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Archive for December, 2010

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Christmas Salad

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Baked Berry Oatmeal

“Survival Tip #02: Survive the holiday house guests with a big, easy breakfast.”

And it works! This goes really, really far as a breakfast for two — think breakfast for two followed by a week’s worth of breakfasts for one — but with some weekend house guests this is a perfect hot breakfast one day and still yields enough left over to be reheated the next morning for potluck breakfast. Definitely serve this with fat-free organic French vanilla yogurt, although the way I make it, the warmed strawberry jam is not entirely necessary.

The Fresh Market Baked Berry Oatmeal
from theirĀ 2010 Holiday Survival Guide
serves 6-8

2 1/2 c. regular rolled oats
1/2 c. steel-cut oats
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 c. milk
1 egg, slightly beaten
1/3 c. applesauce*
1/4 c. cooking or vegetable oil
1/4 c. honey
1/4 c. packed brown sugar
2 c. fresh or frozen strawberries**

strawberry jam, warmed
plain Greek-style yogurt***

*I got a package of applesauce cups and just dumped one in without measuring; it’s close enough.
**I got a frozen tub of sliced strawberries in sugar and thawed that in the refrigerator. I let them drain through a mesh strainer during the first 20 minutes that the oatmeal bakes, and then dump them in at the proper point with whatever liquid they still have; this is why I say the warmed strawberry jam isn’t strictly necessary the way I do it, because the sugar liquid from the strawberries does a neat job of substituting.
***Use the French vanilla. You can thank me later.

Preheat the oven to 400 degrees. In one large bowl, stir together the rolled oats, steel-cut oats, baking powder, salt, and cinnamon; set aside.

In a second large or medium bowl, combine milk, egg, applesauce, oil, honey, and brown sugar. If you measure out the oil in a 1/4 cup measuring cup and then use the same measuring cup for the honey, the honey will slide right out without sticking! It’s a neat trick. Add the wet ingredients to the bowl with the dry ingredients and stir until evenly combined. Pour in to a greased 2-quart souffle dish or casserole and bake uncovered for 20 minutes.

After 20 minutes, remove the dish from the oven and fold in the strawberries. Return dish to the oven and bake for an additional 20 minutes or until lightly browned. You may discover that owing to the addition of extra liquid with the strawberries, you have to go for an extra five minutes or so to get a uniform golden brown across the top and for the middle to firm up.

Spoon in to individual bowls or carry it to the table with a giant spoon so people can help themselves. Also set out a tub or dish of French vanilla yogurt and a second spoon; you may be skeptical, but it really makes the oatmeal just perfect.

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Louis’s Crossing

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Chicken parm with salad

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