Sarah’s Notes: Served by Lidia as part of Sharry’s wedding festivities
This recipe is adapted from one developed by chef Katy Sparks, of Quilty’s restaurant in New York City. Do not use old-fashioned rolled oats, instant, or quick-cooking oatmeal for this recipe.
1/4 cup packed light-brown sugar
3 cups milk
1 1/2 cups Irish, Scottish, or any steel-cut oatmeal
1/4 teaspoon salt
Apple and Pear Chips
1 cup stewed prunes(optional)
Pure maple syrup(optional)
Heavy cream (optional)
1. Crumble brown sugar onto a baking pan or shallow dish; let dry overnight. Press through sieve or grind in spice grinder. Set aside.
2. In a large saucepan, bring milk and 3 1/2 cups water to a boil over medium-high heat; stir in oatmeal and salt. Cook over medium heat, stirring often, 15 minutes. Reduce heat and simmer, stirring often, until almost all liquid has been absorbed and oats are al dente, about 25 minutes.
3. Transfer oatmeal to a 6-cup shallow ovenproof dish with 2-inch sides; sprinkle with dried brown sugar.
4. Heat broiler, and broil oatmeal until sugar melts and forms a crust, about 2 minutes. Garnish with apple and pear chips, prunes, maple syrup, and cream, if desired.
Sarah’s Notes: Very nice way to have oatmeal in the summer. Somehow both refreshing and filling. Fresh grapes or berries are also nice in this, added just before serving.
1/2c slivered almonds (toasted at 350 for 8-12 mins, cool 20 mins)
2 apples, coarsely grated
1.5 c rolled oats (not instant)
1c skim milk
1/2c yogurt (plain, non-fat is best for you)
1/4c sugar (or 12 packets Splenda)
Combine and chill for 8+hours.
Sarah’s Notes: This is a true favorite. A real treat to wake up to hot oatmeal in the morning. We change up the grains on this all the time as well. Quinoa is a bit bitter, but amaranth is nice in small amounts. The current favorite combo is oats and farro.
Makes 4-6 servings.
Cooking time 6 to 8 hours
1/2 cup wheat berries
1/4 cup cracked wheat
1/2 cup rolled oats (not instant or quick-cooking)
4 cups water
1/2 teaspoon salt (maybe less)
1/4 teaspoon ground cardamom
1/2 cup sweetened dried cranberries
In a 3 1/2- to 4-quart slow cooker, combine the wheat berries, cracked wheat, oats and water. Stir in salt and cardamom. Cover and cook on low for 6 to 8 hours.
Stir in cranberries just before serving. Also good with Baked Brunch Apples
Sarah’s Notes: Adapted from Queer Eye for the Straight Guy, these are showy and tasty. I make a batch of mushroom duxelles in the slow cooker and freeze it it muffin-tin sized portions to make the mushroom step as easy as thawing stuff in the microwave. I also scramble the eggs rather than bake them whole, usually.
Active time: 45 min Start to finish: 1 1/4 hr
|3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh tarragon
2 tablespoons cream cheese
12 slices Black Forest or Virginia ham (without holes; 10 oz.)
12 large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cupsPreheat oven to 400°F.
Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in tarragon.
Assemble and bake:
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms and cream cheese among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.
Makes 6 servings.
Makes 2 Servings (4 pancakes per serving)
Prep time: 10 minutes
Start to finish: 5 minutes
1/4 cup buckwheat flour
1/4 cup whole-grain pastry flour
1/8 tsp salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1/2 tsp grated lemon rind (optional, but truly elevates the dish)
1 large egg, lightly beaten
1/8 cup melted butter or canola oil
3/4 cup blueberries
Heat oven to 200°F.
Combine buckwheat flour, pastry flour, sugar substitute, baking soda, and salt in a mixing bowl. Combine buttermilk, egg, and margarine in another mixing bowl. Add wet mixture to dry mixture and stir just until combined well, being careful not to over mix. Stir in blueberries.
Heat griddle over medium heat until hot enough to cause drops of water to scatter over the surface, about 3 minutes; lightly coat with cooking spray. Spoon batter onto griddle to form 3-inch rounds; cook until golden on both sides, 2 to 3 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.
13 g total fat (4 g sat)
27 g carbohydrate
9 g protein
4 g fiber
500 mg sodium
Sarah’s Note: We eat these every weekday in our household. We have demonstrated that if you trade your morning bagel for one of these, your triglycerides will go down and your cholesterol numbers will get better. They are so tasty, though, that you won’t even notice.
1/2 cup low-fat sour cream
1/2 cup mashed ripe banana
1/2 cup fat-free milk
1/3 cup sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups morsels of bran cereal (Bran Buds)
3/4 cup whole wheat pastry flour with 1 T soy flour
1/2 cup oat or wheat bran
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup frozen or fresh blueberries
Combine sour cream, banana, and next 5 ingredients in a bowl; stir well with a whisk. Add cereal; stir well. Let stand 10 minutes or overnight.
Preheat oven to 400 F.
Lightly spoon flour into a dry measuring cup. Combine flour, oat bran, baking powder and baking soda in a large bowl, and make a well in center of flour mixture. Add cereal mixture to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle tops with oatmeal, if desired. Bake at 400 for 16 minutes, or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Yield: 1 dozen.
(per muffin) calories 137; fat 4.6g (sat 1.2g); protein 3.5g; carb 24g; fiber 6.8g
1 6oz can salmon
1.5 tsp dried sage (1 T fresh chopped sage)
1/8 tsp allspice
1/2 tsp kosher salt
1/8 tsp black pepper
1 egg beaten
1 tsp psyllium powder (optional but really helps hold things together)