Saturday, January 14, 2012

Baked Steel Cut Oats

Do you agree that homemade baked macaroni and cheese is head and shoulders above that stuff on the stove, and that the stuff on the stove is head and shoulders above that stuff in the microwave? Well, this is the exact same situation. Oats in the microwave are good, oats on the stove are better and oats in the oven are THE BEST.

I have been wanting to try baked oatmeal for a while now and figured there's no better time than now--a lazy Saturday morning. I combined a few different recipes I saw on other blogs and came up with this concoction. While "winging it" when baking can be quite risky, it turned out wonderfully this time. Oh, and did I mention this is healthy? Enjoy!

Makes two hefty servings (I like a big breakfast)

1 cup steel cut oats (straight from the pantry, no soaking necessary)
1 cup milk
1 egg
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon brown sugar
3/4 cup fresh or dried fruit (I used fresh blueberries)
Dash of sea salt

Preheat oven to 350F.

Spray two ramekins with Pam.

Mix all ingredients in a bowl.

Pour mixture into ramekins and top with a sprinkle of brown sugar. Bake for 30-35 minutes.

Serve immediately with milk and sweetener of your choice. I used brown sugar today, but plan to try maple syrup and honey in the future.

I guess you could say we enjoyed this one.

Monday, January 9, 2012

Avocado Pasta

Okay, okay. This little baking blog has somehow turned into a foodie free-for-all, but I like it. This girl enjoys a little savory before her sweet so has decided to share it all. Happy 2012!

The season for binging is officially in the past and the new year is here to stay. Tis now the season for light eats and treats THAT ACTUALLY TASTE GOOD. It is a huge misconception that healthy food can't taste good. I present you with proof and introduce to you a unique dish that is so simple it will knock your socks off. Enjoy!

Serves Two

Pasta of your choice (I used a short pasta as it's easier to mix with the sauce)
1 ripe avocado
2 T light mayo (I used olive oil mayo)
1 handful chopped cilantro
1 clove garlic
1 lemon
1 jalapeno (optional)
Salt and pepper

Throw your two servings of pasta in boiling water.

Throw the meat of the avocado, mayo, cilantro, garlic and the juice of one lemon into a blender or food processor and pulse until you achieve a smooth, creamy consistency. Salt and paper to taste.

Once cooked al dente, strain and rinse your pasta in cold water for a few seconds. Mix the pasta with your desired amount of sauce (I used it all). Plate the pasta then top with the zest of your juiced lemon and a bit of pepper. If you like a bit of spice, invite a sprinkle of chopped jalapeno to the party. Serve immediately.

A shout out to my foodie friend Sarah Hirst for introducing this recipe to me!