This is my new go-to meal when I get home after a long day, tired and hungry. Five ingredients. Ten minutes. Rich, crispy strips of bacon with silky spinach quickly sautéed in olive oil, over a creamy, nutty ‘risotto’ of Hodgson Mill Oat Bran Cereal, sprinkled over with grated parmesan, a pinch of sea salt, and a grind of black pepper. It’s is an incredibly speedy way to a meal that’s delicious and satisfying without being too heavy.
The beauty of oats is that a little salt one way or a little sugar the other is the tipping point for dinner vs. breakfast/dessert. Remember when we talked about how convenient it is to make a big pot of steel cut oats for the week, and using different toppings to keep your meals exciting? It got me to thinking about other, more savory ways you can dress up a hot cereal, and this is the first dinner-worthy combo I’ve found that’s good enough to tell the world about . (Using bacon feels a bit like cheating–what isn’t delicious with bacon? But it’s just so tasty with the oats.) And if you aren’t a fan of sweets for breakfast, it makes a fantastic start to the day, too. Read More »
One of my girls requested grilled pineapple and chicken kabobs, so the main dish was taken care of, but I needed something to round out the meal. The winter in St. Louis was so mild this year that most all of my herbs managed to stay alive in the pots on my deck. They’ve been greening up and leafing out all over the place for weeks and I have been itching to have a reason to use them. This sweet bell pepper, lemon, herb, feta and Hodgson Mill Whole Wheat Bow Tie Pasta salad was the perfect answer. It’s quick, full of flavor, made good use of my fresh herbs and went perfectly with the grilled chicken we were having. I love it when things work out this way! Read More »
Monkey bread – I’m not sure where the name comes from, but it sure is tasty! I’ve known about Monkey bread for a long time – mostly from friends who make it with a can of biscuit dough, but being a “from scratch” type of girl, I never made it. Once you’re from scratch – it’s hard to go back. I also knew there had to be a way to make the gooey, cinnamon roll-like bread, healthier – in comes Hodgson Mill Whole Wheat Flour to the rescue! I made the dough for this bread with a full cup of whole wheat flour as well as some Hodgson Mill All Natural All Purpose Flour to round things out. Don’t worry – butter and sugar are still a part of this monkey bread. My kids have even asked when we’re making it again, so the homemade, whole grain version passed the little people test in my house. That’s reason enough to give this recipe a try. Who needs a can of biscuits? Not us – let’s get baking! Read More »
I’d really like to call this “Piña Colada Pineapple Upside Down Cake”, but I feel like it already has such a long, unwieldy name . . . how else can I describe the moist, springy cake softly scented with coconut, with the tangy-sweet fruit on top and the rich dark molasses-y syrup soaking into it? Then for accuracy’s sake I’d also have to add in “gluten-free” and “dairy-free” and “Gluten-Free, Dairy-Free Piña Colada Pineapple Upside Down Cake” . . . that’s a mouthful. And I think the cake speaks for itself in that regard.
It’s always fun to add a new flavor to my gluten-free repertoire – and it’s all built on Hodgson Mill’s Gluten-Free Cake Mix, which I love. No matter what I do to it, it has a nice, light, springy texture, and it’s just sweet enough. It’s such a good base for so many variations! I’m plotting many, many more… Read More »
We have a winner for the Hodgson Mill “Have A Grain Holiday” baking contest! Barbara at Barbarabakes.com wowed us with a beautiful and delicious Citrus Cranberry Cream Cheese Danish Braid that earned her first place in our food blogger contest. That’s the link to her winning entry along with detailed directions on how she made it all come together.Now that another holiday is upon us, and the seasons are a-changing, I wanted to pay homage to Barbara’s recipe, but tweak it just a little bit for springtime. I wanted to bring my favorite flavors from hot cross buns into the picture—warm spices against fresh citrus zest and golden raisins. I also toned down the sweetness just a tiny bit to reflect a hot cross bun (I left off the citrus sugar, since the finished product is sweet enough for me). I love her recipe, and I also wanted to try out a few other seasonal ideas; I think they’re both pretty terrific. Read More »
As soon as I saw this recipe I knew it would be perfect for Easter Sunday brunch. It combines two great flavors, blueberries and maple (think pancakes) with a healthy serving of Hodgson Mill Whole Wheat Flour and Hodgson Mill All Natural All Purpose Flour along with some other easy to come-by ingredients all together in a lovely loaf cake. This recipe is also simple to make. I had everything mixed and the cake in the oven in about 10 minutes – perfect for a hectic Easter morning with egg hunts and excited children bouncing around. Read More »
These muffins combine the earthy sweetness of roasted sweet potatoes, the light caramel chewiness of dates, and the hearty goodness of oats, wheat bran, flaxseed, soy, wheat germ and cracked whole wheat in Hodgson Mill Multigrain Cereal. No simpering breakfast cupcakes here; these have a firm, springy texture that makes you take your time and savor each bite, and just enough sweetness to go great with a cup of coffee. I love the body and texture Multigrain Cereal brings to baked goods—if you like these, you might also want to try my Multigrain Pumpkin Pancakes. Read More »
Back in December I shared my favorite Hodgson Mill winter breakfast, Blueberry Swirl Multi-Grain Hot Cereal with Milled Flaxseed and Soy, that I eat when the weather is cold and I need a hot, healthy start to my day. Well, now that the sun is warming things up and the windows are open, it’s time to switch over to my favorite summer breakfast- a creamy bowl of yogurt topped with a drizzle of honey, a handful of raspberries or strawberries and a generous scoop of the best granola ever- Hodgson Mill Crunchy Cinnamon Wheat Germ Granola. Read More »
If you are a fan of the circular English muffins that come from the grocery store, you will love this bread even more. It has all of the same English muffin taste wrapped up into simple, good-for-you, whole wheat yeast bread. One of the best parts about this bread is that it only needs to rise once, so it takes half the time to make than a traditional yeast bread recipe. It also makes two loaves – a total bonus in my book. You can choose to eat one loaf right away and freeze the other for another time, or like in my house, the day after the first loaf is devoured. Read More »
I have loved the Hodgson Mill Gluten-Free Yellow Cake Mix since the first time I tried it. It’s convenient to just buy one box for one cake, it’s really reliable, and it’s always delicious—soft and tender and sweet, and it might even fool people if you don’t disclose its gluten-free roots. But I’ve also wanted to expand my gluten-free repertoire. Right now, that means carrot cake, since it’s one of my favorites. I like how simple it is to get a couple jars of pureed carrots from the baby food aisle because it makes the final product so smooth and creamy (and because it spares my knuckles from grating carrots . . . sheesh). I think you’re going to love the final product just like I do. Read More »