February 1, 2013
This morning I was faced with a bit of a dilemma with grind coffee beans to brew a pot of espresso. For the past few days I’ve been cooking and been quite pleased with the results. From the multi-grain oatmeal with poached pears and greek yogurt to the chu-che curried lentils and the gyoza and mushroom & barley soup my kitchen has seen more action than a Golden Girls’s bedroom.
So what’s the problem, you might query? Well, I am out of quart containers and freezer space for one thing but the other is I took little-to-no photo’s documenting this outpouring of culinary productivity. While the media has been covering the foodie-photo-op and it’s pervasive/permissiveness (and please, tweet me you feelings on food pics at @TheHungryTiger #foodphoto) I realize some folks are bored by reading pure text online.
If you are reading this you know that my tweeting and tumblring happens far more often than updating this blog. But is it better for me to post what I have been cooking and creating without images or not to post at all? I’m sure the answer is the more I post the easier it will be to remember to add content moving forward and perhaps I can slip in some pics retro actively when I make the dishes again further down the line.
So then here is my Hearty Morning Oatmeal recipe. I catered a dinner a few weeks back where the final course was Cabernet-Poached Pears with Cardamom-Ginger Gelato and I still had a few left over. What better way to elevate breakfast while clearing out s little extra space in the fridge!
HEARTY MORNING OATMEAL
3/4 cup steel cut oats
1/3 cup quinoa
1/3 cup raw sliced almonds
2 Tbl amaranth
2 Tbl flax seeds
3 Tbl raw coconut oil
1/2 tsp turmeric (optional)
1 tsp vanilla extract
1/4 cup chopped candied ginger
3 cups water
1 cup 100% cranberry juice
Yields 4 cups
In a 4qt saucepan heat the oil and flax, amaranth and toast briefly. Add the oats and stir slowly getting a nice coating of oil and heat on everything. This gives a richer depth of flavor and nuttiness to the oatmeal; the grains should start popping slightly. Add turmeric and water followed by juice and vanilla. Bring it all to a boil and simmer stirring occasionally 20 minutes. Add ginger and cook 10 minutes more. Garnish with Greek yogurt and serve!
I will often make this at the top of a busy week and batch it out to have ready to go before running out the door to work, plenty of healthy heart energy to last all morning.
You can tweak this recipe all you want- swap out the turmeric for a combo of cinnamon and nutmeg for a more “traditional” oatmeal or cardamom and dried peaches instead of the candied ginger.