September 2015 - Buttered Side Up

What I Ate Wednesday

Here is the start of a new series on Buttered Side Up, where I show you what I ate in a day. I find these kind of posts very interesting, and I hope you do as well!

Breakfast: Soaked oatmeal with butter, a bit of maple syrup, banana, chopped dates, cinnamon, and cream. Mmhmm.

Lunch: Salad, consisting of romaine lettuce, pears, Parmesan cheese, pecans, and homemade dressing.

I also had some yogurt because: salad. It doesn't fill you up.

Snack: I was feeling hungry, so I had a rye cracker spread with butter and topped with extra sharp cheddar cheese.

Snack part 2: I had my sister and her kids down for 3:00 break, and we ate raspberry clafoutis and ice cream. Oh yes.

Seafood Pasta
Supper: Reuben took us out to eat at one of my favorite local restaurants. I had the seafood pasta. It was quite tasty.

What did you have for breakfast today?

Overnight (Soaked) Oatmeal

Note: Some links are affiliate. All opinions are my own.

Overnight Soaked Oatmeal
I go through phases with my oatmeal. Sometimes I have no desire whatsoever to eat it, and sometimes I love the taste and ritual. Right now I'm definitely in the latter phase.

Helen LOVES oatmeal. But grains can be difficult to digest, especially for babies and toddlers, if they aren't properly prepared. Oats are high in phytates, which prevent mineral absorption. Phytic acid can be reduced by soaking grains, which activates the phytase enzyme, which in turn helps to break down the phytic acid. 

However, oats are relatively low in the phytase enzyme, so soaking the oats alone doesn't do a great job of reducing the phytic acid. BUT, if you add another grain that is high in the phytase enzyme, this greatly helps.

You can read more about phytic acid in oats HERE and HERE and HERE.

Let me show you the easy process for soaking your oatmeal for better digestion:

Overnight Soaked Oatmeal
The day/night before, place your oats and wheat flour in a bowl. Add 2 tablespoons of yogurt. Cover with warm water. Stir.

Overnight Soaked Oatmeal
Your oats are ready to cook the next morning! This step is optional, but I like to rinse the oats to get rid of the sour taste from the yogurt. 

Now put in a pot and add water/milk and salt. Cook until it's the consistency you like.

Overnight Soaked Oatmeal
Now for the fun part: adding flavors! There are so many options. Cinnamon + bananas is yummy. You can even mash up the bananas to act as the sweetener for the oatmeal. Add chopped nuts and it's banana bread oatmeal!

Overnight Soaked Oatmeal
Helen adores raisins in her oatmeal. She always asks for them if I forget.

Overnight Soaked Oatmeal
My personal favorite at the moment is bananas with chopped dates and cinnamon.

Oh, and I always add butter and cream. They are a must. I also sweeten my oatmeal a bit with maple syrup.

NOTE: I like my oatmeal porridgey, so I use quite a bit of liquid when cooking. If you like your oatmeal dry, cook it with less water/milk.

What do you like to eat in your oatmeal?

Overnight (Soaked) Oatmeal
Adapted from Nourishing Traditions and Mama Natural | makes 2 servings | PRINT 

  • 1 cup rolled oats
  • 2 tablespoons yogurt, kefir, whey, vinegar, or lemon juice
  • 1 tablespoon whole wheat flour (you can also use spelt)
  • warm water to cover
  • 1/2 teaspoon salt
  • 1 1/2 - 2 cups liquid (I use half milk and half water)
  • toppings: pastured butter, cream, maple syrup, fruit (fresh or dried), spices (such as cinnamon or nutmeg), nuts, etc.


The day/night before, place the oats, yogurt, and whole wheat flour in a bowl. Cover with warm water. Cover loosely and place in a warm spot to soak overnight (12 hours).

The next day, give your oats a rinse to wash off the acidic taste from the yogurt. Put in a pot and add the milk or water. Cook until desired consistency, about 5-10 minutes.

Serve warm with plenty of butter and cream and your favorite toppings.

Mockmill Grain Mill Review + Giveaway

Note: Pleasant Hill Grain provided me with a Mockmill for review. All opinions are my own.

Mockmill Grain Mill Review

A couple of months ago, the folks at Pleasant Hill Grain contacted me and asked me if I would be interested in reviewing the Mockmill Grain Mill for KitchenAid (designed by Wolfgang Mock). Now that I've had a chance to give it some good use, I'd like to let you all know what I think of it!

I must admit that I was a bit skeptical of a KitchenAid attachment grain mill. I mean, could it really grind flour? But I saw that it was designed and manufactured in Germany, and that it uses ceramic grinding stones. So I decided to hold off judgement until I could test it out myself.

To my surprise, I was quite pleased with the performance of the Mockmill. I have made biscuits, cake, pancakes, and more baked goods with the flour I ground from it. I tested out both soft white and hard red wheat berries, and even my homemade sprouted (and dehydrated) wheat. You can grind other non-oily, dry grains, but I haven't given them a go yet. I'd love to grind corn for cornbread!

Let me give you a rundown on some of the pros and cons of this grain mill:

  • * The Mockmill is quite small compared to other grain mills. When it's attached to the KitchenAid, it takes up very little extra space in your kitchen.
  • * It's super easy to attach, and works with all KitchenAid stand mixers. 
  • * It's very convenient to grind just the amount of flour you need for a recipe.
  • * The mill has a low grinding temperature, so it doesn't damage the nutrients of the grains.

  • * You must remove the grain mill when you want to use your KitchenAid for other purposes.
  • * The mill shakes a bit when running, but this is minimized by tightening down the attachment screw properly.
  • * The mill doesn't grind the flour super-super fine, but it was great for my purposes. If you bake a lot of delicate, fine pastries, this might bother you, but I didn't find that it was a problem for me.

Let me show you how it works:

Mockmill Grain Mill Review
The mill attaches to KitchenAid quickly and easily.

Mockmill Grain Mill Review
You adjust the coarseness of the grind by twisting the front of the mill.

Note: the grain mill itself is pretty quiet, but my KitchenAid is fairly noisy. If you have a quiet stand mixer, I think this would have a low noise level.

Also, as far as I can tell, it is only sold in white, so you can't match it to your KitchenAid if it isn't white. This doesn't bother me, but I thought I'd note it.

Mockmill Grain Mill Review
Here is an example of the flour ground from soft white and hard red wheat on the finest setting.

Here's a video demonstration of the grinding process.

In closing thoughts, would I purchase the Mockmill grain mill?
Yes, I actually would! I had been wanting my own grain mill for quite some time, but I never considered a KitchenAid attachment. Now that I've tested it out, I think this is the mill I would purchase. Of course, it's not my ultimate, dream mill (I'd have to cough up at least $500 for that), but it works great for my purposes.

If you're looking for grains and beans to grind, Pleasant Hill sells a pretty wide variety. They also carry other grain mills and kitchen tools/appliances. I want this step stool for Helen.


The folks at Pleasant Hill Grain would like to give away a Mockmill Grain Mill to one lucky Buttered Side Up reader!

U.S. and Canadian residents only, please!

You can enter below:

a Rafflecopter giveaway


Bacon Cheeseburger Pizza

Bacon Cheeseburger Pizza

If ever you attempt making a pizza at home, it should be this one.

It's quite easy to throw together and packs a big flavor punch. It's pretty cool how much it tastes like a cheeseburger. The sliced pickles are probably my favorite part - of course being pregnant might have something to do with that.

You can check out my recipe for this pizza over on Pioneer Woman's blog HERE.

How to Cook Bacon in the Oven

I also have a tutorial about how to cook bacon in the oven. It's the best way to cook it, IMO. Check it out HERE.

Hope you all are having an amazing week! We're struggling with yet another bout of illness. Helen and Reuben have already had it, and now I'm just waiting for it to hit me. At least it seems to be a short-lived sickness.

A Bit Obsessed...

Pioneer Woman's New Products

So, I had one of the best mail days ever.

Ree (The Pioneer Woman) was so kind as to send over some of the products from her newly launched line of kitchen goods (squee!). I had been waiting for these to come out, and drooling over them. I was pretty pumped when I got the package in the mail.

First off, the bowls. Anyone that knows me knows I'm just a tad bit obsessed with bowls. Okay, I have a problem. I love these bowls. They're the "Flea Market" 6" Bowls. So colorful!

Pioneer Woman's New Products
Up next we have these "Adeline Goblets" -- what a lovely color! They're darker in person. They also come in clear and plum.

Pioneer Woman's New Products
These salt and pepper shakers are so stinkin' cute! I'd been needing some shakers.

Pioneer Woman's New Products
Gotta love some chalkboard-label jars. These even come with a little white pencil!

Pioneer Woman's New Products
Ree also has an array of kitchen utensils. I think they're beautiful. I've been wanting an old fashioned looking ice cream scoop. And the sheers seem heavy duty.

Pioneer Woman's New Products
I like the little personal touches Ree added to her products. Yes, butter definitely makes everything better in my book.

Pioneer Woman's New Products
Ree's signature butterfly.

Pioneer Woman's New Products
I really like the Paige plates. It's neat that they have a bit of a raised edge - handy for sloppier dishes.

Pioneer Woman's New Products
When I was in Walmart the other day, I decided to see if any of Ree's products were in stock. To my surprise, I found some! Our Walmart seems to be the last to get new things. This measuring pitcher is totes adorbs. I had plenty of 2-cup measure cups and an 8-cup one, so this one was just perfect. Seriously, it looks like it's from Anthropologie!

Our Walmart doesn't have the entire line yet, and some of my favorites are out of stock online. So I set notifications for when they come back in stock. 

I want these glasses, and this bakeware, and these ramekins, and these mugs, and these bowls. Mmhmm. You're welcome.

P.S. Ree sent me these beautiful products out of the kindness of her heart - she didn't ask me to post about it. I just loved the products so much that I wanted to share with you guys! 

How to Make Basil Pesto

How to Make Basil Pesto

I've been battling a cold/flu that's been going around for over a week (and now I'm pretty sure I've contracted bronchitis as well), so this will have to be a quick post. I'm still getting my house in order after having to neglect it for so long.

How to Make Basil Pesto

While I had a fever, Reuben's sister kindly brought over some basil and parsley fresh from the garden. I knew what I wanted to make with the basil: pesto! It's so good on burgers, sandwiches, pizza, pasta, etc.

When I was feeling strong enough, I whipped up a batch and put it in the fridge. I'm planning on making a second batch and freezing it for winter.

Pesto is very easy to make. Just throw everything into a blender or food processor and process until smooth. Once you've made it a few times, you don't even need a recipe! Customize to your preferences.

Need ideas for how to use your pesto?

Basil Pesto
recipe by Erica Kastner | makes 1 3/4 cup pesto | PRINT

  • 4 cups loosely packed fresh basil leaves
  • 4-6 small (2-3 large) cloves of garlic, depending on how spicy you like your pesto
  • 1 cup parmesan cheese (you can use freshly shredded or grated, whatever you have on hand)
  • 1 cup nuts of choice (I used pecans and sprouted almonds, but you can use walnuts, pine nuts, pumpkin seeds, etc.)
  • salt and pepper to taste
  • 3/4 cup extra virgin olive oil

1) Place all ingredients except for the olive oil in a blender. Don't get too carried away with the salt - remember that the cheese is salty.
2) Turn the blender on and pour in 1/2 cup of the olive oil. Add the rest if it's too dry to blend all of the ingredients together. Blend until fairly smooth.
3) Spoon into a jar and refrigerate or freeze.

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