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Savory Oatmeal

February 13, 2012 by 2 Comments

Happy Monday, I’m still here, but the cooking has gotten a little less impressive. We hosted our neighbors last night for a potluck dinner and made two kinds of enchiladas–veggie and chicken. I’ll post those as soon as I sit down to upload pictures.

It is getting much harder to grocery shop, unload groceries, cook, clean, serve, clean, etc. You try doing your daily chores with a large kettlebell strapped to your stomach! Luckily, my husband is the sous chef on the weekends and enjoys cooking too. There would definitely be less homemade food on Sunday nights without his help!

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One thing on my “to cook” list for a long time has been savory oatmeal for dinner. This is basically treating raw oats like any other grain used for dinner–rice, quinoa, pasta, etc. Instead of adding milk and sweet ingredients, you add vegetables and spices. It sounded easy and interesting, and like a simple dinner for one!

Savory Oats

Serves 1

Ingredients:

  • 1/2 C old-fashioned oats
  • 1 C water
  • dashes of salt, pepper, garlic powder, paprika
  • 1 fried egg on top (cooked separately)
  • handful of raw spinach
Instructions:
  • Bring water to a simmer in a small sauce pan.
  • Add oats and whisk.
  • Add spices and keep whisking.
  • Stir in spinach and stir to wilt
  • Top with egg and more salt and pepper.

I cooked my egg so it wasn’t very runny since you can’t eat runny eggs while pregnant, but an over-easy egg would have been gooey and great too. Other toppings if you plan ahead could be avocado or cheese whisked in, also sounds really good.

I liked that this was super simple and different. You can modify the spices to your liking, but I liked pairing oats with savory ones.

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Have you ever tried oats for dinner like this?

Filed Under: Dinner · Tagged With: ,

Back to Basics: Hot Oatmeal

February 10, 2012 by Leave a Comment

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While hot oatmeal is nothing new and special, I have finally figured out the proportions that I like to make a good bowl of thick oatmeal. I don’t like it too soupy, and I don’t like it when I still want more at the end of the bowl. What I also don’t like about making hot oatmeal is that it’s hot (so I don’t eat it most months of the year), and that it takes time to cook. One pot to cook and one bowl to eat=more mess. I promise it has redeeming qualities too.

However, I do think it’s filling, and a good way to get some important nutrients. It is also a good alternative to a dairy breakfast, which I eat most days. I want to learn to like oatmeal because some babies don’t tolerate mom’s dairy well. This Winter, I have made hot oatmeal maybe a dozen times total, and I’m liking it more and getting faster.

Here is my recipe for my best hot oatmeal, made in one small pot and ready in under 10 minutes.

Basic Hot Oatmeal

  • 1/3 C old fashioned Quaker Oats
  • 1/3 C milk (or milk substitute)
  • 1/3 C water
  • dash cinnamon
  • 1 T gold or black raisins
  • spoonful peanut butter stirred in at end
  • 1/2 banana, thinly sliced

Instructions:

  • In a small sauce pan, I bring the water to a simmer, then add oats and whisk. Then I add the milk, cinnamon, raisins and banana and stir. Let thicken until bubbly, stirring often.
  • While still on the heat, I stir in peanut butter to get it nice and melty. This is the best part.
  • I top it with a variety of things, usually granola and berries like in the picture.

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Filed Under: Breakfast, How To · Tagged With: , ,

Back to Basics: Granola

January 27, 2012 by 1 Comment

I have a new idea for the blog–a series on basics. Not all recipes can be creative, take a half a day to make, or use lots of ingredients. And not all weeks have original content all the time! We like repeats too, especially when they are awesome. It also takes a lot of time to continuously find new things to try and write about!

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This week, we’re talking about granola! If you were reading about a year ago, I was on a granola kick. There were bars, sticky bites, loose granola. It was crunchy, sticky, one burnt batch from not watching close enough, and some were fruity or full of good spices. We went through a lot of Quaker Oats!

Recently, I’d been thinking about granola again. I like it with breakfast, on top of yogurt for a snack, and I had a lot of raisins in my pantry.

I referred to my favorite recipe from last year and made some modifications based on what I had in the pantry. From the original recipe, I accidentally left out the brown sugar and didn’t notice in the taste. I don’t have flax meal in the pantry anymore, and I used more raisins instead of craisins. I also didn’t have almonds so I used more pecans and peanuts. Use what you have!

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Oatmeal Raisin Granola

Ingredients:

  • 2.5 C old-fashioned oats
  • 3/4 C pecans, chopped
  • 1/4 C unsalted peanuts
  • 1/4 C sweetened coconut
  • 1 tsp cinnamon
  • pinch nutmeg
  • 3/4 tsp salt
  • 1/2 C gold rainsins
  • 1/2 C black raisins
  • 1/4 C maple syrup
  • 3 T applesauce
  • 2 T smooth peanut butter

Instructions:

  • Mix maple syrup, applesauce and peanut butter in a small pan on the stovetop and let simmer for 8-10 minutes over low heat. It will get thick and caramel-like. Don’t let it burn.
  • Mix the dry ingredients in a bowl and add the wet to the dry once thickened.
  • Pour on a baking sheet sprayed with cooking spray.
  • Bake at 300* for 45 minutes, stirring every 12-15.**
  • Cool for 20 minutes before eating.

For this batch, I actually had to take Lily for a walk while the granola was baking. She insisted. I turned the oven off at about 20 minutes and left the tray in. It was perfectly done when I got back. Just watch your batch so it doesn’t burn!

 

Print
Oatmeal Raisin Granola
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Oatmeal Raisin Granola
  • 2.5 C old-fashioned oats
  • ¾ C pecans, chopped
  • ¼ C unsalted peanuts
  • ¼ C sweetened coconut
  • 1 tsp cinnamon
  • pinch nutmeg
  • ¾ tsp salt
  • ½ C gold rainsins
  • ½ C black raisins
  • ¼ C maple syrup
  • 3 T applesauce
  • 2 T smooth peanut butter

Instructions
  1. Mix maple syrup, applesauce and peanut butter in a small pan on the stovetop and let simmer for 8-10 minutes over low heat. It will get thick and caramel-like. Don’t let it burn.
  2. Mix the dry ingredients in a bowl and add the wet to the dry once thickened.
  3. Pour on a baking sheet sprayed with cooking spray.
  4. Bake at 300* for 45 minutes, stirring every 12-15.**
  5. Cool for 20 minutes before eating.

Filed Under: Breakfast, Snacks · Tagged With: , , ,

Holiday Recipes in Review

December 19, 2011 by Leave a Comment

Happy Monday! I am out of work until after the new year and enjoying some time off. We have two trips planned, our final travels before Baby G arrives. I hope you enjoy the week before Hanukkah/Christmas.

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Here are some of the recipes I’ve made this year with a holiday theme if you’re still looking for something to make.

Mint Chocolate Chip Cookies

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Chocolate Dipped Lemon Cookies

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Marshmallows

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Gingerbread Men

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Pumpkin Apricot Loaf

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Apple Cranberry Sauce

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Oatmeal Bars with M&Ms

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And from last year:

Chocolate Bark

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Pumpkin Gingerbread Loaf

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Marshmallow Logs

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Filed Under: Uncategorized ·

Oatmeal Bars…with M&Ms

December 14, 2011 by 7 Comments

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This is a quick and easy recipe and makes a great snack. I made a similar bar last June and froze them, and have been thinking about them! I like these best because they cut really nicely. No ragged edges. Pretty colors inside.

This time, I decided to put in some crushed M&Ms because why not? More colorful for the holidays.

I think these make a great little snack, and even better with peanut butter spread on.

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Chewy Oatmeal Bars–with M&Ms

Ingredients:

  • 1 3/4 C rolled oats
  • ¼ C chopped walnuts
  • 1/4 C raisins
  • 1/4 C M&Ms, chopped
  • ¼ C brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 ½ C milk
  • 1 egg
  • 1 tsp. vanilla

Instructions:

  • Preheat oven to 350.
  • In two separate bowls, mix dry ingredients, then wet ingredients. Pour wet into dry, mixing until combined.
  • Pour batter into a square baking dish lined with parchment paper for easy transferring. My dish is 9 x 9.
  • Bake 30 minutes. Once cool, cut into bars or squares.

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Filed Under: Recipes, Snacks · Tagged With: ,

Mint Chocolate Chip Cookies

December 7, 2011 by 3 Comments

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These cookies will help you get through a hump day, or anyday. Somewhere between a Tollhouse cookie and an after dinner mint, these cookies are soft and plump with a crispy exterior.

As much as I try to bake healthy, cooking with butter is just really, really much better.

Here is how this cookie came to be: I wanted to find a cookie that I could make a lot of for gifts. I wanted them to be perfectly delicious, a nice round size, and special.

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I started with this recipe on How Sweet It Is, doubled it, subbed in Andes mint baking chips (win!) instead of chocolate chips, and then realized that her recipe is basically the Tollhouse cookie recipe cut in half. Sneaky. And no wonder they are really good.

My recipe (below), makes about 45 medium sized cookies. Growing up with Tollhouse cookies usually in the house, I rolled these into bigger sized balls which made for a nicely round and substantial cookie size. You could make them smaller for more cookies.

I planned this batch for gifts, but then took them to two parties and now I need to bake more.

The secret that makes these cookies so great are the Andes baking chips. Perfectly chopped, the chocolate blends into the dough and makes even the non-chocolate bites minty. Pretty tasty we think.

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Mint Chocolate Chip Cookies

makes about 45 medium cookies

  • 1 cup butter (two sticks), at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 2.5 cup all-purpose flour
  • 1.5  cups rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 2 cups Andes mint baking chips (found in the baking aisle at holiday time)

Instructions:

  • Preheat oven to 375.
  • Beat butter and sugars with an electric mixer until smooth.
  • Add egg and vanilla, mixing well until combined.
  • Stir in flour, baking powder, salt, and cinnamon with the mixer on medium speed. Beat in oats.
  • Mix until dough comes together. Fold in chocolate chips.
  • Refrigerate for 30 minutes.
  • Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it.
  • Bake at 375 for 18 minutes, or until edges start to brown.

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 Who can turn down a chocolate cookie? I’ll bet Santa will like them too.

Print
Mint Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 40
 

Mint Chocolate Chip Cookies makes about 45 medium cookies
Ingredients
  • 1 cup butter (two sticks), at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 2.5 cup all-purpose flour
  • 1.5  cups rolled oats
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 2 cups Andes mint baking chips (found in the baking aisle at holiday time)

Instructions
  1. Preheat oven to 375.
  2. Beat butter and sugars with an electric mixer until smooth.
  3. Add egg and vanilla, mixing well until combined.
  4. Stir in flour, baking powder, salt, and cinnamon with the mixer on medium speed. Beat in oats.
  5. Mix until dough comes together. Fold in chocolate chips.
  6. Refrigerate for 30 minutes.
  7. Remove dough from fridge and roll into big 1½ inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it.
  8. Bake at 375 for 18 minutes, or until edges start to brown.

Filed Under: Dessert, Recipes · Tagged With: , , ,

Saturday

August 27, 2011 by Leave a Comment

Oh what a week, I feel like we never got caught up. Having your week pushed a day unexpectedly due to travel plans makes for a late start to the week. When Tuesday came, it felt like Monday, but by Friday, I wondered where the week went.

We are gone again this weekend in Austin for a wedding, and again, return on Monday instead of Sunday. Means my work week schedule starts on Tuesday again, while Jeffrey rushes back to get to work on Monday. I hate starting the week feeling rushed and unprepared.

At least it’s almost September, and that’s closer to Fall? I’m not ready to think about hot oatmeal and pumpkin and gingerbread cookies yet, we’re still sweating through our clothes and melting into the pavement as we walk the dog.

My parents are in Carmel, CA and my dad sent me this picture “for the blog.” He is an expert at tuna sandwiches, so he took a picture of this tuna melt with sweet potato fries for me to show you. How funny that he is taking pictures of his food. I give him a C+. A little blue and shadowy, but good light coming from the right. Try again soon!

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Here are a few recipes on my “to try” list when I finally get some time in the kitchen:

Spicy Asian Crunchy Slaw by Eat Live Run

Roasted Tomato and Grilled Corn Soup by Edible Perspective

In a Hurry Tamale Pie by Eat Live Run

I’m probably not taking my computer with me, so follow me on Twitter, or check back on Monday when I return!

Filed Under: Uncategorized ·

Friday things

August 19, 2011 by 1 Comment

I’m on my way to California for Kim Kardashian’s wedding.

NOT.

I am on my way to California for a wedding, not KK’s. I am most excited for the temperatures in the sixties and seventies. I hardly remember what that’s like. I might sleep outside. Or forget to board the plane on Sunday. Except for my little Lily, what’s the rush to leave great weather?

I have a couple recipes tagged to maybe make one day, or if not, just keep thinking about. I’ll share them here in case you want to bake this weekend.

Oatmeal Peanut Butter Snack Squares They just sound really delish.

Orange Chocolate Chip Scones Such a short ingredient list, looks simple enough to whip up in a jif. Like how I could do that instead of playing on the computer now.

What have you seen online lately worth a try?

Filed Under: Uncategorized ·

Banana Chocolate Chip Cookies

July 27, 2011 by 2 Comments

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What do you do with almost rotten bananas? Make cookies!

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The lucky recipient of these cookies was our friend who just had a baby. If you’ve noticed, we have a lot of friends with babies! I like to bake for them. Especially cookies or bars or loaf breads that aren’t too bad for you. Comforting, filling, tasty, and easy to eat is what it’s about.

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Bananas + chocolate chips + oats = the major parts of this cookie.

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Banana Chocolate Chip Cookies

Ingredients:

  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1.5 banana, mashed (could do one large or 2ish small), about 1 cup mashed
  • 1 ¼ cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 C old fashioned oats
  • 1 C semisweet chocolate chips

Directions:

  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.
  • Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.
  • Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Makes about 45 small cookies

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These cookies were really cute and fluffy. Sometimes I don’t like banana flavor in a cookie or any desserts, but this was mild and helped keep it from drying out. It also kept it really soft, even after I froze them.

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And bananas are healthy, right? But really, baking with bananas helps add sweetness and wetness without using sugar or oil.

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For all my cookies, I use a little teaspoon cookie scooper that makes them a perfect size. About four little bites.

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A nice, little, golden brown chocolate oatmeal cookie. Yum!

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Print
Banana Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 45 cookies
 

Ingredients
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large banana, mashed
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups old fashioned oats
  • 1 cup semisweet chocolate chips

Instructions
  1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.
  3. Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.
  4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Filed Under: Dessert, Recipes · Tagged With: ,

Desserts

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Cookies:

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Banana Soft Serve Variations:

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Other Desserts:

Other Blog Recipes I Love:

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