Since I’ve been back from Foodbuzz Fest where we went from meal to tasting to sitting to gala, my meals have been pretty simple. I know some people say they “crave vegetables” and that sounds so crazy, but the veggies were lacking over the weekend, so I craved vegetables. Here are a few pictures of some recent homemade eats.
Strawberry Oatmeal
I overdosed a bit on bananas while I was away, so I tried adding strawberries to stovetop oatmeal instead. I know the banana is important to the texture of cooked oats, so I thinly sliced 3 strawberries and cooked it in the pot.
I love raisins cooked so they can really puff up, and the oatmeal had a pretty strawberry hue. The texture was no different than with bananas.
Ingredients:
- 1/4 C steel cut oats
- 1 C water
- 1/4 C almond milk
- 1 tsp cinnamon
- handful raisins
- 1 T shredded coconut, some mixed in, some on top
- 3 strawberries
- drizzle maple syrup
- Kashi Go Lean for crunch on top
Instructions:
- Boil water, then add oats and whisk in. Then add milk and let cook for 5 minutes.
- Add other ingredients and whisk together. Let bubble for 5 minutes.
- Add cereal on top for crunch.
Quinoa
I have a few foods that I have been wanting to cook at home, and one is quinoa. I have had it in the Whole Foods salad bar, but rarely anywhere else. It seems like a rice or cous cous ingredient where you have to add something to it to make it good, so I decided to finally make it this week.
I really loved it and Jeffrey did too! I did not think he would try this grain, but he did, and liked it. It’s a grain success that I’m glad we can add as a pantry staple for us both to eat. The one cup of dry quinoa cooked up to a lot of volume that will last a long time for future lunches and dinners. It’s great cold too, and is easily adaptable. I really liked cooking with quinoa.
I cooked it like it says on the box.2 C water to 1 C dry quinoa. Then I added dried cranberries and feta cheese. Served with leftover acorn squash and vegetables of asparagus, mushrooms, and water chestnuts.
Why is the picture so yellow? Maybe no more blue plates when photographing indoors.
It’s funny. For me, quinoa was a baby food since I grew up in Peru. We use a one to one ratio and simmering until absorption. Gives you a more granulated finish. You know who makes an awesome quinoa dish? Ruggles Grill.
i’ve been craving veggies hard core…and sugar!