O.k., so I have a question for you.

Do you buy, and use, these?

Hmm. Well, so did I. But, I always felt a little funny about it. I mean, it’s just oatmeal, which is cheap and easy to make. And, when I checked the ingredients there was that heinous “artificial flavors,” which could mean . . . well, anything, right?

So, I quit buying it one week and just decided to make it from scratch. No big deal. Except. Sort of a big deal. Minus the “sort of” part.

What I mean to say is this: my kids didn’t like it. And I didn’t like making it. It’s actually really convenient to, you know, rip open the bag, pour the stuff in a bowl, dump in some water, nuke it for a while, stir and eat. Instead, I was measuring this and adding that and, well, jeez, what a pain in the behind.

Plus, instant oatmeal is more of a powdered oatmeal than the stuff we buy in the big round cardboard container. Which means instant oatmeal is softer and less chewy that non-instant oatmeal. Those of us who have always eaten instant oatmeal will make the other stuff and assume it’s undercooked. People who love chewy oatmeal will tell you that instant oatmeal is “icky” and paste-like and proclaim themselves oatmeal snobs.

The problem, of course, is that my kids like oatmeal paste and since none of the nutrients are lost in any version (whole, steel cut, rolled, quick cook, and powdered/instant oats all have the same thing inside) I’m going for something that my kids will eat.

So, I went back to buying instant oatmeal. And I was happy again. Except. It kept bugging me. I was paying for the convenience and in the meantime feeding my kids “artificial I don’t know whats” and “caramel coloring.”

And then, I found this recipe. Basically, you premix the oatmeal and the (not artificial) flavorings, put it in a bag, and you know, open the bag, pour the stuff in a bowl, dump in some water, nuke it for a while, stir and eat. Brilliant! And, when I’m feeling really froggy I’ll portion it into small snack sized bags so it’s all premeasured.

How smart is that?! And, since I’m really lucky, sometimes, my completely competent teenager can even manage to, you know, open the bag, pour the stuff in a bowl, dump in some water, nuke it for a while, stir and eat . . . all by herself!

Of course, my slightly autistic ten year old, and her younger 7 year old sister have no problems making it either. I tell you this because I feel it is very important information for those of us who are stay in bed Moms to know.

To deal with the consistency issue I toss the whole batch in the food processor or blender to break it down into smaller pieces. If you like a chewier oatmeal, you can completely skip this part.

Oh, and guess what?! It tastes as good - if not better - than the stuff from the store, since it’s got all the goodies mixed in. Which means . . . my kids like it! Hooray!

Here are some pictures from a new batch together I put together for the kids - since they are now home all day, every day, oh my goodness when-does-summer-camp-start? Actually, I’m just kidding, I’m one of those weird Moms that actually looks forward to having their kids home all summer.

And this summer, we’ll be eating oatmeal by the pool . . . well, until summer camp starts anyhow. So, perhaps you should make a batch and see what you think.

Homemade “Instant” Oatmeal Mix

Adapted from Recipezaar

6 cups quick-cooking oats
1 1/3 cups nonfat dry milk powder
1/4 cup sugar
1/2 cup brown sugar, packed
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped dried fruit, optional

In a large bowl, combine the ingredients. If you prefer a smoother, less chewy oatmeal grind the mixture in a blender or food processor until the oatmeal is cut into smaller pieces. The longer you allow the oatmeal to process, the smoother the oatmeal will be. Leaving some larger pieces will give it some texture.

Store in an airtight container, or a zippered bag in a cool dry place for up to 6 months.

I like to leave the dried fruit out of the mix and just add in the fruit by the bowl. This way I can add apples to mine, raisins for Katie, blueberries for Babs, and leave it plain for Lilly. I just add a couple pieces of dried apple, cut into small pieces.

To prepare oatmeal: Shake mix well and measure 1/2 dry oatmeal into bowl, add 2/3 cups water, and microwave for 2-3 minutes.
Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.
Cook and stir over medium heat for 1 minute.

Here we have chewy oatmeal (with apples).

And here we have smooth oatmeal, plain.

I know, I know. It’s been too long since I’ve had a weekday post, again. But, I finally have made it through the kids’ last two weeks of school. Any parent with a school aged-child knows what I am talking about: 4 different field trips, overdue library books to round up, cookies to bake for class parties (ohh, did you say cookies?), teacher thank-you gifts, bookbags overflowing with papers from a cleaned out desk, and bittersweet moments of watching your baby grow up. Yes, all this, times THREE children makes a blogger too busy. Thankfully, I’ve made it through all of this. And now begins. Summer. Vacation. I have no idea how I will fit in blogging this summer, but I do hope that it is easier to find the time rather than harder. I guess we will see.

Some of you may remember my very first post, where I gave up my favorite biscuit recipe. Well. I’ll be honest, I’ve been tweaking my biscuit recipe over the last couple of months because sometimes they just tasted a little “blah.” I’ve finally gotten the biscuit recipe to the point where I seriously salivate every time I say the word “biscuit”. And I want to share the new improved version. These are a little more work, but oh-so-worth it when you are in the mood for the best damn biscuit ev-ah.

This recipe comes from a hodge podge of ideas. It started with Orangette, and then I read an article about The Flying Biscuit Cafe (which I WILL visit soon), and from there I just started mish-mashing until I got what I was looking for. Let me know what you think.

Enough already, here you go.

The Better Biscuit

4 Cups All Purpose Flour
2 Tablespoons baking powder
2 teaspoons salt
1/2 cup butter
2 cups buttermilk (approximately)
2 tablespoons cream
1-2 teaspoons granulated sugar

Mix flour, baking powder, and salt.

Use a pastry blender, fork, or fingers to cut in cold butter. I like to use my fingers and sort of “rub” the butter into the flour. I leave some big bits and some little bits.

Pour in buttermilk and mix just until everything is very moist. The dough should not be liquid, but it will be very wet. You can add a bit more buttermilk if necessary, or a bit less.

Generously sprinkle flour on work area and turn wet dough out. This dough is very difficult to work with, because it is so wet. (That’s what she said! HA! Sorry, I just couldn’t stand it one more minute.) Just flour your hands and the board (or counter) very well and be prepared to get messy! (That’s what she Er, uh, never mind.)

Flour hands and gently pat and press dough into a 1 inch thick circle. The goal here is to work with the dough as little as possible. This will keep them from being tough or chewy.

Use a biscuit cutter or an upside down glass to cut into rounds. You can re-work the scrap dough once to make more biscuits. Don’t work it multiple times or the dough will become overworked and chewy. Oh, and look, I bought a biscuit cutter! I’m seriously moving up in the world. I found this bad boy, along with a smaller cutter and a bigger cutter (as a set), for a dollar. I don’t feel too bad about buying a biscuit cutter (when a glass works just as well) when I only spent a dollar. Although, just 84 more dollars with the 1 dollar I spent on that biscuit cutter and I would have had enough for that hot little summer purse I’ve been eyeballing. *Sigh* Yes, well, getting back to the biscuits now.

Use a spatula to move the biscuits to a baking sheet or stone.

Now, because these aren’t nearly bad enough for our hips, arteries, or complexion; brush a small amount of cream on the top of each biscuit and sprinkle the top with sugar. This is the super yummy part.

Bake at 450 degrees for 12-14 minutes.

Without pictures:

The Better Biscuit

4 Cups All Purpose Flour
2 Tablespoons baking powder
2 teaspoons salt
1/2 cup butter
2 cups buttermilk (approximately)
2 tablespoons cream
1-2 teaspoons granulated sugar

Mix flour, baking powder, and salt.
Use a pastry blender, fork, or fingers to cut in cold butter.
Pour in buttermilk and mix just until everything is very moist. The dough should not be liquid, but it will be very wet. You can add a bit more butter milk if necessary, or a bit less.
Generously sprinkle flour on work area and turn wet dough out. Flour hands and gently pat and press dough into a 1 inch thick circle.
Use a biscuit cutter or an upside down glass to cut into rounds. You can re-work the scrap dough once to make more biscuits.
Use a spatula to move the biscuits to a baking sheet or stone.
Brush a small amount of cream on the top of each biscuit and sprinkle the top with sugar.
Bake at 450 degrees for 12-14 minutes.

I know that it was not very nice of me to leave you all hanging on Saturday. No recipe, no explanation, no nothin’. Well. Here it is. The fact is; I was sad last week. *sigh* You know what I mean? The kind of sad where you just hear a stupid gooey song on the radio and WHAM! you’re crying. No reason, really. Just s-a-d. Well, that was Angie Pangie last week.  Usually I’m not very “girl-like”, being that I don’t typically cry about much of anything, so it was totally annoying to me.

And when I get annoyed, I often get mean. And spiteful. And I think dumb things like “I don’t like blogging anyhow, who cares if I post? Certainly not me.” Even more than dumb, that’s just untrue. And, no matter what I say, and even though I wasn’t in the mood to blog about broccoli, I still like to blog. I just didn’t have it in me last week to blog, that’s all.

My friend Holli tried to cheer me up by taking me out for a romp at the kitchen store. We walked around and goofed off and made fun of people for paying $17 for a bowl to hold garbage. Because that is just not right people.  I love my friend Holli, and I had a great time, but when I got home . . . I was still sad.

So, I didn’t post.  But, as it turns out, I’ve got the greatest hubby in the whole wide world.  He always picks up the pieces for me and prods me to muddle through the best I can when I’m feeling sad, or mean, or just not much like myself. And when all else fails, he buys me stuff to make me happy, which nearly always works. At the end of last week he bought me a car. A great big giant red car. And, honestly? I’m feeling much better now. Funny how that works, huh?

So, now that I’m feeling better and I’m hauling the produce for the Saturday Sides in a bright red shiny car I’m here to make it up to you that I was a super schmuck non-poster last weekend. Oh, and don’t ever, ever doubt that I’m an only child, o.k.? I like presents. Now that I’m older, I just like bigger, more expensive presents.

So I picked a Saturday Side (yes, I know it’s not Saturday now) that was so completely easy to make, yet astoundingly delicious, that I bet you’ll be having it two or three times a month after you try it. Hey, don’t doubt me . . . just trust me.

Citrus Broccoli
Adapted from Everyday Food

1 1/2 pounds of trimmed broccoli florets
1/2 fresh lime
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper

You’ll need a steamer basket to make this broccoli.  These only cost a couple of dollars at the discount stores and are well worth the price for the tasty steamed veggies they turn out.

Place one inch of water in a large saucepan and place your steamer basket inside. 

Bring the water to a full boil, add the broccoli and cover.

Steam until tender, but not mushy - about 7 minutes.  Do not allow your broccoli to cook until it looks washed-out” or very pale.  It should be vibrant and very green.  You don’t want it to be undercooked either, so watch it closely.  You can use the sharp end of a knife to see how “soft” the broccoli has gotten.

Place broccoli in a bowl and sprinkle with salt and pepper.  And for heaven’s sake, don’t skip this step!  You can cut back, if you must, on the salt, but don’t omit it.  Remember, salt is a flavor enhancer - it gives a much needed boost to the natural flavor of broccoli.  Well, if you do skip this step (and even though I said don’t, I know some of you will because you think salt is unhealthy, which is only true if you use way too much) don’t come whining to me about how this broccoli tastes yucky, and bland, and boring.  Add salt.  Problem solved.

Squeeze the lime juice over the broccoli and add some of the lime pulp, if desired.  I like to use a fork to get in there and break apart the pulp and really get the juice out.  Now.  A certain someone whose name I will not mention (Angie Pangie) thought that if half a lime was good with broccoli that a whole lime with broccoli would be better.

This is how that turned out.

Holli says “Stick to half a lime.”

Mix well, and serve hot.

Without pictures:

Citrus Broccoli
Adapted from Everyday Food

1 1/2 pounds of trimmed broccoli florets
1/2 fresh lime
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper

Place one inch of water in a large saucepan and place your steamer basket inside (these cost a couple of bucks at the discount stores, if you don’t have one). 

Bring the water to a full boil, add the broccoli and cover.

Steam until tender, but not mushy - about 7 minutes. 

Place broccoli in a bowl and sprinkle with salt and pepper.

Squeeze the lime juice over the broccoli and add some of the lime pulp, if desired.

Mix well, and serve hot.