Melissa Coleman's Blog, page 6

Wild Rice Soup

I was going to tell you all about wild rice. About the time Kev’s grandma, who grew up in Minnesota, gave us a small packet as a gift after we were newly married. Rice? Thank you? I didn’t realize what a gift it was then. I was going to tell you about this sacred grain that grows wild by Minnesota lakes and streams, harvested then and now by members of the Ojibwe Nation. I was going to tell you how the cost of a tiny packet matches the richness of flavor. It’s worth a splurge. I was going to tell you about all that…

And then life turned upside down in a week. Schools closed and so did our grocery store around the corner and the restaurant we ordered take-out from last Friday, from a virus we could all see coming. Rule #1: never run upstairs in a scary movie. This time though, it’s best to run upstairs and stay upstairs. And maybe make some wild rice soup too.

When I started working on this recipe late last year, using mostly pantry staples, like I normally do, I had no idea how timely it would be. Cooking is hard enough. Cooking with depleting resources during a quarantine is an entirely different beast. While this wild rice soup is pantry friendly, you may have to get creative with whatever is left in yours. I left a couple of substitution suggestions in the recipe notes. If you get swappy, will you leave a note in the comments with how you made it work?

About Wild Rice Soup

If you’re from Minnesota, there’s a good chance you grew up on Wild Rice Soup. If not, it’s akin to Chicken Noodle Soup, with wild rice standing in for the beloved noodle. But it’s not just any rice. Wild rice is deep in color and nutty and earthy in flavor, composed of other enticing flavors I don’t have the words for. It’s something all of its own. For now, any rice will do. But when the clouds part and the stores open, try wild rice. I should mention the consistency of this soup. It’s thinner than most, not thickened by a flour paste or a roux. In fact, it’s not thickened at all unless you count the splash of cream that goes in at the very end, pulling all the flavors together. I guess you could call this lightened up Wild Rice Soup, but that communicates that you’re missing something. There’s nothing missing about it.

Loaded with carrots, potatoes, onions, these are the things you can count on to tide you over in the weeks that follow, plus a handful of peas from the freezer, dried herbs from the drawer, and water from the sink. As for the milk and cream, well, hopefully there’s a little bitta that left in the house for a couple bowls of soup.  

I usually like to leave you with something happy and uplifting here. A cheers of some sort. But today I’m going to honor my tangled up mix of emotions, and yours too, by holding my words. They seem to be as sparse as our fresh produce drawer. 

Print

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Wild Rice Soup




Cook Time: 25 min.

Total Time: 25 min.

Yield: 4-6 servings







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Description

This Wild Rice Soup, composed mostly of pantry staples, is a little thinner than most, not thickened with a flour paste. I like it best this way. For simple measuring, use a liquid measuring cup for everything except the dried herbs. For those, use a 1/2 teaspoon for minimal tools to clean afterwards. See notes below for substitutions.

Ingredients

1 tbsp. olive oil

1 c. sweet onion diced (about half a large onion)

2 1/2 tsp. kosher salt, divided

1 1/2 c. thinly sliced carrots (about 2–3 large carrots)

1 1/2 tsp. dried thyme

3/4 tsp. dried sage

1/2 tsp. dried basil

a couple cracks of pepper

5 c. water, plus more as needed

3/4 c. wild rice, rinsed

1 1/4 c. russet potatoes diced into 1/2″ cubes (about 1 medium potato)

1 c. pulled rotisserie chicken (or boiled chicken)

1 c. whole milk

3/4 c. frozen peas

1/4 c. heavy cream

Instructions

In a dutch oven or stock pot over low heat, add oil and diced onion, plus a pinch of the measured out salt. Sauté for about 5 minutes or until translucent, not browned. Meanwhile, prepare the carrots. I like to use this tool for slicing.
Add in the carrots, thyme, sage, basil, pepper, and another couple pinches of salt. Stir to evenly coat before pouring in the water and wild rice. Bring to a simmer for about 10 minutes. Meanwhile prepare the potatoes and chicken.
Add in the potatoes, chicken, milk, peas, and remaining salt. Simmer for an additional 10 minutes or until the rice and potatoes are cooked through.
Finish by stirring in the heavy cream. Taste and add additonal salt and pepper as needed.








Notes

To omit chicken, add diced mushrooms in with the onions. Leftover celery? Add that in while the onions sauté too.

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Rosemary Orange Irish Soda Bread

How do you hold tradition? With careful, stern hands or with fiddling and curiosity and a little bit of this and that? We’re asking ourselves the same questions about the cabin. How much do we tinker with and how much do we preserve. And if you read any forums on Irish Soda Bread, you’ll hear the same questions, though it sounds more like yelling. “My Aunt Peg would never put baking powder in her soda bread. It’s soda bread for heaven’s sake!” I tinkered and I yielded, to curiosity and tradition, landing somewhere in between to create this Rosemary Orange Irish Soda Bread. What a moderate thing to do.

Though, this Rosemary Orange Irish Soda Bread is anything but moderate in flavor and texture. It’s rooted in tradition and adjusted by curiosity and the voice of a tiny 6-year-old saying, “Just a teensy bit more sugar, Mom,” until we got it just right.  

For the sake of tradition, I kept the flour, baking soda, salt, and buttermilk composition, despite rarely buying buttermilk. Always leaving behind a half-unused bottle, I often opt for a milk and yogurt or milk and vinegar combo instead. 

I broke with tradition by adding sugar, butter, an egg, and plenty of orange zest, currants, and rosemary. And, since it’s best served same day, I scaled the size of the loaf down to a smaller batch to match. I only wear one ring on my wedding ring finger, too. I just hope you can all forgive me. 

Somewhere between a scone and a loaf of crusty bread, it’s crusty and craggy exterior yields a soft and subtle interior flecked with tiny sweet currants, bright spots of orange, and earthy shards of rosemary. Serve with a shmear of butter if you must. I must. 

I’m saving my sorries for the necessaries. Because if this Rosemary Orange Irish Soda Bread is wrong, I don’t want to be right. (PS—if you find yourself with extra buttermilk, try these tender buttermilk biscuits or this Italian Cream Cake.)

Print

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Rosemary Orange Irish Soda Bread




Prep Time: 10 min.

Cook Time: 45 min.

Total Time: 55 minutes

Yield: 4-6 servings







Print Recipe
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Description

A slightly non-traditional, lightly sweetened, Rosemary Orange Irish Soda Bread. Its crust, craggy crust lends a soft, scone-like interior. If this is wrong, I don’t want to be right.

Ingredients
WET

1/2 c. buttermilk (Kalona Buttermilk is my favorite)
1 large egg, cold
1 tbsp. orange zest (about 1 orange)

DRY

2 c. unbleached all-purpose flour, plus more for shaping
1/4 c. pure cane sugar
1 tbsp. fresh rosemary, roughly chopped (see storage tip below)
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 tbsp. unsalted butter, cold
heaping 1/4 c. dried currants

Instructions

Preheat the oven to 375°F, and line a baking sheet with parchment paper or a Silpat. Set aside. 
Combine the wet ingredients in a liquid measuring cup and whisk together.
In a large bowl, prepare the dry ingredients. Whisk together the flour, sugar, rosemary, baking soda, and salt. Cut the butter into thin shreds and combine into the flour mixture either with a pastry knife or by rubbing the butter into the flour until it resembles a coarse, crumbly meal.
Pour in the wet ingredients, and stir together with a fork. Once it’s nearly combined, stir in the currants. Turn the dough out onto a lightly floured surface, also flouring your hands as a barrier to the dough. Press dough out, cut in half, and stack a couple times until all the little bits are incorporated. 
Shape the dough into a round, about 5″ wide and 3″ tall, patting the exterior with a very light coat of flour. Place on the prepared baking sheet. Cut an X in the middle, about 1/2″ deep. Bake for about 45-50 minutes, tenting with foil at the 35-40 minute mark to prevent over browning. Loaf is ready once golden, a tooth pick comes out clean from the center, and a knock to the bottom is hollow. Remove from oven. 
Allow to cool until warm before serving, about 20-30 minutes. Best served same day. Leftover bread can be thinly sliced, toasted at 400°F for 5 minutes on each side, and turned into crackers. 








Notes

If your dough is too dry, add a splash of buttermilk to bring together. Too wet? Add flour.

Did you make this recipe?

Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha

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Post Sources: Plate | Blue Knife | | Marble Butter Bell | Ceramic Bowl

Kitchen Tip 
How to Store Rosemary

Wrap fresh rosemary in a damp paper towel or cloth. Place in an airtight jar and store in the fridge. Dampen cloth as needed. 

 

The post Rosemary Orange Irish Soda Bread appeared first on The Faux Martha.

Introducing: The Minne Stuga

I have a big, little secret to share with you. Not just to tell you, but to share with you. An invitation of sorts. To a place and a space that’s become quite special to me, to us. A place they call “Up North” around here, known for its breathtaking beauty and superior shores with craggy coastlines and wild woods. If you’re from Minnesota, it’s a place you probably intimately know and love. And if you’re not from here, like us not so long ago, I’d like to invite you over or up or down, but especially away.

A year or two ago, in the midst of the same ole conversation and the collective yearn for more less in our life, we started looking up, to an unkempt place free of digital distraction and full of wild. A place to canoe on a lake and let bread rise on the counter and make coffee the slow way. A place to read a whole book and play a long game. A place to get lost and then found, to be bored and get inspired. A place to listen to the bonfire crackle, the crickets chirp, the birds sing, the tall trees whistle, and the big cats howl. A place to spot the big dipper, the sly fox, and the morel mushroom. A place to disconnect and reconnect. A place to make and a place to share—with you.

Late last July, we found her between the tall winding woods and the Gunflint Trail, perched on Devil Track Lake in Grand Marais, MN, and snatched her up as fast as we could (a huge thanks to Anderson Realty). She’s a chalet-frame, one part chalet and a couple parts A-Frame. Her cedar-clad walls hold a nostalgic, warm fragrance and tell a story we’ve only begun to piece together from the hidden handwritten notes and the leftover kitchen spoons from a time before us. I’m so excited and so nervous, to take on the daunting design responsibility of preserving her essence while updating her amenities. Her name: The Minne Stuga (the mini-stoo-guh).

We’re working with Taiga Design to carefully restore this beauty. We’re also partnering with a handful of our favorite Minnesota companies to outfit her. I guess you could call this a big Minnesota hug, one that we hope to extend to you just as soon as the dust settles. Consider this your first invite to come up and get away. Available for rent late fall-ish of 2020. In the meantime, you can enter her pearly wood gates on the world wide web below.

Video Tour

Take a 5-minute video tour of her in all her green carpet glory.

Picture Tour

Take a 30-second picture tour of her in all her green carpet glory.

We can’t wait to share more of her with you soon.

The post Introducing: The Minne Stuga appeared first on The Faux Martha.

How to Put a Dinner Salad on the Table Every Night

When I mention that we eat a dinner salad almost every night, M-F, I get furrowed brows and lots of hows? No one asks why, because most of us know, because most of us are looking for simple ways to get more vegetables into our day and into the bellies of our tiny humans. But how? I once heard a simple vegetable wisdom. It goes like this: If you want to get more vegetables into mealtimes, especially with kids, start with them. Fill up on them first.

This post was created in an ongoing partnership with Roth Cheese, makers of handcrafted alpine-style cheeses made in Wisconsin. This month I’m playing with Roth Flavor Ups Blue Cheese Crumbles. These convenient, single-serve cups preserve freshness and reduce food waste.

So we did and we do. About a year or two ago, we started starting most meals with the vegetable, with a salad, like a first course. Courses sound fussy and fancy. I agree. But this dinner salad is neither of those things. In order to make it extra doable, to make it actually happen, I have a couple rules for myself: no chopping or grating. Just tossing and crumbling. Rules are just parameters for creating, for executing, for pulling off an idea. Figure out what yours are, where your tipping point is, and stay within those boundaries. 

In branding, they say to create an expectation and meet it again and again and again. Dinnertime isn’t so different. With this rhythm, there’s a little less negotiating, a little less dread, and not as much complaining around vegetable-eating from the tiniest among us. Once we finish our salad, we move on to the rest of the meal, usually sitting on a hot pad off to my right, Kev’s left, which is something to look forward to, something to expect, if you’re 6. 

Let’s break this down to doable.

How to Put a Dinner Salad on the Table Every Night

Main rule: Keep it super simple (KISS) when composing a dinner salad. It’s a side salad, meant to go on the side, not stand in as the main meal. Let it be that. To compose, stick to these 4 components: loose leaf greens, house dressing, crumbly cheese, and crunchy sprinkles.

LOOSE LEAF GREENS

Stock your favorite loose leaf salad greens. Think spring mix or arugula, greens that need no special preparation, chopping, or washing. (See below for storage tips.)

HOUSE DRESSING

Make a homemade, house dressing at the start of the week (or month). Think like a restaurant here and have a house dressing recipe or two in your back pocket. I typically keep one homemade dressing around the house at a time. Our current dressing: Red Wine Vinaigrette. (See below for the recipe.)

CRUMBLY CHEESE

Pick your favorite crumbly cheese for added texture and tang. Think Roth Flavor Ups Blue Cheese Crumbles, Roth Chèvre Goat Cheese, or another crumbly cheese (like feta) that can crumble under the weight of your fingers. Crumble on the whole salad or serve on the side. The beauty of using a crumbly cheese is that no grating is necessary. No extra dirty dishes. You can also crumble to taste preferences. We’re a house divided over here. Surprise, surprise. Kev is so happy about these single-serve cups. Now he can have his Blue Cheese on a daily basis at home. NOTE: The Flavor Ups come in a pack of 3 and stay fresh in the fridge for several weeks.

CRUNCHY SPRINKLES

Top with nuts or seeds. Think something crunchy and salty. We spring for salted sunflower seeds almost every time. Keep your preferred crunchy sprinkles stocked in the pantry.

EXTRAS

Anything extra is, well, extra. Add as time permits. Grate carrots, slice green onions, sprinkle with dried or thinly sliced fresh fruit to change things up, as the season permits, when the fridge has a little extra.

Dinner Salad Tools

I keep a couple trusty tools around to help pull this off, most notably the mixing bowls also used at salad shops. They’re lightweight, easy to wash, and store. I have 5 of the same size.  

5 Qt. stainless steel mixing bowl 
A sturdy whisk
Everyday salad tongs (mine are thrifted)

Tips for Crispy Greens Throughout the Week

I can hear your question. But how do you keep your greens fresh throughout the week? Here are a couple of things to try. 

Buy the freshest greens at the store. I vary between boxed and bulk lettuce, whichever looks the crispiest on that particular day at the store. Trust your eyes.
Remove any wet, decaying greens right away as they’ll take down the whole lot. 
Store greens in a bag with a paper towel or produce keeper container to keep moisture build-up away from the greens. 
Try storing in different areas of your fridge to find the best results. Our fridge has cold spots, which causes the greens to freeze and thaw and wilt. 

Happy house salading (if you’re into that sort of thing)!

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House Dinner Salad with Red Wine Vinaigrette




Yield: 1/2 c. dressing







Print Recipe
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Ingredients
Red WineVinaigrette

3 tbsp. red wine vinegar

1/2 tbsp. honey

1/4 tsp. finely minced garlic

1/4 tsp. kosher salt

a couple cracks of pepper

6 tbsp. olive oil

Salad

loose leaf greens

sunflower seeds

crumbly cheese (like Roth Flavor Ups Blue Cheese Crumbles, Roth Chèvre Goat Cheese, or feta)

a couple cracks of pepper 

Instructions

At the start of the week, make the vinaigrette in the large salad bowl. Add all the vinaigrette ingredients except for the olive oil. Whisk to combine. (NOTE: I like to use my microplane zester to finely mince the garlic in this recipe.) Add in the oil and whisk until emulsified, until the oil and vinegar have become one. Leave enough dressing in the bottom of the bowl for the salad that night, pouring off the rest in a jar. Store at room temperature for up to a month. Feel free to double or triple the recipe, making once a month. 
To the salad bowl, add the greens, just enough for one sitting. Using salad tongs, gently toss to thoroughly coat the greens in the dressing. Taste, adding more as needed. Top with sunflower seeds, crumbly cheese, and a couple cracks of fresh pepper. 















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Roth cheeses can be found in your grocer’s deli case and online via Instacart and Amazon Fresh. To find Roth Flavor Ups Blue Cheese Crumbles near you, head this way for the store locator.

The post How to Put a Dinner Salad on the Table Every Night appeared first on The Faux Martha.

Nordic Winter Garland

If you walk by our house on any given winter night, the house flickers with wood-scented candles curated by our inhouse candle man, Kev, with hanging battery-powered candles curated by our inhouse mom, me, with the gas fireplace, too. If you read any articles or posts on how to hygge in the winter, how to cozy, they’ll tell you to light candles and drink something warm. Nighttime rituals. But what about the daytime? I’ve made it my job to add a little merry to our indoor winter decor this year with these wreaths and this Nordic Winter Garland. Maybe you need a little extra merry too?

How to Make a Simple Nordic Winter Garland
What you’ll need to make a 15-foot garland

24 White Yarn OR Felted Wool Balls (about 1.75″ round)
Scissors
2 packs of multi-size wooden beads
Large eye thick sewing needle

Step 1

Make 24 pom-poms using this method, 3 fingers thick, cut into about 1.75″ balls. This is something to make over several days. OR start with felted wool balls.

Step 2

Cut a 20-foot piece of yarn. You can also tie together several strands as you go. Tie a single loop around the pom pom on one end of the yarn. If using wool balls, with the needle threaded through the yarn, poke straight through the center of the ball. Then add 5 wooden beads on to the needle (small, medium, large, medium, small). Push beads towards the pom-pom.

Step 3

Then tie another single loop around the pom-pom to secure it into place. There’s no need to double knot here. (Or, if using a wool ball, thread the needle straight through the ball.) Add beads in the same pattern, and repeat until ending with a pom-pom or felt ball.

Step 4

Simply hang the Nordic Winter Garland by draping over a mirror, a chalkboard, or wherever you see fit.

Nordic Winter Garland AS SEEN AT THE NORDIC WINTER PARTY

Image Credit: Sage E Imagery
If you like this Nordic Winter Garland, you might also like:

Indoor Winter Wire Wreath

DIY Tassel Garland 
Modern Farmhouse Dining Room
Nordic Winter Party 2020
How to Throw a Nordic Winter Party
Neutral Nordic Wallpaper
Winter Minimalist Wardrobe
Tres Leches Hot Chocolate
Hygge Rituals

The post Nordic Winter Garland appeared first on The Faux Martha.

Indoor Winter Wire Wreath

It was the first week back at school, back at work, post-holidays, and I was on the couch nursing the bug I managed to get after dropping everyone off at the airport. I was in need of adding a bright spot to our house, for the rest of winter, in place of the downed Christmas decorations leaving bare walls, that could also stand in as decor for the Nordic Winter Party. Were we moving? No. In fact, we were just settling into our long winter lap, the most significant 4 months of winter. Let there be light by way of an Indoor Winter Wire Wreath, I wished. And there was. 

And there was because of Pinterest. Because of this wreath tutorial from my friend Erin of Francois et Moi, who actually lives just down the highway, way closer than a web address suggests. I adapted Erin’s wreath idea, spray painting the hoop matte black, adding greenery in an asymmetrical layout, and swapping out real candles for those mom candles. You know the ones? They’re battery operated and turn on and off with a remote. And even have a goofy flicker mode that I always use. Those. I spent a whole day (on the couch) trying to convince myself to go the real candle route. I just couldn’t get the dripping wax, falling candle, fire out of my head. Minneapolis Mom just wanted to add a little light to winter, the newspaper article would start out. Fire-proof mom candles for the win.

Here’s what you need to make an Indoor Winter Wire Wreath:

14″ Wire Hoops
Matte Black Spray Paint
Battery Powered Candles with Clips
Camel Leather Lace
Eucalyptus (Silver Dollar, Seeded, and Baby Blue)
Garden Shears
Floral Tape
Suction Cups or Removable Hooks

Instructions

1. Spray paint wire hoops black and allow to completely dry before assembly.

2. Add a baby blue stem first, off to one side, attaching to the hoop with floral tape and trimming as needed with the garden shears. Wrap stem slightly up the side of the hoop to help bring your eye up. Add another twig off to the same side, varying the length and placement.

3. Next, add in a seeded stem and a silver dollar stem to add a bit of asymmetry and change of texture. Floral tape is forgiving. Play and reassemble as needed.

4. Add leather lace, cutting to the desired hanging length (20″ at minimum for a 14″ hoop). Tie tightly to the hoop in a way that the end of the lace points to the outside of either side of the hoop to help prevent sliding.

5. Clip-on the fire-proof candle to the middle of the hoop.

6. Hang either on a wall or window. Light as needed for the gloomy, dark days and evenings of winter. Note: The eucalyptus dries beautifully. No additional maintenance required.

Here’s to adding light to the dark days.

Indoor Winter Wire Wreath as seen at the Nordic Winter Party

Image Credit: Sage E Imagery
If you like this Indoor Winter Wire Wreath, you might also like:

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The post Indoor Winter Wire Wreath appeared first on The Faux Martha.

Blueberry Spelt Pancakes

I miss the good ole days, the days where I’d test a recipe over weeks, if not months, and post it when it was ready, when it was just right. I’d test it on Saturday mornings, when we’d eat it for breakfast, not 6 times in a row over the course of a Monday and Tuesday, a speed I learned when recipe testing for a cookbook. I started testing these Blueberry Spelt Pancakes with crushed walnuts on the underneath side sometime last year, like the good ole days, over slow Saturday and Sunday mornings. 

11, almost 12, years into marriage, knowing each other for 16, with our second babe on the way, we’ve been reminiscing about the good ole days, as if they were only good. Memories are weird like that, editing themselves along the way, for posterity, for survival, survival of the happiest.

The good ole days. I’m not sure I like what it implies. That these days, our right-nows and tomorrows, will never be as good as our yesterdays. We didn’t mean to say it or imply it, but we did. I hope we don’t believe it, but we do. We do because we’ve said it. We do because it’s become a narrative, a common colloquialism, repeated in our storyline.

And it shows up for me every other day when it comes to blogging. I miss the good ole days of blogging like I miss a vacation once it’s over. Bad. I miss posting a recipe 3 months after first testing it. I miss the algorithm-free feeds and the pre-google analytics days. I miss when I worked for free, paid zero taxes on this blog, and mostly lost money (if you add up all the ingredients spent to test recipes, which I never did). I miss the days where no one would think to label me as an expert, expecting more from me than I expected of myself. I miss the days where Instagram was instant, and Nashville was my yellow-toned filter. I miss the days when I never considered SEO or repeating the same keyword one too many times in a post in hopes of getting my work seen on the world wide web. Blueberry Spelt Pancakes. Blueberry Spelt Pancakes. Blueberry Spelt Pancakes. I miss those days.

But implying that those days were only good would be inaccurate—to the yesterdays and the tomorrows. I worked all the time then, even though I would never, no never, label blogging as work, working my full-time job during the day, chasing the light to shoot a recipe on the weekend or after work, and testing and retesting whenever I got the chance. I’d cry big tears on the way home from work, wishing my moonlight would be my daylight someday. One day. I was on Instagram all the time. I was a purist about it all, believing it must be instant to whatever was happening in real life, believing it was more authentic this way. The funny thing though, I was living my real life with a phone in front of my face, impeding the view right in front of me. While I met a lot of friends there, I was also absent in my offline life.

The good ole days. They’re good and bad, hard and horrible, beautiful and balmy, complicated and simple. They’re everything, all at once, just like our today’s and tomorrow’s.

Truth is, I prefer testing a recipe over weeks instead of days. Truth is, nothing is stopping me from doing just that, only an edited memory and a narrative I started believing. Because these are the days, the yesterdays, and tomorrows. Do with them what you need to. I’m talking to myself here. But if I could make a suggestion, I hope these Blueberry Spelt Pancakes fill your breakfast table sometime soon.

A little diner around the corner from us calls these pancakes Wally Blue’s. Kev came home raving about them one day, so I started working on a recipe that would work in our kitchen. A recipe without buttermilk, because we never have it. A recipe with frozen wild blueberries for all the days that blueberries aren’t in season in Minnesota. A recipe with spelt flour because it’s high in protein, that, and I seem to be adding it to every recipe lately. A recipe for Kev, who is right in front of me at the breakfast table with Hal to his right. These are the days with a pile of Blueberry Spelt Pancakes in front of us, nearly expired plain whole milk yogurt, a Costco-sized bottle of maple syrup, and a POP container of shredded coconut. “Snow sprinkles” as we call them. They’re best on everything.

Print

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Blueberry Spelt Pancakes with Walnuts




Prep Time: 10 min.

Total Time: 10 min.

Yield: 12 5" pancakes







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Description

These Blueberry Spelt Pancakes are inspired by a diner around the corner from us. They call them Wally Blue’s. A blue pancake with crushed walnuts on the underneath side, it makes perfect sense. The pancakes are light and nutty and fruity and just right for the weekend and made without buttermilk, which I never seem to have.

Ingredients
Wet

3 tbsp. unsalted butter, melted

1 1/4 c. whole milk

2 tbsp. white vinegar

1 large egg, room temperature

Dry

3/4 c. spelt flour*

3/4 c. all purpose unbleached flour

2 tbsp. pure cane sugar (see note below)

1 tsp. baking soda

1/2 tsp. kosher salt

3/4 c. frozen wild blueberries

1/4 c. crushed walnuts

Instructions

Prepare the wet ingredients. In a small saucepan, melt butter on low until half melted. Set aside to continue melting and cooling. Meanwhile, measure the milk in a liquid measuring cup. Add in the vinegar, and set aside to curdle. 
Prepare the dry ingredients. In a large mixing bowl, whisk together all the dry ingredients except for the blueberries and walnuts. Set aside. 
To the cooled butter, whisk in the egg until evenly combined (see egg tip below). Slowly pour the egg mixture into the curdled milk, whisking continually until evenly combined. Add the wet ingredients into the dry ingredients, gently whisking until almost combined and some flour clumps remain. Using a spatula, fold in the frozen blueberries until just combined, no further. Allow the batter to rest for about 5 minutes.
While the batter rests, preheat a cast iron griddle on medium-low heat. Before cooking, lightly spray the surface with a neutral oil, adjusting the heat as needed. Fold the batter gently 1-2 times more to incorporate. Using a 2-ounce spring release scoop (about 1/4 cup), add pancake batter to the griddle. Lightly sprinkle each pancake with crushed walnut. The pancake is ready to flip once bubbles begin to appear on the surface, pancake thickens, and the edges begin to cook. (See notes for heat adjustments.) Flip and allow pancake to continue cooking undisturbed. Gently press center to test doneness as if you were checking a chicken breast. It should be mostly firm when ready. Stack cooked pancakes on a plate until ready to serve. 
To serve, top with warmed maple syrup. We take our pancakes with a huge dollop of plain whole milk yogurt too.








Notes

Tip: to bring your eggs to room temperature more quickly, set them in a bowl of warm water.

Getting your cooking surface heat just right is the key to making great pancakes. Too low of heat will keep the pancake from rising to their potential, leaving a gummy, uncooked texture. Too high of heat will cause the exterior of the pancake to burn before the insides cook through. Of course every cooking surface is different, so it will take a bit of trial and error and modification to your kitchen to achieve the perfect pancake. If using cast iron, which I prefer, know that it maintains heat really well once preheated. By the end of cooking, I’ve typically reduced the heat on my griddle to accommodate the heat wave. Look for cues from the pancake and adjust.

*Spelt flour is an ancient grain with a higher protein content than most traditional wheat flours sold in grocery stores. It has a light nutty flavor. I’ve been baking with it the last 6 months or so and have fallen in love with it.

I like my pancakes barely sweet and finished with maple syrup to my liking. If you prefer your pancakes on the sweeter side add an addition 1-2 tablespoons of sugar to the recipe.

Did you make this recipe?

Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha

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If you like these Blueberry Spelt Pancakes, you might also like:

Make Ahead Banana Coco Carrot Muffins
Fluffy Yogurt Pancakes
Whole Wheat Waffles
Whole Wheat Pancakes
Swedish Pancakes

The post Blueberry Spelt Pancakes appeared first on The Faux Martha.

Nordic Winter Party 2020

Melissa, stay focused. I tell myself. Maybe just stick with recipes or design or writing. You’re all over the place. Or don’t. The or don’t seems to keep winning, as if I have no control over what I do. (I do.) Because we just threw a party, hosting the first annual Nordic Winter Party in the Twin Cities, hopefully the first of many. These parties have happened before on a very, small intimate scale, and the consensus after each is that we need more things like this in winter. More low-key, merrymaking gatherings to look forward to. Places to connect with something warm to drink and cozy to eat. 

photography credit
The beautiful photos from the Nordic Winter Party were captured by Jennifer of Sage E Imagery. You can also find her work on Instagram.

Because winter in Minnesota is long and dark. It’s snowy and beautiful, isolating and cold, cozy and magical. It’s the best part of living life this far north, and it’s the hardest part too. Coincidentally, this party landed towards the end of the gloomiest January on record in Minnesota since 1963. It felt like a thick balm and a warm ray of cozy. It felt absolutely worth it.

We gathered in the beautiful Studio 125 space on a late January afternoon. We played and we talked and we listened and we shared and we made something from nothing with no other objective than to pause and gather.

And add a bright spot to the long, dark days of winter.

A Note of Thanks

It shouldn’t go without saying: Ideas like this don’t just happen, especially at the hands of a type B person like myself, who gets stuck in a cloud of ideas and lost in a list of to-dos. Kimberly, who works alongside me here at The Faux Martha, coordinated another faux idea into a real one. There aren’t enough thank you’s for the work she does. Thank you, too, to Kate of Wit & Delight and the Studio 125 team who hosted us in their space. I also owe a huge thank you to Minnesota-made Minnetonka Moccasin and Faribault Woolen Mill Co. who partnered with us to make this event doable and the tickets affordable. If that wasn’t enough, they generously wrapped everyone in cozy slippers and warm wool scarves.

Nordic Cookie Decorating

The afternoon started with two different merrymaking activities. We decorated Nordic Gingerbread Cookies with simple dot patterns on Cocoa-Cardamom Rye cookies, my new favorite cookie made by Quince. (This cookie is on my to-recreate list.) I filled these compostable ziplock bags with icing ahead of time, made a little decorating idea template, and wore my Nordic sweater dress for additional cookie decorating inspiration.

Nordic Origami Star Making

If you weren’t decorating cookies, you were folding paper into a Nordic Origami Star with Erin of Francois et Moi to hang at home. I first fell in love with making these stars from Erin after a string of canceled school days last year. They’re so simple (once you get the hang of the folds) and look stunning hanging or sitting on a shelf.

Kate’s Talk

We ended the afternoon listening to Kate of Wit & Delight speak candidly on Seasonal Affective Disorder (SAD), on working and depression, on life as it is, not as it seems, wrapping up with a Q&A. The questions and conversations were open and honest and vulnerable. It was such a beautiful culmination, honoring the hard parts of life while infusing it with bright things like good food, a beautiful paper star, and delicious cookies. Isn’t life always both/and? It’s both snowy and beautiful, isolating and cold.

(You can read more of what Kate talked about here.)

Food and Drink

Brooke, who I met a lot of years ago on Instagram, and her team at Quince catered the afternoon. We sent her a rough menu idea, and she made magic from it. In fact, I’m still thinking about the food that looked like a work of art and tasted like my kind of comfort food. Vegetarian Swedish Meatballs with lingonberry jam and sprouts; open-faced toasts with butter, radishes, and teeny tiny eggs; smoked salmon toasts; wild rice latkes with a parsnip puree; Swedish almond tarts with red currants; toasted brown butter lemon meringue tarts; and the most beautiful Scandinavian charcuterie board.

Frenchie Cocktails generously provided the pink bubbly. I was able to try my friend Emily’s ready-to-drink cocktails just before getting pregnant, and, oh my gosh, they are so good. I’ve been serving this drink the last couple of months when guests come over since I don’t have my normal cocktail supplies stocked.

Emily, who I first met through blogging when we both lived on the east coast, and her husband Joel are also the creators of Vikre Distillery, my favorite Minnesota-made spirits. Their Boreal Juniper Gin shows up in the Frenchie Cocktail, alongside sustainably certified rosé wine, a gently floral rosé liqueur, and tart lemon juice. She is a master of flavor. Emily dolled up each glass with a short pour of homemade blood orange syrup, garnished with either a dried orange or rosemary sprig. (8.5 more weeks till I can partake again. Who’s counting?)

Decor

Studio 125 is absolutely stunning all on its own. So I kept the decorations simple and wintery with lots of flickering candles, natural wood candle holders, moss from parties past, eucalyptus from Trader Joe’s, lit wire wreaths, a wooden beaded garland, and lots of Nordic origami stars. I’ll post about the wintery DIY garland and wreaths soon.

Faribault Woolen Mill Co. added an extra layer of cozy with their throws and pillows.

What a beautiful day in January this was. Not from the space, which is incredibly beautiful, or from the wreaths barely hanging onto the windows by way of suction cups. It was beautiful from the people, the conversations, and the connections. I feel so grateful to have played a small part in this collaborative event. To many more Nordic Winter Parties and to finding ways to add bright spots in the longest string of gloomy days. I’m here for it.

Thank you again to Jennifer from Sage E Imagery who captured this afternoon so beautifully. There’s magic in your lens. You can also find her work on Instagram.

If you liked the Nordic Winter Party, you might also like:

How to throw a Nordic Winter Party at home.
Make vegetarian Swedish Meatballs.
Make a Nordic Origami Star. 
Decorate Nordic Cookies.

The post Nordic Winter Party 2020 appeared first on The Faux Martha.

Pinch of Yum Studio Kitchen and Dining Room Reveal

I’m pretty bad at goodbyes. I’m also the last one to leave every party or gathering. Wrapping things up isn’t my forte. I’m best at lingering. As I watch the cursor blink, blink, blink, bumming a desk space at the studio as I write this post, I’m having trouble wrapping up this project too. The Pinch of Yum Studio, a project that began 6 months ago, has come to an end. I’ve learned so much, mostly learning how much I’ve yet to learn. What is it they say—the more you know, the less you really know? And yet, I’m so proud of what we created. And proud, too, that I took my own advice, to play, and figure out where The Faux Martha is headed in the future. OK, without any further awkward lingering at the front door, come on in. I’d love to walk you through the Pinch of Yum Studio Kitchen and Dining Room reveal, where the magic happens, especially that magic green sauce. (PS—Here’s the office tour in case you missed it.)

A note of thanks
A huge thank you to IKEA®, who furnished a good chunk of the studio, from the offices to the kitchen, which was amazing as I was already using their products in the design. IKEA is a registered trademark of Inter IKEA Systems B.V. The views, ideas and opinions expressed here are my own. Note: Affiliate links are used throughout. 

You can’t really appreciate an AFTER without taking a quick glance back at the BEFORE. Look at how far we’ve come! Above is the space when I walked into the project. They had already raised the roof ceiling and added interior window openings (you know, the hard stuff).

Then I came in and created mood boards first and then design renderings of each of the spaces (the much easier stuff, in my opinion). And, with a lot of highly skilled contractors (not me), patience, and hard work, we pulled it off. We pulled it off! I’m still in a bit of disbelief.

Kitchen

I won’t rehash all the design plans and thinking for the kitchen and dining room. You can read that here. Onto the big reveal! Going with pitch-black cabinets felt a little bold and risky for the kitchen design, but I absolutely love how these matte IKEA Kungsbacka cabinets (made from plastic bottles) look in the space. Stunning. They add the perfect amount of visual weight to all the white walls and heavy black accents in the space as if it was always meant to look this way.

While I love to put together an IKEA shelf or five, I left the kitchen to the professionals. You know, to keep oranges from rolling down and off the counters. Everything is level in here! Speaking of, the IKEA install teams were amazing. I highly recommend the added expense. The cabinets took 1.333 days (!!) to build and install, while the counters went in in a couple of hours. (By the way, it took me a whole day to build this.) There was surprisingly little lag from purchase to install, maybe 2 weeks for each, and this was right around Thanksgiving, too. It’s really hard to pull off a kitchen install that fast.

Visual Aesthetic: Naturally Neutral—bright whites accented with blacks, greys, natural creamy creams, and warm wood tones.

Paint Colors: Extra White in flat from Sherwin Williams.

Laminate Flooring: Cambridge from Karndeen

SOURCES
Vadholma Island | Markfrost Pendants | Recycled Glass Jug | Kungsbacka Cabinets | Törslev Runner | Luftig Venthood | Shelving (custom) | Saxborga Glass Jars with Cork Lid | Fascinera Chopping Board | Copper Kitchen Aid Mixer | Glass Carafe with Cork Lid

The free-standing Vadholma Island is nice and weighty, adding seating, shelving, and chopping space, and can also slide out of the way when needed, making this space transient to their ongoing, changing needs.

SOURCES
Vadholma Island | Nordviken Stools | Faux Fur | Dinera Serving Bowl | Markfrost Pendants | Kungsbacka Cabinets | Bagganäs Pulls (installed with the washers) | Frosty Carrina Quartz Countertops | Counter-depth Studio Fridge

As you can see above, the kitchen U’s a bit. The upper shelf bends the entire shape of the studio kitchen, helping to bring continuity to this open format, no upper cabinet layout, while also contributing some easy-to-reach storage space. I’m a bit iffy on open shelving for the home kitchen. But, in a studio kitchen, one that gets a whole lot of everyday use, it makes sense to have a place to display ingredients and tools within arms reach, in the same way you’d keep pens out on your desk. With as much cooking that happens in this space, there’s no time for dust build-up.

We ended up forgoing a backsplash to save money and decision-making brain space, instead painting the space below the shelving a semi-gloss sheen, which is both wipeable and stain-resistant. Should they decide to add a tile backsplash down the line, it’s an easy addition. PS—can you spot the dishwasher? It’s just to the left of the sink. We used a panel ready dishwasher and put a Kungsbacka cabinet front on it.

SOURCES
Kungsbacka Cabinets | Bagganäs Pulls (installed with the washers) | Frosty Carrina Quartz Countertops | Törslev Runner | Vardagen Dish Towel | Hovsta Framed Horse Art | Fulltalig Candlesticks | Segersjön Soap Dispenser | Norrsjön Sink | Faucet | Smääta Chopping Board | Sinnerlig Glass Container with Cork Lid | Glass Containers

I love the minimal pulls we landed on. Actually, I had to make a last-minute swap out. I had planned to use these pulls, but they were out of stock. So I grabbed these Bagganäs Pulls and had them omit the round washers they came with, ending up with the happiest of accidents. I left the Pinch of Yum team a little gift on the counter, too—a Faux Martha poster for the days when your brain can’t remember how many teaspoons are in a tablespoon or cups in a pint and clipped the print to a $2 clipboard.

SOURCES
Kungsbacka Cabinets | Bagganäs Pulls (installed with the washers) | Frosty Carrina Quartz Countertops | Dinera Serving Bowl | Equivalent Art | Clipboard | Shelving (custom)
Kitchen Costs

Now to the nitty, gritty juicy details. How much does an IKEA kitchen with install cost? I tallied it all up and we came in under $10k, which blew my mind for a 14′ x 11′ kitchen.

IKEA Cabinets: $3,685

IKEA Cabinet Pulls: $82.70

IKEA Cabinet Install: $1,558

IKEA Quartz Counters + Install: $4,045.50

TOTAL $9,371.20*

*This does not include appliances, custom shelving, electrician, plumber, and drywall repair costs. We also started with a newly remodeled empty space, so there were no demo or kitchen removal costs.
Dining Room

Sharing space with the kitchen is the dining room that doubles as a meeting space, entryway, welcome area, and coat rack for guests. The Ekedalen Table easily extends for extra seating. It’s ultra-sturdy and simple enough to assemble, even while pregnant. Though, these Odger Dining Chairs win for easiest assembly. Hal can attest.

I love the flexibility of the hooks in the area, functioning as you’d expect while also creating a space to lean artwork. Breaking up the space like this also allowed us to add a muted pop of color to define the dining space, without having to paint entire walls in this open-format layout. This application also helped to visually balance the black cabinets.

Paint Colors: Extra White in flat and Homburg Grey in flat from Sherwin Williams.

You know the part in Fixer Upper where Chip brings the kids over to the house for pizza as a family before they leave to let Jo finish up the space? Kev and Hal ate a couple dinners at that table, after school and work, helping me do some heavy lifting, ladder climbing, and furniture assembly. It was just like the movies show. I broke the news to Hal that we were officially done designing the studio. We. I don’t know who was sadder. Pinch of Yum team, you have a budding employee. Her current perks: she’s a really good picky eater taste tester, great at putting together IKEA furniture, and asking lots of questions. Lots and lots of questions.

SOURCES
Ekedalen Extendable Table | Odger Brown Dining Chairs | Gottorp Pendant with cord set | Kubbis Hooks | Fulltalig Candlesticks | Bild Flower Posters | Hovsta Frames | Additional Artwork (from previous studio) | Hanging Basket

I turned in my keys and called Kev on the way home to tell him how strange it is to own a project, own it in the figurative sense, and then let it go. There’s an odd sense of loss wrapped up in finishing this project, and maybe my questions about the future are wrapped up in this goodbye too. Did I find all the answers I was looking for? Some but not all. I got a text with a picture of the team cooking in the kitchen. The space is getting used just as it was intended, and that makes me very happy.

Here’s to playing—in life, in work, and in the kitchen. And here’s to also leaning into something new without all the answers. You might just pull it off. And, if you don’t, the value of playing in the middle, of sorting through your questions, is so valuable. I always seem to find good answers this way, even the ones I don’t want to hear.

TO SEE ALL PINCH OF YUM STUDIO POSTS, HEAD THIS WAY > 

The post Pinch of Yum Studio Kitchen and Dining Room Reveal appeared first on The Faux Martha.

Toasted Golden Oatmeal

I fell in love with a little prepackaged turmeric oatmeal cup on a trip to Seattle. Kev and I ate it in our hotel room every morning to save money. He’d bring up filtered water from the workout room, 3 floors down, where I swear I heard weights dropping to the ground at 5am. Bump, bump. Bump, bump. Bump, bump. We were still on central time, awake before the hotel and the city, before the sun and the birds.

I’m sorry to anyone who stayed in Hotel Theodore sometime in October of 2018. The bumps you heard in the early morning were not the romantic bumps. No. It was him and the weights in the workout room at 5 am.

Something delicious came from that trip and those extra early mornings—a recipe for Toasted Golden Oatmeal made with turmeric, cinnamon, ginger, and pepper. Loosened with creamy coconut milk. Sweetened with a generous glop of honey, sliced bananas, and whatever granola you have on hand. Best news of all, it’s a fraction of the price of that little prepackaged cup we fell in love with. Now that’s romantic.

How to Make Toasted Golden Oatmeal
Step 1

Melt butter or oil of choice. Add the oats and spices, toasting to bring out all the bright flavors.

Step 2

Add water and simmer on low. Note: water to oatmeal ratios vary depending on the thickness of the oat. See product packaging for guidance. I’ve been loving the thick and toothsome oats from Fresh Thyme lately, found in the bulk section. They never turn to mush and manage a beautiful nutty flavor. The oat is thicker than the traditional old fashioned oats sold in the cereal aisle but not as thick as steel cut.

Step 3

It’s ready when the water has absorbed and the oatmeal is creamy, revealing the bottom of the pan when stirred.

Step 4

Loosen toasted golden oatmeal with coconut milk. Sweeten with honey and sliced bananas. Top with everything but the kitchen sink: nuts, seeds, coconut shreds, granola, and cacao nibs. Serve that golden goodness.

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clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-30 {
-webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%);
clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-40 {
-webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%);
clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-50 {
-webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%);
clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-60 {
-webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%);
clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-70 {
-webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%);
clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-80 {
-webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%);
clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-90 {
-webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%);
clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); }

.tasty-recipes-nutrition ul {
list-style-type: none;
margin: 0;
padding: 0; }
.tasty-recipes-nutrition ul:after {
display: block;
content: ' ';
clear: both; }

.tasty-recipes-nutrition li {
float: left;
margin-right: 1em; }

.tasty-recipes-plug {
text-align: center;
margin-bottom: 1em;
display: -webkit-box;
display: flex;
-webkit-box-align: center;
align-items: center;
-webkit-box-pack: center;
justify-content: center; }
.tasty-recipes-plug a {
text-decoration: none;
box-shadow: none; }
.tasty-recipes-plug a img {
width: 150px;
height: auto;
margin: 5px 0 0 8px;
display: inline-block; }

@media print {
.tasty-recipes-no-print,
.tasty-recipes-no-print * {
display: none !important; } }


.tasty-recipes {
border: 5px solid #666677;
margin-top: 6em;
margin-bottom: 4em;
}
.tasty-recipes.tasty-recipes-has-plug {
margin-bottom: 1em;
}

.tasty-recipes-plug {
margin-bottom: 4em;
}

.tasty-recipes-print-button {
display: none;
}

.tasty-recipes-image-shim {
height: 69.5px;
clear: both;
}

.tasty-recipes-entry-header {
background-color: #666677;
color: #fff;
text-align: center;
padding-top: 35px;
padding-bottom: 1.5em;
padding-left: 2.5em;
padding-right: 2.5em;
}

.tasty-recipes-entry-header.tasty-recipes-has-image {
padding-top: 0px;
}

.tasty-recipes-entry-header .tasty-recipes-image {
float: none;
text-align: center;
transform: translateY(-115px);
margin-bottom: 1em; /* Decide if we need this */
}

.tasty-recipes-entry-header .tasty-recipes-image img {
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
border: 5px solid #666677;
height: 150px;
width: 150px;
display: inline-block;
}

.tasty-recipes-entry-header h2 {
font-size: 2em;
font-weight: 400;
text-transform: lowercase;
margin-bottom: 0;
text-align: center;
color: #fff;
margin-top: 0;
padding-top: 0;
padding-bottom: 0;
}

.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: -115px;
}

.tasty-recipes-entry-header hr {
border: 1px solid #b7bbc6;
background-color: #b7bbc6;
margin-bottom: 1em;
margin-top: 1em;
}

.tasty-recipes-entry-header div.tasty-recipes-rating {
text-decoration: none;
border: none;
}

.tasty-recipes-entry-header .tasty-recipes-rating:hover {
text-decoration: none;
}

.tasty-recipes-entry-header div.tasty-recipes-rating {
font-size: 1.375em;
display: block;
}

.tasty-recipes-entry-header .tasty-recipes-rating p {
margin-bottom: 0;
}

.tasty-recipes-entry-header span.tasty-recipes-rating {
margin-left: 0.25em;
margin-right: 0.25em;
color: #fff;
}

.tasty-recipes-entry-header .rating-label {
font-style: italic;
color: #b7bbc6;
font-size: 0.6875em;
display: block;
}

.tasty-recipes-entry-header .tasty-recipes-details {
margin-top: 1em;
}

.tasty-recipes-entry-header .tasty-recipes-details ul {
list-style-type: none;
margin: 0;
}

.tasty-recipes-entry-header .tasty-recipes-details ul li {
display: inline-block;
margin-left: 0.5em;
margin-right: 0.5em;
font-size: 1em;
line-height: 2.5em;
color: #fff;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 1em;
margin-top: 0.6em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}

.tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
}

.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
fill: #ffffff;
}

.tasty-recipes-entry-header .tasty-recipes-details .author a {
color: inherit;
text-decoration: underline;
}

.tasty-recipes-entry-content {
padding-top: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-buttons {
margin-bottom: 1.25em;
margin-left: 1.25em;
margin-right: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-buttons:after {
content: ' ';
display: block;
clear: both;
}

.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 50%;
display: inline-block;
float: left;
box-sizing: border-box;
}

.tasty-recipes-entry-content .tasty-recipes-buttons a {
text-transform: uppercase;
text-align: center;
display: block;
color: #fff;
background-color: #666677;
font-size: 1em;
line-height: 1.375em;
padding-top: 1em;
padding-bottom: 1em;
font-weight: bold;
margin-top: 0;
border: none;
border-radius: 0;
text-decoration: none;
}

.tasty-recipes-entry-content a img {
box-shadow: none;
-webkit-box-shadow: none;
}

.tasty-recipes-entry-content .tasty-recipes-buttons a:hover {
background-color: #979599;
text-decoration: none;
}

.tasty-recipes-entry-content .tasty-recipes-buttons img {
vertical-align: top;
}

.tasty-recipes-entry-content .tasty-recipes-buttons img.svg-print,
.tasty-recipes-entry-content .tasty-recipes-buttons img.svg-pinterest {
height: 1.25em;
margin-right: 0.375em;
margin-bottom: 0;
background: none;
display: inline-block;
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap:first-child {
padding-right: 0.625em;
}

.tasty-recipes-entry-content .tasty-recipes-button-wrap:last-child {
padding-left: 0.625em;
}
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 100%;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap:nth-child(2) {
padding-top: 1em;
}
}

.tasty-recipes-entry-content h3 {
text-transform: uppercase;
font-size: 0.75em;
color: #979599;
margin-bottom: 1.5em;
}

.tasty-recipes-entry-content h4 {
font-size: 1em;
padding-top: 0;
margin-bottom: 1.5em;
margin-top: 1.5em;
}

.tasty-recipes-entry-content hr {
background-color: #eae9eb;
border: 1px solid #eae9eb;
margin-top: 1em;
margin-bottom: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-description,
.tasty-recipes-entry-content .tasty-recipes-ingredients,
.tasty-recipes-entry-content .tasty-recipes-instructions,
.tasty-recipes-entry-content .tasty-recipes-keywords {
padding-left: 1.25em;
padding-right: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-description p {
margin-bottom: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients h3 {
clear: none;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ul,
.tasty-recipes-entry-content .tasty-recipes-instructions ul {
list-style-type: none;
margin-left: 0;
margin-bottom: 1.5em;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ul li,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li {
margin-bottom: 0.625em;
list-style-type: none;
position: relative;
margin-left: 2.5em;
line-height: 1.46;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li:before {
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 0.5em;
width: 0.5em;
display: block;
content: ' ';
left: -1.25em;
top: 0.375em;
position: absolute;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ol > li,
.tasty-recipes-entry-content .tasty-recipes-instructions ol > li {
list-style-type: none;
position: relative;
margin-bottom: 1em;
margin-left: 2.5em;
line-height: 1.46;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ol > li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ol > li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: -1.25em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 0.1875em;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients li li,
.tasty-recipes-entry-content .tasty-recipes-instructions li li {
margin-top: 0.625em;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients li ul,
.tasty-recipes-entry-content .tasty-recipes-ingredients li ol,
.tasty-recipes-entry-content .tasty-recipes-instructions li ul,
.tasty-recipes-entry-content .tasty-recipes-instructions li ol {
margin-bottom: 0;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
margin-left: 0;
}
}

.tasty-recipes-entry-content .tasty-recipes-equipment {
padding-left: 1.25em;
padding-right: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipe-video-embed ~ .tasty-recipes-equipment {
padding-top: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-notes {
padding: 1.25em;
background-color: #edf0f2;
}

.tasty-recipes-entry-content .tasty-recipes-notes ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-notes ul {
margin-left: 0;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
background-color: #fff;
padding-left: 1.5625em;
padding-right: 1.5625em;
padding-top: 1.25em;
padding-bottom: 1.25em;
position: relative;
-webkit-clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
margin-bottom: 1.5em;
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-left: 2.5em;
}
.tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-entry-content .tasty-recipes-notes ul li:before {
content: 'i';
display: block;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.3em;
width: 1.3em;
font-size: 0.75em;
line-height: 1.3em;
text-align: center;
color: #fff;
position: absolute;
left: 1.167em;
top: 1.9em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol > li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: 2em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 2em;
}
}

.tasty-recipes-entry-content .tasty-recipes-notes p:last-child {
margin-bottom: 0;
}

.tasty-recipes-entry-content .tasty-recipes-other-details {
background-color: #edf0f2;
padding: 0 1.25em 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-other-details ul {
color: #666677;
display: flex;
flex-wrap: wrap;
font-size: 0.85rem;
justify-content: center;
list-style: none;
margin-bottom: 0;
}

.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
margin: 0 0.5rem;
list-style: none;
}

.tasty-recipes-entry-content
.tasty-recipes-other-details
ul
li
.tasty-recipes-label {
font-style: italic;
}

.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
fill: #666677;
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 1em;
margin-top: 0.6em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}

.tasty-recipes-entry-content .tasty-recipes-keywords {
background-color: #edf0f2;
padding-bottom: 1em;
padding-top: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-keywords p {
font-size: 0.7em;
font-style: italic;
color: #979599;
margin-bottom: 0;
}

.tasty-recipes-entry-content .tasty-recipes-keywords p span {
font-weight: bold;
}

.tasty-recipes-nutrifox {
text-align: center;
margin: 0;
}

.nutrifox-label {
background-color: #edf0f2;
}

.tasty-recipes-nutrifox iframe {
width: 100%;
display: block;
margin: 0;
}

.tasty-recipes-entry-content .tasty-recipes-nutrition {
padding: 1.25em;
color: #666677;
}

.tasty-recipes-nutrition .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
font-weight: 400;
}

.tasty-recipes-nutrition ul {
text-align: center;
}

.tasty-recipes-nutrition li {
float: none;
display: inline-block;
line-height: 2em;
}

.tasty-recipes-entry-footer {
background-color: #666677;
padding-top: 1.5625em;
padding-bottom: 1.25em;
padding-left: 2.5em;
padding-right: 2.5em;
text-align: center;
}

.tasty-recipes-entry-footer .tasty-recipes-footer-content {
display: inline-block;
}

.tasty-recipes-entry-footer img {
width: 65px;
}

.tasty-recipes-entry-footer h3 {
color: #b7bbc6;
font-size: 1.25em;
line-height: 2.25em;
margin-top: 0.5em;
margin-bottom: 0.125em;
padding: 0;
line-height: 1em;
}

.tasty-recipes-entry-footer p {
margin-bottom: 0;
color: #fff;
font-size: 0.75em;
}

.tasty-recipes-entry-footer p a {
color: #fff;
text-decoration: underline;
box-shadow: none;
border-bottom: none;
}

.tasty-recipes-entry-footer:after {
content: ' ';
display: block;
clear: both;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-footer h3 {
margin-top: 0.5em;
margin-bottom: 0.5em;
}
.tasty-recipes-entry-footer {
text-align: center;
}
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-footer img {
float: left;
}
.tasty-recipes-entry-footer h3,
.tasty-recipes-entry-footer p {
margin-left: 90px;
clear: none;
text-align: left;
}
}

/* Print view styles */

.tasty-recipes-print-view {
font-size: 11px;
background-color: #fff;
}

.tasty-recipes-print-view .tasty-recipes-print-button {
display: inline-block;
}

.tasty-recipes-print {
padding: 0;
font-size: 11px;
}

.tasty-recipes-print-view .tasty-recipes {
margin-top: 1em;
}

.tasty-recipes-print .tasty-recipes-entry-header {
background-color: inherit;
color: inherit;
padding-bottom: 0;
padding-left: 1em;
padding-right: 1em;
padding-top: 1em;
}

.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-image {
float: right;
transform: none;
}

.tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: 0;
}

.tasty-recipes-print .tasty-recipes-entry-header h2 {
color: inherit;
margin-bottom: 0.5em;
}

.tasty-recipes-print .tasty-recipes-entry-header hr {
display: none;
}

.tasty-recipes-print .tasty-recipes-entry-header span.tasty-recipes-rating {
color: #000;
}

.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul {
padding: 0;
clear: none;
}

.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li {
line-height: 1.5em;
color: #000;
}

.tasty-recipes-print
.tasty-recipes-entry-header
.tasty-recipes-details
.detail-icon {
display: none;
}

.tasty-recipes-print .tasty-recipes-entry-content img {
max-width: 50%;
height: auto;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ul
li,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ol
li {
margin-bottom: 0.25em;
line-height: 1.1;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ul
li,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ol
li {
margin-bottom: 0.5em;
line-height: 1.1;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ul
li:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ul
li:before {
top: 0.3em;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ol
li:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ol
li:before {
top: 0;
}

.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-top: 0;
padding-bottom: 0;
background-color: #edf0f2;
clip-path: none;
}

.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-notes
ul
li:before {
top: 0;
clip-path: none;
margin-bottom: 0.5em;
}

@media print {
.tasty-recipes-print .tasty-recipes-entry-footer img {
display: none;
}
}

.tasty-recipes-print .tasty-recipes-source-link {
text-align: center;
}






Toasted Golden Oatmeal




Cook Time: 6 min.

Total Time: 10 min.

Yield: 1 serving







Print Recipe
Pin Recipe




Description

A cozy toasted golden oatmeal recipe for the depths of winter, laced in turmeric, full of anti-inflamatory properties. Sweeten with honey and banana and a sprinkle of granola if you have it on hand.

Ingredients
Oatmeal

1/2 tbsp. butter or oil of choice

1/2 c. FreshThyme Grainery Oats*

1/2 tsp. ground cinnamon

1/4 tsp. ground turmeric

1/8 tsp. ground ginger

1/8 tsp. kosher salt

a couple cracks of pepper

1 c. water

Toppings

coconut milk

honey, to taste

sliced banana

granola

nuts and seeds 

Instructions

Make the oatmeal. In a small saucepan, melt butter or oil over medium-low heat. Add the oats, spices, salt, and pepper. Stir to toast for 1 minute.
Add in water. Bring to a low simmer, and cook until creamy and oats are plump, about 4 minutes, stirring occasionally. Add to a bowl.
Add the toppings. Loosen oatmeal with coconut milk to desired consistency. Sweeten with honey to taste. Top with everything but the kitchen sink: sliced banana (for added sweetness), granola, nuts, and seeds. 








Notes

*These particular oats are thicker than your typical old fashioned oat but not as thick as steel-cut. Water and cook-time will vary depending on the type of oat used. See packaging for water to oat ratio as well as cook time.

To make vegan: use coconut oil instead of butter and maple syrup in place of honey.

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