Skip to main content

Noop

Proud of his chewy piles of turd

A few days before his third-and-a-half birthday, Miles declared that he wanted to make Noop. He said that noop is mashed berries, flour, sugar, and cinnamon ("cimanin"), and you microwave it for one minute.

We'd like to think that he called it Noop because it's nuked goop, but probably not.

So, we made it. It was very very chewy, but it tasted good. Cinnamon and strawberries! Who would've thought?

After batch #1 (photographed), he wanted to try again to make it more dry, so we did another batch with more flour, but he didn't like it because it had less strawberry flavor. So I am blogging version one until we make further adjustments. He says that the next batch will have chocolate chips, brown sugar, and puffed kamut in it. (I vetoed adding raw farro.) Let's call this batch #2 - not worth keeping.

UPDATE Batch #3 - Miles wanted to add oats and chocolate chips. So we did about 1 teaspoon of quick cooking oats, 10-15 chocolate chips, and no flour. We microwaved for one minute. The result was goopy and saucy, and only a little bit chewy. It required a spoon. Daddy thought it would make a great cake filling or topping for pancakes or ice cream. Miles wasn't so sure if he liked the texture, but the chocolate was a keeper. Maybe if we added back the flour in addition to the oats, it would be solid enough to pick up again.


The Recipe: (serves 3)
1/2 c mashed strawberries
2 tb flour
2 tb sugar
1 tb cinnamon

  • Mix ingredients. Microwave for one minute at a time until desired consistency is reached. We ended up with 2 1/2 minutes.

The Verdict:
Overall grade: D+
Overall reason: The flavor is good, but the texture needs some work
Time to prepare: 5 minutes
Mommy quote: "Mmm, it's chewy like a gummy candy."

Comments

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...