Float Your Boat Oats ... Steel Cut Oatmeal with Apricot Nut Streuselly Topping That Is!

Lean back in your chairs, folks, and get comfy. Let’s chat about ... oatmeal. WAIT! Don’t leave! Hear me out before your mouse whisks you away to another blog. I know, I know. How can I expect anyone to get excited about pasty porridge? I mean, come on, a post about oatmeal? Yawn! Well, give me two minutes and let's see if I can entice you just enough to hold out your bowl and utter those famous words from orphaned Oliver Twist, “Please sir, can I have some more?”

Do you eat breakfast? Does oatmeal ever make its lowly way into your cereal bowl? That chewy porridge makes an occasional appearance on my table during the winter months. As a kid, I inwardly groaned when oatmeal was on the menu. Now that I’ve solidly entered the land of grown ups, I ..., um, lean in closer please, I like it. There! I’m no longer a closet oatmeal eater! Oh, I still love eggs best for a hot breakfast, yet I like how oatmeal warms me up when it’s so blustery cold outside. Plus, a bowl of oatmeal and my trusty mug of tea really fuel me up and get me through until lunch.But I’m not talking regular plain old, plain old oatmeal here. Nooooo sireeee! I’m talking about something that will float your boat, baby!

Did you know there are many varieties of oatmeal? For starters, there is the flavored, instant packet variety that’s popular with younger kids. Then there is the quick cooking oats, which are rolled oats that have been broken into pieces enabling a faster cooking time. I wonder if those are just the wayward broken flakes they sweep up off the equipment and floor when they make rolled oats. Makes you want to go check the label on your oatmeal, huh? Anyway ... Next, there is what’s called old fashioned oats, which are your typical rolled oats. I like those puppies a lot, and they work great in cookies, cobbler topping, skirlie stuffing, or meatloaf, too. Today we’ll be makin’ steel cut oats, sometimes called Irish Oats, which are the grains that have been cut, but not steamed and rolled like Old Fashioned Oats.See the difference between the two types in my sun deprived pale hand? These little nuggets take a long time to cook, but provide great texture and a satisfying nutty flavor.

I read an Alton Brown recipe for steel cut oats, and it sounded great, but he served it plain. Blech. I decided to jazz mine up and concocted a topping that is sooo yummilicious, you’ll want to make oatmeal everyday just to get at the topping. This is good enough to serve to company! Okay, enough verbiage ... let’s make oatmeal.

1 Tablespoon butter
1 cup steel cut oats
3 cups boiling water - have it ready
½ cup milk (I used 2%)
¼ cup buttermilk (I used low fat)

In a large non-stick saucepot, melt the butter.Stir in the oats and toast them until they start to turn golden, about 4 minutes. Carefully add the boiling water (it will bubble up vigorously) and give a quick stir. Reduce heat to a low simmer, and simmer without stirring for about 30 minutes. Add the milk and buttermilk, and stir. Cook for another 10 minutes or until it reaches the consistency that you like. I prefer it thicker, similar in consistency to grits.

While the oats are cooking, make the streuselly topping.I know it isn't truly a streusel topping, so we’re gonna call it streuselly. Ahem. Start with some dried apricots. Do you like dried apricots? I LOOOOVE them.So get about six of the little dried beauties and cut them into bite sized pieces, and set them in a bowl.
Go ahead and sneak one ... ya know, just to, uh, test them.Then add about a handful of lovely toasted nuts. I used walnuts and almonds that I pan toasted for about a minute.To that add the ingredient that makes my taste buds go pitter patter ... 1 tablespoon of brown sugar. Ahhhh, I love you, brown sugar. Have you ever met anyone who didn't like brown sugar?Next, add a loving sprinkle of cinnamon. 'Cuz, you know, cooking with love and cinnamon makes everything taste better.Now give it a good stir and try not to spoon it into your mouth right then and there.

Okey, dokey. Spoon a serving of your oatmeal into a serving bowl. Top with a generous spoonful of the apricot streuselly topping.Good morning, beautiful. Take a bite. Make yummy noises. Eat until gone. Eye the rest of the oatmeal in the pan. Should you share it with the family or put the rest away to eat tomorrow because it reheats beautifully? Or should you listen to that little inner voice saying, “Please, sir, can I have some more?” The choice is yours!

Hazy Shade of Winter - Italian Chopped Salad with Parma Crisps

Do you remember the song “Hazy Shade of Winter” by Simon and Garfunkel? Um, I may be dating myself here. For those of you who belong to the generation(s) after me, you may recognize this song as it’s been remade by other groups. Here’s the You Tube address (I couldn't get the link function to work)to hear it in its original glory http://www.youtube.com/watch?v=Yheo2AgNywU ... go ahead and listen ... I’ll wait. Anyway ... I grew up listening to S&G’s music, and today I’ve been humming “Hazy Shade of Winter”. It started when the familiar hazy, gray, wintery sky clouded the view out of my window.This is what the heavens looked like at sunrise, midday, and until dusk. For those of us living west of the Cascade Mountains in Oregon, that shrouded sky is overhead for most of Fall and Winter.

I miss the sun. There. I said it. Growing up in the Midwest, we had annual blizzards and whiteouts, but no matter how cold the mercury dipped, the sun came out and sparkled brightly through the icicles. Here in my adopted state, we have months and months of cloudy drizzle. Don’t get me wrong, I LOVE Oregon. It’s amazingly, awe inspiringly beautiful, but boy do I miss the sun on my face. I think I’m one of those folks who shut down when not exposed to sunlight. Yeah, I’d be the life of the party should we ever have a solar blocking event. Of course, the planet would be a fudgecicle, but .... oh I digress. See ... I need some SUN! Anybody else out there besides me really need sunshine in their lives?

Entering to my rescue and the depression that I’m spreading, is a lovely chopped salad that will crunch your winter blues away. It certainly lifted my spirits. It’s a meal all in one, and just bursting with flavor. Ironically, this is not something from my youth. Rather, I had it at a restaurant about 15 years ago, and fell in love with it. It’s great for brunch, and would definitely fit the bill for serving to guests. Join me now as we chase away the winter blues making a lovely Italian Chopped Salad.

First, get out a brightly colored bowl. This one is actually for pasta, but I love using it for BIG salads.Add some chopped, crunchy lettuce. Hearts of romaine and other crunchy lettuce types works well here. Truly, though, you can just use whatever is your favorite.Add some shredded Mozzarella cheese. And please, for my mental health’s sake, shred your own. By now you know my mantra ... the cheese you shred yourself tastes soooo much better than the prebagged shredded stuff. Really folks, it takes like a minute to shred your own.Add some shredded parmesan. Shredded works better than grated here.Now add some meat. I’ve chosen to add some cubed leftover grilled chicken.The big flavor boost in this salad comes from the salami. Thinly slice about 4-5 slices of the yummy stuff.A little red onion always adds a nice flavor punch to salads, and this one is no exception. A little dab will do ya here.For a texture and protein boost, add some chickpeas. For this salad, I lovingly sliced each one in half because I was photographing it. To be honest, leaving them whole would work just fine. So grab a can, drain and rinse the little babies, and pile them on.Red adds such a delightful color to salads, so a few sliced grape tomatoes were added.
Now, top with your favorite vinaigrette. I made mine using this lovely oil from Hania, Crete, Greece (Hi Maria!). Of course, you could use your favorite Italian salad dressing or simply toss with oil and vinegar.

I topped them with some homemade parmesan crisps. Have you ever made those? Oh, they are super simple to do. I’ve made them in the oven in the past, but tried them on the stove today. Super, super simple and wow, my family loved them.

Simply heat a NON-stick (that’s important) pan over med-high heat. Add a teaspoon of grated parmesan cheese and kind of pat it down a bit. The cheese will start to melt and bubble up.As soon as the bubbles get smaller and the edges start to turn golden, take the pan off the stove and let sit for about 3-4 minutes.Using a spatula, scoop up the crisps and set them on parchment paper or a paper plate to crisp up ... just a few minutes.You can also wrap them around the handle of a wooden spoon as soon as you remove them and let them cool that way. They are the yummiest garnish. See how thin and crispy they are?
This works beautifully with pecorino romano cheese, too. You can leave them plain, or sprinkle with paprika (or chili powder) when done.YUM!

Now crunch the winter doldrums away with this gorgeous chopped salad with parma crisps. Take a bite and savor the flavor explosions.It will bring a smile to your face, for sure. Hello sunshine!My husband, who prefers plain, regular old dinner salads, proclaimed this to be very good, and could he please have some more. He usually refers to anything other than a dinner salad as a, and I quote, "fru-fru" salad. Today, though, he accused me to trying to starve him while I took photos before serving. he he.

Oh, and this salad is gluten free, all the way, baby!

Let's Get It Started featuring Blackeye Peas ... Salad that is!

Happy New Year! Are you ready to start writing the numbers “2009” on all of your stuff? I hung my new 2009 calendar up in the kitchen today. Do you have a calendar in your kitchen or den or wherever where you jot down all your appointments, due dates, birthdays, etc.? My calendar is brand spanking new (who came up with that expression?), a clean slate, and wide open. I wonder what wonderful things will happen this year? Corny, I know. I have lots of little lovely sayings like that. Little sayings and quotes that make me think or smile or sometimes perform dramatic eye rolls. For now, my blogging friends, it’s a new year full of possibilities ... Let’s get it started!Here’s something wonderful for you to try. This salad will get your taste buds started for sure. It’s traditional, particularly in the South, to eat black eyed pea dishes on New Years Day. Consuming the little spotted guys are supposed to bring good fortune in the New Year to all who consume them. Do you like blackeye peas? Do you prefer hot dishes or salads? I've heard that adding greens to them represents dollar bills, and that some folks even put a dime in their recipes to double their fortune. This salad is so good all on its own especially during the winter; it doesn’t require anything ... other than a spoon!

Let’s Get It Started Blackeye Pea Salad
1 can Blackeye Peas, drained and rinsed
2 tablespoons chopped carrot
2 tablespoons chopped celery
2 tablespoons chopped red onion
2 tablespoons chopped green pepper (You could jazz this up and add some hot peppers)

Vinaigrette: Whisk together
Olive Oil
Vinegar (I used white wine, but any kind will work)
Spicy mustard (Dijon will work)
Garlic Salt
Seasoned Salt
Black Pepper – LOTS
Note: You can substitute your favorite vinaigrette!

In a medium sized mixing bowl, combine the peas, carrots, celery, onion, and green pepper. Toss with the vinaigrette. DONE!I love this salad. It’s overflowing with great texture and flavor ... creamy peas, crunchy veggies, tangy dressing.Plus, it’s so pretty to look at and pairs beautifully with sandwiches, soup, steak, chicken, pork ... you name it! How do you prepare blackeye peas? I'd love to hear about it. Oh, and like most of my stuff, this is gluten free all the way, baby! Happy New Year 2009!

Let It Snow Primavera Alfredo with Grilled Smoked Sausage

Do you have a passion for primavera? Does parmesan cheese make your heart go pitter patter? Do you feel the pull of perfectly prepared pasta, veggies, and sausage? If you’ve answered yes to any of those questions, please read on. Today’s post could quite possibly be positively the most palate pleasing primavera known to man. Yes, it’s that good. And my version is gluten free, too!

The thing that’s so positively priceless about this recipe is that I stumbled upon it without much forethought. In the days prior to and just after Christmas, my neck of the woods in Oregon got pummeled by Mother Nature and Jack Frost. When the skies finally cleared, my yard had 14 inches of snow topped with an inch thick ice crust. This was the most snow I’ve seen since moving here, and the most snow the area has seen since the last freak snow storm 30 years ago. My town is not accustomed to nor prepared to handle snow, so ... it shut down. No stores were open. No schools were open. No restaurants were open. Even churches cancelled Christmas services. To be honest, I loved it. The snow was beautiful, and being homebound enabled us to enjoy the Christmas season without rushing around everywhere. We played board games and cards, sang songs at the piano, toasted our tootsies at the fire place, and just enjoyed each other. I didn’t miss all the rush and running that I usually succumb to this time of year.

There would be no running to the store for ingredients, so by the time snowbound day number eight rolled around, I was getting creative with our food stock. Hmmm ... do you ever do that? Open the fridge and cupboard and piece together a meal? Picture me opening bins and cabinets ... Broccoli – check. Red pepper – check. Smoked sausage – check. Cream, parmesan cheese, and pine nuts – check, check, check. Pasta (gluten free for us) – check. Twenty minutes later came the best meal ever! And it was gluten free, all the way baby!

Here’s what you need:

1 package pasta – I used gluten free spirals, but you can use whatever you like
1 head broccoli – cut into bite sized florets, steamed
1 Tablespoon olive oil
1 red pepper – sliced in medium sized strips
Smoked sausage – sliced thin on the bias (for those following gluten free diets, but sure to read the labels to make sure you get one made without wheat. Who wants wheat in their sausage anyway?)
3 T pine nuts – toasted
4 T butter
1 Cup cream
1 clove garlic – minced
1 ½ Cups fresh grated parmesan cheese
Green onions – for garnish

Prepare pasta according to package directions. Steam the broccoli, by which ever method you prefer, until it is just tender. (I steam my broccoli right over the pasta water by putting it in a colander that fits right on top of the pot. You could even dump it into the pasta water for the last couple minutes of boiling if you waned to.) In a large sauté pan, over low heat, toast the pine nuts until they just start to turn golden. Remove from the pan, turn the heat to med/high, add the olive oil and fry “grill” the sausage until nicely browned. Add the peppers and quickly sauté until crisp tender. Remove the pan from the burner, but keep sausage and pepper in pan to stay warm.

In a sauce pan, melt the butter. Add the garlic, and let it very lightly sauté for a minute or two to get rid of the raw garlic taste. Add the cream, and heat just until boiling. Remove from the heat, and whisk in the parmesan cheese. Drain the pasta, and immediately add it and the broccoli to the large sauté pan. Pour the sauce over everything and toss gently. Add the pine nuts and gently toss again. Season with black pepper if you want it. There is no need for salt as the parma cheese is salty as is the sausage. Plate the servings and garnish with green onions.Ta-da! Doesn’t it look pretty on the plate! The flavors were terrific. The smoked sausage was a surprising perfect compliment to the pasta and veggies. The pine nuts added wonderful flavor and texture to each bite.Just look at that sausage and broccoli! Hello beautiful. Take a bite. Make yummy noises. Sing let it snow, let it snow, let it snow! Let the weather outside be frightful; this pasta is delightful! (Okay, OKAY – I’ll stop. Sheesh!)

Oh, sorry, one more thing ... As I mentioned, we consume gluten free pasta because my littlest snow bunny can’t eat wheat. For those of you who may be interested in alternatives to wheat pasta, I encourage you to try rice pasta.Here’s the brand that my kids like best. It comes in various shapes and cooks just like regular pasta.
See? It really does cook just like regular pasta. The texture is great, and it performs wonderfully. I never cook it as long as the package says (which I didn’t do with regular pasta either). YUM. The taste is like mild pasta ... they do not taste like rice. Rice pastas can be found in the “natural” section at the grocery store, as well as specialty stores like Whole Foods and Trader Joes. They are more expensive compared to regular pasta, but are a welcome alternative for gluten free eaters.

NOTE: For a LOVELY baked version similar to this, check out Maria’s recipe titled Broccoli Pasta at Organically Cooked. Have you visited her blog yet? Maria is awesome! She lives in Hania, Crete, Greece, and her blog is a wonderful journey through both the culinary wonders of Greek food as well as a history and travel blog for her lovely country. I'm hooked on her stories, and have learned tons about food, food production, and beautiful Greece.

Happy Holidays 2008!

From our house to yours, we wish you the most joyous holiday season!

Merry Christmas! Feliz Navidad! Buon Natale! Joyeux Noel! Kala Christougenna! Frohe Weihnachten! Happy Christmas! Peace on Earth!

Rice Krispie house constructed by my three elves!