1. The return of Bottom of the Jar Oats
The temperatures have creeped back up in the 90s, and that is just too hot for hot oatmeal. I also happen to have some peanut butter jars nearing their end, so that means it’s time for Bottom of the Jar recipes.
There are a few versions of Bottom of the Jar recipes on the Recipes page, but they are hard to photograph and still look pretty.
Here’s what I did today. It’s really delicious, but doesn’t look it.
With about 1-2 tablespoons of peanut butter left, your jar is ready for a BOTJ (bottom of the jar) recipe. You see, not that pretty.
- 1-2 T peanut butter (I was running low on Peanut Butter & Co.’s Bee’s Knees)
- 1/4 C old fashioned rolled oats
- 1/3 C Plain Greek Yogurt (I use Oikos)
- 1/4 C Almond milk (or any milk)
- small spoonful (1/2 T?) any choice Jam (I used apricot today)
- 1 tsp chia seeds
- 1/2 banana, thin sliced
- 2 tablespoons crunch cereal for topping (I used Kashi Go Lean Crunch)
- Add everything to peanut butter jar and stir well with long spoon, working to get the PB off the bottom and sides.
- You can refrigerate this overnight, or just for a few minutes. If you leave it overnight, it will get thicker. Either way is good! I made mine in the morning and ate immediately.
Best part–easy cleanup! Toss the jar, or rinse it out if you save them for storing things.
This breakfast is so good, creamy, sweet, crunchy, and very filling. Peanut butter always keeps me full longer than any other food. And eating out of a peanut butter jar is fun.
2. A Lunch Sampler Plate
Lately, I have been changing up my lunch and really like the “sampler plate” idea. I rarely have deli meat at lunch anymore, so it’s been interesting to try different stars on the plate. On this sampler, I started with a bed of lettuce, then had sides of tomato, avocado, carrots, orange bell pepper, and pickles. In the center I had store-bought taboulleh and hummus.
And a side of homemade crackers, recipe below.
I do realize that “sampler plate” is another name for “salad.”
3. I made Crackers!
I don’t think that I ever thought about making crackers from scratch, but I was tempted by an easy recipe I saw on How Sweet It Is. This is the same blog that yesterday’s Crispy Chicken Tenders came from, and she is a great baker.
Here are the instructions, and then read below for what I would do next time:
- 1 3/4 C whole wheat pastry flour (there’s a difference in pastry and just whole wheat flour!)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 C olive oil
- 1/2 C warm water plus 2 T for rolling
- 1/4 C parmesan cheese plus more for sprinkling on top
- Preheat oven to 400*.
- Mix dry ingredients together, then add parmesan cheese. Then add olive oil and water.
- Mix until dough ball forms. Add additional water if needed.
- Spray baking sheet with Pam and lightly flour. Roll dough until very thin to fill the baking sheet.
- Using a pizza cutter, draw lines to cut squares in the dough.
- Sprinkle with more cheese and press down lightly.
- Bake for 12 minutes.
(before cutting and baking)
(just out of the oven, the parmesan turned yellow like cheddar)
For the next time, I would use either more cheese or more flavors, like extra salt and pepper or maybe chopped rosemary. I liked the parmesan, but thought it needed more flavor. It was a little wheat-y. I also think that these weren’t crispy enough, so I would bake longer or roll out thinner.
After I made this recipe, I remembered this recipe for crackers with different baking ratios. I think I would try this way next time, which seems like a more scientific way of baking breads.
Have you ever made crackers? It’s nice to bake savory things as a break from the sweet!