milk Archives - Eat. Drink. Love.

March 21, 2012 by Stephanie

Happy Hump Day! Spring is here. This means it is time for some frozen goodness. I bought a huge container of strawberries over the weekend and there was no way I was going to get through them all before they go bad. I was just going to make sorbet, but then I started thinking about sherbet. Seriously, the last time I had a bowl of sherbet, I was probably a teenager. As an adult, I’ve only enjoyed sherbet in the champagne punch I make which is totally awesome and is really the best way to enjoy sherbet. But, ok, a bowl of homemade strawberry sherbet also sounds pretty good to me.

The cool thing about sherbet is that it is a happy medium between ice cream and sorbet. No eggs yolks or heavy cream needed, but with some low-fat milk, you get a nice fruity treat with a touch of creaminess which makes it a great, lower fat option for when you are craving a frozen treat! Oh, and I still had a ton of strawberries left so I made sorbet anyway! I’ll post that recipe next week!

Strawberry Sherbet

Prep Time: 10 minutes

Yield: 4-6 servings

Ingredients

2 cups hulled strawberries, fresh or frozen
2 tsp. lemon juice
2 cups low-fat milk
1/4-1/2 cup sugar or sugar substitute

Instructions

Place strawberries in a food processor or blender and puree until smooth. If you do not want the seeds, pour the mixture through a mesh strainer and into a bowl. Otherwise, just pour the puree directly into a bowl.
Stir in the milk, lemon juice, and sugar (adjust amount to reach desired sweetness). Refrigerate at least 2 hours (if not overnight) until the mixture is thoroughly chilled.
Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.

http://eat-drink-love.com/2012/03/strawberry-sherbet/

Overnight Oats

March 14, 2012 by Stephanie

You know what sucks? When your internet stops working.

Yeah, it really stinks. It’s like I have no idea what to do with myself. Between grad school and blogging, I should have my laptop surgically attached to my body! Our modem has been acting up at home lately and finally yesterday, it just decided to stop working. WAHHHH!! What will I do with myself when I get home from work later today?! Can’t do bloggy things, can’t shop, can’t find more articles for my dissertation, can’t read all of the latest celebrity gossip. Yes my friends, my life is so exciting. I know you’re jealous. I guess until it’s fixed, I will just cook, watch even more garbage tv than I usually do, and maybe read a book (remember those things?!).

But, while I do have access at work and have a few extra minutes, I am going to share my latest breakfast obsession with you. When it comes to breakfast, I MUST have it every morning. Like for real. I HAVE to have breakfast. And during the week especially, I usually just want a bowl of cold cereal. I freaking love cereal. I crave a bowl of cereal every morning. And while I do enjoy oatmeal, it has that whole hot thing going on so it’s not always what I am craving.

Enter overnight oats. Overnight oats are basically oats soaked in milk and/or yogurt overnight in the fridge and come morning, you have a bowl of deliciousness waiting for you. Overnight oats are an acquired taste for some given the fact they are a cold and the texture is different than hot oatmeal, but I find that with a little tweaking, you can find a recipe that you will enjoy. Come morning, all you have to do is mix in your favorite toppings. Overnight oats are so insanely easy to make and it’s barely a recipe because really, what you mix in with your oats is totally up to you! I am giving you my basic recipe, but the oats, the milk, and the yogurt are your base and from there, the possibilities are endless!

Overnight Oats

Prep Time: 5 minutes

Serving Size: 1

Ingredients

1/2 cup rolled oats
1/3 cup skim milk (can also use soy or almond milk)
3/4 cup regular or greek yogurt (plain or flavored)
1/2 tsp. cinnamon
pinch of salt
1 tbs. nut butter
1 tbs. honey
fruit of your choice

Instructions

Combine the oats, milk, yogurt, salt, and cinnamon in a bowl and mix together until well-blended. Cover and refrigerate overnight.
Stir in the honey and nut butter. Mix in or top with fruit of your choice! If the oats seem too thick, add more milk. If they are too liquidy, then add less milk the night before.

Notes

Other suggested mix-ins: nutella, chia seeds, flax seeds, brown sugar, sugar (or sugar substitute), agave nectar, graham crackers, chocolate syrup,

http://eat-drink-love.com/2012/03/overnight-oats/