Tuesday, September 9, 2014

savory oatmeal w/ spinach & poached egg

When I use to think of oatmeal, I would picture the Quaker Oats packets in its sweet variety of flavors. I'm pretty sure I've tried every flavor from the apple cinnamon to the dinosaur egg and everything in between.  

As I got older though, I began to realize just how sugary and almost nauseating these instant breakfasts were. It's basically just sugar slop. I also learned that the oats in packets are pressed even thinner than quick oats and that's why they have no texture to them after being microwaved. Needless to to say, I stopped eating oatmeal for a while.


My mom eats her oatmeal with salt instead of sugar and that's something that I've adopted as well.  One of my favorite combinations for savory oatmeal is with some spinach and a poached egg.  This recipe is light and nourishing, and it keeps me satiated till lunchtime.




INGREDIENTS

1/2 Tbsp. vinegar
1 large egg

1/2 cup old-fashioned oats (or steel cut oats)

2/3 cup water (or chicken broth for more flavor)
pinch - 1/2 tsp salt (salt to taste)

1/4 cup frozen spinach (or fresh - steamed)

1/4 tsp of salt
pinch of black pepper

1 tsp. extra virgin olive oil

(optional) parmesan cheese


DIRECTIONS

1.) Add two inches of water w/ vinegar to a saucepan and bring to a light simmer on low to medium heat.  The vinegar helps the egg white coagulate. It does change the flavor a bit, but I don't mind it.  I think it complements the extra virgin olive oil.



2.) When you start seeing a tiny bubbles, gently slide egg into the water.  Cook for about 4-5 minutes.

Make sure the egg is completely covered and submerged in the water.  If not, gently add some hot tap water to the saucepan.



3.) While you're waiting for the egg to poach, prepare your oats and spinach.  Combine oats and water and a pinch of salt in a deep bowl.  Microwave for 2 minutes.  Yes a deeper bowl is required for the oats to expand without spilling over.  If you're using steel cut oats, you will need to increase the water and cook time.  Also, if you're using chicken broth instead of water, you can leave out the pinch of salt.




4.) Defrost the spinach in microwave for 1 minute.  If it is still cold to the touch, microwave for 10-15 seconds. Sprinkle with a pinch of salt and pinch of pepper.






5.) The egg should be poached by now and can be removed from the saucepan with a slotted spoon.  Assemble all the ingredients to your liking and drizzle with extra virgin olive oil.  A sprinkling of parmesan doesn't hurt either.  I removed the feathery, uncoagulated parts of the egg for more appealing blog photos.  I don't do that in real life.





Tag me in your photos if you tried this recipe!


xo,
jenn
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Tuesday, July 1, 2014

fresh peach crumble

With summer coming to an end, I wanted to use the last of my fresh peaches to make a peach crumble.  I'm not a very good baker, but this recipe seemed simple enough for me to tackle.  To my surprise, it turned out really well, so I just had to share it with you guys.


INGREDIENTS:
6 cups fresh & ripe peaches, sliced (5-6 whole peaches)
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1/2 grated lemon zest
1/2 ground cinnamon
(optional) pecans, almonds, hazelnuts, walnuts, or pistachios

Topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 egg, lightly beatened
1/2 cup butter, melted and cooled
(optional) vanilla ice cream

DIRECTIONS:
1.) Preheat oven to 375 degrees.  Place peaches in a greased, shallow 9x13 (2 qt.) baking dish.

2.) In a small bowl, combine brown sugar, flour, lemon juice, lemon zest, and cinnamon; sprinkle over peaches.




3.) Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon.  Stir in egg until mixture resembles coarse crumbs.




4.) Pour butter evenly over the topping.


5.) Bake for 40-45 minutes.  Serve warm with ice cream if desired (it's awesome with ice cream).  


(modifed recipe from Taste of Home)



xo,
jenn
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Monday, May 5, 2014

how to: self-rising flour

All you have is all-purpose flour on hand? No worries! Make your own self-rising flour with this quick and easy substitution recipe. All you need are these 3 ingredients! 

INGREDIENTS
1 c. all-purpose flour
1½ tsp. baking powder
¼ tsp.salt

DIRECTIONS
1. Measure all ingredients and combine well.



NOTE: Measurements to equal each cup of self-rising flour.


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