Last week one day, my daughter texted me a photo of something edible. At least I thought that it looked edible. Turned out it was strawberry baked oatmeal. It look really good and I was really hungry. Only problem was she lives oh so far away. So I asked for the recipe. I’m thinking of making my own version with rhubarb.
This reminds me of a conversation I had with the late Barney Habegger (of http://www.habeggerfurniture.com/) . Barney and I were eating breakfast at Camp Friedenswald (http://www.friedenswald.org/) where baked oatmeal is often on the menu. Unfortunately, he and I both had to skip it because we both have (had) high cholesterol and that morning’s version had a high fat content (not the good fat). We were both determined to create a lower-fat version. Lindsay’s done that for us.
1.5 cups rolled oats
1a/2 cup brown sugar
1 tsp cinnamon
1tsp baking powder
1/2 tsp salt
1/2 cup milk (I use soy)
1/4 cup applesauce
any fruit you want
Bake at 350 for 40 minutes
(Add maple syrup if you want)
I haven’t baked my oatmeal yet, but the cooler days do inspire me to cook more “cozy” foods. Yesterday I woke up and my first thought was that it felt like a lentil-soup-in-the-crockpot day. Since I didn’t have all the ingredients in an specific recipe, I combined ingredients from three recipes. This is what I came up with. It’s a vegetarian version but you could easily add ham to it. Here’s the thing about lentil soup — you can add just about any veggie to it and it’ll still turn out great! I also don’t know exactly how much garlic was in mine. My husband had to dig some up from the garden, so he added it later after I’d left.
1 c. onions, chopped
3 cloves garlic, minced
5 c. fat-free, low-sodium chicken broth (I make this, using the vegetarian chicken-flavored broth powder from The Food Store in Bluffton)
1 c. dried lentils
1/2 c. carrots (I skipped these — I hate cooked carrots)
3 c. Swiss chard (I used a mixture of chard and spinach)
1 1/2 c. potatoes, chopped (I used sweet potatoes)
1 c. ham, chopped (didn’t use this in mine)
14 1/2 oz. can diced tomatoes
1 tsp. dried basil (or fresh)
1/2 tsp. dried thyme
1/2 tsp. black pepper
3 tbsp. fresh parsley, chopped
Combine all ingredients except fresh parsley in slow cooker. Cover. Cook on low 7-9 hours. Stir in fresh parsley and serve.
Note: We sprinkle grated cheese on ours right before eating; sometimes we also add vinegar.