Rhubarb Streusel Muffins

Written by admin on June 21st, 2013

image copyIngredients:

1 egg
1 cup milk
1 tsp. lemon juice
1/2 cup vegetable oil

2 cups whole wheat flour

1/2 cup oat bran
2 cups brown sugar (not packed)
1 cup oats; quick or old fashioned (or combination)
1/2 tsp. cinnamon
1 tsp. baking soda
1/4 salt

2 cups chopped rhubarb (fresh or frozen)

 

Streusel Topping:

1/2 stick butter

1/3 cup whole wheat flour

1/4 cup oats

1/4 cup brown sugar

1/2 tsp cinnamon

Pinch of salt

Directions:

In a small bowl whisk together the wet ingredients: egg, milk, lemon juice and vegetable oil.

In a larger bowl mix together the dry ingredients: whole wheat flour, oat bran, brown sugar, oats, cinnamon, baking soda and salt.

Make a well in the center of the dry ingredients and pour the wet ingredients in.  Stir until just mixed.

Gently stir in the rhubarb.

To make the streusel, combine all ingredients and mix until crumbly using either a food processor or a pastry knife.

Spoon the batter into paper lined muffin cups and top with streusel. Press streusel down gently.

Bake in center of oven at 350° F for about 22 – 25 minutes or until a toothpick inserted in the center comes out clean.

Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.

Makes 24 muffins.

 

Oatmeal Traditions

Written by admin on February 4th, 2013

This month, Country Choice Organic has asked fans to share their favorite oatmeal recipes. Not the five-minute breakfasts or quick midday snacks, but the slow-cooked, baking-for-fun kind of recipes. Because – as we like to say – a good recipe doesn’t just take time, it makes time. Slowing down allows us to connect with our food and with one another. And it’s those connections that build traditions.

With the Slow Down with Country Choice Organic Recipe Contest, we’ve connected through your touching stories and delectable recipes. And you’ve inspired us to share to share some of our own traditions.

John DePaolis, Chief Cookie Officer for Country Choice Organic (yes, you read that right – and yes, it is the best job ever) has been spending sub-zero weekend mornings with his wife and daughters this season making baked oatmeal. It’s a family favorite and never fails to provide a warm start to the day…even in the heart of Minnesota.

Winter Warming Baked Oatmeal

3 cups Country Choice Organic Old Fashioned Oats
3/4 cup organic brown sugar
1/2 cup organic butter
2 organic eggs
2 cups organic milk
2 tsp baking powder
1 tsp salt
1/2 tsp organic cinnamon

Now, here comes the fun part. Add whatever you want…raisins and walnuts, blueberries, etc. You can’t mess it up!

Preheat the oven to 375 degrees Fahrenheit.

Mix together all ingredients with a spurtle and pour into 13 x 9 inch buttered pan. (You can also bake in a greased muffin tin, but watch the cook time!)

Bake at 350 for 20-25 minutes.

 

Goblins, Ghouls, Ghosts, Oat My!

Written by admin on October 30th, 2012

We love new oatmeal recipes, and here at Country Choice Organic our creativity really gets flowing around the most creative time of the year: Halloween! While you’re in the scary spirit, planning trick-or-treating costumes and spinning spiderwebs, why not try a few spooky breakfasts well? Here are a couple of our favorites:

This spiced purple sweet potato casserole creation has us growling (our stomachs, that is):

Oats AND pumpkin? How did we get so lucky? This baked treat will send adults and children alike off on the right foot—or wooden stub if you’re a pirate—for the spookiest day of the year.

What Halloween oatmeal treats do you make?

 

Where’s my muesli?!

Written by admin on July 24th, 2012

Hi! The Swedish summer blogger here again!

When summer is on and I’m outside enjoying the sun, the nature and the atmosphere, I want my lunch to be simple, healthy and, preferably, cool.

In Sweden, a very common product for relaxed summer lunches is muesli with milk, or ‘fil’, an acidic Swedish type of yogurt. We call this “to give the stove a summer break.”

Summer has definitively come to Minnesota but hey, where’s my muesli?! I’ve been so excited with trying out the new oatmeal products available to me that I’ve completely missed the fact that muesli is not a common product in the U.S. You all don’t seem to eat it. And you’re really missing out!

In the stores (tucked away in a corner) there are a few products available claiming to be mueslis, but only some of are true mueslies. A muesli is a non-sweetened cereal blend of raw and toasted grain flakes, with or without dried fruits or nuts. And that’s it! A muesli is supposed to be simple and clean. It should not contain a lot of added sugar, baked grains or other unnatural stuff. Some mueslis might be sweetened with honey though, which is okay since that is a natural sweetener.

What’s great about muesli is that it’s minimally processed, healthy, filling and nutritious. To me it is also as close as you can get to the farm in a complete meal. Finally, I love the taste and crunchy texture of muesli.

At home in Sweden, I always a carry a few different types of muesli with me – from very basic grain blends to blends with fruit and nuts. Depending on my mood and how sweet I want my meal to be, I’ll either it them as they are or add some extra fresh fruit or nuts (I always add nuts. I love them!). In the summer I eat my muesli with ice-cold milk. It’s a great lunch and really refreshing.

Writing this makes me crave muesli… I’m gonna go out now and buy oats, wheat, barley and rye flakes, hazelnuts, and some dried cranberries and pineapple and make my own. Not as convenient as I’m used to, but it will definitively be worth it!

{Swedish Muesli}

This is a great recipe to spice up breakfast in the morning. You can get most of these items in the bulk section of the health food store, which makes it all really affordable!
2 Lb organic oats
1/4 LB shaved coconut
1/4 LB craisins
1/4 Lb Dates
1/4 Lb flax seeds
1/4 LB wheat bran
1/4 Lb wheat germ
1/4 lb bran flakes
1/4 lb nuts
1/4 LB dried fruit

Mix everything together in a big Ziploc bag adding whatever your family likes or is on sale at the store. Cover with Kefir or an organic drinkable yogurt with live cultures.

 

Facebook Recipe Contest Results

Written by admin on February 23rd, 2012

Thank you to everyone who submitted recipes and voted in the Outside the Canister Recipe Contest. All of the top five recipes were delicious, and we’re itching to test out the other submissions. Of course, this was a competition, and there was one recipe that stood out from the others.

We are so pleased to give a year’s supply of Country Choice Organics to Kellie, creator of Powerhouse Poblanos! This was a flavor-packed combination of veggies and protein. The crew here at Country Choice Organic was excited to use steel cut oats for the stuffing — a surprising savory application that many of us had never tried. Delicious!

Thank you again to everyone who participated! The sharing doesn’t stop here — we’re always interested in hearing about how you use oats. Let us know what’s cooking in your kitchen!

Powerhouse Poblanos

10 Poblano peppers, tops removed deseeded and cleaned.
1 TBS extra virgin olive oil
12 oz lean pork loin, diced
2 cloves garlic, minced
1 onion, diced
1 can pinto beans, drained and rinsed
½ cup corn
1 cup Country Choice Organic Steel Cut Oats, prepared
1 tsp cumin
½ tsp salt
½ tsp fresh ground pepper
1 jar mild salsa
8 oz shredded cheese

Preheat oven to 375F. Over your stove’s burner or under a broiler, char the outside of the peppers until blackened. Promptly place peppers in a brown bag and close to steam –about 5 minutes. Remove skins from the peppers. Meanwhile heat olive oil in a skillet, brown pork and add garlic and onion. Cook on medium until onions are tender. Mix onions, beans, corn, oats, and spices together. Stuff peppers with mixture and place in a baking dish. Pour salsa over top and finish with cheese. Bake until bubbly and cooked through, approximately 30 minutes. Serve!

 

Springtime is Rhubarb Time!

Written by John on May 20th, 2011

A sure sign of spring is when broad rhubarb leaves steadily overtake whole corners of the garden.  While a little later than usual, rhubarb season is (finally) here and we’re busy finding uses for the tart red stalks.  One of our favorites is a fresh take on fruit crisp, with a little more oats (go figure) and a little less sugar.

Enjoy!

Rhubarb Crisp
serves 8

Ingredients
8 large stalks rhubarb, cut into ¼” pieces
1 ½ cups of organic sugar
½ cup organic flour
1 Tbs unsalted organic butter
Organic Topping (recipe follows)

1. Combine cut rhubarb with ¾ cup of sugar and let stand for 1 hour.
2. Preheat oven to 375 degrees.  Turn rhubarb into a large bowl and add remaining sugar.  Mix well.  Add flour and mix again.  If mixture is too soupy, add flour to thicken.
3. Butter a 2 ½ quart gratin dish and pour in rhubarb mixture.  Sprinkle with topping.
4. Place dish on middle rack of oven and bake for 1 hour, until rhubarb is tender, juices are bubbling and topping is crisp.

Oatmeal Topping
¾ cup organic flour
8 Tbs (1 stick) cold unsalted organic butter, cut into small pieces
1 Tbs organic ground cinnamon
1 cup organic rolled oats
½ cup organic brown sugar

In a food processor, combine flour, butter and cinnamon.  Pulse until large crumbs form, about 20 seconds.  (If you don’t have a food processor, cut butter into dry ingredients until large crumbs form.)  Pour into bowl with oatmeal and sugar.  Crumble with fingers until well combined.