Apparently, you can freeze mushrooms. I find this out from my oh-so-savvy mother who showers me with extra food from time to time, being the single* gal that I am. Mom and dad live in the country, where their neighbors have an overabundance of produce. Luckily, I can cash in on fresh eggs, fruits, and veggies. This time, mushrooms.
I like mushrooms. They can add a nice flavor to many different dishes. However, I don’t use them all the time. And all too often, I have purchased fresh mushrooms, with great cooking intentions, only to pitch them out when they’ve gone bad.
But not this time! Mom told me to saute’ them in some olive oil, bag them, and freeze them for later.
And I did. I cracked open some organic extra virgin olive oil and set to business tonight. After several rounds of slicing and sauteing, I had one ziplock bag of “cooked” mushrooms. Currently, they are in the freezer, ready to be used. I wonder how they will keep until then. Here’s to hoping!
*I use the term “single” rather loosely; only because my boyfriend lives an hour away, and most of the time I am “single” in the alone sense of the term. Pity me.
I’m a breakfast eater. While it’s mainly scrambled eggs and a banana every day for me, I love any kind of breakfast food, any time of the day. Pancakes? Yes! Bacon? Yes!
And since I am also a runner, I find myself eating two breakfasts when I’m in training. One first thing in the morning, and another simple breakfast a couple of hours later. Glutton, I know. I typically make muffins or scones and freeze them, taking one out each morning. By the time I get to work and I’m ready to eat again, it’s thawed!
So when I read Jess’ recipe for breakfast bars, I immediately wanted to make them!
Easy Breakfast Bars
2 cups oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup oil (Seemed like a lot so I started with 1/4 cup and add a little bit more based on consistency)
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg (I used 1/4 tsp)
1 tsp vanilla
1 cup dried fruit (optional – I didn’t have any dried fruit, so I used coconut flakes)
1/2 cup sliced almonds (optional – I used pecans but you could also add pumpkin seeds, sunflower seeds, extra fruit, or any other nuts)
peanut butter (optional-not in the original recipe, but I added a couple of decent spoonfuls)
I suppose honey could also be added or substituted in the recipe. As can many alternative ingredients.
Mix all ingredients together in a large bowl
Spread in a rectangular shape on a pan
Bake on 350 for 15-20 minutes
Cool and cut