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Archive for January, 2012

My little one (3 years old) visited a friend and ate there some chocolate chip cookies. He said “I want to make with you chocolate chip cookies just like at my friend’s!”. “I said, “Sure”, but thought  – no way. I don’t make just chocolate chip cookies. Let’s try and put some oatmeal in them! (Yep, that’s how I think all the time. My husband is slowly wearing down under the pressure 🙂 I actually got him to eat a few).

They turned out great!

Ingredients (based loosely on this recipe)

2 cups  oatmeal
1 cup spelt flour
3/4 cups white flour (I ran out whole wheat flour)
3/4 cup brown sugar
1 tsp. baking powder
pinch salt
1 egg
1/2 cup oil
1/2 cup milk
Chocolate chips, about 1/2 cup or to taste
Water if it’s too dry

Mix all dry ingredients together. In a seperate bowl, mix wet ingredients. Combine the two until everything is moistened (add water if necessary). Put by tablespoonfuls on a baking sheet. Flatten with a wet fork (it does not spread). bake at 190°C for 15 minutes until the edges are brown and looks cooked at the center (though it will still be soft in the center). Keep in a box for at long as it lasts 🙂

oatmeal chocolate chip cookies

Bon Apetit!

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I’m pregnant! (Watch me dancing around the room… and then sitting and breathing deeply for a few minutes :))

As I’m pregnant, I’ve become extremely health concious. Enough to make you sick :). It’s not as though I was stuffing myself on hamburgers before, you know, but still – I’m noticing what I eat a lot more.  I don’t usually suffer from nausea and similar during pregnancy – instead I suffer from semi-starvation. I am literally either cooking or eating, and the temptation to just stuff pizza/cakes/whatever I happen to have in the house into my mouth is sometimes hard to resist. But I (mostly) do.

So what am I more conscientious about?

Caffeine

I don’t drink coffee at any time, also when not pregnant. I find it bitter and icky. What I do love is tea, particularly Earl Grey tea with milk (no I’m not British. I just love their tea). So according to the American Pregnancy Association I should not consume more than 200 mg caffeine a day when pregnant, about one cup of coffee. When trying to find out how much caffeine tea has, I walked into a quagmire. However, on average I could drink up to 3 cups of black tea a day. As I usually drink only one, that was hardly a problem.

However, it soon became apparent that one of the few food sensitivities I’m having during this pregnancy is an aversion to black tea (oh, my beloved Earl Grey…). I found white tea though that gives me what I need in the morning. At first I was extra pleased, because I read that it has less caffeine than regular black tea.

Then I found that it is not that simple. In general, white tea has even a bit more caffeine than black tea, but “in general” is very misleading. There is more difference between different types of the same tea then between different types of tea.  The caffeine in tea depends on the type of plant, the age of the leaf (buds have more than “older” leaves), the  type of fertilizer, and the growing season. And this is only the actual content in the leaf. At this point you can argue about the temperature of the water, the amount of time the tea is steeping (no, most of the caffeine does not go out at the beginning), whether you stirred it or not, etc.

At this point I went back to the “up to 3 cups a day is fine” mantra, where I usually limited myself to one or maximum two (when I brew a pot).

And then the second food sensitivity became apparent – I began to be turned off by white tea as well. So I drank a lot more herbal teas, Internet scares not withstanding (after I got approval from my doctor to drink all herbal teas in moderation. I mean, seriously, no chamomile during pregnancy? Are you kidding me?). However, that still left me without my morning tea.

What to do?

What I’m doing now is spiced tea-less tea with milk, or cinnamon milk: two cinnamon sticks and one whole clove in boiling water , with brown sugar and milk. I feel as though I’m drinking tea without the tea 🙂

Omega 3

I like fish, but my family doesn’t, so I don’t have it as often as I would like. However, now I am trying to have my two portions a week for omega 3. I don’t really count on capsules as the actual amount absorbed by the body is in doubt – I prefer to actually eat fish. As I’m still the only fish eater in the family, I go with canned fish – mostly sardines and mackerel. My mother provides me with fresh baked salmon regularly (heavenly!) so I don’t count only on cans, giving me quite a rounded diet.

And I found a neat dish with canned fish, based on this recipe. This also goes great with canned sardines.

Ingredients:

1 cans Mackerel
1 1/2 cups chopped onion, carrot and celery (I make in advance and freeze in ziplock bags)
100 gr tomato paste (I love tomatoes)
2 Tbsp Olive Oil
1 Tbsp Parsely (chopped)
dried chili, to taste
Dried oregano to taste
water, about 1 cup
lemon juice (optional)

Directions:
Heat olive oil in a pot and saute onions, carrot  and celery for 2-3 minutes. Add the tomato paste and water.  Add fish and bring pot to boil, then reduce heat to low and simmer for 10 minutes. While simmering, add lemon juice and seasonings. Stir occasionally and add water if needed.

I made bulgur (just with onion this time) to go with it, and it was soooo tasty…

Canned Mackerel stew with bulgur

Bon Apetit!

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