Before embarking on making this particular oatmeal bar, you might want to look at the other options. I’ve also posted an easy Oatmeal Breakfast Bar Recipe, plus one with directions on how to use amaranth, in this Hi Protein Breakfast Bar Recipe (amaranth is especially high in protein, but trickier to use and have it taste good).
This recipe makes a giant batch, but it portions up into squares that I can wrap (and even freeze). Since it keeps so well, it makes it worth the effort.
Keep in mind that this is a versatile recipe; you can increase or decrease most ingredients to suit personal tastes, or add different dried fruits, or add spices instead of vanilla and almond extract. Makes 12-16 large bars.
INGREDIENTS
1 1/3 c. whole raw buckwheat groats
1 1/3 c. quinoa (red or other)
1 1/3 c. steel-cut oats
2 c. boiling water
1 c. coconut oil
1/4 c. chia seeds (soaked in 1/2 c. water)
1 1/3 c. diced dates, raisins, or other dried fruits
1 c. coconut palm sugar
1 c. coconut oil
2/3 c. macadamias, cashews, or other favorite nut/seed
2 tsp. vanilla
1 tsp. almond extract (or substitute spices)
2 tsp. salt
PREPARATION
1. Soak the buckwheat, quinoa, and steel-cut oats for one day. The following day, rinse, drain, and let sit one more day in a large strainer, in dark cupboard. Use: > 1 1/3 c. whole raw buckwheat groats > 1 1/3 c. quinoa (red or other) > 1 1/3 c. steel-cut oats
2. After a day of soaking and a day of sprouting, process about half the mixture in a blender or food processor- this will make the grains into a “batter”. (The other half of the grains can stay whole, to give the bars more texture.) Process only about two cups at a time if using the blender (so the blender isn’t over-taxed). While processing, add the following, so mixture is liquid enough to process better. Use: > 2 c. boiling water > 1 c. coconut oil
3. Set processed mixture aside; prepare other ingredients. Add chia seeds and water to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary. Use: > 1/4 c. chia seeds > 1/2 c. water
4. After chia seeds have softened, add to that bowl: > 1 c. coconut palm sugar 1 1/3 c. diced dates, raisins, or other dried fruits > 2/3 c. macadamias (or other favorite nut) > 2 tsp. vanilla > 1 tsp. almond extract (or cinnamon and other spices) > 2 tsp. salt
5. Stir until the mixture is blended, then stir in: > The processed grains, plus the extra (that didn’t get processed)
6. Add mixture to an oiled 13″x9″ pan.
7. Bake at 375 degrees for 25 minutes.
8. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.
It took longer than I’d thought, but my e-book was finally “in review” yesterday (Cyber Monday). Now that the book has an official page here, it says the publishing date was “November 24, 2013”. Well, that’s OK, that’s our grandson’s birthday, so that’s a memorable date!
If you’re one of our loyal New Deli fans (or even an occasional patron), I’m hoping you’ll especially enjoy this collection. A lot of us can’t afford to eat out all the time, and might want to make these recipes at home, right?
I know I do, haha! It’s not even always a matter of budgeting; I love to prepare meals at home. They’re extra fresh, there’s someone in the kitchen making the house smell good, and the family can relax in the peace and quiet of home. What beats that?
More news- I’ll be running a special deal: for FIVE DAYS ONLY, FREE OFFER for this cookbook, from tomorrow, December 4th, through Saturday, December 7th, to anyone and everyone. That means YOU! Do it! It’s good for me too, because a small blip in number of downloads, even if those downloads are for free, still gives my book a chance of getting on the map. You know, that huge Kindle map, where oh-so-many new book titles continually gather.
You might be one of those folks who’s encouraged me along the way (over three years in the making); you might be one of my friends who responded to a newsletter with a “yes!” when I was looking for potential ebook fans. You might even be someone who’s just chanced on this offer. In any case, I hope you can take advantage of this special deal. (What beats “FREE”?!)
I got an email from an online friend who is on the TR90 thing (bought before she saw my post). She noted that the second ingredient in the shake is fructose. Not an ideal ingredient for something so expensive. She said the diet was curbing her cravings, but perhaps that’s a big price to pay for a glorified protein shake!
My friend’s doctor suggested a new weight loss supplement for her: “TR90”. Go to the company’s training page at Silver Linings 21 (here), to get a sense of how very profit-focused this company is. When looking on Amazon at one point, a 3-month supply was going for $1,060.99 (a bargain compared to their “List Price” of $1,550.00).
I guess TR90’s been successful, in a diet-trendy sort of way. (Aren’t all these fads successful, at least until the novelty wears off?) I suppose there are always new products on the market, since we’ve yet to find the magic bullet that delivers us from unwanted weight, gained over the years, even in the midst of dieting. Even those who are disciplined enough to eat healthy and exercise might still battle the bulge. It’s a problem!
One of my regimens included spirulina, fresh-ground flax seed, and mangosteen juice…
So I researched TR90. It’s quite an investment, so what do you get with that? You’re supposed to take the “Ageloc TR90 Fit” for the first fifteen days. You can check the ingredient list here. Main ingredients in the shakes: Whey, followed by fructose. Fructose! I don’t want to add that ingredient to my diet.
Other ingredients, in the “Jumpstart” supplement, “Control” capsules, and “Fit” capsules, include: Prickly pear powder, satiereal saffron (Crocus sativus L.) stigma extract, pomegranate, and red orange extract.
Let’s break that down.
The prickly pear powder sounds delicious and is anti-inflammatory. It got great reviews on Amazon; it might also reduce cholesterol, and do other good things too. I’ve bought some of this for myself; it’s on Amazon here: Prickly Pear RED Fruit Powder.
The saffron in the above mix was featured on Dr. Oz, claiming to be an effective appetite suppressant. If you’re desperate, it would probably help to add it to your regimen, and it would probably be a lot cheaper to buy it “a la carte”, as opposed to buying into the whole “TR90” program. Find the extract in capsules here: Pure 100% Satiereal Saffron Extract.
The orange (Citrus sinensis) extract in the above supplement may be cytotoxic, meaning cells may die, or decrease, or the extract could activate a genetic program of controlled cell death. I wouldn’t prescribe it to myself without a doctor! But it’s an extract from the peel of the basic orange we see in markets. Perhaps just a bit of organic orange peel might be safe to work in its place, if we don’t load up on it too heavily.
Then there’s the shake, chocolate or vanilla, to be consumed in addition to regular food, in the morning. It contains cheaper main ingredients, and the whey, tart cherry and sugar beet fiber aren’t specified as being organic. The list: Whey, frustose, gum arabic, cocoa powder (in the chocolate flavor), tart cherry, salt, zanthan gum, magnesium oxide, pea fiber, sugar beet fiber, cellulose gum, stevia, artificial vitamin/mineral additives. Again, I go for organic; they say cherries are on the dirty dozen, so I get this organic cherry powder instead. I also get this organic beet powder. I’m a happy camper with this stuff!
Not that whey is so so cheap. But I’d actually rather spend more and get my whey Non-GMO. “Source Organic Whey” is reasonably priced for being made from the milk of grass-fed cows (from family farms in Northern California). If you were interested in this form of protein as a diet supplement, you might use this Organic Whey Protein, Non-GMO, instead of a generic, non-0rganic version. I just got my package of it, and WOW, I love it!
Side note about whey, from Life Extension Magazine: It helps us to feel full, improves insulin sensitivity, and optimizes muscle mass. It also might help moderate cortisol and keep serotonin levels up (so we feel great!). It boosts glutathione levels, immune function, and can help fight cancer. Also, whey digests easier and much faster than all other proteins. At least, if you’re not lactose-intolerant.
I personally am a bigger fan of whole foods, preferring to eat a whole food over an isolated part of it. Whey is what’s left over after cheese-making; a liquid that gets dried into a powder. Maybe we should just eat the whole product, cheese, butter, whey, and all?! (If only I could have a cow in the back yard, and get fresh, natural milk that way. But Tom says no!)
The “gum arabic” in this mixture might be of decent quality, but again, I’d rather purchase the organic version. “Heather’s Tummy Fiber” is organic Acacia Senegal, which is the only form of gum arabic with no toxicity. And it’s reasonably priced. Find it here: Heather’s Tummy Fiber Organic Acacia Senegal.
The zanthan/xanthan gum found in the mix might just be there to homogenize the ingredients; it doesn’t appear to have a medicinal quality. It can be an allergen, if it was grown on an allergic food source. (Wheat, soy, corn and such, may be used to derive various batches of this stuff.)
The TR90 people also offer a “Green Shake”, containing: Pea protein, (organic) rice protein, chia seed powder, plus juice powders of wheat grass, alfalfa, beet, spinach, barley grass, spirulina, fructose, gum arabic, tart cherry fruit powder, xanthan gum, and stevia. Eh… I’d rather get my ingredients a la carte; I can choose better quality (and price) that way. I’m also a bit nervous about using pea protein daily, since beans in general might aggravate my thyroid condition…
My friend quoted me an exorbitant price for this product. I told her I’d research it and report back. Having looked into it, I don’t think I’d recommend this stuff. I personally have gone back to my spirulina-in-the-morning routine. I also make a smoothie out of my own blend of dried powders (“Fruity Mix”, recipe here)*. My iron levels are up, my weight’s down, no colds or flu, and I’m feeling quite energetic. I’ll stick with a simpler program that’s cheaper and perhaps of better quality, and I think I’ll advise my friend to do the same!
* If you don’t want to go to the bother of making your own powdered blend, I recommend, Dr. Schulze’s Superfood Plus Meal Replacement Powder, which some friends use. It’s handy, and follows the idea of getting nutrients from natural sources, which sounds genius to me! (Why would we want manufactured vitamins- they might be missing some of the components as yet undiscovered, but crucial to our nutrition and well being!)
I guess a lot of cooks are checking their resources today, so cooking a turkey tomorrow will be a breeze.
It should be a breeze! Practically all you have to do is pop it in the oven, and take it out hours later.
I don’t baste mine, but it still turns out so juicy. You might spread chopped fresh herbs in the cavities (or stuff it), but other than that, it’s pretty good to go. If you aren’t going for the “Norman Rockwell Style” Thanksgiving table. you could just cook that bird upside-down (breast down), since the back side has juicier dark meat and more skin to render, effectively “basting” the turkey on its own. The breast (which can dry out faster) steams a bit more, being on the bottom. So good.
You’d think with all the cooking we do at The New Deli, that I might have a fancy oven at home. No. Remember, my husband and I were hippies, and we didn’t splurge much. Translated, that means that the simple electric stove that came with our house almost thirty years ago is the one we use. It doesn’t even have two racks, so that’s challenging!
But I can still pull off that Thanksgiving dinner with it, so I bet you can too! I have a routine that works, for Thanksgiving Day. I have everything prepped early in the morning, so that the pies can go in right away. Stuffing ingredients are also prepped, but other than a bit of stuffing herbs and such that I might brush around the inside of the turkey, most of the stuffing goes in a dish that I can heat up just before dinner.
Think about it: In the midst of all the last-minute preparations, before actually serving the meal, do you really want to be digging that stuffing back out of the turkey? I mean, you can. Sometimes, it’s no big deal, and it’s part of the tradition. But on other occasions (like when you’re having a larger crowd), might it not be more convenient if that stuffing’s already in a casserole dish, preheated and ready to serve?!
Some cooks suggest baking the stuffing separately, since the turkey takes longer to cook when stuffed and may turn out a bit drier. But there’s also the whole oven schedule to consider. If all kinds of dishes have to cook in that oven along with the bird, the bird will take longer to cook. A chart might say it’ll take so many hours to cook, but if you throw in variables, that time changes. Variables include: How many other things are cooking along with that turkey? Are those items cold to start, or room-temperature? (Because, all that will pull heat away, don’t ya know…)
A few more turkey tips: If you need to get the turkey cooked faster, cut the leg/thigh portion off. Cooking the cut-off leg/thighs alongside the turkey will help the bird cook quicker, insuring moister meat.
Another tip: Let the turkey rest before slicing. More juices will be reabsorbed that way. The latest I heard was to give it a 45 minute rest. Well, that’s convenient! Because any side dishes that need reheating can then go in the oven during that time, getting good and hot just in time for serving.
After the meal: Leave some meat in chunks. If not serving it all right away, chunks (wrapped in plastic wrap) will slice easily after refrigerating; perfect for leftovers, etc.
I’ve already posted my gluten-free corn bread recipe here; I thought I’d post this pic I just took of the batch of it I made for Thursday’s turkey stuffing. Because it’s not just a good corn bread- it’s a great dressing to stuff your turkey with too!
I experimented this year, using “masa corn flour” from the grocery store. It’s still gluten-free, though it wasn’t quite the same as the corn flour I usually get from the health food store. But either one works, for a delicious corn bread stuffing!
A lot of corn bread recipes call for part all-purpose flour, plus some generic corn meal. Using all corn meal gives the bread a little too much texture, and of course, adding the all-purpose flour ruins its gluten-free title. So the corn flour is a good substitute, helping the corn bread to have a better consistency.
You can do like I did and make a big batch of the corn bread, saving most of it for turkey stuffing. (It makes a nice side for one of those pre-Thanksgiving meals.) I think I’ll add extra sauteed apple to the crumbled mix, plus more sauteed onion, celery, and herbs (like for the basic stuffing recipe I already posted), just because I like the idea of more veggies in my stuffing; makes it a bit more paleo.
Since we’re having enough people over to warrant cooking two birds, I’ll stuff one of them with the traditional stuffing, and one with this gluten-free corn bread stuffing. Something for everyone!
There are a number of options when looking for dressing recipes, but I always return to one I’ve used for years, adapted from a very basic Betty Crocker recipe. It’s easy to get creative, adding personal favorites: Apple, raisins, sausage, pecans, wild rice, and cornbread are all popular additions. Some stuffing recipes suggest using dry bread cubes, but liquid needs to be added to the mix to compensate. Also, packaged dry bread cubes often contain other ingredients (dough conditioners and such) that we might rather avoid.
Some folks may prefer sour-dough bread, but most popular with my group is a stuffing made with good quality, sweeter bread, preferably from the bakery section or a specialty store. Wheat bread or sprouted wheat bread can make up all or part of the mix; sweet French bread is also nice. Look for breads that aren’t too tough. Also, avoid breads that are too soft; generic, brand-name breads lack texture, deflating into a gummier mass; not what you want!
The method of sauteeing the celery and onion first helps the flavors to permeate, and it turns out somewhat moist, but not soggy. I personally like to bake a side dish of this as well; the top gets deliciously crunchy. Makes 9 cups stuffing; enough for a 12-lb. turkey.
INGREDIENTS
3/4 c. minced onion
1 1/2 c. chopped celery (including leafy parts, if there are any)
1 c. butter
2 tsp. Vege-sal (or substitute regular salt)
1/2 tsp. pepper
1/4 c. chopped, fresh thyme, sage, and rosemary (or personal favorites, or substitute 2 TBS. dry herbs or poultry seasoning mix)
9 c. (soft) wheat bread cubes
PREPARATION
1. Saute in large iron pan: > 3/4 c. minced onion > 1 1/2 c. chopped celery > 1 c. butter
2. When veggies are translucent, add the seasonings: 2 tsp. Vege-sal (or salt) > 1/2 tsp. pepper > 1/4 c. fresh herbs (or 2 TBS. dry herbs)
3. In large bowl, add: > 9 c. soft bread cubes
4. To the bread cubes, add the ingredients from the pan, tossing to mix. Stuff the cavities of the bird just before roasting. Don’t pack the stuffing in too tightly, which makes it too dense.
I just wanted to mention, real quick: I tweaked my Cranberry Orange Nut Bread recipe, and I like it even better. Those of us that are eager to forego excess dairy should be glad to know: one can skip the cheddar cheese, to no bad effect. (I inadvertently left it out, and then I was glad I did…)
This is actually a picture of the original cranberry bread. Because I don’t want to take another pic right now!
Now that I have a VitaMix, I thought I’d grind up some fresh whole wheat flour to substitute for two thirds of the white flour. Then I substituted corn flour for the other third. Using part corn flour gave it a nice hearty texture.
I meant to make a trip to the health food store to get more whole-grain corn flour, but since I ran out of time, I wondered if the “Masa Corn Flour” from the grocery store would substitute. Corn meal would’ve been too coarse, but the masa corn flour worked great. The manufacturer is savvy too; even though this is probably a product bought out of tradition, so that many folks can make their holiday tamales, they are now marketing it as “gluten-free”. It is nice that it’s a gluten-free flour, and if you’re concerned about the high phytate content of so many grains, you might appreciate knowing that the corn flour gets treated with lime, which effectively eliminates any phytate problem, too.
So… anyone else up for experimenting? You might try substituting a mix of fresh-ground whole wheat and corn flour for your next baking venture. Let me know how it turns out!
Cranberries, cheddar cheese, nuts, and orange zest make this bread a favorite in our house. It combines Thanksgiving flavors in a nut bread that makes a perfect pre-dinner snack. We usually have it for breakfast on Thanksgiving, to pace ourselves! (It’s a great way to start the day.)
This recipe is adapted from a Betty Crocker one, with just a few changes. IF there are any leftovers, toast slices for an extra treat, just like fresh out of the oven. Makes one 9×5″ loaf, or two 8 1/2 “x 4 1/2 ” loaves, or three 5×3″ loaves.
INGREDIENTS
1 c. chopped nuts
1 1/2 c. grated cheddar cheese
1 1/3 c. cranberries, cut in half or chopped coarsely
1 1/2 TBS. grated orange peel
2 1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
3 1/2 tsp. baking powder
1 tsp. salt
scant 1/4 c. olive oil
1 c. milk (or yogurt)
1 egg
1/4 c. frozen orange juice concentrate
INGREDIENTS
1. Prep the following, setting aside: > 1 c. chopped nuts > 1 1/2 c. grated cheddar cheese > 1 1/3 c. cranberries, cut in half or chopped coarsely > 1 1/2 TBS. grated orange peel
2. In a large bowl, mix dry ingredients together: > 2 1/2 c. flour > 1/2 c. sugar > 1/2 c. brown sugar > 3 1/2 tsp. baking powder > 1 tsp. salt
3. To the dry ingredients, add the nuts, cheese, cranberries, and orange peel, plus: > scant 1/4 c. olive oil > 1 c. milk > 1 egg > 1/4 c. frozen orange juice concentrate
4. Stir all ingredients together lightly, barely mixing it smooth. Pour into greased loaf pan (or pans), using butter to well-grease the bottom only. Bake a big loaf at 350 degrees for 60 to 70 minutes, until toothpick inserted in center comes out “clean”. Smaller loaves will cook faster, 40-50 minutes.
I’ve “had” to make this pie every Thanksgiving for years. “Had” to, because the kids love it so much! (I personally just need some pecan pie, and I’m a happy camper.)
Partially bake the pie crust before-hand, and use the microwave (or stove-top) to get the filling ingredients (except eggs) up to temperature; a moist, flavorful pie will result.
Time permitting, add a generous layer of sugar to the top of the cooled pie, using a blow torch to caramelize it, just before serving. To get that “brulee” style, crunchy sugar topping, it has to be done last minute, but is quite a treat!
Try with an almond-flour crust, and sub coconut palm sugar for regular, for a gluten-free, more paleo-style dessert. Serves 8 or so.
INGREDIENTS
1 1/2 c. cream
1/2 c. brown sugar
1/4 c. sugar
1 1/2 tsp. cinnamon
3/4 tsp. ginger
2 c. pumpkin
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/8 tsp. salt
3 eggs
PREPARATION
1. Bake a chilled pie crust at 375 degrees, with foil pressed on firmly and weights in place. Bake 20-22 minutes.
2. Remove foil, baking 10 minutes more. Fill any cracks with reserved crust dough, if necessary.
3. Bake 10-15 minutes more, until golden. Remove from oven.
4. Lower oven temperature to 350 degrees; prepare filling.
5. In a microwaveable bowl (or on stove-top), heat the cream 2-3 minutes, until hot: > 1 1/2 c. cream
6. Add the following to the cream, mix well, and microwave again until hot (3 minutes or so):> 1/2 c. brown sugar > 1/4 c. white sugar > 2 c. pumpkin> 1 1/2 tsp. cinnamon > 3/4 tsp. ginger > 1/4 tsp. nutmeg > 1/4 tsp. allspice > 1/8 tsp. salt
7. Add and stir in: > 3 eggs
8. Pour the filling into the still warm pie crust, bake for 30-40 minutes, until custard’s set. The center should look firm. Don’t overcook; it will set up more as it sits. Cool for 2 hours or more.
9. If desired, just before serving, add a generous layer of sugar to the top of the cooled pie; use a blow torch to caramelize the sugar, creating “bruleed pumpkin pie”.
Pie Crust (Two Crusts)
INGREDIENTS FOR TWO PIES
1 stick cold butter, sliced into pieces
2 c. plus 2 TBS. flour
1/4 c. cold water
PREPARATION
1. Process into a coarse meal in a food processor: > 1 stick cold butter, sliced into pieces > 2 c. plus 2 TBS. flour
2. (A fork or pastry cutter can also be used to “cut” the butter into the flour.) Next, add the water through the top of the processor while pulsing: > 1/4 c. cold water
3. Pulse just until fairly mixed. Turn dough out onto a large piece of plastic wrap; if a pastry cloth is used, flour the cloth first. Let the dough rest a few minutes, then roll it out between two pieces of plastic wrap. Remove one piece of wrap, lifting the crust into an 8-10″ pie pan; ease the crust in and pinch top into decorative shape. Floured hands make forming the crust easier.
4. The crust may be frozen for weeks; no need to thaw it before adding filling and baking.
