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baked oatmeal

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Slightly adapted from Super Natural Every Day

Serves 6

ingredients:
2 C. rolled oats
1 C.  almonds, chopped
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp.  salt
2 C. almond milk
1/3 C. maple syrup
1 large egg
1 T.  unsalted butter, melted and cooled slightly
2 tsp.  vanilla extract
2 bananas, sliced into 1/2-inch pieces
2 C. mixed berries

directions:
  1. Preheat the oven to 375 degrees. Add half of the butter to the inside of a square or round 8-inch baking dish and place in oven for 5 minutes.
  2. In a bowl, combine the oats, half of the almonds, the baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the maple syrup, the milk, egg, half of the butter, and the vanilla.
  4. Spread a single layer of bananas across the bottom of the buttered baking dish, followed by about two-thirds of the berries on top.
  5. Pour the oat mixture in the dish over the fruit and then drizzle the milk mixture over the oats. Scatter the remaining berries and almonds over the top.
  6. Bake for about 35 minutes, until the top is golden and the oats are set. Let cool for a few minutes. 

almond butter

A recipe 2 days in a row? We can thank Mr. Washington for that – I have a bit more time to whip something up. Happy Presidents’ Day… here is some almond butter.

I love making things at home rather than buying them because I know exactly what is in it. There’s no mystery ingredients and I can be confident with what I’m consuming. I also love it because it makes me appreciate my food more. The time + effort it takes to make something really allows me to enjoy it rather than stuffing it in my face within 2 minutes.

almond butter | park street posts

Plus, I think he who pays for groceries likes it when I am able to make something at home rather than paying more than $10 for it! So it’s a win-win-win.

This almond butter was incredibly easy to make. I think I put it off in the past because I’ve made almond milk and that was a PAIN. It was time consuming and I made a big mess. So, naturally,  I assumed anything that involved almonds would be just as daunting.  Not true at all.

It turned out delicious + creamy. And did I mention it is easy to make and costs a fraction of the price of buying it? You just grab 4 cups of almonds and toss them into a blender or food processor.almond butter {park street posts}

Blend them up until they get creamy-like. It’s probably about a 4 or so minute blend total. Half way through the almonds turn powdery.

almond butter {park street posts}
They’ll get a little less powder-like and you slowly pour in ¼ cup saffola oil and blend/process it some more.  And then it turns creamy!

almond butter {park street posts}

Then you put it in a jar and eat it with everything!  Oatmeal, bread, fruit, green muffins… a spoon?

almond butter {park street posts}

ingredients:
4 C. almonds
¼ C. saffola oil (I’m thinking you could swap out the oil for a little water or  maybe honey)

directions:
1. add almonds to blender or food processor and blend until powdery and slightly formed together

2. add oil and blend for about 1 more minute, until almonds are creamy

 

buffalo chicken + beer + cheese dip

How long has it been since the Super Bowl? – because that’s when I made this dip. I was THIS  excited when I found the recipe on Pinterest and could not wait to make it for the Super Bowl, despite having zero idea what I was doing that day. I just knew that this delicious recipe would be happening. I had to read the name of the dip about 3 times to take it all in. It seemed so simple and I could imagine dipping chips, celery, my finger into it all Sunday afternoon.

 

buffalo chicken + beer + cheese dip | park street posts

You can imagine the level of  disappointment I felt when I tasted it and realized it was not the world’s best dip.  I thought it was a bit too salty plus lacked that WOW factor. Which is very surprising because it’s basically cheese + hot sauce – 2 of my favorite things. Tis life I suppose.

I am still posting the recipe because maybe one day I’ll be up for a round 2, with some amendments of course. buffalo chicken + beer + cheese dip | park street posts

ingredients:
2 T. olive oil
3 boneless skinless chicken thighs, cut into chunks
8 oz. sour cream
16 oz. cream cheese
¾ C. Parmesan
¾ C. Mozzarella + ½ C. mozzarella for topping
1/3 C. Frank’s Red Hot Sauce
2/3 C.IPA beer (I used Lagunitas)
1 tsp. garlic powder
2 T. cornstarch
½ C. blue cheese crumbles

directions:
1. preheat oven to 350°.  
2. heat the olive oil in a large pan on medium-high heat.
3. add the chicken and cook until browned, about 5 minutes
4. add the sour cream + cream cheese + Parmesan + ¾ C. mozzarella + Frank’s Red Hot Sauce + IPA beer + garlic powder + cornstarch to a food processor or blender and process until well combined.
5. pour mixture into an oven safe dish and mix in chicken pieces.
6. add remaining mozzarella to the top
7. bake for about 15 minutes – cheese should be warm and bubbly.
8. remove from oven and sprinkle with blue cheese.

I served it with chips + celery sticks.  It makes enough to feed a Super Bowl party’s worth of people so we definitely had leftovers for days. This was one of those live and learn recipes and though it didn’t taste heavenly, I’m glad I still gave it a whirl!

buffalo chicken + beer + cheese dip | park street posts

 

 

quinoa millet bread with spices

Speaking of bread…

Park Street Posts - herb quinoa millet bread

Here is a similar recipe to the cinnamon quinoa millet bread, but more sharp-tasting (that’s a way to describe savory, look it up) than sweet. Again, I found the recipe on Edible Perspective and again I switched things up a bit. This bread turned out much thinner and crispier than the cinnamon version I made. It could be because I used a cast iron skillet or it could be because I cooked it too long. Either way, it was pretty good and worked decently for sandwiches. I say decently because I’d prefer it to be a little softer for sandwich consumption. When I make it next time I plan to modify a few things. Or just break it up into pieces and use it to dunk in hummus!

The flavor of the bread was wonderful though. The combination of the bread with spinach + tomato + cucumber + homemade cilantro hummus was perfect for a lunch-time bite. Super fresh!

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ingredients:
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1 C. water
1 ½ T. ground chia or flax seeds
1½  T. coconut oil
1/4 tsp. salt
1/4 tsp. garlic powder (or more if you love garlic)
1 tsp. dill
1 tsp. oregano
1 tsp. thyme
black pepper, to taste

directions:
1. preheat your oven to 375° .

2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, 1 T.  melted coconut oil.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes.  (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a cast iron pan this time) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges).
9. let cool to fully firm up before you slice it up.

I let mine cook slightly longer, which is where I may have gone wrong. With that being said, this recipe is almost no fail. You cook it too much? Now you have chips. You don’t have a certain spice? Mix in a different one. You can experiment with this bread and see which spices and cooking time + temp works best. I definitely plan to!

cinnamon quinoa millet bread

Really, I should change this to Better Late Than Never. Has a nice ring to it.

Park Street Posts - cinnamon quinoa millet bread

On to the recipe at hand… bread. I love bread. All bread. Who doesn’t though? I don’t think I have ever heard anyone say, I hate bread… it’s awful… it gets in the way…tastes horrible.

I may or may not have just poured my 2nd glass of wine, which intensifies my feelings for bread.

This particular bread is from Edible Perspective. It’s Cinnamon Quinoa Oat Bread.  And as I was perusing the recipes this one caught my attention because it had the words quick + easy in the description. Per the usual, I made a few changes and it turned out delicious.

 ingredients:
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1/2 C. water
1/2 C. unsweetened almond milk
1 ½ T. ground chia or flax seeds
1½  T. coconut oil
2 T. pure agave
1/4 tsp. salt
1½ tsp. cinnamon
½ tsp. vanilla extract

directions:
1. preheat your oven to 375° .

2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, milk, agave, 1 T.  melted coconut oil, and vanilla extract.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes.  (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a regular pan for this one and a cast iron pan for the next bread) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges).  Or if you’re oven is like mine, slightly longer and possibly at a higher temp.
9. let cool to fully firm up before you slice it up.

Park Street Posts - cinnamon quinoa millet bread

After you’ve patiently waited for the bread to cool and you’ve sliced it into little triangles, you’ll want to add the goods aka nut butter, fruit, honey, etc. etc.

I don’t have any pictures of that because I couldn’t be bothered!

infused olive oil for all

Better late than never…

That should be the name for this whole recipe collection.

I’ve made plenty of dishes since November 26th, even taken pictures of a few of them. My intentions were good. But I cannot skip over Christmas time because there was a lot made and devoured on Park Street. The annual holiday party dishes, Christmas morning breakfast and drinks, all the recipes that were tried out using the amazing Christmas presents I received, and of course the infused olive oils that I made as gifts this year.

Park Street Posts - infused olive oil for all

It was an idea that I found on Pinterest, of course, and decided would make perfect gifts for some family members. It’s an easy + inexpensive gift that is useful! Can’t beat that. There are 2 down sides that I found: 1. It is time consuming, which isn’t a real a down side. 2. It fills the house with the scent of oil, which I cannot stand. That is definitely on my top 10 dislikes list.

I chose to make 3 infusions: garlic, rosemary, chili.

Park Street Posts - infused olive oil for all

GARLIC

ingredients:
4 to 6 heads of garlic*
juice from 1 lime
2 to 3 C. extra virgin olive oil, or enough to cover the cloves*

*the amount of garlic and oil depends on how much you want to make

directions:
1. preheat oven to 325 F.

2. peel and crack each clove of the garlic.
3. put the cloves in a bowl with the lime juice and mix it up, then let sit for 15 minutes.
4. drain the lime juice from the cloves and save the juice for later
5. spread out the garlic cloves in a single layer in a glass casserole dish.
6. pour enough olive oil over the garlic so that the cloves are completely immersed.
7. roast in the over for 45 minutes.
8. remove from the oven and let cool for a bit before you touch it.
9. scoop the cloves from the oil into a bowl using a slotted spoon.
10. pour the reserved lime juice over the cloves with ½ cup oil and stir to combine.
11. divvy the cloves into your oil jars and pour the olive oil in.

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I followed the recipe on MJ’s Kitchen for the garlic oil. Because the combination of oil and garlic can promote the growth of C. botulinum bacteria, it is important to follow the procedures of providing an acidic environment (hence the lime), roasting it, and keeping it in the fridge (for up to 2 months). MJ has some safety notes on her site about this, as well as some interesting kitchen notes and benefits.

Park Street Posts - infused olive oil for all

Park Street Posts - infused olive oil for all

CHILI

ingredients:
1 T. red chili flakes
1/2 to 1 whole, dried pepper (I cut a pepper in half and added it to the jar for visual appeal – I don’t happen to remember the type of pepper, I just bought a bag of them at Safeway)
1 C. olive oil

directions:
1. pour chili flakes into the bottle + add 1/2 or whole pepper.
2. in a sauce pan, heat olive oil until you see tiny bubbles start to form, but do not let it start smoking.
3. pour warm oil into the bottle over the chili flakes + pepper .
ark Street Posts - infused olive oil for all

ROSEMARY

ingredients:
3-4 rosemary sprigs
1 C. olive oil

directions:
1. add rosemary into the bottle.
2. in a sauce pan, heat olive oil until you see tiny bubbles start to form, but do not let it start smoking.
3. pour warm oil into the bottle over the chili flakes + pepper .

ark Street Posts - infused olive oil for all

My rosemary oil became cloudy overtime. I read that when stored in the fridge it will do this and after sitting out at room temp it will begin to clear up.

All of the oils should be corked and stored in the fridge, just to be safe.

Park Street Posts - olive oil for all

christmas morning momos

Park Street Posts - christmas morning momos

Mimosas are the perfect Christmas morning beverage to enjoy while unwrapping gifts. Let’s be honest, mimosas are the perfect beverage to enjoy almost any time! This year I changed our traditional momos up by adding cranberry to them. Not only were they festive looking, but they were delicious as well. And you can serve the men’s drinks in pint glasses or mason jars and call them man-mosas.

Park Street Posts - christmas morning momos

You can also share them with your cats!

Park Street Posts - christmas morning momos

Whoever you decide to share them with, they’ll definitely be grateful you did.

Park Street Posts - christmas morning momos

I guess this means it’s Jinx approved. Park Street Posts - Jinx approved

ingredients:
orange juice, fresh squeezed is best
cranberry juice
champagne

directions:
fill glass with 1/4 orange juice, 1/4 cranberry juice, 1/2 champagne – the colder the better! Proportions can be adjusted, this is just what I found tasted best. 

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