It's time to get baked....if you're oatmeal

Baked Oatmeal

Serves 6 to 8

Ingredients

3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish
2 cups old-fashioned rolled oats
1/2 cup walnuts or almonds, toasted and chopped
1/3 cup fine-grain natural cane sugar
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
2 cups milk
1 large egg
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch slices
1 1/2 cups huckleberries, blueberries, or mixed berries
Maple syrup, for drizzling

Directions:

1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl.
3. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
4. Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture.
5. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid.
6. Scatter remaining berries and nuts across the top.
7. Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set.

Let cool slightly. Drizzle with remaining melted butter and maple syrup.

We make a big batch at the beginning of the week and cut off pieces throughout the week for breakfast. Just heat it up in the micro and drizzle on your maple syrup.

Slow Cook up some Indian

Curried Vegetable and Chickpea Stew

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili (or other hot chili), seeded and minced
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk

1. Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

2. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

3. To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

4. Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.

Serve over rice.

Slow Cooked Moroccan Lamb Stew

Slow Cooked Moroccan Lamb Stew

from epicurious

• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
• 4 tablespoons olive oil, divided

• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 cups low-salt chicken broth
• 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
• 1 cup dried apricots (about 5 ounces)
• 2 large plum tomatoes, chopped
• 2 cinnamon sticks
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons (packed) grated lemon peel

• 2 tablespoons chopped fresh cilantro

1. Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to slow cooker.

2 Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add a little broth and scrap up brown bits, add to slow cooker.

3. Add garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel to slow cooker. Cook on low for 7-8 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve over rice.

Black Fried Rice with Ginger Tofu

Fried Black Rice and Ginger Tofu and Spinach

from Whole Living

• 3/4 cup black rice
• 1 1/2 cups water
• 1 bunch spinach, large stems removed and rinsed
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 tablespoons finely chopped fresh ginger
• 3 scallions, thinly sliced, white and green parts separated
• 1 pound extra-firm tofu, cut into six 1/2-inch-thick rectangles
• 1 tablespoon Sriracha sauce
• Lime wedges, for serving

Directions

1. Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside

2. Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside

3. Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

Team Coco...nut Granola

• Double Coconut Granola
• 
  
• 8 cups oats
• 1 cup unsweetened flaked coconut
• 3/4 cup chopped almonds/walnuts
• 1/2 cup coconut milk
• 1/4 cup virgin coconut oil
• 1/4 cup vegetable oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.
2. Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl.
3. While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.
4. Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries. Store in an airtight container at room temperature.

Bean There, Done Patty

This is one of our go-to recipes when we want something hearty yet vegetarian. Great with pineapple rice seen from a previous post. They are kind of fussy, so we usually make a double batch so we can have leftovers for the next day (they keep well).

Cuban Black Bean Patties

from Cooking Light March 2007

2 cups rinsed, drained canned black beans (1 15 oz can)

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp salt

1 large egg white

1/2 cup shredded Monterey Jack cheese with peppers

1/4 cup cornmeal

1/4 cup chopped red onion

1. Place 1 1/2 cups beans, garlic, cumin, salt in bowl. Partially mash with fork. Place 1/2 cup of remaining beans and egg white in food processor; process 30 seconds or until well combined.

2.Add bean puree to beans in the bowl, then add cheese and onion. Stir until combined.

3. Divide bean mixture into 4 equal patties. You may need wet hands to do this.

4. Put cornmeal in a bowl and dredge both sides of the patties in the cornmeal.

5. I usually chill my patties for 20 minutes or so because it helps them stick together while you are cooking them.

6. Once they have been chilling. heat heavy pan over medium high heat. Add some olive oil to pain and cooking patties about 3 minutes on each side.

7. Serve with plantains and pineapple rice for a delicious Cuban meal!

Put Up Your Cukes!

Delicious and refreshing, you will not be able to get enough of this yummy drink. Perfect for a hot summer day when you need to cool off in front of the AC. Make sure to make a double batch.

Cucumber Limeade

from Everyday Foods

I cucumber, seeds removed and coarsely chopped (plus another for garnish)

1 1/2 cup water

1/4 cup sugar

juice of 1 lime

1/4 tsp coarse salt

1 cup ice cubes

Put ingredients in blender and blend until smooth. Serve over ice, garnish with cucumber spears.