Learning to love oatmeal

Ok, I absolutely HATE oatmeal.  The consistency ends up like wall paper paste if you aren't careful so I found some interesting variations on a theme.  Oatmeal doesn't have to be goopy!  Here are 2 of my new favorites.  Great for the cool mornings in Autumn.

Baked Oatmeal
serves 6, prep time:  10 mins, cook time:  40 mins.

2 cups uncooked oatmeal, quick or old-fashioned
1/2 cup toasted and chopped walnut pieces
1/4 cup brown sugar, not packed
1 tsp. baking powder
1 1/2 tsp. cinnamon
2 cups skim milk
1 egg
2 tblsp. butter, melted and cooled slightly
2 tsp. vanilla
1 1/2 blueberries, fresh or frozen (don't thaw)
2 bananas, peeled and sliced
maple syrup for topping

Preheat oven to 350-degrees.  In a large bowl, mix together oats, half of the walnuts, sugar, baking powder, and cinnamon.  In another bowl, whisk together milk, egg, butter, and vanilla; add the dry ingredients and stir just until combined.  Fold in the blueberries.  Generously butter the bottom of an 8-inch pan and add sliced bananas.  Pour batter over the bananas and top with the remaining walnuts.  Bake uncovered for 35-40 minutes until the top is golden and the oatmeal is set.  Allow to cool before serving.  Top with maple syrup.  

Pumpkin Custard Oatmeal

This cooks in a slow cooker/crock pot.  Turned out yummy but DO NOT USE CABOT BRAND GREEK YOGURT.  That has to be the worst Greek style yogurt I have ever had and is not the right flavor for this recipe.  Use any brand but Cabot.   You also may want to add additional sugar.  I think I messed this up with my Cabot yogurt because it wasn't sweet enough. 

 

Minimum slow cooker size: 4 quarts

Nutritional Content Yield: Servings 8 1 serving = 1/2 cup

Nutritional Data for 1/2 cup Calories: 155 Total Fat: 2 g Saturated Fat: 0 g Trans Fat: 0 Sodium: 83 mg Carbohydrates: 30 Cholesterol: 2 mg Dietary Fiber: 3 g Sugars: 15 g Protein: 6 g

Ingredients

• 2 cups Old-fashioned Oats
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup Greek yogurt, plain, fat free
• 2 egg whites
• 1 cup pumpkin puree (not pie filling)
• 1/3 cup raw honey
• 1 1/2 cups ( 1%) milk

Directions

Add the first 4 ingredients to slow cooker and stir to combine.

In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.

Cover and cook on low 1 1/2 to 2 hours on low or until desired consistency. Garnish with toasted walnuts pieces.

Another yummy recipe that I tried at home.  I found this on-line by searching for recipes that used cooked eggplant.  It was a great way to use produce that is nearing its useful period.  I should bring this to book club sometime but in case you can't wait here it is!  This is that awesome salad you get as the first course in a Moroccan/middle eastern restaurant with pita bread.  I ate this as a meal and followed the suggestion of roasting the eggplant.  Also, definitely add the lemon.

Moroccan Zaalouk

Serves 4 to 6 as a side dish.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 1 large eggplant, peeled and chopped*
• 4 large tomatoes, peeled, seeded and chopped
• 3 cloves of garlic, finely chopped or pressed
• 1/3 cup chopped fresh cilantro and parsley, mixed
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 1/2 teaspoons salt
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 cup olive oil
• 1/3 cup water
• small wedge of lemon (optional)

Preparation:

*Rather than peeling and chopping the eggplant, you might prefer to roast it. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe.

To Make the Zaalouk:

Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.
Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.
Serve warm or cold with crusty bread.