I took a regular wheat oat bread recipe and used museli in place of the oatmeal.
The museli mix I used contains sunflower seeds, almonds, dried apple, dried cranberry, raisins, coconut, pumpkin seeds and rice crisp to make a very flavorful bread that makes amazing avocado toast and peanut butter sandwiches.
2 cups boiling water
1 cup museli breakfast mix
1/2 cup brown sugar
1 tablespoon honey
4 tablespoons butter
2 1/2 teaspoons table salt
1 tablespoon cinnamon
1 packet yeast
1 1/2 cup wheat flour
4 cups bread flour
Combine boiling water, museli, sugar, honey, butter, salt and cinnamon. Stir and allow to cool to 110 degrees. (~10-15 minutes)
Add yeast and incorporate flour one cup at a time. Knead until smooth ~10 minutes. Place in a greased bowl and rise for 60 minutes or until doubled.
Divide for two smaller loafs or leave as one larger loaf.
Shape bread and rest another 30 to 40 minutes before placing in the oven.
Bake at 350 for 35 to 40 minutes. Tent with aluminum after 25 minutes if needed.
A lot of people are unaware the word chai literally means ‘tea’ so ordering a ‘chai tea’ is essentially ordering a ‘tea, tea’ but what you get is ‘spiced’ tea or ‘masala’ chai.
Generally in the winter I switch from drinking coffee to drinking spiced tea. I have a really hard time finding a place that serves a good chai. I really enjoy Bangalore Rose Chai from Enjoyingtea.com but alas I ran out. I also enjoy a good sweet coconut ginger tea with vanilla and coconut milk. Instead of reordering I got the chance to ask the magical question…
Can I make my own?
The answer is yes.
What is in chai? Some, but not all of these things:
milk (I find milk alternatives blend better with the flavors)
sugar or maple syrup
Additional ingredients I found and tried
Recipe? Well now. That’s a bit harder, your nose and taste buds will tell you.
There are so many ways to make spiced chai, because people all have different tastes so dont be afraid to experiment and write your own recipe.
It doesn’t matter if you have the whole or powdered version of the spice or some of both, that is completely ok. Using the internet to look up dozens of Masala Chai recipes let’s call the following ingredients the core of the recipe, nearly every recipe I looked at had these ingredients, the quantities and extra additional ingredients surrounding them can change drastically from recipe to recipe… but we have to start somewhere? right?
Actually that lead me somewhere interesting but I wasn’t the right place, not all chai is the same… I went back to square one and looked at the ingredients list of the chai I drink the most and make up amounts of those ingredients, and then tried mixing them around until I was happy with the result.
Using your smallest sauce pan start with about 2.5 – 3 cups of water brought to a simmer and three tablespoons of loose leaf black tea. or a few tea bags. If like me your smallest sauce pan is being used then you may do this via the microwave in a pinch.
My base chai recipe:
2.5 cups water
3/4 cup Almond milk
1.5 Tablespoons black tea (Behora Assam)
1/4 Teaspoon cinnamon
10 black pepper corns
1/4 teaspoon cardamom
2 thin slices ginger
1/2 teaspoon vanilla
1/4 teaspoon corriander
3-4 tablespoons sugar, white granulated
Ok, you could totally stop there if you feel lost but for the adventurous spice users. I find smelling the steam and then smelling the individual spices helps me decide what to add. Once you decide then add in small amounts and taste your way to the correct amount but make sure to write it down.
Let the spices and the tea simmer for about 5 minutes add 1 or even 2 cups of milk, sugar/maple syrup/ vanilla once removed from the heat. steep for a few brief minutes.
Pour though a strainer (or maybe a coffee filter for powdered recipes) to separate the tea and spices.
Add oil to pan, saute red pepper flakes and garlic until fragrant. about 20-30 seconds. Add curry powder and stir and cook for a minute or so. Add two tablespoons of coconut milk to a teaspoon of corn starch and mix well and set aside. Add the rest of the coconut milk to the pan along with the lemon zest, soy sauce and sugar. Bring to a simmer and let cook for several minutes. Not all coconut milk is the same and a good coconut milk will turn into a nice thick sauce while some remain more liquid, they both taste the same in the end. Remove from heat and add basil, I used some frozen basil cubes for mine.
Curried Fried Potato Salad = comfort food
2 tablespoons Avocado oil or other high heat oil
1 large russet potato, diced into small bite sized cubes
1 shallot, diced
1/4 cup cashews, toasted
1/2 cup coconut curry sauce, heated
Heat oil in pan, add potato and onion and cook until crispy and browned, about 10 minutes.
One the side toast the cashews in a pan and set aside (Essentially you are making breakfast potatoes.) Once cooked remove from pan to a bowl, add the toasted cashews on top and pour 1/4 – 1/2 cup coconut curry over the top depending on serving size.
Then the next day I also made Curried Chicken Rice from the same batch of coconut curry
1 cup of dry rice
1 1/2 cup water
1/4 cup cashews, toasted
1 left over chicken breast, diced into 1/2 inch pieces
1/2 cup peas
1/2 cup coconut curry
1 avocado, diced
Make the rice. While it is cooking chop the chicken breast, toast the cashews in a dry pan, prepare the peas depending on if they are canned or frozen. When the rice is done cooking, mix the rice, cashews, chicken and fully combine, then fold in the peas(gently if they are soft). Mix in diced avocado directly to the serving bowl just before being served.
This is a hot process soap with a moderate water discount using the following recipe:
rice bran 5%
shea butter 5%
I blended bay rum with vanilla fragrance, I didn’t try much for a design here as it’s going to darken quite a bit due to the vanilla. I did not do a fluid HP. I sort of smooshed this down into the mold and banged it on the table for a while. I superfated this with the shea butter. I really like the rustic look of hot process soap.
Here is the color transition over a month, I was expecting to get a little darker discoloration from the vanilla than this, perhaps it will get there in time.
If you are not using a stick blender I recommend getting one of the cheap ones, but if you are hand mixing make sure you mix it for several minutes, rest, mix, rest, mix some more. I have had a few hand mixed lotions fail to fully emulsify because I thought I had mixed it enough.
I’ve tried a few different variations but this one seems to be my favorite. I prefer Argan oil over jojoba, avocado and hemp seed oils and I prefer nettle over cucumber, lotus and carrot. I’m just going to put my favorite things together into one conditioner. This recipe will make 70 oz and fill 4 conditioner bottles.
1758 g distilled water
121 g BTMS-50
24 g DL-Panthenol
28 g nettle extract
28 g hydrolyzed oats
24 g Argan oil
.24 g fragrance (optional)
1% Preservative, I used Optiphen-ND
In a double boiler, melt BTMS-50 and Argan oils together.
In a mixing bowl heat the distilled water to 150 degrees. Whisk the DL-Panthenol into the water and mix until dissolved.
Add the melted BTMS and Argan slowly to the distilled water while whisking constantly. Using a stick blender, blend in 5 second bursts until well combined. Add the nettle extract, Hydrolyzed oats, fragrance and preservative, blending again as you add each. The preservative should be the final ingredient added. Once all ingredients are added blend in bursts for 1 or two minutes.
Using a pH test strip, test the conditioner, you will want it in the 5-6 range, you can bring the number lower by adding a small amount of citric acid dissolved in distilled water, blend it all again and retest.
Once the pH is to your liking then continue to blend in bursts every 5- 10 minutes until the temperature drops below 120 degrees and it has started to thicken slightly. You want to pour it into bottles before it thickens too much which can make for a messy pour. To prevent condensation let the bottles sit without the lids for several hours, until they are room temperature, before caping.
It’s become fairly easy to order infused butters, I selected a few that were lip safe and made some samplers to try out. The cranberry and the green tea do not have any flavor or scent in the final product but the coffee and orange scents come through quite strong.
This is a lip balm micro batch recipe. It makes 3 standard lip balm tubes.
For my lips balms I did a combination of cranberry/green tea, a combination of orange/green tea and one with just coffee butter. The orange/green tea was by far the best.
3.5 grams candellila wax
5.5 grams lip safe infused butter
1.75 grams sweet almond oil
1.75 grams cocoa butter
.75 grams avocado oil
Melt all ingredients in a double boiler, heat gently and thoroughly. Pour into lip balm tubes. Cap once completely cooled.
This is one of the food items I miss the most from Las Vegas. The third on the list to be exact, after In-n-Out and Roberto’s Taco Shop is Capriotti’s. When there used to be one up the street I kept their number programmed into my phone. I love this sandwich so much that I never actually tried anything else on their menu ever. Though they have opened one in my state it’s too far away so here is how you make them.
Buy a good soft hoagie.. or work with what you can find in stores as I have done here.
Open up the bread without cutting all the way through and coat it with mayonnaise, then spread a layer of Cranberry sauce on top of that. then on one side place Leftover stuffing, on the other side place shredded roast turkey.
For me there is no substitute for plain freshly made cranberry sauce and it is incredibly easy to make. I prefer to use Clementines or Mandarin oranges , they sell them by the case this time of year. A splatter guard and/or lid is recommended specifically so you don’t have a ring of tiny red spots around your burner in the end. For straining, the cheesecloth method is a bit messy and cranberry is a pretty strong natural dye. With a wire mesh strainer you can just smoosh it about with a spoon for a while.
12 oz fresh cranberries
1 1/2 cup sugar
1/4 cup fresh squeezed orange juice
1/4 teaspoon orange zest (optional)
In a sauce pan, add all ingredients and mix well. Bring to boil and then reduce to a simmer, stir occasionally until the cranberries begin to break down. (4-5 minutes)
Once all of their skins have split and burst open use a potato masher and smash the cranberries into a sauce for 1-2 minutes more before removing from heat.
If you like the skin in your sauce then you are done, if you like it without lumps use a wire mesh strainer or cheesecloth.