Tag Archives: in season

Apple Pie Oatmeal

21 Sep

You guys, I am so confused over here. Yesterday it felt like a summer day in South Florida. Hot, muggy, on and off rain. Today, I woke up and it was 60 degrees, overcast, and crisp fall air.

Not only is my wardrobe confused, think about what’s going on in my kitchen!

Yesterday I was all about wanting a refreshing salad, finishing off the rest of my tasty watermelon, and avoiding turning on the oven.

I woke up today ready for soups, slow cookers, and comfort food.

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Luckily, this Apple Pie Oatmeal can be whipped up on the spot when the weather decides to act like fall. It screams fall. It’s full of warm spices and made with seasonal (or what should be) ingredients.

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I don’t know about you but the rest of my Sunday going to consist of warm oatmeal, hot coffee, food network, and smoky chicken tostadas cooking away in the slow cooker.

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Apple Pie Oatmeal

Serves 1

Note: I used Earth Balance which makes this dish vegan. Other vegan substitutes that could work here are coconut oil and trans-fat free margarine. If you’re in a pinch and don’t  have any lifestyle choices that prevent it, feel free to use a small amount of butter. I also used Macintosh apples because they are tart and perfect for cooking/baking with. Any apple you have on hand will work but the flavors might be slightly different. 

1 teaspoon Earth Balance

1/2 apple, peeled, cored, and cut into 1/2 inch pieces

1 teaspoon pure maple syrup

1/4 teaspoon cinnamon

Pinch of nutmeg

1 tablespoon walnuts, chopped, plus more for garnish if desired

1/2 cup rolled oats

1/2 cup apple cider

1/2 cup water

1 tablespoon ground flaxseed

1. Melt Earth Balance in a small saucepan over medium heat. Add apples, maple syrup, cinnamon, nutmeg, and walnuts. Cook over medium heat, stirring occasionally, until apple is softened and walnuts are lightly toasted. Add oats and cook for about 2 minutes, stirring occasionally, until oats are lightly toasted.

2. Add apple cider, water, and flaxseed. Bring to a simmer and reduce heat to medium low. Simmer until oats are softened and at your desired consistency, approximately 5 to 8 minutes. Cooking time will vary depending on the oats you use.

 

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Tofu Nicoise Salad

5 Sep

As I browse through my instagram, Facebook, food gawker, etc. I can’t help but notice the influx of spicy pumpkin recipes that have taken over the internet. Don’t get me wrong, I can’t wait to crank on the oven and have a hot date with Libby but it seems like summer is just starting to show itself up here in Michigan. There’s something about pumpkin that doesn’t pair well with 85 degree temps and 80% humidity. I just can’t wrap my mind around it, no matter what month it is!

Until the temperatures cool and the overcast skies appear, I have this beautiful nicoise salad for you.

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My friend gave me this great recipe for baked tofu and it made the perfect replacement for a hearty fish-less option on this salad.

Just check out the colors in this salad…

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It screams nutrition! Each one of those colors packs a punch with a different disease-fighting phytochemical.

This salad is really versatile. Feel free to use whatever ingredients you have on hand to make it work for you.

Tofu Nicoise Salad

Makes 4 servings

Note: To drain the tofu, I slice the tofu into 8 equal pieces and place them on a few layers of paper towel for 30 minutes. Lightly pat the topside dry with paper towel. 

For the tofu:

1-14 ounce package of firm tofu, drained and cut into 8 equal pieces

3/4 cup broth

1 tablespoon olive oil

2 teaspoons garlic powder

1 tablespoon Dijon mustard

3 tablespoons soy sauce

For the dressing:

1 tablespoon red wine vinegar

2 tablespoons lemon juice

2 tablespoons parsley, minced

1 /2 teaspoon Dijon mustard

1 garlic clove, minced

1/4 cup olive oil

For the salad:

8 cups mixed greens

2 cups steamed green beans, cut into 2 inch pieces

12 olives, pitted and halved

2 cups roasted potatoes, quartered

20 cherry tomatoes, halved

4 hardboiled eggs, sliced

1. For the tofu: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Whisk all ingredients except for the tofu in a small bowl. Place tofu on lined baking sheet and brush with half of the marinade. Cover with foil and bake for 15 minutes. Flip tofu over and brush with remaining marinade. Bake uncovered for 15 minutes. Remove from oven and set aside.

2. For the dressing: Whisk together all ingredients except for the olive oil in a small bowl or pulse together in a food processor. Gradually whisk in olive oil or, with the food processor running, slowly pour olive oil in and process until combine.

3. In a large bowl, toss mixed greens with desired amount of dressing. Plate tossed greens on individual plates and divide remaining ingredients among each plate.

 

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