I absolutely love this recipe for baked oatmeal cups! They are totally delicious and incredibly versatile. You can eat them on the go as you would a muffin, or enjoyed hot out of the oven, in a bowl with milk and fruit.
3 cups old fashioned oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup maple syrup
1 tablespoon brown sugar
1 cup mashed ripe banana (about 2 bananas)
1 1/2 cups milk
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup blueberries or chopped apple or 1/2 cup chocolate chips
1/2 cup almonds, pecans or other
Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin with butter, oil, or cooking spray.
Mix all the ingredients, except blueberries and nuts, in a bowl.
Fold in the blueberries or mix in chocolate chips.
Fill muffin tin all the way to the top.
Sprinkle nuts on top (or any toppings desired).
Bake for 20-25 minutes or until golden brown and firm to the touch.
Cool for 5-10 minutes, then transfer to a baking rack.
Rather than paying a higher price to consumeartificial flavor, disodium phosphate, tetrasodium pyrophosphate, mono and diglycerides, artificial color, yellow 5, yellow 6, bha (preservative), make your own mix! It only takes a minute.
For the dry ingredients – make in advance and store:
1/2 cup granulated *sugar
1/3 cup unsweetened *cocoa powder
3 tablespoons corn starch
1/4 teaspoon kosher salt
The wet ingredients when ready to make:
3 cups of milk (I use 1%)
1 teaspoon vanilla
1 tablespoon butter (optional)
In a cold saucepan, whisk together dry ingredients.
Slowly pour in the milk and whisk.
Turn on the heat, and cook, uncovered, stirring often, until the mixture thickens and just starts to boil, about 10 minutes.
Remove from the heat and stir in the vanilla and optional butter.
*1/3 cup sugar with 3 tablespoons cocoa powder works well too.
1 cup chicken broth (I use 1 teaspoon Better than Bullion with 1 cup water)
2 teaspoons grated lime zest
1/4 cup lime juice (approximately 2 limes)
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
Add the tomato paste, garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper.
Cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes (I like to cook this, partially covered, for at least 15 minutes to allow the chicken to get really tender.
Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.
Tip: Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.
My new favorite breakfast! Delicious, Bircher Muesli is a Swiss recipe that precedes overnight oats. It’s basically the same thing, but almost always includes yogurt and grated apples. Traditionally, the oats are soaked overnight in apple juice, but I prefer to soak them in milk, along with all the other ingredients.
When I made this I found it needed additional dressing than the recipe called for.
1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
1/2 teaspoon kosher salt, more to taste
3 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons pomegranate molasses
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅓ cup golden raisins
½ cup coarsely chopped cilantro
¼ cup shelled pistachios, toasted and chopped coarse
3 ounces feta cheese, cut into ½-inch cubes (¾ cup)
6 scallions, green parts only, sliced thin
½ cup pomegranate seeds
Freshly cracked pepper, to taste
1. Cook barley according to package instructions, as brands may differ; or try ATK’s instructions: Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.
This is a very simple dish that comes together in 10 minutes. It’s my son’s absolute favorite meal.
1 tablespoon olive oil
1/2 small onion, diced (3/4 cup)
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon pepper
8 ounce can tomato sauce (preferably Hunts)
2 cans cannellini, great northern, or navy beans (or 1.5 cups dried beans soaked overnight in a brine of 1.5 tablespoons kosher salt to 3 quarts water)
Heat the oil in a medium pot, Dutch oven or stovetop pressure cooker.
Add onions, salt, and pepper and cook, partially covered, until the onions are completely soft, about 7 minutes.
Add garlic and cook until fragrant.
Add tomato sauce and beans and bring to a boil. Cover and let cook for about 10-15 minutes, stirring occasionally. If you prefer the sauce to be thicker, uncover and simmer until desired consistency is reached. We like ours pretty saucy.
Pressure cooker instructions: Sometimes, rather than using a regular pot, I’ll prepare this in my stovetop pressure cooker. I let it come to pressure for about 5 seconds and do a quick release. It’s amazing how much of an impact that makes on the final result.