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.
1/2 cup rolled oats
1/2 cup almond milk
1/4 cup plain, low-fat yogurt
2 tablespoons apple juice
1/4 cup apple, finely chopped or grated
2 tablespoons golden r aisins
Pinch of cinnamon
1 tablespoon pumpkin seeds and pomegranate seeds for topping.
Drizzle with honey (optional)
Mix all the ingredients in a jar or bowl. Top with pumpkin and pomegranate seeds. Allow to soak overnight or at least 3 hours.
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.