day
I have ten minutes before I put the brown bread in the oven, so I might as well blog.
Today's been food preparation day here; I made scones from my mom's recipe (taken from the Quaker Oats cookbook) this morning (including my family's traditional chocolate chips), along with a bread from Bittman's magnum vegetarian opus that involved white flour, wheat flour, cornmeal, and molasses. It tastes great; so much so that it's already half gone. The Sherbs made our usual amped-up Fiber One muffins - we take Fiber One-branded "apple cinnamon" muffin mix, add apple bits and golden raisins, and enjoy it a lot more.
This evening's bread is a brown bread from Bittman; it smells good already, so I'm optimistic.
I'm also making a gigantic chickpea and mushroom soup from Lydia's Italy; the chickpeas still seem hard after an overnight soak and twenty minutes of boiling, but they're on boil for another two hours, so I will trust in Mme. Bastianich at current.
The soup itself is lunches and dinner later this week; dinner tonight is hot dogs. Hebrew National makes them low-fat.
Today's been food preparation day here; I made scones from my mom's recipe (taken from the Quaker Oats cookbook) this morning (including my family's traditional chocolate chips), along with a bread from Bittman's magnum vegetarian opus that involved white flour, wheat flour, cornmeal, and molasses. It tastes great; so much so that it's already half gone. The Sherbs made our usual amped-up Fiber One muffins - we take Fiber One-branded "apple cinnamon" muffin mix, add apple bits and golden raisins, and enjoy it a lot more.
This evening's bread is a brown bread from Bittman; it smells good already, so I'm optimistic.
I'm also making a gigantic chickpea and mushroom soup from Lydia's Italy; the chickpeas still seem hard after an overnight soak and twenty minutes of boiling, but they're on boil for another two hours, so I will trust in Mme. Bastianich at current.
The soup itself is lunches and dinner later this week; dinner tonight is hot dogs. Hebrew National makes them low-fat.
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