[The title of this post is a nod to Live With Regis & Kelly's "A-Go-Go" giveaways...I do not know why they add a-go-go to the end of it every time, even when it doesn't rhyme...but they do...and now I want to as well.]
We are apparently having a Buy One Get One (BOGO if you are a Harris Teeter aficionado, or just like acronyms as much as I do) Free deal over here at The Smart Kitchen, because you are getting two posts in one day! OK, not really, but because I was so excited to tell you about my near-fail in the kitchen with my Spicy Quinoa Loaf yesterday, I am combining two days into one here and now [I promise to love faithfully...], but coincidentally enough, the theme of my meals/life/existence over the past two days was, in fact, taking advantage of twofers.*
*twofer [noun]: two-for-one deals, utilized often in grocery store bonus purchases; also a term to describe maximizing meals and ingredients by turning one dish into another, or using leftover ingredients in an entirely new way (AKA menu planning at its finest)
First, I present to you the star of not one, but two, breakfasts:
In yesterday’s breakfast, half of this container made up half of the Y in a scrumptious CFY, with the other half of the Y belonging to Archer Farms plain yogurt (unquestionably the best plain yogurt I’ve ever had).
The F(ruit) was a a little bit of mango, half of a kiwi, a few halved (are you sensing a theme?), and half of my leftover strawberries.
C was a combination of Post Toasties Os, Raisin Bran Extra! (bought forever and a day ago when new and on sale…two of the leading causes of my impulse purchasing)…
…and some Arrowhead Mills Puffed Millet. [There was also some flax seed in there.]
You might recall (as it was approximately 2.2 seconds ago) that I mentioned using only half of the Banana Cream Pie yogurt. Why did I only have half? Well, the other half had found it’s way into my overnight oats the day before. This was a super-special batch!
What was so special about it? Well, aside from the fact that it was so darn satiating that I went for over 4 hours without having to eat afterward [Strange, really...do you ever find that right after you eat your breakfast you immediately want more, but then suddenly you last almost a whole day without needing to eat?]…it was the first time I had made overnight oats with flavored yogurt!
Taking a page from Lele‘s book, I thought I would give flavored yogurt in my overnight oats a try. Luckily for me, Archer Farms makes delicious yogurt, in funtastic flavors. [Yes, I realize that flavored yogurt is much higher in artificial sugars and whatnot, but, as I have discussed with many people before, it is super cost-efficient, and sometimes you just want a little faux flavor in your life. OK, that sounds gross. But you know what I mean.]
Double bonus: Archer Farms yogurts some with reusable lids, so you can use just half and save the rest for later! (Perhaps in a CFY, as I did?)
So, to 1/2 small carton of banana cream pie yogurt (which was a little over 1/4 c. I think…I’m pretty sure I once measured, and a small carton of yogurt is about 3/4 of a cup), I added the rest of my standard ingredients: 1/3 cup oats, 1 Tbsp. oat bran, cinnamon, nutmeg, and 1/2 a banana.
I stirred it up, and, upon realizing my hand was tired from the effort, I thought, “Overnight Oats, why are you so gosh darn thick today?”
Oh yeah, milk! (unsweetened vanilla soymilk to be specific…about 3 Tbsp.)
Then, I stirred again and thought, “Overnight Oats, why are you so liquidous?”
The oats did not respond. They just sat there.
After mellowing in the fridge for the night, these oats were a little extra creamy in the morning….but in a good way!
I added the last of my blackberries, some diced peach, and 1 or 2 diced strawberries…
…as well as some crumbled walnuts.
My thoughts on the flavored yogurt? It did add a bunch of extra sweetness, and they tasted much more like dessert than ever before. I will probably try it again with different flavors for experimentation’s sake, but I think I prefer the oats with plain yogurt, and adding sweetness with fruit and/or vanilla.
So, Sarah, are there more BOGO deals in this post?
Why yes, yes there are.
Remember my attempt at creating Tempeh “Burgers”? Turns out, they actually taste more like a hamburger when they are cold. Also turns out that they are delicious on (what else) salad [Twofer! Twofer!]
You might not be able to actually see the tempeh chunks, but they are there, one top of that fabulously colorful meal of Romaine and spinach, celery, cucumbers, red and yellow bell peppers, carrots, and a nice sprinkling of the remains of a box of crumbled feta.
And apparently there were tomatoes, too. [Added bonus of photographing you food? You get to review it, allowing you to remember the details and making it seem like you ate it twice. A sort of "it's all in your head," imaginary twofer if you will.]
Also on that beautimous BFS (Big Friendly Salad, in case you forgot…but goodness people, how could you?)…
D.L. Jardine’s Raspberry Salsa, given to me over a year ago by my friend Shannon as a “gift from Texas,” that I apparently brought back to Texas in order to eat it in the actual state of origin. [I'm totally going with that for my excuse at not eating it before now, rather than the truth of the matter, which is that it got lost in the abyss that was/is/probably always will be my pantry.]
I had seen a few people in the foodblogosphere who had put fruity jams/preserves and sweet cheese on their tempeh, so my (obviously) rational conclusion was that fruity salsa and tangy cheese would also taste good with it.
I was right. Obviously.
When am I ever in the wrong? Oh right…just the other night, when I tried to make Quinoa Burgers and they had to be turned into Quinoa Loaf.
The flavors were still good (no, amazing), though, so I wasn’t completely off base on that one. [Now if we were actually talking about baseball...I probably would be off base, in terms of never actually making it to a base, having struck out. But you know, we can't all be good at team sports.]
In fact, I utilized those flavors by taking some of the leftover ingredients (Twofer alert!) and making yet another (can’t help what you love) salad!
Chopped up Romaine and spinach with leftover raw zucchini and summer squash, the (also raw) remaining corn, some bell pepper and carrots, along with tomato (not sun-dried, although that would have been delicious), and some of the black bean/pinto bean combo.
I ended up adding a wee bit of BBQ sauce and some more of that D.L. Jardine’s Raspberry Salsa after the photo was taken.
The leftover Food Should Taste Good Sweet Potato Chips? They are with us no more.
But since they are on BOGO special at two different stores this week, I am most likely going to obtain more…
Another BOGO deal in this post: not only do you have a brand new, presented-to-you-by-me, post, but I have also created a lovely Glossary page for those of you who just can’t get a handle on my affinity for altering (some might say destroying) the English language, and my love for turning everything and anything into an acronym.
And, in keeping with the twofer theme…I actually made the Glossary page twice. Not on purpose mind you. But, rather because an accidental spasm of the wrist resulted in complete deletion. BOGO-a-no-no!