Tag Archives: local

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.

DSC01468

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.

DSC01476

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.

DSC01472

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.

 

Summer Chutney

16 Sep

Who else out there is squeezing out the last delicious bits  of summer?

DSC01401

Fall officially came last week…in the form of a massive storm and power outage. Leave it to Michigan for the weather to be 95 degrees with 95% humidity and within a matter of minutes it drops to 60 degrees with minimal humidity and stays that way.

One of my favorite dishes that screams summer is a smashed salmon salad. I was set to make it a couple weeks ago. I was 100% positive I had half a jar of mango chutney left in the fridge to use for the salmon…100% sure.

I started my prep for dinner, reached for the chutney, and my heart sunk. No mango chutney. I had my mind set on smashed salmon salads. I had giant beautiful heirloom tomatoes, fresh organic spinach, bright orange carrots, my favorite potatoes from my favorite farmer’s market vendor, beautiful pieces of salmon but no chutney.

The hubs was fine with plain salmon but I had my heart set on the sweet chutney mixing with the savory potatoes in every bite.

Deep breath in, deep breath out.

I looked around my kitchen and spotted my succulent juicy peaches and way more tomatoes than I knew what to do with. I was on a mission.

And I made this amazing chutney.

DSC01402

And you should too…

Summer Chutney

Makes about 2 cups

Note: This chutney worked great for the smashed salmon salads. It is also great served over a soft cheese with crackers as an appetizer. I was all set to combine it with black beans and rice before our power went out and I had to empty out my fridge. Bottom line: you can do a lot with this chutney. 

1/4 cup apple cider vinegar

2 tablespoons agave nectar

1/2 small onion, chopped

1/2 bell pepper cut into 1 inch pieces

2 cloves garlic, minced (about 1 teaspoon)

1 teaspoon fresh ginger, grated

1/4 teaspoon salt

1/2 teaspoon red pepper flakes

1/8 teaspoon garam masala

1 1/2 cup peaches (about 2 medium), peeled, pitted and cut into 1-inch pieces

2 small tomatoes, cut into 1-inch pieces

1. In a small sauce pan over medium heat, combine apple cider vinegar and agave nectar. Bring to a boil.

2. Add bell pepper, onion, garlic, ginger, salt, red pepper flakes, and garam masala. Simmer for 10 minutes.

3. Add peaches and tomatoes and simmer until chutney thickens and reduces, 20 to 30 minutes.

 

 

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.

DSC01337

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…

DSC01331

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.

 

Whole Wheat Zucchini Bread (vegan)

30 Aug

If you read my last post, you know I have been drooling over the delicious produce at the farmer’s market recently. I was sad to see farmers putting out the last of their zucchini crop last weekend. I definitely got greedy and snatched up more than my fair share.

DSC01343

I felt a wave of guilt wash over me as zucchini after zucchini was unloaded from my bag…it was like the Mary Poppin’s version of a bottomless grocery bag full of zucchini.

I had to get rid of the guilt somehow…concocting this zucchini bread (and lots of it!) was just the way…in addition to zucchini pancakes, steamed zucchini, and zucchini omelets (more on that later)!

DSC01342

DSC01344

Whole Wheat Zucchini Bread (vegan)

Makes 1 loaf

Note: I tried this recipe with varying amounts of sugar. I settled on 3/4 cup which was the minimum amount I could use while still having the loaf taste like zucchini bread. A 1/2 cup of sugar was still satisfactory but not the preferred version among tasters. 

1lb zucchini (1 large or 2 medium), shredded

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

3/4 cup plus 2 tablespoons sugar, divided

1/4 cup apple sauce

5 tablespoons vegetable oil

1 tablespoon apple cider vinegar

2 tablespoons ground flaxseed mixed with 6 tablespoons water

1/4 cup zucchini juice (see below)

1. Combine shredded zucchini with 2 tablespoons sugar in a fine mesh strainer. Place over bowl and allow to drain for 30 minutes. Next, wring out the zucchini with a clean dish towel.  Reserve 1/4 cup of the juice.

2. Preheat oven to 375 degrees. Prepare a bread loaf pan with cooking spray.

3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and allspice.

4. In a separate medium bowl, combine sugar, applesauce, vegetable oil, apple cider vinegar, flax eggs, and zucchini juice. Add dry ingredients and mix until combined. Fold in zucchini. Pour batter into prepared baking pan. Bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean.

 

Alice and Louise

Butter, Sugar, and Mishaps: Adventures in Baking

Buckwheat for your health

Learn more about this superfood - Buckwheat!

how to be an analyst

a navigation of psychoanalysis and motherhood

Chez CateyLou

Always hungry.

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

Dannivee Studio

capturing life, creating art

Miss Marzipan

healthy • heartfelt • homemade

The Gourmand Traveller

A blog about food.

thought i might suggest...

the title says it all.

lijiun

Smile Always

Sophie Bowns

“Without leaps of imagination or dreaming, we lose the excitement of possibilities. Dreaming, after all is a form of planning.” ― Gloria Steinem

Andie Duncan : Motherload VO

Where smart, silly and serious play extremely well together.