Baked Oatmeal with Coconut Milk

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Coming to today's recipe, keeping with this week's theme of 'Cooking with Coconut', I made this baked oatmeal with coconut milk and blueberries from Vegetarian Times magazine.

This baked oatmeal is so comforting and delicious. It has a crunchy granola like crust with a coconut flavored interior. I absolutely loved how this one turned out. Even my husband who is not an oatmeal fan said he can eat this almost everyday for breakfast :-)

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Blueberry Chia Jam

Blogging Marathon# 55: Week 3/ Day 3

Theme: Kid's Delight -- Healthy Breakfasts

Dish: Blueberry Chia Jam

Bread and jam is such an universally accepted and appealing breakfast. I guess this is the most easiest and the most convenient to have on a busy morning. Add a nut butter like peanut or cashew or almond butter to that toast and you have yourself a filling and delicious breakfast that keeps you going till lunch time.

For today's 'Kid friendly Healthy Breakfast', I made an easy and nutritious Blueberry Chia jam. I bought chia seeds on a whim from Trader Joe's, but I haven't used it much yet except in smoothies.

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Chickpea & Vegetable Salad with Yogurt Tahini Dressing

Blogging Marathon# 26: Week 2/ Day 1
Theme: Soups & Salads
Dish: Protein Based - Chickpea Salad

We are onto our 2nd week of marathon for this month. My theme for this week is "Soups & Salads" and to add interest and make the theme a little more challenging, Valli wants us to make soups & salads that use one star ingredient for each dish. Today's dish has a "Chickpeas" as the star protein rich ingredient.

I picked this theme because with my husband travelling on business for the past couple weeks I've been cooking for just myself. Salads fit right in since making a single serving salad is much easier than cooking something. 

This salad is full of fresh crunchy vegetables and fruits and the dressing is yogurt & tahini (ground sesame paste) based. I love adding sweetness to my salads in the form of fresh or dry fruits. Blueberries, sliced strawberries, chopped apples, pears, grapes are great in salads and so are dried cranberries, raisins and other not too sweet dry fruits.

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Strawberry-Arugula Salad with Fruity Jam Dressing

I'm a huge fan of food related shows and competitions on TV. I used to watch a ton of cooking shows before, but with the kiddo taking over the TV and the busy work-life schedule, I don't get to watch my favorite cooking shows anymore. But any chance I get, Food Network & Cooking Channel are the channels I spend most time watching. 

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AFAM-Orange Berry Muffins

This is my entry to this month's A Fruit A Month (AFAM) blog event being hosted by Sharmi (@ Neivedyam). These muffins are very easy to put together and they are very (berry) delicious. The orange flavor in these delicate, cakey and generously blueberried muffins is in the background.

Ingredients:
Orange - 1
Buttermilk - about 3/4 cup
Eggs - 2 large
Honey - 3 tbsp
Unsalted Butter - 1 stick, melted and cooled
Sugar - 1/3 cup
All-purpose flour - 2 cups
Baking powder - 2 1/2 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Blueberries - 1 cup fresh-preferably or frozen (not thawed)

Method:

• Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular size muffin pan or fit the molds with paper muffins cups.
• Zest and juice the orange. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup.
• Whisk in the eggs, honey and melted butter.
• In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt.
• Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. The batter will be lumpy and bubbly and according to the author*, its nothing to worry about and thats just the way it should be.
• Stir in the blueberries. Divide the batter evenly among the muffin cups.
• Bake for 22 to 25 minutes. When fully baked the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

* Recipe from Dorie Greenspan’s cookbook “Baking: From my Kitchen to Yours”.

These muffins are best eaten the day they are made, but they can be wrapped and poppd into the freezer; where they'll keep for up to 2 months; rewarm in a 350 degree F oven, or just split and toast them.

I refrigerated mine in a ziplock container and they lasted for almost a week.