Toasted Oatmeal with Walnuts, Raisins and Coconut Milk!

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It is hard to find a better breakfast than oatmeal.

For the money it is a big nutritious bang for the buck.

It is also tasty, filling and healthy!

I lightly toasted 2 cups of steel cut oats in 2 Tbspns of unsalted butter.

Then add 1 cup raisins and 1 cup walnuts.

Let everything toast until it smells like popcorn and has a deep golden brown color.

I then added 6 cups of water and 2 cups of light coconut milk.

Add a pinch of sea salt; nutmeg and cinnamon to taste!

Allow to cook on medium to low heat for about 1/2 hour or until all the liquid is absorbed.

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I added some shredded coconut.

This breakfast will get you through your day with energy to spare!

I will even have a bowl for dinner or a snack.
It’s that delicious and satisfying!

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Crispy Breaded Eggplant with Basil Pesto Cream Sauce and Mozzerella Cheese!

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I love eggplant and I love basil!

This recipe combines my favorites along with cheese and the crispy fried goodness of eggplant in olive oil!

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This is basically eggplant parmesean but with basil pesto instead of red sauce.

I also did not use ricotta cheese.

This was easy and so rich and delicious that I can’t wait to make it again!

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Ingredients

2 large eggplants

2 large eggs

1 cup flour or Italian style bread crumbs

3 cups mozzerella cheese

1/2 cup parmesean cheese

1/2 cup heavy cream

2 eggs

1/2- 3/4 cup of basil pesto

a pinch of nutmeg

salt and pepper to taste

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Method

Begin by dredging the sliced eggplant in the eggwash and flour.

I added slices of fresh basil to the 2 eggs for an extra bite of flavor.

Fry the slices until light brown and crispy and set aside.

Combine the pesto, heavy cream and nutmeg and mix well.

Coat the bottom of a large baking dish with the pesto cream mixture..

Place a layer of the fried eggplant on the bottom of the dish.

Combine the cheeses and 2 eggs and mix well and layer on top of the eggplant.

Then add another layer of the pesto and cream mixture.

Just keep douing this until you run out of ingredients.

Bake at 350 for about 30 minutes or until golden and bubbly!

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This light tomato, red onion and basil salad complimented the cheesy richness beautifully!

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I Can Be Cheap and Easy!

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The frosty temperatures inspire a warm breakfast.

I have been doing my grocery shopping at a local market which features organic and specialty: vegetarian, vegan, bulk, local and whole foods.

That these are specialty items is another issue. In any case, let’s focus on the bulk part.

Being able to buy food in bulk is not only cost effective but it also helps me to maintain a supply of whole unprocessed foods at all times.

This morning only oatmeal could warm my bones. All of the ingredients are wholesome and organic and truly easy to turn into a great breakfast.

I usually cook a whole cup of steel cut oats and eat about 2/3 of a cup and store the rest in the fridge for the week. By the way, 1 cup of uncooked oats yealds about 4, 2/3 cup servings.

Sometimes I throw in a banana but today it was almonds, coconut and raisins.

Tip: a banana makes a nice substitute for milk and sugar. I will also add 1 Tbsp of coconut milk to replace milk.

Ingredients

Cook: 1 cup steel cut oats in 4 cups of water:

add 1/2 tsp salt and 1 tsp vanilla

That’s it for the oatmeal, then add any topping you like.

raisins

shredded coconut

1 Tbsp coconut milk

1/4 cup almonds

cinnamon and nutmeg to taste

Enjoy!

  

Perfectly Pumpkin, Cookies

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It’s that pumpkin time of year and the smell of cinnamon and nutmeg fill the house.
These moist and flavorful cookies have a texture which is a lot like cake and they are filling. My bff M loves them; he gave me the recipe.

The batter is really wet and I always use parchment paper on the cookie sheet. I plop them on with a large spoon. I think that these are best when they are on the larger side, like the size of the top of a cupcake.

The recipe says the yield will be 5 dozen but I have never managed to get that many. My daughter thinks that there should be more pecans and I agree. They really make the cookie, especially with the penuche. This is one of the best holiday cookie recipes that I have.

Be prepared to be popular!

Pumpkin Cookies

1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 tsp. vanilla
1/2 cup sugar
1 egg
2 cup all purpose or unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1tsp. nutmeg
1/4 tsp. salt
3/4 cup chopped pecans

Penuche Frosting

3 tbsp. butter
1/2 cup firmly packed brown sugar
1/4 cup milk
2-4 cup powdered sugar

Heat oven to 350 degrees. In large bowl, beat sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by rounded teaspoonfuls 2″ apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.

In medium saucepan, combine 3 tablespoons butter and 1/2 cup brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. 5 dozen cookies.

  

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