I was having a real craving for Chinese. I had meatballs in the freezer, so I decided to try on my own. And this is just like the thick, gooey restaurant sauce. Only better.

1/4 cup brown sugar
1/2 cup white sugar
1/4 cup white vinegar
2/3 cup water
1/4 cup ketchup
3 tbsp soy sauce
1 tbsp honey
1 tsp siracha
1 1/2 cup fresh pineapple, chunked
1 green bell pepper, chunked
2 tbsp corn starch

In a heavy pot, combine all ingredients except corn starch. Cook over medium about 20 minutes or until sugars have dissolved and peppers are getting soft.

Remove 1/4 cup of sauce to a glass dish. Add corn starch and whisk to combine. Add back to pot to thicken.

Serve over meat and rice.

Serves 4.

I’ve never liked oatmeal. The consistency has always unnerved me a little. I’ve really wanted to like it (just like salmon and eggplant). But somehow – someway – Tina converted me.

2 cups quick oats
1/4 cup nonfat powdered milk
1/2 tsp salt
1/4 cup of oat bran (you can pulse oats in the food processor to make your own!)

Combine above ingredients. Store in an airtight container.

To prepare: Mix 1/2 cup of the base with any flavor combination. Mix with 2/3 cup boiling water. Let sit until desired consistency.

Flavors:

apple pie: 2 tbsp dried apples, 1/4 tsp baking spice, 1 tsp sugar

apricots and cream: 2 tbsp chopped apricots, 1/2 tsp dried vanilla creamer

chai spice: pinch each of cinnamon, ginger, cardamom and coriander, 1 tsp sugar

fig newton: 2 tbsp chopped figs, 1/4 tsp cinnamon, 1 tsp sugar

mocha latte: 1 tsp instant espresso, 1 tsp unsweetened cocoa powder, 1 tsp sugar

raisins, date and walnut: 1 tbsp raisins, 1 tbsp chopped dates, 1 tbsp crushed walnuts, 1 tsp brown sugar

s’mores: 1 tbsp mini chocolate chips, 2 tbsp mini marshmallows

blueberry: 2 tbsp dried blueberries, 1 tsp brown sugar

I sent this mix out in the Valentine’s Day Gift Exchange package to Miranda, Lorrie, Tina, and Ashley. Nate’s Mom makes this mix for us and it is so easy and quick. (The syrup is just Nutella thinned with maple syrup.

This is the mix that I sent to the girls:

4 cups old fashioned oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup packed brown sugar
1 cup dry nonfat milk
3 tbsp baking powder
2 tbsp cinnamon
5 tsp salt
1/2 tsp cream of tartar

Combine all ingredients and store in ziploc bags.

Nutritional info (per 1 cup of mix): 409 calories; 2.7g fat; 83.4g carb;  6.8g fiber; 13.9g protein.

To make the pancakes:

1 cup mix
1 egg
3 tbsp oil
1/2 cup water

MIx all ingredients together. Spoon by 1/4 cup into a hot, nonstick skillet. Flip when bubbles form and cook until done.

Makes 6 panckes.

Nutritional info (per pancake): 157 calories; 9.2g fat; 14.1g carb; 1.1g fiber; 4.4g protein.

I had leftover candied bacon. And I needed something to take to the work Valentine’s Day party. And these fit the bill perfectly.

2 cups all purpose flour
1 tbsp baking powder
3 tbsp sugar
1 tsp salt
4 slices bacon, cooked and crumbled
1 cup buttermilk
2 eggs
1/2 cup vegetable oil
1/4 cup maple syrup

Heat oven to 400. Line a mini muffin tin with paper liners.

Mix the dry ingredients in one bowl. Mix wet ingredients in another. Pour the wet into the dry and mix. Stir in the bacon

Spoon into prepared muffin liners and bake for 15-17 minutes or until toothpick inserted in the middle comes out clean.

Makes 24 mini muffins.

Nutritional info: 113 calories; 5.8g fat; 12.9g carb, .3g fiber; 2.5g protein.

It was Valentine’s Day. What else can I say?

pancakes with chocolate chips and candied bacon

2 oz cream cheese, softened
2 tbsp butter, softened
1/2 tsp vanilla
2 eggs
1 1/2 cups buttermilk
2 cups all-pupose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
6 strips bacon (preferably candied), crumbled

Combine the cream cheese, butter and vanilla. Whisk together until smooth. Add eggs one at a time and mix together. Mix in buttermilk.

In a separate bowl, combine dry flour, sugar, baking powder, and salt.

Add the wet ingredients to the dry ingredients. Stir in the chocolate chips and bacon.

Heat skillet.Spray with cooking spray and  drop batter by 1/4 cup portions. Cook until bubbly and golden brown. Flip and cook another 2-3 minutes or until cooked through.

Makes 10 pancakes.

Nutritional info (1 pancake): 287 calories; 11.8g fat; 38.8g carb; 1.5g fiber; 8g protein.

candied bacon

1 lb. thick cut bacon
1/2 cup packed light brown sugar
1/2 tsp cinnamon
1/2 tsp smoked paprika
1 tsp cocoa powder

In a bowl, whisk together the sugar, cinnamon, paprika, and cocoa powder. Sprinkle evenly over the bacon. Bake for 15-20 minutes or until the bacon is crisp. Cool on a rack.

15 servings, one slice each.

Nutritional info (per slice): 73 calories; 3.4g fat; 7.5g carb; .1g fiber; 3.1g protein.

I made these way back in February and they were delicious. A little bit of Greek yogurt and a couscous salad…Just wonderful.

I’m so glad we have longer days now. The artificial lighting makes me cringe.

lamb patties

1 tbsp butter
1 lb ground lamb
1/4 cup cilantro, chopped
3 garlic cloves, minced
1 tbsp smoked paprika

Melt butter in a skillet. Combine all other ingredients. Season with salt and pepper. Form into 4 patties. Cook until cooked through, flipping once, 10-12 minutes.

Serves 4.

Nutritional info: 354 calories; 29.5g fat; 1.7g carb; .2g fiber; 19.3g protein

couscous with grapes

1 cup couscous
1/4 cup chopped cilantro
1 1/2 cup red grapes, halved
1 cucumber, peeled and chopped
one lemon, juiced

Cook couscous according to package directions. When soft, combine with all remaining ingredients. Season with salt and pepper.

Serve warm or at room temperature.

Serves 4.

Nutritional info: 159 calories; .3g fat; 35.5 carb; 2.1 fiber; 4.2g protein.

Hello! (I think I hear an echo from the emptiness…)

It’s been a while since I’ve posted here. Mostly because I’ve been busy. And unfocused. But, be warned, I’m getting caught up today. To be completely honest, I keep this site mostly so I always have a reference for meals I have created in case my computer crashes or my house burns down or something else traumatic. The fact that you visit is just icing on the cake.

Yumm. Cake.

So I’m writing a lot of posts today that will post daily until I get caught up. And then I promise I’ll be better.

Have a great Easter weekend!

I’ve looked at a lot of recipes for homemade nutella. And I decided to make the easiest one first.

Verdict? It’s good. It’s sweet enough, but maybe not chocolately enough. It will be my standard go-to homemade nutella recipe. But I want more. I think using melted chocolate would help. But for a first attempt? Success! And for ease? Definite thumbs up.

I didn’t take step-by-step pictures, but I might whenever I do a round 2 “Fancy Nutella” recipe. Which I’m sure I will. (And it may be based on this one by another Lexingtonian.)

(Oh, and the pictures? They all look unattractive. It’s out of my hands.)

3 cups hazelnuts
2/3 cups cocoa powder
1 1/3 cup powdered sugar
pinch of sea salt
1/4 cup grapeseed oil

Preheat oven to 400. Place hazelnuts on a heavy baking sheet. Roast about 10 minutes, stirring every 3, until fragrant. Let nuts cool. Remove the skins by rubbing them between your hands.

Place nuts in a food processor. Process until they form a paste, about 2 minutes. You may have to scrape the bowl a few times.

When the mixture is smooth, add powdered sugar, cocoa, and salt. Process until blended and crumbly.

Add oil and process until combined. Place in an airtight container. Store at room temperature for 3-4 days or in the fridge for longer.

32 servings, 1 tablespoon each.

Nutritional info (per tablespoon): 129 calories; 8.4g fat; 13.3g carb;  1.5g fiber; 2g protein.