Easy Oatmeal Bread

So what, you may be asking, is the purpose of these pictures, and how do they relate to Easy Oatmeal Bread?  They don't!  I was scrolling through some old pictures and stumbled accross these.  I love them.  I feel good looking at them.   And since this is my blog, I can put what ever pictures I want up.  So there.

Moving on.  The recipe that follows is a for an tasty, easy, albiet somewhat unattractive little bread.  I personally find it's rustic deformations and it's brick like shape (born from it's stubborn refusal to rise) somewhat charming.  This bread is good for one thing and one thing only.  Slathering with butter and eating.  And I cannot stress enough how tasty it is.  When I pulled it out of the oven my heart sank.  It has a face only a mother could love.  But one bite changed my mind.  My advice is to make this bread now!

Oatmeal Rye Bread

1 loaf

1 1/4 cups warm water
1 packet active dry yeast
1 tablespoon honey
1 cup rye flour
1 cup whole wheat flour
1 cup oats
1 1/2 teaspoons salt
2 tablespoons butter, melted for brushing

In a medium bowl, sprinkle the yeast into the warm water and stir until the yeast disolves.  Stir in the honey and set aside for a few minutes, until the yeast swells and bubbles a bit (It's alive! ahhhh...), about 10 minutes.

Meanwhile, mix the flours, oats and salt in a large bowl.  Add the wet mixture to the dry and stir well.

Brush a loaf pan generously with some of the melted butter.  Turn the dough into the tin, cover with a slightly damp cloth and set in a warm place for 30 minutes to rise.

Preheat the oven to 350 degrees.  When ready, bake the bread for 40 minutes, until golden.  Remove from the oven, and turn the bread out of the pan.  Brush with remaining butter.

Spicy Polenta Pie

There are a few recipes I will make over and over and over again.  And again.  This is one of them.  It has been around since the inception of 'Josh 'n Chelsea' and it's not going any where.  It's delectable, and very easy.  In fact, easy enough that I still had the energy and where with all to pull it together after an afternoon of shopping with Josh.  An experience that often times leaves me frustrated, dissatisfied and down right grumpy.  Don't misunderstand me.  I love spending time with my husband, but shopping with Josh is like looking for meaning in a Vin Diesel movie.  It's going to take a while.

Spicy Polenta Pie

serves 8

*This would be really nice in ramekins, each as an individual serving.   

I just like this picture....

2 tablespoons olive oil

2 bunches scallions, whites and greens separated and thinly sliced

5 garlic cloves, minced

2 cans pinto beans, drained and rinsed

2 cans black beans, drained and rinsed

1 can diced tomatoes in juice

1 tub (16ounces) polenta, patted dry

1 packed cup cilantro leaves, roughly chopped

1 teaspoon hot sauce ( like Tabasco)

1 1/2 cups shredded Jack cheese (6 ounces)

Preheat oven to 400 degrees.  In a large saucepan, heat oil over medium heat.  Add white part of scallions and garlic.  Season with salt and pepper. Cook until soft, 2 or 3 minutes.

Add beans, tomatoes with juice, and 1/2 cup of water.  As you bring to a boil, mash some of the beans with potato masher to release the starch.  Reduce to a simmer and cook until the mixture has thickened, 10 to 15 minutes.

Resist the urge to gobble at this point...

Slice polenta crosswise into 8 rounds and place them in the bottom of a 2 quart 6x12 baking dish (2 rows of 4).  Remove bean mixture from heat.  Stir in green part of scallions, cilantro and hot sauce.  Season with salt and pepper.  Pour bean mixture over polenta and top with cheese

Bake for 20 minutes.  Let stand 10 minutes before serving.  

See how long you can wait before digging in to this!
(yes, that is a challenge)

Did I mention my immersion blender is changing my life?

It's getting cold outside; who doesn't want to come home a long day at work and have a steaming bowl of hot, delicious stew?  And now that I have my handy dandy hand blender, I can make luscious, silky smooth pureed dishes.  This one is a winner. The color is intense, the flavor is exquisite.  The recipe includes turmeric, which is an important spice in Indian cooking.  It infuses foods with a subtle, earthy flavor and a golden orange color.  So much fun!  Made with wholesome, healing, simple foods, you are guaranteed to feel good!

Red Lentil Stew

serves 6

2 cups split red lentils, rinsed and picked over

1 heaping tablespoon turmeric

4 cups vegetable broth

4 tablespoons butter

salt

1 large onion, diced

2 heaping teaspoons cumin

1/2 teaspoon ground mustard

1 cup chopped cilantro

Juice of 3 (or more) lemons

1 bunch of fresh spinach leaves, chopped

cooked brown rice

plain yogurt

Combine the lentils, turmeric, 1 tablespoon of butter, 2 teaspoons of salt and broth with 3 cups of water in a large heavy bottomed pot. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart (roughly 20 minutes.  Puree with a hand blender til smooth.  You can add more liquid if you'd like a soupier consistency.  Taste and add salt if needed.

While the lentils are cooking, prepare the onion.  In a skillet over low heat cook the onion in 2 tablespoons of butter along with the cumin and mustard, stirring occasionally.  When the onions have softened add the cilantro and cook for a few seconds before removing from the heat.  Add the onion mix to the soup along with the juice of lemons.  You can add more salt at this point if needed.

Just before serving, add the last of the butter to the skillet, and when hot, add the spinach along with  a pinch of salt.  Stir well and cook spinach just till slightly wilted.

Serve with a scoop of rice, a nice big blob of spinach and a dollop of yogurt.

Comfort Food

Saturday was a roller coaster of a day for me.  It started out on a high note (slept in a bit, josh made breakfast) and went down hill pretty fast.  For the past year or so we have been a one car family.  And for the most part, it has worked out so much better than I ever would have imagined.  It takes a bit more forethought, but with a little planning we save a ton of cash and feel like highly responsible, eco-conscious individuals.  But lest I get too carried away with flowery "green" speak, I should mention the one car we share is the car I've been driving since high school.  Yes, the car is old ( I am not).  And, it has almost 180,000 miles on it.  So it should have come as no surprise to us when upon pulling in to the Kingdom Hall parking lot Saturday morning, not 2 feet from intended parking spot, old faithful died.  Completely dead.  No sputter, no spurt, NOTHING.

Skipping, skipping skipping (highly monotonous details), Josh was able to determine we needed a new alternator.  Flashback to 3 years ago, when my sister and I, two country bumpkins new to the city, were suddenly stranded on the BQE when her alternator died.  Scary stuff.  Even scarier was the $400 plus she shelled out to have a new one put it.

Now, forgive me but I'm going to digress for a moment and explain a bit about my...ahem...my nature.  Josh has a special word for my unique ability to look at any mundane situation and envision the worst possible outcome.  This term "catastrophizing" (stolen from a popular TV show that shall remain nameless), explains my pattern of thinking quite well.  So come along with me on the journey my brain took in the parking lot that Saturday morning:
1) Car is unfix-able and or not worth fixing.
2) Josh can't get to work on Monday.
3) We can't afford a new car.
4) We loose everything and die a slow and humiliating death (which for some reason I always see happening back in Michigan)

Once again, skipping, skipping, skipping a few details, it turned out slightly better than I imagined.  After a bit of hassled and harried running around, we found an auto parts store that carried the alternator we needed and Josh replaced it pretty easily.  I know, mountain out of a mole hill right?  Right?  Well, as they say, the first step to recovery is admitting you have a problem...

So out of that somewhat stressful morning came this beauty.  Who needs therapy?  Try this instead...

Ginger Pear Crumble with Cranberries

Crumble

1 cup flour

1/4 cup sugar

3 tablespoons packed dark brown sugar

1 cup gingersnap cookie crumbs (about 16 store bought cookies)

1/8 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup melted butter

Filling

2 pounds (4 or 5) soft, ripe pears.

1 1/2 cups fresh cranberries (about 8 oz)

1 tablespoon fresh lemon juice

zest of one lemon

1/2 teaspoon vanilla extract

1/2 cup sugar

2 tablespoons cornstarch

Preheat the oven to 350 degrees.  To make filling, stir together sugar, brown sugar, gingersnap crumbs, ginger and salt.  Stir in the melted butter until large crumbs form.

In a 2 quart baking dish, mix the fruit, lemon juice and zest, and vanilla.  In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit in the baking dish.

Sprinkle the gingersnap crumble over the fruit and bake for about 45 minutes, until the crumble is a shade darker and the fruit juices are bubbling through the crumbs.  You may need to cover it with foil to keep it from getting too dark. 

Eat, enjoy and take a deep breath.

2 delicious recipes = 1 lame blog post

Oh where do I begin?  Can I chalk it up to technical difficulties?  Not really.  The antiquated electrical system in this old apartment?  Only partially.

Last week, I was delighted when upon coming home from work I opened the front door to my building to find a HUGE package with my name on it.  This was not just any box .  It was whimsically illustrated with tell-tale forks, spoons, and other kitchen-ware that could only mean one thing...  Sur la Table!  My mom sent me (OK, she sent us) an anniversary gift from MY FAVORITE STORE.  Intense.  So I whisked the 50 pound box up the flight of stairs as if it were a feather and ripped it open.  Inside the box, waiting for me like an old friend was....

Bodum cast iron bistro table!

and....

Immersion Blender (that's right, it's purple folks!)

Really, for a girl like me, I ask you: What could be more exciting?  Not much. Trust me.  As I was eager to use my new toys, I decided to go in for the kill and try my hand at a recipe I've been deliberating over for a week.  However, this recipe called for rice, for which I ALWAYS use my electric rice cooker.  So here comes the big life lesson.  Rice cooker, bistro table, TV and kitchen lights cannot be on at the same time.  I was at the stove, mid saute when... BING POP BAM...and  fade to black.  And because I live in this ridiculous albeit charming old apartment, guess where my fuse box is?  If you guessed my neighbors apartment, you'd be right.  So, after rummaging around for a flashlight, I find my phone to ring my neighbor who is...you guessed it...not home from work yet.  Running a little late!  So, let me make a long story we short.  We finished cooking the food.  Oh did we finish it.  In the bedroom baby! (not like that, get your mind out of the gutter).  All electrical appliences were safely transported to the bedroom (which is apparantley on a different circuit) and the recipe was completed in peace.  And yes, it was delish.  But that is why there is a recipe only and no pictures.  But you can use your immagination.  Think...ORANGE!

Carrot Ginger Chicken 

serves 8

*I served this over brown Basmati rice, but it's not necessary.  It can be eaten like a stew.

5 cups carrots (about 1 1/2 pounds), chopped

1/2 cup ginger, roughly chopped

1 yellow onion, diced

1 orange, skin removed and chopped

1 14.5ounce can coconut milk 

2 cups chicken broth

1 teaspoon cinnamon

1 teaspoon cumin

2 tablespoons sour creme

4 boneless skinless chicken breasts, cut into 1 inch cubes

4 tablespoons olive oil

Saute chicken breasts in 2 tablespoons olive oil over medium heat til browned and completely cooked, about 5 minutes on each side.

In a large sauce pan, saute onions and ginger in remaining olive oil until they begin to brown, about 10 minutes.  Add cumin, cinnamon, broth and carrots, and continue to cook til carrots are soft, another 15 minutes.  Remove from heat and stir in orange and coconut milk. Transfer to blender and puree til smooth.  Transfer back to sauce pan.  Stir in sour creme and chicken.  Serve over rice.

Ok, this next recipe is totally wonderful quick bread recipe.  It's moist and not too sweet.  And it's soooo pretty.  And you would know that if I wasn't such a techo-tard.  I took pictures, but they are lost in the infinite universe somewhere...how sad.

Lemon Yogurt Bread

makes 1 loaf

*This is so yummy you don't even need to add the berries, but I had them so I did.  My only word of advice is this.  The heavier the fruit, the greater the chance of it sinking to the bottom.  So use something lite (those little wild blueberries would have been perfect).

1 1/2 cups plus 1 tablespoon all-purpose flour (if you're leaving out the berries you can leave out the last tablespoon of flour)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain Greek yogurt

1 cup plus 1 tablespoon sugar

3 large eggs

2 teaspoons grated lemon zest (about 2 lemons)

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1 1/2 have cups fresh or frozen berries (I mixed blueberries and raspberries)

1/3 cup fresh squeezed lemon juice

Preheat the oven to 350 degrees.  Grease an 8 1/2 by 4 1/4 by 2 1/2 inch loaf pan.

Sift together 1 1/2 cups flour, baking powder and salt into a bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.  Slowly, oh so slowly, whisk the dry ingredients into the wet ingredients.  Mix the berries with the remaining tablespoon of lour, and fold them very gently in the batter.  Pour the batter into the loaf pan and bake for about 60 minutes, or until toothpick comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small sauce pan until the sugar dissolves and the mix is clear.  Set aside.

When the cake is done, allow it to cool in the pan four about 10 minutes before flipping it out onto a cooling rack.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  Cool and serve.  

This is not my grandmothers mac n cheese

Let me preface this post with this important statement:  My grandmother was by far and large one of the most spectacular people I have ever and will ever have in my life.  I was going to say she was an amazing cook, which she was, but I realized the cooking was just part of it.  She was part of the generation who showed their affection with food.  If your tummy was full and your face was plump it meant you were well loved and cared for.  And the reason why everything she touched in the kitchen turned to delicious mouthwatering fare is because she was making it for my sister and me. And she loved us.  

When I was older and getting married, some friends compiled a book of their personal recipes for me.  My grandma told me there was one recipe she could include in that book, what would I like it to be.  I didn't even have to think about it.  I asked for her baked mac and cheese.  It was heavenly.  The ultimate comfort food.  Creamy and cheesy in the middle, crunchy on top and around the edges.  And it was so simple!  Just cheddar, milk and noodles.

Well  I am ashamed to admit I have yet to make her version.  I am also somewhat embarrassed of the variety of boxed shells n cheese which now decorate my pantry.  So when I stumbled across this recipe from 101cookbooks.com  I knew it was time to try my hand at a baked mac n cheese.  Even though this is nothing like what my grandma might have made (in fact, she may have turned her nose up at the green-crust), I know she would have appreciated the effort.  And it is delicious, just add love!

Butternut Squash Mac-n-Cheese

serves 8-10

*You can definitely play around with the cheese blend here, the original recipe calls for Cheddar and Manchego, but I had neither.  Plus I love using raw milk cheeses so I used raw English Cheddar and raw Swiss Gruyere.  But try whatever you want.  I used a butternut squash, but you could use acorn, or any other winter variety.  You can also play around with the pasta.  I wanted to use whole wheat, but couldn't find any macaroni elbows so I swapped in whole wheat fusilli pasta, and it worked well.

1 small butternut squash, peeled, seeded and cut into tiny chunks

Olive Oil

1 large bunch of basil, stems removed

2 slices hearty brown bread, stale or dried out in oven

1/2 small head of broccoli, roughly chopped

4 tablespoons sour cream

1 3/4 cups grated white English cheddar cheese

1 3/4 cups grated Swiss Gruyere cheese

a large handful of cherry tomatoes

3 cups dry whole wheat macaroni elbows

Preheat your oven to  400 degrees with a rack in the middle.  Put a large pot or water on to boil.  Place the squash on a large baking sheet, drizzle with some olive oil, sprinkle with salt and pepper, and bake for about 20 minutes, or until golden.

In the meantime, pulse half the basil, all of the bread, the broccoli and a splash of olive oil in a food processor until you've got a fine crumb mix.  It should be a bit damp.

Transfer to a small bowl and give the processor a quick rinse.

In a separate bowl, combine the sour creme and grated cheeses.

Place the cherry tomatoes in the food processor with the remaining basil.  Pulse a couple of times to break things down.  Add to the sour creme mixture and stir well.

Boil the pasta in well-salted water for about a minute less than the package suggests, you want it slightly under-cooked.  Drain, reserving a big cup of the hot pasta water for later use.  Return the hot pasta to the pan and add the cheese mixture to it.  Add the squash and mix it up well.  Add reserved pasta water to thin the sauce to the consistency of heavy cream.  It can be slightly runny as the pasta will soak it up in the oven.

Transfer everything to a large baking dish.  Sprinkle the green breadcrumbs evenly across the top and bake for 20 to 25 minutes or until the topping is browned and crunchy.  Remove from the oven, and wait 10 minutes before serving.

Look at that steam!  Yum Yum

Spicy Veggie Burger

We love veggie burgers.  We eat them on a pretty regular basis.  So for a while I've been wanting to try my own recipe.  This was my first effort and I was happy with the way they turned out.  They were nice thick patties, very satisfying.  Nothing like those little flabby frozen patties.  These have been spiced up with chili sauce, cumin, garlic and chili powder.  They are quick and easy.  You'll never go back to frozen.

Veggie Burgers
makes 4 patties

1 (16 ounce) can black beans, drained and rinsed
2 carrots, cut in 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon chili sauce
1/2 cup bread crumbs

In a medium bowl, mash black beans with a potato masher until thick and pasty.

In a food processor, finely chop carrots, onion and garlic.  Then stir into mashed beans.

In a small bowl, stir together egg, chili powder, cumin and chili sauce.

Stir the egg mixture into the mashed beans.  Mix in bread crumbs until the mixture is sticky and holds together.

Divide mixture into four patties.  Heat large skillet over medium heat.  Spray with cooking spray and cook patties for about 10 minutes on each side.

Cover with your favorite burger toppings and enjoy.

The apartment is freezing! Lets make pie

Well, it's that time of year again folks.  Yep, time for Chelsea to start complaining about the ungodly temperature of her living space.  Imagine you've taken up residence in a snow globe in Siberia.  In the middle of winter.  In a wind storm.  That is what my apartment is like.  Ok, maybe I'm exaggerating a little bit.  But in all seriousness, I am sitting at the computer next to my CLOSED window, and yet I can still feel the chilly autumn breeze....strange. I digress.

It is this time of year I like to use my oven.  Both to raise the temperature of this ice hole, and to bake delicious yummy treats.  I promised my girlfriend I would bring something tasty to her rock band party last night, and since I seem to have an endless supply of apples, apple pies seemed appropriate.  Over the years I have tried many a apple pie recipe.  I think the simple, straight forward ones are the best.  And while lattice tops are absolutely gorgeous, they take a lot of effort and in my experience usually end up caving in.  So I put a shell on top of this one and it turned out to be pretty pleasing, both aesthetically and otherwise.  So turn on the oven, get the apartment nice and cozy warm and enjoy a piece of pie (I'm enjoying one right now).

I'm also including a pie crust recipe, but really, you should just buy one.  Trust me.

Pie Crust Recipe

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup water
• 
  

In a large bowl combine flour and salt.  Cut in shortening until mix resemble coarse crumbs.  Stir in water until it forms a ball.  Divide dough in half and shape into balls.  Wrap in plastic and refrigerate for 4 hours or overnight.  Roll out dough on a floured counter.  Don’t over work it.  Use as directed in a pie recipe.

Apple Pie
serves 8
*you are gonna mix the filling up and say "wow, this is a whole lotta apples for one little pie" in those exact words.    However, don't be dismayed.  It shrinks down considerably while cooking. You want a mountain of apples.  They turn into a mole hill.  Also, I used an entire tablespoon of lemon juice and the lemon flavor is very pronounced.  So in the recipe I scaled it back a bit, you may want to scale back even more if you don't like a lemony flavor in your pie (I do).

7 medium cooking apples (about 3 1/2 pounds)
2 teaspoons lemon juice and zest from 1 lemon
3/4 cup plus 1 tbs sugar
2 tbs all-purpose flour
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
pinch of ground cloves
1 egg white, lightly beaten
1 recipes pie crust

Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500 degrees.

Roll out dough and place in pie 9 1/2 inch pie plate.  Leave dough so that it overhangs lip of plate; refrigerate while mixing filling.

Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4 inch slices and toss with lemon juice and zest.  In a medium bowl, mix 3/4 cup sugar, flour, salt and spices.  Toss dry ingredients with apples.

Dump fruit mixture, including juices, into chilled pie shell and mound slightly in the middle.  Roll out second piece of dough and place over the top of the pie.  Press top layer in to bottom overhanging layer and tuck this rim of dough underneath itself so that folded edge is flush with pan lip.  Press edges with fork tines to seal.  Cut four slits on dough top.  Brush egg white onto top of crust and sprinkle evenly with remaining sugar.

Place pie on baking sheet and lower oven temperature to 425 degrees.  Bake until top crust is golden, about 25 minutes.  Rotate pie and reduce oven temperature to 375 degrees.  Continue baking until juices bubble and crust is a deep golden brown, 35 minutes longer.

Transfer pie to wire rack and cool to room temperature, at least 4 hours.

Another recipe stolen from my nemesis

Ok, so maybe stolen is a strong word.  Let's say "adapted".  Another recipe adapted from the bodyrock.tv website.  Man, it's hard for me to hate her when her recipes are sooo stinkin good!  And this thing is packed with so much protein, it's gonna keep you goin for miles...

Spinach Salad 
serves 4
*Zuzana uses tuna in her recipe.  I prefer canned salmon because it's moister, you don't have to worry about  mercury and I think it's just a bit tastier.   Also, she uses kidney beans, I used black because I had them on hand, but next time I think I will try garbanzo beans.  I also excluded the garlic (shocking for me, I know) and added some lemon juice.

10 oz bag baby spinach

12 oz can salmon

1 can garbanzo beans, drained and rinsed

2 ripe avacados, peeled and diced

3 green onions, chopped

1 apple, peeled, cored and diced

1/2 cup non fat greek yogurt

1/2 cup crumbled feta

1 tbs brown mustard

1 tbs honey

2 tbs olive oil

1 tbs lemon juice

salt and pepper

In a large bowl mix together the spinach, fish, beans, feta, avacados, onion, apple and sprinkle with salt and pepper.

In a small bowl whisk remaining ingredients til combined.  Combine with salad and enjoy.  You'll be full til dinner.  I promise.

Oodles of Apples

I love the fall. I adore October.  It is hands down my favorite time of year.  The briskness of the air, the changing colors of the leaves,  all of the sights, sounds and scents (cinnamon and cloves?)  connected with the changing of the seasons.  It's enchanting.
When I think of all the satisfying things that come with autumn, my mind naturally goes to food.  Pumpkins, squash, sweet potatoes, and of course...apples.  Every fall I feel an undeniable urge for massive apple consumption.  It probably has something to do with all the apple picking (and eating) we did as kids.  Candied apples, apple cider, apple donuts... bring it on.
So when Josh suggested we go apple picking last weekend, you can only imagine my delight when we ending up carting home a bushel of apples.  What will 2 people do with that many apples?  It's a challenge I am more than qualified to meet.

Apple Granola Breakfast

serves 8 to 10

*You can use whatever kind of apples you like to bake with. I had a mix of golden delish and matsu so that's what I used, but use whatever you want.  Also, the more butter you use the better the granola will hold together.  You could use an entire stick and it would be perfect, but for the sake of my thighs I decided to use half of that.  It's still really good, just tad bit softer than most granola.

9 medium apples, peeled, cored and cut into 1 inch chunks

2 TBS lemon juice

3 TBS sugar

2 TBS cornstarch

1.5 tsp cinnamon

dash of salt

4 TBS butter

1/4 cup honey 

1/2 cup flour

2 cups oats

1/2 cup sliced almonds

Preheat oven to 400 degrees.  Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and a pinch of salt in a 9x13 inch baking dish until apples are evenly coated.

In a medium saucepan melt the butter with the honey. Stir in the flour, oats, almonds and another pinch of salt until small clumps form.

Spread the mixture evenly over the apples, cover with foil, and bake in the oven for about 40 minutes.  Remove foil and bake for another 10 minutes, allowing the granola to darken.  (I didn't do this and the top of mine burnt).  Cool at room temperature and throw it in the fridge.  Enjoy in the morning with a big dollop of yogurt on top.