Quick Start: Buttery Garlic Drop Biscuits

I must admit, I love biscuits but I haven't made them in a long long time. Also, the ones in the stores are really thick and I have been thinking about making some but more on the fluffy side. I was surprised how nice and fluffy these garlic biscuits were. They made a nice complement to the Baked Chicken I made and the veggies I boiled quickly with them. What I am happy about is that I didn't use real butter but OLIVIO, which is a nice blend between Olive Oil and Canola Oil and this also has a lot of Omega 3s in it. The recipe took about 25 minutes to make and depending on how much flour you use, you can make up to 12 biscuits.

Buttery Garlic Drop Biscuits

1 cup of Flour
1/2-1/3 cup of Heavy Cream (milk can also be used)
1 tablespoon of garlic powder
1 teaspoon of baking powder
1 teaspoon of sea salt or kosher salt
1 - 2 tablespoons of Olivio Butter

Step 1:

Mix flour, garlic powder, baking powder and sea salt. Add heavy cream until the flour mixes into a light dough and flour does not stick to the bowl.

Step 2:

Melt 1 teaspoon of Olivio, set aside. Mix the rest with the flour (dough).

Step 3:

Bake at 400 degrees for 20 minutes.  Halfway through baking time, brush reserved 'butter' over rising biscuits. If you want more garlic on top of biscuits, cut 1 clove of garlic and add with liquid butter to brush on finished biscuits.

Step 4 

Enjoy

Blackberry Jam w/Oatmeal Inspired Breakfast Bars

This morning I was very very hungry but I didn't want a fresh juice or eggs, grits, the normal. So I thought it would be good to test a new bar recipe for my morning cuisine. I didn't want to use any eggs in it but I was very creative and the bars came out nice and moist. After baking the bars, I decided having a glaze over them would be decadent but a necessary cheat for the day. If you make these, please note, you can adjust ingredients or omit to your liking. Be careful these are addictive!

Blackberry Jam Recipe

Frozen black berries (1 cup)
Organic Sugar (3/4-1 cup)
Cornstarch (just a little bit)
Water (1/2 cup)

Oatmeal Inspired Breakfast Bars 

1/2 cup of oat flour
1/2 cup of white flour
1/2-1/4 cup of Olivio (or butter/margarine)
1/2 cup of craisins
a handful of walnuts
1 teaspoon of allspice
1 teaspoon of cinnamon
1/2 cup of heavy cream
1/2 cup of water
1/2 cup of frozen or fresh blackberries
Fresh lemon zest
1 teaspoon of ginger root 


Step one:
In bowl add all ingredients for the oatmeal inspired breakfast bars: oat flour, white flour, craisins, walnuts, allspice, cinnamon, water and heavy cream. Cut in Olivio, butter or margarine and the lemon zest and ginger root. Set aside and add to non stick baking pan. You can also use a little bit of olive or vegetable oil for the pan if needed.  Bake at 400 degrees for 25 minutes.

Step two:
in pan, add all ingredients for blackberry jam. Mash black berries with organic sugar, water, cinnamon and cornstarch. Let cook for 5-8 minutes. Watch closely since the cornstarch will thicken the mixture up. You don't want this to burn!

Step three: 
Place jam in container and let chill. or place some on the oatmeal bars when they have cooled off.

(c) 2013 by Pam Osbey
All Rights Reserved

Quick Start: No Bake Protein Bars

I have been finding ways to have smart snacks that I make at home with me when I go to work. One, it's cheap! Two, I control the calories because I make it and three, it's a simple way to stay full in between class and work stuff. While watching some ratchet reality t.v. show during the evening, I whipped this batch up in a matter of minutes. So if you have some rolled oats on hand, protein shake powder, a litte oat flour, and chocolate, then this will take no time.


No Bake Protein Bars

• 1/4 cup of almond butter 
• 1/4 cup of oats flour 
• 1/4 cup or rolled oats 
• 1 tablespoon of honey 
• 1/4 cup of chocolate whey protein shake 
• A handful of raw sunflower seeds 
• One teaspoon of vanilla extract 
• One small chocolate piece (high quality, not milk chocolate)
• Parchment Paper

Process 

1. Microwave almond butter and honey in small bowl for 55 seconds.
2. Take mixture and mix with rolled oats, oats flour, raw sunflower seeds.
3. Add vanilla extract
4. Spread mixture on parchment paper or lightly oil baking container.
5. Microwave one small chocolate piece (I used raw cocoa 90%) for 1 minute then drizzle over mixture. 
6. Let sit over night and cut 'bars' in the morning.


(c) 2013 by Pam Osbey

Quick Starts: Easy Breezy Thai Noodles

Every now and again, I simplify a very complex recipe. I have been craving thai noodles for a while. Most recipes I see have a lot of ingredients. I don't have a lot of time to mess around in the kitchen with and I like how this recipe came together in such a quick time. I hope you make this and enjoy it. Leave a message if you have any feedback to share in the guestbook below. Thanks for visiting!

Easy Breezy Thai Noodles 

3 oz of lo mein noodles
1 tablespoon of peanut butter w/ flaxseeds (Earth Balance Brand)
1/2 Zucchini sauteed (optional)
1 inch of ginger minced
1/2 onion chopped
1/3 of red bell pepper, thinly sliced
2 tablespoons of red chili thai sauce
1/2 of coconut milk
1 teaspoon of jamaican curry powder 
1 teaspoon of garlic powder
1 teaspoon of dried basil
1 teaspoon of dried oregano
Grated carrots (as garnish, optional)

Step 1:
Boil lo mein noodles in pot for a few minutes. Watch closely as you want this al dente. Set aside when done in a bowl.

Step 2: 
While lo mein noodles are cooking, take a little olive oil to cook chopped onions, garlic, ginger root, red bell peppers. When completed, cook in a pot with 1/3 cup of coconut milk and red thai sauce. Add Jamaican Curry powder and dry seasonings. Add the tablespoon of peanut butter and cook for an additional 5-8 minutes. 

Step 3: 
Mix noodles with sauce. Freshly grate carrot on top. Serve and enjoy.

Substitutions:

For Red Thai Sauce: Use red chili pepper flakes, fresh garlic and garlic root. Especially if you want to reduce sodium. The brand I used had about 550 sodium. Research and find out if there are lower sodium brands or make your own version.

TIME: 25 minutes prep
Serves: up to 3 people 

(c) 2013 by Pam Osbey

Quick Starts: Thai Curry Soup

When I made this soup, I was contemplating a big bag of crispy chips. However, I was lazy and didn't want to walk up the street and I had a few projects going on so I decided to use the curry broth I purchased a week ago. This curry broth just happens to be a nice backdrop to a few things: nicely sliced vegetables, thai noodles, and a bit of heat provided by red pepper flakes.

Not only was the dish great to eat, it was done in a flash. So go ahead, give your fridge a good cleaning, find some vegetables to use, toss them in the pot after sauteeing your onions! You can thank me later.

Enjoy!

Thai Curry Soup 

Ingredients

• Thai noodles 
• Curry broth 
• Water (1-2 cups is fine) 
• Assorted vegetables wash and cut, set aside in bowl. (frozen is also fine) 
• 1/2 bunch of scallions 
• 1/2 red bell pepper or orange bell pepper finely chopped
• Red Pepper Flakes (optional) 
• Fresh cilantro (optional) 
• 1 tablespoon Zucchini, minced (optional)

Process

1. Steam thai noodles 8-10 minutes, set aside 
2. In pot, toss scallions and bell pepper with one teaspoon of oil. 
3. Add curry broth and water to pot. 
4. Cook for an additional 5 minutes til carmalized. 
5. Add red pepper flakes, thai noodles and cook til desired consistency. 
6. Serve with garnished cilantro or zucchini (as in picture above)

Asian Quinoa Salad

Quinoa is the perfect complement for a powerful salad that is also good for your body. It has a lot of flavor and it is a complete protein at that. Add a few veggies, some soy dressing, and scallions and you have a winner! In my version, I added edamame, which is a soy bean but it has 3 grams of fiber. This meal is light, healthy yet very fulfilling. I ate mines with water and wasn't hungry afterwards. Hope my healthy foodies enjoy this.


Asian Quinoa Salad


Adapted from Two Peas & a Pod

Ingredients

• 1/2 cucumber, diced
• 1 cup of red quinoa, cooked 
• 1 organic carrot, diced 
• 1/2 stalk of green scallions, cut very small 
• 1/2 cup of edamame, unshelled 
• Sesame Seeds (a handful as garnish) 
• 1 teaspoon red pepper flakes 
• Dressing (store bought ginger and soy dressing, or make your own!) 

Instructions

1. Boil quinoa for 15 minutes, set aside. 
2. Chop all vegetables except for edamame, and set aside. 
3. In bowl add vegetables, quinoa, scallions, red pepper flakes and toss with soy dressing. 
4. Toss Sesame Seeds on top. 
5. Set in fridge to chill for 15-20 minutes before serving. 

(c) 2013 by Pam Osbey 

Healthy Chocolate Chip Cookies

As a little girl I recall my mom cooking cookies and cakes. I used to be her 'helper' in the kitchen. The help included licking the bowl!  As I grew older, I made my own sweets including homemade lemon bars (coming soon to the blog), cheesecake and pound cakes. The last time I cooked cookies was when I lived in Chicago. This is my first batch in my place and I chose to use whole wheat flour, less chocolate chips and oat flour! I really liked the batch as they were yummy and I even chose to not use as many eggs. The next time I make these, I'll use 'flax eggs' and see how they go. Since the holidays are coming up, I felt it was time to revisit my favorites. I truly hope you enjoy and if you have any comments, please leave them below. 

Healthy Chocolate Chip Cookies

INGREDIENTS

• 1 cup of whole wheat flour 
• 1 cup of oat flour 
• 3/4 cup of raw brown sugar 
• 3/4 cup of organic white sugar
• 1/2 teaspoon of kosher salt 
• 1 cup of Olivio Spreadable Butter (Omega 3s are in this butter!) 
• 1 teaspoon of vanilla extract 
• 1 cage free egg
• 1 cup of Hershey's Semi-sweet Chocolate Chips 

INSTRUCTIONS 

1. Heat oven to 350 degrees 
2. Mix all dry ingredients. Add  brown and white sugars, spreadable butter, vanilla extract, egg and 1/3 cup of water. 
3. Add chocolate chips and salt. Fold into batter. 
4. Place chocolate chips on cookie sheet (on greased parchment paper). 
5. Bake for 15 minutes in batches. 
6. Serve and enjoy 

(c) 2013 by Pam Osbey 

Roasted Eggplant Spread

Every now and again I need something to spread on my crackers or in pita breads. I used to be a fan of mixed dips like French Onion or Ranch. However, it has become very easy to make your own and that is what I did with a few things I had on hand. I used raw cashews, onions, dried basil and oregano and eggplant I roasted before hand. Now, this takes some prep before hand. When you are finished with this, you won't want to buy the store brands since fresh is best! Enjoy


Roasted Eggplant Spread 

1/2 eggplant, roasted in olive oil
1/2 onion, chopped
1 teaspoon dried basil
1 teaspoon dried garlic powder
1 teaspoon dried oregano
1 teaspoon turmeric
1 teaspoon black pepper
1/2 to 1 teaspoon of Kosher or Sea Salt
1 cup of raw cashews, soaked for 8 hours
Water (as needed)

Step 1:
Soak a cup of raw cashews for 8 hours before hand. Place in cup or bowl with water covering it.

Step 2:
Wash eggplant and roast by adding 1 tablespoon of olive oil. Cook for 12-15 minutes. Set aside and place in bowl, cover for later usuage.

Step 3:
Combine all seasonings with cashews (which have been drained), eggplant, and place in food processor or high speed blender. Mix for 5-10 minutes. Set aside in fridge to let cool before using.

Step 4:

Serve on crackers, with pita breads or in sandwiches. I used mines on some ruffled potato chips and a veggie sandwich.

Spread will last for up to 7 days. Use before then!

(c) 2013 by Pam Osbey

Farro Salad with Cherry Tomatoes & Nuts

Every now and again, it's good to eat a savory salad that is non traditional. I was shopping in an organic store in Brooklyn when I saw a bag of Farro. It was either the Farro or Whole Wheat Berries so I chose the Farro. It looks nice, small and grainy like barley and packs 5 grams of fiber. You can serve as a cereal or add fruits and veggies to it like a salad. Either way you go, it is a good way to include fiber. Every week in schools I try to avoid going out to restaurants and I try to brown bag it. I made this salad on my way to work early one morning. It kept for several hours and since there is no dairy, meat, it worked out really well. It made me feel full. All I needed was some water and I definitely enjoyed tasting this.

Farro Salad with Cherry Tomatoes, Nuts, and Fruit 

Ingredients 

1 cup of Farro, cooked 

6-8 cherry tomatoes, washed and sliced 

a handful of Mixed Berries and Nuts

Balsamic vinegar 

Zucchini cut in spiralizer (optional, as garnish only) 

1 tablespoon of olive oil 

1 teaspoon of garlic powder 

1 teaspoon of dried or fresh basil 

Instructions 

1. Combine water and farro, boil for 15 minutes. Add kosher or sea salt. 
2. In bowl, combine balsamic vinegar, garlic, basil, cherry tomatoes and olive oil. Set aside in refrigerator to marinate before adding. 
3. Rinse water from pot; Allow farro to be drained and add with other ingredients. 
4. If you have a spiralizer, cut 1/3 of zucchini and add as garnish on top. 
5. Set in fridge for 20 minutes before eating. 

(c) 2013 by Pam Osbey