Baked Oatmeal

I was looking for something new, easy, and healthy for breakfast.  This is it.  I make it all the time because Catie is a huge fan as well.  Except she doesn’t like the cranberries so I have to pick them out for her (“I don’t like cranberries because they make me red”).  Oh well, more for me!

Baked Oatmeal

Baked Oatmeal Recipe

(8 servings)

Dry ingredients:
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon

Wet ingredients:
2 1/2 cups sliced fruit (I use 1/2 c cranberries and 2c sliced apples)
1 cup milk
1 cup plain yogurt
2 eggs
1/4 cup maple syrup, honey, brown sugar, or sugar (I use brown sugar, and I’ve been using less and less each time just to see how much of a difference it makes)

Preheat oven to 350F. Spray nonstick spray on a 8×8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.

Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.

For one serving using low fat milk and yogurt = 170 calories, 3.6 g fat, 27.6 g carbohydrates, 7.1 g protein, 3.1 g fiber, 163 mg sodium, 4 PointsPlus

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Published in: on April 27, 2012 at 11:08 pm  Leave a Comment  
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Spaghetti and Meatballs

While making the weekly menu I asked Catie for her input.  She responded with “Spaghetti and Meatballs!”  And she was just that enthusiastic.  Okay.  John and I aren’t meatball lovers (unless they come from Ikea), and I’ve never even tried to make them before, so I turned to Tastespotting.com for inspiration.  Pinned maybe 4-5 recipes to Pinterest to try, and as luck would have it, the first one I tried was the best one ever and I’ll never need to try another recipe.  It’s that good.  

Oven-Roasted Spaghetti and Meatballs

For the Sauce

1  28-oz can whole tomatoes (I didn’t have that on hand, so I used a can of organic tomato sauce and 14oz of chunky tomato and basil spaghetti sauce from a jar I’d already opened)
1  14-oz diced tomatoes
1 medium onion, chopped
3-4 cloves of garlic, chopped
2 tsp sugar
2 tsp kosher salt
½ tsp crushed red pepper
a good handful of chopped fresh basil

Extra virgin olive oil for drizzling
1 lb. spaghetti
Parmesan cheese for mixing and serving

For the Meatballs
1 ½ lbs ground meat (I used a pound of ground beef and a 12oz package of mild Italian bulk sausage)
½ cup fresh breadcrumbs
1/3 cup grated parmesan cheese
½ cup finely chopped onion
1 egg, slightly beaten
¼ cup chopped fresh parsley
1 ½ tsp kosher salt
½ tsp fresh ground black pepper

Preheat the oven to 425.

Place the sauce ingredients in an 11 x 13 roasting or baking pan, breaking up the tomatoes with your hands.  Mix to combine all the ingredients.

Combine the meatballs ingredients and form into ball about the size of a golf ball and place on top of the sauce ingredients.  Drizzle with a few tablespoons of the olive oil and a sprinkling or grated parmesan or pecorino romano cheese.

Place in a preheated oven and bake for about 40-45 minutes, turning the meatballs about halfway through.

While the sauce and meatballs are cooking, cook the spaghetti in lots of boiling, salted water until al dente (about a minute less than indicated on the package).  Drain, but do not rinse.

Remove the roasting pan from the oven and remove the meatballs from the pan, but keep warm.  Puree the sauce ingredients using an immersion blender or a regular blender or food processor.  If using a regular blender, you will want to do this in 2 batches.  Return the pureed sauce to the roasting pan and add the spaghetti.  Stir to combine, mixing in additional parmesan cheese.

Serve with the meatballs and more grated parmesan as desired.

Published in: on April 27, 2012 at 11:00 pm  Leave a Comment  
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Kimchi burritos

Here it is… my round-eye bastardized version of my friend Jamie’s kimchi burritos.  Hers still put mine to absolute shame, though.  Mainly because it’s hard to find good quality asian ingredients here.  She lives in Irvine and has an insane amount of asian markets to choose from; korean markets, japanese markets, etc.  Here?  We have an asian market.  In Plano.  I used to go weekly but now it’s a 40 minute drive, so I only go once a month or so to stock up on a gallon of soy sauce, 10lb bag of botan rice, and kimchi (of which they only have one kind.  Jamie’s korean market has like 20.  bitch.)

ANYWAY.

Marinade (adapted from Jamiesan’s Spam Musubi marinade)

  • 1 cup low-sodium soy sauce)
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 1 bunch of scallions diced
  • 2 tablespoons ginger shredded
  • 2 teaspoon sesame seed oil
  • 1 serrano pepper minced (if you don’t like spicy don’t use this)
  • a pound or so meat cut into 1″ (bite sized) pieces.  I’ve been using boneless, skinless chicken thighs lately, but that’s because I’ve been avoiding red meat.  I do love short rib though.  Short rib is freaking good.
  1. In a medium sized bowl mix soy sauce, sugar and stir until sugar is dissolved.
  2. add garlic, scallions, ginger, pepper, and sesame seed oil to the marinade and stir to mix together.
  3. either add the meat in the bowl and let marinate, or pour it all in a large ziploc bag to marinate.
  4. let marinate for a few hours.  I’ll let it go anywhere from 2-3 hours to overnight.
  5. stir fry until done (alternatively you could leave the meat whole and grill it; that’s pretty tasty too)

Burritos

Make some rice (I have a rice cooker so all I do is add water, rice, and push a button).

I have two ways of doing the burritos themselves: the full-on version and the quick and easy version.  The full-on version involves chopping up some kimchi, scallions, ginger, and garlic and then adding it to rice in a hot pan with some soy sauce and sesame oil and making a quick version of kimchi fried rice.  The easy version (when I’m lazy) is just to use the rice as is.  Slap some rice, meat, and kimchi on a tortilla.  Roll it up.  Eat it.  Then repeat because one is NEVER enough.

Published in: on March 24, 2010 at 3:05 pm  Leave a Comment  
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Tom Kha Gai soup

My local Thai place makes a really fab Tom Kha Gai, but I hate having to pay $9 for it.  I found this recipe and thought I’d give it a go, and WOW!  Tasty!!  Grossman loooooved it, too.  Granted, it’s not the healthiest meal ever what with the coconut milk and all, but it’s not like I’m having it every day (although I’d really really like to).  I think that next time I’ll add a little more lime juice and maybe some chili garlic paste to give it a little kick.

Tom Kha Gai

Ingredients

  • 1  can (14 oz.) coconut milk
  • 1  can (14 oz.) reduced-sodium chicken broth
  • 6  quarter-size slices fresh ginger
  • 1  stalk fresh lemongrass, cut in 1-in. pieces
  • 1  pound  boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1  cup  sliced mushrooms
  • 1  tablespoon  fresh lime juice
  • 1  tablespoon  Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1  teaspoon  sugar
  • 1  teaspoon  Thai chili paste
  • 1/4  cup  fresh basil leaves
  • 1/4  cup  fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Calories:
357 (63% from fat)
Protein:
29g
Fat:
25g (sat 19)
Carbohydrate:
7.2g
Fiber:
0.5g
Sodium:
484mg
Cholesterol:
79mg
Published in: on April 1, 2009 at 2:06 am  Comments (1)  
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Three Bean Chili

And while I’ve got the blog open, I may as well post another recipe I just tried tonight.  Once again, it’s from Cooking Light.  I’m loving all of the healthy recipes I’ve been making lately!

Grossman suggested doubling or even tripling this he loved it so much.  I’m thinking of making a triple batch and freezing part of it; I’ll report back on how that goes if/when I do it.  I also whipped up a quick batch of instant cornbread to go with this.  So good!

Three Bean Chili

Ingredients

  • 2  teaspoons  olive oil
  • 1  cup  prechopped onion
  • 1/2  cup  prechopped green bell pepper  (I don’t like green pepper so I skipped it)
  • 2  teaspoons  bottled minced garlic  (I minced three cloves of garlic)
  • 3/4  cup  water
  • 2  tablespoons  tomato paste
  • 2  teaspoons  chili powder
  • 2  teaspoons  ground cumin
  • 1/4  teaspoon  black pepper
  • 1  (15 1/2-ounce) can garbanzo beans, rinsed and drained
  • 1  (15 1/2-ounce) can red kidney beans, rinsed and drained
  • 1  (15 1/2-ounce) can black beans, rinsed and drained
  • 1  (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)  (I used low-sodium chicken broth)
  • 1  (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
  • 1  tablespoon  yellow cornmeal
  • 1/4  cup  chopped fresh cilantro  (didn’t have it, didn’t add it)
  • 6  tablespoons  reduced-fat sour cream

Preparation

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

Nutritional Information

Calories:
180 (25% from fat)
Fat:
4.9g (sat 1.5g,mono 1.7g,poly 0.3g)
Protein:
8.4g
Carbohydrate:
29.5g
Fiber:
8.6g
Cholesterol:
5mg
Iron:
2.3mg
Sodium:
714mg
Calcium:
86mg
Published in: on January 25, 2009 at 2:43 am  Leave a Comment  
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Dutch Oven Pot Roast

It’s officially damn cold here in Texass and I’ve been craving some serious comfort food.  Enter: pot roast.  My friend Heather posted a recipe for it ages ago and it seemed easy enough, so I thought I’d give it a go.  Oh. My. God.  SO GOOD! And so EASY!  My alterations are in parenthesis:

Dutch Oven Pot Roast

5 lbs. round bone pot roast (I used about 3lbs)
2 tsp. salt
2 Tbsp. shortening (I used butter, I wasn’t buying Crisco just for this)
1/2 cup barbecue sauce
1/2 cup apple cider (I used Costco brand apple juice)
8 carrots, pared, peeled, and cut into 2 inch chunks (we used a half a bag of baby carrots)
6 large potatoes, peeled and quartered (Yukon Gold tates)
2 onions, sliced
8 oz. fresh okra (I’m not a fan, so I used a few handfuls of white mushrooms instead)

1. Rub meat with salt.

2. Melt shortening in Dutch oven; add meat and cook over medium heat, turning once. (I did about 3 minutes a side)

3. Reduce heat, pour barbecue sauce and cider over meat.

4. Cover and simmer on top of range or in 325° oven for 3-4 hours. (I put it in the oven)

5. Add carrots, potatoes, and onions 1 1/2 hours before end of cooking time.

6. Add okra (mushrooms) 15 minutes before end of cooking time.

I think I started it around 3 and we ate around 7, so it was in there for a good 3.75 hours or so.  And it was PERFECTLY done.  We finished off the leftovers tonight and I still want more!  Next time (oh, there WILL be a next time) I’m making a bigger roast.

Published in: on December 17, 2008 at 3:59 am  Comments (1)  
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