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.
Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain. I highly recommend cooking farro the way it is prepared in Charlie Bird’s Farro Salad.
Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a large bowl.
Drain the farro and allow to cool for a few minutes.
Add the warm farro to the vegetables and herbs and add olive oil, lemon juice, salt and pepper. Stir to combine.
Carefully stir in the feta and olives.
*I have found with most beans and grain salads that much less oil is needed in the dressing than typical green salads. Therefor typical oil to acid ratios don’t apply.
Adapted from The Blue Zones Kitchen: 100 Recipes to Live to 100.
1 pound black-eyed peas (or four 15-ounce cans, drained) (pinto or white beans work well too)
3 green onions, tops removed and coarsely chopped (I chop the tops as well)
1 carrot, peeled and grated (I like using 2 carrots)
3 tablespoons red wine vinegar
1 cup mint, chopped
1/2 red onion, chopped
1 cup greens like spinach, baby kale, or sweet dandelion, chopped
1/4 cup extra-virgin olive oil
Salt and pepper (at least 1/2 teaspoon)
Dill (optional for garnish)
Juice of 2 lemon (my addition – I don’t think the vinegar adds nearly enough acid so I like to add lemon juice)
3-4 roma tomatoes, chopped (my addition)
1/2 cup italian parsley, chopped (my addition)
1/2 teaspoon allspice (my addition)
If using dried black-eyed peas, place them in a pot and cover with water. Bring to a boil; then reduce to a simmer and cover with a lid, tilting lid slightly to let some steam escape.
Cook for an hour, or until peas are tender.
While peas are still hot, mix all ingredients together in a large bowl.
If using canned black-eyed peas, just drain, rinse, and heat on a stovetop over medium heat with all other ingredients until warmed through (5-6 minutes). (I usually use canned beans and don’t bother heating them).
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.
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.