Life, Liberty and the Pursuit of Foodiness

Archive for the tag “Rolled oats”

31-Recipe Challenge Day 8: Banana Bread Oatmeal and Snow

As I mentioned yesterday, it snowed here over the weekend. I woke up Saturday to a blanket of white…that was plowed right up and over my car. The upside of moving from a house to an apartment is the lack of a driveway and walkway to shovel. The downside is I now park on the street and the snowplows plow our cars right in. So I did still have to spend Saturday morning clearing off and shoveling out some cars. And it was crazy windy, so I ended up looking more like I had jumped in the snow than shoveled it. (Have I mentioned I’m not a big fan of snow?)

But the upside to shoveling snow is getting to come inside after and warm up with some hot oatmeal and cocoa. So I made myself a hearty post-snow breakfast of banana bread oatmeal, courtesy of My Fat Heart.

Banana bread oatmeal and cocoa

I’ll be up front: I’m weird about banana. I like them, I eat them, I excitedly pair them with peanut butter. But banana bread? Banana chips? Most other banana-flavored or banana-inclusive things? No thanks. I’m picky about where my bananas can make an appearance. (Get your minds out of the gutter! No? Just me? Dammit.) So naturally, I was little worried to try out an oatmeal recipe that calls for mashed banana out of fear that I would not be in a banana mood when I decided to make this recipe. (I was. It’s all good.)

Actually, I like the idea of adding mashed banana to oatmeal to add sweetness and moisture. But for me, this oatmeal wasn’t a hit. It seized up before I got to eat it, making it unappealingly chewy, thick and sticky. In hindsight, I probably could have remedied this by just adding some more hot milk to it and stirring it in. Oh well. (Also, I used dairy skim milk, not almond milk like the original recipe states. I wonder now if the almond milk’s thickness would have helped the texture.)

(To be fair, though, the oatmeal may very well have started to solidify as I took shot after shot trying to get a decent, shadow-free photo. Eating this immediately after cooking, sans photo shoot, would probably have resulted in a much better oatmeal experience.)

One other thing–this had way too much cinnamon for me. Next time, I’d probably skip it in the topping and just sprinkle with brown sugar. (I also only had dark brown sugar on hand, not light, which has a more intense flavor and may have highlighted the cinnamon spice even more.)

Bottom line? I’ll try it again, no photo shoot, no extra cinnamon, maybe extra milk. And for the love of God, NOT with McCann’s steel cut oats. I tried it that way the first time in place of rolled oats (because I love my Irish oatmeal), but the ratios were not right and it cooked right onto the bottom of the pot. That was a fun cleanup.)

Therefore, if you do try this recipe (and please do! Just don’t take a thousand photos in front of a cold window first), FOLLOW IT! She knows what she’s talking about. Don’t be me.

Banana bread oatmeal and mocha on windowsill

And then snuggle up with a steamy bowl of oats and a big ol’ mug of cocoa, coffee, tea or some combination thereof. Happy snow day!

 

31-Recipe Challenge Day 6: Chili and granola (but not together…)

Day 6 may be one of my most successful recipe challenge day yet (or at least my mom would think so…she gave a double-thumbs up to both these recipes. Consider them added to the bank!)

Vegetarian chili and granola is a strange combination, but trust me…I didn’t eat them together! I had actually intended to make the granola the day before, but after not one, but TWO separate grocery store trips, I came home to realize that the oats I swore I had at home were nowhere to be found. It’s pretty hard to make granola without oats. So I bought oats the next day, THEN I made granola. And it. is. awesome. As a matter of fact, I didn’t even halve this recipe–I had a feeling this one would be good, so I have a big container of it sitting in my cabinet now, just waiting to adorn all sorts of yogurt. (Or milk and strawberries, in place of cereal. Or just straight out of the container into my mouth. Also delicious.)

Granola

The great thing about the recipe from Dining With Dostoevsky (major props for the name, btw) was the room for adaptation. I followed largely to the T, as I said I would, with a few exceptions: for one, she used a honey-water solution, but mentioned that you could use pure maple syrup, as well. So, naturally, I had to take that invitation (I adore maple syrup). My final sweetener ratio ended up being 3/4 cup maple syrup and 3 tablespoons dark brown sugar (not light like the recipe called for, but it’s what I had.) And honestly, I could probably remake this with even less syrup/sugar and it would still be great.

I also got home and could not find my pumpkin seeds ANYWHERE. Seriously, they still haven’t turned up, even though Kevin was eating them the day before. (I think he ate them all.) Anyway, no big loss for me there…I don’t even really like pumpkin seeds. Worked for me. I also couldn’t find any “extra thick” rolled oats, so I used regular rolled oats. They worked fine.

Also…the recipe calls for cardamom, and I skipped it. (Gasp! I know…) Thing is, cardamom is, like, crazy expensive. It was $10-11 for a regular 1-2 ounce container, $13 if I wanted whole pods. Since cardamom has a unique flavor, I didn’t try substituting anything for it. The granola was still delicious, and the maple flavor came through a lot, though I imagine the cardamom would make it extra special.

*Sidebar: This challenge is making me poor. My grocery bills have been well over $100 a week, and that’s only including the bare minimum of basic groceries in addition to the ingredients. I should start a fundraising campaign so I can afford things like cardamom and duck fat. If anyone wants to send me money (or cardamom), I wouldn’t turn it away. I should create a Kickstart fund or something! *end sidebar

However, I kept everything else as-is–even the pistachios, and I don’t care for pistachios. But it all works well together. Of course, I could always do with adding another cup or eight of apricots!

While the granola baked, I made the vegetarian chili from Nutritionist in the Kitch. I’ve never made chili because it always seemed intimidating, but really the only moderately difficult part of this recipe was prepping and chopping all the vegetables. Once it’s on the stove, it more or less just does its own thing.

Chili ingredientsPrepping the chili ingredients…more cans than I realized, but also plenty of fresh veggies!

I found red quinoa, not white quinoa, at the supermarket, and I actually really loved the extra shade of red it added into the chili–red peppers, tomatoes, red kidney beans and now the red quinoa. Of course, I scraped all the seeds out of the jalapeño, but you could keep them in for more heat (we all know my stance on spicy food by now.)

Cooking veggiesShe included plain yogurt and scallions as toppings for the chili, but I love grated cheddar on my chili, so I added that instead. Add whatever you like!

Vegetarian chiliMy mom absolutely loved this one, though she claimed it needed meat. Somehow I think she’s an even bigger carnivore than Kevin (who also gave this the seal of approval. Pretty sure he agrees with the need for meat, though.) Personally, I think this chili has more than enough protein on its own already, with two types of beans and quinoa. But sure, you could add some ground beef if you want.

Two totally unrelated (but healthy!)  recipes, but two certified successes. It was a good night. I should listen to showtunes on Pandora while I cook more often–apparently they give me good vibes!

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