Tuesday, March 25, 2008

Food stuff


My new favorite breakfast. Delicious, and it reminds me of visits to our friends who live in the Netherlands. I'm a serious yogurt snob, and I only buy plain Greek-style yogurt because it's closest to European yogurt (the only real yogurt, in my opinion). This muesli is amazing with that yogurt and apples or halved grapes, a few dried cranberries, etc. You could probably use regular or flavored yogurt as well.


Agave nectar. We've tried it in my favorite cookies now, as well as Nigella's banana bread. Fantastic. I recommend it, but be sure to watch your cooking times and add about 30% less than the sugar usually used in the recipe you're making. It's so much healthier for you and doesn't really alter the taste at all, in my opinion. You can find it in natural food stores as well as Trader Joe's and even some local groceries.


Alice Waters' newest cookbook, The Art of Simple Food. This one I'll be adding to my bookshelf. I love it because it explains each step in detail so you know what to expect and why the process works. I'm much more confident about making souffles, salad dressings, and other "basics" of cooking now that I've read this book. Plus, there are a bunch more recipes in the second half of the book that build on those fundamentals. I couldn't renew this book from the library any more and was really sorry to return it.

The Slow Cooker book was interesting, too. I had never considered making fondue in our crockpot, but we certainly don't have room for other contraptions in our small kitchen, and the fondue is really quite tasty and easy to make. I don't recommend the ice cream recipe, however. It was odd, to say the least. I think we made a few other recipes from this book as well, but the fondue was by far my favorite.

17 comments:

  1. I love that agave nectar! I'm trying to ween myself off of so much sugar and the nectar is a nice transition.

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  2. I am a fan of greek yogurt too. Since I lived in Europe for a bit I turned into a foodie snob with yogurt, chocolate, breads, scones, and I use a ton more herbs to season with. I wrote the cooking book down in my note book. I'll either pick it up at the library or find it thrifting! BTW, my Alabama book came in the mail yesterday. You made me $40 poorer, but I love it!

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  3. Thanks for the food inspiration! It's a time that I really need it. That meusli looks fantastic, and I like the idea of agave sweetener. I'm going to have to give that a try.

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  4. I could not agree more about European yogurt - there is something to be said for non-homogonization (in that case anyway). Yogurt is something I will sorely miss when we leave Europe!

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  5. Those cookies are the best. Whodathunk it: black pepper and chocolate? Yum!

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  6. My children and I love agave nectar - use it like honey. Wish it came in a super-mega-sized bottle! I haven't tried in a baked recipe, but I think I just might - those cookies look wonderful.

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  7. ~ Hi!

    Just wondering - Have you had ever tried making your own yogurt at home? I make mine with whole milk and it comes out just like the "Greek" yogurt you can buy at Trader Joes or where ever. It is super easy to make and takes very little effort, just a bit of patience.

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  8. Hi, Liesl, The yoghurt is still good -- come back (with Tsia & dh) ANY TIME!!
    love you, xoxox

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  9. Hi,

    Your favorite breakfast is my favorite breakfast as well. I love yogurt with fruit and mussli or granola. Have you tried plain kefir? It's a bit runnier than the greek yogurt, but very flavorful. It reminds me of filmjölk that I grew up with in Sweden. Also for a delicious homemade granola mix old fashioned oatmeal, rye flakes, raw sugar, unsweetened coconut flakes, sunflower seeds, and chopped nuts that you like such as hazel nuts, and/or walnuts and almonds in proportions that you like (go easy with the sugar and coconut) blend with a water veggie oil mix (2 to 1) until the mixture is damp. Bake in the oven at about 400 F, for about 20 - 30 minutes. Take out and stir frequently. Add dried fruit after the granola cools. The recipe is from a wonderful Swedish cook book called "Kärlek, oliver och timjan" ("Love, olives and thyme). Let me know if you want more detailed proportions - it is really worth a try! Cheers, lotta.

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  10. Yum! I will definitely have to try that Muesli recipe. I love granola cereal so I know I would like this. agave nectar and greek yogurt huh? I gotta try them! :o)

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  11. Your breakfast looks gooood!

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  12. Is our yoghurt different then? I never thought about it before, but the youghurt we have every morning is yum, with blueberries and some crunchy oats piled on top (and a bit of honey, of course)

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  13. i am a complete sugar junkie, so i'm going to try the agave nectar,thanks for the tip.
    food looks yum..
    love

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  14. I had craved a yogurt maker for years. My daughter and a good friend both gave me yogurt makers for my birthday last year--I must have really been talking about it. Why did I wait so long to speak up or buy one myself?? I constantly use them both!
    Run, don't walk to the nearest Sur La Table-ish store and plunk down your $30.00. From there it's just milk--whole, 2%, skim; it doesn't matter--and a generous plop of acidophilus ready-made stuff (I use Dannon vanilla). Pour it in, push the button, and let it yogurtize for at least 12 hours (better taste and texture that way.) You, too, will become a yogurt evangelist!

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  15. I am drooling! yum. I'll have to try the nectar.
    Greek yogurt is the only way to go!

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  16. I've been doing some freezer paper applique at my blog and had lots of questions. Would it be ok for me to link to your tutorial from my blog so my readers can see how you do it? I love tutorials and they almost make me weep (seriously I know that sounds crazy) when I see something produced that makes something easy and I learn something from. I've been doing freezer paper applique for years but explaining it or teaching it quite another thing. You have a great blog. Would that be ok for me to give the link to your blog so women can read your tut? Thanks!

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  17. The Agave Nectar is some amazing stuff, I agree! I hadn't thought about adding it to cookies. I will definitely have to give that a try!

    I have some big news over at my blog as well, so if you have a moment, pop on over and take a peek. HUGS!

    Kristin
    http://homegrownrose.typepad.com/reclaimingthehome

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