Wonderfully Healthy and tasty! I made a double batch of these Starbucks inspired oat bars and took it recently to share with my coworkers and it was ‘gone in a jiffy’. You can easily double up the recipe and cook in a rectangular baking tray as shown in the picture. Try and let me know if you like it.
Butter – 1/4 cup
Apple sauce – 1/4 cup
Brown sugar – 1/4 cup
Maple syrup – 1/4 cup (or honey)
Honey – 1/4 cup
Milk – 1/4 cup
Salt – 1/8 tsp
Vanilla extract – 1/2 tsp
Quick cooking oats – 3 + 1/2 cups
- Preheat the oven to 350 degrees and Line an 8 inch square pan with parchment paper.
- Grind 2 cups of the oats using a blender till fine in texture.
- In a large bowl, mix the ground oats with the remaining oats and set aside.
- In a pan, melt the butter, sugar,honey, maple syrup, apple sauce and salt until well dissolved.
- Remove from heat and stir in vanilla and milk.
- Pour into the oat – oat flour mixture.
- Mix until thoroughly combined.
- Transfer into the prepared pan and firmly press down using both hands.
- Bake for 12 -18 mins or until light golden brown in color.
- Let cool completely before cutting into rectangular bars.
A very basic yet flavorful vermicelli rice noodle recipe. With this base, you can try a variety of different flavors of your choice.
For instance, you could omit the hoisin sauce and keep it simple. Also add a tbsp of curry powder to it to make a Singaporean version of vermicelli noodles. You could also add chicken or shrimp in place of pork or a mixture of proteins to get a mixed version. Add different vegetables of your choice.
Onion – 1 (sliced)
Green onion –half a bunch (chopped)
Chinese Cabbage – a small pc (sliced)
Carrot – 2 (shredded)
Garlic – 5 cloves (sliced)
Pork – 200 gms (sliced thin and small)
Eggs – 3
Vermicelli Noodles – 1/2 pkt
Soy sauce – 4 tbsp
Hoisin sauce – 2 tbsp
Sesame Oil – 1 tbsp
White pepper – 1 tsp
Salt – to taste
- Soak the dried noodles as per package instructions. Shake the noodles to separate the noodle strands and then strain in a colander.
- Heat oil in a pan, add 2 tsp oil and scramble the eggs. Remove and set aside.
- In the same pan, add 2 tbsp of oil, add the pork, 1-2 tsp of soy sauce and stir fry for about 5 minutes till tender. Remove and set aside.
- Add 2 tbsp of oil and saute garlic and onion till golden in color.
- Add cabbage, carrot, bok choy and spring onion. Stir till vegetables are soft.
- Add the soy sauce, hoisin sauce and sesame oil.
- You can optionally add a chicken bouillon cube to taste.
- Add in the scrambled eggs, spring onion, noodles and ground white pepper and salt to taste.
- Toss the noodles to evenly mix in with the vegetables.
Love this pasta because the Cajun makes it a tad spicy. It brings on a marvelous blend of vegetables, chicken and a yummy thick sauce. It is super easy to make and I hope that the pictures make it easier for you to follow.
Boneless Skinless Chicken, cut into small pieces – 1 lb
Pasta of your Choice – 2 cups
Bell Peppers (different colors), cut into strips – 2
Yellow Onion, sliced – 1
Mushrooms, sliced – 1 cup
Garlic – 4 Cloves
Cajun Seasoning – 2 Tbsp
Chicken Stock – 1 cup
Half and Half or light cream – 1/4 cup
Fresh Chopped Parsley – 2 Tbsp
Butter – 4 Tbsp
Salt and Pepper- to taste
- Fill a large pot with water, add a tsp of salt and bring to a boil.
- Season the chicken thighs with the cajun seasoning and set aside.
- In a large skillet, add 2 Tbsp of butter and allow it to melt over medium heat.
- Now add the chicken and saute it for about 4 to 5 minutes and remove on to a plate.
- Add remaining butter to the skillet. Add the peppers, onions, garlic and mushrooms.
- Saute the veggies for about 5 to 6 minutes till they are moderately cooked.
- Add the chicken, chicken stock and cook for 10 minutes. The sauce should start reducing and thickening.
- In the meantime, add the pasta to the boiling water and cook according to the package instructions.
- Add the half and half or light cream, salt & pepper and the cooked pasta and cook everything together for about a minute or until the sauce thickens.
- Garnish with parsley and serve!