Jenn's Baked Oatmeal
Ingredients:
1/2 cup dry old-fashioned oats
1-2 tbs. sugar-free Torani Gingersnap syrup
1/8 tsp. baking powder
small handful chopped dates (I get mine at Good Earth in bulk; they are already chopped and covered in Oat Flour to keep from sticking)
3-4 heaping tbs. nonfat cottage cheese
sugar substitute to taste
1 cup water
Directions:
Mix all the above in an oven proof bowl. Bake in a 350 oven for 30-35 minutes until oatmeal bounces back and starts to pull from sides.
Nutrition:
Calories 276
Calories from Fat 27.0
Total Fat 3g
Saturated Fat 0.5g
Cholesterol 1.88mg
Total Carbohydrate 53.68g
Dietary Fiber 6.4g
Sugars 23.68g
Protein 11.05g
Sunday, September 26, 2010
Sunday, September 19, 2010
Attitude Adjustment
Looking out my kitchen window this a.m. it is a glorious early autumn Sunday - for a split second when I awoke I had this lightning bolt of panic that it was Monday and that I had slept through my alarms ((yes, plural, alarmS...)).
The mountain ash is resplendent with red-orange fruit ((you may call this tree the Rowan)), and the birds are already dining on the bounty and pooping purple on my car! LOL Funny how that orangey fruit converts to dark purple through the birdie poop factory! There is also a misty cover on the ground and the sun is shining through it - yellow and cheerful. Our trees are still very green - birch, apples and the oaks in the playground. But it is getting very cold at night and yesterday a.m. I actually put the furnace on to get the dampness out of the house.
Knowing it is Sunday is wonderful -- some things to do around the house: laundry, floors, plants etc. but also there is time to connect with my kids and make what I call a "real meal".
Growing up, I was one of those fortunate kids of the 1970's who had a parent at home full-time ((usually the Momma!)), and every type of commerce shut down by 5 or 6 p.m. allowing families time to relax, engage in leisure activities together etc. Today's parent is typically "on" 24/7/365 -- very different!
All this musing leads to the Sunday meal -- today I am making Shepherd's Pie for my family. Recipe will follow, below. It is really more of a method, and leaves room for your customization to your tastes, preferences of the diners, and in relation to what is fresh and available at home and in your market.
A nice salad or fruit and veggie plate is the only accompaniment needed; hope you will try and enjoy.
Pam's Shepherd's Pie
2 lb. lean ground beef
2 medium cooking onions, finely chopped
2-3 cloves fresh garlic, minced
2-3 Tbsp. flour or cornstarch
1 tsp. salt
1/4 tsp. ground black pepper
2 cups sliced fresh mushrooms (any variety, but Crimini or Portobello are great with beef)
3 lbs. potatoes, boiled and mashed (reserve water for gravy)
2-3 ounces red or white Vermouth (for gravy)
3 cups diced fresh carrots, blanched
3 cups fresh or frozen corn kernels, blanched
2 cups fresh or frozen petite pois, blanched
Dash of ground paprika
Method:
Peel and boil the potatoes in salted water. Mash with butter and milk and cover for later use. Reserve the water from the potatoes for gravy.
Meanwhile, brown the beef over medium-high heat, stirring constantly; adding the onions, garlic, salt, pepper and mushrooms in that order, allowing the onions to saute until clear and tender before adding the garlic and remaining ingredients. Mushrooms should be fully cooked and lightly browned before proceeding to make the gravy.
Reduce heat to medium-low, add the flour and stir constantly to make the roue for the gravy. Cook the roue about 2-3 minutes and then gradually add in enough of the potato water to make a nice gravy. You want the gravy to be thick enough to allow it to cook down in the oven, but not so runny that it becomes a soup! This is of course a preference -- our family likes it a bit creamy; you can adjust the gravy thickness to your tastes/preferences.
Cook the meat/gravy mix for about five minutes and add in the Vermouth - stirring occasionally while you cook the mixture for another 2-3 minutes. When the mixture is at the desired thickness, pour it all into a medium roaster or casserole dish. Layer the blanched vegetables over the beef, and finish with the mashed potato layer. Drag the tines of a serving fork throught the potatoes to make a decorative top and sprinkle with a dash of paprika for colour and flavour.
Bake in the oven, uncovered, at 325 degrees Fahrenheit for 35 minutes or until heated through. You can reduce the heat and continue to warm this dish to align with your desired meal time. Cover with foil to maintain moisture, if you are warming the dish more than 15 minutes. ENJOY!
The mountain ash is resplendent with red-orange fruit ((you may call this tree the Rowan)), and the birds are already dining on the bounty and pooping purple on my car! LOL Funny how that orangey fruit converts to dark purple through the birdie poop factory! There is also a misty cover on the ground and the sun is shining through it - yellow and cheerful. Our trees are still very green - birch, apples and the oaks in the playground. But it is getting very cold at night and yesterday a.m. I actually put the furnace on to get the dampness out of the house.
Knowing it is Sunday is wonderful -- some things to do around the house: laundry, floors, plants etc. but also there is time to connect with my kids and make what I call a "real meal".
Growing up, I was one of those fortunate kids of the 1970's who had a parent at home full-time ((usually the Momma!)), and every type of commerce shut down by 5 or 6 p.m. allowing families time to relax, engage in leisure activities together etc. Today's parent is typically "on" 24/7/365 -- very different!
All this musing leads to the Sunday meal -- today I am making Shepherd's Pie for my family. Recipe will follow, below. It is really more of a method, and leaves room for your customization to your tastes, preferences of the diners, and in relation to what is fresh and available at home and in your market.
A nice salad or fruit and veggie plate is the only accompaniment needed; hope you will try and enjoy.
Pam's Shepherd's Pie
2 lb. lean ground beef
2 medium cooking onions, finely chopped
2-3 cloves fresh garlic, minced
2-3 Tbsp. flour or cornstarch
1 tsp. salt
1/4 tsp. ground black pepper
2 cups sliced fresh mushrooms (any variety, but Crimini or Portobello are great with beef)
3 lbs. potatoes, boiled and mashed (reserve water for gravy)
2-3 ounces red or white Vermouth (for gravy)
3 cups diced fresh carrots, blanched
3 cups fresh or frozen corn kernels, blanched
2 cups fresh or frozen petite pois, blanched
Dash of ground paprika
Method:
Peel and boil the potatoes in salted water. Mash with butter and milk and cover for later use. Reserve the water from the potatoes for gravy.
Meanwhile, brown the beef over medium-high heat, stirring constantly; adding the onions, garlic, salt, pepper and mushrooms in that order, allowing the onions to saute until clear and tender before adding the garlic and remaining ingredients. Mushrooms should be fully cooked and lightly browned before proceeding to make the gravy.
Reduce heat to medium-low, add the flour and stir constantly to make the roue for the gravy. Cook the roue about 2-3 minutes and then gradually add in enough of the potato water to make a nice gravy. You want the gravy to be thick enough to allow it to cook down in the oven, but not so runny that it becomes a soup! This is of course a preference -- our family likes it a bit creamy; you can adjust the gravy thickness to your tastes/preferences.
Cook the meat/gravy mix for about five minutes and add in the Vermouth - stirring occasionally while you cook the mixture for another 2-3 minutes. When the mixture is at the desired thickness, pour it all into a medium roaster or casserole dish. Layer the blanched vegetables over the beef, and finish with the mashed potato layer. Drag the tines of a serving fork throught the potatoes to make a decorative top and sprinkle with a dash of paprika for colour and flavour.
Bake in the oven, uncovered, at 325 degrees Fahrenheit for 35 minutes or until heated through. You can reduce the heat and continue to warm this dish to align with your desired meal time. Cover with foil to maintain moisture, if you are warming the dish more than 15 minutes. ENJOY!
Sunday, September 12, 2010
September Sauciness
Well, as promised here are the BBQ goodness deets-- cooking method and sauce recipe; hope you will try and enjoy this wonderful comfort food :) We are not big consumers of pork, but I do prefer this recipe with pork back ribs versus beef - I find the natural sweetness of the pork a nicer combination, but, of course, the choice ultimately is your own. Enjoy!
Pam's Saucy Ribs
Method - to prepare ribs for baking:
Use approximately 5-7 lbs fresh pork or beef back ribs
8 - 10 liters/quarts of water
10 bay leaves
2 -3 Tbsp. sea salt
1 tsp. black pepper
1 tsp. crushed red chilies
2-3 large cooking onions, coarsely chopped
2-3 cloves fresh garlic, coarsely chopped
Place water in large stock pot, add seasonings and onion and set heat to high. Cut ribs into manageable sections and place in stock pot so that they are covered completely in water. When water starts to boil, reduce heat to maintain a simmer and cover the pot loosely. Simmer for 45 minutes, then remove meat and place in a roaster or roasting pan with a lid. NOTE: add water during simmering process, if necessary, to keep meat covered.
Lightly season each piece of meat in the roaster with garlic powder and Hy's Seasoning Salt. Then layer the meat in the roaster with BBQ sauce. BBQ sauce recipe follows.
Pam's Saucy Sauce for BBQ Goodness
*This is likely enough sauce for 10-12 lbs. of ribs, but my kids like sauce to add on rice etc., so I use this amount when preparing approx. 5-7 lbs of ribs*
4 cups tomato ketchup
4 cups water
5 tsp. Worcestershire sauce
6 tsp. dry mustard
3/4 cup sugar (brown or white)
1/4 cup black strap molasses
6-8 bay leaves
1/2 tsp. cayenne pepper, or to taste
Combine in a medium size pot and heat over medium heat, stirring occasionally. When the sauce begins to boil, reduce the heat and stirring constantly, allow to simmer for 5-6 minutes -- you will notice that the sauce thickens considerably during this time.
This sauce is also excellent with meatballs prepared in the slow cooker - great for casual group dinners and busy families. xo!
Pam's Saucy Ribs
Method - to prepare ribs for baking:
Use approximately 5-7 lbs fresh pork or beef back ribs
8 - 10 liters/quarts of water
10 bay leaves
2 -3 Tbsp. sea salt
1 tsp. black pepper
1 tsp. crushed red chilies
2-3 large cooking onions, coarsely chopped
2-3 cloves fresh garlic, coarsely chopped
Place water in large stock pot, add seasonings and onion and set heat to high. Cut ribs into manageable sections and place in stock pot so that they are covered completely in water. When water starts to boil, reduce heat to maintain a simmer and cover the pot loosely. Simmer for 45 minutes, then remove meat and place in a roaster or roasting pan with a lid. NOTE: add water during simmering process, if necessary, to keep meat covered.
Lightly season each piece of meat in the roaster with garlic powder and Hy's Seasoning Salt. Then layer the meat in the roaster with BBQ sauce. BBQ sauce recipe follows.
Pam's Saucy Sauce for BBQ Goodness
*This is likely enough sauce for 10-12 lbs. of ribs, but my kids like sauce to add on rice etc., so I use this amount when preparing approx. 5-7 lbs of ribs*
4 cups tomato ketchup
4 cups water
5 tsp. Worcestershire sauce
6 tsp. dry mustard
3/4 cup sugar (brown or white)
1/4 cup black strap molasses
6-8 bay leaves
1/2 tsp. cayenne pepper, or to taste
Combine in a medium size pot and heat over medium heat, stirring occasionally. When the sauce begins to boil, reduce the heat and stirring constantly, allow to simmer for 5-6 minutes -- you will notice that the sauce thickens considerably during this time.
This sauce is also excellent with meatballs prepared in the slow cooker - great for casual group dinners and busy families. xo!
Sunday, Sweet Sunday :)
So long, sweet summer days! The cool, smokiness is in the air and I am finding myself noticing the shorter daylight hours -- a lot more java going down at both work and home LOL!
I like to cook one "home style", full-course meal a week for my children and today I am going to make BBQ ribs. My method follows that of my dear Momma -- par-cooking the meat in seasoned pot of water and then slow-roasting in the oven. The result is lower in fat, and fall-off-the-bone delicious.
A salad using fresh garden tomatoes and herbs will accompany; along with some baked potatoes and all the fixings (fresh chives, sour cream etc.).
Not sure of dessert yet, but I know that I am looking forward to sipping some Limoncello apres diner and perhaps engaging my girls in a game of full contact Scrabble - ah, BRAIN WARS! Fun to exercise our mental muscle :)
I will post my BBQ recipe and meat seasonings/par-cook method a bit later. Time to hit the supermarket for a few things. xo
I like to cook one "home style", full-course meal a week for my children and today I am going to make BBQ ribs. My method follows that of my dear Momma -- par-cooking the meat in seasoned pot of water and then slow-roasting in the oven. The result is lower in fat, and fall-off-the-bone delicious.
A salad using fresh garden tomatoes and herbs will accompany; along with some baked potatoes and all the fixings (fresh chives, sour cream etc.).
Not sure of dessert yet, but I know that I am looking forward to sipping some Limoncello apres diner and perhaps engaging my girls in a game of full contact Scrabble - ah, BRAIN WARS! Fun to exercise our mental muscle :)
I will post my BBQ recipe and meat seasonings/par-cook method a bit later. Time to hit the supermarket for a few things. xo
Subscribe to:
Posts (Atom)
