Feeds:
Posts
Comments

Posts Tagged ‘oats’

IMG_1249

In a quest to save time in my kitchen last week, I tried making some basic granola on the stovetop.

I love homemade granola, but hate the long baking time and the need to stir it every 15 to 20 minutes. I don’t always have the time to do that…or rather, I often forget to stir it and end up with not-so-good granola.

And guess what? It worked beautifully, was super easy, and took me 15 minutes, max.

Basic Stovetop Granola

  • 1 cup old fashioned oats
  • 1 Tbsp light oil, Earth Balance, or butter (could use canola, safflower, coconut, etc)
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • pinch salt

IMG_1238

Heat skillet over medium/high heat and toss in oats.

IMG_1239

Toast oats, 5-7 minutes, until they turn a slight golden color and smell, well, “toasty”.

Remove oats from pan and add oil/butter, maple syrup, cinnamon, and salt.

IMG_1243

Stir together and let cook 1 minute or until fragrant.

IMG_1244

Toss in the oats, stir to coat, and let cook together 2-3 minutes.

IMG_1245

Once oats are completely covered with the syrup mixture, pour into bowl or onto baking sheet to let cool.

IMG_1247

I made mine very basic (oats only), but that’s only because I always change my mind for mix-ins. This lets me add whatever I want right then! Nuts, dried fruit, seeds, chocolate chips – there’s no limit to the combinations you could make.

So far, I’ve used this in Stonyfield Whole Milk yogurt as a snack at work and just as bowls of “cereal” with some nuts, almond milk, and sliced banana.

The possibilities are endless!

I can’t wait to make more.

Read Full Post »

We’ve been having some strange weather lately: highs in the 70s, strong winds, warm evenings.

But this morning looked like a creepy, foggy fall morning even though it was still in the 50s.

IMG_0422

In fact, the weather has been so mild that I’ve been wanting overnight oats again. Cold breakfasts do not go well with cool mornings, but the past few days gave me a reason to have a few more bowls of overnight oatmeal before the weather truly turns.

IMG_0423

This is definitely “fall in a glass”.

IMG_0424

While working on a few recipes Monday, I cooked up a quick cranberry sauce:

IMG_0372

Bring 1 cup fresh cranberries to a boil with 2 Tbsp maple syrup, 1-2 tsp fresh orange zest, and 1 diced orange. Cook/simmer until most of berries burst, take off heat, and let cool.

IMG_0427

I used this cranberry sauce in another dish but knew I wanted to fit it in with something pumpkin, too.

Introducing, Overnight Pumpkin Cranberry Oats!

Oat base (mix up the night before and let sit in the fridge)

  • 1/2 cup oats
  • 1/2 cup vanilla almond milk
  • 1/2 tsp vanilla
  • pinch salt
  • cinnamon
  • cloves
  • ginger
  • nutmeg
  • 1/4 – 1/2 cup pumpkin
  • 1/2 cup yogurt

In the morning, layer:

  • overnight oat mixture
  • cranberry orange sauce
  • wheatberries
  • chopped pecans
  • maple syrup

IMG_0426

I added some wheatberries since I had some extras on hand that were cooked and needed to be used, but you definitely don’t need them!

I loved the crunch of pecans in this, though. It went great with the tart cranberries, the fall spices, and the little drizzle of maple syrup.

Do you use fresh cranberries? What’s your favorite way to have them?

Read Full Post »

A few weeks ago, I entered and was chosen to participate in Joanne’s Marx Foods Recipe Impossible Challenge, with the main ingredient being winter squash.

IMG_0212

Not one to turn down a food challenge, I was excited to see what showed up on my doorstep a week later.

As part of the challenge, we had three rules:

  • The recipe must use winter squash
  • The recipe must use at least 2 of the secret ingredients
  • The recipe must be posted by October 27th

This recipe challenge was put on by Marx Foods, so each participant was sent a box of “secret ingredients” to use in our final recipes.

The box had such a great mix of ingredients, and (except for the maple sugar), they were all items I had never used before!

  • fennel pollen
  • espresso salt
  • ginger salt
  • maple sugar
  • coconut sugar
  • vanilla beans
  • pasilla negro chiles
  • aji panca chiles

Honestly, this mix of ingredients had me torn.

Do I make a sweet or savory dish? Sweet or savory?

I brainstormed for a few days and decided to just do one of each! I had two great ideas that I really wanted to try with the ingredients I received.

Thankfully, I fought the squash and I won.

Winter Squash Challenge Recipe 1: Savory

IMG_0356

My first dish is one you’ve already seen in pictures.

IMG_0395

Chunky Mocha Mole Chili

  • 1 acorn squash, halved and sliced
  • 2 pasilla negro chiles, rehydrated
  • 2 aji panca chiles, rehydrated
  • 1 lb. ground buffalo
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, peeled and sliced
  • 1 can black beans, drained and rinsed
  • 2 cans kidney beans, drained rinsed
  • 1 can crushed tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp cocoa powder
  • 2 tsp espresso salt
  • 1 Tbsp cumin
  1. Preheat oven to 400.
  2. Halve acorn squash and remove seeds. Slice into 1” slices. Lay on baking sheet and roast at 400 for 30 minutes, flipping halfway through until soft and browned.
  3. Cut tops off all chiles and remove seeds.
  4. Place chiles in bowl of warm water and let sit about 5 minutes.
  5. Heat olive oil in large pot over medium heat.
  6. Add onion, garlic, and carrot and cook 2-3 minutes until softened.
  7. Stir in black beans, 1 can of kidney beans, and crushed tomatoes.
  8. Once mixture is combined, put mixture in blender/food processor and let sit.
  9. In same pot, add in ground buffalo. Brown meat.
  10. Once meat is cooked, add tomato paste, cocoa powder, espresso salt, and cumin.
  11. Stir and cook 1-2 minutes until fragrant.
  12. Drain chiles and add them to the blender/food processor with the bean mixture. Blend together.
  13. Pour bean and chile mixture into meat.
  14. Add remaining can of beans.
  15. Once squash is roasted, cut peel away and slice into bite size chunks. Stir squash into chili.
  16. Serve in halved acorn squash, if possible, and top with avocado.

IMG_0397

Honestly. I’ve always though that I made pretty good chili.

IMG_0393

But this recipe was incredible. I don’t think I can make chili without dried chiles now! There was such a deep and rich flavor in this dish – maybe it was the combination of chiles, espresso salt, and cocoa – but whatever it was, I want it in every chili I have from now on.

I was so surprised that this chili had such a great flavor because I didn’t let it cook for hours or simmer in the crockpot all day long. And that makes me happy. Because now I know – with dried chiles, coffee, and cocoa powder, I can make an amazing chili in 30 minutes, if needed.

And while you don’t have to serve this in a squash bowl, it’s a fun way to eat it.

Winter Squash Challenge Recipe 2: Sweet

For my second recipe…I had a very hard time deciding what to make.

I honestly had a list of about five recipes I wanted to try with these ingredients, but I finally put together a recipe I thought would work and that was something I thought Nick and I would both enjoy.

See…I like winter squash more than Nick. So I wanted to make sure I chose recipes that we would both want to eat.

Challenge accepted, challenge completed.

IMG_0373

My sweet creation included 4 of the “secret ingredients”.

  • Vanilla bean
  • Ginger salt
  • Maple sugar
  • Coconut sugar

IMG_0375IMG_0374

Going sweet in this recipe meant one thing: Butternut.

Bright orange.

Smooth and creamy.

A sign of fall.

Enough sweetness to carry a sweet dish or contrast spicy heat.

IMG_0382

Can you believe this was my first time to ever use fresh vanilla?

I’m not sure I can ever go back to vanilla extract.

This stuff is like black gold. My house smelled amazing for hours.

IMG_0385

IMG_0381

Butternut Streusel Casserole

Base:

  • 1 2-2 1/2 lb. butternut squash, peeled and diced
  • 2 eggs
  • 1 Tbsp agave
  • 2 tsp ginger salt
  • 1/2 tsp vanilla bean
  • 2 tsp fresh orange zest
  • 1/4 cup milk

Topping:

  • 1/2 cup quick oats
  • 1 Tbsp whole wheat flour
  • 2 Tbsp maple sugar
  • 2 Tbsp coconut sugar
  • 2 Tbsp canola oil
  • 1 Tbsp chopped pecans
  • 1 Tbsp coconut
  1. Preheat oven to 350.
  2. Steam squash on stovetop or in microwave. Let sit and cool 5 minutes.
  3. Mix all topping ingredients in bowl and set aside.
  4. Once squash has cooled 5 minutes, mash with potato masher or forks until smooth.
  5. Beat in eggs, agave, ginger salt, vanilla, orange zest, and milk.
  6. Pour squash mixture into 4 6 oz. ramekins or 1 8×8 or oval baking dish.
  7. Top with streusel mixture.
  8. Bake at 350 for 30-40 minutes or until topping is golden and squash filling is set.
  9. Let cool 5 minutes and serve.

IMG_0400

Fresh vanilla is the key in this! Although, the maple + coconut sugars made an amazing crust…you just can’t ignore the beautiful little black specks in the butternut base.

IMG_0404

We had this with our dinner last night.

Sort of side dish, but sort of dessert. It was the perfect item to have along with our Hearst Ranch flank steak and salad.

IMG_0407

Thanks to Joanne for offering this winter squash challenge and to Marx Foods for hosting it and sending the secret ingredients.

I felt like I was on Iron Chef opening up the box of samples, wondering what I had to work with.

I had a great time working with all the ingredients and learned so much about new flavors and textures.

And now that this one is over…I’m ready for a new challenge Smile

Read Full Post »

Easy Morning

Good: I got up on time today! Thank goodness I didn’t have to rush around again this morning.

Bad: Blech….I still don’t feel great. I do feel better than last night, but not normal yet.

While I was packing my lunch last night, I also remembered to prep a breakfast for Nick and me today. It makes it so easy to just finish the dish and eat in the morning! The trick is making sure you remember to do the stuff the night before  🙂

muesli

Last night, I made one muesli base for me and one for Nick. Mine had:

  • 1/2 cup oats
  • 1/2 cup almond milk
  • cinnamon
  • Honduran vanilla
  • pinch salt

muesli

Then for toppings, I cut up 2 nectarines (one for each of us), washed some raspberries and added some sliced almonds and ff plain yogurt to mine.

muesli

Mm, mm. I really liked this with the almond milk in the mix! It was my first time trying almond milk in muesli like this.

Of course, I don’t eat it when it’s all pretty and posed like that – I mix it up into a yogurty mess.

muesli

I like having half of my breakfast ready and waiting in the fridge – I just have to write myself notes to remember to mix it up  🙂

I’m off to work and will be having either some coffee or hot tea to warm me back up! Love the muesli, don’t love the cold.

Do you have to leave notes/reminders for yourself?

I do all the time. I make myself notes and lists all day long of things that I want to remember to do once I get home or the next morning, etc.

Read Full Post »