Cherry Oatmeal

Astra at Food for Laughter made a post recently about almond milk oatmeal, that became of sudden interest to me when I had a lot of leftover almond milk from making the flan over Passover. I've never really been a fan of oatmeal, for purely textural reasons, but I've been hearing lately that using steel cut oats is a a good alternative for people who don't like the texture of regular oatmeal. I figured it was worth a shot, since I'd really like to enjoy oatmeal (primarily since it keeps you full through a long day, and doesn't cost much). The people who talked about the steel cut were right - it was delicious! I will spare you all the photo, since we all know oatmeal really just looks like vomit. Enjoy!

3 cups almond milk (or water or regular milk)
1/2 cup steel cut oats
1/2 cup dried cherries
1/4 teaspoon cinnamon powder
pinch freshly grated nutmeg
1 teaspoon vanilla extract
1/3 cup brown sugar

Bring the milk to a boil, then add in oats, cherries, cinnamon and nutmeg. Stir to combine, and cook according to package directions (my package said to cook 25-30 minutes, but I found it was actually closer to 45), stirring occasionally. When the oatmeal is close to done, add in the brown sugar and vanilla. Cook until done. Serves 2.

Comments

  1. Allie10:03 PM

    Thanks, Bridget! I'm glad you guys enjoyed the oatmeal so much! I haven't been to that site before, but I'll definitely check it out - thanks for the recommendation. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more