Overnight, No-Cook Refrigerator Oatmeal A healthy breakfast made in mason jars in six different flavors

Overnight, No-Cook Refrigerator Oatmeal

A healthy breakfast made in mason jars in six different flavors!

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By Monica Matheny

Don't miss my follow-up post to this one with
8 MORE REFRIGERATOR OATMEAL FLAVORS
plus FAQs and more tips
CLICK HERE 

This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar.
Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I don't know where I've been, because I'd never heard of it until I saw a recipe by Christie at Pepper Lynn on Pinterest. We eat a lot of steel-cut oatmeal in the winter months, but it never appeals to me once the weather heats up. Learning about refrigerator oatmeal excited me, because it offers a way to enjoy oatmeal year round. Yummy reader, Kelly, called this "Summer Porridge" in a comment on my Facebook page--I'd never heard of that either. After some googling, I discovered that refrigerator oatmeal, yogurt oats, and summer porridge are all names for the same thing. Whatever you call it, this stuff is delicious!
I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. I've been pulling these out of my fridge and eating them for breakfast all week. LOVE the convenience of having them made ahead. They are filling and packed with nutrition, too.
ch-ch-ch-CHIA seeds. I followed Pepper Lynn's lead and included chia seeds in my refrigerator oats recipes. I've been hearing a lot of buzz about the nutritional powerhouse in these teensie little seeds, and this is a great way to sneak them into your diet. Chia seeds:

• have more Omega 3 fatty acids than flax seed (important for heart health)
• are the richest non-marine whole food source of Omega-3 (better than salmon)
• absorb 10 times their weight in water and transform into a gel-like substance--great for athletes for maintaining hydration and helps with weight loss by making you feel full longer
• are as high in protein as quinoa
• are loaded with calcium, potassium, Vitamin B, and anti-oxidants
• help balance blood sugar via the gelling action of the seed and it’s unique combination of soluble and insoluble fiber that slow down your body’s conversion of starches into sugars 
• have a neutral taste so they will take on the other flavors in a recipe
• can be eaten whole (unlike flax seed); they don't have to be ground before adding them to food in order to digest them and benefit from their nutrients
• have a two year shelf life, stored at room temperature (flax seeds quickly become rancid and loose their nutritional value)

Sources:  Dr. Weil,  NutritionData, LiveStrong, Huffington Post
In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. It's hard to find a healthier breakfast than this.
How to make 6 flavor varieties of Refrigerator Oatmeal. 
I had fun experimenting with different flavor combinations and settled on six favorites. They all start with the same basic ingredients and procedure.
Step 1. Assemble these ingredients & supplies:

• old fashioned rolled oats (not instant, quick, or steel-cut)
• Greek yogurt (regular yogurt is thinner; if you use it, you'll need to reduce the amount of milk); read my post for easy instructions for straining regular yogurt to make Greek yogurt.
• milk (I used skim, but any kind will work)
• chia seeds; I bought mine at Whole Foods; also available on Amazon
• half pint (1 cup) mason jars, find them at Walmart and grocery stores; also available on Amazon

view basic supplies on Amazon:
1/2-pint mason jars, plastic lids for jars, chia seeds, rolled oats

Specific amounts of each ingredient are listed with the recipes of each flavored refrigerator oatmeal recipe; they are further down in this post. Click on the big teal bar below each flavor and that links to the recipe with detailed ingredients and instructions.

Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).
Step 3. Put a lid on the jar and shake to combine. I use white plastic jar lids sized to fit canning jars--they last longer than the metal tops and rims that come with the jars, and they are easier to screw on and off; some Walmarts carry them, and they're available on Amazon.

• view on Amazon: white plastic jar lids

Step 4. Add fruit and stir gently until combined.
Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.

During the overnight soak, the oats and chia seeds absorb the liquid and soften. They have a great eating texture by the next day.
Here are my six favorite flavor varieties.
Mango Almond Refrigerator Oatmeal
Flavored with fresh mango, honey, and almond extract. (If you don't know how to cut a mango, check out my previous post.)
207 calories, 4g fat, 47g carbs, 7g fiber, 12g protein; Weight Watchers PtsPlus: 7
  

click to view Mango Almond Refrigerator Oatmeal recipe

Blueberry Maple Refrigerator Oatmeal
Flavored with fresh blueberries and maple syrup.
215 calories, 4g fat, 48g carbs, 8g fiber, 12g protein; Weight Watchers PtsPlus: 7 

  

click to view Blueberry Maple Refrigerator Oatmeal recipe

Apple Cinnamon Refrigerator Oatmeal
Flavored with unsweetened applesauce, cinnamon and honey.
210 calories, 4g fat, 48g carbs, 8g fiber, 11g protein; Weight Watchers PtsPlus: 7 
  

click to view Apple Cinnamon Refrigerator Oatmeal recipe

Banana Cocoa Refrigerator Oatmeal
Flavored with bananas, cocoa powder, and honey.
(A healthy way to eat chocolate for breakfast. Feel free to squeal with delight!)245 calories, 5g fat, 56g carbs, 10g fiber, 13g protein; Weight Watchers PtsPlus: 8

  

click to view Banana Cocoa Refrigerator Oatmeal recipe

Banana Peanut Butter Refrigerator Oatmeal
Flavored with bananas, peanut butter (or PB2), and honey.
264 calories, 5g fat, 55g carbs, 8g fiber, 15g protein; Weight Watchers PtsPlus: 8 (using PB2 and no honey or sweetener)

• What is PB2? I recently discovered this amazing powdered peanut butter. It's simply peanut butter with 85% of the fat removed. With all of the flavor and protein of regular peanut butter, PB2 is recommended as a great way to reduce calories in all of your favorite peanut butter recipes. My local grocery story carries it. You can also find it at some Whole Foods, health food stores, and on Amazon.
• click to view PB2 on Amazon

  

click to view Banana Peanut Refrigerator Oatmeal recipe

Raspberry Vanilla Refrigerator Oatmeal
Flavored with fresh raspberries, raspberry preserves or spread (I used a no-sugar added fruit spread), and vanilla extract.
230 calories, 4g fat, 51g carbs, 8g fiber, 11g protein; Weight Watchers PtsPlus: 7 

  

click to view Raspberry Vanilla Refrigerator Oatmeal recipe
 

Honestly, if you asked me to pick a favorite flavor, I couldn't choose just one. I've enjoyed having a variety of these jars in my fridge for an easy, yummy, nutritious breakfast each day.

These would be fun to serve on a breakfast or brunch buffet. Garnish the tops with some additional fresh fruit to help identify the flavor and make a prettier presentation.

This marriage of yogurt, oats, chia seeds and fruit is my new favorite breakfast. The hard part is choosing just one flavor per day. Which one looks good to you?

You might also like Pepper Lynn's strawberry/banana and pumpkin/peanut butter flavor combos. I'm anxious to give those a try, too
Make it a yummy day!

How to Strain Yogurt & Make Your Own Greek Yogurt-An easy, healthy substitute for sour cream and cream cheese

How to Strain Yogurt & Make Your Own Greek Yogurt

An easy, healthy substitute for sour cream and cream cheese

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By Monica Matheny

Yogurt is a healthy choice to eat alone, with fruit mixed in, or as a substitute for less nutritious ingredients like sour cream, cream cheese, or mayonnaise. Regular yogurt contains a lot of liquid, so straining it makes it more suitable to use in recipes.
This straining technique can be used for whole-, low-, or non-fat yogurt. I normally go for the low fat. For me, it has the right balance of flavor and health benefits.
Strained regular yogurt is the same thing as Greek yogurt.
That's right. The only difference between the two yogurts is that the liquid whey remains in regular yogurt. The liquid whey is strained from regular yogurt to create Greek yogurt. By using the simple technique of straining regular yogurt that is illustrated below, you can create your own Greek yogurt.
Taste and texture difference between regular and Greek yogurt.
When the liquid whey is strained out of regular yogurt, the consistency of the yogurt becomes thicker and creamier. Also, the flavor changes because the whey contains sodium and sugar (from lactose). So, regular yogurt is saltier and sweeter than strained (Greek) yogurt.
Nutritional difference between regular and Greek yogurt.
Yogurt is considered one of the healthiest foods around. It's rich in probiotics which aid digestion, reduce the risk of intestinal infection and colon cancer, and improve lactose tolerance and cholesterol profile--lowers LDL, raises HDL (source). Both strained and unstrained yogurt is very good for you, but there are some nutritional differences. When the liquid whey is strained from regular yogurt, the volume of the yogurt reduces by half. (This is why you can expect Greek yogurt to costs twice as much as regular yogurt.) That means it's more concentrated and results in some nutritional changes. (Source)

• Protein - Greek yogurt has twice the protein of regular yogurt, because the protein is concentrated in the yogurt after it's strained.
• Carbohydrates - Greek yogurt has fewer carbohydrates, because the liquid that is strained out of it is high in carbs.
• Sodium - Greek yogurt has half the sodium of regular yogurt, because the liquid that is strained out of it is high in sodium.
• Calcium - Both yogurts are considered a good source of calcium, but regular yogurt has 3 times more calcium than Greek yogurt, because the liquid that is strained out of Greek yogurt is high in calcium.

Each person can decide which kind of yogurt is best, depending on individual nutritional priorities. Choose Greek yogurt for higher protein and lower carbs and salt. Choose regular yogurt if your priority if to increase your calcium intake.
Strained (Greek) yogurt is recommended for cooking. 
Strained yogurt is a healthy substitute for sour cream, cream cheese, and mayonnaise. It's creamier, thicker consistency makes it a better substitution in dips and dressings. Strained yogurt is also better for cooking because it doesn't curdle when it's heated; regular yogurt can curdle when heated.

Step-by-Step photos for How to Make Strained (Greek) Yogurt

Skip the photos - Go straight to the recipe

Step 1. Assemble the supplies: regular yogurt, large bowl, wire mesh strainer or colander, cheesecloth (or heavy paper towel, or basket-style coffee filter).

Step 2. Place strainer over bowl making sure there is enough space in bottom of bowl to contain dripping liquid.
Step 3. Place a double layer of cheesecloth in strainer.
  
Step 4. Pour yogurt into cheesecloth.
  

NOTE: In place of the cheesecloth, you can use:

• a sturdy paper towel - sturdy enough that it won't fall apart when it gets soaked with liquid for several hours 

  

OR, in place of cheesecloth, you can use:

• a basket style coffee filter.

  
Step 4. Cover top with plastic wrap, and put in fridge to allow liquid to drain out.

• drain for 1 hour to remove 20% of the liquid.
• drain for 3-4 hours to remove half of the liquid.
• drain overnight (8 hours or so) to remove all of the liquid. (closest to consistency of sour cream)

  
That's all you have to do. You can see the liquid whey left in the bottom of the bowl. The strained yogurt is nice and thick. I discard the liquid. I've read that some people save the liquid because of it's nutritional value, freeze it into ice cubes, and save it to add to soup.
  
Step 5. Flip the strainer over and let the strained yogurt fall into a bowl. The cheesecloth is attached to the top.
  
Peel off the cheesecloth.








That's it! You've got strained (Greek) yogurt. It's also sometimes called "yogurt cheese." If it's lumpier than you want, just whisk it a bit to make it smoother and creamier.
In place of sour cream, try a dollop of strained yogurt on a baked potato, bowl of chili, or enchiladas. Yummy!

If you won't be using the yogurt right away, store it in the fridge. It will be good until the freshness date on the original container.
I wash out the container the yogurt came in, label it "STRAINED", and put the strained yogurt right back in there for storage in the fridge. I'll be using this to make Frozen Yogurt; that recipe is coming soon.

Karwa Chauth-annual one-day festival in which women fast for the safety and longevity of their husbands.

Karwa Chauth Puja Vidhi 

What does Karwa Chauth mean ?

Karwa means earthen pot which is the symbol of peace and prosperity. And ‘Chauth’ means the ‘fourth day’.  Hence, Karwa Chauth is observed on fourth day of new moon in Karthik Month. It is also known as Kartik ki chauth or Karak Chaturthi.Karwa Chauth day is also known as Karak Chaturthi (करक चतुर्थी). Karwa or Karak refers to the earthen pot through which water offering, known as Argha (अर्घ), is made to the moon. Karwa is very significant during Puja and it is also given as Dan to the Brahmin or any eligible woman.Compare to South Indian states, Karwa Chauth is more popular in North Indian states. After four days of Karwa Chauth, Ahoi Ashtami Vrat is observed for the wellbeing of sons.

Karwa Chauth Puja Vidhi

Karva Chauth  is one the most awaited festival for  married Hindu women. They keep a whole day fast and worship maa parvati to seek long life of their husband. Karva Chauth is observed on the fourth day Kartik month. This year women will observe Karwa Chauth Puja Vidhi and Fast on 22^nd October 2013 i.e. Tuesday. Let’s know about the complete puja process for this auspicious fast.

Early Morning – Karwa Chauth Puja Vidhi:

• Wake up before dawn; take bath and Chant Maa Parvati’s Name.
• Worship Shiva pariwar i.e. Lord Shiva, Parvati, Ganesh, Kartikeya and the moon.
• Pray for longevity and prosperity of their husbands and children.
• Eat the splendid ‘Sargi’ before sunrise and then get ready for the tough fast.
• Decorate your pooja thali, meet your friends, relatives and wish them.
• Prepare your puja thali and assemble other puja items of evening.

Evening: Ritual of Karwa Chauth Katha

• In the evening, dress up elegantly for the puja.
• Join your neighbours or relatives to listen or narrate the story of Karwa Chauth.
• Place your bayas and karvas in a Puja thali and sit around the puja area to pray.
• An elderly lady or pandit will narrates a Karwa chauth Vrat katha.
• While the Katha is read out, you are supposed to exchange your karvas (puja thali) with others.
• The karwa’s will be exchanged till you get your own karva back.
• During this time, chant the prayer or sing the traditional song. At the end of Puja shower rice and kumkum on Parvati and seeking her blessings.
• Sing Karwa Chauth puja aarti and bhajans.

Karwa Chauth Puja Vidhi at Moon rise

The ritual at moon will mark the culmination of your fast. Know about the time of moonrise in your city.

• Once the moon rises, See the reflection of the moon in their thali containing water.
• You can also use a sieve or dupatta to have a glimpse of the moon.
• Offer water (ark) to the moon and pray for the safety, prosperity and long life of their husbands.
• Sing a Karwachauth ark song.
• Thereafter, have a glimpse of your husband through the same sieve.
• Now eat the sweet or take a sip of water offered by your husband.
• Hands over the Baya to the monther-in-law or any elderly lady of the house and seeks her blessings.

Now have the lavish dinner with your family members and end your day long fast. Online prasad wishes you a happy and blessed Karwa Chauth. Follow the karwa chauth puja vidhi with full devotion and break your fast with prasad.

Karwa Chauth Vrat Katha

The story of Karwa chauth is about Queen Veervati. After her marriage, on the occasion of the first Karva Chauth she went to her parents’ house. Vervati had seven brothers, who loved and cared a lot for her.

Veervati observed a strict fast but by evening, she became too weak, and fainted.  Her brothers were worried about her health. They couldn’t stand the plight of their sister and decided to end her fast. They made illusion and assured her that it was the moonlight now she should break her fast. Soon after this, a message arrived that her husband had died. Queen rushed back to her husband’s house. Lord Shiva and maa Parvati appeared before her on her way and told her that she had been mislead by her brothers. She realised her mistake and pleaded for forgiveness. After which Lord Shiva and Parvati assured her that her husband would be brought back to life only when she observes strict fast ritual.

On reaching home, she found her husband lying unconscious with hundreds of needles inserted in his body. Each day, the queen managed to remove one needle from the king’s body. Next year, on the day of Karva Chauth, only one needle remained embedded in the body of the unconscious king. This time Veervati  followed the ritual strictly and was able to redeem her husband’s life from death.

On such a significant day seek blessing prasad to Lord Shiva and Maa Parvati.

 Courtesy:http://blog.onlineprasad.com/2013/10/20/karwa-chauth-puja-vidhi-fast-2013/

http://www.drikpanchang.com/festivals/karwa-chauth/karwa-chauth-date-time.html

How to Make Yeast at Home

How to Make Yeast at Home by

Nisha Madhulika

Yeast word is derived from Sanskrit "Yas" word.Yeast has been brought in use in cooking since ages. Yeast is commonly used to make Sheermal, Yeast Bread (Naan), Jalebi etc. Yeast brings good texture and fragrance to the food.
Fresh Yeast and Baker's Dried Yeast can be bought from the market. But incase none of it is available in the market, then you can even make Yeast at home. I myself prefer making Yeast at home, instead of buying it from the marketplace

Ingredients for Yeast

• Maida (All Purpose Flour) - 1 cup.
• Curd - 2 table spoon.
• Sugar - 2 tea spoon.
• Sounf Powder - 1 tea spoon.

Method - How to make Yeast at home.

Sieve the maida, and mix it well with curd, sugar, and sounf powder and make a batter by pouring less than 1/2 cup of luke warm water. Beat it for atleast 5-6 minutes so that no lumps are formed.

Put this batter in an air-tight container or cover the bowl in which you prepared the batter  with a cleanse film. Within 18-24 hours the batter produces bubbles, which means that the  yeast is formed. You can preserve it for 7 days in the refrigerators.
If you knead this yeast with maida, you'll get a spongy dough after 4 hours which can be used to make any kind of bread like Pav or Naan.  To make bread from the yeast dough take out 1 cup from it and keep the rest into the refrigerator again. You can use this dough to make bread whenever you want. It just takes 4 hours for the dough to get spongy, enough suitable to make bread.

Method - How to make Bread with Home-made Yeast.

1 bowl of yeast is enough to knead 2 1/2 cup (300gms) maida. Sieve maida and take it out in a separate plate. Now divide the maida equally in to two portions in the plate forming a gap. Put 2 table spoon oil, 1 tea spoon sugar, 1/2 tea spoon salt and knead all the ingredients in luke warn water to make more smooth dough than a dough prepared to make chapati. Keep on kneading the dough for  5-7 minutes by flipping and  turning over the sides continuously. The maida should be kneaded by doubling up to arouse the yeast so that the dough gets greasy and elastic in touch. Within 5-7 minutes the dough will get greasy and elastic and while touching it the dough will be smooth and oily.

Place the kneaded dough in a greased bowl and cover it with a clean towel or a cleansed film. Keep the bowl in a warm place. Within 4 hours the dough will be spongy, ready to make bread. The dough it ready to make any kind of bread.
Preserve 1 cup of the yeast dough in the refrigerator. You can store it for upto 7 days. This yeast dough will work as a yeast and this time you will be able to able make a better quality of bread with the use if this yeast dough.

http://nishamadhulika.com/en/564-how-to-make-yeast-at-home.html
 

Know your Ingredient: Yeast By Gourmet Table in Know Your Ingredient

September 25, 2013

Know your Ingredient: Yeast

By Gourmet Table in Know Your Ingredient

 

One of the biggest deterrents to baking bread at home is a lack of understanding of a core ingredient–yeast. There are several different kinds available in the market, and there are pros and cons for each type. But which one’s the best? Gourmet Table finds out:
Fresh yeast: Fresh yeast is easily available at select food stores. It comes in a large, crumbly block for industrial use, but the local baker will be happy to sell you small packets of 50 or 100 grams. Make sure the yeast smells sweet and is light brown in color; if it has a strong, sour smell or is dark brown in appearance, it is likely too old to use. Store the fresh yeast in an airtight container or zip pouch in the freezer for up to two weeks. To use fresh yeast, crumble it and mix it with lukewarm water and a little natural sweetener and wait for 10-15 minutes for it to froth. If you see a distinct increase in volume, the yeast is good for use.
Dry yeast: Dry yeast is available in all grocery stores and supermarkets under various brands in the form of granules that are about the size of mustard seeds. The size of the granules varies within each packet. Dry yeast also needs to be frothed in lukewarm water before use. However, depending on the freshness of the product, the results tend to vary. As the size of the granules tends to vary, not all granules will dissolve and froth equally thereby affecting the texture of the bread. You may also need to use a little extra dry yeast than the recipe calls for. For instance, you may need to use about 1.5 tsp. of dry yeast if a recipe asks for 1 tsp. fresh or instant yeast. Sometimes, this results in a strong, “yeasty” smell in the bread and the loaf tends to spoil easily. Store dry yeast in a cool, dry place in an air tight box; if you live in humid climates, it is safer to store in the refrigerator.
Instant yeast: Instant yeast looks exactly like fine white poppy seeds and is extensively used for industrial preparations, but is now easily available in gourmet stores. This yeast does not require frothing in lukewarm water; however, it is always a good idea to test a small amount in warm water before adding it to the flour. It is absolutely legitimate to use it as one uses fresh yeast, by frothing it in lukewarm warm water to ensure that it is evenly mixed in the dough. Instant yeast also has a longer shelf life, staying active and odor-free in air tight containers at room temperatures for even a year. We find that breads rise better, do not carry a strong, “yeasty” odor, and are more flavorful.
All yeasts need to be “fed” with some sort of natural sugar in order to get activated. Simple grain or caster sugar, raw sugar, honey, etc. works best, even if used in small quantities. The sugars from the grain itself further help the yeast to multiply. Yeast thrives in a warm environment, so it is a good idea to place the yeast-sugar-water mixture in a warm spot such as an oven that has the light (no temperature adjustments) turned on or under a chimney light. If you live in warm climates, just the counter top will work fine.

http://gourmettable.in/know-your-ingredient-yeast/

Goda masala recipe| Marathi - Maharashtrian Kala Masala | Annapurna

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