Thursday, June 16, 2011

Breakfast Muesli with Raisins and Flaxseed


This past week, I decided to participate in a recipe swap with a few ladies from the message boards I frequent.  I wasn't sure what I was going to end up getting, but I did request something dairy free to be adaptable for Gary.

This week's theme was breakfast items. I shared the strawberry pancake recipe that Gary loved so much! I received this breakfast muesli. I was concerned when I got this, because I've actually never seen Gary eat oatmeal. I've always been the oatmeal/yogurt/cereal type breakfast person, and he was the meat and potatoes type. Little did I know, his dad used to make oatmeal with eggs for him all the time! I also love how this was prepped and left alone overnight, so it was great when we were rushing out the door the next day!

I originally started out to halved this recipe since we were going to be out of town for a few days. I accidentally poured too much maple syrup in, so I ended up making the full amount. Glad I did, because we actually loved it and ate quite a bit of it in one sitting on it's own.

I did have a few adaptations. I omitted the wheat germ since I didn't have any on hand. I subbed the cranberries with these giant plump raisins I had, and I ended up using the quick oats since it was all I had. I thought I had regular, but I was mistaken. Nonetheless, it worked out fine. I also used almond milk to keep it dairy free.

Check out Taste of Home Cooking for the entire recipe swap round up!

Muesli with Raisins and Flaxseed
adapted from: Baby Food Scoops

2 cups rolled oats (not quick-cooking)
1/2 cup dried cranberries (I used raisins)
1/3 cup wheat germ (I omitted)
1/2 cup ground flaxseed
1/4 cup maple syrup (may alternatively use agave nectar or sorghum)
1/2 teaspoon ground cinnamon
1 ½ teaspoons vanilla
3 cups milk (I used almond)

For serving: yogurt, pumpkin seeds, sunflower seeds, chia seeds, chopped nuts (pecans, almonds, walnuts), fresh fruit

For drizzling: maple syrup or agave nectar

Combine first seven ingredients (through vanilla) in large bowl.

Pour milk over mixture, stirring to combine.

Cover and chill at least 4 hours (or overnight).

to serve:
Place yogurt in a bowl or custard cup.

Top with oat mixture and add desired toppings.

Drizzle with additional maple syrup or agave nectar, if desired.

Monday, June 6, 2011

Chicken Katsu (Japanese Fried Chicken)


We recently got new smartphones and we were playing around with it. I downloaded the allrecipes dinner spinner app and showed it to Gary. He immediately started playing around with it and was amazed! He bookmarked a few recipes to try, and this was the first that he wanted to make since it seemed simple enough.

It was indeed simple, and tasty…but I’m a sucker for anything fried! The only thing we would change about this would be the tonkatsu sauce that we made. We found one on All Recipes as well (mentioned in the comments of this recipe, but it ended being totally inedible. Since we were fine with it plain, we omitted the sauce. We halved this recipe to feed the two of us.

Chicken Katsu
adapted from:


2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1/2 cup panko bread crumbs
1 cup oil for frying, or as needed


Season the chicken breasts on both sides with salt and pepper.

Place the flour, egg and panko crumbs each into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook for 3 or 4 minutes per side, or until golden brown. Mine were a bit thicker, so I cooked a little longer, about 5 minutes per side.

Transfer to a paper towel lined plate to soak up the oil. Slice and serve over jasmine rice and top with tonkatsu sauce (optional).