Monday, September 19, 2011

Granola and Yogurt

This is my new favorite breakfast. In stores, a tiny, unsatisfying cup can be bought for 6 shekels. Larger, more satisfying cups cost upwards of 12 or 15 shekels from Cafe Greg. I figured if I want to eat this stuff every day, I'd better start making it myself.

The granola is homemade, the yogurt is not. My granola is based on a recipe from smitten kitchen, but anyone can make granola by following these vague guidelines:

Mix two parts dry oats, one part shredded coconut, and one part some other nut on a baking sheet. Toast for about 10 minutes. If you don't like coconut, leave it out. If you're on the fence about coconut, put it in; you will be rewarded with a seriously awesome toasty smell.

Next, stir in some pieces of whatever dried fruit you want. Then, pour in some honey. If you can't approximate it by eye, base yourself off a recipe. Lastly, bake it all together.

Since I plan on eating my granola loose, I don't care if my final product is sloppy. If you want your granola in bars, you should do more reading. This is my second batch of granola, and the bars fell apart in my first batch.

Stay tuned for a future post. When that store bought yogurt runs out I'm gonna try making my own...

Wednesday, September 7, 2011

Mocha Pops

Who doesn't love popsicles?  They're so easy and fun to make.  I used little espresso cups and wooden popsicle sticks for the mold but I plan on coming up with more creative molds soon!  The bottom half is coffee (instant coffee, milk, sugar), the top half is instant pudding mix (prepared with 3% milk).  Let the bottom freeze first before pouring the top half.  To get the popsicle sticks to stay in place, cover the rim of the cup with foil and poke a hole through for the stick.  Stay tuned for more ideas...

Monday, September 5, 2011

Mushroom Onion Feta Cheese Quiche

I love making quiche. Not only do I get to make my very own easy pie crust but there are so many variations I can try. And I'm pretty much guaranteed to have all the basic ingredients at all times. Plus, it takes no time at all to prep... This week's quiche - Mushroom Onion Feta. I highly recommend this one!

Approx. 8 oz Mushrooms, sliced
1 Onion
1/2-1 cup Feta cheese, crumbled
1/2 cup Milk
3 eggs
Olive oil
Pie crust

1. Saute the onions in a little bit of olive oil till they're clear and soft. Remove the onions to a separate bowl and saute the mushrooms for just a minute or two until they start to turn darker in color.
2. Combine the milk, eggs, onions, mushrooms and pepper. Pour into pie crust.
3. Sprinkle the feta on top.
4. Bake at 375F/200C for about 30-40 minutes or until the the quiche is set.