Easy Overnight Steel Cut Oatmeal ~ Meatless Monday

I keep trying to like cooking and eating steel cut oatmeal...but I don't.  I think it's because they just take too darn long to cook.  I've tried cooking them overnight in the crock pot, but that was just a sticky, baked on mess to clean up.  And don't even get me started on trying to cook them in the microwave ~ TOTAL NIGHTMARE!!  They say it can be done, don't believe them, I've tried THREE different times.  It's just turns into a horror show, no matter now hard I try to make it work 'this time'.  Don't go there!  

All that being said, I was on a mission to find a way to cook the remaining box of steel cut oats that's sitting in my pantry...taunting me, every day.  So, I decided the only way to solve the problem, (I'm too cheap to just throw out the rest of the box) and to get those pesky oats out of my hair (it tends to get stuck in there when you're scrubbing the oats off the ceiling and walls of the microwave, and don't forget mopping up the watery, messy, oat gravel carnage from the glass turntable...don't ask), was to try another 'easy' recipe.  

Well, happy to report I have found a way to make steel cut oats that really is simple and easy.  I followed this brilliant, overnight oat soak method recipe...and it was even quicker than they said it would be.  After I soaked the parboiled oats overnight, I just nuked a serving for a minute, (once they soak overnight, they are tamed!)  gave 'em a quick stir, zapped them again for another minute, and they were done. Easy-peasy!  The recipe makes enough for about 4 servings, so I keep the extra in a glass jar, and I'm set for d.a.y.s.!  I like to eat mine sweet or savory, just depends on my mood.  Sometimes I'll top mine with chia seeds, chopped walnuts, raisins and a little maple syrup...other times I'll add cilantro, chipotle hot sauce, spices, nuts and some light cheese for a little Mexican flavored breakfast or lunch action.  So yummy...and chewy, but that's OK, it's just their thing.  :)   I am now at peace with the remaining box of steel cut oats.  Life is good. 

Savory & Sweet French Picnic Cake ~ inspired by a recipe from 'The Little Paris Kitchen' cookbook

Not too long ago, I checked out a copy of the cookbook ~ The Little Paris Kitchen ~ from our local library.   It's a charming cookbook that was written by a Brit named ~ Rachel Khoo ~ who now lives in Paris.  I truly enjoyed reading about all the back stories on the recipes, how the cookbook came to be, as well as looking at all the beautiful photos of Rachel out-and-about in Paris.  Yeah, I'm one of those people, one who reads cookbooks like other people read novels.  :)

One of her recipes that called out to me was for a savory, yet slightly sweet, 'picnic cake' called ~ Sausage, Pistachio & Prune Cake.  I know it sounds kinda odd, but after reading her comments about it, I just had to make it in my kitchen, too.   I tinkered with the recipe just a bit... I cut the oil in half by using water to replace half the oil (with no loss of flavor or moisture); I used chopped ham, bell pepper and onion instead of the amount of salami called for; I replaced 1/3 cup of wheat flour with soy flour, to get a little more protein in the cake; skipped the nuts; and I only used half of the amount of chopped dried plums (I like calling them that instead of prunes, prunes just sounds so ~ ugh! :)   The cake came out with a beautiful golden crust and was excellent.  Roy thought it was like eating a quiche, but in a slightly sweet, cake/loaf form...and I'd have to agree.  We enjoyed it for a light lunch, with a garden salad and fresh fruit.  I also had it for breakfast the next day, too ~ Yummy!  Even my son liked it.  He was a bit hesitant at first, but after a few bites he really got into it and promptly asked for seconds.  So, if you're looking to do a little foodie armchair traveling, give this book or recipe a try ~ Bon Appétit!

  

Pineapple Rasam ~ Meatless Monday

In this month's Penzey's Spices catalog, there was a recipe for an Indian soup called ~ Pineapple Rasam.  It sounded really interesting, and since I love Indian food so much, I knew I had to make it.  I made it for our lunch today, and it was just perfect for this second day of Fall.  This version of  rasam uses a can of crushed pineapple as it's base ~ what an unusual way to use pineapple!  The soup turns into a wonderful combo of sweet, spicy, smooth and creamy ~ with a great 'rich' mouth-feel.  I'm going to have to explore using pureed crushed pineapple in other dishes, too...maybe even as a base for a vegetarian gravy.  Surprisingly, it didn't give a heavy pineapple flavor to the soup, just a nice 'thick' texture... I think pureed crushed pineapple might be my new secret ingredient for a low fat 'thick' texture!

I added a bit more Indian spices than their recipe called for, just because I wanted a richer spice flavor.  I have a nice Masala Sambhar spice blend that I like to use since it compliments many different foods.  I also used regular oil instead of ghee (since I don't keep that on hand), I added 1/4 tsp of butter extract to the water for a touch of butter flavor since I didn't use ghee, and I just used all ground spices.  I still used the mustard seeds in the hot oil first, than added the rest of the spices as the recipe called for.  I served it with some Trader Joe's naan bread and a 'ready to eat' rice and yellow lentil dish called  pongal (that I bought last month at the Indian market).  What a satisfying light lunch for this beautiful, sunny and mild ~ Meatless Monday!  More real-time cooking in my kitchen today.  :)

Watermelon Salsa

Today, we have been enjoying the first day of Fall.  What a beauty it was!!  The sky was such a lovely shade of blue, the air was crisp, the breeze was light and the temps were mild.  The windows were open to capture the fresh scent of the new season, and I was out and about on the bike path that runs through our little town.  All-in-all, it was a wonderful day.  :)

When I got back from my late afternoon bike ride, I made an unusual,  Watermelon Salsa for a little treat.  I used this recipe from the Eating Well site.  I thoroughly enjoyed it, it was such an unexpected spin on salsa.  It was really nice with chips, but I think it would be a perfect topping for grilled chicken or pork, too.

Later on, just before the sun was almost ready to set, as I was working on tonight's blog post, I kept hearing the sounds of hot air balloons overhead.  Since we live just a block off the lake, we often see and hear balloons going by in the summer evenings...but this time, they sounded somehow CLOSER.  I glanced out my bedroom window and this time I was almost eye-to-eye with one.  These balloons were REALLY close ~ like not very much higher than our 2-story house ~ close.  I swear I could have almost touched them. (OK, maybe I exaggerate a little bit, but not much!)  So, I had to include the pics of the pretty balloons.  We weren't the only neighbors outside watching the balloons go by...and hoping that they made it over the high power lines.  I'm sure they were up a lot higher than they seemed, but hanging out my upstairs window to take pictures, they seemed not much higher up than I was.  :)   

This shot was taken about 5 minutes after I took the photo above.  The balloon on the far left was the last one to go by; there is another one hiding just out of site behind one of the big trees & the far right balloon was climbing fast.  I'm guessing they were getting down close to the water on the lake & going back up.  Sorta like touch-&-goes.  The way the high power tension lines and the balloons were set up, it looked almost like notes on a page of sheet music.   :)  What a way to usher in the first day of Fall!

Happy Autumn!

Spicy Almond Noodles ~ Meatless Monday

When I have leftover plain spaghetti noodles in the fridge, I'll often turn them into a quick Asian-inspired meal for the next go 'round.   I don't really have a recipe for this kind of meal because it all comes together based on what is hanging around in my fridge, what I'm in the mood for and how creative I'm feeling at the moment.  This time I just nuked some sliced yellow squash, mushrooms, onions and cubed tofu.  I mixed up a quick and simple 'sauce' from a big spoonful of almond butter,  a pinch of Chinese 5-Spice, a dash of Tabasco sauce and a little Bragg's Amino Acids (my stand-in for soy sauce).  I tossed the sauce with the reheated noodles, threw in the veggies and tossed again.  I topped it all off with some chopped fresh cilantro, crushed red pepper flakes and a handful of  toasted sliced almonds.  Spicy Almond Noodles = Yummy for my tummy!  This makes a super simple meal for a Meatless Monday, or for any day of the week.  Who says leftovers are boring?  Certainly not me!!  :)

Threaded Hot Dog & Spaghetti Bites (a.k.a. ~ Spiders or Jellyfish or Octopus or Squid Dog Spaghetti Bites)

I keep seeing versions of this Threaded Hot Dog & Spaghetti Bites recipe floating around Pinterest, and decided I finally had to try making them in my kitchen.  This simple recipe is a snap to do, and little hands make for the perfect kitchen assistant.

My son, J, was totally on board with this meal.  He had a blast stabbing the uncooked spaghetti noodles through the cut up hot dog 'bites'...

...maybe a little too much fun.  :)

He watched the entire cooking process and was amazed as this fun-to-make recipe changed appearance and texture. We couldn't decide if our weird creations looked more like spiders...or jellyfish...or maybe even a little like an octopus or squid.  Whatever they were, they sure gave us the giggles.  J gobbled down his plateful of happy food really quick, and was back for seconds in no time flat.  Actually, we all enjoyed this kid-friendly meal...sometimes you just gotta play with your food.  :)

2-Ingredient Pumpkin Cake with Apple Cider Glaze

Have you ever seen a Pinterest 'pin' and just had to make it in your own kitchen?  Yeah, me too.  I followed a pin to this 2008 recipe blog post for a~ 2-Ingredient Pumpkin Cake with Apple Cider Glaze. It sounded way too good to pass up.  The cake is made with just a box of cake mix and a can of pumpkin puree, that's it.  The recipe includes a simple glaze made from powdered sugar and apple cider, just in case you want to make it extra special.  Nice!

The verdict: My family and friends liked the cake.  I think the cake is better the first day because it seemed to get a bit 'gummy' by the second day...but that didn't stop us from enjoying seconds.  The sticky batter reminds me of a cross between Play-Doh & Marshmallow Fluff...interesting, to say the least.  It wasn't possible to get the batter level, so the cake had a bit of a 'rustic' look to it when it came out of the oven, but the glaze helped to smooth out the uneven appearance of the top, so you don't really notice it that much.  For a cake that doesn't have any eggs or oil in it, it was all right.  That being said, I'm not sure I will ever make it again...but I'm happy that I tried it.  I'm always up for trying a new recipe, and now I know if I only have a can of pumpkin puree and a box cake mix in the pantry, I can still make a tasty dessert. :) 

Oat Bran Breakfast Cookies

I was playing around with a batch of breakfast cookies the other day and came up with a new variety.  Since I've been making a lot of oat bran muffins lately, I decided to incorporate some oat bran into my breakfast cookies.  As long as I was at it, I tossed in some ground flax seed and a bit of oil, just to shake things up a bit.  These breakfast cookies are wheat free, egg free and dairy free.  I found the texture was a lot softer and not quite as chewy as my Banana Oat Breakfast Cookies.  I'm not sure if it was the addition of the oil, flax seed, oat bran or the combo that changed the texture.  Roy really enjoyed them, and gave them a thumbs up.  Hope you like them, too.  :) 

Oat Bran Breakfast Cookies 
makes 16-20, depending on size of cookies
 
Ingredients

• 1 cup quick oatmeal ~ uncooked
• 1/2 cup oat bran
• 2 ripe bananas, mashed with fork until creamy 
  
• 1 cup unsweetened applesauce
• 1/3 cup raisins and/or dried cranberries
• 1/4 cup carob chips (or chocolate chips)
• 1 Tbsp ground flax seed
• 1 Tbsp oil (I use Smart Balance)
• 1 tsp vanilla extract
• 1 tsp cinnamon

Directions

Preheat heat oven to 350 degrees.  Mix vanilla extract & cinnamon into the applesauce.  Blend applesauce mixture with all other ingredients & let sit for 10 minutes.  Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.  Bake approx. 22 -25 minutes.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  Store in a covered container when completely cool, with parchment paper between the layers.  They will last longer if kept in the fridge.

  

Cold Cucumber & Greek Yogurt Soup ~ Meatless Monday

I recently acquired an old, yellowed, late 80's paperback copy of  ~ Jane Brody's Good Food Book.  I came across a recipe for a cold soup that would use up the last of the season's cucumbers that my neighbor, Cheryl, had so kindly shared with me.   I was inspired by the cookbook's original cold cucumber & yogurt soup recipe and came up with my own version, using what I had available in the kitchen and fridge.

The way I make it, the diced cucumber will begin to release it's liquid as it sits in the fridge, and will begin to thin out the Greek yogurt, turning it into a 'soup' consistency.  I prefer making the soup this way, instead of the traditional ~ salting the cucumber before hand, and letting all the tasty cucumber liquid go down the drain ~ method.  Why waste all that subtle, fresh cucumber flavor?  Not in my kitchen!  :)  This is a cool, refreshing soup, perfect for the last of the dog days of summer and for a light, Meatless Monday midday meal ~  Enjoy!

Cold Cucumber & Greek Yogurt Soup
serves 2-3

Ingredients

• 1 cup plain fat free Greek yogurt
• 1 medium cucumber ~ peeled, seeded & finely diced
• 1/2 cup cold water
• 1/2 Tbsp olive oil
• 1/2 tsp dried dill weed (or about 1/2 Tbsp minced fresh)
• 1/4 tsp Tabasco Green Jalapeno Sauce
• 1/4 tsp apple cider vinegar
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• salt/pepper ~ to taste
• 1 Tbsp chopped walnuts

Directions

Add first 10 ingredients (Greek yogurt-salt/pepper) to a bowl and stir to combine.  Let sit in fridge for 2 hours to allow the flavors to meld.  The cucumber will start to release its liquid as it sits and will begin to thin the thick Greek yogurt.  When ready to serve, give the mixture another stir and add more water if needed to get the soup to your desired consistency.  Taste and adjust seasoning if necessary, adding more salt/pepper/Tabasco sauce as needed.  Garnish soup with chopped walnuts and a little dill weed before serving.

 

Chicken & Rice Soup

Something happened around here last night, all was fine and then BAM!  Roy and J both came down with coughing fits and stuffy sinuses.  Lately, I know our area has been noted as having 'high to very high' amounts of pollen ~ I believe them!!  So, today we all stayed inside.  Since I had a bit of meat left from the roast chicken I made the other day, I decided to make chicken stock/soup.  There is something about simmering the chicken bones for a homemade soup that just makes a soup taste so much better.  I cleaned out the fridge while I was at it and found a container of rice, so I ended up making an on-the-fly ~ Chicken & Rice Soup.  We all loved it, it made us feel better and it helped to free up some space in the fridge.  Win's all around!  Real-time cooking in my kitchen tonight.  :)