Apple Cranberry Muesli

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T-R-Y-I-N-G to get back on the healthier eating horse…very apropos that I’m bringing along apples and oats.  Summer vacay and back-to-school hysteria have pushed my muffin top to the brink of 2nd trimester pregnancy confusion.  Baby or booze bloat?  The later with everything sweet, spicy, fried and unholy thrown in.  This Apple Cranberry Muesli is a light, fresh and filling.  Packed with protein and fiber, keeps you “keeping on” through to late lunch.   The apples and cranberries add a delicious autumn touch, but really you can adjust this easy recipe to factor in fresh fruit from all seasons.  I love to sit down on my Ikea chair at my Ikea breakfast table and ladle in cold and creamy heaps of this Swedish breakfast gem into my Ikea bowls…all the while licking my Ikea spoon and heartily shouting “God Morgan!” to the husband and kids as I peruse, you guessed it, the Ikea catalogue.   Swedes man, they bring good stuff:  Alex Skarsgard, Abba, Stockholm Syndrome (works into my parenting style), sensibly priced furniture and home goods…AND this simple and delicious Muesli.

Apple Cranberry Muesli

Serves 6

  • 1 1/4 cup of quick cooking rolled oats
  • 2/3 cup of 1% milk (or whatever you have stocked in fridge)
  • 2/3 cup of low fat vanilla yogurt (I like to use a Greek brand like Chobani)
  • 2 fresh medium oranges squeezed and juiced
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 3 heaping tablespoons of honey
  • 3 apples chopped and diced
  • 2 handfuls of dried cranberries

DIRECTIONS

Add first 7 ingredients in a large bowl and let stand for 5 minutes. Mix in chopped apples and dried cranberries.  Cover and refrigerate overnight.  Top with a little drizzled honey in individual serving bowls.

 

 

 

 

 

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Oh. Yeah. Tomatillo Breakfast Burrito

Dios Mio…all that is holy (-:

The real reason El Mexicano married La Gringa...

The real reason El Mexicano married La Gringa…

Wipe the drool from your smart phone…you need to make this and eat it–now.  Made with a simple store bought corn tortilla and stuffed with easy to whip up scrambled eggs, the smothering of the delicious green tomatillo salsa is what makes this breakfast burrito truly mouthwatering and out of this world yummy.  Bonus? For those of you watching your oats and barley, it also happens to be gluten free.  The salsa is served warm and can even be made a day ahead for convenience.  My paisanito husband tries to take proprietary ownership of this green goodness–Bull Shoot! (or the Mexican telenovela equivalent “Mentiras! Mentiras!”)  I will concede it is inspired by his mother’s kick ass green enchilada sauce, though this tangy tummy pleaser is all my own.  Also moonlighting as a versatile salsa that also goes wonderfully with grilled or broiled meat, poultry or fish.  De nada.

Green Tomatillo Salsa

(Serves 6-8)

  • 20 tomatillos (husked…reserve 2 husks for boiling)
  • 2 tablespoon of vegetable oil
  • 1/2 yellow or white onion
  • 3 garlic cloves
  • 2 serrano chiles chopped (with seeds)
  • 1/4 cup of chopped cilantro
  • 1 teaspoon of chicken boullion paste (I love the Better Than Bouillon organic brand.  It is available at Whole Foods.  I prefer this paste to dry cubes because you have more control re: the amount going in recipe and that it does not contain MSG. Most dry cube brands contain MSG.)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar (cuts down on the acidity from the tomatillos)
  • 1/2 cup of water

Directions

Husk and clean (run under cold water and gently rub) 20 tomatillos.  Reserve two of the rinsed husks for boiling.  Place 20 cleaned tomatillos in a aproximatly 3.5 to 4 quarts of water along with 2 rinsed husks.  Bring to a boil for 10 minutes or until all tomatillos are a light green color.  Discard husks and drain tomatillos in sieve.  Let cool to the side.  In a separate frying pain, heat 2  heaping tablespoon of vegetable oil.  Add onion, garlic and chiles and saute for 3 minutes or until onions are tender and a bit translucent.  Transfer cooled tomatillos to a regular blender or food processor.  Blend to pulverize the cooked tomatillos into a sauce.  Add the sauted onion/garlic/chile along with the 1/4 cup of cilantro.  Blend until smooth.   Transfer sauce mixture back to frying pan.  Add teaspoon of bouillon, 1/2 teaspoon of salt , 1/2 teaspoon of sugar and 1/2 cup of water.  Bring to a quick boil and then reduce heat, cover and simmer low for 20-30 minutes.  You may add additional salt and/or a sprinkle of black pepper to taste.

Simple Burrito Construction

Heat corn tortilla directly on gas stove or hot griddle-like pan.  Scramble eggs separately and spoon into tortilla.  Wrap and plate.  Generously smother filled tortilla with green tomatillo salsa.  You can top burrito with a sprinkling of cheese,  some fresh avocado slices and a dash of chopped green onion.

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