Thursday, May 22, 2014

Baked Oatmeal

Baked Oatmeal

I've been making this baked oatmeal for breakfast for a couple of months now, so I apologize for not sharing it earlier! I got this amazing recipe from my mom who found it in this cookbook. I had seen baked oatmeal recipes before but didn't give them much thought because I'm perfectly happy with my regular oatmeal + coconut butter + frozen blueberries. I'm so happy I got a chance to try this when my mom made it because it let me see the beauty of baked oatmeal! 

Baked Oatmeal | katesfoodfortheweek.blogspot.com

If you've never had baked oatmeal before it does have a slightly different texture compared to regular oatmeal. But it is also very delicious and this recipe is surprisingly healthy (take a look at the ingredients!). Mark has been loving this and right now definitely prefers it over regular oatmeal. A bonus is that you can throw this together on the weekend and  then you've got quick breakfasts to reheat throughout the week. 

This is the sort of recipe you could definitely modify by substituting different ingredients for those listed in the original recipe. I haven't messed with it much because we both love it as is! 

Baked Oatmeal | katesfoodfortheweek.blogspot.com


Baked Oatmeal

serves: 8-10 (can also be halved and baked in an 8x8 square baking dish to serve 4-5)

INGREDIENTS:
  • 5 cups rolled oats (for gluten-free make sure the oats are certified gluten-free)
  • 3/4 cup raisins
  • 3/4 cup walnuts, chopped
  • 2 apples, cored and grated (I grated them on a cheese grater and the peels came off in the process)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups almond milk (or milk of choice)
  • 4 large eggs, beaten
  • 1/4 cup honey
  • For Serving:  Mark likes his topped with some maple syrup and honey yogurt. I like it plain or with frozen blueberries and almond milk. Get creative! 
DIRECTIONS:
  1. In a large bowl, mix together the oats, raisins, walnuts, grated apples, baking powder, cinnamon, and salt. Make sure the apples are distributed evenly throughout.
  2. In a separate bowl, whisk together the vanilla, almond milk, eggs, and honey. Do your best to incorporate the honey.
  3. Pour the wet ingredients over the dry ingredients and mix well to combine.
  4. Transfer the mixture to an ungreased 9x13 baking pan. Cover with aluminum foil and put in the refrigerator.*
  5. Take the oatmeal out of the refrigerator. Preheat the oven to 350F. Once preheated, bake the oatmeal for 30 to 40 minutes until lightly golden on top. Be careful not to over-bake or it will dry out.
  6. Cut into slices and serve in bowls with toppings of choice.
  7. Refrigerate leftovers for up to 5 days. 
*At this point you can leave the unbaked oatmeal in the refrigerator over night if desired. This makes for a delicious breakfast in the morning. If you don't want to wait until morning, I've always let it sit in the refrigerator for at least 3 hours before baking. I'm sure you could bake it immediately and it would turn out great, though perhaps not exactly the same texture.

recipe slightly adapted from Sleep on It

Tuesday, May 6, 2014

Roasted Mushrooms and Zucchini on White Bean Puree

Roasted Mushrooms and Zucchini on White Bean Puree

This dinner was surprisingly delicious. I say surprisingly because as much as I like beans, a bean puree doesn't necessarily sound like the most appealing dinner! However, there were lots of great flavors in this dish that made it both tasty and comforting. Mark even went back for seconds! It was relatively quick to make with lots of good-for-you ingredients, so I definitely plan on making it again in the future.

Roasted Mushrooms and Zucchini on White Bean Puree

This meal is a bean puree (cooked beans, milk, and spices that are blended) that is topped with a portobello mushroom, zucchini, and tomatoes tossed in some olive oil and spices. I made some that were also topped with mozzarella cheese (as shown above). Both versions turned out great! 

FYI- This meal is gluten free and vegetarian. If you leave off the mozzarella cheese, it is also vegan.

Roasted Mushrooms and Zucchini on White Bean Puree

Roasted Mushrooms and Zucchini on White Bean Puree
serves: 3-4

INGREDIENTS:
  • 4 large portobello mushrooms caps, stemmed
  • 1 medium zucchini, thinly sliced
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 6 cloves garlic, minced and divided
  • 1/2 cup unsweetened plain almond milk (or skim milk but then it won't be vegan)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon white pepper (if you don't have white pepper, you can omit or use more black pepper)
  • 2 14.5 ounce cans Great Northern beans, rinsed and drained
  • 1 teaspoon dried parsley
  • 3/4 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 medium tomatoes, chopped (I used "tomato on the vine" tomatoes and I did not seed the tomatoes)
  • 4 ounces fresh mozzarella cheese, sliced [omit or leave off of some of the mushrooms to make vegan]

DIRECTIONS:
  1. Preheat oven to 425F.
  2. Place mushroom caps, gill sides down, in a single layer on a baking sheet (it's best if the baking sheet has sides as the vegetables will release liquid). Drizzle with 1/2 tablespoon olive oil and rub the oil into the mushrooms. Once the oven has preheated, bake the mushrooms for 5 minutes.
  3. Meanwhile, combine 1/2 tablespoon olive oil and sliced zucchini.
  4. Remove the mushrooms from the oven and turn them over. Sprinkle mushrooms with 1/8 teaspoon of salt and half of the minced garlic. Layer zucchini slices over the mushrooms (you will need to make more than one layer). It's okay if the zucchini falls off a bit.
  5. Bake for another 6-10 minutes until zucchini is cooked.
  6. While the zucchini and mushrooms cook, combine 1/4 teaspoon salt, remaining garlic, almond milk, black pepper, white pepper, beans, parsley, and thyme in a small saucepan. Bring to a boil. Then, reduce heat and simmer for 3-5 minutes on low heat. Finally, transfer bean mixture to a blender or food processor and blend until smooth. Set aside.
  7. Meanwhile, combine 1/8 teaspoon salt, oregano, and tomatoes in a small bowl and set aside. 
  8. Once the mushrooms and zucchini are cooked, top with sliced mozzarella cheese as desired. Return to oven for 2 minutes until cheese is melted.
  9. Divide puree among plates. Place mushrooms on the puree. Top with the tomato mixture. Serve immediately.
recipe slightly adapted from Cooking Light, discovered on Oh My Veggies

Tuesday, April 29, 2014

Chicken [or Tempeh] and Broccoli Curry with Coconut Rice

Chicken [or Tempeh] and Broccoli Curry

I recently celebrated my 29th birthday! Mark jokingly said "I guess this will be the first of many 29th birthdays".  Ha! I think I'll be okay with proceeding into my 30s, but let's not rush anything!

For my birthday dinner I decided I wanted this yummy broccoli tempeh curry that I had made before but for some reason never posted to the blog. I KNOW I bought the tempeh at the store, but when it came time for us to cook this meal we couldn't find it anywhere! And I mean anywhere. We both searched the refrigerator, then the freezer, then all the cupboards, then the shopping bags, then even my car... nowhere to be found. So we decided it never made it home from the grocery store. Luckily I had some chicken in the freezer so I decided to just substitute the tempeh with chicken. Still tasted great! So moral of the story is this recipe works well with chicken or with tempeh!

Chicken [or Tempeh] and Broccoli Curry

This meal consists of coconut rice topped with chicken and broccoli tossed in a delicious (and pretty healthy) homemade tomato/coconut curry sauce. The sauce is relatively quick to make and I found that overall there was less chopping of ingredients than in some recipes. Had we not spent 15 minutes looking for the tempeh, it would have been ready quickly! Just start cooking your rice first and everything else will be done when the rice is done.

I have a rice cooker and just threw the broccoli in the top of the rice cooker to steam while I cooked the chicken. I forgot to set a timer so I overcooked the broccoli a bit. It still tasted great, but it's better when the broccoli holds its shape better.

I really like the flavors of this dish. If you make it, I definitely encourage you to make the rice as well! I used black rice (I found it in bulk at Costco and we are loving it), but brown rice works too.


Chicken [or Tempeh] and Broccoli Curry

Chicken [or Tempeh] and Broccoli Curry with Coconut Rice

serves: 4

INGREDIENTS:
Coconut Rice
  • 1 cup black rice (or long grain brown rice)
  • 1 cup canned lite coconut milk
  • 1 cup water
  • 1 tablespoon coconut oil
Chicken [or Tempeh] and Broccoli Curry
  • 2-3 bunches broccoli, cut into florets
  • 2 tablespoons olive oil, divided
  • 8 ounces tempeh, cubed OR 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 1/4 teaspoon cumin
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 to 1 teaspoon salt (depending on if your tomatoes are unsalted)
  • 1 14.5 ounce can diced tomatoes (don't drain)
  • 1/2 cup water
  • 1/4 cup (or more as desired) lite coconut milk (use the same can that you used for the rice)

DIRECTIONS:
  1. Start by cooking the rice.  Combine all the rice ingredients in a small saucepan (or rice cooker). Bring to a boil, then reduce heat, cover, and simmer for 25-35 minutes until liquid is absorbed. Remove from heat and let rice sit, covered, at least 10 minutes until ready to serve.
  2. Meanwhile, steam or saute broccoli until tender (don't overcook!). Run under cold water to stop the cooking and set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tempeh or chicken and cook, stirring occasionally, until cooked through and lightly browned. Remove from pan to a plate and set aside.
  4. Add remaining olive oil and butter to the skillet and turn heat to low. Once butter is melted, add onions and cook until soft and slightly brown, about 5 minutes.
  5. Add cumin, curry powder, turmeric, and cayenne. Stir to combine.
  6. Add in salt, tomatoes, and water. Stir to combine and cook for about 2 minutes.
  7. Transfer onion/tomato mixer to blender. Add 1/4 cup lite coconut milk to blender as well. Blend until thoroughly pureed. Add more coconut milk until desired taste/consistency is reached.
  8. Return pureed curry sauce to skillet. Add chicken/tempeh and stir to combine. Cook over medium-low heat for about 5 minutes until chicken/tempeh is hot. 
  9. Add broccoli and stir to combine. Cook until broccoli is warmed through. 
  10. Remove from heat and serve over coconut rice.
recipe slightly adapted from edible perspective
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