I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.

Yummy, Crunchy, Creamy, and Chocolatey Breakfast

Only 357 calories for this healthy, delicious, satisfying, easy-to-make breakfast. Here’s everything you need to make it for yourself (or your loved ones!).

Cook Time

Ingredients

• 1/4 cup whole grain old-fashioned oats
• 1 tablespoon Malt-O-Meal
• 1 tablespoon crunchy peanut butter
• 1 teaspoon monk fruit sweetener
• 3/4 cup original unsweetened almond milk
• 1 tablespoon Ovaltine
• 1 banana, sliced

Instructions

1. In a tall-sided, microwave-safe bowl, combine oatmeal, Malt-O-Meal, peanut butter, sweetener, almond milk, and Ovaltine.
2. Place the bowl in the microwave and cook for 2 minutes on high setting.
3. While the oats are cooking, peel and slice the banana.
4. When the mixture is cooked, remove from microwave, stir to mix thoroughly. Add banana slices and stir again.
5. Let it cool at room temperature for 1-2 minutes, or until the desired temperature is reached. Enjoy!

Healthy

At a nominal 360 calories (depending mainly on the size of banana), this breakfast is a smart addition to any diet. It’s also high in fiber from the oats and bananas. Finally, the unsweetened almond milk and limited amount of sugar help to make this dish an even more diet-friendly, smart breakfast choice.

Delicious

It’s creamy, crunchy, full of texture from the oatmeal and Malt-O-Meal, and has the trifecta of chocolate, peanut butter, and bananas. What a heavenly flavorful way to start the day!

Satisfying

This breakfast is very satisfying because it’s full of fiber from the bananas and oats. in addition, the generous amount of peanut butter will help you feel full after you savor this hearty breakfast. You won’t be left wanting to hit the vending machine or dig through the refrigerator for a tide-me-over by mid-morning.

Easy to Make

One measuring cup, two measuring spoons, a butter knife, bowl, and microwave are all you need to measure, mix, and cook this couldn’t-be-much-easier breakfast.

Part of a Healthy Lifestyle

This breakfast is one I “invented” and started eating daily back in February 2021. It has three of my very favorite things in it: peanut butter, chocolate and bananas. So delicious!

The real bonus is that it doesn’t have a ton of calories in it and it keeps me satisfied until lunchtime. Getting full, staying full, and not eating a ton of calories was very important to me during that time frame because both my wife and I were trying to lose some weight.

When I started eating breakfast nearly every day, I was able to watch the pounds come off regularly and rapidly. This was, of course, in conjunction with plenty of exercise and a sensible, calorie-conscious diet throughout the rest of the day, every day, too. But getting started on the Malt-O-Oatmeal foot daily was absolutely key for me. And it worked: on February 1, 2021, I weighed 195; I reached my goal weight of 165 just three months later, on May 1, 2021. I have been maintaining my weight at or below 160 ever since.

Yummy, crunchy, creamy, chocolatey peanut butter banana Malt-O-Oatmeal has been a key part of a significant lifestyle change for me. Not only do I feel good, feel all over my body the positive effects of carrying less weight around, I enjoy a scrumptious, filling breakfast every day. If you give it a go, I'm sure you'll enjoy it, too.

Nutrition Information

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 greg cain

Comments

greg cain (author) from Moscow, Idaho, USA on August 01, 2021:

Sha Sha - got it! I will look up the crustless quiche, too. I think I'll be trying one, the other, or both of these pretty soon. I like kale and mushrooms as much as I like spinach, so I think this will work well with that combo. And copy all on the crust...I am well familiar! Haha! Hated to see regular pies go bye bye earlier this year, but all those high calorie carbs were killing me!

Shauna L Bowling from Central Florida on August 01, 2021:

Box, I just emailed the spinach hand pie recipe to you. The crustless quiche recipe I use is on Skinnytaste. I sub almond milk for 2% cows milk, but keep the half and half. I also mix up the veggies each time I make it so I don't get bored. Based on those changes, I recalculate the calorie content each time. Try it. I think you'll like it and won't miss the crust at all, especially when you see how many calories you save.

greg cain (author) from Moscow, Idaho, USA on July 30, 2021:

It seems to have shifted to something more regional, I guess, but we still get it here at most grocery venues. It would take me years to use a whole case! So, I can see why you don't order it anymore. Anyway, thanks for giving it a look, Brenda, and hope you get to try this receipt with maybe a substitute for the Ovaltine...

BRENDA ARLEDGE from Washington Court House on July 30, 2021:

I used to use ovaltine all the time, but the grocery here stopped carrying it ..i can order but I have to get a full case, so I got tired of doing it.

Of course back then I couldn't do the chocolate...but I could now.

Sounds delicious.

greg cain (author) from Moscow, Idaho, USA on July 30, 2021:

Sha Sha - I have Ovaltine in the house all the time! It's pretty amazing stuff; adds a ton of flavor in 1 tbsp of mix, and doesn't add a ton of calories. One of the Malt-O-Meal boxes we have is the chocolate kind, and I'm pretty sure they don't even make that any more. These blasts from the past are among the highlights of this great breakfast, but the peanut butter is THE highlight. I don't feel like I'm missing anything by using the almond milk, either. It is the perfect add to this breakfast. I find these days that almond milk does the trick for almost all the uses I have for that type beverage.

Congrats on your weight loss journey and tremendous success! I love hearing that! I love broccoli, asparagus, spinach and mushrooms, too, so I think the crustless quiche sounds simply amazing. Coincidentally, in coming days I am going to publish my recipe for Bamuka quiche, which is bacon, mushrooms and kale. I still use a crust, though, and limit the serving size. In that, too, I substitute almond milk for milk, cream, or 1/2 and 1/2 that I would have used in younger days. Again, more to follow.

I love the idea of making meals on Sunday. I used to do that when I was single and much younger. It was the best time saver ever. Your spinach and feta hand pies sound pretty damn good, too. I think I'd like to know how you do that.

Hope you give this recipe a try one day, and hope you like it. Like I said, it is a staple for me. I sometimes will have a couple eggs on top of this for a protein kick, but only if I'm going to get out for a bike ride.

Sha Sha - thanks to you for the great comment, as always, and for the great ideas for my own breakfast creations. Congrats to you, as well, on your own success with dropping some pounds. Keep up the great work, and have a wonderful weekend!

Shauna L Bowling from Central Florida on July 27, 2021:

Box, this recipe features two items I haven't seen in forever: Malt-O-Meal and Ovaltine. Talk about blast from the past!

I've been on a weight loss journey, too. I've lost over thirty pounds since the beginning of the year. Like you, I've found that the key to losing weight is to eat breakfast each morning and count my calories all day long. On Sundays, I do meal prep for my weekly breakfasts, which I take to work with me. Normally, I'll make a crustless quiche with broccoli or asparagus or spinach and mushrooms. I, too, substitute unsweetened almond milk for low-fat cow's milk. It's delicious and satisfying. This past Sunday I made spinach and feta hand pies and froze them individually. I have enough for eight breakfasts, so I may even be able to skip the breakfast part of my meal prep this weekend.

I just may have to give this recipe a try. Thanks for sharing and congrats on your weight loss!

greg cain (author) from Moscow, Idaho, USA on July 23, 2021:

Thanks, Sankhajit! I think it's really good, too, and hope others have opportunity to enjoy. If you try it out one day, please let me know what you think! Have a blessed weekend.

Sankhajit Bhattacharjee from MILWAUKEE on July 22, 2021:

nice post...its delicious.

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Lora - yes, it is vegan, and I do think it's pretty delicious. More proof that things that taste good can also be good for you! Hope you do try it one day soon, and hope you enjoy it! Be well, and good to hear from you again.

Lora Hollings on July 22, 2021:

Wow, this recipe looks absolutely delicious. And made with all vegan ingredients too. I will definitely give this one a try. It has to be great and healthful with such good ingredients. Thanks for this recipe!

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Yes, Nithya, please do and let me know how it goes for you. I love it, still eat it most every day! Thanks for giving it a look.

Nithya Venkat from Dubai on July 22, 2021:

Thank you for sharing this delicious recipe, will try this out. So easy to make!

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Ms Dora - yes, it's pretty yummy, and truthfully, adding lots and lots of veggies and fruits to the mix, controlling portions, actually counting calories, etc. mad a huge difference. The math works, so we can eat a bit of pretty much anything we want, but we have to be sure to do it in moderation. Exercise is a good way to earn that little something extra every now and then.

Dora Weithers from The Caribbean on July 22, 2021:

Thank you for sharing. Amazed that you lost weight on such a yummy recipe. But you did mention exercise and responsible eating throughout the day. Sounds like a good, sweet life.

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Bill - none taken in the slightest. Haha! The cookie sounds pretty damn good to me, too. Maybe for my dessert tonight!

Bill Holland from Olympia, WA on July 22, 2021:

No offense, my friend, but I'm going to pass on this one...he said as he bit down on his chocolate chip cookie at 6:32 a.m.

See what you're dealing with here? A 72 year old teenager! lol

I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.

Flavorful and Hearty Sausage and Shrimp Gumbo

This recipe makes a flavorful pot of hearty gumbo. It’s not too spicy, but you can adjust that to your liking if spice is your thing. This is the perfect dish to serve over rice for a cozy winter warm-up—or you might even serve it at a rockin' summer social. Either way, it’s sure to be a hit with all your family and friends, and I’m betting they’ll ask you to make it again and again.

This sausage and shrimp gumbo recipe is super easy to make, too, particularly if you follow these few words of advice:

Pro Tip: Prep Everything First!

Prepare (cut, chop, mince, measure, etc.) all your ingredients first. If you start off making a roux and then turn away to chop celery, onions and green peppers, you might just end up with a do-over on the roux. When the recipe says to stir the roux constantly, you need to stir the roux constantly, meaning there won’t be time to turn away and chop veggies and sausage at that point. Additionally, once the roux is cooked to perfection, you’ll want to add the cut-up ingredients immediately . . . remember to gather and prepare (cut, chop, mince, measure, etc.) all your ingredients first!

Ingredients

• 1/4 cup butter, melted
• 1/4 cup flour
• 1 small yellow onion, diced
• 1 medium green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 package smoked sausage, bias cut, 1/4-inch slices
• 1/2 teaspoon red chili flakes
• 2 teaspoons Old Bay seasoning
• 1-2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 can diced tomatoes, mild
• 1 pound shrimp, frozen, peeled, deveined, tail-on
• 1 small bag okra, frozen (optional)
• 1 small container mushrooms, sliced (optional)
• 2 cups basmati white rice, cooked

Instructions

1. Prepare your ingredients. Dice the onion, chop the bell pepper and celery, mince the garlic (I personally buy and use minced garlic in a jar, but nothing beats freshly minced garlic, so, your call). Finally, bias-cut the smoked sausage into slices approximately ¼-inch thick. Set all these ingredients aside in bowls and other appropriate containers so they are ready to use when you’re ready to use them.
2. Make a roux. In a large Dutch oven or other pot, add melted butter and flour and cook over medium heat, stirring constantly until roux starts to turn a light, nutty brown color. This will take at least 5-10 minutes.
3. Add the onions, celery, bell pepper to the roux and stir. Continue to cook over medium heat for about 3-5 minutes, or until the vegetables start to soften and become lightly translucent.
4. Next, add the smoked sausage and stir until everything is mixed together.
5. Add chicken broth, garlic, red chili flakes, Old Bay seasoning, bay leaves, salt, pepper and Rotel tomatoes. Stir until all ingredients are incorporated. If you are going to use mushrooms, now is the time to add them to the liquid stew in the pot.
6. Bring the gumbo to a boil, then reduce heat to low. Simmer on low heat for 1 hour, and add shrimp and frozen okra (again, if you are going to use okra) about 15 minutes before serving.
7. Serve over prepared basmati rice and enjoy!

Step-by-Step Photo Guide

1. Prepare your ingredients. Dice the onion, chop the bell pepper and celery, mince the garlic (I personally buy and use minced garlic in a jar, but nothing beats freshly minced garlic, so . . . your call). Finally, bias-cut the smoked sausage into slices approximately ¼-inch thick. Set all these ingredients aside in bowls and other appropriate containers so they are ready to use when you’re ready to use them.

2. Make a roux. In a large Dutch oven or other pot, add butter and flour and cook over medium heat, stirring constantly until roux starts to turn a light, nutty brown color. This will take at least 5-10 minutes.

3. Add the onions, celery, bell pepper and garlic to the roux and stir. Continue to cook over medium heat for about 3-5 minutes, or until the vegetables start to soften and become lightly translucent.

4. Next, add the smoked sausage and stir until everything is mixed together.

5. Add chicken broth, garlic, red chili flakes, Old Bay seasoning, bay leaves, salt, pepper and Rotel tomatoes. Stir until all ingredients are incorporated. If you are going to use mushrooms, now is the time to add them to the liquid stew in the pot.

6. Bring the gumbo to a boil, then reduce heat to low. Simmer on low heat for 1 hour, and add shrimp and frozen okra (again, if you are going to use okra) about 15 minutes before serving.

7. Serve over prepared basmati rice and enjoy!

© 2020 greg cain

Comments

greg cain (author) from Idaho, USA on December 21, 2020:

Hi Fran - great! Yes, we had this once again just last night when my son came home from university for the holiday break. Yummy!

Hope you have a wonderful holiday season yourself, Fran. Be well and be safe.

fran rooks from Toledo, Ohio on December 20, 2020:

Can't wait to try this. Sounds delicious. Thank you.

Alnajda Kadi from Tirana Albania on December 18, 2020:

I will for sure, especially now on holidays.☺️

greg cain (author) from Idaho, USA on December 18, 2020:

Alnajda - oh my, indeed! Hope you get to give it a try one day soon. Be well and be safe.

Alnajda Kadi from Tirana Albania on December 18, 2020:

Oh My!

greg cain (author) from Idaho, USA on December 18, 2020:

Thanks, Louise! Hope you get opportunity to enjoy it one day soon. Be well, be safe and enjoy the holiday season.

Louise Powles from Norfolk, England on December 18, 2020:

I'm hungry now. That looks lovely!

greg cain (author) from Idaho, USA on December 18, 2020:

Thanks, Peggy! We love it, too and, indeed, are going to have gumbo made with this recipe for our dinner tomorrow evening. Hope you have a wonderful holiday season, as well. Be safe, and be well.

Peggy Woods from Houston, Texas on December 18, 2020:

Like Bill, we love gumbo. About time to make more of it! Thanks for the reminder and your recipe.

greg cain (author) from Idaho, USA on December 18, 2020:

Bill - you're definitely all over it, man! It seems like I only just hit publish on this!

I lived in Louisiana, Mississippi and Alabama for a time in each of four different decades. In addition, my mom and dad both learned to make gumbo when we lived in Louisiana, and they passed along their love of this wonderful dish to all three of us kids in my family.

Hope you one day get a chance to enjoy this dish with your bride. I hope also, very sincerely, that you have a wonderful holiday season. We all need it after this insane year, wouldn't you say?

Bill Holland from Olympia, WA on December 18, 2020:

I'm all over this recipe. I love gumbo. I spent six months in New Iberia Parish, Louisiana, back in the early 70's, and fell in love with gumbo there. Thanks for the reminder and recipe, my friend, and Happy Holidays to you and your family.

I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.

The Best Banana Cream Pie You'll Ever Have!

This scrumptious banana cream pie recipe is one of the best homemade desserts you'll ever eat. You and your family will love it, and it is likely to become a recipe you'll turn to time and again in the future.

It's important to note, though, that you'll need to plan ahead to make this wonderful treat. Take a look at the following tips to ensure success.

Plan Ahead for Banana Cream Pie Bliss

• When you have them, freeze a few ripe/ripening bananas. You'll use two in this recipe (and if you're feeling adventurous you might even try adding a third).
• On the day you're going to make the pie, take the frozen bananas out first thing in the morning to allow them to defrost.
• After baking for about 15 minutes, the pie needs to cool on the counter or stovetop for about an hour before you can refrigerate it. Then you'll want to refrigerate it for at least two hours before eating it.

Long story short? If you're going to make this Oh My! Banana Cream Pie, you should probably make it a day ahead of time—or at least start it pretty early in the morning on the day you'll consume it.

All in all, it's important to keep in mind that you won't be able to put together at the last minute this Oh My! Banana Cream Pie. Don't be intimidated by the need to plan ahead, though. It's not onerous, and it is worth it. Happy baking, and enjoy!

Ingredients

• 1 (9-inch) pie crust shell, pre-baked
• 3/4 cup white sugar
• 2 tablespoons plus 2 teaspoons all-purpose flour
• 2 tablespoons plus 2 teaspoons tapioca
• 1/4 teaspoon salt
• 2 cups milk
• 3 large egg yolks, beaten
• 2 tablespoons salted butter
• 1 1/4 teaspoons vanilla extract
• 4 medium yellow bananas, sliced
• 2 medium ripe bananas, frozen, then defrosted

Instructions

1. Preheat the oven to 350 degrees.
2. Parbake the individual pie crust shell for 15 minutes. Remove and let cool to room temperature while preparing the pie filling ingredients.
3. In a saucepan, combine the sugar, flour, tapioca, salt and milk. Cook over medium heat, stirring continuously until mixture is warm and bubbly. Add the egg yolks and continue to stir until all ingredients are well mixed and warm.
4. Remove the pan from heat and stir in butter, vanilla extract, and the two ripe bananas. Stir until well blended, then set aside.
5. Slice the four yellow bananas into ¼ inch slices and add these to the bottom of the cooked pie crust. Pour the saucepan mixture into the shell on top of the bananas and spread evenly in the pie crust.
6. Bake the pie at 350 for 15 minutes, then remove and let cool on the stovetop. When the pan is cool enough to handle without potholders, place it in the refrigerator to cool for at least 2 hours before serving.
7. Serve with whipped topping, such as Cool Whip or another generic equivalent, on top. Yummy!

Step-by-Step Photo Guide

1. Preheat the oven to 350 degrees.

2. Parbake the individual pie crust shell for 15 minutes. You can use the fancy pie weights if you'd like, but I just use dried garbanzo beans (chickpeas) because I have so many on hand at any given time. I like to line the pie pan with parchment paper to make cleanup a snap.

Once the crust is pre-baked, remove from oven and let cool to room temperature while preparing pie filling.

3. Combine sugar, flour, tapioca, salt and milk in a saucepan. Cook over medium heat, stirring continuously until mixture is warm and bubbly. Add the egg yolks and continue to stir until all ingredients are well mixed and warm.

4. Remove the pan from heat and stir in butter, vanilla extract, and the two ripe bananas. Stir until well blended, then set aside.

5. Slice the four yellow bananas into ¼ inch slices and add these to the bottom of the cooked pie crust. Pour the saucepan mixture into the shell on top of the bananas and spread evenly.

6. Bake the pie at 350 for 15 minutes, then remove and let cool on the stovetop. When the pan is cool enough to handle without potholders, place it in the refrigerator to cool for at least two hours before serving.

7. Serve with whipped topping, such as Cool Whip or another generic equivalent, on top. Yummy!

© 2020 greg cain

Comments

greg cain (author) from Idaho, USA on December 14, 2020:

Sha Sha - yes, me, too! I love banana everything. I make banana pancakes on Sunday when the kids are around, and I keep ripe, ripe bananas on hand in the freezer for banana bread, too. Grandma Cain's recipe, in fact! I'll probably share it on Delishably one day in future when I have a chance.

I like to use the tapioca in place of the flour, and, indeed, in some pies I just use tapioca as the thickening agent, no flour at all. I don't think it has adverse effect on the taste, and I think it actually makes the texture more pleasant.

As for the graham cracker crust - yes, I'm certain it could be used, and I also think it would be yum yummy that way. Not my son's thing, though, so I've never done it that way.

Meringue would be good on it, too, I suppose, but I'm not a huge fan. Here again, there are varying tastes on the home front. Some of us do, some of us don't...and so it goes.

I'm hankering for a piece of banana cream pie now, too! Haha!

Good week, Sha Sha! Glad you were able to navigate your way here. Be well and be safe.

Shauna L Bowling from Central Florida on December 14, 2020:

Box, I love banana anything. I keep a bag of rotten (not rotten, just way too ripe to eat) bananas in my freezer at all times. They make for very moist banana bread and banana cake.

I like that you add tapioca to this pie. Not everyone likes tapioca, but I do. Could this be made in a graham cracker crust? Also, rather than add whipped cream to the top, I think a meringue would be delicious.

Yummy, Box! I wish I had a piece right now!

greg cain (author) from Idaho, USA on December 13, 2020:

Hi SP, yes it's really, really good if you ask me. It is really not difficult to make, either, like most pies, I guess. Anyway, hope you get the opportunity to put one of these together and enjoy it one day soon.

Sp Greaney from Ireland on December 13, 2020:

This is a something new to me. I've never heard of bananas pie before but it looks good.

greg cain (author) from Idaho, USA on December 13, 2020:

Bill - I have eclectic tastes when it comes to pie. When we used to go to Shari's (where they serve pie with every meal!) I had a heck of a time deciding. My son always orders the same thing (banana cream) and my wife, too (strawberry rhubarb for her, please). I always had a hard time deciding which one to pick on any given outing. I love them all! Anyway, like you, Julie doesn't like the banana cream as much, so...while she'll eat this pie and enjoy it, it wouldn't be the one she'd request. My son, on the other hand, he'd probably eat banana cream pie as a main course...

FYI - made an apple pie yesterday and we enjoyed it muchly after dinner last night. When I have apple pie again tonight, I'll toast to you, buddy. Have a good day, and Happy Holidays to you and yours, as well.

Bill Holland from Olympia, WA on December 13, 2020:

Never one of my favorite pies, buddy, but I'm sure it is delicious for those who like it. Me, I'm an apple and pumpkin kind of guy. :) Happy Holidays to you and yours.

greg cain (author) from Idaho, USA on December 12, 2020:

Hi Brenda - I have made banana pie with the jello pudding mix before, as well. I enjoy that, too, and the simplicity factor is also a plus. There are a few more steps to making this version, but I think it’s worth it. Hope you get to try this one day soon, and also hope you have a wonderful weekend. Be well and be safe!

BRENDA ARLEDGE from Washington Court House on December 12, 2020:

Sounds yummy.

I guess I cheat a bit because I use jello ready to cook banana.

After cooking I put it in pie crust cooked for about 12 minutes then let it cool.

I might have to try this longer version someday.

I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.

Two Go-To Bread Machine Recipes

We stopped buying bread at the store on February 21, 2020. It really had nothing to do with the global pandemic. Instead, that was the day I retired from the workforce—I gave notice in January, before we knew Covid was coming—and started picking up a lot of the cooking duties around the house.

My wife and I love homemade bread, and we already own a bread machine, so it wasn't a particularly daunting transition. Now when we make toast in the morning, or we eat sandwiches, or broil garlic bread in the oven to go with our pasta or soup, we use exclusively the bread we make right here at home in our West Bend bread machine. In addition, we recently purchased and gifted to our son a bread machine for his birthday, as he and his roommates expressed interest in making their own bread after several gift loaves I have given to them the past few months.

We’ve had a bread machine for nearly all the years we’ve been married (that’s 23 as of this writing), and the one we own now we got from my wife's mother, but we haven’t used it routinely since our early days together. Back then, part of the appeal of making our own bread was in the money it saved for us as an up-and-coming couple with not a lot of cash and lots of bills to pay. Along with the once-a-week, two-for-one hot dogs at our local 7-11 on occasion, making our own bread was just one of the ways we tried to be somewhat frugal while still enjoying the finer things in life. Insert smile emoji right here while reminiscing about the good old days...

The following two bread recipes are among the staples of our everyday life here in 2020 and beyond. I make about one loaf every other week or so, and sometimes I make one each of these two types on the same day. Both recipes call for a small amount of whole wheat flour along with the larger quantity of white (or bread) flour, and both make outstanding sandwiches, garlic bread, and toast.

If you have a bread machine, or are contemplating purchasing one, and you’re looking for super simple yet enjoyable bread recipes, look no further. You’ve found the right place. There are two for you right here. Enjoy!

1. Basic Bread Machine Recipe

Yield: 1 (2-pound) loaf

Ingredients

• 3 1/2 cups white (or bread) flour
• 1/2 cup wheat flour
• 2 teaspoons salt
• 1 1/3 cups warm water, 90°-100°
• 2 tablespoons plus 2 teaspoons white sugar, put all sugar in one corner of the bread pan
• 3 teaspoons yeast
• 1/3 cup olive oil

Instructions

1. In your bread machine, using the 2 lb. loaf size setting, add the above ingredients in the order they appear.
2. Bake.

Because there are only two of us, and because my wife doesn’t eat as much bread as I do, a loaf might last quite a while around here so I freeze half of it and keep the other sliced half in a gallon freezer bag near the toaster and coffee pot.

2. Honey and Oat Bread Recipe

Yield: 1 (1.5-pound) loaf

Ingredients

• 1 cup water (90°-100°)
• 1 1/2 tablespoons honey (I spray a slight amount of Pam or other cooking spray in my metal tablespoon before measuring honey; it works great for a clean, precise pour)
• 1 tablespoon butter or margarine (I always use Brummel and Brown yogurt spread for this, which is our go-to margarine for day-to-day use)
• 1 teaspoon salt
• 1/2 cup quick-cooking oats
• 2 cups white (or bread) flour
• 1/2 cup wheat flour
• 2 teaspoons yeast

Instructions

1. In your bread machine, using the 1.5 lb. loaf size setting, add the above ingredients, in the order they appear.
2. Bake.

I was less pleased with the appearance of this loaf, but that happens sometimes when you make your own bread. Indeed, it has little to no effect on the taste of the bread. In fact, the toast I made with a couple pieces of bread from this particular loaf, and slathered with my wife’s homemade crabapple jelly, was nothing short of outstanding. I do believe my favorite toast in the world is made from this honey and oats bread.

Slice and Freeze

I also slice and freeze this bread, even though there is technically less of it since it's a 1.5 lb. loaf. That’s because it still yields the same number of slices; they are simply smaller in stature.

Final Thoughts: Techniques and Variations

The first time I made bread in a bread machine, it collapsed bigly. I'm talking inedible bread bigly. What I learned from that first botched attempt (ok, and several others over the years, too) were several things:

• Be precise with your measurements. If you are using a measuring cup, level it off with a butter knife when you are measuring out flour and other ingredients. When the recipe calls for a teaspoon, use a leveled teaspoon . . . and so forth.
• Don't make bread in a cold, drafty kitchen. The yeast won't work right and the bread will not rise. It might just end up so dense that you can't eat it.
• Sometimes, for whatever reason, the dough is too dry in the very early stages of mixing and kneading. You can open your bread maker lid and look into the pan to see if it's too dry or not. If it is—and you can tell it is if the ingredients are not quite mixing together to make a smooth, uniform dough ball—dribble a few drops of water into the mixture until it smooths up.
• On the other end of the spectrum, sometimes the dough is a bit too moist, looking like a retreating, won't-hold-its-shape blob instead of staying together in a smooth dough ball. If you see this happening during the early mixing stage, add flour by the scant teaspoonful until it tightens up.

I have not done too many variations on either of these types of bread, but I have on occasion skipped the wheat flour and used all white/bread flour, particularly during 2020 when flour was hard to come by in the early days of the pandemic. I've also made the honey and oats bread with garlic and herb-flavored margarine a couple times. This is a nice change of pace, particularly if you are going to use the bread as garlic bread while having Italian for dinner one night.

Happy baking, friends. Enjoy your bread!

© 2020 greg cain

Comments

greg cain (author) from Idaho, USA on October 28, 2020:

Welcome, Flourish. And I love homemade bread, too. Perhaps part of the challenge to it is not eating the whole thing when it comes out of the bread maker. After smelling it cook for so long, it is pretty tempting.

Have a good week, Flourish!

FlourishAnyway from USA on October 28, 2020:

I love homemade bread, both the smell and the taste. Thanks for sharing your recipes.

greg cain (author) from Idaho, USA on October 27, 2020:

Thanks, SP. I couldn't agree more, on all accounts. And, in fact, I'd argue it's not just healthier, it's also tastier! Win-win, really. Thank you for dropping by for a look, and have a great week.

Sp Greaney from Ireland on October 27, 2020:

You were right to have taken the initiative to make your own bread. I bet it is way more healthier than the shop ones too. Thanks for sharing your recipes.

greg cain (author) from Idaho, USA on October 27, 2020:

Sha - My favorite part of making the bread is walking in from outside when it's cooking. You're right, that aroma should be bottled and sold for big bucks!

And yes, I did indeed make those hoagie rolls for the Philly Cheesesteak recipe of yours...it was yum yum yummy, too. We all really enjoyed that recipe and the rolls. I have not made the peppers and eggs recipe yet, but I do intend to do so one day soon with the same hoagie rolls recipe. Cold weather is here right now and makes me think about warm comfort food for breakfast while sitting in my easy chair with wool socks on.

I've not made pumpernickel or rye bread yet, but I have considered it. Now you've got me to thinking again...

Finally, I have a bread slicer guide thingamajig made of wood, so it's helpful in getting the slices uniform. You can kind of see it in a couple of the pictures. The serrated knife helps a ton, too.

greg cain (author) from Idaho, USA on October 27, 2020:

Ms. Dora - thank you for dropping by and giving the article a look. It is always nice to hear from you! Have a wonderful week!

Shauna L Bowling from Central Florida on October 27, 2020:

I've never made my own bread, Box. I remember you saying you always make your bread. You even made hoagie rolls when you tried my Philly Cheesesteak recipe. Quite impressive!

I'm also impressed with your bread slices. They're uniform and look as if you ran the loaf thru a slicer.

Have you ever attempted to make rye or pumpernickel in your bread maker? Those are my two favorite types of bread.

I'll bet your house smells wonderful when the loaves are baking. Someone should bottle that fragrance!

Dora Weithers from The Caribbean on October 27, 2020:

Great that your bread making is such a vital part of your retired life. Thanks for the recipes and especially for the tips in your final thoughts.

greg cain (author) from Idaho, USA on October 27, 2020:

Bill - I do! Treat yourself, my friend. First of all, the price point has come way, way down for a good machine. Second, there are so many different things you can make besides just the daily bread. Not talked about in this article is all manner of dough I make for everything from hoagie rolls to dinner rolls to pizza crust. Indulge yourself! Have a great week, too.

Bill Holland from Olympia, WA on October 27, 2020:

I think I need a bread machine. I try to make it from scratch, but it never really pleases me. I think I deserve a Christmas present, don't you? :)

I haven't bought salsa from the store in more than 18 years because of this recipe, which comes from my Uncle Bert.

The Very Best Taco Salsa

If you’re hankering for a slightly sweet, slightly spicy salsa, one that you can dig into with tortilla chips, slather on your breakfast eggs, or use to spice up your favorite burrito or taco salad . . . if you're looking for a salsa that has a history of love and avid appreciation behind it . . . look no further. This recipe is definitely for you. I hope you, your family, and all your friends make memories around it for years to come.

Please note that making this salsa is a two-day affair, culminating on day two with canning using either a pressure cooker or water-bath canner. That said, while you're waiting for the tomatoes to soak in salt overnight, you can read the story of this salsa, my dad, my Uncle Bert, and the beloved fishing and hunting trips of my younger years. I'll share the recipe with you first, and then you can join me for a trip down memory lane.

Ingredients

• 1 gallon tomatoes, peeled and cut into small pieces
• 1 cup salt
• 2 cups brown sugar
• 2 cups onion, chopped
• 2 cups celery, chopped
• 2 cups bell pepper, chopped
• 1 cup jalapeño peppers, seeded and chopped
• 2 cups vinegar
• 1 teaspoon black pepper

Ingredient Notes

• Tomatoes: It takes more than a gallon of tomatoes to make a gallon of chopped tomatoes, so be aware of that. We use about half a grocery bag full of tomatoes when we get set up to make this recipe.
• Jalapeños: If you look at the photo of the recipe card (above), you can see that I've added a note in the bottom-right corner to reduce the amount of jalapeño peppers. Rather than the full cup that my Uncle Bert recommends, I prefer to use about 1/3 to 1/2 cup, depending on how potent the peppers are. This is because none of us in my family really like things too spicy hot. If you’re into spice, though, then by all means adjust accordingly. I'd suggest starting with one cup, as you'll see that you'll get a pretty spicy salsa. At the end of the day, though, it's your call on how hot you'd like it to be.

Instructions

First I'll give you a quick overview of the process, and then I'll get into the step-by-step. I've also included notes about how my wife and I work together to speed the process along. Don't be intimidated by the lengthy instructions here; my hope is that the added details will make it easier for you to follow along! And in the end, I promise you'll love the results.

Overview

• Day 1: Mix the blanched, peeled, and chopped tomatoes thoroughly with salt. Chill overnight in the refrigerator; then drain the juice and discard.
• Day 2: Mix drained tomatoes with brown sugar, onion, celery, bell pepper, jalapeño peppers, vinegar, and black pepper. Ladle the salsa into jars and process according to your equipment manufacturer's directions.

Detailed Step-by-Step

Day 1: Process the Tomatoes

1. Blanch the tomatoes in boiling water, ice them off in a bucket of ice, and then peel and chop into small pieces. In my house, this is a two-person job. I boil the water and drop a bunch of tomatoes into the boiling water. When the skin starts to crinkle and looks like it’s ready to separate from the tomato, I move them one by one with a pair of tongs to a bucket or cooler full of ice and water that we put on the floor in between us. My wife then pulls them out of the ice water, peels the skins off with a paring knife, chops them, and puts them in a big glass bowl.
2. When the blanching, peeling, and chopping is done, mix the tomatoes well with the salt (I do this with my hands), cover loosely with foil or plastic wrap, and then put it in the refrigerator overnight.

Day 2: Combine all Ingredients

1. Remove the tomatoes from the refrigerator and drain the juice from them. I use a colander to do this. Typically, I will let the tomatoes drain in the sink while I am chopping up the rest of the vegetables (onion, celery, and bell peppers).
2. Once all of the veggies are chopped and the tomatoes are drained, combine them in a very large bowl with the brown sugar, jalapeños, vinegar, and pepper. Mix well.
3. Pour the mixture into sterilized pint or quart jars, and then cover with sterilized lids and rings. Process according to equipment manufacturer’s directions.

How to Can the Salsa

To can your salsa, you can have two basic options:

• Water-bath canner: My wife prefers this method primarily because this is what she grew up with when her parents canned vegetables every year.
• Pressure cooker: I prefer to use this method because it's more versatile. I can also use the pressure cooker to process fish, cook a brisket, and so on and so forth.

At the end of the day, both methods will work for this type of canning, so when we make this recipe, we actually use both methods simultaneously. We get both the water-bath canner and the pressure cooker going on the stovetop so we can get more salsa done and put up in a lot less time.

Once you have processed the salsa in whichever appliance you prefer, put the jars on a towel on the counter, wait for the lids to pop and the jars to cool, and then store in the pantry until ready for use. Be sure to check the lids for a tight seal when the jars have all cooled to room temperature. You’ll know they’re sealed if the lid doesn’t have any flex to it when you push down in the center of it with your finger. Don’t do this until they’ve cooled to room temperature, though, as you want to give the jars every opportunity to seal themselves.

It doesn’t happen often, but sometimes the lids don’t seal properly. If you find one that has not sealed after it is completely cooled, take that jar and put it in the refrigerator or, better yet, open it up and start enjoying The Very Best Taco Salsa right away. After that, you can put it in the refrigerator!

The Story of The Very Best Taco Salsa

When I was younger, when my dad was still with us before his passing at the far-too-young-age of 66, I used to fish and hunt a lot with him, his brother, and a group of my dad’s retired Air Force friends. Camp was always a hoot with this eclectic and hilarious group of guys. They picked at each other, talked copious amounts of smack back and forth, and reveled in some world-class camaraderie. We all drank a few beers, played some really stupid (but very fun) “every-card-is-wild” poker games, and we always ate and snacked well.

My dad and his older brother—my Uncle Bert—were both great cooks. Bert still is, I guess; that’s probably a better way to say that. Anyway, between the two of them there was always a great pot of soup or stew for the evening meal, some marinated steaks or venison, kebobs of one sort or another, fresh corn on the cob, baked potatoes as big as Shaq’s hand . . . always something that one or the other (or both) of them prepared carefully, lovingly, and thoughtfully ahead of time, brought to share with the group.

On some evenings, if we were fishing and the fishing gods had smiled down upon us earlier that day, we would even have fresh fish. Typically, the fish were battered in a special batch of Fry Krisp batter, deep-fried in a propane gas outdoor turkey cooker full of Wesson oil. Man, we really ate well.

I remember that arrival at camp, cabin, fishing spot, hunting spot, wherever, was always hotly anticipated. Everyone would start unloading their gear, asking about deer sightings or the report on the fish bite, and the sh*t-talking would also, of course, begin in earnest, too.

There was another thing that would invariably happen right off the bat, though, and I do mean invariably—it wasn’t really a matter of if, but instead more a question of when and who, and I guess it typically happened almost immediately upon the first sighting of my Uncle Bert.

“Bert,” fisherman X or hunter Y would say, “Did you bring any of your salsa? I’d buy a jar if you have any extra.”

Bert always had extra, but it was never for sale. Oh, it’s not that he was stingy, mind you, it’s just that he’d really rather give it away, and he quite often did, but usually not until we’d opened and consumed several jars during the course of the hunt or the fishing trip. This salsa, my friends, was the stuff of Short Pines Deer Camp and Sheridan Lake fishing trip legend.

Sometimes the first jar would get opened immediately on arrival, after the inevitable query was posted; sometimes we’d not get to it until during the first evening meal prep, or at the first night’s poker game. But if men were gathered, food was being prepped, beer was being drunk, bullsh*t was being strewn, the salsa was right there in the middle of it all.

“Hot damn, that’s good stuff, Bert,” one would say.

“I sure would like to have that recipe,” from another.

I think we’d probably go through several jars of the stuff over the course of a two-to-three-day fishing or hunting trip. Honestly, it was just the kind of thing that was ever-present during these occasions; it was part of the fabric of the event, the milieu of the moment. The kind of thing that we made memories around without even really thinking about it.

I do miss those days dearly. I miss my dad, I miss watching him interact with those guys, his friends and brothers. My father was the king sh*t-flipper, one of the quickest wits in the bunch. He could get and give with the very best of them, ready with a sharp leading jab and even more ready with a comical retort in response to any and all comers. <Sigh>

What I don’t miss, what I don’t have to miss, is my Uncle Bert’s salsa. I make it most every year, every other year at the outside. He gave me the recipe something like 18 years ago, I’ll bet, and my wife and I made it for the very first time back when we lived in Abilene, Texas, in the early to mid 2000s. Ever since, I’ve always had on hand at least a few jars of my Uncle Bert's famous salsa.

This year, my wife and I once again planted our garden with the salsa-making specifically in mind. Oh, we won’t grow our own celery and onions, but we will have our own fresh tomatoes, peppers, and jalapeños for the recipe. I finished up the third-to-last jar at breakfast just a few weeks back, so before summer’s gone, we’ll definitely be in need of more around here.

Tell Me What You Think!

Enjoy, everyone, and let me know if you have any questions as you're making your first batch of The Very Best Taco Salsa.

© 2020 greg cain

Comments

greg cain (author) from Idaho, USA on June 21, 2020:

Thanks, William. It is delicious!

William Kovacic from Pleasant Gap, PA on June 21, 2020:

Sounds good, Greg!

greg cain (author) from Idaho, USA on June 20, 2020:

Welcome, Ms. Dora. And thank you for stopping by to check it out. Hope you get to try it one day very soon. Be well and have a great weekend.

Dora Weithers from The Caribbean on June 19, 2020:

I love salsa. Thank you for the recipe and the encouragement to try it. I appreciate the details you share.

greg cain (author) from Idaho, USA on June 18, 2020:

Aw, Sha, thanks for the great comment. And you are absolutely right; when I break out a jar of the salsa I inevitably think of those days gone by, my dad, family and friends.

And as to Julie and I: we have a good time working in the kitchen (and the yard) together. Like anyone else who's been married for a while will also say: you have to work at it every single day.

Thanks again for the awesome comments, and thanks for taking the time to read. Be well, and have a great Thursday!

Shauna L Bowling from Central Florida on June 18, 2020:

Box, thank you for sharing the history and memories behind The Very Best Taco Salsa. I'm sure your memories come to life with every bite.

Your cooking amazes me. You take scratch cooking to the next level. I think it's wonderful that it's something you and your wife enjoy doing together. Sounds like you have an awesome relationship.

greg cain (author) from Idaho, USA on June 18, 2020:

Eric - great! Yes, the canning process cooks it all up quite nicely, and for quite some time, too. I think this would be good fresh, but I've never looked at scaling the recipe down where that notion would be practical. Perhaps I need to do that and put an addendum on here for that.

Happy Thursday, my friend, and thanks for visiting again.

Eric Dierker from Spring Valley, CA. U.S.A. on June 18, 2020:

Greg your recipe had me drooling in envy :-) I thought I would come back and look at the notion of "canning". I just make it fresh although my Dr. said it was better for you cooked?

greg cain (author) from Idaho, USA on June 18, 2020:

Thanks, Fran. Yes, we've shared the cooking and canning for many years now. I have always cooked, but did not grow up canning in my household the way she did. Her and her brothers lined up with Mom and Dad every year and canned a whole garden's worth of beans and tomatoes and pickles and on and on. Her experience there, my experience gardening have come together over the years to make for a very capable team when it comes to putting up produce. Most importantly, we enjoy that time together in the kitchen.

Thanks for stopping by, and hope you get to try this out one day.

greg cain (author) from Idaho, USA on June 18, 2020:

Erik - Thanks for giving this a look, and dads are great, indeed.

Also, I meant no effrontery, my friend! Simply sharing for posterity and for the common good! ;)

Happy Thursday!

greg cain (author) from Idaho, USA on June 18, 2020:

Bill - thanks for that, and I got a bit of a stomach twist when you said your dad died at 50. That's awful, and I'm sorry to hear of it. Thanks for checking out the recipe and article, though. And now Happy Thursday to you.

greg cain (author) from Idaho, USA on June 18, 2020:

Flourish - thank you for the kind and thoughtful words. It's been quite some time since he passed, but I miss him and my mom every day.

Also, in my opinion, this would indeed be a good way to put up a few of those tomatoes you'll have one hand.

Good luck with your garden, and thanks for stopping by!

fran rooks from Toledo, Ohio on June 17, 2020:

What a great article. Sorry about your loss but dad certainly left you some really great memories. The salsa recipe sounds really tasty. I will be sure to try it later. Thanks for the article and neat to share the cooking with your wife. Togetherness is the best.

Eric Dierker from Spring Valley, CA. U.S.A. on June 17, 2020:

Great article. I like the back drop. But ain't that a hoot, some Northerners teaching us southwestern border folk about salsa, some gall there. I to have to admit this recipe and process looks great.

.......

Had to take a break to get some salsa.

Aren't dads the best!

Bill Holland from Olympia, WA on June 17, 2020:

I'll pass this along to my wife. I'm not much of a salsa person.

I miss my dad too. I feel like I was cheated, him dying before he hit 50. I only had twenty years with him. I could have used his counsel many times as an adult.

Happy Wednesday, buddy!

FlourishAnyway from USA on June 17, 2020:

I’m sorry your father has passed. I’m sure that having the salsa transports you back to those times when you were all together. Thanks for sharing both your recipe and memories. Pretty soon we will all be inundated with Garden tomatoes and need ideas on what to do with them.

greg cain (author) from Idaho, USA on June 16, 2020:

Thanks, Liz. It's been quite a few years ago now since my father passed away. He died in 2003. Still, this salsa conjures those great memories every time I make it or eat it. Funny thing about all that: I had to have chips and salsa at lunch because I'd been writing on it all morning long. Anyway, thanks for stopping by, and hope you get to try this out one day.

Liz Westwood from UK on June 16, 2020:

This recipe has an interesting background. I'm sorry to hear that you lost your Dad. This sounds like a great salsa.