baked oatmeal

I was recently gifted Heidi Swanson’s Super Natural Every Day and let me tell you, folks, this book is quickly becoming a go-to in my kitchen.  The photography is lovely, the narrative is charming and the recipes – at least the few I’ve tried so far – are delicious.

I have made this oatmeal a number of times, first spying it on 101cookbooks over a year ago.  We made it so many times last summer and loved it – and then, for some reason, forgot about it for awhile.  It only took paging through Heidi’s book to remind me of how much we enjoyed this.

I’m an oatmeal lover to begin with so I typically enjoy oatmeal of any variety.  However, I must say, this is my favorite.  It is so delicious, so adaptable, reheats well and is absolutely delicious when topped with a dollop of greek yogurt and drizzle of honey.

baked oatmeal
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As I said above, this recipe is adaptable.  You can use any kind of nuts or leave them out altogether.  Any fruit combo works well.  I love bananas so tend to use them frequently but I’ve done peaches and blueberries before and that was delicious, as well.  Use what you have on hand, mix it up and let me know what delicious combos you come up with!

2 cups rolled oats
1/2 cup walnut pieces, toasted
1/3 cup maple syrup (optional)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
scant 1/2 teaspoon salt
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled
2 teaspoon vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups berries

1.  Preheat the oven to 375 with a rack in the top third of the oven.  Generously butter the inside of an 8-inch square baking dish (I use a gratin dish that is about 2-quarts).

2.  In a bowl, mix together the oats, half the walnuts, the baking powder, cinnamon and salt.

3.  In another bowl, whisk together the maple syrup (if using), milk, egg, half of the butter, and the vanilla.

4.  Arrange the bananas in a single layer in the bottom of the prepared baking dish.  Sprinkle two-thirds of the berries over the top.  Cover the fruit with the oat mixture.  Slowly drizzle the milk mixture over the oats.  Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats.  Scatter the remaining berries and remaining walnuts across the top.

5.  Bake for 35-45 minutes, until the top is nicely golden and the oat mixture has set.  Remove from the oven and let cool for a few minutes.  Drizzle the remaining melted butter on the top and serve.  Sprinkle with a bit of sugar or maple syrup or honey if you want it a bit sweeter.

Source: Super Natural Every Day by Heidi Swanson (with special thanks to my – now official – Aunt Nancy )

oatmeal with strawberries and chocolate chips

There are some weeks when grocery shopping doesn’t happen, when a quick trip to our favorite fruit and veggie stand down the street is all we can manage.  These are the weeks when we rely on pantry staples and creativity.  Last week when I went to make breakfast, I opened the pantry to find no cereal, no bagels – I then checked the fridge to find no milk, no eggs, no yogurt – just a lonely little box of strawberries.  I sighed (oh, what to make).  Then, I remembered bookmarking Annie’s post earlier in the week and I excitedly got to work making my own little version.

In Annie’s words, this is like dessert for breakfast.  Especially this time of year when the strawberries are so deliciously sweet.  And the chocolate chips – just a few – when tossed in with the warm oatmeal, melt just enough to cover a bit of strawberry and remind you of chocolate covered strawberries.  Over a base of hearty oatmeal, this is a breakfast that fills you up and leaves you completely satisfied – bare fridge, pantry and all.

oatmeal with strawberries & chocolate chips
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Yield: 1 serving, easily increased for more

1/2 cup old-fashioned oats
1 cup water
4-5 strawberries, cleaned, hulled & sliced
small handful of chocolate chips

1.  Cook the oats: In the microwave, combine water and oats and microwave on high for 2 1/2 to 3 minutes or until thickened.  On the stovetop, bring the water to a boil and stir in oats, cook 5 minutes over medium until thickened, stirring occasionally.

2.  Top the oats with strawberries and chocolate chips.  Enjoy.

Source: inspired by Annie’s Eats

Baked Eggs in Tomato Sauce

We’ve been keeping it simple for lunch these days, using ingredients we have on hand to make something good out of it.

Today I found myself with a half jar of left over Prego sauce that Jon used to make dinner last week when I was gone.  There are always eggs in the fridge and I had a nice bunch of fresh basil waiting to be used up.  I picked up some goat cheese while grocery shopping this morning and was ready for lunch when I got home.

I preheated the oven, filled a ramekin with tomato sauce, goat cheese and an egg.  I topped it off with a bit of salt and pepper and baked it for 15 minutes.

The combination of goat cheese and tomato sauce is classically delicious.  The basil adds a fresh touch, the two pieces of toast and an egg make it a meal.

Baked Eggs in Tomato Sauce
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Yield: 1 serving (can be adjusted for more)

I enjoy this as a one person breakfast, lunch or dinner.  You can make the recipe to serve many people, just multiple the ingredients by the number of people you’re serving.  You can do individual ramekins but I’m sure it would work great in a larger baking or gratin dish.  It would also make a lovely appetizer (perhaps without the egg).

1/2 cup tomato sauce
1 Tbsp goat cheese
1 Egg
salt and pepper, to taste
1 leaf fresh basil chiffonade
2 pieces of bread, toasted

1.  Preheat the oven to 425 degrees.

2.  Pour 1/2 cup of tomato sauce in ramekin.  Top with goat cheese and egg.  Sprinkle with salt and pepper.

3.  Place in oven and bake 15-20 minutes, until the white is cooked through but the yolk is still a little bit runny.

4.  Remove from oven, top with fresh basil, enjoy alongside toast.

Source:  Tasty Kitchen Blog

Banana Pecan Coconut Muffins

Good morning, lovelies.  May I interest you in a muffin?

It is a banana muffin (of my favorite muffin base) filled with plenty of coconut (for sweetness) and pecans (for crunch).  And it goes splendidly with a hot cup of coffee on a chilly, but sunny, spring morning.

Make some muffins, share with others.  But more importantly, have yourself a lovely Wednesday.

Banana Pecan Coconut Muffins
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Yield: about 12 muffins

I always source my bananas for muffins from the freezer.  I freeze them in their peel then take them straight from the freezer to a microwave safe bowl and nuke them for about 1-2 minutes.  Then, I simply cut the top and the peel slides right away from the banana which, by now, is in a perfect state for mashing.

1 3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of vegetable oil
1/2 cup of vanilla yogurt
1 tsp vanilla extract
2 large, very ripe bananas, fresh or frozen*
1 cup sweetened coconut
3/4 cup chopped pecans

1. Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray or line with paper cups.

2. In a large bowl, whisk the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined.  In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly.

3. Slowly combine the dry ingredients into the wet ingredients without over mixing.  Add the walnuts and fold them into the batter.  Using an ice cream scooper, scoop uniform amount of batter into each baking cup.

4. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a wire rack.

Source: adapted from For the Love of Cooking

Egg and Cheese Sandwich

An egg sandwich is never something you’ll find me putting on a menu plan.  It’s something I make when there isn’t anything left in the fridge.  It’s certainly not gourmet (although it can be) and up until now it was more of a last-ditch effort for dinner rather than something I really looked forward to eating.

That is, until I read Deb’s post.  Since I first read it last week I’ve had three of these sandwiches.  The first one I made was out of desperation – I had nothing else to make for dinner.  The second one was for lunch and to take pretty pictures for you.  The third one I made for breakfast after an early morning 6 mile run.  Each time it was delicious and satisfying.

In addition to pasta, I think cooking a good egg (in a variety of ways) should be in every person’s repertoire and this method is one of my new favorites.  The technique of melting cheese right into the middle of the eggs is pure genius.  The result is a super quick, super simple and super delicious Egg and Cheese Sandwich that you’ll want to make again and again.

Egg and Cheese Sandwich
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Deb makes her sandwiches with either one or two whole eggs.  I chose to make mine with one whole egg + 1 egg white.  You could also do only egg whites.  If using only 1 egg, use 1/2 teaspoon water or milk.  If using 2 eggs, use 1 teaspoon.  Written below is how I made my sandwich – you can substitute any kind of bread (an English muffin, a biscuit, a bagel) and any kind of cheese (white cheddar, Gruyere, Swiss) and add any topping you’d like (sauteed mushrooms, chives, salsa).

2 slices of bread
1-2 teaspoons butter
1 egg + 1 egg white
1 teaspoon milk (or water)
salt + pepper, to taste
cheese (sliced thin, grated, or right out of the plastic wrapper)
toppings, if you wish

1. Toast the bread.  Heat a 9-inch skillet over medium heat.

2. Beat the eggs in a small cup with the milk and a few pinches of salt and couple grinds of black pepper.

3. Melt butter in the pan to coat it.  Pour the eggs into the pan to cover it, as a thin crepe would.

4. Immediately plop the cheese onto the middle of the egg.  Toss any toppings onto the cheese.

5. Cook the egg for 1 1/2 – 2 minutes or until the egg is firm and you are able to lift the side without any loose egg slipping through.

6. Fold the part of the egg closet to you over the cheese.  Repeat this on three sides, forming a kind of envelope around the cheese.  Leave the folded egg in the skillet to cook for about 30 more seconds.  Then, slide it onto your toast, folding the last side over the cheese.  Top with the other half of toast.  Enjoy. 

Source: Smitten Kitchen via A Cup of Jo