Old-Fashioned Oatmeal

Old-fashioned oatmeal is a great breakfast!     

I created this chart to adjust to the number of servings to make: 

Add water to a sauce pan and bring it to a boil.   Add rolled oats (use GF if gluten free).   Let simmer for 5 minutes, until thick and hearty.  

Scoop servings into a bowl.  Add a TBS of sweetener such as honey, and about 1/4 tsp to 1/2 tsp cinnamon.  I also love adding 1/2 cup frozen fruit such as strawberries, peaches or blueberries.  Pour any kind milk on top if desired to make it creamier.   

Oat Blueberry Lemon Pancakes (GF)

Blend in blender:  

2-1/2 cups oats 
1/2 tsp salt 
1-2 TBS coconut sugar 
1 cup buttermilk (use 1-1/2 cups buttermilk with 1/2 cup milk for thicker pancakes)
1 cup milk (any kind) 
2 TBS butter, melted 
1 tsp vanilla 

Add and blend:  
1 egg 

Add more liquid if needed to have a hole in vortex while blending. 

Add and mix till blended: 
1 TBS Baking powder 

Pour into a bowl, gently fold in: 
1 tsp lemon zest 
1 cup blueberries (fresh or frozen)  

Or: 
1 cup chopped strawberries 

Or:
1 cup finely chopped apples 
1/2 tsp cinnamon 

Parmesan Chicken Nuggets

I adapted this from Sue Gregg's parmesan chicken.   Definitely a crowd-pleaser around here! 

5 chicken breasts 
2 sticks butter 
4 slices of whole grain bread 
1 TBS dried parsley 
1/2 tsp garlic powder 
1/2 tsp salt 
1 cup shredded parmesan 

Preheat oven to 375 degrees. 

Toast the bread so that it is golden and toasty.   You can do this earlier in the day and just leave the bread in the toaster oven so it dries out.  

Make the coating by ripping the bread into small pieces and putting in the blender.  Add the parsley, garlic powder, salt and parmesan.  Blend for about 30 seconds until made into nice crumbs.  

Melt 1 stick of butter in a shallow bowl.  Pour that onto a 11x15 jelly roll pan.  Melt another stick of butter in that same bowl. 

Cut the chicken into 1/2" slices and then bite size peices.   (This is easier if the chicken is very slightly frozen.)   

Dip the chicken into the butter, then the coating, then place on the pan.   

Bake for 15 minutes, then check the temperature of the chicken.  It may need a few more minutes, but you want the temperature to read at least 165 degrees.  (Really depends on the size of your chicken bites how long it takes!)  

Blender Waffles (GF!)

 I love these waffles from Sue Gregg at www.suegregg.com.   This is how I make them.  This is a double recipe that I do in a blendtec blender.  

2-1/2 cup of buttermilk or other like yogurt (thinned to consistency to buttermilk.) or any kind of milk, but use less.  
2 TBS melted butter 
1 tsp vanilla 
1 cup oats 
1 cup brown rice 
2 egg 
1 tsp baking soda 
1 tsp baking powder
1 tsp salt 
1 TBS sweetener, such as coconut sugar 

Preheat the waffle maker or griddle (if making pancakes.)  

In a powerful blender, add the liquid first, then the butter, vanilla and oats.  I usually blend this mixture 2 times on the smoothie button.  (About 2 minutes total.) 

Next this can sit overnight to improve digestibility, or you can move to the next step. 

Mix the baking soda, baking powder, salt and sweetener in a small bowl.  Set aside.  

Add two eggs to the blender.  Turn blender on low speed.  You may need to add a little more liquid to get a vortex going in the middle, but you don't want the batter too thin. 

After about 15-30 seconds to mix in the eggs,  slowly pour the contents of the small bowl into the blender (while it is still running.)  Let it run for a few more seconds, then turn off the blender.   

Let the batter rise for a minute or two. 

Spray the waffle iron with non stick spray.   Pour batter into the waffle iron.  Set a time for 3-4 minutes until golden brown and crispy.  (Or make pancakes on the griddle.)  

 

Indian Pakora

2 cups chickpea flour or 1 cup almond flour & 1 cup tapioca flour 
1/2 to 1 tsp crushed red pepper flakes 
3/4 tsp salt 
1/2 tsp baking powder 
1 finely diced jalapeno pepper 
1/2 cup chopped cilantro
2 onions, cut in half then thinly sliced
1-1/2 cups zucchini, shredded
1/2 to 1 cup of water
Oil for frying 

Pour oil in a pan so it's about 1" deep.  Heat oil.  

Mix together all the ingredients except the water.  Slowly pour the water in while stirring, but don't overstir.  The batter should be about the consistency of heavy cream, and you will see bubbles from the baking powder.  

Use an ice cream or cookie scoop to place batter in the hot oil.   Fry until nicely browned on each side.   Set aside to cool.  

Dipping sauce: 
1/2 cup ketchup 
1 TBS water 
3/4 TBS Garam Masala 
1/2 tsp salt 

Mix together well.   




 

Cinnamon Apples

Peel and cube an apple into 1/2" cubes 
Put in a pot, and cover with water.
Simmer about 5 minutes on medium until tender. 
Drain apple. 
Add 1/2 TBS butter and 1/4 tsp cinnamon.  

Serve warm or cold.  Can add granola for an apple crisp!  

Asian Sesame Noodle Salad

12 oz spaghetti, fettucinie or angel hair pasta (GF ok) 3 TBS sesame seeds  2 TBS Oil  1 TBS Sesame oil  ¼ C. soy sauce  ¼ c. rice vinegar 1 TBS sugar  ½ tsp cayenne  1 med red bell pepper, slivered ¾ c shredded carrots ¾ c sliced green onions  ½ c cilantro 1 cup snow peas, sliced in half  Salt  1 tsp red chili pepper flakes (optional) 

Boil noodles. While noodles are cooking, prep the rest.  Saute sesame seeds in oil in a pan 2-3 minutes until golden. Remove from heat and mix in soy sauce, vinegar, sugar and cayenne.  Rinse and drain noodles in cold water.  Pour onto noodles and mix well.  Add pepper, carrots and onions and toss.  Add salt to taste.  Can cover and chill up to a day ahead

Chia Seed Pudding

 Tasty treat and healthy too! 

VANILLA 

1 can coconut milk 
1/3 cup chia seeds 
2 TBS Maple syrup 
1 tsp vanilla 

Mix together in a quart size mason jar.  Stir and/or shake until well combined.  Refrigerate overnight. 


CHOCOLATE  

1 can coconut milk 
1/3 cup chia seeds 
2 TBS Cocoa powder 
3 TBS Maple syrup 
1 tsp vanilla 

Mix together in a quart size mason jar.  Stir and/or shake until well combined.  Refrigerate overnight. 

Fresh Salsa / Pico de Gallo

 Delicious with homegrown tomatoes, but store bought tomatoes in the winter will do... 

4 red tomatoes on the vine 
1/2 red onion 
1/4 cup chopped cilantro 
1/2 lime 
1/2 to 1 tsp salt (to taste) 

Slice tomatoes and onion.  You can then dice them with a knife, but having a chopper makes this SO easy!  Drain liquid from tomatoes.  Put in bowl and add chopped cilantro and salt.  Hand squeeze 1/2 lime into the mixture.  Stir and sample.  Add more lime or salt to taste.  

Real Nacho Cheese Sauce

 Nacho cheese sauce in the jar sure is tasty but who really knows what is in it? This is a real food version that is quite tasty.  

1 cup whipping cream 
1 TBS cornstarch 
1 cup grated monterey jack 
1 cup grated pepper jack 
1/4 tsp paprika 
1/4 tsp chili powder
1/4 tsp garlic powder 
1/4 tsp salt 

Pour a little bit of the whipping cream into a small cup.  Whisk in 1 TBS of cornstarch and set aside.  
Pour remaining cream into a pot and heat for 2-3 minutes.  Add cheese & spices to cream and whisk while continuing to heat.  Slowly pour the cornstarch/cream mixture into the cheese sauce, whisking the whole time.  Continue to stir until cheese sauce is thickened. 

Serve with tortilla chips.  

Legit Mexican Refried Beans

 For many years, I had as new year's resolution to learn how to cook dry beans.  I don't know what it was but it seemed so hard to me!  Well, guess what.  Instantpot makes it super easy!  My husband LOVES the refried beans at mexican restaurants, so I wanted to recreate that.  (I agree with him, they are way better than canned!)  

1 tbs olive oil 
1/3 cup chopped onion 
1 jalapeno, seeded and diced 
4 cloves garlic 
2 cups dry pinto beans, rinsed well and picked through 
1-1/2 TBS chicken better than bouillon (can use chicken stock instead) 
7 cups water 
2 bay leaves 
2-1/2 tsp salt 
1 tsp cumin 
1 tsp oregano 
dash cayenne pepper (up to 1/4 tsp, depending on your spiciness level) 

Saute onion and jalapeno until softened in Instantpot, 3-4 minutes.  Add garlic and saute 30-60 seconds more.  Add a bit of water and stir, scraping up any bits on the bottom.  Add the remaining ingredients, and cook on high for 45 minutes.  Let naturally release 25 minutes. 

Remove lid, strain liquid out into a bowl to reserve.  Blend with a stick blender, adding a little reserved liquid until it is the texture you prefer, about a cup or so.