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[personal profile] wolfie74
With a nod to [personal profile] fish_echo there are two cereals we are going to put on the hot bar at work this weekend.

One, a take on [personal profile] fish_echo's oatmeal post, I mixed canned pumpkin with oatmeal, rice milk, brown sugar, cinnamon, nutmeg, and some allspice. It holds up well and could probably even be reheated given just a bit more milk. I only used rice milk as we have vegan customers and I myself prefer lactose-free food.

The other cereal was a take on what my mother use to make for me as a child. Taking polenta grits, rice milk, agave, and cooked corn, with a little bit of salt. This could also do with a little spices for the season. I dont usually use agave but it was a nice touch, given the whole regional theme of the dish.
[personal profile] cissa
This is so easy and cost-effective! It makes a trans-fat-free butter blend that can be spread right from the refrigerator, reduces the saturated fats in the stuff, and is WAY cheaper than buying the similar thing. (Salted butter, on sale, can be bought here for $2/lb. The oils are cheaper, depending on what they are. A prefab spread like this costs $3-4 per 8 oz. here.)

This can be scaled to whatever amount you want to make. Before I got smart, I bought a similar blend a bunch of times, and I've dedicated 3 of the containers from this to holding my own version- so I start with a pound of butter. If you want less, feel free to start with less butter, and scale down the oil, too. Also, the amount and kind of oil is very open to variation; I am thinking about including some flax seed oil in my next batch for health reasons (love those omega-3s!).

Anyway, recipe:

Spreadable butter blend

1 pound salted butter (I like salted for toast etc.; unsalted would work)
around 1.5 cups oil: I'm currently using 1 cup canola and 0.5 cup olive oil
(additional salt- I don't add it, but if the salt in the salted butter isn't enough for you, you might want to do so.)

Put the room-temperature butter in a bowl and beat it till smooth. (If you're adding extra salt, do it here.) Slowly add the oil, beating all the while. Continue to beat, occasionally scraping down until it's pretty smooth. It will be runny.

Pour the results into whatever vessels you like, and refrigerate.

This is very spreadable even when cold, and melts almost instantly. It's great for toast. It has good butter flavor, without the artificiality of margarine (which I grew up on), or trans-fats, and you can use whatever oils you like- and feel free to vary the amount of oil! Anything from 1 cup to 2 cups per 1 pound of butter works, but the more oil, the softer the results in general.

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