Banana Flax Oatmeal with Pecans.

Mmm. Oatmeal.
Ok, this isn't something I'd usually say. I do like oatmeal, but only on the occasional, 'can't think of anything else to have for breakfast' day. Besides this, I'm not accustomed to having a regular breakfast time, and often breakfast becomes brunch, or is simply missed. As I said previously, one of my resolutions this year is to actually eat breakfast on a daily basis. To cement this as a habit in my life, I've begun the 30 Day Oatmeal Challenge, found on the Live Well 360° Blog.
As my family and I were at dear friend s' home for New Year's, overnight, I am beginning my challenge today. (Though I did have breakfast there! MMM...cinnamon rolls!)
I changed all stevia references in the original recipe to sugar, and added a bit of extra flaxseed meal, on account of my grinding too much.  I also was out of walnuts, and so used pecans, but other than that, it's not really too different from the original. Delicious!

30 Day Oatmeal Challenge.

The New Year swiftly approaches, and with it, the dreaded new year's resolution. This year, my resolution is simple: to eat healthier and get moving. As part of this resolution, I include the clause that I will *try* to eat breakfast each day. To launch into this new resolution, I've discovered this 30 day oatmeal challenge, which I will begin on January 1st. (Or possibly January 2nd? Party plans may inhibit the first day...we'll see.) In any case, I invite you to rediscover the joys of oatmeal and join me in this challenge. See you in the new year!

Thank you to the Live Well 360° blog for the inspiration!

The Sweet Smells of Christmas.

You know the way your mom or your grandma's (or whoever does the baking in your family) kitchen used to smell after a long day of baking holiday goodies? Now inhale. Your place have that lovely aroma? Here's a great way to get it. (While you can probably eat this, I wouldn't advise it. It's for scent only!)

Ingredients:
1 quart water
3 cinnamon sticks
3 bay leaves
1/4 c. whole cloves
2 strips orange peel
2 sections lemon

Directions:
Combine everything in a medium saucepan and simmer over low heat for as long as you like. Check on it every hour or so and add more water as needed. This should last about a week.
Enjoy!

Pumpkin Custard Cups.

I had some leftover pumpkin from a pumpkin creme roll cake I made this weekend for friends, (which I unfortunately forgot to photograph), and so Hubby and I decided to make this classic-with-a-twist that his mom makes nearly every year for thanksgiving.  This recipe is easily adjusted to your tastes, as you can take the same idea and use your own recipe if you wish!  The idea is that you make pumpkin pie, but without the crust, and pour the filling into ramekins instead.  Delicious, especially with whipped cream!

Pumpkin Custard Cups

Ingredients:

1 15 oz. can pumpkin

1/2 cup sugar

1 1/2 t. pumpkin pie spice

2 eggs, lightly beaten

3/4 c. half-and-half, light cream, or evaporated milk (I used half-and-half)

Directions:

Preheat oven to 375ºF.

In a large bowl stir together pumpkin, sugar, and pumpkin pie spice.  Add eggs; beat lightly with a fork until combined.  Gradually add half-and-half.  Stir with a fork until just combined.  Pour filling into ramekins.

Place ramekins on jelly roll pan, (or any pan with a good edge to it,) and fill the pan half way with lukewarm water.  Carefully place the pan into the oven and bake for approximately 35-55 minutes. (Mine took 45 minutes.  At the 35 minute mark, you just have to check, and watch them closely.)  Done when a knife inserted in the center comes out clean.

Cool on a wire rack for to 2 hours.  Cover and chill to store.  

Enjoy!

Succulent Pasta.

My apologies to my readers for the recent "radio" silence.  I assure you that I will do my best to get onto a more regular schedule, but, as you all know from past experience, this may take a bit. Please bear with me. Now, back to your regularly scheduled programming. :)

Succulent Pasta.  Doesn't it just sound delicious?  I love this recipe because it is relatively flexible, simple, and fun.  Just be sure you've got a glass of milk handy to cool the burn...

Succulent Pasta

Ingredients:

4 T. Basil, dried (you can try different herbs here, if you want, but the basil is actually not overwhelming, despite the quantity)

1 T. pine nuts, minced (I forgot to buy more, so this time I made it sans pine nuts)

1 T. olive oil

3 oz. sun-dried tomatoes

1/8 c. olive oil (that's 2 T. if you don't want to dirty another measure) :)

3 cloves garlic, minced

8 oz. fresh mushrooms, sliced

OR (for those of you who dislike mushrooms, like me)

8 oz. (1 large) zucchini, sliced (mushrooms aren't easily substituted, but I think this works well)

1/2 t. salt

1 t. cayenne pepper (VERY spicy! I reduced this to 1/2 t. and it was still spicy, but manageable)

1 16 oz. package bow tie (or your preference) pasta

Directions:

Combine basil, pine nuts, and 1 T. olive oil in a small mixing bowl. Set aside.

Blanch sun-dried tomatoes for 30 seconds in boiling water. (To Blanch "means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved." Thanks About.com! This recipe does not say to place in ice water, and I never have, and it still works.  I wouldn't worry about that extra step.) Drain tomatoes well and slice into small pieces.

In a large skillet over medium heat, add garlic and 1/8 cup olive oil.  Sauté for one minute.  Stir in mushrooms or zucchini and sauté until tender.  Add the basil mixture, salt, cayenne and sun-dried tomatoes.  Reduce heat to low and let the mixture simmer.

While your sauce simmers, cook pasta according to package directions.  When your pasta is done, toss with the sauce till it is evenly coated.  TOSSING IS IMPORTANT.  I didn't toss the first time, and instead simply put sauce on top of the pasta.  I'm surprised my mouth isn't still burning from that!  

This is a spicy recipe (if you hadn't gathered that already!) but it is so delicious!  Try this soon, and you won't be disappointed!